Jamie Boudreau - 90 Years of Aviation

90 Years of Aviation

• 2 � oz gin
• � oz maraschino liqueur
• � oz lemon juice

shake and strain into a cocktail glass

serve along-side violette caviar

Violette Caviar

• 4 oz violette
• 2 oz lemon juice
• 2 oz Parfait Amour
• 2 sheets of bloomed gelatin

place all into a sauce pan and warm until gelatin is dissolved

place into a squeeze bottle

refrigerate until a thick sauce-like texture

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