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Molecular Mixology & Molecular Gastronomy

Ferran Adria from Spain is one of the most creative chefs and is often referred to as the world’s greatest chef. In the late 80’s Adria’s creations enchanted his guests creating legendary culinary foam without sacrificing the delicious taste of the food. Agar, Sucro, Algin, Azureta and more no longer belong only into the chef’s hands. The greatest way to dress up your cocktail, to differentiate you from the other bars, to wow every guest that walks through your door, to bring you to next level – all these are the job of molecular mixology tools. With all these you can present to your best cocktails made with spherification (caviar) floated flavour cream and air-foams. Well, have you ever eaten negroni? Now you can. All products come with a manual to use and make a hard looking job so easy and beautiful.

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