Has it been a year already since being introduced “Rum Do” style to Elements 8 super premium rum? Last year’s “do” was a festive crawl around some of Notting Hill’s more stylish bars, sampling a range of inspired rum cocktails. This year, our gracious Elements 8 hosts invited a few imbibing bloggers over to the swish Mayfair restaurant, Hush Brasserie, for a night of molecular mixology.

With Hush’s master mixologists at the helm, we were plied with an innovative and tasty range of molecular cocktails. What’s a molecular cocktail? Here’s the Wikipedia entry, but essentially all ya need to know is that molecular mixology is the term for cocktails created with a bit of science lab kit along with cues taken from molecular gastronomy. With some sodium alginate or gelatine – or a good calcium bath, the de/re-construction of classic drinks offers an intriguing and fun way to examine what it is that makes a good mix so satiating. Who says a cocktail can’t be in the form of ravioli or foam? Why can’t a Bloody Mary be served as a canapé or a piña colada as a custardy dessert? For the price you’d expect to pay for a normal cocktail (about eight quid) at Hush, you can come to your own conclusions about molecular mixology.

Among Hush’s unusual mixes, their foam mojito is a sensational treat, as is their piña caviada (featuring tiny pearls of rum). Apparently, the sugar content of rum makes it the best booze for molecular cocktails. Fine by me … especially when it’s super premium Elements 8. And if you still think a cocktail ain’t a cocktail unless served as a liquid, well, you’ll be happy to know Hush still makes ‘em a stiff one the old school way too.