Talented

Restaurants Rethink Cool

By: Dee Sandin - Published: Mar 17, 2008 • References: winemag and winemag
At your next dinner party or soiree, dress up your ice cubes with bits of fruit or flower petals inside. You can add flavors and colors or use liquid nitrogen such as frozen vermouth swizzle sticks or frozen olive juice pearls for flavour. The fog-machine effect fills your cocktail as the liquid ice melts. Tres chic!

“It's about the taste and the color,” explains Alex Ureña, the chef and owner of New York's Pamplona. He mixes and freezes simple syrup and saffron. As the cubes melt, they impart a faint yellow color and gradual savory-sweetness to the drink.