Watch out Heston: Here comes molecular mixology

Watch out Heston: Here comes molecular mixology

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UPDATED:

23:55 GMT, 7 November 2012

Applying scientific techniques to food preparation has been huge news since chef Heston Blumenthal started churning out bacon-and-egg ice cream with test tubes.

Bartenders are following suit with science-inspired drinks, in a style of bartending known as molecular mixology.

Amit Sood, head of training at Shaker BarSchool, says: ‘These cocktails use cutting-edge kitchen science to change a drink’s texture, aroma and taste.

Cocktail revolution: when science and alcohol come together, the result is molecular mixology

Cocktail revolution: when science and alcohol come together, the result is molecular mixology

‘We use tools such as smoking guns, induction hobs, battery-powered milk whisks and cream siphons, along with gelling agents from seaweed.’

So, the next time you order a White Russian, you could face a cereal coated with coffee liquor and served with vodka milk.

Or how about an ice sphere with a fruity cocktail you smash to let the drink flow out, a pisco sour marshmallow with lime dust or a cosmopolitan topped with cranberry bubbles

Mixologist Tony Conigliaro serves a gelled Bloody Mary that looks like an oyster and is drunk in one gulp from a shell, at London’s Bar With No Name.

The Alchemist in Manchester does a passion fruit martini with meringue foam while London’s Purl has tiny mango and passionfruit balls in champagne.

Or do it yourself: The specialist online shop molecularmixology.co.uk sells a 44 beginners’ kit.