If you thought chemistry was limited to just science class, think again. Bartenders are becoming masters of molecular mixology as new ways to transcend liquid beverages through texture, density and viscosity become all the rage. Whether liquors are frothed, foamed, gelled or frozen they add something unique and special to the typical cocktail. Edible pearls made from vodka and cranberry juice make the Caviar Eben Freeman's Cape Codder created for New York's wd-50 just one of the many exciting concoctions. Delish!The Rise of Molecular Mixology
If you thought chemistry was limited to just science class, think again. Bartenders are becoming masters of molecular mixology as new ways to transcend liquid beverages through texture, density and viscosity become all the rage. Whether liquors are frothed, foamed, gelled or frozen they add something unique and special to the typical cocktail. Edible pearls made from vodka and cranberry juice make the Caviar Eben Freeman's Cape Codder created for New York's wd-50 just one of the many exciting concoctions. Delish!Related Headlines
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Reader Comments (Page 1 of 1)
4-22-2008 @ 8:39PM
opinionated-alchemist said...
Molecular Mixology is just the exception of bartending! It raised the last two years but it is already in descending - really trendy bartender are no more concentrating on this (except of Eben, who is very cool - but also different).
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