Lounge of Tomorrow - Cocktail Swank

I'm not so sure if these cocktails are swanky or simply overkill - but I'd love to volunteer my services as taster and find out. :cheers:

Molecular gastronomy is shaking up the world of cocktails

Quote:

Take his Prairie Oyster, for example, that classic hangover cure of bloody Mary plus egg yolk. At Shochu, it comes served in an oyster shell (there’s nothing these guys like more than a visual pun). The yolk turns out to be dyed clarified tomato juice dipped in gelatine to keep its shape. This is topped with vodka, vinegar, lemon, shallots, salt and pepper, and finished with a Worcestershire sauce foam. “The idea is you slip it into your mouth and immediately get the vodka, celery salt and Worcestershire sauce flavours, and then the clean flavour of tomato as it bursts in your mouth,” says Conigliari.

So strange yet oddly appealing as well.

I do like this swanky quote however: "“Cocktail-making isn’t just about taste. It’s about appearance, aroma and, yes, playfulness and having fun.”
:snap: