The Cocktail Spirit with Robert Hess
Jamie Boudreau - Molecular Mixology - Aviation
2 1/2 oz gin
3/4 oz maraschino liqueur
3/4 oz lemon juice
4 oz violette
2 oz lemon juice
2 oz Parfait Amour
2 sheets of bloomed gelatin
Shake with ice.
Strain into a cocktail glass.
Serve along-side 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.