Experimental Food Society Spectacular

Drinks: Drinks
Edible Jelly Glass

Edible garnishes, yes, but an edible cocktail glass? This was one of the wacky creations on the menu at last month’s Experimental Food Society banquet, sponsored by Pernod Ricard and Veuve Clicquot. Created by NYC-based design consultancy The Way We See The World, the Jelloware edible glass was made of nutmeg flavoured jelly (pictured), and housed Christian Ozzati of JuJu in west London’s cocktail creation: a gin, lemon, coriander and chilli sour. Together with the Robin Collective, Ozzati also created the Bizarrgharita, a drink that changed colour from blue to pink when raspberries, raspberry vodka and grenadine were added to a blend of tonic, lemon juice and red cabbage extract, triggering a change in pH and hence a change of colour. The cocktails were served as an accompaniment to dishes including a lifesize woman made of bread, duck tongues with edible gunshot and a landscape made from cheese, they were rounded off with a digestif comprising menus infused with the flavour of port & cigars and Coffee & cigarette (by Blanch and Shock).


The Bizarrgharita:

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Since its launch in March 2007, Imbibe magazine has established itself as the UK’s leading publication for on-trade drinks professionals. Imbibe’s editorial coverage takes in all the main drinks categories, from wine to water, spirits to soft drinks.

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