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New York Times Dining Section article on Cointreau Spherification Kit
Flickr photoset of the kit
Bartenders at select NYC bar joints (including PDT, Death & Co, Angel’s Share, Employees Only) will be taught spherification technique and given a kit (priced at $1450) from Cointreau.
Seems to be sodium alginate and calcium lactate (and gold flecks, for extra bling). The killer part is the dispenser-tool that would speed and simplify the dripping of the pearl-solution into the setting bath.
Have any of us played with sodium alginate + calcium spherification? (does anyone want to? I want to)
Is this the apotheosis of the jello shot?
Is caviar-ed liqueur a garnish or an ingredient?