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 What is Molecular Mixology?

Molecular Mixology is the term applied to the process of creating cocktails using the scientific equipment and techniques of molecular gastronomy. These methods enable the creation of greater intensities and varieties of flavor, flavor combinations and different ways of presenting drinks, for example using gels, powders, foams, atomized sprays etc., as well as affecting the appearance of the cocktail.



The techniques used by a mixologist are mostly bound to the new equipment which is provided by the molecular gastronomy. They are, for the most part, adaptations of new techniques for food preparation, for example: airs were originally created for food applications, but nowadays you can find aires on top of cocktails.



This new approach to mixology is becoming a huge draw at special events and corporate parties as guests experience something different and interesting as well as getting to interact with molecular mixologist Mike Yen in a “station” style concept. The limits are boundless with other applications to this style of cocktail as they can be put into gift bags, presented as a “cocktail appetizer” at dinners, welcome “pillow cocktails” at hotel group bookings, tray passed cocktails and more. These ideas are only restricted by your imagination and creativity.

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