Word: cocktailing
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Dates: during 2000-2009
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...about changing the texture, density or viscosity, the molecular structure of a liquid," says award-winning mixologist Charlotte Voisey. The chemical-cocktail movement grew out of a 2005 symposium sponsored by Dutch distiller Bols. In attendance were Hervé This, the father of molecular gastronomy, and eight of the world's top bartenders. They created drinks including a boozy ice cream using liquid nitrogen and an ice-cube-like gin-and-tonic jelly. This month Cointreau is introducing a kit to convert its orange liqueur into caviar pearls. Moët & Chandon has created a line of Champagne drinks with foams...
...Foam In Moët's cocktail, foam adds texture and fruity flavor to Champagne without altering the effervescence...
...said in reference to his stay in Russia integrating with Russian space systems. Burbank’s videos showed the personal side of being in space. “Surprisingly the food is actually pretty good,†Burbank said. “My favorite? Shrimp cocktail that has so much horseradish that back home it would most likely kill you, but up there it’s just about right.†Burbank concluded with advice for aspiring astronauts, a difficult goal to have, considering that the space program is ten times harder to get into than...
...elements of the sloppy secondhand-Rose ethos of early 1990s' grunge. This time around, fashion's mood swing has a decidedly sharper edge, as designers like Nicolas Ghesquière of Balenciaga, Alber Elbaz of Lanvin and Narciso Rodriguez are trading in last season's brights for severe black cocktail dresses and structured suits. At Yves Saint Laurent, designer Stefano Pilati dressed his models in black bowl-cut wigs and black lipstick to give his simply spliced jackets and tunic dresses a somber, graphic edge. Even Christian Lacroix, famous for his flamboyant use of color, opened his fall show with...
...existent. Says Kemper, “It certainly makes for good chitchat at cocktail parties...