www.roanoke.com

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.

In addition to the Big Apple, the technique is also being introduced in London and Paris, and Cointreau promises the caviar will soon find its way into trendy nightspots in other big cities as well as "the hearts of the boldest trend-setters."
Perhaps that means even if Roanoke isn't a big city, interested restaurateurs will be able to obtain the "spherification" technology if they want. I can see this fitting in well at some of our trendier bars, such as 202 Market or Metro!
On the other hand, I'm wondering just how much a cocktail made with Cointreau Caviar is going to cost.
What do you guys think? Is this the beginning of an exciting new cocktail trend or would you rather just have a good, old-fashioned high ball?

Image courtesy of Formula PR, New York, NY.