Chillin’ with a Cocktail, or Two, or Three…

On March 4th, a sold-out crowd of 44 guests, including 13 New York City Dames, were treated to an evening of oohs and aahs in a presentation of The Modern Cocktail: Technology Meets Tradition in the International Culinary Theater at The French Culinary Institute in New York City. The demonstration and tasting, organized by first year Dame Judiaann Woo, showcased the talents of The FCI’s VP of Culinary Arts, Chef Nils Norén, and Director of Culinary Technology, Dave Arnold, in what was sure to be one of the more giggle-producing events of the year.

Dave and Nils, both keen connoisseurs of fine (and classic drinks) are also experts on the cutting edge technology and techniques made popular with the modern, molecular gastronomy movement that is all the rage right now. But technology for technology’s sake is not their style. Only when a cocktail’s flavor, texture, or experience can be enhanced and improved are such techniques utilized, as was the case with three such examples showcased that evening. Techniques demonstrated included chilling with liquid nitrogen, rotovamping and redistilling, clarifying via a centrifuge, carbonating with CO2 and N2O tanks, and more.

To accompany the innovative cocktails, guests were served complimentary and appropriately innovative nibbles prepared by FCI Chefs Jeremie Tomczak and Jeremiah Stone.

Featured Cocktails & Tastings Included:

• Bourbon Pecan Sour made with centrifuged pecan oil
• 901 Habanero Margarita made with rotovamped and redistilled 901 Silver Tequila infused with habanero peppers
• Pu-ehr Tea with Maker’s Mark chilled with liquid nitrogen
• House Water carbonated with 70% CO2 and 30% N2O
• Pistachio Soup with Ayu fish sauce, centrifuged pistachio oil, and bacon
• Duck Tongue Terrine with pressure-cooked mustard seeds in apple cider
• Seafood Sausage with vegetarian chorizo oil-infused apple garnish
• Quail Egg on brioche with caviar and Serrano ham chip
• Vinegar French Fries cooked in a three-step process involving poaching in vinegar

Special thanks to 901 Silver Tequila, Hudson Manhattan Rye Whiskey, and Maker’s Mark for their product donations.

Photos by Jeff Elkins and Judiaann Woo.
 

Chef Nils Noren, VP of Culinary Arts, pours a creamy Bourbon Pecan Sour for eager attendees.

Chef Noren and Director of Culinary Technology, Dave Arnold, ready liquid nitrogen for a smokin' habanero margarita

Dames clink glasses in appreciation

 Dave Arnold chills glasses with liquid nitrogen

 Quail Egg on brioche with caviar and Serrano ham chip was one of the nibbles accompanying the drinks