Ok, so they weren't egg yolks, but Chris Lee's molecular take on the Pina Colada definitely felt more like a Prairie Oyster than a blended poolside drink. The renown Aureole chef (who apparently kicked some Top Chef ass on the new masters series) certainly has a deft hand with texture- taking a beach bar basic and turning into a molecular masterpiece. How does he keep all of that pineapple, coconut and Don Q flavor together? I'm still not sure, but I could definitely use another one of those shots.