Refreshing carbonated cocktail by molecular gastronomy chef Ryan Clift at Tippling Club restaurant in Singapore. Served in a labeled bottle, the Nikko Spring is packed with refreshing Asian flavors of oba leaf, yuzu, shochu and a touch of Lillet Blanc.
This beautiful, exotic molecular cocktail from Chef Ryan Clift at Tippling Club in Singapore is delicious! Tequila infused with ginger flowers in a rotovap, Aperol, pineapple-infused agave nectar, sago pearls, fresh orange juice and lime juice. Very refreshing!
Bored of serving your drinks on the rocks? Why not try in the rocks? Developed by molecular gastronomy Chef Grant Achatz, this hollow ice sphere is filled with the desired cocktail and drinkers get to smash it open at the table. Great presentation and a lot of fun!
This hemispheric cocktail gel version of the classic French 75 will leave your guests asking for more! This solid cocktail should definitely be added to your list of favorite molecular cocktails. The recipe of the classic version of the cocktail has been adjusted to create the perfect gelatin cocktail.
A cocktail gel with floral print? This is probably a first in molecular mixology. Only Michelle Palm from Jelly Shot Test Kitchen can come up with such a beautiful and tasty edible cocktail. This was the resulting gelatin cocktail after Dolce & Gabbana asked JSTK about creating a jelly shot for their luxury magazine Swide.com!
The molecular mixology version of the classic The Bramble cocktail was crafted by noted cocktail expert/bartender/author Toby Cecchini. It is a delicious cocktail gel made with gin, lemon juice, sugar and blackberry liquor.
Unlike the traditional college jelly shots, which are usually made with fruit flavored gelatin and intensely spiked with vodka, the gelatin cocktails of molecular mixologists are made with perfectly crafted cocktails, unflavored gelatin and impressive garnishes and presentation. These sophisticated Jell-O shots are often called cocktail gels, edible cocktails, gelée cocktails, gelatin cocktails or solid cocktails to break the connection with their unrefined cousins.
Molecular mixology brings science to the shaker to create new flavors, textures, surprising presentations and enhance the overall drinking experience. Bartenders and chefs leading the molecular mixology movement have created cocktail spheres that explode in the mouth, cocktail marshmallows, edible cocktails, cocktails with foams and bubbles, infusions with leather and cigar flavors, powdered cocktails, cocktail gums and much more!!