Molecular Mixology - Raising the bar??

A Martini sorbet with olive caviar by Jamie Boudreau.

As we all know the cocktail/mixology industry is forever evolving. Cocktails have advanced from the shaken or stirred method to something a little more exciting. Behind bars around the world a certain technique of producing cocktails is fast coming into fashion. Molecular Mixology (MM) is the latest craze which has hit the bar scene worldwide and is impressing and intriguing people in and out of the industry. Foams, gels, mists and the use of liquid nitrogen are just some of the methods being used by mixologists to design and create a new category of cocktails. The technique (MM) is basically the manipulation of ingredients on a molecular level using kits that you can purchase on the internet, the results you can get from these kits are impressive however the process is quite tricky to master as I found out myself.  (MM) is a very modern, quirky way of jazzing up cocktails, the same process is used in some restaurants (Molecular Gastronomy) as Heston Blumenthal has shown us on his T.V series Heston's Feasts, however this methods in both (MM) and (GM) can be a little over the top and gimmicky which can put some people off and maybe tarnish the reputation of the food and drink industry, I however believe that if done in the right way and not over done this method can produce flamboyant elegant drinks.
If you are interested in finding out more about (MM) and how to accomplish these weird and wonderful techniques there are some videos on-line by Robert Hess and well known mixologist Jamie Boudreau. Follow the links below and check them out.

http://www.smallscreennetwork.com/

http://www.smallscreennetwork.com/show/raising_the_bar/

Champagne cocktail with Cointreau pearls