Contemporary Cocktail Culture with a Futuristic Twist
Would it surprise you to learn that the drinks of the future are available now? In some cases, they even look like a science project. From the iridescent cocktails popular in the Miami/South Beach area to the cutting edge stuff Chicago’s superstar chef-cum-mixologist Grant Achatz is infamous for.
It’s true, bartenders around the country are pushing the envelope and experimenting with mind-bending drinks. It’s called molecular mixol
ogy. Achatz created a cocktail-filled ice balloon that once shattered spills into an old fashioned rocks glass. But while most of these creations should not to be tried at home, here are a few we recommend. —roz edward
Neon Berry Caiprinha
The drink glows in the dark — or even better — under a black light, thanks to the interaction of the blue curacao and the green lime juice. You can also add Illuzoon a natural colorant with an amazing effect: it glows under UV-light.
1 ounce Ciroc Citron vodka
1 ounce Blue Curacao liqueur
1 ounce lime juice
1 splash pineapple juice
Also hailing from the Windy City, are iNG’s “flavor-tripping” entries in the new cocktail milieu. The establishment uses a “miracle berry,” a pill or powder derived from an African berry that alters your taste buds and turns bitter to sweet.
3/4 ounces Crown Royal
3/4 ounces orange liqueur (cointreau, grand marnier …)
Pour both ingredients into a brandy snifter. Tilt glass and flame the liquor. When flamed, cover it completely so no oxygen escapes (very important). You will feel a suction to the hand, pop your hand off, take the shot, and immediately cover the glass again so no oxygen escapes. Make a slight hole in between your index and thumb, and inhale as much as you can, and hold it. That is the Nitrous Oxide!
In the Rocks – A new fashion Old Fashion in which the cocktail is injected by syringe into a hollow egg of ice, which you shatter and drink. Really?
Gin and Tonic of the Future
Cocktail is served in a flask with a frozen sheath of lime juice around the outside.
2 ounces double brewed coffee
1 ounce Flor de Cana 7 year rum
1/2 ounce Galliano Ristretto
Combine ingredients in cocktail shaker and shake well. Strain liquid mixture over three ice cubes made of milk and serve.