whiskey tango foxtrot, y'all

Not that I anticipate ever being at a place that does this shit, but...

For the martini, they blend olive juice, vermouth and gin with xanthan gum and calcium chloride and drop it into a sodium alginate and water solution to form stable olive-shaped blobs... Mr. Fukushima said the dirty martini is based on Mr. Adrià's technique for "liquid melon ravioli."

Uh...yum?

Plus, as if it doesn't already take long enough to get a fucking drink at these stupid fancy places:

They have worked a number of molecular mixology touches into the high-volume drink menu at Café Atlántico, Mr. Andrés's pan-Latin restaurant. There is celery air on the bloody marys and sea salt air on the margaritas. (Air is, for the uninitiated, lighter than foam, and made with lecithin instead of gelatin.) In a playful, if not exactly molecular touch, they serve a "magic mojito": an unsweetened mojito decanted from a cocktail shaker into a glass filled with cotton candy that immediately dissipates into — and sweetens — the drink.

"Your drink will be up in a minute, sir. I have to go get more cotton candy from the back."
"Sorry, but you'll have to wait for your martini to coalesce into a gelatinous blob. It should just take a second."
"No, no. It's good, I promise. It's like liquid melon ravioli."