Thoughts on molecular mixology

The concept of molecular mixology is not as well known as molecular gastronomy — likely because of some combination of a non-equivalent marketing push (think what Top Chef did for molecular gastronomy), the public’s resistance to double-digit prices on cocktails and a bunch of bartenders who choose to make drinks without labeling the process.

Tales of the Cocktail 2009 explores a lecture on how influential molecular mixology is in relation to the history of cocktails. It’s an interesting breakdown of how the elements of a drink (aroma, texture) mesh with the environmental factors at a bar to create the taste experience.

Categories: Dining, Food & Drink