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How To Make Alcoholic Cavier

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As a cocktail enthusiast with a background in science I have been experimenting with a new drinks trend called Molecular Mixology. This is where science and booze combine to create interesting and unusual drinks. This particular recipe will guide you through the steps to make alcoholic cavier...!
What you'll need: 
Water (must have a low calcium content, <30mg/l check the label)
6g/l of sodium alginate powder (start off with around 100ml = 1g)
3g calcium lactate
Shallow container x2 (Shallow lunch boxes work well)
Julep strainer (to catch the pearls - works well as it's smooth)
Plastic pipettes (like the type you used in school)
Kitchen paper
Mix 2 parts liqueur to 1 part water. Then take the water/liqueur mix and hand whisk the alginate powder into the solution until as much of the powder has dissolved as possible.
Transfer to a new container so that as little remanent powder remains as possible, leave to stand for at least three hours to allow all of the bubbles to settle (overnight is best).
Dissolve 3g calcium lactate in 300-500ml cold water - put into shallow container to form a 'water bath'. Fill the other container with just water.
Cut approximately 2cm from the end of the pipettes otherwise I find the pearls are too small and difficult to catch, plus they want be big enough that you get the sensation of them bursting in your mouth)
Submerge the julep strainer in the water bath containing calcium lactate. Drip each of the solutions into the bath using the pipettes (so the spheres fall on top of strainer).
Wait for 1-2 minutes and then use the strainer to bring the pearls out of the water
Submerge the pearls back in the water bath to stop the reaction. Use the kitchen paper to drain off the excess water (best to do from under the strainer so you don't puncture the pearls or get them stuck to the paper!)
Hopefully by this point you'll have some little pearls or spheres of booze that you can put into a glass of something fizzy! You can try pretty much anything you like, although if you want to use anything really acidic, or really alcoholic will need some tweaking to get it to work. It's a lot of fun experimenting to get the ratios right if nothing else!
The pearls will not last forever as the alcohol will start to seep out
The pearls can be stored for a few hours in a 'bath' of the liqueur.
You can also use non-alcoholic liquids and purees to create pearls. Why not try pea puree cavier in a risotto?
If you leave the purls in the bath for too long they will become gelatanous all the way through.


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