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Published on Jan 13, 2014
Last fall, MIT researchers debuted two scientific cocktail toppers - a cocktail boat and floral pipette - that they developed in collaboration with celebrity chef José Andrés.
To find out how close these two garnishes are to a bar or restaurant near you, C&EN went inside Andrés's headquarters, ThinkFoodGroup. The garnishes both rely on a special property of liquids, surface tension, to work. The edible prototypes in this video are made with silicone molds fashioned with help from a 3D printer. The garnishes are not available to the public yet, but stay tuned.