created by ege levent
MIXOLOGY
Mixology, in its simplest definition, is the art of mixing. Mixology is a gastronomy art that dates back to 7000 BC. To explain it in more detail, mixology; It is the name given to the art of preparing alcoholic or non-alcoholic beverages, creating new recipes and mixing them. Mixology appeals to the eye as much as it appeals to the palate.
Mixology is the art and skill of preparing and combining ingredients to create exceptional cocktails and beverages. Whether you're crafting timeless classics like an Old Fashioned or experimenting with new flavor combinations, mixology is all about balance, creativity, and technique.
WASHING TECHNIQUES
Milk Washing
Milk-washing is the process of adding whole milk to a spirit, breaking the milk into curds and whey using a citric acid solution (or lemon juice, which adds flavor and more liquid), and straining the curds off either through a coffee filter or in a centrifuge.
The protein in the resulting whey-spirit blend will activate when shaken, resulting in a richly textured, fluffy cocktail—with zero aromatic side effects.
Fat Washing
Fat-washing is a method of flavouring any spirit with a variety of fatty foods including meats, fish, cheeses and butter.
Grill/melt the food with heat, drain off the fat emitted and pour into a bottle of spirit via a fine strainer to remove unwanted particulates. Seal the bottle, shake and place in a refrigerator to solidify the fat, shaking occasionally. Leave for week to allow the fat's flavour to infuse into the spirit.
Lastly clarify by straining first through a fine strainer and then a cheesecloth. The spirit will have taken on the flavour of the fat and also acquired a silky mouthfeel.
BITTER MAKING
Bitter is a concentrated and high alcohol blend produced with desired aromas obtained from Botanicals.
Bitters are also produced by the infusion method, which is a type of brewing.
Infusion means the method of adding flavor to a liquid with a solid substance.
There are no limits to making bitters. Any type of bitter can be made. The prescription is also up to you. Bitters; You can make bitters with an intense or mild taste profile by adjusting the ingredients, waiting time, quantity or grams of ingredients.
TONIC MAKING
Tonic is a non-alcoholic drink whose raw material is quinine and consists of soda and botanical mixtures.
Must-have ingredients: Water, lemongrass, quinine, citric acid, grapefruit peel, lemon peel, orange peel, allspice grain, cardamom, star anise and salt.
Put all the ingredients in a deep pot and boil over low heat for 15 minutes. Let it cool at room temperature. Place it in a glass jar and store it in the refrigerator for 2 days, stirring occasionally. You can filter it into glass bottles and use it for 15 days.
The resulting mixture becomes tonic sauce.
To prepare 1 glass of tonic, mix the following: Sauce, Sugar and soda.
PUREE MAKING
Fruit puree is the physical structure of peeled or whole edible fruits after sifting, crushing and grinding.
When making fruit purees, the fruits to be chosen must be suitable. Ripe fruits can turn into puree more quickly. Fruit purees have stages such as sorting, washing, shredding, crushing and mixing. After these stages, the fruits turn into puree.
The fruits that undergo all these processes become ready after going through the pasteurization stage. The pasteurization stage is very important. Because at this stage, the fruits are prevented from spoiling. In order to prevent the quality of fruit puree from decreasing, attention should be paid to the organoleptic properties of the fruit.
SYRUP MAKING
Fruit syrup is a natural sweetener and a healthy product that adds a different flavor to every product. Fruit syrup is a product that is slightly more liquid than jam consistency. Fruit syrup can be made with all kinds of fruits.
In its preparation: Water, white sugar and fresh fruits are used.
Heat the water with sugar in a saucepan and bring to a boil, reduce the heat and stir until the sugar dissolves and turn off the heat.
Wash the berries, add them to the sugar syrup and mash together.
Let sit for about an hour for all the flavors to mix and combine.
Strain the liquid through a fine-mesh strainer into sterilized bottles or jars.
FOAM MAKING (ESPUMA)
Here is the Foam Making Method with siphon!
Prepare the Foaming Liquid: Prepare the liquid you will use and flavor it. It can be fruit puree or a flavored liquid.
For a quality foam, add 2 gr Xantan Gum and 5 gr Methyl Cellious to the mixture you prepared. If you don't have it, you can use egg white or vegan foam. First; Mix the liquid you prepared with 2 gr xantan gum in the blender at high speed for 5 minutes. Then, add 100 ml of hot water and pour 5 gr methyl cellious and mix in the blender at high speed for another 10 minutes.
Pour the liquid you prepared into the siphon bottle. Be careful not to fill the bottle to its maximum capacity. Attach the N2O cartridge to the siphon bottle. Shake the bottle a few times after attaching the cartridge.
Create the Foam: Remove the foam by turning the siphon bottle upside down and pressing the button lightly. You can check the texture of the foam by squeezing carefully. A denser foam will form when you press firmly.
Sample recipe; Passion Fruit-Vanilla Foam
250 ml Passion fruit Puree
150 ml Vanilla Syrup
100 ml hot Water
100 ml Lime Juice
2 gr xantan Gum
5 gr Methyl Cellious
GELIFICATION
Gelification is a technique for creating edible textures by making liquids gelatinous or solid. This technique is used to create different textures, especially in molecular gastronomy and mixology. Gelation provides both visual richness and taste experience by adding different layers to cocktails.
Materials Used for Gelation:
Agar-Agar: A plant-based gelling agent obtained from seaweed. It also gels at room temperature and creates a firm texture. It also works well in acidic environments and liquids.
Gelatin: An animal-based gelling agent. It creates a softer gel and does not melt at room temperature, so it is suitable for serving cold.
Carrageenan: Another gelling agent obtained from seaweed. Different types of carrageenan provide different textures (for example, iota carrageenan creates a creamy texture, while kappa carrageenan creates a firmer gel).
Methylcellulose: It gels in hot environments, so it is used in hot presentations. It returns to liquid form after cooling.
Gelation Technique Steps:
Dissolve Gelation Agent: Add the gelation agent of your choice to the liquid and stir until completely dissolved. Gelation agents such as agar-agar and carrageenan may require the liquid to boil. Gelatin should be melted at low temperatures.
Prepare the Liquid: Add the desired flavor or color to the liquid. Various liquids such as fruit juice, tea, wine or alcoholic mixtures used in cocktails are preferred. Be sure to choose acidic or alcoholic environments where the gelation agent will retain its effect.
Pour the Mixture into the Mold or Container: Pour the liquid you want to gel into a flat container, mold or silicone. This will allow you to cut the gelatin into small cubes or other shapes.
Cool and Gelate: Depending on the type of gelation agent, let the mixture sit at room temperature or in the refrigerator. Agar-agar will gel at room temperature, while gelatin will usually harden in the refrigerator.
Serve: You can cut the gelatin into cubes or serve it in small molds. You can add a decorative touch by placing it on top of the cocktail or serve it on a separate plate.
SPHERIFICATION
Spherification is a technique for forming liquids into small spheres by surrounding them with a jelly-like shell. This technique is particularly popular in modern gastronomy and is often used within the framework of molecular gastronomy.
There are two basic methods of spherification: Basic spherification and Reverse spherification.
Basic Spherification
This method is done by adding sodium alginate to the liquid and dropping it into the calcium chloride solution. The spheres form a gelatinous shell immediately, but over time the inside also gelatinizes. Therefore, it is recommended to consume it immediately.
Required Materials:
Sodium Alginate (added to the liquid)
Calcium Chloride (added to water, to create a calcium solution)
Desired Flavor or Liquid (fruit juice, tea or other flavored liquids)
Application Steps:
Prepare the Liquid: Add sodium alginate to the flavored liquid and mix well with a blender to ensure it is completely dissolved. You can let it rest for a while and wait for the air bubbles to disappear.
Prepare the Calcium Bath: Prepare a solution by mixing water and calcium chloride in a separate container.
Dripping Process: Drop the liquid containing sodium alginate into the calcium bath with the help of a dropper or spoon. The spheres will form and cover with a gelatinous shell.
Rinse: Remove the spheres from the calcium bath and rinse with clean water. This step removes excess calcium chloride from the spheres.
Serve: Once the spheres are ready, you can serve them immediately, as the interior will continue to gelatinize over time.
Reverse Spherification
This method creates more permanent and long-lasting spheres than basic spherification. The gel shell remains liquid inside, so it is suitable for presenting a liquid as a "popping" sphere. Reverse spherification is especially preferred for more acidic or high calcium liquids such as alcohol.
Materials Required:
Calcium Lactate or Calcium Gluconate (added to liquid)
Sodium Alginate (added to water, for alginate bath)
Flavored Liquid or Desired Liquid
Application Steps:
Prepare Liquid: Add calcium lactate or calcium gluconate to your flavored liquid and stir well to dissolve.
Prepare Alginate Bath: Prepare an alginate solution by mixing water and sodium alginate in a container.
Dripping Process: Drop the calcium-containing liquid into the alginate bath. At this stage, the spheres form a gelatinous outer shell, but their interior remains liquid.
Rinse: Remove the spheres from the alginate bath and rinse with clean water.
Serve: You can serve the reverse spherified spheres immediately or store them for later use.
Tips:
The size of the spheres is determined by the speed and amount of dripping. You can create small spheres with a dropper or larger spheres with a spoon.
You can use very strong flavored liquids to make the spheres taste more intense.
The cleaning and rinsing step is important as it affects the taste of the spheres.
The spherification method is a great technique for adding interesting textures and bursts of flavor to drinks or dishes!
FOGS TECHNIQUE
The Aromatic Vapors and Fogs technique is an impressive method of molecular mixology used to add unique aromas to cocktails and create a visual effect. This technique creates a dense and impressive aroma cloud around drinks, allowing drinkers to prepare the drink through smell before tasting it. Here are the details about the aromatic vapor and fog technique:
Equipment and Materials Used:
Smoke Gun: This small device creates smoke by burning materials such as wood chips or dry herbs and injects this smoke into the drink or glass. Aromatic options such as apple, cherry, oak can be used as wood chips.
Aromatic Vapor and Fog Technique Steps:
Choose the Flavor: Choose an aroma that suits the type of drink. For example, oak, cinnamon or vanilla smoke can be preferred for a whiskey cocktail; coconut or mango flavors can be preferred for a tropical cocktail.
Preparation with a Smoke Gun: Place your chosen flavor source (for example, oak shavings, cinnamon sticks, or rosemary) in the smoke gun and light the gun. When smoke begins to form, direct the gun into or around the drink to allow the smoke to build up.
Cover the Cocktail: When the smoke builds up around the cocktail, cover the glass with a lid to prevent the smoke from dispersing, or place the drink in a glass bowl called a cloche. This lid allows the smoke to penetrate the cocktail and the drinker will experience a strong aroma when the lid is lifted.
Serving: When the lid is lifted or the bowl is opened while the drink is being served, the aromatic smoke quickly disperses, creating an aromatic experience that draws the consumer into the cocktail.
CLARIFICATION
Clarification is a technique that removes the cloudiness of beverages and gives them a crystal clear and clear appearance. This technique can be used especially in cocktails prepared with fruit juices, milk or dense ingredients. Clarification by separating the particles and solids in the beverage both increases the visual appearance of the cocktail and makes the drinking experience smoother.
Freeze and Thaw Filtration
How Does It Work? When the drink is frozen and then thawed, the particles settle and become filterable. This is a simple and easy-to-do method.
How to Do It?
Place the drink in the freezer to freeze completely.
As the drink thaws, the liquid part and the solid particles separate.
Strain the thawed liquid through a strainer or coffee filter.
Clarifying with Gelatin
How Does It Work? Gelatin binds the particles of the drink and allows them to drain. This technique is especially used in cold cocktails and fruit juice-based drinks.
How to Do It?
Dissolve the gelatin in cold water and add it to the liquid. The gelatin traps the particles and solidifies when it cools, allowing the particles to separate.
Leave the mixture in the refrigerator for a few hours.
Strain the solidified gelatin and the drink through a coffee filter or cheesecloth.
Milk Clarification:
How Does It Work? Milk clarification is based on the principle that the acids in the beverage act on the milk and solidify the milk proteins. These solid proteins attract the small particles and sediments that create cloudiness in the beverage. The filtration process is then performed and a completely clear liquid remains.
How to Do It?
Add 5/1 milk to your beverage. (Whole milk gives better results because it has a higher protein content.)
Pour the liquid or cocktail you prepared to clarify over the milk (it gives better results to pour the liquid into the milk and let it sit for about 30 minutes. During this time, the milk proteins will start to clarify the drink.
Separate the clarified part of the drink by straining the mixture through a coffee filter or cheesecloth.
POWDERIZATION
Powderization is a creative molecular mixology technique that converts liquid or oil-based ingredients into solid, powdered form. This technique is used primarily to add a unique texture and flavor to drinks or foods. The powdering process produces edible powders that can be served as a garnish on drinks or sprinkled on cocktails to add flavor.
Ingredients and Techniques Used for Powderization
Powdering Using Maltodextrin:
What is it? Maltodextrin is an ingredient derived from starch that is used to absorb and turn liquids, especially oil-based, into powder. When mixed into oil or liquid, maltodextrin absorbs the liquid and easily turns into powder form.
How to Do It?
Place the oil you want to flavor (such as olive oil, coconut oil, or whiskey) in a bowl.
Slowly add the maltodextrin and stir. The mixture will gradually thicken and turn into powder form.
Pour the resulting powder through a strainer to give it a fine texture.
Example: Olive oil powder, coconut oil powder, whiskey flavored powder. These can be served as a garnish with a cocktail or sprinkled on top of the drink to add flavor.
Dehydration:
What is it? This method is the process of completely drying the liquid and turning the remaining solid components into powder.
How to do it?
Spread the desired liquid (such as fruit juice or syrup) in a thin layer on a tray.
Dry completely in the oven at low temperature or in a dehydrator.
Grind the dried parts in a grinder to make a fine powder.
Sample Powder Recipe: Whiskey Powder
Ingredients: 50 ml whiskey, 3-4 tablespoons maltodextrin
Preparation:
Pour the whiskey into a bowl.
Slowly add the maltodextrin into the whiskey and mix well. The mixture will slowly thicken and start to turn into powder.
Continue mixing until you have a fine powder. Then strain it through a strainer to obtain a smooth powder structure.
Add the whiskey powder you prepared to the cocktail or as a garnish on the side.
VACUUM INFUSION
Vacuum Infusion is a molecular mixology technique that uses a vacuum environment to quickly and intensely transfer flavors into liquids. This process, performed under vacuum, effectively transfers flavor components into the liquid, greatly reducing the infusion time. This method can be used in both drinks and cocktail garnishes, allowing for deeper flavor profiles.
How Does Vacuum Infusion Work?
When the pressure in a vacuum environment decreases, flavor components are transferred into the liquid more quickly. During this process, when the vacuum device pulls air out of the liquid, the liquid and flavor components expand and combine. This expansion and recompression process allows the flavors to be transferred into the liquid very quickly.
Vacuum Infusion Steps;
Prepare Flavors and Liquid: Select the flavors you want (e.g. mint leaves, cinnamon sticks, fruit slices) and adjust the liquid you will be infusing (e.g. gin, vodka, rum).
Place in Vacuum Bag: Add the flavor components and liquid to the vacuum bag. The liquid should touch all surfaces of the flavors.
Start the Vacuum Process: Remove all air from the bag using a vacuum machine. When the bag is tightly closed, the pressure is reduced and the flavor components combine quickly with the liquid.
Dwelling Time: Vacuum infusion is usually completed in a short time. However, some flavors can be left to sit longer to achieve a more intense flavor.
Serving and Presentation: Once the desired infusion level is reached, open the bag and strain the flavored liquid and add it to the cocktail.
FLAVORED SALT
Making Flavored Salts is a great way to add extra flavor to cocktails. You can use a variety of spices, herbs, fruit peels, and sometimes natural flavors like smoke to make flavored salts.
General Method for Making Flavored Salts
Ingredients:
Coarse sea salt or table salt
Flavoring material (fresh herbs, dried fruit peels, spices, etc.)
Preparation:
Prepare Flavoring Material: Prepare according to the ingredients you will be using. Finely chop fresh herbs, grate fruit peels, or grind spices. If the material is fresh, you can put it in a dehydrator to dry it.
Mix with Salt: Mix the flavoring material you have prepared with the salt in a bowl. You can gently pulse the mixture in a food processor at this stage to get a more homogeneous mixture.
Storage: Place your flavored salt in an airtight jar and store in a cool, dry place. These salts will stay fresh for months.
Sample Salt Recipe
Celery Salt
Ingredients and preparation:
Depending on how much you want to make;
Dry the celery root in a dehydrator for 1 day,
Mix the dried celery roots in a blender until they become powder,
Mix with the same amount of salt as the celery you use.
You can use it for a long time in an airtight container.
SALINE SOLUTION
In mixology, saline solution is a saltwater solution used in cocktails. The main purpose of this solution is to add depth to the flavor profile of the cocktail and balance the flavor components of the drinks. Saline solution allows the salt taste to be incorporated into the drink in a more controlled manner, unlike adding just a pinch of salt.
Saline Solution’s Use in Mixology
Taste Balance: Saline solution helps balance sweetness, sourness and bitterness. It makes the flavor components more vivid and distinct.
Umami Effect: The minerals contained in salt can increase the taste effect called “umami” in cocktails and cause the drink to feel richer.
Use in Ice Drinks: Saline, together with ice, prevents the drink from leaving a dull taste on the tongue and makes the drinks brighter.
Suppressing Bitterness: Salt can suppress unwanted bitter tones in drinks. For example, in a cocktail made with a bitter liqueur, saline solution can soften these notes.
Saline Solution Preparation Method
Saline solution is usually prepared in low concentration in mixology:
Ingredients:
100 ml of water (preferably purified or spring water).
4 grams of sea salt or non-iodized salt.
Preparation:
Put the water in a bowl.
Add salt and stir until it is completely dissolved.
Store the mixture in a small, sterile dropper bottle.
What Cocktails are Used in?
Margarita and Daiquiri: Salt provides a sweet-sour balance in acidic cocktails.
Old Fashioned: Provides a balanced drink by softening bitter flavors.
Tiki Drinks: Highlights fruit flavors in tropical cocktails.
Espresso Martini: Balances the natural bitterness of coffee and offers a smoother taste.
Advantages of Using Saline Solution
Better Control: Allows the salt ratio to be included in the drink in a measured manner.
Homogeneous Distribution: Instead of crystallized salt in drinks, it ensures that the solution is mixed evenly.
Minimalist Taste: Instead of adding salt directly, it gives the drink an unnoticeable but noticeable touch of salt.
SUPER FOAM
In mixology, creating a superior foam without using egg whites has become increasingly popular due to dietary restrictions, allergies, or preferences. Here's an overview of super foam alternatives and how to achieve them effectively:
Why Replace Egg Whites?
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Vegan/Vegetarian Preferences: Egg whites are not plant-based.
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Safety Concerns: Risk of salmonella from raw eggs.
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Shelf Life & Storage: Egg whites have a limited shelf life and require careful handling.
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Consistency: Egg whites can vary in quality and performance.
Aquafaba (Chickpea Water)
Aquafaba is the starchy water produced during the boiling of chickpeas or other legumes. Chickpea water in particular is used as an excellent alternative due to its protein and starch content similar to egg white.
Versawhip 600K
A foaming agent based on soy protein, frequently used in molecular gastronomy. It provides high stability and mimics the functions of egg white.