One may liken the craft of mixology to an intersection of culinary art and scientific exploration, where bartenders must think and act like visionary chemists. Among the notable figures in this ambitious realm is Iain McPherson, the owner of the renowned Edinburgh bar, Panda and Sons. Operating from a creative space known as the “Brain Melting Society,” McPherson and his skilled team are relentless in their pursuit of cocktail perfection, employing unique freezing techniques that elevate both the taste and experience of their drinks.
Since its inception in 2013, Panda and Sons has carved out a celebrated reputation, garnering prestigious accolades, including a spot in the esteemed list of the World’s 50 Best Bars, ranking 30th in 2024. This recognition is not merely a testament to a well-crafted cocktail but is also indicative of the innovative spirit that permeates the establishment. Iain McPherson’s excellence has not gone unnoticed, as he was honored with the Altos Bartender’s Bartender of the Year award, a distinction reflecting peer recognition in a field defined by creativity and camaraderie. In expressing his gratitude, McPherson emphasized that such accolades are as much team achievements as they are personal ones. He pointed out the collective effort that molds the quirky yet effective environment at Panda and Sons, successfully creating a bar where the community thrives.
The Transcend Cocktail Menu
In a remarkable display of creativity and perseverance, McPherson and his team unveiled their latest cocktail menu, titled “Transcend.” This meticulously curated selection of 16 cocktails embodies five years’ worth of innovation and experimentation in their lab-like basement. The menu is structured into four thematic chapters—Switching, Sous Pression, Freeze Drying, and Cryo-Concentration—each serving as a conduit exploring the dynamic shifts brought on by freezing techniques ranging from traditional to avant-garde.
The Switching process, originally inspired by traditional Eisbock beer preparation, involves removing water from a spirit and infusing it with another flavor profile. This lightbulb moment ignited a deeper curiosity within McPherson, pushing him to explore courses focusing on the science behind ice and freezing. By mastering the physics of freezing, he found that the frozen components of a drink could significantly enhance certain flavors while diminishing others, leading to a more multilayered drinking experience.
The other chapters of the “Transcend” menu introduce additional innovative techniques that align with culinary science. Sous Pression, for instance, adapts sous vide principles but applies them within the context of subzero temperatures to achieve improved infusion outcomes. This method fosters a delicate interplay between temperature and time, yielding optimally infused spirits that captivate the palate.
Similarly, the method of freeze-drying challenges conventional dehydration processes by enabling the retention of flavors post-rehydration. The last technique, Cryo-Concentration, offers a method where the focus lies on extracting water to concentrate the overall essence of flavors, acids, sugars, and salts. The evidence of these innovative techniques has gained considerable traction within the cocktail community, driving new bartenders to experiment and adopt these enhanced methodologies.
An Adventurous Global Influence
Beyond the walls of Panda and Sons, McPherson is relentless in his drive to share his innovative methods with a global audience. Through various bar takeovers and educational lectures, he aims to not just exhibit his craft but has ignited a movement encouraging others to embrace and experiment further with freezing techniques. His commitment to ongoing research and development demonstrates an understanding of the fluid nature of mixology, suggesting that innovation is never static.
McPherson believes that the landscape of cocktail creation should evolve continually, and his philosophy toward experimentation only fuels this belief. As he looks to the future, with plans to refresh his drink menu and possibly introduce an ice cream element, he finds himself bolstered by the fast-paced adoption of his methods.
The world of mixology extends far beyond simple cocktails; it is a fascinating journey into the exploration of flavors through inventive techniques. Iain McPherson’s work at Panda and Sons embodies the synergy of creativity and science, forging a path that captivates both bartenders and enthusiasts alike.
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