"The Mojito Of The Future" From Bacardi & Eben Freeman

Molecular mixology is a new avant garde approach to drinks that mirrors the legendary techniques of molecular gastronomy. Through reinventing, deconstructing and reconstructing familiar drinks then layering and intensifying the flavours - bartenders are now offering their consumers a brand new drinking experience. Using alternatives to the more traditional mixers such a purees, foams, emulsions, powders and even ice-creams along with equipment commonly seen in labs, hospitals and DIY stores these techniques have created a unique new way to enjoy cocktails!

Through Bacardi a lot of research has gone into this new trend of couture cocktails and to celebrate 146 years of heritage, Bacardi worked with world renowned molecular mixologist Eben Freeman they have refined recipes and techniques to create the first Bacardi Mojito of the Future.

Molecular mixology is in its infancy still but there is no doubt that people's thirst for something new will ensure its audience grows. Design, music, good company and cultural cocktails are all part of the mix turning the drinks themselves into experiences.

Bars already offering these new stylised cocktails include;
- Tailors Bar, SoHo, New York -- Bacardi Mojito of the Future
- Mahiki, London -- Rio Popsicle
- Shochu Lounge, London -- Bloody Mary Prairie Oyster
- Plaza Athénée, Paris -- Martini ice lollies or Bubblegum piña coladas
- Der Raum Bar, Melbourne -- el Morrocan Blazer
- Nacional 2, Chicago -- Passion Fruit Screwdriver

And if you'd like to try it at home you can attempt the recipe below for a Bacardi Mojito of the Future;
The recipe for our Bacardi Superior Mojito is the same as the classic Bacardi Mojito developed in the 1800's by the mixology pioneers; Bacardi Superior is ideal as it was developed to mix with fresh mint, fresh lime juice, sugar and fizzy water. The only difference is the form of these ingredients, the processes used to make these forms and the addition of gelatin and Xanthan gum. The mint is pureed, strained and made into pearls by adding gelatin to the mint "water" and dropping the mixture into liquid nitrogen where it sets. The lime juice is sweetened and put through the same process to form pearls. The Bacardi rum is diluted with water, sweetened, thickened with a small amount of Xanthan gum and carbonated.

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[NuckChorris89]

No matter how you make a mojito or any other drink, if you use bacardi it will still taste like shit

[AirSoftKilla187]

seems a little much just to make a fucking drink. ill stick with the old ones

[Sir Jarlsberg]

What is the music?

[Gegit05]

Yep, that's exactly why they are a large, established distillery with 150 years of history: because they make products no one likes. Of course, there are better rums going, but there is absolutely nothing wrong with this stuff.

[Tony Yang]

guys have to remember what a spirit is.

[rudeboy4422]

The reason we are sitting here on our computers and not making a ton of dollars like Eben for doing events such as this, is because of close minded, negative thinking. Its an experimental twist on a classic, which most drinks are these days. As far as your preference in rum goes, its up to the individual. Dont hate, create.

[mygoatisdead]

I think this drink is really neat actually. Would I drink it? Hell yes, and every damn person making a negative comment on here would also. However, I'd quickly revert to the old school way of making drinks after a couple of times. I'm a classic drinks man all the way, no "pink panties" or shit like that.

But yeah, I'd love to give this drink a whirl, just because new things are interesting, just like I'd love to take a bite of a deep fried Mars Bar someday, but probably only a couple times

[tonymontana822]

Havana Club Rum owns this shit.Period.

[1otarik]

music?please

[Jakub Čillík]

where are the tims...when u said mojito....and carriebien dressed bartentender smiled to you and knew what to do at the moment.....nothing against this....but classic is classic...cheers.

[Eddie Kim]

well I think it's very subjective; this is kind of an interesting way to present the traditional flavors of an established drink, and I'd be curious to try it. but if you read between the lines, this is a shitload of marketing, and bacardi probably just egged eben on to make something ridiculous to serve at Tailor.

[attoman02150]

lmfao what if the customer says i just wanted a bud light lmfao