Molecular mixology is a special practice of creating cocktails and mixed drinks using modern techniques, equipment and special ingredients on the molecular level. The purpose of it is to create new flavours, textures and somehow surprising presentation to enhance the overall drinking experience.
Inspired by the practice of molecular gastronomy with slightly different approach pairing or transforming liquid into materials in the solid form. Cocktail caviar, gels and edible spheres, flavoured foams and bubbles, rapid infusions and smoke and also thickening, clarifying or carbonating a liquid.
Dave Arnold in his book Liquid Intelligence is shaping some of the molecular mixology techniques in order to develop a better looking and better tasting drinks.
Although some of the techniques of molecular mixology require some sort of tools, equipment or ingredients to buy but despite that molecular mixology can bring an extraordinary experience either as a cocktail mixologist or consumer.
Why would you bottle a cocktail? For a couple of obvious reasons that pre-made drinks are guaranteed to be the same every time, convenient to use where you simply pour the liquid over ice without any hassle that is often attached to making cocktails.
Although consistency doesn't have to be totally true. It has been scientifically proven that the flavours of cocktail develop slightly in the bottle over time depending on the material that it's been stored in.
The process how to make bottled cocktails is quite well explained by tales of the cocktail.
When making your own pre-bottled cocktails there are a couple of general rules that you should follow because some ingredients bottle better than others. If your cocktail contains fresh juices that you need to watch for the date that it has been juiced. I would completely avoid using fresh cream or dairy. And if it's made mostly with alcoholic beverages which are the best possible option then it's advisable to keep it in the refrigerator.
These low-alcohol cocktails with ABV of around 12% - 15%, also benefit from fewer calories content, complexity and flavours of ingredients that don't overwhelm the palette. Aperitif style can also enhance tasting experience and activate the appetite before a meal.
I would highly recommend you to invest in the book The Art of the Shim by Dinah Sanders that not only explains what is the shim, ''A shim is a cocktail containing no more than half an ounce of strong spirits-those of 40% ABV and above'', but you can also find plenty of delicious low-alcohol cocktail recipes such as Bitter Giuseppe, Jeff’s Whimsy Shim or Diplomat.
The biggest benefit of low-alcohol drinking is probably that you can drink more delicious cocktails and get less drunk. That would be the case if it's the quality that you are chasing but still be able to connect with your companion and enjoy the moment.
Have you considered drinking your blended vegetables to make healthier cocktails? Combining alcohol with healthy ingredients might sound like a strange idea nevertheless, it gives a cocktail boost and some interesting flavours to work with. Veggies such as Aubergine, beetroot or pumpkin doesn't have to be only in its raw form. But can be also efficiently made as a home-made syrup or infused in a spirit.
Botanicals, also known as herbs, flowers, roots, fruits, seeds are a necessary ingredient in the production of gin. But more importantly, it has become one of the key ingredients in cocktails. If you would like to get into botanicals, even more, check out the book The Drunken Botanist by Amy Stewart.