Weird Science
James MacWilliams’ chameleon cocktail
Posted by: Jessica Voelker on Jun 08, 2009 at 11:00AM
6 Comments
This is photo of the Prosperina Margarita, invention of super-intense Canlis bartender James MacWilliams. Up front is the cocktail right after it was mixed, the one behind it was taken after five minutes, the one behind that after 10, the one behind that after 20.
A mixture of tequila, St Germain, simple syrup and lime juice, the cocktail comes topped with something MacWilliams calls “Persephone foam.” If you’re looking to make your own color-changing mixed drink, here’s some info from the mad scientist himself: "The primary component in this reaction is the Persephone foam. Phenolphthalein is an acid base indicator found in many fruit skins, in this case pomegranate and blueberry juice.
If the solution is alkali above 9.6 pH, it remains clear, while acidic or below 8 pH, it becomes pink. The green color in the foam is the color of the plant matter in the juices without coloration from phenolphthalein. The transformation occurs when the foam is mixed with the lime juice and St. Germain, both of which are acidic. Without revealing all my secrets, the trick is the addition of a common supplement found and most vitamin stores and some processing."
The prosperina costs $12 at Canlis. So what do you think: gimmick in a glass or scientific genius?
I’m curious — I have to admit. At the same time I’m not sure I’m hoping this is the next rage in cocktails. Give me an old fashioned gimlet or manhatten anytime…
I hear you Elburdo. I too love a gimlet now and again, but the more I look at it, the more I am enticed by this crazy drink.
Hypercolor shirts weren’t cool, and I think the same goes for drinks. Cool idea though, as long as restaurants don’t try this on food.
Hypercolor t-shirts weren’t cool? Uh-oh.
Can you imagine, like, sushi that changed color? That would be so gross/awesome.
YES! Japanese food is the first thing I thought of. I’m sure it’s already happened. I’ve had freakishly bright hot pink and yellow fish balls before, so there you go.
I say bring it on. Cocktails are more than just a mixture of flavors – they’re also about the experience. I like the creative thinking and food science that MacWilliams is showing off here, and I wonder how else we can challenge traditions and play with the experience of eating and drinking.