Sparkling Cocktail


First off let me just say this is not a 2 minute cocktail! I came up with this recipe for the Foundation Room on Sunset Blvd in L.A. to be their signature cocktail. In order to produce a ton of caviar I used a drip box which allows you to do 50 drips at a time into the bath so that it doesn't take all day to make a bowl of these awesome tasting pearls. That being said, the effect in the glass both visually and flavorfully will blow your mind.



  • 1 oz Stolichnaya White Pomegranate Vodka
  • ½ oz Triple Sec
  • 3 oz Pomegranate Juice
  • 2 oz. Cran-Raspberry Juice
  • 3 oz. Pol Roger champagne


  1. Combine all ingredients except for the champagne
  2. Half of the cocktail will be used to make the caviar garnish as directed below
  3. Once caviar is made, add champagne to the cocktail as a float and garnish with caviar



  • 18 oz Cold Water
  • 1 g Sodium Alginate
  • 3 g Calcium Chloride


  • Digital Scale
  • 1 Large Bowl
  • 2 Medium Bowls
  • Immersion Blender
  • Fine Mesh Strainer


  1. In one of the medium bowls, fill with cold water until the bottom is covered up to about four inches
  2. Set this water bath aside, it will be used later
  3. In a large bowl, mix the sodium alginate with ½ the cocktail mix and blend using an immersion blender until completely dissolved
  4. Add the remainder of the liquid to the bowl and pour through a fine mesh strainer into another bowl and allow the bubbles to dissipate
  5. In a medium bowl, dissolve the calcium chloride in the 18 oz of warm water
  6. Whisk until completely dissolved and then chill
  7. Using a syringe suck up the liquid which will be a bit gelatinous, then drop little drips into the calcium chloride bath to make tiny pearls
  8. Once the pearls drop to the bottom, they are "cooked" and you can remove with a metal slotted spoon and rinse or place into a plain water bath
  9. Once all are "cooked" and rinsed arrange onto a dry towel using a clean slotted spoon
  10. Refrigerate pearls

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