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Recipe Detail Page
Green Eggs and Dram
Autumn 2023
Making cocktail caviar using a basic spherification method is surprisingly easy to do and the end result is a really fun way to change up how we “drink” a cocktail. It takes a little advance prep to make the sodium alginate and calcium chloride “baths,” but making the actual caviar is quick and simple.
Makes 1 drink
1 1/2 oz blended Japanese whisky (such as Suntory Toki)
4 oz yuzu tonic (such as 1642 Yuzu Cocktail Mixer), or substitute citrus-flavoured tonic 2 tbsp (30 mL)
Green Chartreuse Caviar (Green Eggs), recipe follows
Lemon twist to garnish
1. Add whisky and tonic to an ice-filled highball glass. Drop in 1 tbsp (15 mL) Green Chartreuse Caviar. Then, serve 1 tbsp (15 mL) caviar in a low glass with a small spoon. Garnish the drink with a lemon twist.
Makes 1 drink
Green Chartreuse Caviar (Green Eggs)
Find sodium alginate and calcium chloride at gourmet stores or online, where you’ll also find cocktail and culinary syringes (amazon.ca), though any syringe will work.
SODIUM ALGINATE SOLUTION
Add 1 tsp (5 mL) sodium alginate to 1 1/4 cups (310 mL) water and blend with an immersion blender for 7 or 8 minutes until there are no lumps of alginate. Once all the alginate is dissolved, transfer to a saucepan and heat on high to remove all the bubbles from the solution. When it comes to a boil, remove from heat and let cool.
CALCIUM CHLORIDE BATH
Add 1 tsp (5 mL) calcium chloride to 4 cups (1 L) water and stir until dissolved. Combine 4 oz Chartreuse and 6 oz sodium alginate solution in a bowl and stir together. Fill a syringe with this mixture and drop small dots of mixture into the calcium chloride bath from a few inches above, making sure not to drop too much at a time (you don’t want squiggles or worms). Using a julep strainer, remove these “caviar” from the bath and gently shake off excess moisture. Be sure to wash your hands after handling before rubbing your eyes!