Liquid nitrogen cocktail Liquid nitrogen cocktail A liquid nitrogen cocktail is any mixed drink whose preparation involves the use of liquid nitrogen. Popularized as a novelty because of the smoky, bubbling "cauldron effect" it produces, liquid nitrogen is controversial as a cocktail ingredient because it boils at and its consumption is thus potentially lethal. However, it is not a regulated substance in most countries and there is little control of its use. The culinary use of liquid nitrogen is mentioned in an 1890 recipe book titled "Fancy Ices" authored by Mrs. Agnes Marshall, but has been employed in more recent times by restaurants
Ice cream ice cream cones were served in the 19th century, and their popularity increased greatly during the St. Louis World's Fair in 1904. According to legend, at the World's Fair an ice cream seller had run out of the cardboard dishes used to put ice cream scoops in, so they could not sell any more produce. Next door to the ice cream booth was a Syrian waffle booth, unsuccessful due to intense heat; the waffle maker offered to make cones by rolling up his waffles and the new product sold well, and was widely copied by other vendors. The following is