The spherification technique created by molecular gastronomy Chef Ferran Adria is also used in molecular mixology. Basic spherification, for example, is used to create caviar of Cointreau that can be added to champagne, cosmopolitans, margaritas, sidecar and many other traditional cocktails to make them more interesting. Molecular gastronomy Chef Jose Andres serves at Minibar Carbonated Mojito Spheres made using Reverse Spherification and carbonated in an ISI Whip charged with CO2.
Bar Nineteen 12 in Beverly Hills serves a flight of five jelly shots: a half-sphere blueberry martini with a fresh blueberry suspended in the center, a slice of jellified layers of Grand Marnier, Kahlúa and Baileys to create an edible B-52, a pear martini made with pear purée, a mojito shot in the shape of a diamond and a round bubble gum martini. The fancy jello shots are served on a glass box filled with ice and lighted from inside. They also serve other jellied cocktails like campari and orange juice, gin and tonic, champagne with candied orange peel, vanilla bean Prosecco, Manhattan and tequila sunrise. At Craft restaurant in Los Angeles, pastry chef Catherine Schimenti serves jelly cubes of Prosecco, simple syrup and vanilla bean seeds. Molecular mixologist Eben Freeman, of Tailor restaurant in New York City, is a pioneer in creating molecular cocktails. Freeman makes a trio of edible cocktails that is delicious! Cuba Libre Gelatin Square, Ramos Gin Fizz Marshmallow and W
Bar Nineteen 12 also converts cocktails into ice pops. Colorful martini Popsicles of various flavors including apple, watermelon and sour cherry or like these Limoncello and Raspberry Whiskey Sour Popsicles published in Chilled Magazine.
Molecular gastronomy Chef José Andrés serves “nitro caipirinha” at Bar Centro in Los Angeles. The “nitro caipirinha” is made at the table by freezing a delicious caipirinha using liquid nitrogen. The end result is caipirinha slush with very high alcoholic content.
Pioneered by chef Homaro Cantu, this technique is used by molecular mixologists to offer guests a flavor-tripping experience with cocktails using a curious little berry called a miracle berry or miracle fruit. The flavor tripping cocktails and dishes at his modernist restaurant iNG are incredible. A "gin and tonic on the rock" is served in an Erlenmeyer flask with lime juice ice on the outside as you can see in the picture below. Under the influence of a miracle berry, the cocktail changes into a Sloe Gin Screw. At iNG, a Hot Toddy morphs into an alcoholic Arnold Palmer and a Margarita into a Tequila Sunrise. Learn more about Flavor-Tripping here. Add a twist to your cocktails with butterfly pea flowers! These magical blue flowers, commonly used in Thailand, have a distinct bright blue color that can be used for food coloring. What is special about the intense blue extract from these flowers is that it changes to purple and pink with a citrus squeeze. See recipe of our Color Changin
Molecular gastronomy chefs have transformed classic cocktail into an edible cocktail by hollowing a fruit, filling it with a cocktail gel and garnishing it with bitters pudding, micro herbs or citrus zest. Mixologist Jamie Boudreau serves a cocktail in cored cherry tomatoes filled with a gel of gin, Tabasco, Worcestershire sauce and salt.
Foams, airs and bubbles are a great way of adding a molecular touch to any cocktail. In the Cranberry Bubbles Cosmo, a classic cosmopolitan is topped with cranberry bubbles made using the “bubbles with air pump” technique. An elderflower foam, made with St. Germain liquor and chardonnay foamed in an ISI Whip, can add a nice touch to a glass of Champagne.
Cotton candy is another fun way to serve a cocktail in style. The glass is generously filled with cotton candy, the cocktail is served in a shaker and strained over the cotton candy making it disappear as it dissolves. Molecular gastronomy Chef Jose Andres serves a “Magic Mojito” with cotton candy at The Bazaar in Los Angeles. Some molecular mixologists are experimenting with cocktail flavored cotton candy.
Layered cocktails do not create new textures or flavors but make a beautiful presentation. Layered cocktails were made before the term molecular mixology existed but this technique is still used today by molecular mixologists so I decided to include it. To create layered cocktails, each ingredient is carefully poured into a glass or carafe starting with the densest liquid first and progressing to the least dense. The Cocktailmaster device can be used to make a 7 Layer Hurricane with multiple juices and types of rum. Get your Cocktailmaster from our store and create your next signature cocktail or dish.
Molecular mixology is the process of creating cocktails using the equipment and techniques of molecular gastronomy. Spherification and foam techniques in a single cocktail called Sparkling Watermelon These methods enable the creation of greater intensities and varieties of flavour, flavour combinations and different ways of presenting drinks, for example using gels, powders, foams, atomised sprays etc., as well as affecting the appearance of the cocktail