You may remember French Culinary Institute head Dave Arnold from the time he used a vacuum machine to make an alcoholic pickle. Now Esquire gets a taste of his weird science: “Arnold decides to mix the habanero vodka with ice cubes made of clarified apple juice and garnish it with a cucumber infused with lime. Then he fills an insulated bucket with liquid nitrogen (temperature: --320 degrees), reminds his guests to lower their safety goggles, dips a glass in by its stem, and pulls it out so cold it's smoking.” [Esquire]