One of the big trends for cocktails this year is savory flavors — and a great way to get inspired for your drinks is to look to the world of food. Cocktailmanac is taking on this trend with its ...

Peanut chikki liqueur, a chamomile isomalt disc atop a negroni, and a bitter gourd-infused cocktail. This motley menu has been inspired by a rather unique muse — the planet. As the food and beverage ...

Chef Adrià uses gelatins and frozen air to create cutting-edge cuisines. Nov. 10, 2008— -- Recipe Courtesy Ferran Adrià Ingredients: Instructions: 1) Melt the Isomalt in a pan over medium heat ...