Molecular drink mixology continues to create endless possibilities in the world of molecular gastronomy. Molecular gastronomy techniques generally applied to food have been accepted by mixologists to design appealing cocktails. In this step I will discuss the equipment used during the molecular mixology process, a couple of drink recipes and procedures, and the benefits of offering molecular mixology as part of your venue's drink menu. Molecular mixology uses science to create new flavors and characteristics in a drink. This mixology process creates an unpredictable presentation and enhances the overall drinking experience. Many different types of equipment will be used when preparing molecular drink recipes. Some equipment used will be simple. Examples might include a food dehydrator or a simple blowtorch. Many websites offer simple molecular mixology kits that you can use in the comfort of your own home. You can also purchase great toys like a portable smoker and flavorer. This allows you to add a smoky flavor and bring out the existing flavor of your cocktail. More complex equipment used in molecular mixology includes liquid nitrogen, vacuum machines, cotton candy machines, and rotary evaporators. You should always handle this equipment with caution. This will ensure your safety and the overall quality of the cocktail. Ice sphere cocktails are an innovative technique in the world of molecular drink mixology. You use spherical ice molds to create the ice sphere. With a large syringe inject the cocktail of your choice into the ice mold. I like the idea of ​​a citrus flavored vodka with orange and other juices. Make sure there is a mixology drink in the center of the card. This is because you expect your staff to use the highest quality ingredients to produce high-quality cocktails. They must also retain endless knowledge on how to properly make these drinks. You will need to train your staff to your standards to provide patrons with the highest quality beverages. Your guests will appreciate the quality of service presented to them. They will pay for this level of quality service because the recipes make you look very sophisticated and professional. The presentation is very attractive and your guests will like it. They will pick up a drink and see it as a much more exceptional experience than a regular bourbon and coke. Ingredient costs will be higher, which will increase menu prices. Guests won't mind. These drinks are so good that they would be more than happy to pay the price.