For years mixology has been playing the second chair behind the culinary arts; however, in the past couple of years molecular mixology has been using scientific methods to make themselves a gastronomy equal. Molecular mixology has been quick to bring both bartenders and chefs together to bring amazing results. So what are some of the ways that they accomplishing this task.
- Spherification - This is a method that is used to create things like caviar, and carbonated mojito spheres. They most common method of doing this is by using CO2.
- Cocktail Gels - By using molds your modern day mixology can make your everyday drink, looking like any 3D shape that you can think of and it comes in a number of layers.
- Cocktail Marshmallows - Can you dream up a Irish Coffee with a Chocolate Cinnamon Rum infused marshmallow on top
- Frozen Cocktails - By using things such as CO2 in different ways and by using Nitro in drinks, chefs and bartenders are bringing the meaning of frozen drinks to a whole new meaning.
- Smoking Drinks - A chef or bartender can buy a device that can add smoke into a drink. You can know have your Bloody Mary, Manhattan or Washington Apple smoked.
Some of these drinks do not come cheap; however, they are worth a try. For a cost saving method of having these drinks you can go to websites such as thinkgeek.com and buy a kit that includes Soy Lecithin, Xanthan Gum, Calcium Lactate and a number of other things such as pipettes to make your own spherification drinks. Enjoy your drinks and drink safe.