Veggy Atmosphere Cocktail with Caviar

Recipe by Javiar Burgos, Mixologist, Veggy Cocktails (website coming soon)
Image by Ricardo Mejia at www.rmstudiocorp.com

*** I am creating a collection of elegant and healthier cocktail recipes for my regular Veggy Cocktails feature in Golf Kitchen Magazine; this is a standout addition. Its vibrant color and medium-bodied texture make it visually appealing, while my choice of glassware enhances its presentation. The fresh vegetable flavors offer a unique taste profile that differentiates it from traditional cocktails. Additionally, using caviar as a garnish and seaweed contributes to a sophisticated aroma that is innovative in the cocktail realm, making it a noteworthy option for those seeking something new and exciting. ~ Javier Burgos, Mixologist, Veggy Cocktails. (website coming soon)

Inspiration

I was reading a book about Osaka, Japan, where the food and drinks looked very appealing. My sons and I go to a Japanese restaurant every Sunday. Our server, Sarah from Mongolia, serves us our food every visit. My oldest son enjoys sushi rolls with masago and seaweed soups, and my younger son enjoys sweet seaweed salad and fried rice. I looked at both plates and asked myself, "Can I use seaweed or caviar in cocktails?" Delicious!!

Ingredients
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• 3 ounces fresh cold-pressed Jicama Water (Mexico) or Sinkamas (Philippines)
• 1/2 ounce fresh cold-pressed Basil Water
• 1 ounce Midori
• 1 Dill Leaf
• 1 square Ice Cube
• 1 small square Soy Paper
• 1 branch Saffron
• 1 espresso spoon Black and Red Caviar
• 1 Roasted Seaweed Chip (I used sea salt and avocado oil chips that I found at Whole Foods. I used a heart-shaped cookie cutter to make the shape)

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Preparation

1. Fill a blender cup with Jicama Root, top it with water, seal it, and blend. Store the liquid in a metal bottle container in the fridge for 24 hours.

2. After 24 hours, using a strainer, strain the Jicama water from any plant fiber.

3. Repeat the above method to create fresh, cold-pressed basil water.

4. Place the dill leaf on the bottom of an eight-ounce rock glass.

5. Add the ice cube on top of the dill leaf.

6. Add the Midori, jicama, basil, and ice to a bar shaker.

7. Shake all ingredients well with ice and strain into a cocktail glass.

8. Place the small soy paper and saffron branch on the ice cube.

9. Use an espresso spoon to add the black and red caviar and finish with the roasted seaweed chip.

Serving Note:

Salty Experience: Place the caviar on a dessert spoon and serve it on top of the roasted seaweed chip, dill, and saffron squares. You can also use the seaweed chip as a spoon. Enjoy the slightly salty flavor, which will help cleanse your palate.

Sweet Experience: For a lovely experience, sip the liquid (much like you would sip whisky) for a delicate taste of sweetness.
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