Ninguno

Two Parts Vodka, a Twist of Science
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Principio del formulario
AT David Burke's Primehouse, a weeks-old steakhouse in Chicago, the house vodka martini is garnished with a lollipop — a lollipopmade from "reduced olive brine, olive flavoring and salt crystallized in isomalt" that is stuffed with blue cheese, according to its creator, Eben Klemm. The restaurant's house manhattan is made withleather-infused bourbon, sweet vermouth and a bitters-spiked maraschino purée, dropped into the drink as a liquid that coalesces into a "gumdrop" when it hits the side of the glass.
nto the glass.Mr. Klemm, director of cocktail development for B. R. Guest, which owns Primehouse, is one of a handful of freethinking bartenders who have taken to the idea of employing the techniques of avant-gardecooking to their work behind the bar, a trend that's being called "molecular mixology."
Another Eben, Eben Freeman, the former bar manager at WD-50 in Manhattan, worked with its chef, WylieDufresne, and its pastry chef, Sam Mason, to turn cocktails into papers, gels (kind of like Jell-O shots with a pedigree) and powders, like a "rum and Coke" made of rum powder from a flavoring company andsoda-flavored Pop Rocks, for fizz.
Mr. Freeman will be one of the featured bartenders at tonight's Taste of the Nation event at the Metropolitan Pavilion, 125 West 18th Street, where he will servespoonfuls of a Cape Codder — vodka and cranberry juice — rendered, with the help of Mr. Dufresne and a little agar-agar, into tiny translucent orbs.
Mr. Dufresne and Mr. Mason regularly use Campari,Chartreuse and other distinctively flavored liquors in the kitchen, but they have left the cocktails largely to their bar staff (which for the most part, serves up creatively composed, excellent cocktails,but not obstinately modern drinks like those in this article).
One chef who has gotten in on the act is Homaru Cantu at Moto in Chicago.
Mr. Cantu uses a grade-school science trick — baking soda...