RENOWNED Edinburgh cocktail bar Panda & Sons have launched their newest cocktail menu, showcasing new sub-zero methods.
Panda & Sons, which was lately rater quantity 57 on an inventory of the world’s high 500 bars, introduced their new menu Transcend, which options freeezing methods invented or advanced by the workforce and headed up by proprietor Iain McPherson.
“The brand new menu is for those who need to ‘geek out’ on the brand new methods or just need to drink nice cocktails and don’t care how they’re made,” says McPherson.
Recognized inside the business as ‘The Cocktail Panda’, McPherson has additionally been dubbed the ‘Willy Wonka of the Drinks Business’ on Drinks Worldwide’s Bar World 100, the place he’s at the moment ranked quantity 47.
Gaining a level from the Gelato College in Bologna and in addition finishing the “Science of Ice cream course” at The College of Studying in 2016, McPherson discovered a ardour for exploring the world of subzero temperatures and making use of them to the world of drinks.
“No-one else is doing this. We’ve invented utterly new strategies for cocktail making, which is thrilling,” feedback Panda & Sons Bar Supervisor, Nicky Craig.
The primary and solely bar globally to take action, McPherson bought a freeze dryer and arrange ‘The Mind Melting Society’ within the basement of sister bar, Nauticus.
Alongside Nicky, they experiment with freezing methods with the goal to extend the flavour spectrum that’s at the moment obtainable to the bar business.
McPherson explains: “Cooks use warmth to deliver out the most effective qualities of their substances, bringing them collectively to create superb fusions of flavours and textures.
“I need to do the identical for cocktails however utilizing chilly quite than warmth.”
After 5 years of analysis, improvement and fine-tuning, the workforce launched their new menu devoted to freezing methods.
Transcend options 16 cocktails that remember the workforce’s foray into freezing utilizing 4 core methods; Switching, Sous Pression, Freeze Drying and Cryo Focus.
‘Switching’ freezes and separates the water content material from a spirit, permitting it to be ‘switched’ with one other flavourful ingredient.
For instance of their Coconut Daiquiri, they freeze and extract the water content material in Bacardi Blanca White rum and exchange it with roasted coconut milk which is then clarified. The top end result affords a scrumptious clean and creamy end.
Panda & Sons’ model new approach ‘Sous Pression’ makes use of the acute pressure of freezing by containing the method in a 2l stainless-steel keg, freezing fruit on this manner leeches the flavour from it for a extremely concentrated end result.
‘Freeze Drying’ extracts 99% of the water from an ingredient to create a dried product that maintains the cell construction and maximises its recent flavour.
In contrast to the extra frequent dehydrator, freeze drying is reversible and permits the workforce to interrupt the limitations of seasonal merchandise and increase their flavour routes all 12 months spherical.
It additionally permits them to do a pure flavour infusion with none dilution, which is showcased of their Seville Negroni.
Lastly, ‘Cryo Focus’ is a way which mimics the method of ripening of fruit by freezing and extracting the water content material from the juice.
This offers a constant stage of ripeness and could be repeated to make flavourful cordials.
Cryo Focus reduces the dilution of juice and spirits, in flip reducing the freezing level which permits drinks to be made colder and recent flavours (usually misplaced within the cooking course of) to be maintained.
Regardless of at the moment being a novel providing at Panda & Sons which McPherson may patent for exclusivity, The Cocktail Panda believes within the reverse.
He defined: “I need to preserve our business progressive, so data sharing is paramount to attain this and to encourage others to do the identical”
Transcend is accessible in Panda & Sons now.
