Cointreau has created a unique version of its classic liqueur, Cointreau caviar.
Borrowing something from the world of molecular gastronomy, a scientific molecular mixolgy process turns the clear spirit into iridescent pearls which contain edible flakes of 24-carat gold.
A simple laboratory-style technique and all natural ingredients make the transformation, and are the result of 12 months of experimentation for the brand by renowned mixologist Fernando Castellon and Richard Lambert, Cointreau`s global brand ambassador.
Lambert said: "This is the first time that bartenders have been provided with the instruction and tools necessary to replicate the process in a bustling bar environment. Preparation is simple, compared to other new-wave cocktails we have seen. Cointreau caviar will delight and intrigue cocktail fans with its delicious new sensation."
Cointreau is used in classic cocktails such as the Cosmopolitan, and original Margaritas. More than 13 million Cointreau bottles a year are sold in 200 countries worldwide.