Avante-Garde Alcohol: Strange and Modern Mixology
Modern mixology has become more of a science than a service. Every day new methods of presentation are being introduced to the world, providing strange ways to imbibe a take a on classic cocktails such as an Old Fashioned or a Mojito. Several European bars, particularly The Alchemist in London, have adopted a sense of wizardry in their drink production, allowing for complicated yet entertaining table top experiences.
Some establishments thrive on scientific processes in cocktail creation, including the use of liquid nitrogen or fire to employ a boozy chemical reaction. The end result is an avante-garde art form between the customer and the bartender, better known in this sense as a mixologist.
Drink mixology occasionally involves complex molecular methods combined with the use of herbs and premium alcohol. These cutting edge techniques introduce frozen, spherical, vaporized, and even gelatinized alcoholic beverages to the menu. Edible cocktails served in such a manner have embodied common treats such as marshmallows, popsicles, as well as unusual materials such as paper, powder, cotton, foam, and gum.
Many mixologists also practice the art of flavor and color changing cocktails to introduce a layer of magic to the overall entertainment of ingesting a drink.
Some criticism has come with this innovative practice as being “hipster” and “trendy,” but since when is there harm in being buzzed as well as entertained? At least patrons are getting their money’s worth.
