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 bar The Good Humor ice cream company say that confectioner Harry Burt invented the ice cream on a stick in 1920, and was granted a patent in 1923. Ice cream bar An ice cream bar is a frozen dessert on a stick or a candy bar that has ice cream in it. The coating is usually a thin layer of chocolate used to prevent the melting and dripping of ice cream. The ice cream bar is often confused with the popsicle, which does not contain any ice cream. Originally called "I-Scream-Bar", Ice cream bar, or, the Eskimo Pie chocolate bar was