Over the last decade many of the principals of molecular gastronomy have carried over to mixology, but generally speaking you have to take out a second mortgage if you want to try them. Here's a kit that lets you be a cocktail chemist in the comfort of your home. No mortgage required.
You have tons of vodka lying around. Maybe your friends left it. Maybe it was on sale. Maybe you bought it because it's cheap and you heard you could make it into whatever booze you want. What?
Just as molecular gastronomy is the future of food, molecular mixology is the future of drink. One of the leading figures of both is none other than cutting-edge chef Grant Achatz, who just opened one of these future bars in Chicago.