Molecular Mixology - Molecular Cocktails at Tang Restaurant
Lately cocktails have gone through a period of Renaissance Restaurants are doing away with the “usual” Gin n Tonics and Martinis. The trend now is to use the classics to bring a stylized look to them… Molecular Mixology sure is one of doing it…. The application of science to bartending…The first example dates back years when bartenders used the different densities of liquids to create what we know as ‘Pousse Cafes” or layered cocktails.
Start your Gastronomy Voyage at Tang with our selection of Molecular Cocktails…. The Pisco Sour is one of our recommendations……..soak in some Cachaca with Candy Floss to add that zing to your evening…..
If you prefer something bubbly, the Champagne and Strawberry Caviar is an ideal start to your celebrations.
Perfect blend of taste, textures and of course EXCITEMENT!!!!!!!!
- Berges Bana