ADDICTION MIXOLOGY

Addiction Mixology
Mixology, food classes, Turbo Sonic Mixer, InstaFoam, modern day TONICS, POTIONS, and ELIXERS

designed to enhance the enjoyment of spirits, wine and food. 

 

Addiction Mixology 2016

It's been quite a year so far. Let's start with the Golden State of Cocktails in January, where I taught The Pharmacology of Flavor: Part II Flavor Synergy and Mood Manipulation. Many attendees from last year returned and it was great to hear their enthusiasm as they told me about how they had applied the concepts from the 2015 talk.

Then on to Las Vegas for the Nightclub and Bar Show where I gave a 3 hour master class on Flavor Synergy and Mood Manipulation through Sonic Mixology. Attendees got to taste the difference in making infusions, syrups with the Flavor Reactor and experience the debut of Umami Drops, the first flavor modifier that not only makes every cocktail delicious but gets you salivating and hungry at the same time. Then individuals entered The Cocktail Matrix and learned how to create and adjust recipes for the maximum flavor impact.

Nightclub and Bar Show Pro Workshop Class 2016

Roy Porter teaching Sonic Mixology with the Flavor Reactor to attendees

Roy Porter teaching Sonic Mixology with the Flavor Reactor to attendees

After a short breather, we were on to the National Restaurant and Bar Show in Chicago. Our booth looked out on Lake Michigan with all the sailboats but we hardly got to enjoy the view as attendees kept checking out our products. We were even visited by Phil Wills, a well known face on Bar Rescue and Charles Joly.

Phil Wills, from Bar Rescue stopped by to sample Umami Drops and InstaFoam and play with the Cocktail Matrix

Charles Joly sampled InstaFoam in a Whiskey Sour with Umami Drops

Charles Joly sampled InstaFoam in a Whiskey Sour with Umami Drops

Silence before the storm at the National Restaurant and Bar Show

Silence before the storm at the National Restaurant and Bar Show

Eli Munger,  CSI chemist pouring cantaloupe syrup made in the Flavor Reactor and Roy Porter serving whiskey sours made with InstaFoam and Umami Drops to attendees.

Eli Munger,  CSI chemist pouring cantaloupe syrup made in the Flavor Reactor and Roy Porter serving whiskey sours made with InstaFoam and Umami Drops to attendees.

Next up is the International Farm to Table event in New Orleans August 19-20 where I'll be teaching Sonic Mixology and presenting Flavor Synergy and Mood Manipulation. See you there!

 

Powered by