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The London launch (28 April at the sky-high Altitude studio) followed previews to cocktail experts in New York and Paris. In London, bar experts joined Richard Lambert, Cointreau's global brand ambassador, to transform the familiar Cointreau liqueur from a liquid into a solid, in the form of iridescent pearls of Cointreau 'caviar'.

Using a simple laboratory-style technique, the magic is enhanced when you see that each tiny sphere of Cointreau 'caviar' features edible flakes of 24-carat gold inside. Unlike some other complex molecular initiatives, Cointreau's process is based on very simple techniques using natural ingredients.

Cointreau developed its caviar with renowned mixologist Fernando Castellon. Together, they applied molecular gastronomy techniques to turn Cointreau from a liquid into a solid. Cointreau 'caviar' is the result of 12 months experimentation.

Richard Lambert of Cointreau commented: "This is the first time that bartenders have been provided with the instruction and tools necessary to replicate the process in a bustling bar environment. Preparation is simple, compared to other new-wave cocktails we have seen. Cointreau caviar will delight and intrigue cocktail fans with its delicious new sensation."

Cointreau 'caviar' can be added to a range of Cointreau cocktails or bring a delicate flourish of flavour to champagne.