Tuesday, 29th April 2008 (737 views)

A new drink that mixes ingredients including 24ct edible gold and Cointreau liqueur is part of a new food craze that uses cutting-edge molecular technology to create "edible cocktails", according to reports.

According to Florida website jacksonville.com, the Cointreau Caviar cocktail uses the technology to convert the orange liqueur from a liquid into a set of solid "pearls".

These are mixed with the edible gold and are served either on the side or suspended in the mix.

Cointreau worked on the drink for a year with "mixologist" Fernando Castellon, who adopted the molecular technology from the latest food preparation techniques.

When the cocktail was simultaneously launched in Paris, New York and London earlier this year, Cointreau's global brand ambassador Richard Lambert said it was the first time bartenders had been given the "instruction and tools necessary" to replicate the Cointreau pearls in a bar environment.

Jacksonville.com reports that other cocktails that incorporate molecular technology include the Whiskeyburger - which mixes beef chuck-infused whiskey with tomato syrup and mustard - and the White Russian Breakfast Cereal, a combination of Rice Krispies marinated in vodka and kahlua.

 

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