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Not so long ago, flairing - that impressive, oft unnecessary art of bottle spinning, juggling and occasionally dropping - was the controversy of the bar world. Show me a quality bartender today who claims to never embellish his performances and I'll show you a rare minority. |
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The current storm still brewing behind the bar is that of 'molecular mixology'. The former term is borrowed from the molecular gastronomy of French chemist Hervé This and lately Heston Blumenthal, whilst 'mixology' is but a pompous pseudonym for alcohol geekery. Combined, it is the land where chemistry and cocktails collide; where the scientific is applied to the blessed beverage. Cool vanilla foams float atop snifters of warm, berry-macerated rum;
clarified virgin mary ice cubes melt into a glass of vodka; bergamot-injected
limes and liquid nitrogen, gas compressors and precision-heated sous-vides.
The bar of the future is a curious place indeed. |
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With Leblon
popsicles at Mahiki,
Cointreau rumoured to be releasing their gold-flecked caviar, and Eben
Freeman visiting last week with his globular micro-Mojito
of lime and mint balls suspended in a shot of Bacardi, the molecular
mysticism is clearly veering towards the mainstream. That said, even
with our Tony
Conigliaro and Nick Strangeway in on the Dr. Jekyll-ing,
it'll still be a while before their alcoholic alchemy makes it into
ubiquity. So don't worry: your cosmo is safe. For now. |
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by
AC |
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