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!
The focus of the molecular cocktails at The Aviary is presentation. You will be dazzled by every cocktail presentation, even before you drink one. And, of course, they taste wonderful too! Well balanced and unique, The Aviary’s cocktails are not to be missed.
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!
I was not expecting anything less from genius molecular gastronomy Chef Grant Achatz. The Aviary bar is cocktail heaven! With beautiful modern décor, perfectly crafted cocktails, impeccable service, surprising presentations, incredibly designed serve ware, and a high-tech cocktail kitchen, The Aviary boasts over 20 kinds of ice, hot cocktails, fuming cocktails with liquid nitrogen, tableside muddling, cocktails inside an ice sphere, lavender vapor, and many other incredible presentations.
Not your everyday breakfast! In this fun edible version of the White Russian cocktail, the Rice Krispies cereal is coated with Kahlua coffee liquor and served with vodka milk. This edible cocktail is an idea of molecular mixologist Eben Freeman.
Molecular gastronomy Chef Ryan Clift delights diners at his Tippling Club restaurant in Singapore with a modernist cuisine degustation menu that uniquely pairs cocktails to each dish. Chef Ryan’s creativity and technique have taken him to present at Madrid Fusion, launch his own TV show on National Geographic Channel and be handpicked by 10 of the world’s most recognized chefs to be showcased in the 2009 cookbook by Phaidon titled Coco.
The trend of converting a classic cocktail into a marshmallow was started by molecular mixologist Eben Freeman with The Ramos Gin Fizz Marshmallow.This delicious cocktail marshmallow is based on the famous Pisco Sour cocktail from Peru. It is very light, fluffy and moist, only slightly sweet and sour with a smooth texture, subtle citrus and floral notes just as the Pisco Sour cocktail has. Even if you don’t like classic marshmallows, I bet you’ll fall in love with these!
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!