My colleague, Josey Miller, Sr. Editor of Love and Weddings at iVillage, learned about a unique product she thought brides should know about. So I asked her to write a post on it:

Blue Hawaiian! Red Fizz! Purple Monster! Isn’t there a more subtle—and elegant—way to incorporate your color scheme into your cocktail menu?

There is now.

I recently attended a press event for Cointreau at Daniel, one of the top restaurants in New York City, where head bartender Xavier walked me and Maggie through the complicated process of creating Cointreau Caviar, also known as Cointreau Pearls. Between the magnetic stirrers and the beakers, the method—known as Spherification—looked like seventh-grade science class, but the project was much more sophisticated and fun. Not only was the final product—Cointreau Pearls infused with strawberry, dancing around a glass of Champagne—delicious; it was also absolutely beautiful.

Their more “traditional” version of Cointreau Pearls involve flecks of 24K gold (yes, really). But bartenders could also potentially use practically any fruit, or even food coloring, for an unforgettable thematic effect. Drinks with Cointreau Caviar are currently only being served at the highest-end restaurant bars and lounges in London, Paris and NYC. But expect to see them at weddings—most likely starting at those where money is no object! —in the years to come.

--Josey Miller iVillage Love and Weddings Senior Editor and Author of Sex on My Desk