Cointreau has signed up a couple of France's best-known mixologists to bring a new gimmick to American drinking palates.
Fernando Castellon and Richard Lambert are working with Cointreau to bring what they call “caviar” — tapioca-like pearls containing a half-ounce of the liqueur — to your next drink.
They're working with a select group of New York City bartenders to learn how to use a batch of mad scientist tools to create and use this invention.
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By the way, if you're interested in other drinks using the French orange liqueur, go here.
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