DailyDirt: I'd Like My Drink Sonicated, Not Stirred...
from the urls-we-dig-up dept
Chemists routinely use equipment like rotary evaporators, centrifuges, and ultrasonicators to extract, separate, and mix various chemicals in the lab. But, the same equipment can also be used to prepare unique and tasty drinks. Why settle for ordinary? Classic beverages are getting a makeover thanks to the creative use of modern technology. Here are a few examples.- Manhattan bar Booker & Dax uses molecular gastronomy techniques to give cocktails the "mad scientist" treatment. The bartenders are known to light drinks on fire with a 1,500-degree Fahrenheit red hot poker, extract essences from herbs with a rotary evaporator, clarify fruit juices with a centrifuge, and age wine or whiskey with ultrasonic waves. [url]
- In 2009, Coca-Cola introduced the Freestyle soda fountain, which features a touchscreen interface and more than 100 different flavor options that can be mixed however the user wants. The machines use "PurePour" technology -- originally designed for measuring exact amounts of dialysis and cancer drugs -- and they send data about beverage consumption, peak times, and popular locations to Coca-Cola's Atlanta headquarters, which can order the machines to stop serving drinks immediately in case a flavor is discontinued or recalled. [url]
- In 2011, Pepsi unveiled their Social Vending System, which features a touchscreen interface and allows users to gift a Pepsi drink to a friend, along with a recorded video message. The machine will send a text message to the friend with a special code that they can use to redeem their gift at the nearest Pepsi Social Vending System. [url]
- To discover more food-related links, check out what's floating around in StumbleUpon. [url]
Filed Under: beverages, chemistry equipment, drinks, food, molecular gastronomy, vending machines
Companies: coca-cola, pepsi
