Liquid nitrogen cocktail in the preparation of frozen desserts, such as ice cream, which can be created within moments at the table because of the speed at which it cools food. Similarly, liquid nitrogen has become popular in the preparation of cocktails because it can be used to quickly chill glasses or freeze ingredients. It is also added to drinks to create a smoky effect, which is created by the cold nitrogen vapour (liquid nitrogen boils at -195.8 Celsius at normal atmospheric pressure) condensing the moisture (i.e., water vapor) in the surrounding air above. Because of its low temperature liquid nitrogen can be
Ice cream float Ice cream float An ice cream float or ice cream soda (United States, United Kingdom, Canada, South Africa and East Asia), coke float (United Kingdom and Southeast Asia), or spider (Australia and New Zealand), is a chilled beverage that consists of ice cream in either a soft drink or in a mixture of flavored syrup and carbonated water. When root beer and ice cream are used together to make the beverage, it is typically referred to as a root beer float (United States and Canada). The ice cream float was invented by Robert McCay Green in Philadelphia, Pennsylvania, in 1874