Following on from this thread which contained a menu from the Rainbow Room.
The cocktails menu lists Bellini (with ‘Juice of White Peaches and Italian Prosecco Wine’) and Sweet Annie/Maggie/Emy (with ‘Sparkling Peach Nectar and [various liquors&additives]’.
What do they do to make the nectar sparkle?
CO2, just like club soda. The beverage is chilled (gas dissolves in cold liquids better than warm) and exposed to CO2 under high pressure, forcing it into solution.
I had dinner at The Mini Bar in DC and one course included fizzy grapes. We asked how they did it and that’s exactly the explanation they gave us.
Fizzy grapes? As in the actual, whole fruit? Neat!
I want some.
mmmmm fizzy bacon
Wow. Kinda like pop rocks, only tasty.
Yes indeed. This restuarant, the kitchen of which operates in a way not completely unlike a lab, also offers things like “watermelon air,” “cotton candy foie gras,” and “deconstructed glass of white wine.”
Okay, I’ll bite (no pun intended), what’s deconstructed wine?
Grape juice followed by a shot of 200-proof 'shine?
Peeled, I would hope. Otherwise they would be just too common. 
Er, carbonic acid, surely?
You know how wine snobs always talk about the components they can taste in the wine? This is a plate with a bunch of that kind of stuff, you know, a hint of blackberry, chocolate, I forget what else.
Wet dog? Autumn leaves? 