Eating cocktails?

Cocktails are experiencing a true renaissance in the majority of more developed markets than ours. Restructuring of popular drinks, rather than inventing new flavours is the present challenge. Though we are just becoming familiar with the concept of molecular gastronomy, we will soon need to get familiar with molecular “mixology”. This means that the state or colour of mixed drinks are altered. The result is usually spectacular, even surprising. Preparing these unusual mixtures is not complicated, though it usually takes longer than mixing traditional cocktails. Restructured cocktails are the drinks (?) of the 21st century. These might come in the form of foams, gels or frozen shapes. Bartenders do not have to be scientists, though some knowledge of physics can be useful. Liquid nitrogen is not very cheap, but foam canisters can be used instead. However, time for experimenting is certainly needed. Thought provoking recipes are available on the Internet, gelatine is sold in all food stores, but more professional gels like algizoon, calazoon guarzoon, xantana, or „Texture” need to be bought in Austria. This year, Rémy Cointreau has begun to spread techniques only used by a small minority of bartenders at the moment. They are trying to persuade the best bartenders in New York to begin using new tools like mixers or syringes. Their objective is to teach bartenders to make small balls called „Cointreau caviar”, with orange liqueur inside, which could be used to make some cocktails and champagne more exquisite. If you think, this is all too complicated for you, then you can still use gels.