Like Us
Follow Us
Take your chemistry book to the bar
I knew I should have taken more science classes in school. I didn't know it was because they would help me understand what my bartender is doing.
Molecular mixology, a sibling of another movement, molecular gastronomy, has arrived in Milwaukee. Dick's Pizza & Pleasure reports it is doing "foams" in its lounge, which is open Thursday through Saturday, and now Potawatomi Bingo Casino is rolling out a menu of molecular drinks extensive enough to excite a mad scientist.
This hot trend involves creating new alcoholic drinks by manipulating their ingredients on a molecular level. That can turn liquids into solids, and can make a drink garnish, such as a slice of pineapple or cucumber, into a cocktail in itself. And you thought beakers and Bunsen burners were dull.
Beginning tonight, Potawatomi is featuring Molecular Mondays from 6 to 11 p.m. at its Bar 360. Dream Dance Steak is also getting in on the deal, exclusively offering one of the drinks, a concoction of Saracco Moscato d'Asti with pearls of the French raspberry liqueur Chambord, called a Flirty Lady.
The pearls, which are fun on the tongue and give interesting texture to a cocktail, are the result of alcoholic alchemy. Don't ask me to explain how it is done.
Potawatomi is offering cucumber and Pineapple Upside Down Cake martinis that include garnishes as alcoholic as the drink, and the pomegranate martini contains pearls made from the pomegranate flavor of 5-Hour Energy drink. You'll want to paint the house after having a few of those.
Many of the cocktails please the eyes as much as the mouth. Three of them contain pearls made from Blue Curacao.
Foams are liqueur-infused whipped cream. The oatmeal cookie shot is made with Goldschlager, butterscotch schnapps and Baileys-infused foam.
The Chocolate Heaven martini has Baileys, Frangelico, Godiva liqueur, butterscotch schnapps and vanilla vodka, topped with Godiva liqueur-infused foam. The Chocolate Covered Bacon uses Bakon vodka.
Prices range from $8.25 to $12.
Progress through science!
Talkbacks
 |
No Talkbacks for this article. Post your comment/review now |
Facebook comments
Disclaimer: Please note that Facebook comments are posted through Facebook and cannot be approved, edited or declined by OnMilwaukee.com. The opinions expressed in Facebook comments do not necessarily reflect those of OnMilwaukee.com or its staff.
Recent Articles & Blogs by Damien Jaques
How about meat loaf, tartar sauce or Fritos on your pizza?
Published May 21, 2012
Pizza by the slice shops have been on the East Coast for decades, but they are relatively new to Milwaukee. We may have been late to the party, but we have compensated for that with startling imagination and ingenuity in topping those slices.
Milwaukee's most peripatetic music director
Published May 17, 2012
Pay attention to the woman at the piano when you go to see the obscure Tom Jones and Harvey Schmidt musical "Roadside" at Off the Wall Theatre. She has worked at a coal mine, been a practicing attorney, rides a motorcycle, plays video games and bicycles 37 miles on most days. But Donna Kummer's defining identity is as Milwaukee's most peripatetic music director.
Moving a restaurant from Fond du Lac to New Berlin
Published May 14, 2012
It's not all that unusual for a restaurant to pick up and move. North Star American Bistro migrated to a new space across Oakland Avenue in Shorewood a year and a half ago. Two venerable Milwaukee eateries, the Boulevard Inn and Chip & Py's, made cross-town moves before eventually closing. But a 70-mile relocation is definitely out of the ordinary. That is what Chris and Jennifer Giaimo have done with their Bellafini's Trattoria.
Ian's Pizza to open Downtown restaurant
Published May 10, 2012
Ian's Pizza, the Madison-based pizzeria chain that specializes in selling its product by the slice, will open a second Milwaukee location Downtown next month.
Star actresses, fictional and real
Published May 10, 2012
In Tandem Theatre Company's entertaining production of "Veronica's Position" evokes the frothy wit of Noel Coward. A diva patterned after Elizabeth Taylor is at the center of the drawing room comedy. Meanwhile, Milwaukee-grown actress Sarah Sokolovic has garnered a major award nomination in New York. She is in some very heady company.
Nona's Cafe: Home cooking from mom and pop
Published May 7, 2012
Tom and Ida Spack operate the definitive Mom and Pop business. They own and are the sole employes of Nona's Cafe on South Milwaukee's main drag. Hugs are liberally dispensed to customers. First names are used on first meetings. And the kitchen produces homey comfort food from a bygone era.
Where did Taco Bell and the frozen-margarita machine come from?
Published May 4, 2012
Ever wonder about the roots of Taco Bell or how fajitas got their name or who invented the frozen-margarita machine? A new book, "Taco USA," has the answers.
Presidential killers and ominous online gamers onstage
Published May 3, 2012
Windfall Theatre has shown an affinity for Stephen Sondheim musicals during its 19 seasons, and it opens another, "Assassins," in the Village Church tomorrow night. The small company is getting the jump on the Milwaukee Rep, which mounts its production of the same musical in September. Youngblood Theatre Company has opened the satirical drama "Neighborhood 3: Requisition of Doom," in a Walker's Point basement.
Once upon a time, Milwaukeeans didn't eat Mexican food
Published May 2, 2012
Growing up in Milwaukee in the 1950s and '60s was a white bread experience, with the exception of Fridays, when we ate rye bread - with our fish fries. Mexican food was something people ate in Mexico.
La Estacion is on the right track in Waukesha
Published April 30, 2012
A food industry friend who is a Chicago native spent her childhood summers in Mexico, watching her aunts and uncles cook. A while back I asked her to name the Mexican restaurants she favors in the Milwaukee area. She mentioned only two, Cempazuchi on Brady Street and La Estacion in Waukesha. "They make a Mexican beef stew at La Estacion that tastes just like my mother's," my friend said.
