![Conferencing about Caviar](http://farm3.static.flickr.com/2400/2292214528_de8cd0b9f4.jpg)
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.
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