EXTRACTING MAXIMUM FLAVOUR

While restaurants buy $5,000 Pacojets to make unbelievably smooth desserts, soups and sauces, the machine has found use in technique-forward cocktail bars, helping them to puree deep-frozen ingredients into ultra-fine textures. Juan Yi Jun, co-founder of Singapore bar No Sleep Club, uses one to almost liquefy fresh kyoho grapes for a cocktail with kombu-steeped cognac and vermouth. The grapes would usually yield little usable liquid when juiced.