Those with a refined palate and a taste for culinary excellence; those that know their Shish Kebab from their Doner, will have heard of Heston Blumenthal. He’s that charming fellow with the glasses, the three-Michelin star chef who owns The Fat Duck in Berkshire, serving up such delights as Snail Porridge and Bacon-and-Egg Ice-cream. Mmmm…
Our Heston uses ‘molecular mixology’ or, if one was to go all molecular and transcribe into an easy-to-read understandable lingo, he uses scientific methods to create his dishes. Anyway, now Bacardi are venturing into the whole ‘scientific method’ approach to celebrate the 146th Anniversary of Bacardi Superior Rum, in a bid to create the ‘Mojito cocktail of the Future’.
Molecular mixology is a fairly recent avant-garde approach to cocktails; a kind of rock ‘n’ roll, counter-cultural, anti-establishment method of producing and delivering Bacardi to the masses. Rather than trudge down the standard mixing root, a bit of this in a shaker, a tiny bit of that, the molecular method is a far greater spectacle ala Heston Blumenthal. Sure, you won’t see someone throwing a bottle in the air, catching it on their toe and squeezing a lemon on their nose with a flick of a finger, but you’ll witness plenty of steam, liquid nitrogen, and Xantham gum being used, which in our opinion is way damn cooler. Frankly it’s mental.
Bacardi first started pouring Mojito cocktails way back in the 1800s, using the rather simple, but nonetheless handsome ingredients of rum, lime, carbonated water, sugar and mint. In fact, Bacardi were so unique they became the original pioneers of the ‘cocktail’ as we know and love it today. In its infancy the Mojito would have been made with a standard shaker (wood perhaps or more likely metal), but the equipment used for the ‘Mojito of the Future’ would seem more at home in a DIY store, hospital or laboratory.
Well, I say "more at home", but with all the MRSA floating about hospitals are the last abode I'd choose as residence. Anyway, the whole process of molecular mixology involves using different methods and processes of creation. Take the mint for example. The mint is pureed and strained to produce mint water. Ten-percent sugar and a little bit of water is added to the mixture before being poured into a squeezy bottle. Still with me? Good.
The process of squeezy bottle mixture to solidified mint balls, or pearls if you were, begins by adding gelatin and Xantham gum to the liquid concoction. The bottle is then dropped into liquid nitrogen (hence the steam reference), and the top of the squeezy bottle creates the appropriately named ‘mint balls’ by slowly releasing the liquid; which solidifies when cooled down to room temperature. It’s All very, very bizarre, but fascinating nonetheless.
Now, rather than beat about the bush and attempt to unsuccessfully describe the procedure for every aspect of creation, I’ve rather kindly placed a video of Molecular Mixologist Eben Freeman making the 'Mojito of the Future'.
So far only two bars in the UK are offering these avant garde cocktails, though New York, Paris, Melbourne and Chicago have also joined the craze. Apparently, a no finer beverage will one ever taste. Words: Dave Dryden
Bar: Mahiki
Location: London
Cocktail: Rio Popsicle
Bar: Shochu Lounge
Location: London
Cocktail: Bloody Mary Prairie Oyster
