In tomorrow’s (Wednesday) New York Times, a lengthy story in the food section about the trend toward molecular mixology. If you’re new to the idea, that’s the whole approach to using the magic of modern chemistry to convert cocktail ingredients into foams, jellies, beads, etc., in the pursuit of a more interesting drink.
While I’m typically skeptical of stuff like this, viewing it as 90 percent gimmick, the geek in me is kind of awed at the things being created; and, as much of this work is being done at restaurants and bars that take cuisine seriously, some of the ingredients and flavors that are being put together are pretty respectable — and, in my view, anything that gets people to try more adventurous drinks than a simple cosmo or a vodka martini can’t be all bad. (The story also gets in a sideways dig at vodka and Red Bull, and that’s nice to see in a pub like the NYT).
Read it here (registration required): Two Parts Vodka, a Twist of Science