I got a crazy press release today that confirmed a rumor I saw in the blogosphere earlier this week: not only do we have molecular gastronomy, but now we have molecular mixology, too.
The makers of Cointreau have unleashed special kits upon some of the most talented bartenders in New York City that will allow them to transform the liquid version of the liqueur into “Cointreau Caviar.”
According to the release: “After a year of research in Paris, the Cointreau team has found a way to turn liquid Cointreau into solid “pearls” of the beverage that can be served on the side of a cocktail for eating or for suspension within a cocktail like a Cosmopolitan or Margarita.
The “spherification” process (the multi-step scientific technologies used to create the Cointreau “pearls”) is elaborate and proprietary and was revealed for the first time in the U.S. last night in NYC to the city’s top mixologists.”
I guess that means we won’t be seeing Boone’s Farm caviar anytime soon.