Ron Swanson Visits a Molecular Mixology Bar
Stick with it, totally worth it.
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Advanced Mixology: Margarita Sorbet
If you’re feeling adventurous and looking for a challenge, this margarita sorbet made using liquid nitrogen could be your next undertaking! I had this at Tales of the Cocktail in July, and it has a wonderful melt-in-your-mouth texture and the familiar flavors of a margarita. I enjoyed the science-lab show as well.
Liquid nitrogen is dangerous! If you feel comfortable using it, please take all necessary precautions. Research its use thoroughly in addition to reviewing … Read more
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How to Make Cocktail Foam
If you want to get fancy, cocktail foam is a fun way to add another layer of flavor and texture to your cocktail. Jamie Boudreau shows you how to do it in this video, with a recipe for the Mexican Cloud topped with elderflower and lemon foam.
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Fancy Cointreau Cocktails
Recently Cointreau show cased some of the cocktails being created with the iconic triple sec. Here’s a few:
Renowned mixologist Xaviar Herit from DANIEL in New York created the “strawberry & pearls” cocktail, a traditional strawberry margarita with strawberry-infused Cointreau caviar served on the side.
STIX Restaurant and Lounge in Boston takes a traditional champagne cocktail to a new level with thePiper-Heidsieck Golden Cointreau Caviar which includes “pearls” of Cointreau featuring edible 24-karat gold flakes.… Read more
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Tailor, New York City – Bar Review
On a recent trip to New York City, I visited Tailor, a restaurant and bar with some of the most amazing cocktails I have seen. The bartenders at Tailor practice the new trend of Molecular Mixology, creating cocktails made with ingredients like smoked Coke and orange foam.
I tried a drink called “Blood & Sand,” a concoction of scotch, cherry ale, vermouth and the aforementioned orange foam. My companions tried a drink called “Swedish Fish” … Read more
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