El Dorado 3yo Jelly Fohito

We we're asked to create some drinks for demonstration at Hotelympia 2010 that demonstrated a couple of the basic techniques. In the Jelly Fohito (Foam Mohito) we did a gel and a foam to create the ultimate "jello shot" of the classic mohito, which is entirely edible.

Taking the basics of the drink we made an El Dorado rum and lime juice shot glass and used Agar to make the jelly. Set in no time and at room temperature so no refrigeration required.

The foam used xanthan gum (a fermentation product) and cellulose (which is obtained from plant fibres) solution. The combination creates a creamy foam with fabulous mint and honey aroma.

It make the foam we used a cream whipper, which allows storage of the foam for several days in a refrigerator.

Top the lot with a sprig of mint and some zest of lime (although you could put the zest into the jelly for extra effect?) and there you have it!

Hush, it's Vodka

Having just been to the Karlsson Vodka party at Hush last Thursday we would like to thank Boris for a great evening.

Nick from IP was on hand to create an incredible Bloody Mary which redefined what a Bloody Mary should look like.

Anyway, starting off this little place with a some basics, here's the recipe for making cassis pearls essential to the molecular Kir Royale or Pearl Royale as we like to call them.

Welcome to Impact Drinks

So this blog intends to be a forum for our developments in the world of impact cocktails. We wish to create a home for bartenders to exchange information and experience of using ingredients and techniques which are often classified as "molecular".

Now we are the first to understand that molecular cocktails is not the preferred term among the 'tender community, but 'drinks that are well made that taste and look good' doesn't help people find us so we will stick with generic for the time being.

We hope that people will come to this place with the experiences they have had and in return will share and help to solve other's molecular mixology dilemmas.

Keep you eye out for some of the UK bar scene's pioneering bartenders who will also join us with some contributions, techniques and maybe even a recipe or two.