As our drinkstechnology progressed, blenders where included into the bar and a whole repertoire of frozen drinks ensued. Pina Coladas, Blue Hawaiians and Frozen Daiquiris became the perfect drink for sitting at the beach or cooling off on a hot day.

With the inception of molecular gastronomy there has been a huge demand and development in the way that molecular mixology is used to create the tantalizing drinks we enjoy today. Your beverage is no longer limited to the type of glass that it’s served in.

You may even order a sushi platter of carbonated Mojito spheres with floating mint leaves; Cointreau caviar that explodes on your tongue, G&T jellies and jellified Cosmopolitan wedges, the list is endless. Drinking cocktails is no longer just about the taste, there’s a huge emphasis now on the show and the experience. Drinking cocktails has become an event. There are many ways to serve you your favourite tipple. Vaporisingis the latest trend, removing drinking a liquid from the equation entirely. Bompas and Parr created the first ever, walk-in cloud bar. With the help of scientists, they developed their drinks into aerosol form and you literally breathe them in. Limited to 50 minutes per session, you could consume the equivalent of one shot of liquor or a single mixed drink. To prevent accidental overexposure and alcohol soaking into your clothing, guests wear a protective suit similar to a rain poncho.

Where do you predict drinktechnology will take us next?

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