Molecular

Introduction to Molecular Mixology

molecular mixologyLately cocktails have been in a renaissance. There has also been an increased interest in making them a culinary equal. Molecular mixology is one of those trends that is being mirrored from the kitchen because molecular gastronomy… [Continue]

Anti-Bitters (aka Bitter Blockers)

I've always like the idea of molecular mixology, but not necessarily the name or some of the end products. The name has been abandoned by most practitioners of the art, but the media refuses to move on. So be it, it's just a name and if it promote's better drinks / solids / foams / beads then that's fine. Hence forth the anti-bitters discussion will be classified… [Continue]

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@dawinship @dagreb being Canadian is less about symbolism and more about tapping our symbols and drinking their blood err I mean maple syrup
@dawinship @dagreb ah Doug, you leave the door open to so many jokes but my Canadian politeness won't allow me to speak :)
The pH of my bee's honey is 3.7. Beer is generally 3.9-4.5 and lime juice is 2.0. #beekeeping #randomfact
My Bonny New Chapeau :: Tilley Orbit :: drnk.ca/1lXRDDc #photo
Can't wait for @waynecurtis to merge his new book, The Last Great Walk with his love of drink. Working title: Stumble drnk.ca/last-walk
.@RobW_TO @dailyblender the real question is: does it have radioactive deuterium and tritium in it? Short answer: yes it does.