Molecular Mixology Goes Mainstream With Pierre Hotel's New Drinks

The Cassis Caviar Kir Royale

Drinkers may be used to seeing cocktail foams and alcoholic caviar at bars Downtown, but we think molecular mixology has officially gone mainstream now that the Two E Bar in the Pierre Hotel has announced a new slew of drinks. Sachin Hasan, the creator of the new menu, has used new ingredients like liqueur ravioli made with Crème de Cassis and the aforementioned caviar made with Grand Marnier. These techniques give "a totally different dimension to a cocktail, say Hasan. "It adds a showmanship behind the bar."

The drinks are $16, and there are four available in the lounge - think a Burnt Foam with Pisco, lime juice and St. Germain foam. While it's not quite the wide selection available at geeked out bars like Booker and Dax, the list will give Midtowners (and out-of-town visitors) the chance to try some new concoctions. Maybe the trend will even expand. "It is a very labor intensive and time consuming process so it takes time and dedication, says Hasan. "This sets it apart from being just a fad."