Absinthe Caviar

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*******Absintheology****/ OK. This is the coolest thing in the world of absinthe, or cocktails in general ...
*******Absintheology****/ OK. This is the coolest thing in the world of absinthe, or cocktails in general for that matter. You are going to need 1 Gelatin Sheet for every ounce of liquid (here is a link for gelatin sheets online, gelatininnovations****) 1 quart of Canola Oil (a half gallon if you are going to make a lot) One squeeze bottle Your favorite brand of absinthe or your favorite absinthe cocktail Begin by chilling the Canola Oil in the freezer. Don't let it get hard but very very cold. Now mix up your favorite cocktail without ice (the Gargoyle is great for this). Add one gelatin sheet for every ounce of liquid and shake it up - still without ice. Pour into squeeze bottle. Place this into the refrigerator until the mixture obtains a medium viscosity. Don't let it get so solid that it won't flow. Once you have all of this the process is simple but tedious. Use the squeeze bottle to make small drops into the Canola Oil. Each drop will form a piece of caviar. Then strain and rinse in very cold water. Dry with a towel and store in the refrigerator. You can drop these in sparkling wine. They will float up and down like a lava lamp. Put them on pastries or use in your favorite drinks as a garnish. You don't have to mix a cocktail to make these. You can use straight absinthe. Keep in mind that brands with more alcohol may need a bit more gelatin. Experiment and let us know what you come up with. For you foodies out there this is something you may recognize as part of the "Molecular Gastronomy" movement which is becoming very popular in a lot of the top restaurants. In fact some mixologists are beginning to use the term "Molecular Mixology". Mostly this is a bit pretentious and a lot of bandwagon jumping but sometimes it's for real. This is more than just a buzzword or a marketing gimmick (although it is partly that too). It's been called "The science of deliciousness" and it is absolutely fascinating if you are into experimenting in the kitchen, or behind the bar. Basically molecular gastronomy focuses on the science of food and how it effects the senses. Food scientists have been experimenting for years but a few new books have sparked some interesting new trends in food and drink. Here is a website that does a good job of describing molecular gastronomy: khymos**** Here is a link there lists many of the books on the subject: blog.khymos****/book-listings/molecular-gastronomy Drink responsibly. These are basically tiny jelly shooters. They taste great and people can easily forget that they contain alcohol. Spend a night sampling too many delicious variations of these tiny bits of delicious booze and you will spend the rest of night laying in a puddle of jelly vomit while your friends tease you for being drunk on candy. Seriously, mix it up too much and it will look like Walt Disney threw up.
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