Cointreau Caviar Gets Molecular on Your Ass

It's fun to watch people constantly try to push the envelope of mixology, if only because it's starting to look more and more like mad science. If one bar is using syringes, the next one is using magnets, and the first has to one up them by listening for the molecular reaction with a stethoscope. Pretty soon we'll be getting drinks mixed with the aid of a centrifuge and a speculum.

One interesting foray into the molecular field, however, is Cointreau Caviar. These small beads of the orange-y liqueuer are designed to be mixed into cocktails, or perhaps added to a glass of champagne. Hell, we say eat them like M&Ms.

Although the feat had already been performed with other liquids such as fruit juices, never before had a spirit such as Cointreau been turned into perfect spheres by such a simple process. It took a fair dose of cheek, the right ingredients used in the right proportions, and above all, the top professionals in the field, who were absolutely delighted to be trumping the world of bartending.

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