What is mixology ?
Mixology, here are a few years that we hear this term with an anglophone sounding but still remaining well often unrecognized.
More and more used, seen out at parties, within receptions or in bars and other hot clubs. It must be said that this term sounds really good. We could simply define mixology as the art of mixing, and therefore to use and mix various ingredients with the objective of creating and carrying out cocktails brimming with originality and ingenuity.
This practice based on the research, the development and the manufacture of cocktails is in full democratization and enjoys a real effect of mode. The whole world is interested, many want to put there and everyone wants his mixologist ! It is foremost a real profession making an appeal to a call of one on its own .
Historically, the use of this term vase probably dates from the middle of the years 2000 and would have made her first appearances on the side of the Bar trends in New York. In the facts, the art of making cocktails with a basis of alcohol and other ingredients would rebound to several hundreds of years. You can on this subject refer to the article on the history of the cocktail.
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This practice requires large skills on the faculty to grant of the products in knowing perfectly their taste, texture and the different possible nuances.
The creation is one of the key points of this new business. But the ability to visit again the existing y takes all the same a very important part. Be able to think once more a cosmopolitan, a Bloody Mary or a Blue Lagoon is a party of the bases of this art again.
The value added of a mixologist (vs a barman) is based on its ability to develop cocktails more nicely, with the application of fine knowledge and combining various components. The mixology uses different technologies and sciences, which, in the coordinating of culinary knowledge aims to create unique products and spectacular.
Mixed to the arts of the table we will talk therefore of molecular mixology. This very recent trend surfs on that of the molecular cuisine. The objective is to always go further in the search for new sensations by modifying the texture, the form and the taste of the products initially used for the development of the cocktail. We will be able to introduce in this case, processes involving substances such as liquid nitrogen, carbon dioxide, enzymes or even of hydrocolloids. As well, once the shape and texture are as amended it will dispose of cocktails taking the aspect of ice, marshmallows – or ravioli.
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Tags: cocktails, mixologie