The techniques of modern gastronomy make it possible to change the consistence of liquids. There are several different techniques, but the one we use the most is called Spherification. With this method we create cocktail pearls that have liquid core which is covered with a thin gel-like skin. The pearls’ liquid centre and the covering gel-like membrane is from the same cocktail, only their texture differs. The size of the cocktail pearls varies from little caviars to bigger, 20ml capsules.
Having eaten one, with a slight pressure of the mouth the cocktail pearl bursts like an explosion of flavour causing an unforgettable new drinking experience to the customer.
Among our cocktails you find standard flavours and original Pearlshots innovations as well.