Molecular mixology is making its way down the chain

by Shayna Glick (Subscribe to Shayna Glick's posts)
Posted Jul 9th 2008 7:13PM
Filed under: Cocktails, On the Blogs

Up close view of a red cocktail garnished with an orange slice.

Have you heard of molecular mixology? I hadn't until recently, but apparently it's moving from the high end bars to your kitchen, according to Forbes.com.

According to the article "molecular mixology, the method takes scientific principles and tools and applies them to the construction of alcoholic beverages." Gelatin, flames, freezing and flavored simple syrups are all a very big part of molecular mixology. There are generally a lot of steps involved, so prep time is high, but apparently these beverages translate well to home preparation, except the most "wildly dangerous" of course.

I don't know about you, but if I'm making cocktails at home, they're going to have to be simple. Anything with a lot of prep time can stay at the bar, as far as I'm concerned. Would you put a lot of time into drinks at home?

Tags: cocktails, forbes, gelatin, molecular mixology, MolecularMixology

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Reader Comments (Page 1 of 1)

7-09-2008 @ 9:20PM

stephen said...

that reads like the reporter was in a bar realised he had a deadline and then though "Crap what am I going to write about"

7-10-2008 @ 8:53AM

badfrog101 said...

I have done things like this for a dinner party. Low alcohol ice cream sandwiches with vodka steeped strawberries, margaritas made into iceicles, sidecars made into granitza, mojito jello shots--things I can make the night before and serve with zero fuss. I won't try customised individual drinks like this while the party is ongoing, though, I want to have fun with the guests.

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