Perhaps you are already a bartender or you may have some basic skills as a bartender and you want to take your skills to the next level? After all, who hasn’t seen that classic movie with Tom Cruise and his partner spinning and mixing and creating a fun environment in the movie “Cocktail”? For quite a few people this is what they think of when they hear bartender. Why should you take a specialised course for making cocktails? First, it makes you more marketable and you will have that edge over another bartender for those positons at the types of bars and restaurants that specialise in cocktails. These establishments are often recommended as you will more often than not make better tips when you know how to do more than pour a glass of beer or wine. Second, it opens up the number of places you can look for work, and last, when you know how to make cocktails it is a great opportunity to show off your skills and personality.
Cocktail courses can also be of one day and you can learn during fun events of a few hours. Here you can learn while you party! You are greeted with a complimentary drink while the expert mixologist conducting the class or hosting the event will give you a short history of the cocktail. Thereafter he will do a mixology demonstration for you. You then mix a few drinks yourself under his expert guidance and drink them of course. Along the way you can pick up valuable tips in bartending.All cocktail courses include the history of cocktail as an introduction. Let us today talk about the days gone by and how the various cocktails evolved. Most dictionaries state that the cocktail originated in America in the 19th century and that it is a mix of spirits, bitters and fruit juices. There are many stories about the origin of the word ‘cocktail.’ One of the theories is that it may be a compound word combining ‘cock’ which was the tap of the barrels of spirits and ‘tailing’ which was the last leftovers of the barrel and cocktail was the cheap drink served by the bartender with the dregs of the barrel.
Inspired by molecular gastronomy many mixologists are experimenting with their drinks using techniques of science to create amazing shapes and textures and offering their guests a unique experience. There are many institutes of molecular mixology in London They offer courses for any aspiring bartender: in molecular mixology the mixologist manipulates the state of matter of the cocktail to change it into surprisingly different shapes, flavours, textures and visuals. Leading specialist mixologists have created incredible cocktails using this technique; spheres that explode in the mouth, drinks with foams and bubbles, edible cocktails, multilayered cocktails, cocktails tasting of cigars or leather, paper cocktails, cocktail gums; the list is endless. If you wish to join the league, look for training at one of the courses that offer molecular mixology in London. Although the term ‘molecular mixology’ may intimidate you initially, remember ultimately it means changing the liquid state of a cocktail into a solid or gas. The new twist to old classics is adding shock value to one’s drinking experience. And innovative bartenders are constantly pushing the boundaries while experimenting. They are flash freezing their drinks with liquid nitrogen, infusing them with unusual flavours, topping them with flavoured foams, making caviars or presenting…
The techniques and equipments used in molecular gastronomy to create some amazing representation of food are being adopted by mixologists to create very interesting cocktails. Science is being used in bartending to create different textures, new flavours and fantastic presentations making some cocktail experience completely out of the ordinary. Some molecular mixology courses teach these techniques. There are myriads of varieties of molecular drinks. You will find cocktail spheres and caviars that explode in the mouth; edible cocktails, multi layered cocktails, cocktails with bubbles and foams, cocktails flavoured with the essence of cigar and leather, paper cocktail, cocktail gums and many more. The imagination and creativity of the molecular mixologists are endless. Although sophisticated equipment required for molecular mixology is very expensive, a lot can be achieved with more reasonably priced kits which include things from simple blowtorches to vacuum chambers, ISI Whips, cotton candy machines, liquid nitrogen, dehydrators, rotary evaporators etc. Famous chefs Heston Blumenthal and Ferran Adria are credited with being the pioneers of molecular mixology. They were the first to adapt their theories of molecular gastronomy and create molecular cocktails. But it was taken a step further by innovative mixologists like Tony Conigliaro.