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.

Published in Bartending courses

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 them as gum or paper.

Published in Bartending courses

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