Liqurious: Molecular Mixology- 07.14.08
As with all our roundups, click the images to find out more! As you can see, this week these aren’t your usual drinks!
So for those of you asking “What is Molecular Mixology?” - Well, lets begin with Molecular Gastronomy, which Peter Barham says is “The application of scientific principles to the understanding and improvement of domestic and gastronomic food preparation.” and Harold McGee says is “The scientific study of deliciousness.”… Molecular Mixology = Art + Science +Drinks = unexpected multisensory experiences and experiments! Liquids take the forms of liquid filled spheres (as tiny as caviar, as large as tablespoons), cotton candy, gels, dusts, sorbets, foams, infusions and more. Your traditional martini can transform into a Martini Infused Cucumber or Martini Sorbet with Olive Caviar ~ as you can imagine, the forms and experiences drinks can take are now nearly endless!
This weekend on Liqurious i’ve been rounding up all that i can find, which ended up being articles, recipes, videos, etc ~ and the definite leader in the Molecular Mixology space (particularly online), Jamie Boudreau, , who blogs at Spirits & Cocktails, and is even moderating the seminar on the subject at this weeks’ Tales of the Cocktail.
Here’s a great video that Ami Kealoha and Seth Brau over at CoolHunting with the father of Molecular Gastronomy, HervĂ© This:
So this weekend, i may have gotten a wee bit obsessive on Molecular Mixology, and researched all i could on the subject ~ hunting for recipes, images, techniques ~ it is all a fascinating mix of science + art + drink, and the results are beautiful! The whole thing got triggered when i was chatting with a friend and her trouble finding a good molecular mixology place in SF (we hear Bourbon & Branch might do a few? do you have any suggestions? for SF/LA?)… and then we were surprised how little there was online as well.