Mr. Cantu uses a grade-school science trick — baking soda plus acid equals fizz — for his Fizzing & Foaming Hurricane and a very not-grade-school trick involving a Class 4 laser, typically used for military experiments and eye surgery, according to Mr. Cantu, and a vanilla bean to “caramelaserize” a wineglass — that is, to coat it with the flavor of vanilla — before filling it with red wine and pairing the altered wine with a beef course on his restaurant's tasting menu.This reminds me of a legend about some mixologists at Los Alamos who were fond of very dry Martinis. They strapped a bottle of vermouth to an A-bomb that was being tested in the desert. Then for weeks after the explosion, they would make a shaker of just gin and ice, pour it into a cocktail glass, open a window, reach out the window with the glass in hand for a few moments, then drop an olive into the glass an announce that the Martini had just the right amount of vermouth.
13 June 2006
Better cocktails through science
The New York Times reports that contemporary mixology is truly an -ology in that it's full of Big Science.