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Hot Infusion Siphon Cocktail – Lavender, Galangal, Jasmine

Make hot cocktails at the table with the Hot Infusion Siphon! Go beyond the traditional Hot Toddy! The Hot Infusion Siphon is definitely going ... CONTINUE

A Modernist Aviation with Roses and Tangerine Air

A modernist variation of the classic Aviation cocktail by community member Leonardo Cappiello. Velvety soft thanks to the egg whites, with pink roses to represent ... CONTINUE

Modern Velvet Czarina Cocktail

This modernist cocktail has been shared by our community member Leonardo Cappiello, bar manager at Just Cavalli in Milan. He created this Modern Velvet Czarina ... CONTINUE

Aperol, Rosemary, Honey, Scotch Paper and Gel Cocktail

A fantastic edible cocktail combining two molecular mixology techniques: cocktail papers and cocktail gels. The strong orange, mandarin and bitter herbal flavors of Aperol, the ... CONTINUE

Nikko Spring – Carbonated Oba Cocktail

Refreshing carbonated cocktail by molecular gastronomy chef Ryan Clift at Tippling Club restaurant in Singapore. Served in a labeled bottle, the Nikko Spring is ... CONTINUE

Mexican Bubble Cup at Singapore’s Tippling Club

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, ... CONTINUE

Cocktail IN an Ice Sphere

Bored of serving your drinks on the rocks? Why not try in the rocks? A new presentation used by some of the most innovative mixologists ... CONTINUE

The French 75 Cocktail Gel

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 ... CONTINUE

Elderflower Mojito Cocktail Gel

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 ... CONTINUE

The Bramble Cocktail Gel

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 ... CONTINUE

Cocktail Gels (or fancy Jell-O shots!)

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 ... CONTINUE

Molecular Mixology – Gels, Paper, Caviar and more!

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 ... CONTINUE