Are you ready to level up your cocktails or your desserts? Try this Rum Caviar recipe! Super Easy To Make!
Ever heard of rum caviar? Despite the name, there’s nothing fishy about it! These little golden pearls are made from lightly sweetened rum and look just like real caviar. But don’t let the words “molecular gastronomy” intimidate you—this technique is surprisingly simple, budget-friendly, and doesn’t require fancy equipment. The result is a unique and elegant way to serve rum in desserts or cocktails.
These pearls are mildly sweet and only slightly alcoholic, with a soft texture that melts on your tongue. Whether you’re entertaining guests or just experimenting in the kitchen, rum caviar is a showstopper.
Essential Tools for Molecular Rum Pearls
When it comes to molecular gastronomy, having the right tools can make all the difference between frustration and success. Even though this recipe is simple, the technique requires precision—and a few specific items will help you get perfect, uniform pearls every time. Don’t worry: you don’t need any fancy lab equipment. Here’s what you’ll need, and why each item matters.
Tall Container
A tall, narrow glass or jar is essential for chilling the oil. The height gives the droplets enough space to fall and cool slowly, helping them form into neat, round spheres. Shallow containers won’t work as well—they cause the drops to flatten or clump.
Small Saucepan
Use a small saucepan to heat and mix the rum, agar-agar, and sugar. A smaller pan allows better control over the mixture and heats it more evenly, which is important for activating the gelling power of agar-agar.
Plastic Pipette or Syringe
To create perfect, uniform pearls, you’ll need a plastic pipette or a small food-grade syringe. This tool lets you control the size of each droplet and avoid clumping in the oil. The smaller and more consistent the drops, the better the final result.
👉 You can grab a set of affordable pipettes on Amazon that are ideal for molecular recipes like this one.
Fine Strainer
Once the pearls have formed, you’ll need a fine mesh strainer or small sieve to retrieve them from the oil. After straining, rinse the pearls in cold water to remove any residue, and they’re ready to serve or store.
How to Make Rum Caviar: The Easiest Method
Watch my Rum Caviar Video Tutorial:
Rum Caviar Ingredients: What You’ll Need and Why
Making rum caviar is all about precision and a bit of science—but don’t worry, the ingredient list is short and straightforward. Each component plays a specific role in helping you create perfectly round, delicate pearls that look fancy but are easy to prepare at home. Let’s break it down:
- 180 ml (¾ cup) Dark rum — This is the star of the show. Use a good-quality dark rum for bold flavor and beautiful golden color. The alcohol content also helps preserve the pearls for a few days.
- 1 teaspoon Agar-agar powder — This is the magic gelling agent derived from seaweed, used instead of gelatin in molecular gastronomy. It reacts quickly when dropped into cold oil, forming a delicate sphere. It’s vegan, heat-activated, and sets faster than gelatin.
👉 You can find high-quality agar-agar powder on Amazon — having a reliable brand makes all the difference when it comes to forming clean, uniform pearls. - 50 g (about ¼ cup) Brown sugar — Adds just enough sweetness and, more importantly, increases the density of the liquid, helping it sink into the oil and form proper spheres instead of floating or flattening.
- 500 ml (about 2 cups) Neutral vegetable oil — Acts as the cold bath for spherification. It needs to be very cold and flavorless. Canola, sunflower, or grapeseed oil all work well. You’ll chill it in the freezer so it instantly sets the agar mixture when droplets hit.
Instructions – How to Make Rum Caviar
Make sure your tools are ready—especially a tall glass for the oil and a dropper or syringe to form the caviar. Once your rum base is ready and oil is chilled, you’re ready to start the fun part.
Chill the Oil
Start by pouring the vegetable oil into a tall, narrow glass—this shape is important because it gives the pearls enough space to drop and cool as they form. Place the glass in the freezer for at least 30 minutes. The colder the oil, the better the pearls will set, so don’t skip this step.
Make the Rum Base
While the oil chills, combine the dark rum and agar-agar in a small saucepan. Heat the mixture over high heat, stirring constantly, until it reaches a boil. As soon as it starts bubbling, quickly stir in the brown sugar and let it dissolve completely. Once everything is fully blended, bring it to a boil again, then take it off the heat. Let the mixture rest for a few seconds to slightly cool while you retrieve the chilled oil from the freezer.
Form the Pearls
Now, the fun part: use a dropper or syringe to release small drops of the hot rum mixture into the cold oil. Make sure to move your hand as you go so each drop lands separately—this helps them form perfect little spheres without sticking together. If the mixture starts to thicken in the pan while you work, gently reheat it over low heat, stirring to loosen it up again.
Strain and rinse
Once you’ve finished dropping the pearls, collect them with a fine mesh strainer or spoon and rinse them under cold water to remove any oily residue. They’re ready to use right away, or can be stored in the fridge with a bit of water in a sealed container.
PRO TIP – If you’re short on time or not in the mood to make individual pearls, you can simply let the rum and agar-agar mixture cool and set directly in the pan. It will turn into one solid block of rum jelly. Just cut it up or blend it in a food processor to create small, crystal-like shards. They may not look as elegant as pearls, but they still make a striking and creative presentation.
How to Serve Rum Caviar
These pearls are as fun as they are versatile:
- Drop them into rum-based cocktails to add flavor and texture.
- Sprinkle them over creamy vanilla or chocolate ice cream.
- Serve a spoonful on top of eggnog or zabaglione for a surprising twist.
- Present them in a small bowl with a spoon, just like traditional caviar.
Storage Tips
Rum caviar can be stored in the fridge for up to 72 hours in an airtight container. Add a little water to keep them moist. Technically, they could last longer thanks to the alcohol, but they’re best enjoyed fresh.
FAQ – Rum Caviar (Rum Pearls)
Yes! While dark rum adds the most depth and color, you can experiment with spiced rum, golden rum, or even other spirits like brandy or amaretto. Just keep in mind that the alcohol content and sugar levels may affect how well the pearls set.
Absolutely. You can use fruit juice, soda, tea, or coffee for a non-alcoholic version. Just remember to taste and adjust the sugar as needed, and ensure the liquid has enough body (sugar or other solids) to sink in the oil when dropped.
Yes, it’s best to use a neutral-tasting oil like sunflower oil, grapeseed oil, or canola oil. Strong-flavored oils like olive or coconut may affect the taste of your pearls and leave an aftertaste.
Yes! After making the pearls, strain the oil through a fine mesh or cheesecloth and store it in a clean container. As long as it’s kept cool and filtered well, you can use it again for another batch or other culinary uses.
Rum Caviar (Rum Pearls) – A Fun Molecular Gastronomy Recipe
Equipment
- 1 Tall container
- 1 Small saucepan
- 1 Plastic pipette
- 1 Strainer
Ingredients
- 180 m dark rum
- 1 teaspoon agar-agar powder
- 50 g brown sugar
- 500 ml neutral vegetable oil
Instructions
- Fill a tall, narrow glass with vegetable oil and place it in the freezer for at least 30 minutes. A tall container helps the pearls form properly as they drop and cool quickly.
- When oil is very cold, prepare the rum mixture. In a saucepan, combine the dark rum and agar-agar. Bring it to a boil over high heat while stirring.
- Stir in the brown sugar quickly and continue to mix until it’s fully dissolved. Bring the mixture back to a boil, then remove it from the heat.
- Let the rum mixture rest for a few seconds. Meanwhile, take the cold oil out of the freezer.
- Using a dropper or syringe, release small drops of the hot rum mixture into the chilled oil. Move your hand continuously to avoid overlapping drops—each one should have space to sink and set individually.
- Adjust as needed: If your mixture begins to solidify in the pan, gently reheat it over low heat, stirring constantly to re-liquefy.
- Collect the pearls with a fine strainer or spoon. Rinse them under cold water to remove excess oil.
- Use the pearls immediately or store them in a sealed container with a spoonful of water in the fridge.
