Click the image to watch a mixologist at workSome people think the concept of mixology -- artful cocktail making -- is a joke. That bartenders don't really create anything per se; they just pour fluids into cups according to recipes. If you're preparing a Screwdriver, that's probably true. But cocktails have gone through radical innovations in the first decade of the new millennium. Bartenders are sourcing exotic ingredients, using high-tech machinery, creating oddball flavors and textures, and, ultimately, blurring the lines between food and drink. The most accomplished (some would say pretentious) of these professionals are called mixologists or bar chefs. And the most avant-garde among them are applying the tenets of molecular gastronomy to bartending. The booze community refers to this either as "molecular mixology" or "progressive" cocktail making.
Molecular gastronomy is the application of scientific principles to cooking. The term was coined in the 1980s by Hungarian physicist Nicholas Kurti and French physicalRead More »from Mixologists: pretentious bartenders or artists in booze science?