I knew I should have taken more science classes in school. I didn't know it was because they would help me understand what my bartender is doing.
Molecular mixology, a sibling of another movement, molecular gastronomy, has arrived in Milwaukee. Dick's Pizza & Pleasure reports it is doing "foams" in its lounge, which is open Thursday through Saturday, and now Potawatomi Bingo Casino is rolling out a menu of molecular drinks extensive enough to excite a mad scientist.
This hot trend involves creating new alcoholic drinks by manipulating their ingredients on a molecular level. That can turn liquids into solids, and can make a drink garnish, such as a slice of pineapple or cucumber, into a cocktail in itself. And you thought beakers and Bunsen burners were dull.
Beginning tonight, Potawatomi is featuring Molecular Mondays from 6 to 11 p.m. at its Bar 360. Dream Dance Steak is also getting in on the deal, exclusively offering one of the drinks, a concoction of Saracco Moscato d'Asti with pearls of the French raspberry liqueur Chambord, called a Flirty Lady.
The pearls, which are fun on the tongue and give interesting texture to a cocktail, are the result of alcoholic alchemy. Don't ask me to explain how it is done.
Potawatomi is offering cucumber and Pineapple Upside Down Cake martinis that include garnishes as alcoholic as the drink, and the pomegranate martini contains pearls made from the pomegranate flavor of 5-Hour Energy drink. You'll want to paint the house after having a few of those.
Many of the cocktails please the eyes as much as the mouth. Three of them contain pearls made from Blue Curacao.
Foams are liqueur-infused whipped cream. The oatmeal cookie shot is made with Goldschlager, butterscotch schnapps and Baileys-infused foam.
The Chocolate Heaven martini has Baileys, Frangelico, Godiva liqueur, butterscotch schnapps and vanilla vodka, topped with Godiva liqueur-infused foam. The Chocolate Covered Bacon uses Bakon vodka.
Prices range from $8.25 to…Read more...