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Creative drinking
José Andrés and his chef, Katsuya Fukushima, include two cocktail courses in the 20-plus-course menu that constitutes a meal at Mr. Andrés's Minibar, inside the Café Atlántico in Washington. One is a whiskey sour topped off with a passion fruit foam; the other is a little spray can, from which you can mist as much mojito into your mouth as you like.
The pair are currently perfecting two new drinks, a "dirty" martini and a carbonated mojito "espherication." For the martini, they blend olive juice, vermouth and gin with xanthan gum and calcium chloride and drop it into a sodium alginate and water solution to form stable olive-shaped blobs. It is served as a lone olive in an empty glass; it reverts to a liquid state when popped into the mouth. The mojito is made with rum, lime and mint and shaped into a sphere through the same process, then carbonated in a pressurized container filled with carbon dioxide to mimic the bubbly mouth-feel of a real mojito.
Ну, и так далее в том же духе. Кстати, наш спец. корреспондент сообщает, что Cafe Atlantico в Вашингтоне - место, и правда, выдающееся.
The pair are currently perfecting two new drinks, a "dirty" martini and a carbonated mojito "espherication." For the martini, they blend olive juice, vermouth and gin with xanthan gum and calcium chloride and drop it into a sodium alginate and water solution to form stable olive-shaped blobs. It is served as a lone olive in an empty glass; it reverts to a liquid state when popped into the mouth. The mojito is made with rum, lime and mint and shaped into a sphere through the same process, then carbonated in a pressurized container filled with carbon dioxide to mimic the bubbly mouth-feel of a real mojito.
Ну, и так далее в том же духе. Кстати, наш спец. корреспондент сообщает, что Cafe Atlantico в Вашингтоне - место, и правда, выдающееся.