Molecular Gastronomy is one of those things that mixes design, science, and food/drinks so nicely, i've been fascinated with the concept for ages... and as i learned more, Molecular Mixology has become even more of a fascination! So when i got a press release about Xavier Herit's new take on the Cointreau Pearls, it launched me off on a research mission across the web, finding out more about the creation of Cointreau Pearls across the world, the special kit they produced just for bartenders, videos of it in action, and lots more images on the next page to catch you up on my finds! Above you are seeing a close up of Xavier's Cointreau Pearls in which he infused strawberry, and he serves them alongside Margaritas, and also floating in glasses of champagne.

P.S. Now, if only i could get Cointreau to teach me how to do it! It's so tempting to start up a crazy lab/bar and start experimenting with all of these new techniques... perhaps a future project for the newly named NOTLabs?

TO PAGE 2 of "Cointreau Pearls"! ----->

Tags: drinks - food - science - video

The Edible Martini ~ incredible video at the NY Times - "Chef/mad scientist Dave Arnold of the French Culinary Institute has figured out how to vacuum infuse a martini inside a cucumber." Armed with a cucumber, a bottle of gin, vermouth, simple syrup, a paper clip, and a vacuum machine Dave Arnold does some impressive flash pickling ~ and this martini infused cucumber comes out as crunchy as when it started if not more. Essentially, the vacuum machine sucks all the air out, so when air comes back in, gin forced into the cucumber, and as the air returns it turns beautifully clear. See my screenshots of the process below, and watch the The Edible Martini video!

TO PAGE 2 of "Edible Martini"! ----->

Tags: cucumber - drinks - food - martini - science