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
Murphys Ice Cream Murphys Ice Cream Murphys Ice Cream is a food company based in Dingle, County Kerry, Ireland. It uses the milk of Kerry cattle and serves coffees as well as ice creams and desserts. Seán and Kieran Murphy started Murphys Ice Cream in Dingle in 2000 with the goal of making the best ice cream in the world. They make a range of usual and unusual flavours, including brown bread and sea salt. In 2003, Murphys Ice Cream expanded into a new production facility and began supplying local restaurants and shops. In 2005, Murphys Ice Cream opened a second shop on