The episodes of the Cocktail Spirit with Robert Hess that I appear in are beginning to be aired. These episodes (three in total) show myself and Robert having some fun making some cocktails using some very basic techniques of molecular mixology.
I puposefully chose three seperate cocktails that anyone with access to a half decent grocery and liquor store could do. The Rosewater Rickey (already described on this site) is made first, followed by the Vessel 75 (also described on this site) which will be on the next episode. In this second episode, one learns how to make foams the easy way (just eggs, no other stabilizers).
In the final episode, I do a fun twist on the Aviation, with violette caviar. Here, I show you how to make caviar without any chemicals (remember that this is supposed to be easy, anyone can do it, molecular mixology). The only downside to this episode (other than the fact that you have to listen to my ugly mug) is that the caviar sat out way too long and started to melt, so I don’t think it will show up too well on the camera. Oh well, at least you will get the idea.
Click on the Cocktail Spirit to watch the episodes.