The main idea behind the Mist is to introduce an aroma into the drink. The aroma accounts for about 80-90 percent of the flavour and is the first thing defining the perception of the drink. Mist can be done by spraying on top […]
Molecular Mixology was a hot discussion topic on different forums, where bartenders, chefs, and anyone interested in the F&B industry asked what it was all about. Is it going to be the new way of making drinks, or is it just a fad
To understand molecular mixology better, we have to answer a few questions. 1. History of Molecular Gastronomy 2. What is Molecular Mixology? 3. Why do we have to learn and use these techniques? Are there any benefits for us as bartenders or business
Molecular Mixology or Innovative Bartending Techniques Read More »
What is it all about? The answer to whether the term Molecular Gastronomy can be used to describe the cooking processes used by chefs to create new or present old recipes in a new way will help to understand better if the Molecular
Molecular Mixology or Innovative Bartending techniques – Part two Read More »
The main question is: Are there any benefits to implementing Molecular Mixology drinks in the bar menu? Many people decide it is not worth the time and money to learn how it’s done and purchase the necessary equipment. Why must we know, learn
Molecular Mixology or Innovative Bartending Techniques – Part Three Read More »
How to… For anyone who has never tried to make the Molecular mixology types of drinks, it might seem a bit too intimidating initially, with a steep learning curve and not worth the time invested, which is entirely understandable. I can assure you
Molecular Mixology or Innovative Bartending Techniques – Part Four Read More »
Working with Air foams or Airs is similar to using regular foam in a drink. It introduces an additional aroma, creating the first all-important impression of the drink. For instance, some drinks where this technique can be used are Margaritas without a salted
Chrysanthemum cocktail was first published in 1930 in The Savoy Cocktail Book.
The recipe was first published in the 1871 book Gentleman’s Table Guide by E. Ricket and C. Thomas. It’s part of the category of “pick-me-up” drinks prescribed by barkeepers to cure hangovers. There are many variations, but the ones that have withstood the
It is named after the pseudo-scientific idea that grafting monkey testicle tissue into humans would increase longevity, the concept developed by the Russian doctor Serge Voronoff. It was created by Harry MacElhone, Harry’s New York Bar in Paris.
There is not much I can say about Bloody Mary, probably the best-selling drink on the planet and beyond 🙂 There are a few stories about who created the drink. I’m going with one from the 1920s: Ferdinand Petiot, a bartender at Harry’s
Gimlet was very popular with the British Navy. To prevent scurvy, a severe and sometimes deadly disease caused by Vitamin C deficiency, they were given preserved lime juice, but no self-respected sailor would’ve drunk straight lime juice. It sure tastes much better if
Stinger is an after-dinner cocktail, very popular from the beginning of the 20th century through the Prohibition until 1960-the 70s. Initially, Stinger was seen as the drink of upper society. During Prohibition, it became widely popular as the creme de Menthe was used
The predecessor of the Martini probably was the Martinez, which had more sweet vermouth than gin, according to a recipe from the 1887 Jerry Thomas book Bartender’s Guide, How to Mix All Kinds of Plain and Fancy Drinks. A year later, in 1888,
Rob Roy is a variation of Manhattan; instead of bourbon or rye, use scotch whisky. I came across two stories about this drink. The first one is that it was served first in 1894 at the Waldorf Astoria Hotel in New York, and
There are few stories about how Manhattan was created. The first time it was served at the Manhattan club was when Jenny Churchill had a party for the newly elected governor of New York, Samuel Tilden. The problem with this story is that
The drink’s name comes from John Collins, a head waiter at the Limmer’s Hotel in London, who created it. Initially, it was served as Gin Punch, but it became so popular that the clientele named it after him. By 1870, the base liquor
