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Mexican Bubble Cup at Singapore’s Tippling Club

This beautiful, exotic molecular cocktail from Chef Ryan Clift at Tippling Club in Singapore is delicious! Tequila  ... CONTINUE

White Russian Krispies

Not your everyday breakfast! In this fun edible version of the White Russian cocktail, the Rice Krispies cereal is  ... CONTINUE

Pisco Sour Cocktail Marshmallow

The trend of converting a classic cocktail into a marshmallow was started by molecular mixologist Eben Freeman with ... CONTINUE

The French 75 Cocktail Gel

This hemispheric cocktail gel version of the classic French 75 will leave your guests asking for more! This solid c ... CONTINUE

Elderflower Mojito Cocktail Gel

A cocktail gel with floral print? This is probably a first in molecular mixology. Only Michelle Palm from Jelly Sho ... CONTINUE

The Bramble Cocktail Gel

The molecular mixology version of the classic The Bramble cocktail was crafted by noted cocktail expert/bartender/a ... CONTINUE

Cranberry Bubbles Cosmo

The cranberry bubbles are a great easy way to add a molecular gastronomy touch to the traditional cosmopolitan cock ... CONTINUE

Carbonated Mojito Spheres

The Carbonated Mojito Spheres are served at Minibar by molecular gastronomy Chef Jose Andres. The spheres are made  ... CONTINUE

Elderflower Foam

The subtle elderflower aroma and sweetness of the elderflower foam are a great complement to a glass of champagne.  ... CONTINUE

Spherical Pear Elderflower Martini Recipe

The pear elderflower martini is one of my favorite cocktails. It is made with pear flavored vodka and St. Germain l ... CONTINUE

Caviar of Cointreau Recipe

The Cointreau caviar is a great way to bring molecular mixology to your drinks. The Cointreau caviar can be added t ... CONTINUE