Uploaded on Feb 25, 2008
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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