Make chocolate and mint pearls using spherification and Special Ingredients products.

A champagne cocktail with a light raspberry and rose foam, finished with Crackle Crystals for a popping effect.

The White Russian becomes an edible cocktail: coffee liqueur and vodka spheres that burst in the mouth to release their liquid filling.

A Bloody Mary made with tomato juice and vodka becomes a liquid-centred sphere. Serve it as an edible cocktail, amuse-bouche or small starter.

A Moscow Mule with fresh blueberries, topped with a ginger and mint air and Special Ingredients Crackle Crystals.

An intense gin and lime cocktail, lightly sweetened with a syrup that suspends small, liquid-centred cucumber pearls.

A variation on a Mojito with ginger beer, lime and fresh mint, finished with watermelon caviar made with Special Ingredients sodium alginate.

A variation on a gin Martini with orange and liquid-centred chocolate pearls, served in a glass rimmed with sugar, orange zest and Special Ingredients Crackle Crystals.

An intense cocktail of vodka, espresso and coffee liqueur, topped with a light, sweetened milk foam.

The classic rum, mint and lime cocktail meets a popping rim made with Special Ingredients lime flavouring oil and Crackle Crystals.

Make ice cubes with Special Ingredients Easy Glow: they glow under UV light and can finish cocktails and soft drinks.

Make liquid-centred gin and tonic spheres using reverse spherification.