The el Bulli starter kit -- endless possibilities for molecular mixology.

A dry ice mixing station turns regular cocktails into spiked slushies!

Anyone making molecular mixology caviars clearly need this... 96 droplets at once, all nice and uniform... Plastic Pipette 96 wells w/ 60 ml syringe

Champagne lava lamp with brandy and creme de cassis bubbles!

Mojito Snow Cones! at the Fairmont Miramar hotel in Santa Monica...

Martini Popsicles ~ at Bar Nineteen12 at the Beverly Hills Hotel

Mojito Sorbet. Liime, mint and rum. It was so cool and refreshing that I almost ate the whole batch in one sitting. Almost. Good thing sorbets are low in fat. Right?

Molecular Mixology continues to pick up steam ~ here is the Domestic Goddess in Training's Gin & Tonic Jelly

Sazerac Gummy Bear!!! Drink Dogma catches us up on TotC day two ~ i'm jealous of the stories of the Molecular Mixology Seminar with Jamie Boudreau and Eben Freeman!

Don Julio Kaffir Margarita with Sea Salt Snow

To finish up some of my molecular mixology research today, here's a 2006 NYTimes article "Two Parts Vodka, a Twist of Science" ~ he is using a laser to tease smoke out of a vanilla bean

Molecular Gastronomy blog, Khymos, shares recipes for Blueberry martini jelly shots, B-52 jelly shots, Prosecco gelée, and Gin and Tonic gelée ~ from the 2007 LA Times slideshow

From a 2006 Wired article, here are recipes for Mary's Fruit (yes, that's a cherry tomato), Dehydrated Rum & Coke, Caramelaserized Wine, and Jellied Gin & Tonic

Jamie Boudreau's Bohemian Cocktail ~ requires homemade Bacon-Infused Bourbon

Science News has a piece on Molecular Gastronomy ~ here is spoonful of mojito and white wine deconstructed (it is a winelike gelée)

Is it any surprise that Jamie Boudreau is moderating the Tales of the Cocktail seminar on Molecular mixology? This is his Martini Sorbet with Olive Caviar!

Bols of Amsterdam has a great history of Molecular Mixology, video series, and a molecular mixology event.

Wow, now i need some cotton candy: "pour sidecar over orange candy floss, melting instantly
take a bow when applause occurs" is the ending of Jamie Boudreau's Brandy new Fashioned!

"The Mojito Of The Future" From Bacardi & Eben Freeman ~ found this video on youtube of the whole process ~ i can't even explain in a caption how cool this one is...

Jamie Boudreau (my new molecular mixology god) has an awesome LEIGH’S LAVA LAMP recipe uses St. Germain elderflower liqueur with violette caviar!

Earth With Dark And Stormy Dust - Created by Eben Klemm, Director of Cocktail Development, B.R. Guest Restaurants.

Jamie Boudreau's (aka Spirits and Cocktails) VESSEL 75 ~ it's topped with maple syrup foam!

Citrus With Campari Rose Foam - Created by Eben Klemm, Director of Cocktail Development, B.R. Guest Restaurants.

The pic is of Moët & Chandon's line of Champagne drinks with foams that add fruity flavor to bubbly. The link is to a Time article that mentions a few more drinks.

Belvedere Pomaranzca Sour With Earl Grey Foam Garnish - Created by Claire Smith, Global Brand Ambassador, Belvedere Vodka.

Cointreau Pearls! Infused with strawberry these can be served with margaritas, or floating in champagne... they are also made with gold flake infusions! See more pics and videos!

Thanks to NOTCOT reader, Rick C, i just discovered this amazing Frank Gehry Cocktail ~ an incredible sculptural molecular mixology concoction of vodka, absinthe, gelatin and more!

Spirits and Cocktails gets ready for Tales of the Cocktail's Molecular Mixology seminar with.... Becherovka DUST! (Becherovka is a 200 year old Czech elixir)

How to make an Edible Martini (video) ~ a gin/vermouth infused flash pickled cucumber... a scientific/culinary alternative to jello shots for your next party?