What is molecular mixology?

It's a relatively new concept in cocktail making inspired by the movement in "molecular gastronomy." The approach has an influence, above all, on the visual and textural aspects of a drink with the use of unexpected ingredients such as gelatine, alginate, and citras of calcium to change the visual and work the textures. Daniel Boulud does not take this kind of approach at all in his cooking, which is more traditional.

But he thinks the bar is a great place to experiment and have some fun with these techniques. Where did you learn how to make molecular cocktails? I have learned a lot from our pastry chef.

Now we are using a lot of the same products. My approach was refined by working with Cointreau. They invited me to a special event introducing their spherification technique they had pioneered vis-a-vis cocktails.

Previously it was used mostly by chefs; I was very excited about trying it myself. That's what led to the "Strawberry and Pearls" cocktail I serve at Daniel. People love ... more.

I cant really gove you an answer,but what I can give you is a way to a solution, that is you have to find the anglde that you relate to or peaks your interest. A good paper is one that people get drawn into because it reaches them ln some way.As for me WW11 to me, I think of the holocaust and the effect it had on the survivors, their families and those who stood by and did nothing until it was too late.