Molecular mixology

These methods enable the creation of greater intensities and varieties of flavour, flavour combinations and different ways of presenting drinks, for example using gels, powders, foams, atomised sprays etc., as well as affecting the appearance of the cocktail[1] The equipment used in molecular mixology can range from comparatively simple items such as blowtorches (frequently used in restaurant cooking) to more specialised items such as a vacuum sealer, a device for combining and infusing ingredients in a vacuum and thus preserving their flavours and enhancing the finished product.

This is a vacuum rotary distillation setup, which allows the extraction of aromas, low temperature reduction of juices and the production of flavored spirits.

Some techniques originally created for food applications can nowadays be commonly found in cocktail bars.

Spherification, one of the techniques applied to molecular mixology, is the culinary process of shaping a liquid into spheres.

Suspension is the technique of thickening the drink's liquid, often with Xanthan gum to allow objects, such as fruit, micro herbs and caviars to be suspended (hence the name) inside.