Molecular Mixology - Aviation Cocktail with Jamie Boudreau - The Cocktail Spirit with Robert Hess

Small Screen delivers beautifully crafted videos about cocktails, bartending, mixology, food and cooking, each and every week. SUBSCRIBE to Small Screen: http://bit.ly/MF8FOT Be the first to know when new episodes air on our site! Sign up for the Small Screen Email Newsletter: http://bit.ly/13B6uVE The Cocktail Spirit on Facebook: http://on.fb.me/1ajfvq5 Small Screen on Facebook: http://on.fb.me/15F6PwT Small Screen on Twitter: http://bit.ly/16Drsuj Small Screen on Pinterest: http://bit.ly/18lxkp9 How to Make Gelatin Caviar Molecular Mixology Jamie Boudreau, host of Raising the Bar on Small Screen Network, puts a molecular mixology twist on the classic Aviation Cocktail. Keywords: molecular mixology jamie boudreau how to make cocktail caviar Watch on Small Screen: http://www.smallscreennetwork.com/video/26/cocktail_spirit_molecular_mixology_aviation_boudreau/ Recipes: Cocktail 2 1/2 oz gin 3/4 oz maraschino liqueur 3/4 oz lemon juiceViolette Caviar 4 oz violette2 oz lemon juice 2 oz Parfait Amour 2 sheets of bloomed gelatin Instructions: Cocktail Shake with ice. Strain into a cocktail glass. Serve along-side violette caviar. Violette Caviar Heat ingredients in a sauce pan over low heat until gelatin is dissolved. Place into a squeeze bottle. Refrigerate until liquid becomes a thickens slightly. Slowly drop violette sauce into a tall container of almost frozen canola oil. Strain from canola oil and rinse off the caviar with cold water. Refrigerate in a sealed container until ready to serve.