If you’ve tried Dipping Dots, the futuristic ice-cream found at amusement parks and beach-boardwalks, you might enjoy the booze-addled version of the same technology. Specialty bartenders/mixologists are beginning to include foams and emulsions in cocktails that create intense, complex layers of flavor.
While the trend is making waves within the spirits industry, Ed Cotton at Influx writes one of the more interesting points of view: “It will bring some much need excitement to the world of spirits for about 6 months.”
