In the last decade or so a new level of intricacy has been added to the art of cocktail making. Due to the limited range of flavors that can be created using the traditional cocktail ingredients a new process has been created so that cocktails can continue to surprise the taste buds. This new trend is known as molecule mixology, a process which employs scientific equipment and molecular gastronomy.
The roots of this new trend in cocktail making can be traced to similar developments in the culinary world as well as a new level of experimentation in cocktails in the last decade. In this period bars begun to stock more exotic ingredients for their cocktails such as fresh fruit, vegetables, herbs and spices in order to discover new cocktails with unique edges. In the culinary world the technique of molecular gastronomy grew in popularity. This is a discipline whereby a scientist or a chef studies the physical and chemical process which occur whilst cooking, looking for an answer to how ingredients infuse to create a flavor.
One of the uses of molecular gastronomy in the food world is combining food with similar chemical compositions. Many of these combinations are not obvious and could only be come by through utilizing molecular gastronomy. Some examples of combinations arrived at by this process are oysters and passion-fruit jelly; another combination which raises the eyebrows is spiced bread ice cream and crab syrup. These very strange dishes are ones that I cannot personally vouch for; yet they are said to compliment each other ideally. This same technique of studying food at a molecular level has since been adopted by cocktail mixologists in order to discover similar combinations which are both unusual and exotic, although currently at a more simpler level. Â
The inception of utilizing scientific knowledge to create cocktails can be traced a long time back to the layering of ingredients in cocktails. The Pousse Caf cocktail is perhaps the earliest example of this. A modern favorite is the B-52 which includes Kahlua, Baileys, and Grand Marnier layered in that order. This experimenting of the density and viscosity of fluids utilized fundamental aspects of chemistry which are inherent to molecule mixology.
Fire and gelatin are two of the most prominent tools used by molecule mixologists. An Example of cocktails come by through the use of molecule mixology is the Barrel Swish. This cocktail is made with 6oz Bourbon, 1/2oz cinnamon schnapps, 2 tsp. gelatin, 8oz cola, 2oz carmel syrup, and 2 drops of vanilla. The gelatin is infused into the drink by placing it under a low heat until it is dissolved then combined with the rest of the ingredients before being refrigerated for an hour.
Another example is a variation on an old classic by exchanging the sugar cube or simple syrup with foam syrup. The ingredients include 3oz Bourbon and 3 dashes of bitters. The foam syrup is made with 4 egg whites, 6oz water, 4oz maple syrup and 2 oz lemon juice, whipped before being placed into the refrigerator for an hour. It immediately sounds like someone has mixed up their cocktail recipe book with a culinary book; however the result is a thin and delicate layer of syrup foam which compliments the cocktail without overpowering it.
The only problem with this new trend which is revolutionizing the cocktail world is that it is something that amateur cocktail makers will most likely not have access to. Nor is it an efficient method of creating cocktails. Some view the process of molecule mixology as more of a show piece whilst making a cocktail rather than truly adding to their flavors. While it is a very interesting watching the process performed by an experienced bartender in a bar, yet doing it at home may not be such a great use of time when a normal cocktail be made in a minute. Nevertheless this relatively new development in the cocktail world has laid the groundwork for the creation and experimentation of cocktails at a whole new intricate level.
The roots of this new trend in cocktail making can be traced to similar developments in the culinary world as well as a new level of experimentation in cocktails in the last decade. In this period bars begun to stock more exotic ingredients for their cocktails such as fresh fruit, vegetables, herbs and spices in order to discover new cocktails with unique edges. In the culinary world the technique of molecular gastronomy grew in popularity. This is a discipline whereby a scientist or a chef studies the physical and chemical process which occur whilst cooking, looking for an answer to how ingredients infuse to create a flavor.
One of the uses of molecular gastronomy in the food world is combining food with similar chemical compositions. Many of these combinations are not obvious and could only be come by through utilizing molecular gastronomy. Some examples of combinations arrived at by this process are oysters and passion-fruit jelly; another combination which raises the eyebrows is spiced bread ice cream and crab syrup. These very strange dishes are ones that I cannot personally vouch for; yet they are said to compliment each other ideally. This same technique of studying food at a molecular level has since been adopted by cocktail mixologists in order to discover similar combinations which are both unusual and exotic, although currently at a more simpler level. Â
The inception of utilizing scientific knowledge to create cocktails can be traced a long time back to the layering of ingredients in cocktails. The Pousse Caf cocktail is perhaps the earliest example of this. A modern favorite is the B-52 which includes Kahlua, Baileys, and Grand Marnier layered in that order. This experimenting of the density and viscosity of fluids utilized fundamental aspects of chemistry which are inherent to molecule mixology.
Fire and gelatin are two of the most prominent tools used by molecule mixologists. An Example of cocktails come by through the use of molecule mixology is the Barrel Swish. This cocktail is made with 6oz Bourbon, 1/2oz cinnamon schnapps, 2 tsp. gelatin, 8oz cola, 2oz carmel syrup, and 2 drops of vanilla. The gelatin is infused into the drink by placing it under a low heat until it is dissolved then combined with the rest of the ingredients before being refrigerated for an hour.
Another example is a variation on an old classic by exchanging the sugar cube or simple syrup with foam syrup. The ingredients include 3oz Bourbon and 3 dashes of bitters. The foam syrup is made with 4 egg whites, 6oz water, 4oz maple syrup and 2 oz lemon juice, whipped before being placed into the refrigerator for an hour. It immediately sounds like someone has mixed up their cocktail recipe book with a culinary book; however the result is a thin and delicate layer of syrup foam which compliments the cocktail without overpowering it.
The only problem with this new trend which is revolutionizing the cocktail world is that it is something that amateur cocktail makers will most likely not have access to. Nor is it an efficient method of creating cocktails. Some view the process of molecule mixology as more of a show piece whilst making a cocktail rather than truly adding to their flavors. While it is a very interesting watching the process performed by an experienced bartender in a bar, yet doing it at home may not be such a great use of time when a normal cocktail be made in a minute. Nevertheless this relatively new development in the cocktail world has laid the groundwork for the creation and experimentation of cocktails at a whole new intricate level.
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