"It's about bringing bartending back to what it used to be, where you created everything yourself," said Brock Shepherd, a Toronto mixologist.
Molecular mixologists follow in the footsteps of molecular gastronomy, a type of cooking pioneered by French scientist Herve This, where instruments and techniques from the lab are brought into the kitchen.
It also relies heavily on tools and techniques that have been used in the kitchen for decades.
Among the interesting results created by this experimentation is edible booze:
"Under the headline "Edible Cocktails/AKA Boozy dessert" on his new menu, Shepherd has remade the traditional slushy tequila-based margarita into a sweet ending to a meal.
He forms an egg by surrounding orange vanilla tequila with a lime sorbet then encasing it in a shell of white chocolate.