Iain McPherson and his team at Panda and Sons are not just crafting cocktails; they’re revolutionizing them with scientific precision.
In a unique blend of bartending and science, the team operates out of a basement lab, affectionately known as the Brain Melting Society. Their mission? To transform traditional mixology through innovative freezing techniques. Since its inception in 2013, Panda and Sons has become a beacon of creativity, consistently earning accolades such as the 30th spot in the 2024 World’s 50 Best Bars. This year was particularly special, with McPherson being honored as the Altos Bartender’s Bartender of the Year.
This award, McPherson notes, is not just a personal achievement but a testament to the collective efforts of his team. ‘To be recognized by peers is incredible,’ he says, emphasizing the collaborative spirit of his bar. The latest cocktail menu, aptly named ‘Transcend,’ emerges from five years of meticulous experimentation. Structured in four chapters – Switching, Sous Pression, Freeze Drying, and Cryo-Concentration – the menu delves into subzero techniques developed or refined in their lab.
One such innovation, Switching, involves replacing the water content in a spirit with another flavor. McPherson stumbled upon this technique while exploring Eisbock, which involves skimming frozen concentration from beer to enhance potency. Intrigued by the potential of freezing elements, he pursued further studies at the University of Reading and Carpigiani Gelato University, enhancing his understanding of how freezing can manipulate flavor profiles. He explains, ‘I realized this method could extract or amplify flavors and control water content in the liquid.’
The team also explores Sous Pression, a subzero alternative to the traditional sous vide method, offering better infusion. Another technique, Freeze Drying, serves as a novel approach to dehydration, allowing rehydration without losing flavor. Finally, Cryo-Concentration focuses flavors by removing frozen water, concentrating elements like acids and sugars. These cutting-edge methods have quickly garnered respect within the bar community, aided by instructional videos that enable other bartenders to experiment with these techniques.
Beyond the lab, McPherson travels worldwide for bar takeovers and lectures, sharing his freezing philosophies and inspiring peers globally. ‘Seeing these techniques adopted so quickly is humbling,’ he reflects. The Transcend menu, with its emphasis on scientific artistry, is set to evolve further, perhaps incorporating an ice cream dimension, captivating taste buds for another year.
Panda and Sons, under Iain McPherson’s leadership, epitomizes the fusion of science and artistry in cocktail making. Their pioneering work in subzero techniques not only pushes the boundaries of flavor but also inspires the global mixology community. With each innovative chapter, they invite us to experience cocktails as a testament to creativity and scientific curiosity.
Source: Forbes
