A terrific piece in Time covers the current trend for molecular mixology. What’s so fascinating about these cocktails are the various textures and intense flavors normally seen on the plate that are now also appearing in the glass. The drink that knocked me off my seat - I’m a bourbon gal - is from Seattle’s Vessel, where bartender (bar chef, master mixologist) Jaime Boudreau “…combines orange-infused cotton candy floss and spirits for a new twist on the old-fashioned.” Holy cow, I want to have some of that, don’t you?

Filed Under: Cool Stuff, Wine & Libations