Cocktails & Spirits

Molecular Gastronomy

Molecular gastronomy at the bar

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Molecular gastronomy at the bar

kenito799 | Feb 21, 2008 07:42 AM

NYTimes article: The Cointreau people are testing kits for bartenders that allow them to produce "Cointreau caviar": calcium alginate spherules filled with Cointreau, for using in cocktails.

Has anyone tried them? I have to get to Angel's Share or Death & Co. and see what they are doing with this stuff.

http://www.nytimes.com/2008/02/20/din...

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