There has been tremendous buzz in the bartending world for the past few years regarding the term āmolecular mixology.ā While the name itself can be a little intimidating, molecular mixology can be distilled down into one fundamental distinction. It is simply the process of changing the state of a liquid into a solid or gas.
While the bar and kitchen working together is certainly nothing new, the bar has begun taking cues from culinary predecessors; bartending is making a shift towards incorporating science into cocktails. The latest trend is something being referred to as āmolecular mixology,ā the bar equivalent of a molecular approach to gastronomy, which has made leaps and bounds in the kitchen in the past few years.