Articles Tagged: molecular mixology

Metate Margarita

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In honor of National Margarita Day, test your skills by mixing up a Metate Margarita, created by molecular mixologist Don Lee.   Made with metate-infused Tequila Don Julio Blanco, fresh lime juice and agave syrup, this isn’t the simplest

Lee explains the background of his creation, “The recipe is inspired by the metate, which is a stone used to grind grains and spices in Mexico. It is used to make everything from tortillas to mole. The … Read more

Ron Swanson Visits a Molecular Mixology Bar

Stick with it, totally worth it.

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Berry Scary Sour

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This tasty Halloween cocktail may look a little complicated to make, thanks to the foam top. However, it’s not much of a challenge and the extra texture looks great for Halloween. Spooky!

This recipe was developed for Belvedere IX, which is flavored with a variety of herbs and fruit. You could experiment with this same recipe using your favorite infusion. (Perhaps something DIY from our book!)

Berry Scary Sour

Ingredients:
2 oz Belvedere IX
4 … Read more

Advanced Mixology: Margarita Sorbet

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If you’re feeling adventurous and looking for a challenge, this margarita sorbet made using liquid nitrogen could be your next undertaking! I had this at Tales of the Cocktail in July, and it has a wonderful melt-in-your-mouth texture and the familiar flavors of a margarita. I enjoyed the science-lab show as well.

Liquid nitrogen is dangerous! If you feel comfortable using it, please take all necessary precautions. Research its use thoroughly in addition to reviewing … Read more

How to Make Cocktail Foam

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If you want to get fancy, cocktail foam is a fun way to add another layer of flavor and texture to your cocktail. Jamie Boudreau shows you how to do it in this video, with a recipe for the Mexican Cloud topped with elderflower and lemon foam.

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Fancy Cointreau Cocktails

Recently Cointreau show cased some of the cocktails being created with the iconic triple sec. Here’s a few:

Renowned mixologist Xaviar Herit from DANIEL in New York created the “strawberry & pearls” cocktail, a traditional strawberry margarita with strawberry-infused Cointreau caviar served on the side.

STIX Restaurant and Lounge in Boston takes a traditional champagne cocktail to a new level with thePiper-Heidsieck Golden Cointreau Caviar which includes “pearls” of Cointreau featuring edible 24-karat gold flakes.… Read more

Tailor, New York City – Bar Review

On a recent trip to New York City, I visited Tailor, a restaurant and bar with some of the most amazing cocktails I have seen. The bartenders at Tailor practice the new trend of Molecular Mixology, creating cocktails made with ingredients like smoked Coke and orange foam.

I tried a drink called “Blood & Sand,” a concoction of scotch, cherry ale, vermouth and the aforementioned orange foam. My companions tried a drink called “Swedish Fish” … Read more

Vessel 75

Molecular mixology recipes are often just a new interpretation of a classic cocktail.This recipe for a Vessel 75 is a play on an old fashioned cocktail, using a maple syrup foam instead of a sugar cube or simple syrup. Since this recipe uses common ingredients and tools, it’s a great one to try at home for those curious about molecular mixology.

The maple syrup foam is light and thin, adding a subtle flavor and texture … Read more