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Gathered
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Long twisted spoon for stirring and layering cocktails
Yarai mixing glass — cocktail builds, infusions, fat washes
Avant-garde cocktails from Alinea's bar — molecular mixology
Complete cocktail smoking set — smoker, torch, chips, presentation
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Long twisted spoon for stirring and layering cocktails
Yarai mixing glass — cocktail builds, infusions, fat washes
Avant-garde cocktails from Alinea's bar — molecular mixology
Complete cocktail smoking set — smoker, torch, chips, presentation
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Combine rhubarb and strawberry liqueur over medium-high heat. Cook, covered, for 8-10 mins, until rhubarb is soft. Remove from heat and spread on a baking tray to cool. Freeze for 15 mins. Meanwhile, whip heavy cream and vanilla bean seeds to soft peaks. Distribute 1/2 of the meringue pieces between 6 serving glasses. Top with poached rhubarb and a dollop of whipped cream. Repeat layers. Serve immediately.