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PIZZAZZ
A Simple Touch of Creative Science Generates Buzz for Any Bar
By Kelly A. Magyarics
Cafe Atlantico’s Jill Zimorski recommends
the use of airs as an easy way to incorporate
molecular mixology into cocktails. Shown here
is her Salt Air Margarita.
When molecular mixol- ogy hit the scene a few years ago, isomalt
and soy lecithin gained a place on
some shelves right next to gin and
bitters, and emulsifiers and Cryovac
machines joined cocktail shakers
and Hawthorne strainers as bars
became indistinguishable from
laboratories. This subset of bartending — an offshoot of molecular
gastronomy — gives cocktailians
the chance to flex their muscles and
highlight more complex textures
and flavors in drinks, providing both
23 Nightclub & Bar Magazine | MON TH 2009
