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Mixology: Ultrasonic Homogenizer for Cocktail Bars
Today, the world’s leading bars are working with highly innovative tools to create unique cocktails and drinks.
Inspired by molecular cuisine, bartenders use ultrasonic homogenizers to infuse drinks, mix emulsions and age wines or spirits.
UP400ST Hielscher is very popular, as the ultrasonic mixer is practical, easy to use, and draws the admiration of bar patrons.
Mixing beverages with ultrasound:
Modern kitchens and bars are often equipped with spectacular tools, which have their roots in laboratories.
Chefs and bartenders use rotary evaporators, vacuum chambers and sous-vide equipment.
Ultrasonic homogenizers also quickly made their way into kitchens and bars.
Ultrasonic waves make it possible to extract and infuse beverages with new flavors, age spirits and wines, and emulsify oil and water mixtures in a matter of seconds.
This rapid infusion technique opens a new field to create new taste experiences and flavor combinations.
In particular, they are very often used with botanicals such as herbs, spices and wood.
With an ultrasonic blender such as the UP400ST, for example, you can infuse a whiskey with oak chips and turn it into a whiskey with a flavor profile as if it had been barrel-aged for several years.
Ultrasonic mixing and extraction is based on the coupling of ultrasonic waves in a liquid.
Ultrasonic cavitation breaks up cellular structures so that trapped components are released into the surrounding fluid. Therefore, ultrasonic mixing and extraction is very effective in the infusion of alcoholic beverages.
For example, by sonicating lavender flowers in vodka, ultrasonic forces break the cell walls of the lavender flower and the aromatic molecules and essential oils inside the cell are released into the vodka.
After straining the lavender flowers from the alcohol, the vodka is left as an alcoholic beverage with an intense lavender infusion.
Molecular mixology is the process of creating cocktails using the equipment and techniques of molecular gastronomy.
These tools and techniques allow the creation of higher intensities and new flavor varieties, unique flavor combinations and/or innovative cocktail appearance.
Among the methods most commonly used by creative mixologists are spherification, suspension, infusion and emulsion.
Especially for the latter two, ultra sonification is a technique that allows spectacular flavors to be obtained.
Ultrasonic cocktail recipes
Ultrasonic New Orleans Gin Fizz
- 60 ml. of gin.
- 5 ml. of orange blossom water.
- 15 ml. of freshly squeezed lemon juice.
- 15 ml. of freshly squeezed lime juice.
- 20 ml. of sugar syrup.
- 1 vanilla pod.
- 1 egg white.
- 25 ml of liquid cream.
- Add the gin and vanilla pod in a beaker.
- Crush the vanilla pod with a mortar and pestle.
- Sonicate the vanilla pod in the gin for about 3 minutes.
- Strain the gin to remove the vanilla pod.
- Add the sonicated gin, orange blossom water, egg white, lemon juice, lime juice and cream to a cocktail shaker.
- Shake vigorously for 25 seconds.
- Add ice and shake for another 30 seconds.
- Strain the mixture into an 8-ounce glass.
- Slowly pour the soda water over the inside rim of the shaker to loosen the remaining foam.
- Gently pour the soda and foam mixture over the drink and serve.
Ultrasonic Basil Smash
- 50 ml. of Hendrick’s gin.
- 6-8 basil leaves.
- 25 ml. of fresh lemon juice.
- 15 ml. of sugar syrup.
- Place the basil and lemon in a beaker and mix briefly.
- Add the gin and sonicate for about 3 minutes.
- Put the mixture in a shaker with ice.
- Add the sugar syrup and stir vigorously.
- Double strain over ice in a glass and garnish with basil leaves.
- 25 ml. of gin.
- 25 ml. of Campari (or Aperol if a milder flavor profile is preferred).
- 12,5 ml. of Martini Rosso.
- 12,5 ml. of Antica Formula vermouth.
- Add all ingredients in a beaker.
- Sonicate the mixture with the UP400ST for about 4 minutes.
- Pour the mixture into a crystal glass with ice.
- Garnish with an orange peel.
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