Ingredients
- 50ml Brockmans Gin
- 5ml Lejay Cassis
- 2 dashes Grapefruit Bitters
- 2 dashes Orange Bitters
- 50ml soda water
- 15 drops Lejay Cassis Caviar
Method
- *Lejay Cassis Caviar: Mix 300ml Cassis, 100ml water, 5g Algin and leave for 15 minutes
- Put 5g sodium calcium into 1 liter water and stir. Use dropplet to start forming caviar from Cassis mix into water
- sieve and rinse in water
- Then place 5ml Cassis in the bottom of Brockmans Copa Glass. Fill with ice to top and add 50ml Brockmans Gin
- Top with soda, then add 2 x dashes grapefruit bitters and 2 x dashes orange bitters
- Finally add 2 x bar spoons of Cassis Caviar and gently stir
