Take your liquor with a side of liquid nitrogen

Fleur spices up their mixology with liquid nitrogen.
Photo: Beverly Poppe
Sarah Gianetto

The process is unique, and the texture is delightful. The price? Well, it’s a bit steep. Hubert Keller’s Fleur (inside Mandalay Bay) is taking frozen drinks to the next level with liquid nitrogen-frozen cocktails, available as margaritas or caipirinhas. The ingredients are wheeled to your table on a mixing cart, where your server adds the liquid nitrogen, dare we say, risking injury in order to freeze your cocktail with a vigorous hand-whisking. Even the alcohol is frozen while the liquid nitrogen bubbles and fogs over the metal mixing bowl—something freezers, slushy machines and even dry ice can’t achieve. The end product is a potent, sorbet-like “drink” that is scooped into your glass and served with a spoon. Despite the hefty $25 price, it’s tasty. But be warned: This writer burned her tongue on the first sampling, and the alcohol can separate quickly. A quick stir and a careful first sip are recommended.


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