5 cocktails you can eat

on 21/05/11 at 6:15 am

Spirits

Yum. Edible gin cocktail napkin. Photo: Bryan Bedder/The Daily

Gin paper

Is there anything more useless than a cocktail napkin? Well, bartender Ryan Moore decided to fix that by making the napkin out of gin. It all started with a mistake. According to The Daily, Moore, a bartender at Rogue 24 in Washington, D.C., was trying to concoct an alcohol foam to place over food when he accidentally heated and created a thin film that, when dried, turned into a thin, solid paper made entirely of gin and cellulose. Just don’t try to write your phone number on it.

Nitrogen-poached aperitifs

Heston Blumenthal’s Fat Duck in Bray, Berkshire, U.K., has earned Michelin stars galore with its outside-the-box cooking. The tasting menu starts with an aperitif, but don’t expect a nice glass of Campari. Instead, Blumenthal takes one of three different cocktails (vodka and lime sour, gin and tonic, Campari soda) and puts it into foam form. Then a waiter “poaches” it tableside with liquid nitrogen. It’s up to you to pick it up, pop the entire thing in your mouth, and let it dissolve there.

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