TrEnDs
Molecular mixology:
the hot new trend about to hit London’s bar scene
Thanks to Mr Blumenthal, we've
all heard of molecular gastronomy
but now there's a liquid equivalent.
It involves applying scientific
techniques to drink-making, using
lab style equipment to layer and
intensify flavours and featuring
foams, powders and gels instead
of traditional mixers for a heightened
drinking experience. Started by hip
New York mixologist, Eben Freeman
the concept is already being used
in London at Shochu Lounge and
Mahiki so watch out for it coming
THE
soon to a bar near you.
MolEcular
MojiTo
THE suspEnsion basE
Bacardi Superior rum is diluted
with water then sweetened and
imperceptibly thickened with a minute
amount of Xanthan gum before being
carbonated to form a gelatinous
suspension base.
MinT balls
Fresh mint is blanched, puréed
and strained then made into balls
by adding gelatin to the mint 'juice'
and dropping the resulting mixture
into liquid nitrogen.
liME pEarls
Juice is extracted from limes then
sweetened and blended with gelatin
to form pea size pearls, frozen with
nitrogen and suspended in the base.
The pearls are crushed on contact
with the palate, releasing a burst
of intense, zesty flavour.
12 | add lib
the hip list issue 6.indd 2 7/3/08 17:17:11
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