Molecular Mixology

The evolution of drinks, molecular mixology introduces the scientific techniques of molecular gastronomy into drinks. Cocktails can now be served completely different to the ‘generic’ cocktail. Cocktail spherification as seen above explodes in the mouth, cocktail caviar can now be added to fizz, edible cocktails, multi layerred cocktails, lava style cocktails, cocktails with flavour infused foams and much more have come to the market.

Cocktails In Fine Dining

Mr Flavour are leaders of bringing this fine dining sensation to events with our molecular mixology drinks being featured across London, Abu Dhabi and many other cities. Let our team of experts go into our labs and concoct wonderful cocktail creations completely bespoke for your events. Our previous events include cocktail caviar branded to the colours of our clients logos, herb infused foams for ‘healthy cocktails’ and cocktail canapes for awards shows. Many of our molecular mixology techniques can be found in our Drink Differently cocktail menus.

What Are Molecular Mixology Techniques

Molecular mixology is a relatively new trend in the cocktail-making industry. It combines science and art to create innovative cocktails that differ from traditional recipes, involving various processes and techniques – such as emulsifying, foaming, gel-setting or spherification. As a result, mixologists can combine flavours in previously impossible ways – turning cocktails into something much more than the sum of its parts.

Molecular mixology cocktails are created using chemistry. Different ingredients react to chemicals to create unusual flavours and textures. For example, a mixologist could use a foam created by a cream whipper, this reaction occurs due to a chemical interaction between nitrogen gas released from the cream whipper’s cartridge and the liquid in the whipper. As a result, this creates a stable foam with an unexpected texture.

What are the molecular techniques for drinks?

Molecular mixology takes cocktail making to the next level by using scientific techniques such as spherification, foaming, and smoking to create new textures, flavours, and presentations. Spherification involves creating small balls of liquid that burst in your mouth, releasing their flavours. Spherification involves creating ion exchanges between calcium and sodium to create a semi-permeable membrane around liquids, creating a unique texture to cocktails

What is a molecular cocktail?

A molecular cocktail is a cocktail created with the use of molecular mixology techniques. The cocktail may feature an infusion via a chemical reaction such as a cream whipper foam, caviar created by spherification or an edible foam made using Soy Lethicin.

Who invented molecular mixology?

Hungarian physicist and Hervé This at the INRA in France, created Molecular And Physical Gastronomy in 1988 and are the forefathers of molecular gastronomy including molecular mixology.

What equipment is used in molecular mixology?

A range of specialised equipment is used to create their unique drinks. Below is a list of equipment commonly linked to a science lab that can be used in molecular mixology.

Cream whippers or ISI Whippers are used to infuse nitrogen gas into various liquids, creating an interesting foam-like texture. These machines consist of a cartridge that holds liquid and a valve that releases pressurised nitrogen gas into the liquid when opened. When released, the nitrogen gas causes tiny bubbles, creating a stable foamed texture.
Liquid nitrogen rapidly chills drinks, creating unique textures and temperatures. It’s also frequently used in molecular mixology for creating interesting foams and gels that can be formed into desired shapes.
Rotary evaporators produce more intense flavours from distillation. By increasing the pressure of a vacuum, rotary evaporators allow molecules to be extracted while preserving their delicate nuances. This method is often used with liquid nitrogen to create the perfect temperature-controlled environment for extracting flavour components.
Sous vide machines are perfect for cooking and infusing liquors slowly over time at a controlled temperature, allowing them to achieve complex tastes that would otherwise not be possible using traditional methods.
Blowtorches can caramelise or smoke infuse spirits such as whiskey, giving it a smokey taste that adds a new dimension to cocktails.
Vacuum chambers allow ingredients such as herbs, fruits, and spices to be extracted in their purest form without damaging their delicate structure or flavour compounds.
Centrifuges spin liquids using centrifugal force at high speed, which helps separate and clarify ingredients. These machines are perfect for making clarified juices or liquors which have had particles removed from them. The separated components can then be recombined interestingly to create unexpected flavour combinations!

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mobile cocktail bar with a cocktail experience board

molecular mixology spherification cocktail

Client Testimonials

“Our partnership with Mr Flavour has been key in delivering a first class service of food and drink throughout the Abu Dhabi F1. We look forward to delivering another successful event and our working relationship to go from strength to strength.”

James De Souza, Capital Hospitality Abu Dhabi

“Mr Flavour were put in charge of organising my daughters 18th birthday party. The whole planning service was fantastic as I was informed every part of the event from when the marquee was going up to when the house was going to be cleaned. Paul was a pleasure to work with and a huge thank you to the whole team for making an 18 year old girl have the best birthday ever!”

Jill Donnelly, Private Client Cheshire

“Thanks so much for such an incredible event on Wednesday – everyone was very impressed by every element – I don’t think anyone expected such a top-notch evening! Thank you so much for making it so special for our Board of Directors and employees. Yourselves and the extended teams worked so hard – it all ran like clockwork (it’s obvious you do this for a living!) Thanks again! Look forward to working together soon!”

Helena Rose, Finning Cat Ltd

“Good morning Boys, PERFECT! That’s the simplest way to describe you guys! Thank you soooooo much for everything and help…you guys were amazing, my guests were blown away with your service! I wish you guys all the best in your business and I am sure you guys will be greater and conquer the word!”

Mr and Mrs Ogbe, London Wedding

“Mr Flavour was booked to provide molecular cocktails for the conference dinner for the 22nd International Reid Bioanalytical Forum. They did an exceptional job and as the conference was for chemists the molecular cocktails were exceptional. My favourite was the Ginny Hendrix with added caviar which was exceptional. I could go on… I cannot imagine a bad night when they are in the room.”

Timothy Sangster, Charles River Labs

“Ali and the team at Mr Flavour are hero’s. Not only did they come to the rescue when our wedding venue fell through with 4 weeks notice. They managed to pull the most incredible day out of the bag. Beyond our expectations. We had a mixed cultural wedding and Mr Flavour delivered the perfect blend of Scottish and Sudanese details. He addressed our every wish and concern and painstakingly constructed our mind blowing and intricate wedding plans. The day ran as smoothly as i could have imagined.”

Philippa & Saad Hassan, Cheshire Wedding

Contact Mr Flavour

Mr Flavour fully customise each of our events exactly to our clients requirements. For a quote from us simply fill out the form with your requirements for your event and we will email you a quote tailored to your interests. We get in touch for all our enquiries in less than 24 hours.

Alternatively give us a call today to discuss your needs and we can start working on some ideas for you