Molecular mixology

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Cocktail Gels..... There is fun to be had here..... I just know it..... now to find some agar powder Blueberry Martini, Molecular Mixology, Pear Martini, New Food Trends, Edible Cocktails, Pear Vodka, Jelly Shots, Molecular Gastronomy, Jello Shots

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.

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Pisco Sour Cocktail Marshmallow Molecular Cocktails, Molecular Food, Molecular Mixology, Molecular Gastronomy Recipes, Simple Sugar Syrup, Edible Cocktails, Modernist Cuisine, Creative Cocktails, Pisco Sour

The trend of converting a classic cocktail into a marshmallow was started by molecular mixologist Eben Freeman with The Ramos Gin Fizz Marshmallow.This delicious cocktail marshmallow is based on the famous Pisco Sour cocktail from Peru. It is very light, fluffy and moist, only slightly sweet and sour with a smooth texture, subtle citrus and floral notes just as the Pisco Sour cocktail has. Even if you don’t like classic marshmallows, I bet you’ll fall in love with these!

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