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Molecular Mixology Madness

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A piece in Forbes sheds some light on just how crazy this mixology thing is becoming—Exhibit A: "These cocktails often require their creator to freeze, gel or flambé ingredients." And like the molecular gastronomy trend before it, amaro dust and rum foam are quickly approaching the tipping point: "We've been wanting to call a moratorium on mixology for awhile now ... Friends, it's time. This whole mixology thing has passed the point of no return." [Forbes/ELA]

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