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10-05-2006, 03:47 AM
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NYT: Drinks for the El Bulli crowd
Two Parts Vodka, A Twist of Science
By Peter Meehan "AT David Burke's Primehouse, a weeks-old steakhouse in Chicago, the house vodka martini is garnished with a lollipop — a lollipop made from "reduced olive brine, olive flavoring and salt crystallized in isomalt" that is stuffed with blue cheese, according to its creator, Eben Klemm. The restaurant's house manhattan is made with leather-infused bourbon, sweet vermouth and a bitters-spiked maraschino purée, dropped into the drink as a liquid that coalesces into a "gumdrop" when it hits the side of the glass..." http://www.nytimes.com/2006/05/10/dining/10drin.html Mark Lipton 
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10-05-2006, 03:35 PM
posted to alt.food.wine
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NYT: Drinks for the El Bulli crowd
Here are some good write-ups about molecular mixology (and this
article) available via blogs I follow: http://www.theartofdrink.com/blog/20...olecular_m.php http://www.cocktailchronicles.com/20.../the-other-mm/ http://www.kaiserpenguin.com/molecular-mixology/
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