The Mojito of the Future’ – created by molecular mixologist Eben Freeman
Just as Heston Blumenthal popularised molecular gastronomy in food - Eben Freeman is doing it with drinks.
Molecular mixology is the new avant-garde approach to drinks that mirrors the legendary techniques. Through reinventing, deconstructing and reconstructing familiar drinks then layering and intensifying the flavours.
Bartenders across the globe are now offering their consumers a brand new drinking experience, using alternatives to the more traditional mixers such a purees, foams, emulsions, powders and even ice-creams along with equipment commonly seen in labs, hospitals and DIY stores these techniques have created a unique new way to enjoy cocktails.
World renowned molecular mixologist has teamed up with Bacardi and they have refined recipes and techniques to create the first Bacardi Mojito of the Future. If you want to have a go at making it at home -
“The recipe for our Bacardi Superior Mojito is the same as the classic Bacardi Mojito developed in the 1800’s by the mixology pioneers; Bacardi Superior is ideal as it was developed to mix with fresh mint, fresh lime juice, sugar and fizzy water. The only difference is the form of these ingredients, the processes used to make these forms and the addition of gelatin and Xanthan gum. The mint is pureed, strained and made into pearls by adding gelatin to the mint “water” and dropping the mixture into liquid nitrogen where it sets. The lime juice is sweetened and put through the same process to form pearls. The Bacardi rum is diluted with water, sweetened, thickened with a small amount of Xanthan gum and carbonated”
After the jump is a little video.
Molecular mixology is in its infancy still but there is no doubt that people’s thirst for something new will ensure its audience grows and this new trend of couture cocktails shows how far alcoholic drinks have progressed in the 146 years of Bacardi’s heritage. Design, music, good company and cultural cocktails are all part of the mix turning the drinks themselves into experiences.
Stylised bars in London are already offering these cocktails - Mahiki and the Sochu Lounge for example. While stylish dens around the world are joining in the craze (Tailors Bar, SoHo New York, Plaza Athénée, Paris, Der Raum Bar, Melbourne, El Moroccan Blazer Nacional 2, Chicago)
I don’t think that you can compare this recipe with the work of Heston Blumenthal.
Actually it is very hard for me to see the benefit in making a thickened Mojito with lime juice and mint drops (Heston is reflecting traditional recipes and update them, not to make it only new, but to improve).
I am absolutely not a critic of Molecular Mixology - but on the other hand it needs to have a reason!