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!Posts with tag bartender
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!Virtual Bartender
Here's what might be the ultimate gadget for your home bar. The My Fountain can store and dispense 16 chilled liquids. Put in your mixers, liquors and other beverages and the machine can dole out both single liquids or drinks based on recipes. The machine can also be password protected for different users. The machine sells for $2,500 and is available for pre-order now although it won't be out until next year. Combine this with an Enomatic for your wine and you could open your own automated bar.
[via Gizmodo]
