Jamie Boudreau - Molecular Mixology - Aviation

Jamie Boudreau, host of Raising the Bar on Small Screen Network, puts a molecular mixology twist on the classic Aviation Cocktail.



2 1/2 oz gin

3/4 oz maraschino liqueur

3/4 oz lemon juice

Violette Caviar

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.

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.


Not Jamie B 16 Aug 2007
1:25 am

You need more shows with Jamie in it. He’s FANTASTIC!!!
Have you thought of a spin-off, perhaps? Canadian Cocktails by a Crazy Canuck has a nice ring…..

Robert Hess 17 Aug 2007
7:53 am

We were just chatting the other day with Jamie about doing some additional episodes with him, so stay tuned!

cecelia passarella 21 Sep 2007
10:25 am

I am so happy to see such inovative approach to the cocktail experience excellent thank you nice to see other nickoli tesla,s out there to all those with the edison approach. love your website invaluable as well as the store purchased many of the books you recomended.cc

Small Screen Colin 22 Sep 2007
8:00 am

Thank you for the praise, Cecelia. We will let Jamie know your thoughts.

Thomas 4 Jan 2008
6:47 pm

Once again I am completely floored!  Amazing! 

More questions: 

- Mr. Boudreau says to rinse the caviar with water.  I assume that’s cold water.  Do these caviar drops stand up to handling or are they as delicate as they appear?  How much rinsing does it take to get the oil off?  (Canola is nasty-tasting!) 

- Does Mr. Boudreau suggest an equivalent measure of powdered gelatin to two sheets of the stuff? 

- Where do you get the parfait amour? 

- Is Monin violette syrup acceptable in this recipe? 

- Being picky here:  Isn’t gelatin made from animal connective tissue.  That is, not vegetarian? 

Thanks!  This is wonderful.

Jamie Boudreau 5 Jan 2008
5:30 pm

-Yes rinse the caviar with cold water; they hold up just fine. You are just trying to get most of the oil off so you don’t have oily caviar.
-I don’t normally use powdered gelatin, so you’ll have to experiment I’m afraid. You essentially want to get the mixture to be the consistency of a very thick sauce.
-Parfait Amour is available at any well stocked liquor store or online retailer.
-Monin violette will work, but you may have to adjust the amount of gelatin as you have now taken alcohol out of the equation.
-Gelatin is not vegetarian.

Thomas 5 Jan 2008
5:39 pm

Ah, so violette is a liqueur as well? 

I’m gathering that experimentation is more than half the fun here.

Josh Durr 14 Jan 2008
4:43 am

I just stumbled upon your site Robert and I have to say…

” Small Screen Networks is a oasis of often mediocre cocktail sites”

I enjoyed your presentation Jamie.

Robert Hess 14 Jan 2008
6:29 am

Josh… glad you found us :->

Stephen Ruffle 17 Jan 2008
3:07 pm

I have to agree, what a fantastic web site. The videos are fantastic and i will b advising future employees to view this and use it as a great research and reference source. It is also now clear I HAVE to get out across the pacific and work to further my ideas on drink service/preperation. England, even london is so so far behind.

Mike McSorley, Tini Bigs 24 Jan 2008
9:53 pm

Kudos on the innovative caviar formula. Without having tried the gelatin version, I would think that there is a difference in texture versus the alginate/calcium chloride caviar (which has that wonderful solid exterior which “snaps” to release it’s liquid goodness. Also, what would be the size limit of the gelatin-based caviar? Could one create interesting flavored “bladders” of “caviar” (as does the gentleman who operates http://blog.khymos.org/2007/03/30/first-experiments-with-sodium-alginate/  )?

Keep up the good work guys,

Mike McSorley

Jamie Boudreau 27 Jan 2008
11:13 am

There is definitely a different texture between alginate and gelatin caviars. While you can make larger “balls” with gelatin, they will never be truly liquid inside; more like a plasma, instead.

Scott 4 Feb 2008
5:42 pm

Thank you for the incredible recipe.  Questions about the caviar.

When you are squeezing the drops into the oil can you only do one layer at the bottom or can you continue to “stack” the balls on top of another without them joining?  Also, how do you store the caviar after you rinse it?  Can you just refrigerate, and how long?



Jamie R Boudreau 4 Feb 2008
8:55 pm

You can stack the caviar and it will last as long as jello will.

Bill Rogers 22 Feb 2008
1:13 pm

Hey Thomas
  3 sheets of gelatin is equivalent to one packet of powdered gelatin. It is worth searching out a source for the sheet gelatin as it is superior to the powder in every way, especially the no grit aspect.

Thomas 22 Feb 2008
2:52 pm

Thanks, Bill!

blair frodelius 9 Mar 2008
1:20 pm

For those interested in more about molecular mixology, here is an interesting article which includes a recipe or two: 


Valentina 25 Mar 2008
3:47 pm

Hi Jamie,

Thanks for the recipe and great video. You mentioned that you can use other ingredients like fruit purees? Can you give me an idea of how I would do that, like say for mango? Or what about ginger?

Is the lemon juice for flavor or some chemical reason?

Lastly, how long do I refrigerate the bottle for? Also, could I use packaged jello?


Jamie Boudreau 26 Mar 2008
11:37 pm

When using other purees, sub out the violette with the puree and add one less gelatin sheet. If it doesn’t work, put the geltain sheet back in.
Lemon juice is for flavor—to balance out the caviar and not make it too sweet.
Refrigerate until a thick paste (but not too thick or you won’t be able to squeeze it out)
I’ve necer tried packaged jello, so I can’t comment on it. However, powdered gelatin will work as a sub, as noted in the comments above.

Ulric Nijs 4 May 2008
3:29 pm

Hey Jamie….

Many thanks for the great video… Your stuff is very good -especially compare to other self-titled molecular mixologist.

I have had to work out a fair few things through my career with molecular mixology, and I really like how your are trying to “keep it real”, i.e. workable in a real bar situation. Some of my findings with similar recipes…

My problem with oil spherification is the taste of oil! I often have had to spend too much time insuring that the oil is really cleaned out. However, what I find works just as well, is to drip into frozen, flavored vodka! Oil and vodka have (roughly) the same freezing point, and will get a similar viscosity once near frozen; hence the spherification happens just as well. Only thing is… you gotta be fast!

Let me know your thoughts, and keep mixing.


rhos patterson 10 May 2008
7:51 am

ive tried countless times to make the caviar, got all the ingrediants although i used ‘Monin Violette’ is that ok?? but every time i try and fine strain the caviar out of the oil it just runns through the fine strainer. is it because im not using enough Gelatine or the wrong type of oil, im using olive oil??

Jamie Boudreau 10 May 2008
8:50 am

If I had to guess, I would say that using olive oil is the difference (especially if you did everything else correctly).
Just to be sure, next time add an extra 1/2 sheet of gelatin and ensure that the oil is so cold that it is starting to solidify and you shouldn’t have any problems.
Also leave the caviar in the cold oil long enough to set. Don’t strain it out after 30 seconds…..

Robert Hess 10 May 2008
4:38 pm

It’s important to think about “what” is going on in the making of this caviar to make it work. As we discussed in this episode you are essentially making a “jello shot”, and using the cold oil to quickly chill/set the jello. The coldess of the oil is setting the jello, and the viscosity of the oil is slowing down the drops to both make them spherical, as well as allow them to set before they reach the bottom of the oil.

This means that the geletin liquid should also “set” if you just put some in the freezer for about a minute. Just put a sheet of foil in the freezer on a flat surface, and squirt a line of the geletin liquid. Close the door and let it set for about a minute, then check to see if it set or not. If it didn’t, then it won’t set in the cold oil either.


Ulric Nijs 10 May 2008
9:04 pm


Robert is completely right…. What we have here is a thermal reaction rather than a chemical one. Whichever oil you use will not really affect the final product (Canola, Olive or even Corn oil will do). However, you have to insure that the oil is cold enough! Freeze it for couple of days.

I also think that you may not be using enough gellatine in the mix… If you are really into spherification, it might be a good idea for you in invest in the Texture Range from El Buli… They are actually quite simple to use.

Keep Mixing.sent

Jamie Boudreau 10 May 2008
10:19 pm

The reason why the type of oil MAY matter would be due to the different freezing points of each oil. As I have not researched or tested the freezing points of every type of oil, it is possible that olive oil may freeze at a lower temp than canola.
Canola oil, in a properly working freezer, should freeze to the point that you begin getting a solid in six hours or so. If you are reusing the oil it is good to always keep it in the freezer so it is ready whenever you want, but it is not necessary to freeze it for a number of days.
Keep Mixing and Robert are right, however. You are essentially making jello, so temperature is key. The oil is merely there to help aply the pressure needed to create the sphere shape. One watcher even suggested that “frozen” vodka works, although I haven’t personally tried this yet.

As for the El Buli products, they are good, but insanely expensive. The oil technique was presented as a good way to experiment with local ingredients so that one coould decide whether they wanted to pursue spherification further, and invest in calcium chloride, sodium alginate, etc…

Victoria 25 May 2008
8:26 pm

Jamie…......thanks for this lesson, I will be doing this, very soon, however I would like to use other liquers.
Maraschino, for example, Aperol, what is the ratio of Sheets to just liquers with no added “monin” syrups ? I have watched this video several times, for some reason, it continues to break up, so I may have missed an answer to my question. Grazi Mille~

Robert Hess 26 May 2008
9:16 am

Victoria, the core issue is “essentially” just the liquid to sheets ratio. As long as you keep that the same things should work out perfectly.

That said… not all liquids are made the same. The enzymes in fresh pineapple juice will prevent the geletin from setting, but canned pineapple juice (which has been heat pastureized) will work because it no longer has those enzymes.

As for the video breakup… if network traffic is causing problems with the playback, then you can try the “download” option to download the video directly to your PC, which should play it fine (unless the problems are “in” the video itself).

sten 25 Jun 2008
2:43 pm

My mixture is thick and even the thicker ones I have used all work great till I have to take them out of the oil. They are all not keeping there shape. Are there any tips out there?

Robert Hess 26 Jun 2008
5:07 am


I expect you are running into a problem of balancing “size” and “structure”.

If you let your gelatin get too thick before dripping it into the cold oil, it will form too large, and when removed from the cold oil their own weight will overcome the surface tension which is working at holding them into a spherical shape.


John Poggemeyer 28 Jun 2008
12:48 pm

Quick suggestion here (although I know that this feed is pretty ancient)

Use Agar Agar instead of Gelatin. It is VEGAN (derived from seaweed) AND, it is solid at room temperature (ie, still gels at about 80deg F) So, the caviar gels more readily, and stays that way, even at room temp. A bit tougher to find (check Health Food Stores, Asian Stores, Whole Foods, etc) but worth it.

Scorta Wong Edan 17 Jul 2008
6:00 pm

Excellence ....bro

I will try all yours method . but where can i get violette.what like it is ...?
thanks again ,...from Scorta Wong Edan Indonesia

Tim Shanks 26 Mar 2009
12:24 am

Great demo.

For those who’ve tried this method of making caviar doesn’t the final result produce an oily layer on the pearls when they’re set. Obviously they can’t be rinsed in hot water but does cold water remove all the oil and therefore not affect the flavor?

Zeus 13 Jan 2010
4:56 am

Hey Jamie and Robert great show keep it up mates. I have a caf

sdnewmanmbs 30 Mar 2010
7:41 pm

I am looking for a great site for molecular drink recipes.  Any suggestions?

damien intoxicologist filth 11 Jul 2011
11:23 pm

great video… helps me alot to improve on molecular mixology. keep up the great work jamie and robert

Constantine Mouchalon 15 May 2012
3:02 pm

Hi there Jamie, thanks a lot for the inspiration in all fields of bartending mixology!
i have a small problem with my caviar. i follow all the steps as you said with a small exception, i used oil from sun seeds.  Although everything was just great but after i rinse caviar with water and i put it on a plate, after a while the caviar melt until it became pulp. that’s all. i’m looking forward for an answer to solve this problem!

Thannk you in advance!

Jamie Boudreau 15 May 2012
4:32 pm

I’m not sure what the pH of sun seed oil is, so that may be the issue. Solutions are: increase the gelatin or switch oil. You can also drop the caviar into “frozen” vodka as well to the same effect.

harrydosanj 2 Feb 2013
9:24 am

Hi Robert and Jamie.
i am having issues with making a ice sphere with orange and cherry juice any tips?
trying to make it for an old fashioned instead of garnishing!

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