So my co-worker Josey already scooped me on this, and you can read her account of it here for more details, but basically, we both went to a press event that showcased a cool new product in the cocktail world -- Cointreau "caviar." They're little gel-like balls of Cointreau that can be added to cocktails, Champagne, or even just eaten solo with a spoon (I'm eager to see what kind of desserts chefs start dreaming up with this). Restaurant Daniel in NYC is currently serving "Strawberry and Pearls" -- a fresh strawberry margarita, served with some strawberry-infused Cointreau caviar, or pearls, on the side. It's playful and fun; eat a few of the pearls and take a sip of margarita, mix some in your drink, or just enjoy each on its own. Best of all, if you order the drink at the bar, you'll get to watch the bartender form the pearls right in front of you; he'll squeeze some of the liquid into a calcium-chloride bath using a giant eyedropper, where they'll instantly form into caviar-like spheres. I even got to try making some myself, which made me feel like I was back in high school science class (but way more fun).

Anyway, I'm sure this will turn into a big trend -- as will more molecular-gastronomy-turned-mixology techniques. Stay tuned!