Caviar Old Fashioned

A deep, umami-laced interpretation of the classic Old Fashioned — built on lightly smoked whisky or barrel-aged vodka, enriched with a caviar fat-wash infusion that brings a subtle marine salinity to the oak and smoke. Finished with a single pearl of caviar on a lemon twist.

Yield: 10 cocktails
Prep Time: 8–12 hours (including infusion)
Active Time: 10 minutes
Service Temperature: 6–8 °C
Style: Savory, contemplative, Michelin-bar style

Caviar Old Fashioned Pdf
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Ingredients

Base Spirit

  • 500 ml lightly smoked whisky (Islay blend, Nikka From the Barrel, or Compass Box)

    – or –

  • 500 ml barrel-aged vodka (neutral but with vanilla/wood tones)

Caviar Fat-Wash Infusion

  • 30 g high-quality sturgeon caviar (Ossetra or Kaluga)

  • 500 ml base spirit (see above)

Sweet & Bitter Balance

  • 30 ml demerara syrup (2:1)

  • 8 dashes Angostura bitters

  • 2 dashes orange bitters

Garnish

  • Lemon zest twist (wide, freshly cut)

  • Single caviar pearl (resting atop the twist)

Optional: tiny gold leaf accent

Equipment

  • Mason jar or sous vide bag (for infusion)

  • Fine mesh strainer and coffee filter

  • Mixing glass and bar spoon

  • Large clear ice cubes

  • Rocks glasses (chilled)

Method

1) Prepare the Caviar Fat-Wash

Combine 500 ml spirit with 30 g caviar in a sealed jar or sous vide bag.

Infuse for 6–12 hours at room temperature (shorter = cleaner, longer = deeper umami).

Transfer to freezer for 2–3 hours to solidify fats.

Strain through a fine mesh and then through a coffee filter until crystal-clear.

Store refrigerated, tightly sealed (up to 1 week).

2) Build the Cocktail (per serving)

Add to a mixing glass:

  • 60 ml caviar-infused whisky or vodka

  • 3 ml demerara syrup

  • 2 dashes Angostura bitters

  • 1 dash orange bitters

Add ice and stir gently for 25–30 seconds until perfectly chilled and viscous.

Strain over a large clear ice cube in a chilled rocks glass.

3) Garnish & Serve

Express a wide lemon zest over the glass, twisting to release oils.

Curl and rest on the ice cube.

Place a single pearl of caviar delicately on the lemon peel (optionally gilded with a micro gold leaf).

Service Presentation

Glassware: Heavy crystal rocks glass.

Presentation: Serve with the
“Oak, smoke, and the sea — an Old Fashioned reimagined through caviar and craft.”

Chef / Mixologist Notes

Infusion Control: For a more subtle sea note, infuse only 4–6 hours and blend half with unwashed spirit.

Alternative Base: Try Mezcal (for smoke-forward umami) or Calvados (for fruit–salt contrast).

Balance: Do not oversweeten — caviar’s salinity replaces part of the bitter–sweet tension.

Pairing: Complements smoked eel, duck confit, or foie gras canapés.