WHAT ARE MOLECULAR COCKTAILS AND HOW ARE THEY PREPARED? Bubbles shot drink, Barman 2021.

 

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WHAT ARE MOLECULAR COCKTAILS AND HOW ARE THEY PREPARED?

Molecular cocktails are drinks obtained by transforming the molecular structure of food, without however using chemicals.

The processes used for cocktails are emulsion, gelation and spherification.

The spherification process

Through this procedure a bubble is created that is able to collect the flavor of the ingredients, which must "burst" in the mouth releasing it - the sphere originates from a film that forms with the liquid itself. Of course, to create such a “powerful” bubble it will be necessary first of all to prepare a cocktail, after which it will have to be filtered and poured into the round ice molds suitable for spherification.

The molds will be placed in the freezer, while preparing the mixture formed by a mixture of sodium alginate, water and liquid sugar, which must be shaken one day before use (24 hours) or according to others, it will be mixed with a blender. immersion.

They are placed in a calcium bath (water with calcium chloride) in small doses, using a special syringe.

The mixture must be left to rest for about 2 minutes, after which the ice spheres that have formed must be rinsed in a glass of water, turning slowly and then extracting them.

The balls that contain liqueur originate by mixing the mother liquor in the spherification, and then release their concentrated alcoholic liquid in the palate. They can thus be served on single-portion spoons, usually used for finger food portions.

The gelling

A process capable of transforming a cocktail from liquid to gelatinous, in a "gummy" state thanks to gelling additives.

Agar agar, gelatin, gellan and carrageenan are often used to make gelation completely natural.

Agar agar is a gelling agent obtained from red algae, and often used by chefs to prepare jellies for desserts, since it does not alter the original flavor of the food. The agar powder should be dissolved in the boiling cocktail liquid and allowed to cool.

Carrageenan and gellan also come from algae, and are used with cooling processes.

Reductions by the spoon

These are cocktails or liqueurs brought to a boil until they tend to concentrate in a small amount, the size of a jelly.

The result is that of a less alcoholic cocktail (only 1 ml of alcohol) but more concentrated, to be eaten by the spoon. They can thus be served on single-portion spoons already used for finger food portions.

Other particular results in molecular cocktails are the foam in the cocktail, the emulsion or the smoked drink, the pressurization with a siphon or the frying in sugar ...

For the preparation of cocktails, in any case it is always advisable to work with bartender kits, which contain all the tools necessary for the construction of the molecular cocktail.