Molecular mixology

Molecular Mixology

Molecular mixology is a specialized area of bartending that involves the application of scientific techniques to create greater depths of flavor, new textures, and innovative presentations in cocktails. It is a sub-discipline of Molecular Gastronomy, which focuses on the science behind traditional cooking methods.

Overview

Molecular mixology uses techniques from molecular gastronomy to manipulate the states of matter to create interesting cocktails. This can involve changing the physical state of ingredients, infusing flavors, or using chemical reactions to create new flavors. The aim is to enhance the overall drinking experience by engaging more of the senses.

Techniques

Spherification

Spherification is a technique often used in molecular mixology. It involves creating a sphere of liquid surrounded by a thin gel shell. This technique can be used to create 'caviar' or larger spheres that burst in the mouth to release a concentrated flavor.

Foams and Airs

Foams and Airs are another common technique in molecular mixology. Foams are light, frothy substances that can be used to add texture and flavor to a cocktail. Airs are even lighter than foams and can be used to create a cloud of flavor that sits on top of a drink.

Emulsification

Emulsification is the process of combining two liquids that normally don't mix well, such as oil and water. In molecular mixology, this technique can be used to create a smooth, creamy texture in cocktails.

Equipment

Molecular mixology requires some specialized equipment, such as a Spherification Kit, a Cream Whipper for making foams, and a Sous Vide machine for precise temperature control.

Notable Molecular Mixologists

There are several notable bartenders who have made significant contributions to the field of molecular mixology, including Tony Conigliaro, Dave Arnold, and Eben Klemm.

See Also

• Molecular Gastronomy
• Mixology
• Cocktail

External Links

• Molecular Mixology Recipes
• Mixology Primer from Cooking Issues