Word: mixologist
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Dates: during 2000-2009
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...about changing the texture, density or viscosity, the molecular structure of a liquid," says award-winning mixologist Charlotte Voisey. The chemical-cocktail movement grew out of a 2005 symposium sponsored by Dutch distiller Bols. In attendance were Hervé This, the father of molecular gastronomy, and eight of the world's top bartenders. They created drinks including a boozy ice cream using liquid nitrogen and an ice-cube-like gin-and-tonic jelly. This month Cointreau is introducing a kit to convert its orange liqueur into caviar pearls. Moët & Chandon has created a line of Champagne drinks with foams...
...burgeoning artisanal-spirits industry. "There are nearly 100 independent producers in the U.S. and Canada now," says Owens. "That's up from five in 1990." Experts are encouraging the trend. "It makes me happy that they are up and running, that people are embracing them," says master mixologist Jim Meehan of New York City's speakeasy-inspired PDT, who tasted four artisanal spirits for TIME (see chart). "When they stand up to traditional brands, the standards, I embrace them." He notes, however, that many of the new brands have...
...Cocktails shaken and stirred Legendary London mixologist Douglas Ankrah carefully considers food pairings and serves up cocktails both classic and creative. Thirsty work Australian sommelier Matt Skinner, the wine manager of Jamie Oliver's Fifteen, has written an easy and unpretentious guide to wines. Bartending 101 This comprehensive guide from the Harvard Student Agencies' Bartending Course teaches amateurs to mix hundreds of drinks like...