GaryF wrote:Stephen, did you see Diary of a Foodie on PBS this week? One of the new wave of French chefs had a strawberry dessert with pop rocks sprinkled on it.
Actually, no, but that is an interesting coincidence. I have toyed around with this application for a cocktail before. I like the idea of introducing a sonic element to a drink. The last experiment was so loud I thought the glass could break because of the Tesla effect. And the rocks didn't store well. Humidity in the atmosphere caused them to meld into a clump.
It occurred to me recently that the rocks I dropped into the drink were too big. What say we pulverize them and store them in paper towels? The big pops would then become almost a sizzle. There should be a alka- selzer kind of appearance in the drink, too. And foam might collect at the top of the drink (desirable.)
Lately I been working on a drink I called 'the candy drop,' where I am just making a lemon drop variation, but garnishing with a dum- dum sucker in the cocktail glass. That way the guest may stir their drink as sweet as they want it, or just let it sit in the glass and break down, making the drink one of my 'progressive drinks.' These become gradually sweeter as time passes, or just have a sour start and then finish with a sweet slap in the face. Like lemonhead candies...
Hopefully they will replay that episode, soon. I'd love to see it.