Welcome to the fascinating world of molecular mixology, where cocktails become a mesmerising blend of science and art. In this blog post, we'll delve into the innovative techniques and mind-boggling recipes that make molecular mixology a captivating experience. Prepare to be amazed as we explore spherification, and foam infusion, all while pushing the boundaries of what you thought a cocktail could be. Let's dive in and unlock the secrets of this captivating mixological realm!
In this post we are going to give you recipes that use the following molecular techniques:
1. Reverse Spherification:
Reverse spherification is a technique that involves creating small, flavourful spheres with a gel-like texture. It starts by mixing a liquid ingredient with sodium alginate, a natural gelling agent. The resulting mixture is then carefully dropped into a calcium-rich bath, which causes the liquid to form a thin gel-like membrane on the outside while keeping the interior liquid. This process creates small caviar-like spheres that burst with flavour when consumed, adding a unique textural element to cocktails.
2. Culinary Foam:
Culinary foam is a technique used to create light and airy foams that add texture and visual appeal to cocktails. This technique typically involves combining ingredients such as egg whites, sugar, and flavourings, and then shaking or blending them vigorously to create a stable foam. The foam can be spooned or dispensed on top of cocktails, adding a creamy and velvety layer that enhances the overall drinking experience.
3. Smoke Infusion:
Smoke infusion is a technique that imparts smoky flavours to cocktails. It involves using smouldering wood chips or herbs to produce smoke, which is captured and infused into the cocktail. The cocktail glass or mixing container is filled with the desired drink, and the smoke is trapped inside by covering it with a lid or using a smoking gun. The smoke permeates the liquid, adding a rich and smoky aroma and taste that enhances the overall flavour profile.
4. Spherification:
Spherification is a technique that creates small spheres or "caviar" containing liquid flavours within a gel-like membrane. It involves using a combination of sodium alginate and a calcium-rich solution. The liquid mixture, typically a cocktail ingredient, is mixed with sodium alginate to create a viscous solution. This mixture is then carefully dropped into a bath of the calcium-rich solution, causing the formation of a gel-like membrane around the liquid. The resulting spheres can be served as a garnish or added to cocktails, providing bursts of flavour as they are consumed.
5. Foam Infusion:
Foam infusion is a technique where foams are used to infuse flavours into cocktails. This method involves creating a foam using ingredients such as egg whites, gelatine, or lecithin, which are then combined with the desired flavours. The foam is gently spooned or dispensed onto the cocktail, allowing the flavours to infuse into the drink as the foam slowly dissolves. This technique adds a unique layer of flavour and texture to the cocktail, enhancing the overall taste experience.
6. Baking Soda Cocktail Carbonation:
Baking soda cocktail carbonation is a technique that involves adding carbonation to cocktails using baking soda (sodium bicarbonate) and an acid. Baking soda, when combined with an acidic ingredient such as lemon juice or vinegar, undergoes a chemical reaction that produces carbon dioxide gas. This gas creates effervescence, similar to the bubbles found in carbonated drinks. By carefully controlling the amount of baking soda and acid used, bartenders can add carbonation to cocktails, creating a fizzy and refreshing experience.
7. Sous Vide Infusion:
Sous vide infusion is a technique that uses the sous vide cooking method to infuse flavours into cocktails. It involves placing cocktail ingredients, such as fruits, herbs, or spices, in a vacuum-sealed bag or jar and immersing them in a water bath heated to a precise temperature. The ingredients are allowed to infuse at a controlled temperature for an extended period, typically several hours or overnight. This slow and precise infusion process extracts the flavours from the ingredients, resulting in a more intense and well-rounded taste profile in the cocktail.
Spherification: Cocktail Bubbles Bursting with Flavour Spherification is a technique that transforms liquids into delicate, edible spheres that burst with flavour when consumed. These cocktail bubbles add a burst of excitement and surprise to your drink. Here's an example recipe to get you started:
Mojito Caviar:
Ingredients:
2 ounces white rum
1 ounce lime juice
1 ounce William Fox Gomme syrup
Fresh mint leaves
1 gram sodium alginate
2 grams calcium lactate
Water
Instructions:
In a blender, combine the white rum, lime juice, William Fox Gomme syrup, and fresh mint leaves. Blend until smooth.
In a separate bowl, mix 1 gram of sodium alginate with 500ml of water. Stir until the sodium alginate is fully dissolved.
In another bowl, mix 2 grams of calcium lactate with 500ml of water. Stir until the calcium lactate is fully dissolved.
Using a dropper or syringe, slowly drop small droplets of the blended mixture into the calcium lactate solution.
Allow the droplets to sit in the calcium lactate solution for 1-2 minutes, forming a thin gel-like membrane around them.
Carefully remove the gel-coated droplets from the calcium lactate solution and rinse them in plain water.
Serve the mojito caviar in a glass or spoon, and marvel at the flavourful, burst-in-your-mouth experience!
Remember to handle the sodium alginate and calcium lactate solutions carefully, following the instructions on the packaging.
Sous Vide Infused Old Fashioned:
Ingredients:
2 ounces bourbon
1/4 ounce William Fox Gomme syrup
2 dashes aromatic bitters
Orange peel (for garnish)
1 cinnamon stick
2 whole cloves
1 star anise
Sous vide equipment (e.g., immersion circulator)
Instructions:
Preheat the water bath of your sous vide setup to 140°F (60°C).
In a vacuum-sealed bag, combine bourbon, William Fox Gomme syrup, cinnamon stick, cloves, and star anise.
Seal the bag and place it in the preheated water bath.
Allow the mixture to infuse for 1-2 hours.
Remove the bag from the water bath and strain the infused bourbon into a glass.
Add bitters and stir gently.
Garnish with an orange peel, expressing the oils over the drink.
Sip and savour this meticulously infused twist on an Old Fashioned.
Carbonated Margarita:
Ingredients:
2 ounces tequila
1 ounce lime juice
1 ounce William Fox Gomme syrup
1 teaspoon powdered citric acid
1/2 teaspoon baking soda
Club soda
Instructions:
In a cocktail shaker, combine tequila, lime juice, William Fox Gomme syrup, citric acid, and baking soda.
Shake vigorously to combine.
Fill a glass with ice and strain the mixture into the glass.
Top with club soda to create a fizzy, carbonated margarita.
Garnish with a lime wedge and enjoy the bubbly twist on this classic cocktail!
Almond-Infused Old Fashioned Foam:
Ingredients:
2 ounces bourbon
1/4 ounce William Fox Almond Syrup
2 dashes aromatic bitters
Orange peel (for garnish)
2 grams soy lecithin powder
100ml water
Instructions:
In a cocktail shaker, combine bourbon, William Fox Almond Syrup, and aromatic bitters.
Shake well and strain into a glass.
In a separate bowl, mix soy lecithin powder with water until fully dissolved.
Using a handheld immersion blender, froth the mixture until a stable foam is formed.
Spoon the almond-infused foam on top of the cocktail.
Garnish with an orange peel and enjoy the nutty twist on an Old Fashioned.
Pineapple and Sage Spherification:
Ingredients:
4 ounces pineapple juice
1 ounce William Fox Sage Syrup
1 gram sodium alginate
2 grams calcium lactate
Water
Instructions:
In a bowl, combine pineapple juice and William Fox Sage Syrup.
In a separate bowl, mix 1 gram of sodium alginate with 500ml of water. Stir until fully dissolved.
In another bowl, mix 2 grams of calcium lactate with 500ml of water. Stir until fully dissolved.
Using a dropper or syringe, slowly drop small droplets of the pineapple and sage mixture into the calcium lactate solution.
Allow the droplets to sit in the calcium lactate solution for 1-2 minutes, forming a thin gel-like membrane around them.
Carefully remove the gel-coated droplets from the calcium lactate solution and rinse them in plain water.
Serve the pineapple and sage caviar in a glass or spoon, and experience the burst of fruity and herbaceous flavours!
Raspberry Rose Nitro Mousse:
Ingredients:
2 ounces vodka
1/2 ounce William Fox Raspberry Syrup
1/2 ounce William Fox Rose Syrup
1/2 teaspoon powdered gelatine
Whipped cream chargers and dispenser
Instructions:
In a saucepan, combine vodka, William Fox Raspberry Syrup, William Fox Rose Syrup, and powdered gelatin.
Heat the mixture over low heat, stirring continuously until the gelatine is fully dissolved.
Remove from heat and allow the mixture to cool slightly.
Transfer the mixture to a whipped cream dispenser and charge it with nitrous oxide according to the manufacturer's instructions.
Shake the dispenser vigorously to combine the ingredients.
Dispense the raspberry rose mousse into serving glasses or bowls.
Refrigerate for at least 2 hours until set.
Serve chilled and enjoy the light and airy texture of this delightful mousse.
Raspberry Pop Rocks Margarita:
Ingredients:
2 ounces tequila
1 ounce William Fox Raspberry Syrup
1 ounce lime juice
Pop Rocks candy (assorted flavours)
Lime wedge (for garnish)
Instructions:
Wet the rim of a margarita glass with a lime wedge and dip it into the assorted Pop Rocks candy, coating the rim evenly.
Fill the glass with ice cubes.
In a shaker, combine tequila, William Fox Raspberry Syrup, and lime juice. Shake well.
Strain the mixture into the prepared glass over the ice.
Garnish with a lime wedge and let the popping candy add a surprising twist to your Margarita experience!
Strawberry-Balsamic Caviar Martini:
Technique: Reverse spherification
Ingredients:
2 ounces vodka
1/2 ounce William Fox Strawberry Syrup
1/2 ounce balsamic vinegar
1 gram sodium alginate
2 grams calcium lactate
Water
Fresh strawberries (for garnish)
Instructions:
In a blender, combine vodka, William Fox Strawberry Syrup, and balsamic vinegar. Blend until smooth.
In a separate bowl, mix 1 gram of sodium alginate with 500ml of water. Stir until fully dissolved.
In another bowl, mix 2 grams of calcium lactate with 500ml of water. Stir until fully dissolved.
Using a dropper or syringe, slowly drop small droplets of the blended mixture into the calcium lactate solution.
Allow the droplets to sit in the calcium lactate solution for 1-2 minutes, forming a thin gel-like membrane around them.
Carefully remove the gel-coated droplets from the calcium lactate solution and rinse them in plain water.
Serve the strawberry-balsamic caviar in a chilled martini glass and garnish with fresh strawberries. Enjoy the burst of flavours in each sip!
Coconut-Cinnamon Foam Collins:
Technique: Culinary foam
Ingredients:
2 ounces rum
1/2 ounce William Fox Coconut Syrup
1/2 ounce William Fox Cinnamon Syrup
1/2 ounce fresh lemon juice
1 egg white
Club soda
Cinnamon stick (for garnish)
Instructions:
In a shaker, combine rum, William Fox Coconut Syrup, fresh lemon juice, and egg white.
Shake vigorously without ice to emulsify the ingredients.
Add ice to the shaker and shake again to chill the mixture.
Strain the cocktail into a Collins glass filled with ice cubes.
Top with club soda and gently stir.
In a separate container, use a handheld immersion blender to create a cinnamon foam by blending a small amount of cinnamon stick with a little water.
Spoon the cinnamon foam on top of the cocktail.
Garnish with a cinnamon stick and enjoy the creamy and aromatic Collins.
Smoke-Infused Bacon Old Fashioned: Technique: Smoke infusion Ingredients:
2 ounces bourbon
1/4 ounce William Fox Bacon Syrup
2 dashes aromatic bitters
Orange peel (for garnish)
Applewood chips for smoking
Instructions:
Place the bourbon, William Fox Bacon Syrup, and aromatic bitters in a mixing glass and stir well.
In a separate container, ignite the applewood chips using a culinary torch until they begin to smoulder.
Invert the mixing glass over the smouldering chips, trapping the smoke inside the glass.
Allow the smoke to infuse the cocktail for about 30 seconds, then remove the glass.
Strain the infused cocktail into a rocks glass filled with ice.
Express the oils from an orange peel over the drink and garnish.
Savour the smoky and sweet flavours of this elevated Old Fashioned.
Remember to adjust the quantities of the syrups based on your taste preferences. Feel free to experiment and create your own unique molecular mixology recipes using the vast range of William Fox Syrup flavours!