JONNY PÅLSSON
Communicator
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Ever wondered what molecular mixology is? Is it just another fashion word? A strange chemistry method used by whose guys dressed in fancy white coats? Nope, it’s another trend in the world of making drinks. Welcome to creativity!
Molecular Mixology is two words that very simple describe some unexpected combinations, but the drinks made with this method are not! These drinks should have a twist that attracts all five senses of man. Instead of mixing with the traditional ingredients and methods, this trend is suggesting chemistry and physical rules. The unexpected results in an invention and sensual cocktail experience.
My good friend Martin says; “With this new technique I have the opportunity to serve my customers something new and give them an unexpected experience.”
So what is the question you should ask yourself? Glad you asked, it’s the same as molecular gastronomy would look at. In other words, as an example, should you salt the meat before or after you cook it? Among bars the question would be; should I shake the Cointreau before adding the orange-foamed egg white or not?
Still confused? Don’t worry, it’s getting clearer now. The first example of molecular mixology would go back many, many years and would be the layering of drinks (density and viscosity), so the Pousse Café was probably the first example of this principal. Currently, it looks like molecular mixology is mostly working with physical properties of drink. This is done by making foams, gels and mists, looking at vapor concentrations and using an appropriate glass, determining cooling properties with ice and also applying heat to caramelize sugars.
Here’s a few example of what you can do with this new technique. This is an advanced method of making drinks at home, and is really not suitable there.
The Martini Molecular
Blend olive juice, Vermouth and Plymouth Gin with Xanthan gum and calcium chloride. Drop it into a sodium alginate and water solution to form stable olive-shaped blobs. It is served as a lone olive in an empty glass; it reverts to a liquid state when popped into the mouth. Pretty cool aye?
Carbonated Mojito
The Mojito is made with rum, lime and mint. Shaped into a sphere through the same process, then carbonated in a pressurized container filled with carbon dioxide to mimic the bubbly mouth-feel of a real Mojito.
These drinks pay homage to the Spanish chef Ferran Adrià's cocktail work at his experimental restaurant El Bulli, near Barcelona. Hi there Mixology, lets go Molecular.
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