"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.

Category:

Howto & Style

Tags:

• Bacardi
• Mixology
• Cocktail
• Drink
• Alcohol
• Bar
• Rum

[AirSoftKilla187]

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

[NuckChorris89]

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

[tonymontana822]

Havana Club Rum owns this shit.Period.

[1otarik]

music?please

[MrCildo]

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.

[guitarbumx]

@noobkillr69 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

[bobbilldill]

It looks realy cool, I can see how this would bennifit the speed of preparing the drink to have a lot of these little nitrogen balls frozen a head of time and it looks ellegant for some very upper class people. Id like to try one, however I dont see the problem with the old way of muddling. unless you recreate every drink to make a muddler obsolete this is retarded in normal bars

[Cemix]

@NuckChorris89

the same with havanna 3 anos or 25 anos may be :)))

[Cemix]

the future...

[noobkillr69]

also, no fucking chemistry has taken place here, just like most examples of "molecular mixology". some guy stuck something in a blender and then froze it with liquid nitrogen. that's not chemistry, that's just playing with toys. on a molecular level, nothing has taken place. no chemical reaction has occurred.

[noobkillr69]

this type of "molecular mixology" is just bullshit. from the perspective of the consumer, this does not allow you to do anything that just making a mojito wouldn't achieve. this does not express the ingredients in a new way or in a way that they couldn't be using only traditional methods. making this drink only serves to benefit one person, the person making the drink.