—molecular mixologist n.
Mr. Klemm, director of cocktail development for B. R. Guest, which owns Primehouse, is one of a handful of freethinking bartenders who have taken to the idea of employing the techniques of avant-garde cooking to their work behind the bar, a trend that's being called "molecular mixology."
—Peter Meehan, "Two Parts Vodka, a Twist of Science," The New York Times, May 10, 2006
On the heels of "molecular gastronomy" a discipline pioneered in the 1980s by French food scientist Herve This and made famous by groundbreaking Spanish chef Ferran Adria comes this new brand of innovation, in which chemistry and physics help determine what makes a brilliant cocktail. Part of the challenge lies in pairing components with a similar genetic makeup that may not have traditionally gone together; the other part is juxtaposing various temperatures and disparate textures to create startling combinations.
The first Molecular Mixology Class took place at the Ritz Hotel in Paris last October, with eight famous bartenders gathering around food scientist This himself for instruction.
Kate Zimmerman, "Bar manager turns drink mixing into rocket science," The Vancouver Sun, April 20, 2006
"It's all in the mix," New Zealand Herald, July 6, 2005