CULINARY AND MOLECULAR COCKTAILS

Introduction 


Molecular mixology is the process of creating cocktails using the equipment and techniques of molecular gastronomy. It includes all the various methods which are being used in the modern kitchen. They include usage of gels, foams, powder, atomized sprays etc. The focus is on using fresh ingredients from the kitchen in the bar and enhancing the flavors’ of the drinks.

Traditional Background 


Traditional mixology stress on measured mixing of different alcoholic and non-alcoholic beverages to a harmonious whole. Traditionally, molecular mixology was layering of ingredients in the cocktails and adding few of the fresh herbs, fruit puree and fruit nectars to have a fresh taste.


Modern Concept – Modern molecular mixology is used on application of scientific analysis and techniques to cooking and mixing, mostly working with foams and gels to create unique drink texture and flavor

Many of the traditional kitchen ingredients like lemongrass, basil, ginger are moving out of the kitchen counter and onto the bar counter. Various equipments are used in this process of mixology. 



Different equipments used are: Blowtorches, Smoke guns, Thermo mix and pacojet are few of the new kitchen equipments which are being used.

There are various methods which include:Sperification isone of the techniques  applied to molecular  mixology ,it is the culinary process of shaping a liquid into spheres. They can be small like caviar or larger like an egg yolk.


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 and flavorful. 

Today, culinary cocktails are one the most trending ways of doing bartending . Bar tenders are making cocktails just like chefs make their food recipes.  There are various methods coming up in the field of bartending and a lot of innovation can be done in this particular topic.

There are cocktails which are inspired by the Thai style makeovers, few of examples are Passion fruit Caipiroska and the Siam Mary.

·         Different examples of culinary cocktails trending today are:

  • Gentleman’s Vice:- Small batch Bourbon Manhattan which was allowed sometime with wood cherry smoke.
  • Farolito: Spice infused tequilawarmed with agave nectar and lemon and hot water.
  • Five senses: Three different shots to stimulate your senses. Which includes Gin with pineapple and jasmine, Edible mojito, raspberry lemon drop with pop rocks on the rim of the glass.
  • Champagne Blossom: Champagne accompanied with rare blood orange flowers that dance and float in the glass.
  • Apple Thyme:  Citrus vodka shaken with pureed local granny smith apples and then spray painted with thyme syrup.

Conclusion – Culinary cocktails are not about the history of cocktail , but the future of them and a concept that has emerged as number one concept in 2009 with professional bartending and is trending.

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