French 75
We have a cocktail dinner in mid july. North Shore Distillery. I don't drink cocktails or spirits for pleasure. It is just too much alcohol for my palate to take. I can't really enjoy it after the first two sips. This is a kind of solution. I didn't think of the ideas. Most of them stemmed from the Adria brothers, Roca brothers, Eben Feedman, and many others. I've used their ideas, ratios, and though processes to start doing something different here in Milwaukee. The casino just launched a molecular monday. I think that is exciting to see. From what I understand, their go to tricks are "Caviar" and vacuum infused garnishes. We've done that and will develop the sphere a little more, but as of tonight I'm more interested in different textures. I hope to come up with two or three more ideas before the dinner.
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