When Bacardi wanted to reinvent the mojito, they turned to Molecular Mixologist Eben Freeman. Freeman devised a shot in which tiny orbs of mint seem to defy gravity.
He starts by blanching the mint then shocking it in an ice bath. He strains it, adds a gelatin, xantham gum and rum medly, then drops it into a foggy bath of liquid nitrogen to quickly freeze it into little pearls.
It is as though he's created Dippin' Dots ice cream for grown ups. The gelatin keeps the orbs from losing their shape within the cocktail, creating this magnificent looking drink of the future.
Molecular Mixology
Mojitos With Orbs of Mint
Trend Themes
1. Molecular Mixology - Opportunity for mixologists to experiment with innovative techniques such as molecular gastronomy to create visually stunning and unique beverages.
2. Liquid Nitrogen - Potential for using liquid nitrogen as a fast freezing agent in the culinary industry to create new and exciting textures and flavors.
3. Gelatin-based Cocktails - Emerging trend of incorporating gelatin into cocktails to create visually appealing and structurally stable drinks.
Industry Implications
1. Culinary - Opportunity for chefs and food enthusiasts to explore molecular mixology and incorporate innovative techniques into their cooking and beverage creations.
2. Beverage - Innovative mixologists can utilize molecular mixology to create cutting-edge cocktails and redefine the traditional drinking experience.
3. Hospitality - Hotel bars and upscale restaurants can adopt molecular mixology techniques to attract customers with visually stunning and unique cocktails.