1tsp alginate = .7g
1tsp calcium chloride = .9g
1/2 tsp of alginate / 500ml water <-- this is just for water caviar, I'd probably do 400ml of some other liquid + (100ml water + 1/2 tsp of alginate)
1/8tsp calcium chloride / 250ml water
Grand Marnier recipe -
http://culinarydesignsolutions.wordpress.com/2009/05/31/spherification-molecular-gastronomy/
Other recipes, includes Ferran Adria's -
http://www.molecularrecipes.com/category/spherification/reverse-spherification-spherification/
http://www.tristanstephenson.com/wordpress/2009/03/24/molecular-mixology-caviar/
Spherification of rum - http://www.make-digital.com/make/vol14/?pg=154#pg154
Mango caviar -
http://www.starchefs.com/features/willpowder/html/mango_caviar_w_goldfarb.shtml