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The Future's Bright, The Future's Molecular

Not so long ago, flairing - that impressive, oft unnecessary art of bottle spinning, juggling and occasionally dropping - was the controversy of the bar world. Show me a quality bartender today who claims to never embellish his performances and I'll show you a rare minority.

The current storm still brewing behind the bar is that of 'molecular mixology'. The former term is borrowed from the molecular gastronomy of French chemist Hervé This and lately Heston Blumenthal, whilst 'mixology' is but a pompous pseudonym for alcohol geekery. Combined, it is the land where chemistry and cocktails collide; where the scientific is applied to the blessed beverage.

Cool vanilla foams float atop snifters of warm, berry-macerated rum; clarified virgin mary ice cubes melt into a glass of vodka; bergamot-injected limes and liquid nitrogen, gas compressors and precision-heated sous-vides. The bar of the future is a curious place indeed.

With Leblon popsicles at Mahiki, Cointreau rumoured to be releasing their gold-flecked caviar, and Eben Freeman visiting last week with his globular micro-Mojito of lime and mint balls suspended in a shot of Bacardi, the molecular mysticism is clearly veering towards the mainstream. That said, even with our Tony Conigliaro and Nick Strangeway in on the Dr. Jekyll-ing, it'll still be a while before their alcoholic alchemy makes it into ubiquity. So don't worry: your cosmo is safe. For now.

by AC
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