New York: Modern Bartending

As you know, this is my personal style. Everything I can write about this can be viewed with a, well, skepticism. This gentleman is who I personally consider to be one of the best in the world. I could write paragraphs about him, yet I feel I should just let his work do the talking. Without further ado...

http://www.youtube.com/watch?v=WvO_566t36k

Well that was certainly fascinating! I love the science/chemistry aspect of this style and the presentation was unique. I do wonder about calling it the bartending style of the future because I question the practical application. (How many restaurant/bar owners would feel comfortable knowing your bartender was working with liquid nitrogen? Wonder what your insurance premiums would be?)
Honestly I see this more as a way to get younger kids interested in chemistry and product development because the 'cool' quotient is way up there.
Don't get me wrong, I am totally awed by the amount of science, research and work that goes into molecular bartending, I just don't see it becoming popular at bars because the "show" is all behind the scene in the prep production. And for me, when I order a Mojito I like the feathery tickle of a mint sprig in my nose not a little ball of nitrogen frozen, gelatin enhanced mint water.

Thanks for sharing, mojitos are a favorite of mine.

The video throws me back to my tour of the Bacardi factory while on a cruise about 6 years ago. The bar he is working in is in the Bacardi Factory and is part of the tour. The free drinks at the end of the tour were nice as well

-Pete

Stephen i haven't commented, but i have been following your posts. Personally, this was the most interesting. I can truly appreciate what goes behind making the mojito.