Sunday, 17 August 2008

Cointreau Caviar and Molecular Mixology

No, you haven't misread the title! Cointreau has joined the band wagon of a new trend taking off at them moment called Molecular Mixology. It sounds like a science experiment but its practical application is basically new drinks and cocktails creating new flavours, feels, textures and visuals that enhance the drink.

Molecular Mixology is the art of mixing drinks using the analysis and techniques found in science to understand and experiment with cocktail ingredients on the molecular level. It was inspired by the practice of Molecular Gastronomy which was created by Hervé This in the 1980s. One of its most successful practitioners is the chef Heston Blumenthal.

Cointreau Caviar is small beads of the orange flavoured liqueur which have been designed to mix into cocktails, or added to a glass of Champagne. It was created by Fernando Castellon, an expert mixologist renowned among bar tending professionals. Cointreau's website states that
“after several months of research and hundreds of trials to fine-tune the best formula for turning Cointreau from a liquid to a solid state, Cointreau’s team managed to obtain perfect, delightfully iridescent pearls of Cointreau which burst into life in one’s mouth in a symphony of delicious flavours.”

The new product, which was first launched in Paris and has become popular in New York and London.

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