Molecular mixology from Cointreau

Cointreau is making molecular mixology accessible to top bars in selected cities. Cointreau caviar was presented to bartenders in London this week, following recent launches in Paris and New York. The French brand will supply the necessary tools to interested bars.

This initiative is the result of a simplification of existing techniques that produce solid spheres from liquid. The Cointreau caviar, which contains flakes of gold, can either be included in cocktails or served on the side. It is initially being promoted as an added ingredient to the brand’s existing Cointreaupolitan cocktail.

In Paris, venues such as Georges V and the Park Hyatt have started to make use of the Cointreau caviar on cocktail lists. The brand has plans to introduce this initiative to further markets throughout the summer.

Clinton Cawood, 30/04/08