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These 11 Molecular Mixed Drinks Are Incredible And Delicious, Thanks, Science

Most people have their go-to mixed drink that they love sipping after a long at work or over the weekend with friends. It's the drink you're comfortable with that you know you'll enjoy. But maybe it's time you get a little adventurous.

Take a step into the brave new world of molecular mixology. A different kind of mixed drink, far beyond your average rum 'n coke recipe, these cocktails are works of science and art. They introduce you to new and exciting ways of experiencing flavors you know and love (along with brand new ones). These drinks are truly incredible - plus, they're as much fun to look at as they are to make and drink, so you know they'll be a hit at any party.

1.) Carbonated Mojito Spheres

Mojitos are sweet and delicious drinks, but these aren't what you're used to sipping - they're better. The spheres take 24 hours to make and include complex ingredients such as calcium lactate gluconate. Find out how to make them here.

2.) Inside-Out Bloody Mary

Do brunch justice with this unique take on a Bloody Mary. Make your Bloody Mary mix first and freeze it in ice cube trays. Pour vodka over the cubes and as the ice melts, the ingredients mix right before your eyes! See the in-depth details here.

3.) Cocktail in an Ice Sphere

While this is a very complicated drink to make, the experience of drinking it more than makes up for the process. After the sphere freezes, your cocktail of choice is then injected into it with a syringe. Finally, you can either let it melt or crack it open with a special hammer.

What Is Molecular Mixology?

Molecular Mixology is a special practice of mixing drinks using the analysis and techniques found in science to understand and experiment with cocktail ingredients on the molecular level. Inspired by the practice of molecular gastronomy (which works in similar ways with food dishes) this practice has become a popular study of many mixologists. The purpose is to manipulate states of matter to create new flavors, feels, textures and visuals that enhance the drink and make the drinker's experience more interesting.

Popular techniques of molecular mixology include the use of foams, liquid nitrogen, gels, mists, heat, solidifying liquids, etc. There are many bartenders and establishments throughout the world that feature or specialize in molecular mixology, just as there are restaurants that specialize in molecular gastronomy. However, the practice is sometimes touted as novel, gimmicky and, with the absence of discretion, can be overwhelming for some drinkers.

To give you an idea of molecular mixology, the Small Screen Network has some interesting videos in which Robert Hess (aka Drink Boy) interviews well-known mixologist Jamie Boudreau about some of the finer points of this science.

Molekular cocktail

Molecular Mixology Overview

The scientific equipment, techniques and know-how of molecular gastronomy, generally applied to food, have been quickly adopted by chefs and mixologists to create interesting cocktails. Molecular mixology brings science to the shaker to create new flavors, textures, surprising presentations and enhance the overall drinking experience. (get mixology recipes)

Bartenders and chefs leading the molecular mixology movement have created incredible cocktails and drinking experiences. Cocktail spheres that explode in the mouth, cocktail caviar, edible cocktails, multi-color layered cocktails, cocktails that resemble lava lamps, cocktails with foams and bubbles, cocktails infused with surprising

Mixologists who work at molecular gastronomy restaurants are fortunate to have easy access to the expensive equipment used by the chef. But a lot can be done with reasonably priced tools in almost any bar and at home if you have patience and a little extra time to dedicate to the cocktail preparation. Molecular mixology equipment ranges from simple blowtorches to vacuum chambers, ISI Whips, sous vide machines, cotton candy makers, liquid nitrogen, rotary evaporators and dehydrators. You can easily get started with our Molecular Mixology Kit.

Molecular cocktails were first created by molecular gastronomy chefs such as Ferran Adria and Heston Blumenthal but the trend was quickly adopted and taken to the next level by pioneer mixologists such as Tony Conigliaro, who has collaborated with Heston Blumenthal, Eben Klemm, Eben Freeman and Angel Chocano.

Cocktail Spheres - Spherification

The spherification technique created by molecular gastronomy Chef Ferran Adria is also used in molecular mixology. Basic spherification, for example, is used to create caviar of Cointreau that can be added to champagne, cosmopolitans, margaritas, sidecar and many other traditional cocktails to make them more interesting. Molecular gastronomy Chef Jose Andres serves at Minibar Carbonated Mojito Spheres made using Reverse Spherification and carbonated in an ISI Whip charged with CO2.

Cocktail Gels (or fancy Jell-O shots!)

Bar Nineteen 12 in Beverly Hills serves a flight of five jelly shots: a half-sphere blueberry martini with a fresh blueberry suspended in the center, a slice of jellified layers of Grand Marnier, Kahlúa and Baileys to create an edible B-52, a pear martini made with pear purée, a mojito shot in the shape of a diamond and a round bubble gum martini. The fancy jello shots are served on a glass box filled with ice and lighted from inside. They also serve other jellied cocktails like campari and orange juice, gin and tonic, champagne with candied orange peel, vanilla bean Prosecco, Manhattan and tequila sunrise.

At Craft restaurant in Los Angeles, pastry chef Catherine Schimenti serves jelly cubes of Prosecco, simple syrup and vanilla bean seeds.

Molecular mixologist Eben Freeman, of Tailor restaurant in New York City, is a pioneer in creating molecular cocktails. Freeman makes a trio of edible cocktails that is delicious! Cuba Libre Gelatin Square, Ramos Gin Fizz Marshmallow and White Russian Breakfast Cereal.

The Cuba Libre Gelatin Square is made by mixing rum and coke with gelatin. Once set, the gelatin is cut into cubes and served on a lime chip. The lime chip is made by freezing a whole lime, it is then cut with a meat slicer into very thin slices which are then dipped in syrup and dried in a dehydrator until crispy.

Learn more about making Cocktail Gels.

Hot Infusion Siphon

Molecular mixologists are using the incredible Hot Infusion Siphon to make hot cocktails at the table. Hot infused drinks are becoming a very creative alternative to experiment unique combinations of flavors and with this device your guests will be impressed with the most interesting infusion process they have ever seen.

Hot cocktails are perfect for cold winter nights. Check out our delicious Hot Infusion Siphon Cocktail – Lavender, Galangal, Jasmine. With a base of gin, this concoction is infused at the table with jasmine tea, lavender, galangal (ginger family), lemongrass and lemon peel. Watch the video below and see the Hot Infusion Siphon in action!

Cocktail Marshmallows

The Ramos Gin Fizz Marshmallow of Freeman's edible cocktails trio (photo below) is made with a traditional Ramos Gin Fizz recipe (gin, lemon juice, lime juice, egg white, sugar, cream, orange flower water, and soda water) plus some additional sugar and gelatin, then whipped and baked to make the marshmallows. The marshmallow squares are then tossed in juniper sugar (juniper berries ground in a spice grinder).

Infusing Solids and Dehydrating Cereal

The White Russian Breakfast Cereal of Freeman's edible cocktails trio (photo above) is made by tossing Rice Krispies in Kahlúa liquor, then dried in a dehydrator. This process is done twice to add more Kahlúa flavor to the cereal. The Kahlúa krispies are served in a bowl and chilled “vodka milk” is added. The vodka milk is a mixture of half and half with some sugar and, of course, vodka.

Other examples of molecular cocktails that fall in this category are sugar cubes infused with spirits and compressed fruits infused with alcohol such as watermelon with soju topped with sesame seeds and cantaloupe compressed with Champagne topped with Prosciutto.

Paper Cocktails

Molecular mixologist Freeman has also experimented with “paper cocktails” such as a thin, crispy sheet of quince sour made with whiskey, quince and lemon. Above is our Aperol Cocktail Paper and Gel.

Powdered Cocktails

Molecular mixologist Eben Freeman also serves powdered cocktails. He makes dehydrated rum and coke by mixing cola-flavored popping sugar with rum powder. I guess this has no alcohol content so maybe we should call it powdered virgin cocktail.

Whiskey, Wine and Cocktail Gums

Molecular gastronomy chef Heston Blumenthal serves his famous whiskey gums at his restaurant The Fat Duck. The whiskey gums have the shape of a bottle and are served on a photo frame with the map of Britain (photo above). Each whiskey gum is made from a different whiskey and it is placed on the map indicating the region where it was made. He also has a wine gums version.

Molecular mixologist Freeman has also jellied gin and tonic and has served it on lime chips and sprinkled with "tonic" powder. The “tonic” powder, which adds fizz to the edible cocktail, is a mixture of baking soda, citric acid and powdered sugar. Molecular gastronomy Chef Michael Han serves gin and tonic gums in his Singapore restaurant. The gum is served on a cold stone and the diners are told to place the gum on the tongue and let it melt in the mouth.

Cocktail Popsicles

Bar Nineteen 12 also converts cocktails into ice pops. Colorful martini Popsicles of various flavors including apple, watermelon and sour cherry or like these Limoncello and Raspberry Whiskey Sour Popsicles published in Chilled Magazine.

Frozen ‘Nitro’ Cocktails

Molecular gastronomy Chef José Andrés serves “nitro caipirinha” at Bar Centro in Los Angeles. The “nitro caipirinha” is made at the table by freezing a delicious caipirinha using liquid nitrogen. The end result is caipirinha slush with very high alcoholic content.

Flavor Changing Cocktails

Pioneered by chef Homaro Cantu, this technique is used by molecular mixologists to offer guests a flavor-tripping experience with cocktails using a curious little berry called a miracle berry or miracle fruit. The flavor tripping cocktails and dishes at his modernist restaurant iNG are incredible. A "gin and tonic on the rock" is served in an Erlenmeyer flask with lime juice ice on the outside as you can see in the picture below. Under the influence of a miracle berry, the cocktail changes into a Sloe Gin Screw. At iNG, a Hot Toddy morphs into an alcoholic Arnold Palmer and a Margarita into a Tequila Sunrise. Learn more about Flavor-Tripping here.

Fruits or Vegetables Filled with Cocktail Gel

Molecular gastronomy chefs have transformed classic cocktail into an edible cocktail by hollowing a fruit, filling it with a cocktail gel and garnishing it with bitters pudding, micro herbs or citrus zest. Mixologist Jamie Boudreau serves a cocktail in cored cherry tomatoes filled with a gel of gin, Tabasco, Worcestershire sauce and salt.

Suspending Solid Elements in Liquid

Another molecular mixology technique developed by Chef Ferran Adria is to suspend solid elements in liquid to create visually stunning cocktails and drinks. Xanthan Gum is used to thicken the liquid to maintain elements in suspension in a drink without sinking. One of his creations is White Sangria in Suspension with herbs, fruit and spherical caviar suspended in the sangria mix. See recipe of our version of Sangria in Suspension here.

Color-Changing Cocktails

Add a twist to your cocktails with butterfly pea flowers! These magical blue flowers, commonly used in Thailand, have a distinct bright blue color that can be used for food coloring. What is special about the intense blue extract from these flowers is that it changes to purple and pink with a citrus squeeze. See recipe of our Color Changing Gin & Tonic w/ Blue Ice

Serving Cocktails in Hollowed Fruits and Vegetables

Tony Conigliaro, co-founder of 69 Colebrooke Row in London, created the Don Julio Kaffir Margarita which is served in a frozen kaffir lime that has been cut on one end and hollowed to be used as a shot glass. The tequila is infused with kaffir lime leaves and zest using the low temperature infusion with sous vide method. The margarita shot is accompanied by another frozen kaffir lime filled with sea salt snow and oak-smoked rock salt pieces placed on a kaffir leaf coated with gelatin with kaffir essence. Lick the salt off the lime leaf, drink the margarita, followed by the salt snow.

Spirit Granité

Eddie Perez, the Foundry mixologist in Hollywood, created a cocktail served in a spoon with granité of pear vodka mixed with finely grated dehydrated maraschino cherries, topped with pearls of Champagne gelée and fresh Champagne grapes that have been peeled and marinated in Drambuie, sprinkled with lemon and lime zest.

Foams, Airs and Bubbles

Foams, airs and bubbles are a great way of adding a molecular touch to any cocktail. In the Cranberry Bubbles Cosmo, a classic cosmopolitan is topped with cranberry bubbles made using the “bubbles with air pump” technique. An elderflower foam, made with St. Germain liquor and chardonnay foamed in an ISI Whip, can add a nice touch to a glass of Champagne.

Cotton Candy

Cotton candy is another fun way to serve a cocktail in style. The glass is generously filled with cotton candy, the cocktail is served in a shaker and strained over the cotton candy making it disappear as it dissolves. Molecular gastronomy Chef Jose Andres serves a “Magic Mojito” with cotton candy at The Bazaar in Los Angeles. Some molecular mixologists are experimenting with cocktail flavored cotton candy.

Layered Cocktails

Layered cocktails do not create new textures or flavors but make a beautiful presentation. Layered cocktails were made before the term molecular mixology existed but this technique is still used today by molecular mixologists so I decided to include it.

To create layered cocktails, each ingredient is carefully poured into a glass or carafe starting with the densest liquid first and progressing to the least dense. The Cocktailmaster device can be used to make a 7 Layer Hurricane with multiple juices and types of rum. Get your Cocktailmaster from our store and create your next signature cocktail or dish.

Infusing Spirits with New Flavors

Infusing alcohols with other flavorful ingredients is a great technique to enhance flavors, create unique flavor profiles, build up the complexity of a drink and surprise your diners. You can infuse flavors into alcohol using flavorful ingredients like herbs, spices, seeds, fruits and others. There are a few infusion methods that are particularly good for molecular mixology because they are fast and can be done in cold or low temperature to maintain the alcohol content of the spirit: high pressure rapid infusion with the ISI Whip, vacuum chamber infusion and low temperature infusion Sous Vide. (read more about infusion techniques). Infuse spirits with cocoa nibs, coffee, nuts, fresh herbs or anything you want to experiment with.

Distilling Ingredients at Low Temperature

Lucky molecular mixologists who can afford purchasing a Rotary Evaporator, which costs over $6000, use this equipment to extract essential oils of a solid ingredient by boiling in a vacuum at low temperature without damaging the fresh aroma compounds. The essential oils can then be mixed with other ingredients to be used in a cocktail. This method has been used to extract soil and leather aromas for example.

Unusual Flavor Pairings

Molecular mixologists also rely on the scientific method of flavor pairing to find odd new combinations that taste ridiculously good and make you wonder why mankind didn’t discover them before. The scientific method of food pairing was most famously applied by Heston Blumenthal, chef of The Fat Duck, and is based on the principal that foods combine well with one another when they have similar molecular compounds in common. FoodPairing.com is a great website to find the molecular profiling of hundreds of ingredients to help you inspire and create the next revolutionary molecular mixology cocktail. These are a few innovative creations using this technique:

- Grey Goose l'Originale - oyster leaf – caviar: The pure taste of Grey Goose L'Original matches perfectly with oysters. Instead of using oysters for this cocktail they used oyster leaf, a special plant with a slightly salty taste. The resemblance with the taste of oyster is striking, therefore this plant is sometimes called the vegetarian oyster. The tiny leaves of the plant are decorated with caviar, red wine vinegar and shallot, a reference to the traditional preparation of oysters in France.

- Grey Goose le Citron - Camembert – litchi: It’s old news that cheeses can be matched to perfection with various fruits. The savory nature of the cheese is underscored when combined with the sweet, fresh taste of fruit. The aroma analysis showed that Grey Goose Le Citron can be perfectly combined with camembert, the world famous white cheese from Normandy, traditionally made from raw, unpasteurized milk. Add also lychee for a surprising, yet delicious treat.

- Rum, raisings and hazelnuts

- Rum Havana Club 7 Anos, Darjeeling tea, Lime, Grapefruit and Cardamom

Smoking and Aromatizing

Using a device like the Smoking Gun, the Super-Aladin smoker or the Volcano vaporizer, molecular mixologists can quickly add smoke and other aromas to cocktails without using heat. These devices have been used to create drinks such as Cigar-smoke Infused Manhattan, Smoked Beer, Applewood Smoked Bloody Mary, Smoked Bourbon and Bacon Vodka Bloody Mary.

Flavored Ice

Another technique used by molecular mixologists is to make ice cubes or spheres flavored with one of the ingredients of the cocktail. As the ice melts, it releases the aromas and flavors of that ingredient into the cocktail instead of diluting it. (Picture from Gourmet Pigs)

Eat-and-Drink Cocktails

There is a trend in molecular mixology to pair a food bite with a cocktail. Chef Cathal Armstrong and mixologist Todd Thrasher created an eat-and-drink cocktail for their PX Lounge bar consisting of sauternes, poached pear and Licor 43 (citrus and vanilla flavored Spanish liquor with 43 ingredients) topped with foie gras on a crispy wafer. The cocktail is called Pear of Desire and it is served in a beautiful small flute glass.

do you have any idea how paper cocktails are made? Aside from Freeman’s version, I have also heard Ryan Moore makes edible paper gin by applying heat to cellulose and gin. Do you know which method of applying heat is needed to create these paper cocktails? It would be very nice if you can do a writeup on this. Thankyou!

Probably using a dehydrator but I am not 100% sure. I will publish an article as soon as a I am able to experiment with it.

Thank you! I will give the dehydrator a shot. Cheers and looking forward to your post!

How to make coca cola foam! Just can’t get it right.

well whan I whas a kid. I just to put is-crem in may cola. than you gett sastainabal foam. not hi teck but….

kate wat ingridents and method are u using

Great post and excellent pictures… Just please stop calling the chefs “molecular gastronomy chefs.” Several of the mentioned chefs have been on record saying that they hate that term. They want to known as world class chefs (which they all are). “Molecular Gastronomy Chef” suggests that they are science-y and don’t care about the food itself.

Avant Garde or Modernist are more appropriate terms for what these outstanding chefs do. Modernist techniques are used to enhance the cuisine. The chefs do not base their cuisine around modernist techniques.

For example, when Chef Adria first created the spherifed olive, he created the technique as a way to enhance the experience of tasting an olive. At its core, the spherifed olive is derived from the traditional tapa of olives. Chef Adria the highest quality olives to produce the purée that’s turned into a sphere.

who cares they are what they are, they do what they do, molecular gastronomy combined with the skills they have as a chef, they are still chefs. Its like saying a french chef doesn’t like being called a french chef because it suggests they are all about France and do not care about the food itself? So why would i call them avant garde or modernist?, is it because they sound fancier?, when molecular gastronomy describes the main set of techniques they employ when cooking. i think Heston Blumenthal refers to it as “good old-fashioned cooking with a bit of science thrown in for good measure.”

hey how are you i am trying to make a drink i love those drinks at the sugar factory in vegas i just want to know how do i make my drink smoke like the ones there i think its like some powdered stuff right?

I think you are referring to cocktails made with liquid nitrogen, correct? This is very dangerous to make at home if you don’t have adequate training.

It’s not liquid nitrogen. It’s a powdered dry ice that they pour into the drink right before they add the juice. It will make your drink smoke for about 30 minutes. They also use it at the Rio Hotel to make their Witch Doctor drinks, in the VooDoo Lounge! Normally it should go under the original ice, but in Vegas, they put it on top right before the juice.

The parks and recreation episode said it best…. sometimes there are wrong ways to consume alcohol

Vodka served in a flash of light!

its better than that new thing the kids are doing and sticking vodka up there ass

I had a molecular chocolate martini. It had these little round clear things on top. It was at a resort, so I doubt if it were caviar. What might it have been?

It looks like some liquor caviar. Maybe Godiva White Chocolate caviar?

Thanks for your answer.

Could also have been some type of tapioca pearls

quantum chef is the best, I learn a lot of thing from this site and willing to learn more

Thank you! Glad you like it!

Subject: Re: New comment posted on Molecular Mixology – Gels, Paper, Caviar and more!

Dear Quantum chef,

Do you know any catering companies that do private events using these technique on the west coast?

Sent from my iPad

Do you have any suggestions on how to make alcoholic strawberry laces?

try to find out how to make agar agar spaghetti……from there you’ll need to add liquor and tweek the amount of agar the spaghetti will need. wish you luck

Would you know anywhere where I could buy some moulds so I could make some whiskey bottle shaped jells?

can anyone tell me how to get this items? i’m from Philippines. thanks :3

We ship to the Philippines so you can purchase from our online store.

Mario Hofferer

Cocktail World Champion Catering

The 30-year old Klagenfurt native Mario Hofferer has been IBA Cocktail World Champion 2011, triple Austrian national champion, Barman of the Year in 2012, as well as Leader of the Year in 2011. Since 1999, he has been one of the leading lights on the international bartender scene.

Mario Hofferer is an exceptionally creative perfectionist who uses high-quality materials and ingredients to create new and innovative drinks to enchant his guests. Every flip and shake of the hand behind the bar becomes an experience.

Turn your event into a special experience and spoil your guests with cocktails of a different kind.

How about a martini cocktail, served with an olive in a frothy Vermouth, a Jack-Daniels-sushi with Coca-Cola caviar.

Molekular Cocktail Catering

How about a martini cocktail, served with an olive in a frothy Vermouth, a Jack-Daniels-sushi with Coca-Cola caviar or a Caipirinha-Drop with a slice of lime on the rim? World Champion Mario Hofferer creates the perfect unprecedented taste explosions matched to your corporate event.

The old question “Shaken or stirred?” never comes up with the molecular cocktails. Instead, you can expect loose foams or exotic drops, half hot and half frozen, and fine spheres that melt on the tongue.

Nothing is as it seems at first glance!

Cocktails are structurally modified, composed differently than in the past and with surprising elements. Cocktails can be frothed into “Espumas”, coated with gel to look like caviar or balls that can be spooned up, that burst in your mouth and only then release their flavors and contents. Drinks take on a different viscosity, form layers in the glass and liquefy once again on stirring.

Let us know what you would like and we will draw you up a non-binding, custom-tailored offer.

Mario Hofferer Cocktail World Champion Catering is arguably the most successful and most prestigious bar catering company in Austria. With an international standing and taking on every challenge, the champion team is known for its reliability, creativity, flexibility and attention to detail.

We don’t create just any events; we create unforgettable Events!

IWCC - Internationaler Wörthersee Cocktail Cup 2012

molekulare Cocktails

Drinks die im Shaker, im Blender, oder im Rührglas zubereitet werden sind den meisten bekannt, doch was sind molekulare Cocktails?

Molekulare Cocktails sind Cocktails die strukturell verändert werdenn, z.B. in ihrer Konsistenz, Textur, oder Aromen. Es können verschiedene Elemente hinzugefügt werden und die Optik maßgeblich verändert werden.

Der Pionier der molekularen Küche war ein Franzose und zwar der Physiker Herv´e This, dieser beschäftige sich mit den chemischen und physikalischen Prozessen die bei der Zubereitung und beim Genuss von Speißen ablaufen.

Seit 1994 betreibt der Spanier Ferran Adria das berühmte Restaurant „El Bulli“, dass ehr einen Labor gleicht, es ist ein Mix aus Küche und Chemielabor, hier begann die molekulare Küche.

Es dauerte nicht lange und es entstanden die ersten molekularen Cocktails.

Was braucht man alles für molekulare Cocktails

Für die Zubereitung von molekularen Cocktails sind bestimmte Werkzeuge notwendig wie einen Droplöffel, oder Dropformen, außerdem sind eine Pipette, eine Waage und Abmesswerkzeuge wichtig. Ebenfalls hilfreich ist ein iSi Whip Siphon für Espumas, ein Mixstab und weitere Werkzeuge, doch für den Anfang sind zunächst die wichtigsten Werkzeuge genannt, alles andere findet man eigentlich in jeder Haushaltsküche.

Außerdem braucht man bestimmte Zutaten vor allem Texturgeber die meist aus Algen, Pflanzenteilen, oder Samen hergestellt werden, auch können Stoffe wie flüssiger Stickstoff zum Einsatz kommen. Als Texturgeber verwende ich ausschließlich die Produkte von Albert & Ferran Adrià, also direkt vom Urvater der molekularen Küche. Es gibt auch andere Produkte wie Biozoon usw. die sicher zum ausprobieren geeignet sind, aber mir gelingen molekulare Cocktails zuverlässig mit den Produkten von Albert & Ferran Adrià.

Wichtige Texturgeber & Additive für molekulare Cocktails

• Agar-Agar – wird aus Rotalgen gewonnen und als Geliermittel verwendet. Es wird als Ersatz von Gelantine für Vegetarier verwendet. Man kann somit feste Formen und feste Cocktails herstellen.
• Natrium-Alginat – wird aus Braunalgen gewonnen und als Gelier- & Bindemittel verwendet. Mit genügend Calcium bildet es feste Strukturen die wasserundurchlässig sind. Man kann Flüssigkeiten in festen Kapseln einschließen.
• Calcium-Lactat – dies ist das Calciumsalz das rein natürlich in jeder Milch vorkommt, es ist eine gute Calciumquelle für die Verwendung von Natrium-Alginat und ist unbedingt notwendig wenn man Flüssigkeiten in festen Kapseln einschließen will.
• wasserlösliche-Cellulose – die Cellulose wird aus Pflanzenfasern gewonnen und ist Bestandteil vieler Pflanzen. Man kann mit ihr Gele und feste Schäume herstellen.
• Xanthan – wird als Verdickungsmittel und Stabilisierungsmittel. Man kann damit feste Zutaten in flüssigen Cocktails schweben lassen. Ebenfalls kann man Flüssigkeiten übereinander schichten, ohne das sie sich vermischen.
• Riboflavin – dies ist ein B-Vitamin und man kann damit Cocktails zum leuchten bringen.

Nun folgen ein paar wichtige Basisrezepte die man mit allen möglichen Zutaten ausprobieren kann. Es sei noch gesagt, dass verschiedene Zutaten und auch gleiche Zutaten von anderen Herstellern anders auf die Texturgeber reagieren können. Also sollte man immer ein wenig ausprobieren und testen damit molekulare Cocktails auch bei dir an deiner Bar gelingen. Hier die Basisrezepte.

Basisrezepte für molekulare Cocktails

• Fake Kavier/ Liquid Drops: Zunächst wird eine Stammlauge angesetzt, dabei 1,6 g Citras in 100 ml Wasser auflösen und 2,2 g Algin dazu geben und mit einen Stabmixer mixen und 5 Stunden stehen lassen. Nun bereiten wir 2 Gefäße vor, dass eine füllen wir mit Wasser und in das andere Gefäß geben wir 6 g Calcic auf 1 l Wasser. Nun kann man alle mögliche Zutaten in Perlen verwandeln, dazu geben wir z.B. Sirup, oder Likör in die Stammlauge, kurz rühren und ziehen das ganze mit einer Spritze auf. Jetzt in die Calciclösung tropfen lassen und mit einen Sieb sofort in Wasser ausspülen, dass Ergebnis sind runde Perlen die mit flüssigen Likör, oder Sirup gefüllt sind und im Mund zerplatzen.
• Schäume/ Espumas: Für Espumas benötigen einen Sahnesiphon, CO2 Patronen, Agar und natürlich die Flüssigkeit die man als Schaum herstellen will z.B. ein ganzer Cocktail, oder andere flüssige Zutaten. Zunächst wird der Cocktail wie gewohnt aber ohne Eis zubereitet und in den Siphon gegeben (es können auch alle anderen flüssigen Zutaten so hergestellt werden). Auf 400 ml Flüssigkeit etwa 4 g Agar geben einen Eiswürfel dazu geben und den Siphon verschließen. Jetzt gut schütteln und mit zwei CO2 Patronen unter Druck setzen. Nun etwa 2 Stunden in den Kühlschrank stellen und vor Gebrauch gut schütteln und einfach aufspritzen z.B. auf einen Löffel, oder „on the top“ auf einen Cocktail.
• feste Cocktails: Für feste Cocktails werden alle flüssigen Zutaten die sonst in einen Cocktail kommen in einen Kochtopf gegeben. Auf 500 ml Flüssigkeit werden mit einen Stabmixer 5 g Agar vermengt. Das ganze kurz zur Sicherheit erwärmen und in Formen gießen die sie haben möchten. Nach etwa 2 Stunden im Kühlschrank kann man die festen Cocktail aus den Formen entnehmen.
• leuchtende Cocktails, Trockeneis, Stickstoff und Co: Es gibt natürlich sehr viele weitere Möglichkeiten molekulare Cocktails herzustellen, z.B. mit Trockeneis kann man Cocktails zum rauchen bringen, durch eine Zugabe von Riboflavin können Cocktails unter UV-Licht leuchten usw. dies soll nur als Einstieg dienen, damit sie eine Vorstellung von der Zubereitung von molekularen Cocktails bekommen.

Nun folgen ein paar interessante Videos wo man erkennen kann wie man molekulare Cocktails zubereitet, vieleicht kannst du dich inspirieren lassen und es fallen dir vieleicht selber ein paar Ideen ein. Viel Spaß.

Molekular cocktail

Hot Infusion Siphon

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Product Description

The Hot Infusion Siphon is perfect for making hot cocktails, broths, coffee and tea at the table. Molecular gastronomy Chef Nandu Jubany among other chefs use the hot infusion siphon to impress diners and create a new experience at their restaurants.

Hot infused drinks are becoming a very creative alternative to experiment unique combinations of flavors. Beyond coffee and tea, there are a wide variety of alternatives using liquor and fresh fruits to create hot cocktails. Using the coffee vacuum, molecular mixologists have created hot cocktails by adding herbs, tea, citrus peel, dried flowers and other aromatics tothe top glass container. The bottom container is filled with the desired alcohol mix with water and simple syrup. When the liquor in the bottom container boils up, it becomes infused with the flavors and aroma of the top container. It is heated at the table and served directly from the bottom container.

Our Hot Infusion Siphon is a versatile brewing machine, great for coffee, tea, broths or any brewed drinks or cocktails. Equally suitable for restaurants and homes, the hot infusion siphon is easy to use and easy to clean. Get recipes using the hot infusion siphon here.

Using the coffee siphon, the brewing process takes about 6 minutes in total. The water is completely heated after 4 minutes. At that point, it gets siphoned to the top chamber. It takes 2 additional minutes to brew. Once the siphon heater is removed, the drink comes down to the bottom carafe. It can be served directly from the bottom container.

• 12 oz ("3 cup") or 20 oz ("5 cup")
• Made of heat resistant borosilicate glass
• Includes a soot free denatured alcohol burner (for faster heating, you can get a butane burner here)
• You can get replacement filters here

Watch the Hot Infusion Siphon in action!

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Product Reviews

Versital and fun

Posted by Frank on 6th Jul 2016

Found that prepackaged dried ingredients intended for soups , etc. purchased at the local Asian market make great broths to be used with meats or fish to create new recipes .

Love it

Posted by Dean Cleaver on 7th Apr 2015

Have had this for a while now, but have primarily only made hot toddies in it as I'm a little unsure of what else to try. It's amazing though, and provides a nice theatrical experience when making drinks for friends.

Added Value

Posted by Ryan on 29th Jan 2015

I couldn't be happier with the siphon. I launched a new cocktail menu for the winter with three cocktails that all use the siphon to make. They have taken off because of showmanship and added value of people seeing their drink made and infused right in front of them. It's something you don't see anywhere in Michigan. I'll have to but more as the demand is growing and becoming hard to keep up with on busier nights.

Best cooking accessory I've ever bought

Posted by Unknown on 21st Jan 2015

How can you produce crystal clear broth? Buy a Siphon! Just love it.

buy this

Posted by imsorad on 25th Jun 2014

This is super rad! It infuses with style, and table side at that. My only complaint is that it is a bit small, but then agsin I'm not making tea or coffee with it.

Best Infusion Brewer Ever!!

Posted by Clayton Apple on 23rd Mar 2014

The Hot Infusion Siphon is one of the best tools I have ever experienced in the art of infusing. I use it for teas, infusing broths, making cocktails, and much more. I am a culinary student in North Carolina, and currently enrolled in a Garde Manger class. I will be presenting a demonstration when we go over the molecular aspect of the class I am super excited!

Infusion Siphon for Molecular Gastronomy

Posted by Marcus Meredith on 10th Jun 2013

I came to this product as a result of having seeing it used at The Aviary in Chicago to produce a hot Rooibos Cocktail. After finding the partial recipe, I realized I had to find the equipment and try it. I had a wonderful time with this infusion recipe and the instructions for the siphon were good. For those who love molecular gastronomy in cocktails, this is a must!

Molecular Gastronomy at Home

Now in grocery stores, this industrial powder beloved by molecular chefs is the key to quick sauces, flawless vinaigrettes and luscious desserts.

In this Article

• Jason Fox’s Tips on Molecular Gastronomy
• Video: Molecular Gastronomy

Xanthan gum is strangely versatile: It’s essential in molecular-gastronomy kitchens and in supermarket salad dressings, too. Home cooks have discovered that it’s also helpful as a gluten substitute, so now a growing number of grocery stores have begun selling it. Turns out there are myriad ways for home cooks to use xanthan: The whitish powder, a by-product of bacterial fermentation, can thicken sauces and dressings in an instant, at any temperature. “With xanthan, you can change the texture of a liquid without changing its flavor,” explains chef Jason Fox of Commonwealth in San Francisco. He blends a very small amount of it into simple, cold sauces, like a puree of fresh herbs and water. “Without xanthan, I couldn’t make the sauce; I’d have to make an herb oil that would taste more like oil than herbs.” Chef Jesse Schenker of Recette in New York City, meanwhile, relies on xanthan to blend oil, lemon juice and water into a vinaigrette that won’t separate. Turn the page for those and other xanthan recipes, including a clever fruit meringue and a simple syrup that adds a silky texture to any cocktail.

Jason Fox’s Molecular Gastronomy Tips

Lightening Up

“I like modern ingredients like xanthan gum because they help lighten food,” says chef Jason Fox. “You get great mouthfeel and flavor without using a lot of fat.”

Chemie - Molekularküche

Marie-Claire Marie

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Transcript of Chemie - Molekularküche

Molekulargastronomie, die auch Molekularküche genannt wird, befasst sich mit physikalisch-chemischen und biochemischen Abläufen bei der Zubereitung und beim Geschmack von Getränken & Speisen.

der Begriff "Molekularküche" wurde 1990 von Hervé This bekannt gemacht. 1992 fand das erste internationale Treffen in Sizilien statt.

Die Molekularküche nutzt Erkenntnisse aus der neuen Lebensmitteltechnologie, um Gerichte & Getränke mit neuen Eigenschaften zu erzeugen z.B. warme Gelees, Schäume & heißes Eis das beim Abkühlen im Mund schmilzt.

Genutzt werden in der molekular inspirierten Küche auch verschiedene Geräte, die aus dem Laborbedarf stammen. Hierzu zählt in erster Linie das temperaturkontrollierte Wasserbad & das Vakuumgaren

Ein berühmtes Gericht der Molekularküche ist der sphärische Melonenkaviar von Ferran Adrià. Heston Blumenthals hat Lachs mit Lackritzsauce erfunden.

Was für Stoffe werden benutzt?

•Agar-Agar ( E 406 )

•Natriumalginat ( E 401 )

• Calziumlactat ( E 327 )

•Agar-Agar: Gelatine-Art, Stoff kann

Bleichmittel aus der Herstellung enthalten

•Calziumlactat: Milchsäureart, kann zu Acidose kommen

• Xanthan: Wird von Bakterien aus Zuucker produziert & sollte nicht ins Essen gelangen solange man nicht auf die Substanzen achtet.

Molekular cocktail

All about the most famous restaurant in the world

Spherical Olives -- A Margarita should be served with an olive. But this is not your average olive. Once you put this one in your mouth the thin outer layer bursts and an intense olive liquid fills your mouth. Here, Adrià has really achieved to make an olive better then the mother nature.

Muelle de aceite de oliva virgen

Olive oil spring -- The olive oil spring was presented to us in a jewelry box, as if Adrià was metaphorically referring to virgin olive oil and salt as Spain's treasures. We were instructed to put the spring on our fingers and eat it in one go, feeling it disappearing in our mouths.

Mango discs -- As we received a selection of appetizers my eyes found it hard to focus on what was edible or not. Finally they spotted the two almost transparent yellow discs joined by a black paste. The waiter specified mango discs with olive paste.

Lazos de zanahoria, hierba luisa, jengibre y regaliz

Intertwined carrot chips with lemon verbena, ginger and liquorice.

Cherries in powdered yoghurt.

Melón cru con hierbas y almendra tierna

Melon with herbs and tender almonds -- So far the only cutlery we have been given were forceps with which we were to pick up this refreshing snack, resting on crushed ice.

Marshmallow de parmegiano

Nube de palomitas

Popcorn cloud -- This ball was about 10 cm in diameter and the waiter instructed us to eat in one go. "How?" was my silent question. Lifting it with my fingers and putting it in my mouth I felt it shrinking to nothing leaving only the taste of popcorn. Ummm!

Golden Egg -- As we placed the spoons into our mouths the crunchy outer shell cracked and the warm egg yolk mixed with the sweet caramel of the shell and the salt crystals.

Témpura de salicornia al azafrán con emulsión de ostra

Tempura of salicornia, a seaweed, and saffron with oyster cream.

Tortilla de gelatina de trufa

Gelatine tortilla with truffles -- One of the dishes that makes one recognize the importance of texture in a dish, as the components themselves are tasty and luxurious (truffles) this dish fails to make a positive impression due to the lack of substance to chew on. Thank God it came in a small portion.

Melon caviar -- Another joke. The savory caviar is turned into a sweet and juice imitation with a melon and passion fruit flavor. To fool the brain even more it is packaged into an El Bulli copy of Iranian caviar tin.

Papillote de pepinillo en flor con almendra tierna

A papillote of gherkins and flowers with tender almonds -- This sealed plastic bag was cut open by the waiters. Here forceps were, again, excellent instruments to reach for our tiniest gherkins, yummy flowers and juicy almonds.

The thaw 2005 -- A peanut ice-cream covered by snow was refreshing before going into to the main courses.

Mejillones de roca con "gargillou" de algas

Cliff mussels with "gargillou" of seaweed -- We were instructed to eat them one at a time, taking each time a different component. So if one were to eat the mussel first it should be followed by the seaweed. The dominating flavor I felt was that of the sea - iodine.

Crunchy de almendra tierna y trufa

Crunchy almonds tender truffles.

Snails and crabs.

Navajas con kikurague

Mussels with "kikurague" -- Navajas was a type of mussel served with a vegetable I have never seen in my life – kikurague, reminding of an asparagus by shape but extremely tender in texture served with a creamy souse. Excellent!

Falso tartufo de cerdo ibérico y aceituna verde

Fake "tartufo" of Iberian ham with olive oil.

Ventresca de caballa en escabeche de pollo

Mackerel in a marinated chicken.

Cigala con quinoa

Langoustine with quinoa -- An excellent more traditional dish.

Alitas de pollo tandori con germinado de sisho verde i emulsión de ostra

Tandoori chicken wings with juicy "sisho" spears in oyster sauce.

Honey mastic -- Almost bodyless honey-flavored foam.

Sushi - for dessert.

Red variations -- Berries that underwent a process of lyophilisation, freeze-drying, with an intense taste balanced out by the light foam.