"Molecular Mixology"

[xiphias]

"Molecular Mixology" is the practice of using laboratory techniques to change the texture and other physical characteristics of an alcoholic drink.

There are a bunch of neat new things going on in the world of bartending today. People look into the past to do re-creation drinks, rediscovering the flavors of pre-Prohibition cocktails, and the artistry and taste of using only fresh ingredients, and the skill of careful preparation. People are still doing some flair, using their juggling skills to entertain as they mix drinks.

People push ahead, attempting to find new flavors in cordials and drinks, interesting new tastes. And, people push forward in technology, trying to change the entire experience of a "drink".

What IS "molecular mixology?" Well, I can think of a few things that are similar in concept, just to give you a sense of what I mean by "changing the physical characteristics."

Think about Jell-O shots. That would be the most basic example in this family. But that's really TOO simple to qualify. If you, however, took something like a Jell-O shot, and made it look like sashimi, and served it in a bento box with dipping sauces . . . then you're getting into the realm.

Naturally, as I am attempting to learn all I can about bartending in all its forms, I've started playing with molecular mixology. After all, "lab techniques" include plenty of things you can do in your kitchen.

I'm just not very good with it, yet. Because I've just started. My first two experiments didn't turn out too well.

Which is why I've got a screwdriver (the drink, not the tool) in the kitchen the same consistency as a Superball.

This does convince me that I CAN do this stuff -- I just need to come up with ways of doing it that are more, well, edible.

Comments

[sinboy.livejournal.com]

OK, so here's a thought- mix some vanilla vodka and heavy cream. Chill, then add a thick layer of sugar on top, take a cooking torch, and see if you can't caramelize the top. You'll have an alcoholic crème brûlée if it works.

[xiphias.livejournal.com]

Well, I've actually been considering -- at Lis's suggestion -- ways to make an alcoholic cream custard, in order to make an alcoholic Boston Cream Pie.

[sinboy.livejournal.com]

Will you be my secret gay lover, and have my secret gay love child?

[micheinnz.livejournal.com]

That shouldn't be too hard. Sherry custard was a traditional dessert in New Zealand in the early 20th century, and, well, think trifle.

[cbpotts.livejournal.com]

You may wish to research historical cookbooks: especially from the colonial period. Alcoholic-laced custards were pretty standard fare. Often, they'll be called syllabubs.

Here is a recipe from Housekeeping in Old Virginia (1879)

Half a pound sugar, three pints lukewarm cream, one cupful wine. Dissolve the sugar in the wine, then pour it on the milk from a height and slowly, so as to cause the milk to froth

The syllabubs I've had at events had a thick and creamy texture, so obviously there's been some tinkering with the recipe along the way: perhaps gelatin, perhaps arrowroot or tapioca, strained after.

Anyway, also: wouldn't it be awesome if you could make alcoholic cotton candy?

[gilmoure.livejournal.com]

Hmm... bouncy drinks... aargle... drool...

[oneironaut.livejournal.com]

Which is why I've got a screwdriver (the drink, not the tool) in the kitchen the same consistency as a Superball.

I can't actually think of a single way in which this could be bad. Please feel free to mail it to me if you don't want it.

[xiphias.livejournal.com]

Have you ever attempted to eat a superball?

[oneironaut.livejournal.com]

Not eat, but I have chewed on them (and then ... halves of them, when that got frustrating).

[xiphias.livejournal.com]

I have, too.

The chewiness of superballs isn't the problem.

The problem is -- you know how when you finally bite through it, and it cracks, then they start to crumble, and they are all those little rough bits of grainy chewiness?

THAT'S what's happening with the screwdriver.

[oneironaut.livejournal.com]

Oh, damn.

You should still feel free to mail me the release version!

[desperance.livejournal.com]

Wow. Um, what did you do to it, to achieve this?

[xiphias.livejournal.com]

Edible agar actualy doesn't work quite like gelatine.

[janetmiles.livejournal.com]

Can I add this to my quote file, completely out of context?

[xiphias.livejournal.com]

Feel free.

[browngirl.livejournal.com]

I want to dredge up every bit of my half-remembered biochem classes and all the stuff I've read and watched recently on molecular gastronomy, and come babble at you while watching you do this. There are fifteen different ways this project of yours fascinates me, from science to art.