Mixology: Ultrasonic Homogenizer for Cocktail Bars
- Nowadays, sophisticated bars work with highly innovative tools to create unique cocktails and drinks.
- Inspired by the molecular cuisine, bartenders use ultrasonic homogenizers to infuse drinks, blend emulsions and age wine or spirits.
- The Hielscher sonicator UP200Ht is very popular since this ultrasonic mixer is handy, easy-to-use and evokes admiration in bar guests.
Mixing and Infusing Drinks with Ultrasonic Waves
Modern cuisines and bars often are equipped with spectacular tools, which have their roots in the laboratory or apothecary. Chefs and bartenders use rotary evaporators, vacuum chambers, and sous-vide equipment. Ultrasonic homogenizers rapidly found their way into kitchens and bars, too. Ultrasound waves allow to extract and infuse drinks with new flavours, to age spirits and wine and to emulsify oil/water mixtures within seconds. This rapid infusion technique opens a new field to create novel taste experience and flavour combinations. Especially botanicals such as herbs, spices and wood are very often used.
With an ultrasonic mixer such as the UP200Ht, for example a whiskey can be infused with oak chips and turns thereby into a whiskey with a flavour profile as if it has been barrel-aged for several years.
Ultrasonic Drinks and Cocktails: Recipes
Ultrasonic New Orleans Gin Fizz
60ml (2 fl. oz) Gin
5ml (0.1 fl. oz) orange flower water
15ml (0.5 fl. oz) freshly squeezed lemon juice
15ml (0.5 fl. oz) freshly squeezed lime juice
20ml (0.7 fl. oz) sugar syrup
1 vanilla pod
1 egg white
25ml (0.8 fl. oz) double cream
- Add the gin and vanilla pod into a beaker.
- Crush the vanilla pods roughly with a pestle.
- Sonicate the vanilla pod in the gin for approx. 3 min.
- Strain the gin to remove the vanilla pod.
- Add the sonicated gin, orange blossom water, egg white, lemon juice, lime juice, and double cream in a shaker.
- Shake vigorously for 25 seconds.
- Add ice and shake for 30 seconds more.
- Strain mixture into 8-ounce glass.
- Slowly pour soda water down on the inside edge of the shaker to loosen remaining froth.
- Gently ease soda water/froth mix onto drink and serve.
Ultrasonic Basil Smash
50ml (1.6 fl. oz) Hendrick’s Gin
6-8 basil leaves
25ml (0.8 fl. oz) fresh lemon juice
15ml (0.5 fl. oz) sugar syrup
- Place the gin basil and lemon into a beaker and muddle shortly.
- Add the gin and sonicate for approx. 3 min.
- Fill the sonicated mixture into a cocktail shaker with ice.
- Add the sugar syrup and shake vigorously.
- Double strain over ice in a rock glass and garnish with basil leaves.
Aperitif: Ultrasonic Negroni
25ml (0.8 fl. oz) Gin
25ml (0.8 fl. oz) Campari (or Aperol if you prefer a softer flavor profile)
12.5ml (0.4 fl. oz) Martini Rosso
12.5ml (0.4 fl. oz) Dark Vermouth
- Add all the ingredients into a beaker.
- Sonicate the mixture with the UP200Ht for approx. 4 min.
- Build drink in rock glass over ice.
- Garnish with a orange peel.
Read here more about the ultrasonic infusion of spirits and liquors and about the ultrasonic fat-washing of alcohol!
As handy, robust ultrasonicator, the UP200Ht is ideal to
- infuse alcohol
- mature spirits
- age wine & whiskey
- modify textures
- flavor tinctures
The UP200Ht is an ultrasonic cocktail mixer, which is flexible and easy-to-use. It enables ambitious bartenders and expert mixologists to craft unique aroma, flavour-intense infusions and fine emulsions and mixtures within seconds.
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Facts Worth Knowing
About Ultrasonic Mixing
Ultrasonic mixing and extraction is based on the coupling of ultrasonic waves into a liquid. Ultrasonic cavitation breaks cellular structures so that entrapped components are released into the surrounding liquid. That’s why ultrasonic mixing and extraction is very effective in infusing alcoholic beverages. For example, when sonicating lavender flowers in vodka, the ultrasonic forces break the cell walls of the lavender blossom and the aromatic molecules and essental oils from the inside of the cell are released into the vodka. After straining the lavender flowers from the alcohol, the vodka remains as an intensely lavender-infused alcoholic beverage.
Molecular mixology is the process of creating cocktails using the equipment and techniques of molecular gastronomy. These tools and techniques enable the creation of greater intensities and new varieties of flavour, unique flavour combinations and/or an innovative appearance of the cocktails. Methods frequently used by creative mixologists include spherification, suspension, infusion and emulsification. Especially for the latter two ultrasonication is a technique, which enables for spectacular flavours.