Cointreau Caviar
Caviar ingredients: 140 g (5oz) Cointreau60 g (2oz) water (filtered water or with low calcium content) 1.6 g sodium alginate (0.8%) Calcium bath: 500 g (18 oz) water 2.5 g calcium chloride Preparation: – Start by preparing the calcium bath….
Molecular Mixology
I recently attended the Cointreau Cocktail workshop through Ambrosia where Richard Lambert, Global Brand Ambassador for Cointreau gave bartenders and mixologists an education in Molecular mixology. What is molecular mixology? It is molecular gastronomy, but with alcohol. So what is…