Molecular Mixology |

Molecular Mixology

You’ve probably heard of molecular gastronomy, but are you familiar with molecular mixology? Many of the same techniques and tools that are used, such as infusion, spherification, and vacuum distillation, are used to produce innovative cocktails. It’s like a bartender got together with a scientist and created these “out of this world” concoctions. Distinctive flavors and smells such as leather, tobacco, cedar and perfume can be incorporated into drinks with these methods. Unique drinks will incorporate foam, gel, texture and cocktail caviar and some with mist and smoke wafting off.

Molecular mixology takes on other forms as well. Imagine slurping down a sphere of your favorite cocktail. Yes, all the flavors and ingredients in the drink recipe, but in a solid, gel-like form. The presentations are impressive with so many different molecular recipes. There even drinks with crackling "pop rocks" rimming the glasses.

The molecular movement began when French chemist, Hervé This, began applying his same scientific principles to cooking. Molecular gastronomy gained more popularity as chefs Heston Blumenthal and Ferran Adria began experimenting at their restaurants. Eventually, they tried using the same modern techniques to craft cocktails. Following this, pioneer mixologists Tony Conigliaro and Eben Freeman came on the scene and took these drinks to a whole new level.

If you're interested in trying your hand at becoming a molecular mixologist, Modernist Pantry has the innovative ingredients needed, Barfly Mixology by Mercer has the shakers and tools to create with and Fortessa has an extensive selection of glasses for serving your fun and trendy cocktails.


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