Molecular Cocktail Classes Explained
By TATTON & THOMPSON
Molecular mixology might sound daunting but you can try your hand at getting scientific with some spirits in the heart of London with one of our specially tailored cocktail making classes.
When you hear the word molecular, you’d be forgiven for switching off, without a PHD in chemistry or a Neil Degrasse-Tyson level IQ that kind of scientific term is enough to send most people packing. But molecular mixology doesn’t mean taking pipettes full of gin and analysing them under a microscope, by combining innovative techniques with some unusual ingredients we can produce some exciting, delicious and visually striking cocktails. If you’d like to try your hand, we hold Molecular masterclasses at TT liquor the first Friday of each month.
Pioneered by chefs and bartenders over the 90s and 2000s, molecular mixology stems from molecular gastronomy. Molecular gastronomy is a term that refers to the scientific study and cooking of food and often involves experimental techniques and equipment. Perhaps Britain’s most famous molecular gastronome, Heston Blumenthal is known for his wacky sounding creations like snail porridge and bacon and egg ice cream but getting molecular doesn’t mean you have to get weird.
With the help of devices like smoke-guns, vacuum sealers and centrifuges, bartenders are able to experiment with new and unusual flavours not usually found in drinks like leather and tobacco. Through processes like fat-washing, we can make peanut-butter bourbon or even parmesan infused vodka. Ingredients and chemicals like citric acid, xanthan gum and lecithin help mixologists to change and manipulate the feel of a cocktail from emulsifying liquid, creating flavoured foams and even spherification—making little liquid filled bubbles to be suspended in your cocktail. (think boozy boba-tea.)
By applying the methods and equipment used in molecular gastronomy to the world of cocktails we’re able to create new textures, flavours and ways of making drinks. Sometimes this means making a classic cocktail in a fun new way or creating something entirely different using obscure sounding ingredients. The scope for molecular mixology is limited only by your imagination and your access to all the kit and chemicals available.
Sadly, we’re not all lucky enough to have our own home lab and dry-ice supplier so becoming a bonafide cocktail chemist might still seem a little unachievable. With our help though you can be well on your way to scientific Sazeracs and atomic Aviations. Our molecular masterclasses give you the opportunity to try your hand at infusing, carbonating, evaporating and aerating. We have all the equipment and know-how to help you produce your very own molecular menu.
We love introducing people to the wonderful world of cocktails and our molecular classes are available to beginners, experts, private parties and the general public. Giving you a chance to get hands on with some of the newest and strangest techniques in cocktail making, our masterclasses are designed to be fun, informative and thirst-quenching, so whether you’re keen to learn the secrets of molecular mixology or just want to try your hand at some fun ways to make drinks there’s something for everyone.BACK TO BLOG