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The bay area's first series of classes focusing on practical uses for for molecular mixology for use in both a home and bar environment. This course covers cutting edge techniques pioneered by chefs such as Ferran Adria, Homaru Cantu, Grant Achatz and Wylie Dufresne. These techniques have been expanded upon by bartenders like Eben Freeman, Tony Conigliaro and Eben Klemm
Class 101 will cover making flavored foams for cocktails, as well as airs a much lighter style for topping cocktails. Liquid nitrogen uses for edible cocktails, and safety techniques. We will also be making a Kir royale with kir spheres made with sodium alginate using a process called sphereification.
There are no classes currently scheduled please contact us if you have interest in this class
: Doug Williams
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