Molecular mixology cocktails

Discover the science behind the 3 must-try molecular cocktails that will blow your mind and impress your friends. Get ready to sip on some serious innovation!

Kinsey Johnson, a bartender from Queensland, Australia, specialises in 'molecular mixology' - the art of using different liquids, gel casings and colors to create stunning drinks.

A blog with original recipes, and a few food-related reviews.

From the Champagne flute that shoots off sparkles to the treasure chest of rum, these flashy cocktails are sure to be the talk of the night.

Unlike the traditional college jelly shots, which are usually made with fruit flavored gelatin and intensely spiked with vodka, the gelatin cocktails of molecular mixologists are made with perfectly crafted cocktails, unflavored gelatin and impressive garnishes and presentation. These sophisticated Jell-O shots are often called cocktail gels, edible cocktails, gelée cocktails, gelatin cocktails or solid cocktails to break the connection with their unrefined cousins.

Ultimate guide on cocktail foams, cocktail airs and cocktail bubbles. The difference between them, how to make them and flavoured foam recipes. From basic to advanced.

The cranberry bubbles are a great easy way to add a molecular gastronomy touch to the traditional cosmopolitan cocktail. The cranberry bubbles are made using the “bubbles with air pump” technique.

The bartenders at Viscosity Bar in Australia have taken drinks to a whole new level. We’ve seen molecular cocktails, we’ve seen multi coloured drinks, but we’ve never seen anything quite like this. Some amazing science cocktails.

From the Aviary, with a helpful at-home version