Baa Laboratories present their Molecular Mixology

After donning their white coats and discussing quantum theories, the boffins over at Baa Bar laboratories have been busy with their applied science of the cocktail and are pleased to introduce a new range of drinks. Following some controlled experiments, analysing atoms and getting ecstatic over electrons, drinks at Baa Bar have now evolved.

New offerings at the Fleet Street, Hardman Street and Victoria Street venues bring molecular mixology to the customer via incorporating CO2 (dry ice), flamed mist and flavoured clouds, as well as the techniques of molecular gastronomy, for an incredible cocktail experience. These methods enable the creation of greater intensities and varieties of flavour and flavour combinations - freeze dried fruits, flavoured foam and clouds, together with fun ingredients (chocolate covered popping candy) to the more elegant (orange blossom clouds and elderflower foams).

This new line of science cocktails is part of a major refurbishment for Baa Bar, which will take the brand forward and strengthen its reputation for tongue-in-cheek populism. Elaine Clarke, Chief Executive of Baa Bar says: “We wanted to create a strong visual ‘story’ that people will want to photograph, tweet, share and discuss. It’s about creating theatre and excitement whilst still being perceived as value led”.

The Baa Bar scientists are also celebrating after their Nottingham venue was recently voted one of the best bars in the UK by Chillisauce (August 2014)*. Situated on Goose Gate in Nottingham city centre, Chillisauce said: “Baa Bar’s approach to beverages is literally scientific. Their brightly coloured shooters and smokin’ cocktails, served in flasks, wouldn’t look out of place in a 1950s sci-fi B-movie laboratory. If we knew science was this ace, we’d have taken more notice during chemistry!”.

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Posted: Friday 19th September 2014
ID: 4888 - 1221