Cointreau, an essential ingredient in the original Margarita and Cosmopolitan, has unveiled Cointreau Caviar, derived from a scientific molecular mixology process.

In an invitation-only event held in the Skyroom of the New Museum, Manhattan's leading barmen joined Richard Lambert, Cointreau's global brand ambassador, as he prepared the caviar using a technique that transforms the Cointreau liqueur from a liquid into a set of solid "pearls."

The iridescent caviar, which features edible flakes of 24-karat gold, is served with a variety of upscale Cointreau cocktails, either on the side of a cocktail for eating or floating in suspension within the mixture. The result, says the company, "is a unique gustative and aesthetic experience."

Cointreau Caviar is the result of nearly 12 months of experimentation and was originally perfected in the Cointreaupolitan cocktail (Cointreau, cranberry juice and fresh lime juice). Cointreau developed the cocktail with renowned mixologist Fernando Castellon, applying molecular gastronomy techniques used in cutting-edge food preparation to the transformation of Cointreau liqueur from a liquid into a solid.

"This is the first time that bartenders have been provided with the instruction and tools necessary to replicate the spherification process in a bustling bar environment," says Lambert.

The launch of the Cointreau Caviar, and the offering of the highly-specialized tool kits used to create the "pearls," places Cointreau at the forefront of spirits innovation, transforming the complex world of mixology and science into a reality that sets a new benchmark in the cocktail world.

Launching simultaneously and exclusively in London, Paris and New York to international leading barmen and mixologists, the Cointreau Caviar will quickly find its way into the most luxurious and trendy bars of the world's major capitals and into the hearts of the boldest trend-setters this spring.