Bacardi has teamed up with molecular mixologist Eben Freeman to put an avant-garde twist on the Bacardi Superior Mojito.

His modern take on the classic drink developed by the pioneers of mixology in 1800s is a bold move, following in the footsteps of famed molecular gastronomists Ferran Adria and Heston Blumenthal, whose scientifically innovative culinary creations have been celebrated the world over.

Pureed mint leaves and limejuice are laced with gelatin and frozen in liquid nitrogen to form pearls. These are then added to diluted and sweetened Bacardi rum thickened with Xanthum, to create a unique drink in which the lime and mint pearls appear suspended in the liquid.

The special cocktail is only available a handful of exclusive bars in London, New York, Paris, Melbourne and Chicago.