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Veuve Clicquot Champagne & Chambord Liqueur Caviar. Recipe to Follow.

The Blue Curacao caviar was prepared using a standard sodium alginate/calcium chloride gelation protocol with a 50% Blue Curacao/Tonic Water mixture.

coming soon: recipes, video, reviews, parties

Source Data Compiled 04/09/08.

	Southern Wine & Spirits of America, Inc. Appoints Francesco Lafranconi as Director of Mixology PR Newswire (press release) – Sep 21 2006
	Mixology Canada Introduces Flavour Infused Tequila to the Canadian marketplace Canada NewsWire (press release) – Nov 14 2007
	Cointreau Brings Molecular Mixology to Life with Introduction of the Cointreau Caviar Centre Daily Times – Feb 21 2008
	Photo: Art of Mixology Reaches New Heights at 2008 Grand Marnier(R) and NAVAN(R) Summit in Vail – 100 of the Country’s Top Mixologists Define the Cocktail Trends-to-Watch Biloxi Sun Herald – Apr 16 2008
	Strategic Investment Mixology – The Holy Grail Cocktail NewsBlaze – May 28 2008
	Molecular Mixology Forbes – Jul 1 2008

Molecular Mixology

Dugg on Forbes.om

Want to modernize your Old Fashioned, or put a little style in your Sidecar? Try adding Jell-O. Or light it on fire.

Flame and gelatin are two important components of a bartending trend that’s migrating from upscale lounges to amateur kitchens. Known as molecular mixology, the method takes scientific principles and tools and applies them to the construction of alcoholic beverages. These cocktails often require their creator to freeze, gel or flambé ingredients, and with the exception of a few wildly dangerous drinks, most can be made at home.

How To: Do-It-Yourself Chemical Cocktails

Video: Bartender’s Science

Sure, it’s not rocket science, but some recipes can be a bit complicated. Mixologist Jamie Boudreau, manager of the Seattle bar Vessel, makes a number of cocktails using more than 10 ingredients–and even more steps.

His Kentucky Monk shot requires a bartender to concoct beer-flavored syrup; foam from gelatin, egg white and lemon juice; and dust from Amaro Nonino herb liquor, made by evaporating the liquor on a sterile metal surface, scraping off the remains, and grinding them in a mortar and pestle.

And those are just the garnishes.

Boudreau and his mad-scientist buddies recommend that novices start out with something simple. For instance, a B-52 shot: coffee liqueur, Baileys Irish Cream, and Grand Marnier, carefully poured on top of each other. It represents a basic form of the craft, according to Boudreau–the layering of spirits based on their specific gravity.

Want to get a little more complicated? You could try Boudreau’s recipe for a Rosewater Rickey, which features pitted, brandied cherries dusted with sugar, then sprayed with a mixture of Angostura bitters and Lemonhart 151 rum. Add a little fire, and the rum will ignite, caramelizing the sugar. Douse the flames with gin, rosewater and lime, and you’ve got a sweet diversion reminiscent of a soda-fountain classic.

Of course, playing with fire might not be everyone’s idea of fun. Eben Klemm, director of cocktail development at B.R. Guest Restaurants, which operates upscale chains including Blue Water Grill and Dos Caminos, says many of the most complicated cocktails are created for show, not taste, and therefore are not worth making at home. A former molecular biologist, Klemm suggests beginners start by using gelatin in drinks, since the unique mouth feel challenges palates.

“Gelatin delivers flavor in a very different way than liquid does,” says Klemm. Home mixologists can experiment by mixing unflavored gelatin with spirits and other flavors, and then chilling the liquid. Or they can pour gelatin mixtures into nitrogen-charged whipped cream canisters, available at cooking stores, to create tasty, airy foams.

One molecular technique best avoided is the use of liquid nitrogen. This super-cold substance is used by professionals to freeze ingredients and create boozy ice creams–but a leaky tank can cause explosions, and contact with the skin may cause severe burns.

“Instead of focusing on gee-whiz aspects, [home mixologists should] try playing around with flavors,” says Klemm. “However, there are more complicated home chefs than me.”

For the adventurous home mixologist, the possibilities are endless–just as long as the preparer takes necessary precautions, such as wearing safety goggles or gloves when mixing chemicals or using a torch. “Most of molecular mixology isn’t really chemistry, it’s cooking,” says Boudreau. “For the most part, it’s safe but complex.”

How To: Do-It-Yourself Chemical Cocktails

Source: Lauren Sherman, 07.01.08, 6:00 PM ET

http://www.forbes.com/lifestyle/2008/07/01/molecular-mixology-cocktails-forbeslife-drink08-cx_ls_0701science.html