Friday, 21 January 2011

COCKTAIL: Molecular Mixology Session

So, Thursday night Dave McJ and myself set about making some interesting creations with his Molecular Mixology kit that Santa had brought him. For those of you unfamiliar, molecular mixology is the application of scientific analysis and techniques to mixology, similarly to the trend of molecular gastronomy being popularised by many high profile chefs around the world. At the basic level, this uses principals such as maceration, gelling, calcifying and foaming to create interesting drinks and edible tipples to shock and surprise. We are absolute beginners at this, so let's see how the pair of us got on:

Round 1:
Molecular Mango

We took one half of a mango and scooped out the insides -not an easy task by the way- to use as our container. Then, for our cocktail, we created a Guava Daiquiri using guava juice, lime, simple syrup and Appletons Special Jamaican Rum. We then added half of the cocktail to the hollowed fruit container and added the rest to a frothing agent and mixed it with an electric whisk, creating a thick foam. -no jokes gents- When added to the top of the drink, the result was a tangy cocktail which looks and tastes like the tropics.

Round 2:


So we were going to try a Pina Colada but the lack of pinapple juice really stopped us dead in our tracks. Luckily however we had a cunning plan for the coconut we had bought earlier that evening (involving a Sainsburys bag and a hammer) and the Frangelico that was hiding in Dave's bar at home. Dave set to work on the Frangelico and milk froth (and decimating the coconut outside-whilst I made a coconut milk gomme and added rum to it. The result adding both together was interesting and amazing. Our original plan was to, like the mango, serve inide the coconut, but that plan backfired as we...well...let's just say "alas poor coconut, I did know thee." Spotting a shot glass, I made the suggestion we serve it as a small tipple and the result was great. We added chocolate chips to the top to enhance the sweetness of the foam. Of everything, I think it was the best looking of the night.

Round 3: Dave vs Dave

Dave McJ's Molecular Margarita

So McJ's next creation was a spin on a classic, making a regular margarita with a sea salt foam on top. Was a great addition to the cocktail in my view, you really had to tip the glass to get the full effect, otherwise you got a big mouthful of salty foam in your mouth...and yes boys, who wants that eh? However, out of everything we made the other night I think it's the one that could most easily be implemented into a bar, because the foam was easier than the others to make and it lasts for hours.

DaveHowitzer's Molecular Mojito Shot

To quote Brian Griffin "Mojito...what? It's not a gay drink." No sir it is not, and it was the inspirition for my molecular creation. I created a basic daiquiri as the base of the shot and added it it a liquid gelling agent to thicken it, the idea behind this being to suspend a mint leaf in the drink to give it the appearence of a mini mojito. After applying it to the solution and letting it mix completely I added it to the shot glass and suspended the mint leaf in it, centring it with a little bit of difficulty. Next I turned to my mint, which I added in a foam, muddling a mint leaf into a solution of sugar and a splash of Peppermint Bols. I added this to foaming agent and blended to create a peppermint foam to add to the top. Garnishing with a small sprig of mint, I think it looked like a proper mini mojito. It was wierd, at first you got a shock from the peppermint foam, but then you got the rum and lime underneath. Holding it in your mouth, you got that classic mojito taste which really excited me. 3 different tastes from one drink!? Crazy man.

Round 4:

Dragon's Breath Shot

Finally we had a go at something truely mad. shaking a lot of Sake and the juice of a grapefruit and the peel we created a very tarte concoction we wanted to use in a shot. To counterbalance it, we thought, that would be too easy. We went HOT. Using some kind of crazy hot Tobasco sauce (not your regular un of the mill, something super duper hot) we made a chili foam and put it on top of the Sake mix, sprinkling paprika on top. the result, a super hot shot that is completely cooled by the sake once it hits your tongue but gives you a kick in the balls with the bitterness. It's not at all unpleasent though, it's actually something I can see being sold very very often on a Saturday night.

I think all the creations we made could sell in a bar today, and they are all friggin cool to boot. I can't wait for another session. What do you guys think of the molecular cocktails?

Love, Dave

-P.S. Thank's to Lauby and Brent for once again honouring CSNS with a place on the Weekly Top X on the House of Paincakes Network, all the creations from this session are dedicated to you boys. Cheers-
Cocktails created by David Howie and David McJannet


  1. I'll take two of the margaritas, please. :) The molecular mango looks like it would be a fun drink to try at least once for the presentation alone. Dragon's breath however seems a little intimidating to me. I'm very curious about the gelling agent used in the mojito. How thick of a consistency does it make the drink and will it separate out or settle if left untouched?

  2. Hey JJ, cheers for the positive comments haha! It all depends on the amount of the agent used with the cocktail, you can get something that's little more viscous than water with a little and something akin to the consistancy of honey if you use a lot. It's really just a case of what you're trying to accomplish. Once the agent combines with the liquid (cocktail or otherwise) it will stay like that for as long as needed, we kept some for a couple of days without any seperation so beyond that I don't know, but I shouldn't expect it will settle after it's combined.
    Hope that answers your question!


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