Molecular Gastronomy 'n' Cocktails
Submitted by crimfan on Thu, 10/07/2010 - 4:07pm
Nutshell version: Using nitrous oxide (NO2) in a whipper to infuse flavors into drinks.
http://www.theatlantic.com/food/archive/2010/10/high-tech-drinks-for-ama...
Despite my general skepticism of nouveau cuisine---which I see MG as essentially the latest manifestation of---I guess I'm more tolerant when it comes to cocktails, though I still stick with the basics personally. But hey, if you want a good tasting bull shot (bloody Mary done with beef bouillon instead of tomato juice), it seems like this is the way to do it. I won't pretend to be consistent.
