is an impressive cocktail served in stacked glasses,in which the alcohol content varies depending on how one of the two containers is raised or lowered.
At discretion of the customer,who interacts directly with the drink
the doubles
classic cocktail drinks which include a test tube full of another cocktail,to drink separately or to mix together
arlecchino made with tiny blueberry,mandarin,and mango caviar
or mondrian martini, with larger molecules of absinthe,campari,licorice and pimm's in a classic martini drink.
molecular infuse
made with ginger beer ,guarana wodka and molecules of bitter and absinthe in a fluctuating floatation served in a long and narrow laboratory test tubes
tempest,which include a spray of flavor into the mouth followed by liquid
CSI- the laboratory cocktail
The Alginate capsule contains a "reduction" in cocktail. Despite the limited dimensions (1 ml), when it melts it will release to the taste buds a strong heat sensation and a taste explosion, this because the lips won't transmit to the brain neurons that we are drinkig alcohol. Don't bite the capsule, ptyalin, a saliva enzyme, wil make it melt in 40 seconds. After tasting the capsule you can have your drink mixing the "Bolivian coca" tea using the special syringe at your disposal.
(if you have any doubts, feel free to ask Grissom for help!)
Selen, the erotic cocktail
The drink contains a special cocoa butter and a creamy and light cocktail with aphrodsiac sensations. In order to appreciate the drink better we suggest that you spread over the lips your personal lipstick so that its taste will interact and react with the flavouring caked on the glass rim. At this point you can't avoid licking your lips in a sort of funny-seducing game.
(You can keep the lipstick as a present)
*Good also for men, salty and hot, strongly alcoholic .(Rocco)
Umami martini
The flavour of food is determined by a number of different factors including taste, smell, colour, temperature and overall appearance, as well as by physiological or psychological conditions. Some of the most important factors are the basic tastes of sweet, sour, salty, bitter and umami. It was Japanese scientist Dr. Kikunae Ikeda who first discovered that glutamic acid, an amino acid, was responsible for the umami taste of Konbu. Although there is no English word for it, umami is a savoury taste imparted by glutamate and ribonucleotides, including inosinate and guanylate, which occur naturally in many foods including meat, fish, vegetables and dairy products. The taste of umami itself is subtle. It blends well with other tastes to expand and round out flavours. Most people don’t recognise umami when they encounter it, but it can be detected when eating ripe tomatoes, parmesan cheese, cured ham, mushrooms, meat and fish. Umami plays an important role making food taste delicious.
I use a lot of flavoured oils – shiso oil, oregano oil ,olive oil– just a fewdrops on the top of the drink. Oils have an amazing effect on the
way you taste a drink. The oil stays on the middle of your tongue
as you sip, meaning that you taste the drink with the back of yourtongue, so different flavour elements emerge.
Umami martini
(sochu(oriental wodka from rice) ,bitter,pink pepper and 1 drop of olive oil)
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