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.
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.
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
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
Using the latest and safest Dry Ice equipment to maximise the theatrics and value of a cocktail serve
Create alcoholic sorbets fast and safely
Rapid infusion techniques
Ability to create there own vermouth's, bitters and liqueurs.