How many times have you already ordered that same drink? Your main ‘stand by’ at your local watering hole? What do you know about some excellent wines coming out of Northern California? What’s so unique about the Belgian Bar in Philly?
All this and more can be found at a great resource I came across the other day. Liqurious.com not only packs an entire lifetime of all things alcoholic into a beautifully designed webpage, but also provides an entire party planner’s dream of variety and taste.
Liquorious.com is the newest product coming out of the notcot network. If you’re not familiar with their other stunning works, go have a visit.
While mainly an aggrigator of other liquor, wine, and beer articles, the presentation and variety are simply stellar. I don’t know how many RSS feeds these guys are reading on a daily basis, but their ability to sort the good from the bad and package it in an extremely attractive manner is unparalleled.
A fine example from Liquorious:
Molecular Gastronomy is one of those things that mixes design, science, and food/drinks so nicely, i’ve been fascinated with the concept for ages… and as i learned more, Molecular Mixology has become even more of a fascination! So when i got a press release about Xavier Herit’s new take on the Cointreau Pearls, it launched me off on a research mission across the web, finding out more about the creation of Cointreau Pearls across the world, the special kit they produced just for bartenders, videos of it in action, and lots more images on the next page to catch you up on my finds! Above you are seeing a close up of Xavier’s Cointreau Pearls in which he infused strawberry, and he serves them alongside Margaritas, and also floating in glasses of champagne.
P.S. Now, if only i could get Cointreau to teach me how to do it! It’s so tempting to start up a crazy lab/bar and start experimenting with all of these new techniques… perhaps a future project for the newly named NOTLabs?
For background – here are some pics i found at the Cointreau news page – “Caviar of Cointreau” 04/17/08
Cointreau invents, surprises and tickles your taste buds with a bracing cocktail based on the arcane but delicious technology of molecular mixology…
Read the rest of this fine example at Liqurious.com.
If you haven’t seen it before, here is an episode of the Small Screen Network in which Jamie Boudreau demonstrates how to make Violette caviar. Perhaps there’s something I don’t understand about the Cointreau process, but it seems to me the pearls could be made using the same process. Violette is a little lower proof then cointreau, but based on Jamie’s explanations it seems like this would merely require use of more gelatin. Here is the link:
http://www.smallscreennetwork.com/video/26/molecular_mixology_aviation/
Teds last blog post..Cocktails At My Mother’s House: Part One
WOW! Thanks for this comment Ted. He’s not kidding folks…go watch this video. Good Stuff!
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hey thanks for the comment. cool to see im not the only one who’s totally enamored by the site.
sarahs last blog post..Whoa! Chef Julia Child was a WWII spy!
This sounds like a great resource to find new selections of wine. The content seems in depth and well researched. Good find.