Molecular GastronomyMolecular MixologyInfused Cocktail

Molecular Gastronomy

Food meets science.Molecular gastronomy gives foods we know and forms we do not know. Foams, vapors, ball-shaped foods, cube-shaped.

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Molecular Mixology

It is a specific application of mixing drinks using analysis and techniques found in science to understand and experiment with cocktail ingredients.

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Infused Cocktail

It is a beverage obtained by blending alcoholic beverages (vodka) with flavoring elements (aromatic tea, dried fruits) and brewing for a while.

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Drinks made by mixing various drinks or fruit juices in certain proportions are called cocktails. It is known to originate in America.What is a Cocktail? : Dictionary to this question; They are beverages with beautiful color, appearance and smell that are obtained by mixing drinks with each other and aromatic – bitter drinks.

The definition of the cocktail, whose homeland is America, made in an American magazine in 1806 is as follows: It is a soothing drink obtained by mixing sugar, water, bitter and aromatic drinks called “bitter” into any high alcohol drink (whiskey, gin, vodka, etc.).


It is one of the most widely grown red wine grape varieties in the world. Late ripening makes it suitable for hot and arid climates, with little risk of early […]

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Latte art is a method of preparing coffee created by pouring microfoam into a shot of espresso and resulting in a pattern or design on the surface of the latte. It can also be created or embellished by […]

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Mixology might seem like a newfangled term, but it’s actually pretty old, like mid-19th century old, and was only revived as a way to describe the recent renaissance of bartenders […]

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Gastronomy is the study of food and culture, with a particular focus on gourmet cuisine. The term subsumes cooking techniques, nutritional facts, food science, and palatability plus applications of taste and […]

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