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
Cherry ice cream Cherry ice cream Cherry ice cream is a common ice cream flavor, prepared using typical ice cream ingredients and cherries. Various types of cherries and cherry cultivars are used. In the United States, where the flavor is especially popular, it has been mass-produced since at least 1917. Cherry ice cream is a common ice cream flavor in the United States consisting of typical ice cream ingredients and cherries. Whole or sliced or chopped cherries are used, and cherry juice or cherry juice concentrate is sometimes used as an ingredient. Cherry extract and cherry pit oil have also been used as