Although it’s a little early in the morning for this sort of thing, it’s worth a mention. One bizarre idea: mojitos in spray cans. One very intriguing idea: scotch cooled with liquid nitrogen. Cold as if it were on the rocks, but powerful as though it were straight up.
Spaniards who at El Bulli in Barcelona (which recently was rated the “best restaurant in the world” by European food snobs displacing The French Laundry in Napa Valley) don’t have a monopoly on good ideas for serving cocktails, either. While perhaps less inventive with the drinks, these Hungarians seem to have identified a successful business model.
(Link by reference to Jonathan Adler (nee Juan Non-Volokh) at Volokh.)
So, instead of suffering martinis with real olives, we can now enjoy a “stable, olive-shaped blob.” What hath God wrought!