About this episode
In this conversation with Calsin Hoyle of Molecular Food and Cocktails, some of the topics we discuss include: Calsin's journey from Nairobi, Kenya, to Neuroscience labs in the DC area, to a budding cocktail and dessert company. What molecular mixology actually IS and which techniques and ingredients normally fall under this umbrella category. The magic of spherification and how gelling compounds can add depth and complexity to your favorite cocktail. How Calsin pivoted from events to DIY cocktail science kits in the wake of the Coronavirus health crisis Which DIY cocktail kits have launched so far, as well as which drink experiments are on the horizon Advice for staging cocktail pictures as beautiful as the ones on Calsin's Instagram page. How to prepare for your next boozy, flavorful vacation in Zanzibar And much, much more