Mixologists have long known that the key to a creating a great cocktail is the blending of unique flavors with exciting textures. However, these modern bartending scientists have begun taking mixology one step further by combining traditional cocktail recipes with ingredients such as calcium chloride, liquid nitrogen, and alginates to create all-new concoctions. The result: mojito orbs served on spoons, blue Hawaiis that erupt like volcanoes, and mini champagne pearls-all flavorful spheres enclosed in a gel-like membrane. These bite-size cocktails offer a refreshing burst of flavor as the substance gently floods the mouth.
Such trendsetting concoctions are seen at the most talked-about bars from coast to coast, from Seattle's Vessel to Washington D.C.'s minibar at Café Atlantico, Per Se in New York City, and the DiLido Beach Club on Miami Beach-courtesy of chef Jeff McInnis, recipient of a 2007 Florida Rising Star Chef Award from StarChefs.com. Caterers have also begun getting on the molecular mixology bandwagon, including Aaron's Catering and Barton G. in Miami.
Other companies creating some sizzle include Cointreau and Moët & Chandon. Cointreau has created a caviar kit that allows you to convert the orange liqueur into tiny pearls, while Moët's new line of Champagnes features effervescent caviars and fruity foams.
