In the ever-evolving landscape of mixology, creativity often meets scientific inquiry to elevate the art of cocktail making. At the forefront of this renaissance is Iain McPherson, owner of the acclaimed Edinburgh bar Panda and Sons. Since its inception in 2013, the establishment has garnered numerous accolades, including a commendable position in the 2024 rankings of the World’s 50 Best Bars. The ingenuity showcased in Panda and Sons is a reflection of McPherson and his team’s commitment to pushing the boundaries of flavor through innovative techniques and experimental methods.
At the heart of McPherson’s creative process is the Brain Melting Society, a basement lab where magic happens. Here, the team delves deep into the fascinating interplay between temperature and flavor—an exploration that feels akin to a scientist conducting pivotal experiments to understand the essence of their subject. McPherson’s approach to mixology is particularly dynamic; he employs various freezing techniques to manipulate the textures and flavors of cocktails, which leads to groundbreaking drink recipes that redefine expectations.
This unique vision reached a pinnacle when McPherson received the Altos Bartender’s Bartender of the Year award. His excitement was palpable: “Winning this award is not just a personal achievement but a recognition of my team’s hard work. It’s their dedication that allows me to shine.” Such humility underscores his understanding that in the world of mixology, collaboration is key.
In 2023, the bar unveiled its latest cocktail menu, Transcend, an ambitious project born from five years of experimentation. With 16 distinct cocktails spread across four thematic chapters—Switching, Sous Pression, Freeze Drying, and Cryo-Concentration—this menu showcases a rich tapestry of techniques that blend the art of cocktail crafting with scientific principles.
One of the standout techniques, Switching, is a testament to McPherson’s innovative spirit. This process involves removing water from a spirit and replacing it with an alternate flavor—an idea inspired by the Eisbock method of brewing, which McPherson refined after discovering that reducing water content allows the remaining flavors to flourish. To deepen his understanding of the freezing process, he undertook studies at prestigious institutions that focus on the science surrounding ice and flavor extraction, demonstrating his commitment to learning and improving.
In addition to Switching, McPherson and his team have pioneered Sous Pression, an alternative infusion technique that uses subzero temperatures to enhance flavor profiles in a way that standard methods cannot achieve. Then there’s Freeze Drying, which preserves the taste of ingredients by converting them directly from a solid to a gas, thus retaining their vibrant flavors. Lastly, Cryo-Concentration, which facilitates the removal of frozen water to enhance the concentration of flavors, acids, and sugars in cocktails, demonstrates the versatility of these innovative practices.
These forward-thinking techniques have quickly gained traction within the bartending community. McPherson has even produced instructional videos, empowering bartenders across the globe to replicate these methods in their own bars. “Seeing these techniques embraced so enthusiastically has been a humbling experience,” McPherson commented. “While we have a solid foundation, our journey of discovery continues.”
As he looks to the future, McPherson remains committed to innovation. He hinted at plans to refresh the Transcend cocktail menu with new offerings, possibly integrating elements like ice cream into existing chapters to embrace yet another culinary dimension. Panda and Sons is not merely a bar; it’s a thriving hub of creativity where mixology transcends tradition to embrace a modern and experimental ethos.
The world of mixology is no longer just about mixing spirits; it’s an intricate blend of science, creativity, and collaboration. McPherson and his team at Panda and Sons exemplify this paradigm shift, demonstrating that at the confluence of flavor and science lies the future of cocktail artistry. As they continue to explore new horizons, they inspire bartenders and cocktail enthusiasts alike to rethink what’s possible in the glass.