Cocktail "Champagne with caviar"

You have never tasted such champagne! A recipe for aesthetes and lovers of gastronomic "tricks". In this case, you have to "spawn". And do it with surgical precision!

Ingredients

• champagne - 600 ml
• For caviar
• freshly squeezed orange juice - 130 g
• odorless vegetable oil - 200 ml
• drinking water - 50 g
• sugar - 10 g
• agar-agar - 3 g

Directions

1. Place the oil in the freezer 3 hours before cooking. It should cool well, but not freeze.
2. Mix juice and water. Strain. Add sugar. Add agar-agar and cook over low heat for 1-2 minutes. Cool slightly.
3. Take the prepared mixture into a pipette or syringe and drop it into chilled oil. The drops will begin to turn into caviar. Use all prepared liquid. Gently discard the caviar on a sieve and rinse it gently.
4. Pour champagne into tall glasses and add caviar. Serve immediately.