It's been quite a year so far. Let's start with the Golden State of Cocktails in January, where I taught The Pharmacology of Flavor: Part II Flavor Synergy and Mood Manipulation. Many attendees from last year returned and it was great to hear their enthusiasm as they told me about how they had applied the concepts from the 2015 talk.
Then on to Las Vegas for the Nightclub and Bar Show where I gave a 3 hour master class on Flavor Synergy and Mood Manipulation through Sonic Mixology. Attendees got to taste the difference in making infusions, syrups with the Flavor Reactor and experience the debut of Umami Drops, the first flavor modifier that not only makes every cocktail delicious but gets you salivating and hungry at the same time. Then individuals entered The Cocktail Matrix and learned how to create and adjust recipes for the maximum flavor impact.
Nightclub and Bar Show Pro Workshop Class 2016
Roy Porter teaching Sonic Mixology with the Flavor Reactor to attendees
After a short breather, we were on to the National Restaurant and Bar Show in Chicago. Our booth looked out on Lake Michigan with all the sailboats but we hardly got to enjoy the view as attendees kept checking out our products. We were even visited by Phil Wills, a well known face on Bar Rescue and Charles Joly.
Phil Wills, from Bar Rescue stopped by to sample Umami Drops and InstaFoam and play with the Cocktail Matrix
Charles Joly sampled InstaFoam in a Whiskey Sour with Umami Drops
Silence before the storm at the National Restaurant and Bar Show
Eli Munger, CSI chemist pouring cantaloupe syrup made in the Flavor Reactor and Roy Porter serving whiskey sours made with InstaFoam and Umami Drops to attendees.
Next up is the International Farm to Table event in New Orleans August 19-20 where I'll be teaching Sonic Mixology and presenting Flavor Synergy and Mood Manipulation. See you there!
I am happy to have been invited as a plenary speaker to both teach the first Sonic Mixology class at the Farm to Table International meeting, but to also speak on the Pharmacology of Flavor in New Orleans this weekend. It will be an exciting time and participants in the class will work with the Turbo Sonic Mixer to create fat washings, shrubs, extractions, shelf stabilization during the one hour class.
Camper English taught a Prehistoric Cocktail class at the Tales of the Cocktail Event 2015 in New Orleans. On his blog Alcademics, he listed what he packed for this class, and InstaFoam made the list. Sounds like a fantastic seminar to me and I'm sure it was packed!
In January, I spoke at the Golden State of Cocktails on the Pharmacology of Creating Flavor-Addicting Cocktails. Camper English, who has the site Alcademics, has written about my talk, and I think you will enjoy his synopsis. I follow Camper's writings, which are always an inspiration to me, because he has such a cool, objective eye, let alone the knowledge of a wizard when it comes to alcohol. He'll be speaking at the Tales of the Cocktails on Friday July 17 on The Essential Global Guide to Liquors and doing a demo on Saturday July 18 on Prehistoric Cocktail Technology so buy your tickets now.
I’m excited to introduce to you the new science of Sonic Mixology, which will revolutionize the way you prepare, infuse or store alcohols in your bar or restaurant with the Turbo Sonic Mixer.
Sonic Mixology has its foundation in the field of Pharmacology and Sonochemistry where ultrasonic acoustic streaming is used to produce nanoparticles which suspend flavor compounds by altering their nuclear structure. Applying these same principles, Culinary Sonic Instruments has developed a patent-pending method for creating dynamic alcoholic flavors in minutes rather than days, weeks or months.
With just the touch of a button you can create custom infusions, extractions, stabilize flavor in cases of wines and spirits with the power of the Turbo Sonic Mixer. Electrons that are activated by the transducer in the Turbo Sonic Mixer are strong enough to rip holes in foil as they tunnel and stream in the tank. That same action is what creates cold boiling and mixes the compounds in the bottles of alcohol.
Sonic Mixology has its foundation in the field of pharmacology where ultrasonic acoustic streaming is used to produce nanoparticles which suspend flavor compounds by altering their nuclear structure.
Watch the color streaming on both sides of the bottle as the saffron is extracted at rapid speed in the Turbo Sonic Mixer.
Watch how cold boiling occurs only when the flask is inserted into the Turbo Sonic Mixer. There is no change in the temperature in the alcohol and it stops as soon as the flask is removed from the tank.
Cold boiling occurs because of excited electrons racing at over 1000 miles per hour through the alcohol,. Notice the "cold boiling" stops as soon as the flask is removed from the tank.
It's always gratifying when you read someone's post about a class you taught and see that they "GOT IT!" Maren Swanson has written an accurate summary of some of the key points of my class and I thought you might enjoy reading her blog "Pour Play", so skip right along to "18 Shades of Basil: Dr Larrian Gillespie on Scents, Sex and Cocktails" on her blog LiveHappyHour.com and see what you missed.
Louis Anderman, the mad genius behind Miracle Mile Bitters, contemplates his first infusion using the Turbo Sonic Mixer. What's that about a watched infusion?
Here are some great shots taken by Allison Webber Photography during my class on the Pharmacology of Flavor at the Golden State of Cocktails in Los Angeles.
Roy Porter making my introduction.
Getting ready to begin my class
Testing for Supertasters
Louis Anderman of Miracle Mile Bitters volunteered to demonstrate the effect of texture on our perception of flavor. No cheating!
What a great event last night! Pernod held an opening gala in the Fred Harvey Room at the beautiful Los Angeles Union Station. I met several of my old friends and made a few new ones and tasted exciting creations by many local mixologists. Looking forward to the beginning of the classes tomorrow. Again, there is a waiting list for my course, so sign up soon.
Dr. Larrian Gillespie at the Pernod Opening Gala in the Fred Harvey Room, Union Station.
The response to my class has been terrific, so they have moved my talk to a much larger room to accommodate all those wanting to take my course. Seating is still limited, so buy your tickets online at The Golden State of Cocktails now. Here'e a preview:
2:00 PM - 3:00 PM
The Pharmacology Behind Creating Flavor-Addicting Cocktails $25
When applied molecular pharmacology meets flavor perception, the result is finding your cocktail creation’s “G spot” every time. Flavor Pairing (not to be confused with food matching) is a new field of culinary investigation focusing on combining dominant matched flavor compounds to intensify the taste experienced by the consumer. Pharmacology-based flavor pairings allow the bartender or drink engineer the ability to recreate and echo a flavor by combining chemical elements similar to that flavor. The upshot? Volatile aromatics become intensified in the retronasal or “flavor chimney” portion of the mouth. Experience the science behind creating bold flavors and how you can infuse these lessons into your next cocktail program. Aroma sensory testing included. Empire Room
PS: That's me in the lower left corner at last year's event.
Browsing through the photos/movie from last year's inaugural Golden State of Cocktails event, I discovered a nice segment shot during my attendance at Gaby Mlynarczyk's presentation.
Dr. Larrian Gillespie at 2014 Golden State of Cocktails
Looking forward to sharing more great times with everyone, so purchase your tickets now.
My presentation at the Golden State of Cocktails in Los Angeles on January 29 at the Los Angeles Athletic Club has sold out. If you are interested in attending my session, please contact Geoff Nudelman ( geoff@goldenstateofcocktails.com) and request standby seating. Looking forward to seeing you there!
UPDATE: They have just added 30 more seats for a waiting list and may add an additional session so sign up NOW!
