Master Mixologist, Francesco Lafranconi, woos us with his Exotic Kisser made from Rose Nectar.
Rum Punch...a taste of Jamaica makes any day feel like vacation.
One of the best wines I've tasted here in Austria. Each bottle has it's own serial number engraved into the polished aluminium label.
Brunch is a time honored tradition and a must for summer weekends. These cocktails made with X-rated Fusion Liqueur ad a new twist to your old lox and bagel.
Flavorpill has a Signature Cocktail for this Summer 2008 ~ here's the Flavorpill Orange Fresh ~ and on the page is also a fun history of absinthe! And a few other absinthe recipes...
The flame of the night!
Gimballed champagne holder - by dutch company, Bottler BV ~ for the yacht owner that has everything?
A giant Double Bastard on the patio.
Beautiful, the way that A Dash Of Bitters has garnished their Raspberry Thyme Smash!
Blast Bar ~ a portable bar that folds down to 5" thick... weighs 75 pounds, aluminum frame, water/weatherproof
Calf and Half ~ A fun addition to any table, especially those who are fans of double walled glass! Design: Liz Goulet Dubois, Fred studio
That is a photograph of a Vodka Tonic under the microscope - See many other popular drinks as well at Molecular Expressions: The Cocktail Collection
Peachy Sunrise Smoothie with Peach Schnapps and Framboise. A delicious start to a weekend morning.
Playful new ice cubs from Fred ~ Gin & Titonic
Move over, Shirley Temple. "Soft" cocktails are growing up!
Daily Candy Chicago has Violet Hour's mixologist/magician Toby Maloney scheme up a DailyCandy summer drink ~ check out the recipe!
The Louisiana House of Representatives made a historic decision Monday: In a 62-33 vote, legislators proclaimed the Sazerac — New Orleans' official cocktail.
Don Julio Kaffir Margarita with Sea Salt Snow
Wild Blue: blueberry lager from Anheuser-Busch... in Brewberry Brownies!
Sure, you can call this Audrey Saunders creation a modern classic. Or you can call it a Champagne mojito. Either way, it's delicious.
Vaffancola is a new drink on the Italian market that's cracking everyone up. The name is a wordplay on a vulgar Italian expression that means "f*** you"
Underhill Lounge shows us how to make a Claridge Cocktail from the Savoy Cocktail Book
Food Mayhem makes some Basil-Lime Sorbet, which is perfect to add a scoop of to vodka, gin, etc for a refreshing cocktail.
To finish up some of my molecular mixology research today, here's a 2006 NYTimes article "Two Parts Vodka, a Twist of Science" ~ he is using a laser to tease smoke out of a vanilla bean
Molecular Gastronomy blog, Khymos, shares recipes for Blueberry martini jelly shots, B-52 jelly shots, Prosecco gelée, and Gin and Tonic gelée ~ from the 2007 LA Times slideshow
From a 2006 Wired article, here are recipes for Mary's Fruit (yes, that's a cherry tomato), Dehydrated Rum & Coke, Caramelaserized Wine, and Jellied Gin & Tonic
Jamie Boudreau's Bohemian Cocktail ~ requires homemade Bacon-Infused Bourbon
Science News has a piece on Molecular Gastronomy ~ here is spoonful of mojito and white wine deconstructed (it is a winelike gelée)
Getting in the mood for Tales of the Cocktail with the New Orleans classic the Vieux Carré.
Is it any surprise that Jamie Boudreau is moderating the Tales of the Cocktail seminar on Molecular mixology? This is his Martini Sorbet with Olive Caviar!
Bols of Amsterdam has a great history of Molecular Mixology, video series, and a molecular mixology event.
Wow, now i need some cotton candy: "pour sidecar over orange candy floss, melting instantly
take a bow when applause occurs" is the ending of Jamie Boudreau's Brandy new Fashioned!
"The Mojito Of The Future" From Bacardi & Eben Freeman ~ found this video on youtube of the whole process ~ i can't even explain in a caption how cool this one is...
Jamie Boudreau (my new molecular mixology god) has an awesome LEIGH’S LAVA LAMP recipe uses St. Germain elderflower liqueur with violette caviar!
Absolute Drinks has an article, "Hi Mixology, Hello Molecular!" ~ while they lack images, they do tell you how to make The Martini Molecular and the Carbonated Mojito ~ both are spherified.
Earth With Dark And Stormy Dust - Created by Eben Klemm, Director of Cocktail Development, B.R. Guest Restaurants.
Jamie Boudreau's (aka Spirits and Cocktails) VESSEL 75 ~ it's topped with maple syrup foam!
Citrus With Campari Rose Foam - Created by Eben Klemm, Director of Cocktail Development, B.R. Guest Restaurants.
The pic is of Moët & Chandon's line of Champagne drinks with foams that add fruity flavor to bubbly. The link is to a Time article that mentions a few more drinks.
Belvedere Pomaranzca Sour With Earl Grey Foam Garnish - Created by Claire Smith, Global Brand Ambassador, Belvedere Vodka.
Rosewater Rickey Created by Jamie Boudreau (Spirits and Cocktails), Bar Manager, Vessel. Molecular Mixology aspect: Angostura mist!
When in Cape Town, South Africa, I was introduced to this trio of amazing Portuguese beers, each crafted to pair perfectly with cuisine. Sexy bottles, prime for the U.S. market.. Waiting anxiously!
TRU Vodka ~ another option on the "organic" list ~ this one is made from American Wheat, and organic, eco-friendly, sustainable, renewable, handmade... and they plant a tree for every bottle.
Buddha Bar's $50 Gold Digger Drink, story from Gothamist.
One more tiki-cocktail on my blog: the Hukillau.
Trillium Absinthe is one of the first legally produced absinthes in the United States. Its another great spirit from Integrity Spirits in Portland Oregon.