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| molecular mixology ： ウィキペディア英語版 |
molecular mixology
Molecular mixology is the process of creating cocktails using the equipment and techniques of molecular gastronomy.
These methods enable the creation of greater intensities and varieties of flavour, flavour combinations and different ways of presenting drinks, for example using gels, powders, foams, atomised sprays etc., as well as affecting the appearance of the cocktail〔() An article from the Guardian, with some examples of how the techniques of molecular mixology can affect the appearance of the finished cocktail.〕
==History==
The Art of Drink website suggests that the earliest example of what we now call molecular mixology is the long-established bartending practice of layering ingredients in cocktails. This experimentation with the density and viscosity of fluids uses the principles of scientific investigation that are fundamental to molecular mixology.〔(An Introduction to Molecular Mixology )〕
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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