Easy To Make Rum Caviar (Molecular Gastronomy Tutorial)

Rum Caviar is rum transformed into little golden pearls, just like fish eggs. Perfect for cocktails that call for rum, ice cream or eggnog.


Servings: 2 servings
Prep Time: 30 minutes
Cook Time: 5 minutes


  • A small saucepan
  • A tall, narrow drinking glass
  • An eye dropper


  • 20 ounces of vegetable oil (1/2 L)
  • 3/4 cup dark rum (180 ml)
  • 2 grams agar-agar powder
  • 1/4 cup brown sugar (50 g)

Watch the Video



 Place a glass with oil in the freezer and chill for at least 30 minutes.
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Stir 3/4 cup dark rum and 2 grams agar-agar powder in a saucepan on high heat until it begins to boil.
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Quickly add 1/4 cup brown sugar, stir to dissolve sugar.
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Bring back to a boil, and remove from heat.
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When it is still hot, use a syringe or an eye dropper to take some rum mixture and, drops by drops, put the liquid into the cold oil, keeping your hand moving to prevent one big ball from forming at the bottom. 
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Work quickly because the rum will solidify in the saucepan. If this does happen, you can melt it again on low heat, being sure to stir constantly, and continue the spherification process.
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Collect the formed pearls with a slotted spoon or pour the oil through a colander to collect the pearls.
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Rinse caviar in cold water for a few seconds to remove residual oil and your pearls are ready to be served with a cocktail or a delicious dessert!
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