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Colleen Graham

Understanding Molecular Mixology

By March 1, 2008

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Cocktails are advancing at a fast pace and there is a lot of experimentation going on behind the world's bars. Beyond the average shaken or stirred cocktail is a category of drink making techniques that is intriguing, novel and sometimes way over the top. This is Molecular Mixology, a way to create new drinks by manipulating their ingredients on the molecular level. You've likely heard of the foams, gels and liquid nitrogen some bars are using to fancy up the drinks. These can be great, but they can also go too far. A balance between the bizarre and the appropriate should be found in this practice to make a good experience for the drinker. And, whether or not you're a pro, some of these recipes are really fun to experiment with. Check out these videos...
  • Molecular Mixology with Jamie Boudreau - The first in a series of molecular mixology videos with host Robert Hess and mixologist Jamie Boudreau. This clip includes a great conversation between the two about Boudreau's philosophy on the specific science and finishes off with a recipe for a Rosewater Rickey.
  • 90 Years of Aviation served with Violette Caviar - This is a real molecular mixology recipe adapted by Jamie Boudreau for the everyday person who wants to experiment with this culinary art. No, there is no actual fish caviar involved, only small drops that resemble eggs.
  • The Edible Martini - In this video French Culinary Institute Chef, Dave Arnold, infuses a cucumber with a martini using the pressure of a vacuum machine. Imagine the culinary possibilities of combining your favorite cocktail inside fruits and vegetables.


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