Skip to comments.Nitrogen cocktail iced after woman is hospitalized in Miami
Posted on 05/16/2014 7:08:22 PM PDT by rickmichaels
MIAMI BEACH, Fla. A trendy South Beach restaurant has pulled liquid nitrogen cocktails off its menu after a woman was served a drink with too much of the sub-zero liquid and was rushed to the hospital with a burned esophagus.
Luxury "cryogenic cocktails" have become popular, with bartenders using small amounts of liquid nitrogen to create smoking drinks. The liquid can also instantly freeze everything from ice cream to fruit, which then easily shatters into glass-like shards.
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You’re risking your oral by drinking these things.
Mr. Mainway’s products ?
WTF? Doesn’t anyone study thermodynamics anymore?
Such an incident happened in the UK last year I remember. Dangerous.
Good grief. The stuff is 190 degrees below zero.
I wonder who she voted for.
So I guess no more sulfuric acid shooters either!
I’ve worked with the stuff. We used it to cool an EDX attachment on a SEM.
The Muriatic acid colonic is out now too?
Tryin’ too hard to be cool.
Beyond stupid. Comes from having several generations of uneducated & woefully ignorant people.
And look at the bars serving these things. The liabilities of selling this concoction are off the charts. Don’t these businesses listen to their lawyers?
When I was a kid I saw several liquid nitrogen presentations. Zowie!
That restaurant should probably just go ahead and declare bankruptcy.
LOL! Good one.
Do you honestly think bartenders study thermodynamics before pouring a shot?
I hear they’re going to switch to dry ice.
A liquid nitrogen cocktail is any mixed drink whose preparation involves the use of liquid nitrogen. Popularized as a novelty because of the smoky, bubbling "cauldron effect" it produces, liquid nitrogen is controversial as a cocktail ingredient because it boils at −196 °C (77 K; −321 °F) and its consumption is thus potentially lethal. However, it is not a regulated substance in most countries and there is little control of its use.
The culinary use of liquid nitrogen is mentioned in an 1890 recipe book titled Fancy Ices authored by Mrs. Agnes Marshall, but has been employed in more recent times by restaurants in the preparation of frozen desserts, such as ice cream, which can be created within moments at the table because of the speed at which it cools food. Similarly, liquid nitrogen has become popular in the preparation of cocktails because it can be used to quickly chill glasses or freeze ingredients. It is also added to drinks to create a smoky effect, which occurs as tiny droplets of the liquid nitrogen come into contact with the surrounding air, condensing the vapor that is naturally present.
Because of its low temperature liquid nitrogen can be extremely damaging to body tissue, causing frostbite and cryogenic burning on contact. If ingested it can lead to severe internal damage, destroying tissue in the mouth and digestive tract. Furthermore, as it evaporates liquid nitrogen releases a large volume of gas, which means it can burst the stomach if swallowed in a sufficiently large amount.
AMAZING what people will flush down their gullet.
She needed a thermite chaser for balance.