I am very into molecular mixology and molecular gastronomy right now. I don’t know why, since I don’t have regular gastronomy/mixology down, but whatever. Anyway, Marcia and I made these awesome champagne cocktail things with creme de casis “bubbles” last weekend. You can read more and try the recipe on Marcia’s blog.

Since there’s very little information on the web about these kinds of things, we had to semi-guess how to make them. I’m proud of myself because I’m pretty sure my doctored recipe is better than the original. Now I need to figure out how to make whatever this is.