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.

Let us talk about some childhood favourites that today are giving adults a kick thanks to molecular techniques.

• Popsicles: Everybody remembers sucking on delicious popsicles on hot summer days. Do you want to relive the same enjoyment as an adult now? Check out the martini popsicles, available in assorted flavours like watermelon, cherry and apple. The vodka sure gives a twist to childhood memories.

• Candy floss: Any fair meant candy floss in those days gone by. Today candy floss in molecular mixology is cotton candy in a glass slowly topped with your favourite spirit. And the sugar does not necessarily have to be pink or blue or strawberry or vanilla. It can have savoury flavours like rosemary or truffle.

• Toothpaste: Well toothpaste is used throughout one’s life but many a child even today wishes he could eat his minty toothpaste… right? Well wish fulfillment as an adult is the alcoholic toothpaste. Molecular mixologists have raised the bar again. Not only is the toothpaste made of sambuca, mint and blue curacao, it is also served in a tube and come with complimentary toothbrushes!

• Jam: So have you heard of strawberry jam spiked liberally with vodka and served with sourdough bread? Another creation by an innovative molecular mixologist!

• Drunken gummies: Adult fun in its truest sense. Chewable candy spiked with alcohol is another creation of the molecular mixologists. But those cute looking gummy bears can be deceptive; the sugar gives the alcohol an extra kick.

• Marshmallow: Another childhood favourite is given an adult twist when it is infused with gin fizz or Peruvian Pisco Sour cocktail. These marshmallows are light, fluffy and moist.

Innovation is the name of the game in molecular mixology.

Learn the basics at a course that offers molecular mixology in London and then let your imagination run wild.

Have fun doing it and you will win accolades all the way.