Spherification: the process of changing the chemical compounds of a liquid to create a gel, which in turn is dropped into another liquid chemical mix that magically turns it into tiny balls (much like caviar). What the crap are you talking about, Pogash? Frankly, I’m not even sure what I’m talking about myself. Allow me to elaborate: This past Thursday I was invited to an event at the New Museum on the Bowery held by Cointreau. We all know this liqueur as a popular ingredient in our Cosmos and Margaritas. But do we all know that this liqueur, or for that matter any liquid, can be turned into small semi-solid balls that look like clear-colored caviar?
Molecular Mixology, since being introduced to our field nearly 2 years ago, borrowed it’s skills from our friends in culinary cuisine. Messing around with the textures and composition of food has long been in existence, and now we’re doing it with booze. Cointreau, as far as I know, is the first big brand to make this process ‘corporate.’ In a sense, trying to get some of the top places in the city who may be interested or already have a molecular mixology program in place, to use their product (in a so-called easier process than most) to come up with chemically-altered liquid/solid forms of cocktails.
Just to name a few of the fine folks who were in attendance at this event: Dale DeGroff, Paul Pacult, Gary Regan, Jim Meehan, Jason Kosmos, Dushan Zaric, Eben Freeman, Junior Merino, Audrey Saunders, the list goes on…
So what did the above powerhouse of mixologists do next? What’s the old adage? “Pictures tell a thousand words?”
Dale, Audrey, that ‘ol bastard Gary, and Paul – what a foursome they are!
Richard Lambert, Global Brand Ambassador for Cointreau, holding up his trusty beaker of Cointreau caviar with gold leaf. Pretty fancy shmancy.
What d’ya think they had us do with this stuff? Find out later on…
Stay tuned for more photos from this event later this week…
Leave a comment
No comments yet.