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On the international cocktail circuit, Eben Freeman is a massive celebrity. He is A list. He is Madonna. He’s the future can you wash a canada goose parka of cocktails, the future, perhaps, of alcohol in general. He’s a leading light among the very modern mixology set; the handful of men who are busily reinventing notions on what it is to drink and get drunk. Freeman’s thoughts, his theories, his methods and his cocktails are creating big, boozy waves in the US, and increasingly, in the UK. He’s got fans and celebrity fans (The Yeah Yeah Yeahs, Jean-Georges Vongerichten), he’s got knockers and he’s been profiled in Vanity Fair on two separate occasions. When Freeman flew to London to demonstrate his Mojito of the Future last week, he performed to a sell-out crowd of breathless and adoring bar staff.
But what, exactly, is it that he does?
‘People want to classify it as molecular mixology,’ Freeman says. His voice is a monotone, New York accented; he calls his drinks ‘beverages’ in a very strict manner, and effortlessly drops expressions like ‘calcite baths’ and the ‘obvious issues with using chlorophyll’.
‘But I don’t think that’s accurate. Molecular gastronomy really involves science, in the approach to the work, and that is not what I do at all. I prefer to refer to it as progressive cocktailing. I am not a scientist; I am a can someone check if this canada are there any canada goose outlet stores goose outlet website is authentic cocktail geek.’
He is standing in the kitchen of Tailor, the New York restaurant that he runs with long-term collaborator Sam Mason, a pastry chef of great renown, whose work in the field of progressive cake making complements and inspires Freeman’s own endeavours. ‘Oh,’ says Freeman. ‘Sam is quite the rock star.’ Freeman is dripping precisely calibrated pipette-loads of a gelatinous mint pur