Serve guests a mouth-popping cosmo bubble on a spoon. Or top off drinks with a fluffy cranberry foam. How about suspending citrus caviar in a cocktail? All are within a happy hour’s reach with this 3-recipe molecular gastronomy kit devoted to the Cosmo.
What is “molecular gastronomy”? The term was coined by the late Oxford physicist Nicholas Kurti and the French INRA chemist Hervé This to describe the scientific discipline and related workshops they developed, focusing on the science of traditional cooking methods. Master chefs such as Ferran Adria, Heston Blumenthal, Wylie Dufresne and others who’ve been hailed as pioneers of the movement actually disdain the term, opting to be called modernists when it comes to the avant-garde dishes they concoct.
We say let them argue it out over the first round!