Cocktail novelties inspired by nature’s designs - MIT News Office
My two favourite things science and food have merged to make a awesome drink accessory. The Spanish chef Jose Andres who trained under the molecular gastronomist chef Ferran Adria at El Bulli has made a number of restaurants around the US. Now he has used his culinary skills and of course some science perhaps learned from his predecessor to make this cocktail boat that uses surface tension.
My two favourite things science and food have merged to make a awesome drink accessory. The Spanish chef Jose Andres who trained under the molecular gastronomist chef Ferran Adria at El Bulli has made a number of restaurants around the US. Now he has used his culinary skills and of course some science perhaps learned from his predecessor to make this cocktail boat that uses surface tension.
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