Caviar Guaranteed To Get You Tipsy

Daniel Boulud, one of the most famous members of New York's restaurant royalty, has never been one for serving up molecular gastronomy in his restaurants. Instead, the concept of cuisine created through chemistry has been the provenance of chefs like Ferran Adrià, of Spain's El Bulli, and Grant Achatz, of Chicago's Alinea. But last night, the hallowed walls of restaurant Daniel, on East 65th Street, shimmered with the gleam of "caviar beads" made from gellified Cointreau. Created by head bartender Xavier Herit, (above) the new cocktail—a strawberry margarita with a side of perfectly shaped pearls made from strawberry-infused Cointreau—took its place among Daniel's bar offerings. For $29. Steep for a margarita—even at Daniel—but what you're paying for here is the preparation, which is done right before your eyes. Syringes, strainers and all. Needless to say, it's a lot more involved than pouring a perfect Guinness. And a lot more colorful. INSIDER TIP: Ask nicely and bartender Herit may just show you the supersized silver briefcase containing all of the tools a would-be master mixologist needs to create Cointreau magic. INSIDE TIP #2: The caviar beads also go well with a glass of Piper Heisieck Champagne (pictured left).

Caviar, By the Glass

With caviar coming under increasing scrutiny as a non-sustainable luxury, it was just a matter of time before bons vivants opened their minds to new caviar choices that don't involve gutting a pregnant sea creature. (Indeed, soy caviar made an appearance at the Fancy Food Show, in New York, a few years back.) But the latest iteration of the coveted globules has come from Remy Cointreau, maker of Cointreau, a key ingredient in cocktails from margaritas to Cosmopolitans. Tonight, at an intimate event held at the white-hot New Museum, in the Bowery, Cointreau took the wraps off of its own version of caviar, created by master mixologist Fernando Castellon. Not truly intended as a replacement for beluga, osetra or sevruga, the caviar is designed to be used as an additive to Cointreau cocktails. Watch for it soon at an upscale watering hole near you. %%showphotos [setid=72157603987406005]%%