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Advanced Bartending & Combined Molecular Mixology Certificate Course

Mixology Eventbrite


Mixology School, Unit 6 Davigdor Mews, Hove, The City of Brighton and Hove, GB, BN3 1RF

When(Expired) Monday, 27 May, 2019 @ 10:00 AM
Ends(Expired) Tuesday, 28 May, 2019 @ 6:00 PM

Advanced Bartending & Molecular Mixology Certificate - £500


Molecular Mixology is one of the most dynamic and forward thinking fields in the cocktail world. As leading proponents of these techniques, Mixology Group are well placed to deliver the very best in MM courses. This course is designed for the true cocktail fanatic. Inspired of the likes of Heston Blumenthal this interactive, creative course will allow you the knowledge to add the wow factor to any event or occasion.


This is a two-day course is held at our bespoke Mixology School in Brighton. The way the course is designed is to give you an in depth and hands on experience of the main Molecular techniques and advanced bartending skills that are used in a modern bar setting. Therefore, we create everything from scratch and discuss any pitfalls and issues you may encounter.


Course Requirements


This course is suitable for bartenders and enthusiasts with a good knowledge of cocktails. So graduates of Global Bartenders Certificate or our Working Mixology Course are welcome, as are experienced bartenders.


Learning Outcomes


Students attending this are expected to leave having gained the following skills, competencies, and knowledge:



  • Understanding of major Molecular Mixology techniques

  • Knowledge of Basic & Advanced ingredients used in MM

  • Comfortably use standard & advanced / custom molecular mixology equipment

  • Know the recipes and principles for standard MM preparations

  • Understand the possibilities of and practical applications of MM

  • Able to produce various molecular elements to a high standard

  • Ability to create there own vermouth's, bitters and liqueurs

  • Basic Ice carving skills


Techniques Covered


The techniques that we cover are as follows


Foams and Airs


Classic Egg white foams vs NO2 Egg white foam


Egg White substitute vs No2 Egg white substitute (Cellulose and Aquafaba)


Creating Airs or delicate clouds of flavour that go on top of drinks


Spherification and Reverse Spherification


Utilising Sodium Alginate to create different sized fruit spheres for use as garnish or as an ingredient


Jelly’s and Cocktail Canapes


Creating Cocktail canapes using Agar Agar and other gelling agents and UV reactive ingredients


Dry Ice


Using the latest and safest Dry Ice equipment to maximise the theatrics and value of a cocktail serve


Create alcoholic sorbets fast and safely


Infusion


Rapid infusion techniques


Sous Vide


Liquid creation


Ability to create there own vermouth's, bitters and liqueurs.


Ice


Basic Ice carving


How to create clear ice

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