top of page
slide7-960x180.jpg
Advanced Bartender& Molecular.png
Dry ice shooter.jpg

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 2 day course has been designed to give the student advanced knowledge of cocktails and ingredients used in the bar environment. We cover a day of tasting and creating vermouth’s, bitters and liqueurs. You will also get the opportunity to learn more about historical drinks, and gain an in-depth knowledge in the more obscure spirits on the market. The way the course is designed is to give you an in depth and hands on experience of the main Molecular techniques 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 the 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 and practical applications of MM

  • Able to produce various molecular elements to a high standard

  • Ability to create their own vermouths, bitters, and liqueurs

  • Basic Ice carving skills

 

Techniques Covered

​

  • 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 a 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 their own vermouths, bitters, and liqueurs.

  • Ice

  • Basic Ice carving

  • How to create clear ice

​

Upcoming Courses: ​

  • 10am - 5pm 18th & 19th Sept

bottom of page