The cocktail scene is continually evolving, driven by the relentless pursuit of flavor and creativity. In this exploration, bartenders often resemble mad scientists, pushing boundaries through various ingenious techniques. Iain McPherson, the visionary owner of Panda and Sons, has made significant strides in this arena, particularly through the experimental endeavors housed within the Brain Melting Society—a basement lab where flavor-enhancing techniques are meticulously examined and perfected.
Since its inception in 2013, Panda and Sons has not just served drinks; it has crafted a reputation that resonates throughout the bar industry. Its recent accolades include recognition as the 30th best bar in the coveted World’s 50 Best Bars 2024, a testament to its innovation and dedication to the craft. Alongside this prestigious ranking, McPherson’s acknowledgment as the Altos Bartender’s Bartender of the Year underscores the importance of community and collaboration within the mixology world. In McPherson’s words, the award represents his team’s collective efforts rather than a solitary achievement, highlighting the camaraderie that fosters creativity and excellence.
The bar’s latest cocktail menu, aptly titled “Transcend,” serves as an expression of five years of experimentation in the Brain Melting Society. Crafted by McPherson along with bar manager Nicky Craig and the talented Panda team, this menu comprises 16 distinct cocktails. Divided into four thematic chapters—Switching, Sous Pression, Freeze Drying, and Cryo-Concentration—each section delves into innovative freezing techniques aimed at amplifying flavor and enhancing texture.
One standout technique featured in the menu is “Switching,” pioneered by McPherson. This process involves replacing water in a spirit with an alternate flavor, allowing for an intensely flavored final product. This groundbreaking concept emerged during his explorations with Eisbock, where he discovered that by skimming frozen concentrations, the remaining beer gained a heightened achievability of flavors. McPherson’s curiosity led him to delve deeper into the science of freezing by enrolling in specialized courses. He visited esteemed institutions like the University of Reading and Bologna’s Carpigiani Gelato University, further refining his understanding and application of these methods.
The Sous Pression technique serves as an innovative counterpart to sous vide, utilizing subzero temperatures to enhance infusion processes without sacrificing quality. This method embodies the current trend within the cocktail community to embrace culinary techniques that elevate flavor profiles. Complementarily, the freeze-drying technique offers a novel alternative to traditional dehydration methods, allowing bartenders to rehydrate ingredients while retaining their full flavor potency. This dual approach fosters a remarkable interplay of flavors, enhancing the overall cocktail experience.
Furthermore, the Cryo-Concentration technique showcases how innovation can yield delicious results by removing frozen water, effectively concentrating essential flavors, acids, salts, and sugars. These methods have not only garnered McPherson accolades but have also spawned interest among fellow bartenders, many of whom are eager to adopt these techniques in their establishments.
The impact of McPherson’s work stretches beyond the walls of Panda and Sons. Recognizing the importance of knowledge-sharing, he travels worldwide, conducting bar takeovers and educational lectures that encourage other bartenders to experiment with these advanced freezing techniques. His efforts have been met with enthusiasm, demonstrating a growing willingness within the bartending community to explore uncharted territories in mixology.
“It’s been humbling to see them adopted very quickly,” McPherson remarks, reflecting on the warm reception of these innovative techniques. Although the current techniques are shining stars in the cocktail realm, the spirit of experimentation urges McPherson and his team to continuously research and develop new methods, ensuring that their craft remains dynamic and forward-thinking.
The blend of art and science in modern mixology is epitomized by innovators like Iain McPherson and establishments like Panda and Sons. Their journey not only elevates the cocktail experience but reinvents the very narrative of what it means to create exceptional drinks in the contemporary bar scene. As these techniques gain traction, the boundaries of flavor continue to expand, inviting both bartenders and patrons alike to embark on an exciting journey of sensory exploration.
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