- I look so awesome.
We're back with Michelle Monaghan and Deon Cole, y'all.
(audience cheers and applauds)
We're like, yeah.
(laughs)
And as you can see, we are suited up
in some serious protective garb,
and that is because we're about to get sciency with,
you guessed it, cocktails.
I love my show.
(audience cheers and applauds)
We've got one of the most sought after mixologists
in the world with us today.
He's even designed cocktail menus for the Oscars,
the Emmys, and the Grammys.
Please welcome Rob Floyd, y'all.
(audience cheers and applauds)
What are we making?
What are we making today?
- Well, right now what we're going to do
is we're going to smash your concept
of what a traditional cocktail can be.
Now, I know you love science.
I know you love cocktails.
- Love both.
- [Rob] Love both, all right.
OK, we're going to take a way of working them together,
called molecular gastronomy.
In other words, we're going to take a cocktail
and make it so amazing
that you're going to eat it with a spoon.
- I'm in. - Wow.
- [Rob] Are you in? - What do we do first?
- We are going to take our magic wand right here.
- Yes, whisk.
- Whisk the wand, and what we have here
from molecular gastronomy is we have liquid nitrogen.
- Yes. - Wow.
- And in liquid nitrogen,
we're going to pour it into the cocktail
instead of shaking it.
- So I'm going to do a little countdown from three.
- Do we stir while pour?
- We stir, wow, you're good.
- I just want to get the details.
OK.
- All right, are we ready?
- [All] Yes.
- Are we ready?
In three, two, one.
Pouring in.
Woo.
- [Kelly] Oh my god, it's like a Guns N' Roses video!
- (laughs) I love you.
- Yes. - There we go.
And we get to stir here nice and easy.
- [Michelle] Wow.
- [Rob] Look at that for a wow effect.
- [Kelly] Well, you can't even see it yet.
Look at this.
- [Michelle] Wow, it's getting thicker.
- [Kelly] Oh my gosh!
- So we're going to take our ginger beer
and you're going to pour it in,
and I know you have a fun way of doing ginger beer,
opening something with the glove off.
- How do you, oh, you do the thing on the counter?
- I have a special ring here.
I think it actually came out of a desperation one night of--
- Throw this in here? - [Kelly] Oh, wow.
- A whole lot hell of-- - [Kelly] Oh my god!
- [Michelle] There we go.
(audience cheers and applauds)
- [Rob] Yeah.
- This is how we do it
when you're like at a bar.
Wait, ready to go.
Oh, wait. Yes!
- Cheers. - Cheers.
(audience applauds)
OK, so you do this.
- Shall we pour it right in?
- [Deon] Oh-ho.
- [Rob] Oh, that's beautiful. - [Kelly] The whole thing?
- [Rob] I'd say about, yeah, the whole thing.
- [Kelly] The whole thing. (laughs)
- All right, so this drink is being made at 321-degrees,
beautiful, below Fahrenheit, 196 Celsius,
or one Kelvin below.
And the reason why we do it there
is we want to have what's called a Leidenfrost effect
where the atmosphere is actually boiling above the cocktail.
It's like a slushie but it's going to be
really bright on your palate.
It's never seen water.
- Yes.
- So the flavor is spectacular.
- OK.
- And as we see here, we went from all those big clouds
and now just a creamy, almost sorbet cocktail.
- [Kelly] I like mine.
- Yeah, beautiful! - I got back in there.
I got back in there, yeah.
- You got back in there, I love it.
- OK, so we just pour?
- We are going to pour away.
We are not going to pour though.
We are going to take a spoon and with that spoon,
I'm stealing yours.
- Oh, I'm like get off my stuff.
(laughs)
- We are going to take it and put it into a copper mug.
- OK, Moscow mule style.
- [Rob] Let's see how we are doing.
- [Kelly] Are these garnishes--
- [Rob] Hold on, yes, they're from your garden!
- [Kelly] They're from my garden!
- [Rob] Yes, they are.
- [Kelly] OK, so we just kind of put them like.
- [Rob] Now we can put them in there.
The cool thing about this
and since we're finished with the nitrogen,
if you take the mint, and instead of muddling it,
if you spank it.
- All right.
- You spank that mint.
- Sir, this is daytime.
(chuckles)
This is daytime.
I'm just kidding. - [Rob] Just put it in there.
Yeah, you gotta spank the mint!
(audience laughs)
Yeah. (laughs)
- [Kelly] I can't.
OK, so wait, I want to taste it.
- And then we throw our flowers in there too.
- [Kelly] OK, I'm tasting mine.
- [Rob] You can taste it through the straw
or, as I promised--
- Oo, that's good. - [Rob] Through the spoon.
- It's like a snow cone.
Cheers everybody.
- Cheers. - Cheers!
- Oh my god, that is so good, wow!