Mixology, often likened to the practices of culinary alchemists, has evolved into a captivating realm where creativity and science converge. It is no longer simply about mixing drinks; it has transformed into a sophisticated art form where bartenders meticulously explore new techniques to heighten flavors and redefine drinking experiences. Among the leading figures in this movement is Iain McPherson, owner of the acclaimed bar Panda and Sons, who, along with his team, champions an experimental approach to cocktail creation.
At the heart of Panda and Sons lies the Brain Melting Society, a basement laboratory where McPherson and his team conduct rigorous experiments to push the boundaries of flavors in cocktails. Their journey began in 2013, and since then, the establishment has garnered numerous accolades, further establishing its reputation in the global bar scene. Most recently, they celebrated a notable achievement by securing the 30th position in the 2024 rendition of the World’s 50 Best Bars. McPherson’s recognition as the Altos Bartender’s Bartender of the Year adds a personal celebratory note to this success, emphasizing his appreciation for his team’s collective efforts.
“To win the Altos Bartender’s Bartender of the Year was a profound honor, not just for me personally, but as a reflection of the incredible work of my team,” McPherson remarked, emphasizing the collaborative spirit that fuels their success. His words highlight an essential tenet of the bartending industry: behind every noteworthy drink lies a team of dedicated individuals driving innovation.
In 2022, Panda and Sons unveiled its highly anticipated cocktail menu titled Transcend, a culmination of five years of experimentation within their underground lab. This menu is a work of art, comprising 16 thoughtfully crafted cocktails divided into four thematic chapters—Switching, Sous Pression, Freeze Drying, and Cryo-Concentration. Each chapter exemplifies McPherson’s commitment to exploring subzero freezing techniques, uncovering new dimensions of flavor that traditional mixing methods often overlook.
One of the standout techniques featured is „Switching,“ where McPherson ingeniously removes water from a spirit and replaces it with a different flavor. This method was inspired by Eisbock, where frozen elements are removed from beer, intensifying its flavor profile. Keen to deepen his understanding of this innovative approach, McPherson pursued studies in ice cream science at prestigious institutions, further cementing the connection between his cocktail crafts and culinary practices.
Continuing beyond basic bartending principles, McPherson’s method showcases a fascination with the scientific intricacies of mixing. „Understanding the process of freezing has taught me how specific flavors are extracted or amplified while controlling water content,“ he explains. This scientific exploration underpins several innovative techniques employed at Panda and Sons.
Sous Pression, for instance, serves as a subzero counterpart to sous vide cooking, enhancing infusion processes to produce more complex flavors. Meanwhile, freeze drying presents a modern take on traditional dehydration, enabling bartenders to rehydrate flavors without sacrificing potency. Lastly, Cryo-Concentration zeroes in on flavor by removing excess water and intensifying essential elements like acids and sugars, presenting drinkers with a more robust tasting experience.
The reverberations of McPherson’s techniques have not only resonated within the walls of Panda and Sons but have also gained traction across the international bartending community. McPherson actively engages with fellow bartenders through global tours, demonstrations, and lectures, sharing both his insights and methods with aspiring mixologists. “It’s been incredibly rewarding to see these techniques gain such rapid popularity,” he reflects, noting the collaborative nature of the bartending world.
With plans to continue evolving the menu, McPherson’s dedication to innovation remains steadfast. Future iterations of Transcend may see exciting additions, such as integrating an ice cream element, a concept that would further bridge the gap between culinary practices and mixology.
In essence, McPherson and his team at Panda and Sons typify the future of mixology—a perfect amalgamation of creativity, scientific understanding, and collaboration, all culminating in exceptional cocktail experiences that challenge conventional norms. As they forge ahead, the world of mixology looks primed for continual evolution, promising drinkers an ever-expanding array of flavors and experiences.
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