I am in search for Hunan chilies to make my own pickling liquid that I saw in Scott Beattie's great book, Artisanal Cocktails. I am going to start to pickle little Bermuda pearl onions for my Gibsons that I know will add an amazing touch and taste fantastic. I am really into making garnishes from scratch and creating other beautiful things that will enchance the cocktail experience. Yesterday, I dehydrated strawberries to go on top of my Saint Germain foam for my Last Tango in Modena martini. I make a homemade peach puree from white peaches I find at the farmers market and I try to once a week hand stuff fresh olives with Point Reyes bleu cheese for my Dirty Sicilians. Tonight at the bar, I have fresh champagne grapes marinated in Grand Marnier that patrons can engulf with this special spoon. elBulli created this spoon that has a clip on the handle. I will clip a small bunch of mint on there so you can smell the mint but taste the tart and sweetness of the grapes, all at the same time!