Mixology goes beyond creating unique drinks. Flavor and mood are tied to the same receptors, meaning taste and aroma can either elevate and enhance a drinker's mood - and therefore their experience - or ruin their time at the bar. Join The Museum of the American Cocktail (MOTAC) for "Sonic Mixology & The Cocktail Matrix," featuring Larrian Gillespie, MD, CEO of Addiction Mixology, and learn about the interplay between color, texture, sound, shape, perception of flavor, and acoustic streaming in creating new aromatic compounds which are hidden in post-distilled spirits.
Through a hands-on demonstration of the Turbo Sonic Mixer and a tour of The Cocktail Matrix, learn about sonochemistry and the Venus Fly Trap Domain and how they relate to the science of flavor. Participants will visit the stimulating fields of taste neurology, gastrophysics, and sonic mixology and leave with a better understanding of the relationship between flavor synergy, spirits, the brain, and delivering pleasure through cocktails.
This very special edition of MOTAC's "Touring the Cocktail" series also celebrates the reopening of Clifton's Cafeteria, a Los Angeles culinary icon, now extensively renovated and the future home of MOTAC's next LA gallery. Admission includes gourmet appetizers courtesy Clifton's famed kitchen.
Tickets are $40 in advance, $35 for SoFAB-MOTAC and USBG members, and $50 at the door. If you have any issues with the ticketing software or would prefer to make your reservation on the phone, please call us at 504-267-7490 during the week or 504-569-0405 on weekends. Tickets may be refunded or exchanged up to 48 hours prior to the event. After 48 hours no refunds will be available.
About the Presenters
Larrian Gillespie, MD has followed her passion for artisanal culinary experiences by holding certifications from the French Pastry School, Chicago, La Varenne, Paris, Le Centre de Formations D’Alain Ducasse, Paris, France, Cal Poly San Luis Obispo as an artisanal cheese maker, private studies with Max McCalman, the acclaimed Maître Fromager of the Guilde Internationale de Fromagers, Saint Uguzon, and from the Academie Opus Casseus, St Haon le Chatel, France as a French artisanal cheese maker and cheesemonger under the tutelage of Hervé and Laurent Mons. She is a member of ONAOO, Imperia, Italy as an Olive Oil Sommelier, the International Association of Culinary Professionals, the American Cheese Society, the United States Bartenders Guild, and the American Institute of Wine and Food. In addition, Larrian has studied extensively in chocolate with several Meilleur Ouvrier de France (M.O.F.) and World Pastry Champions. She is the CEO of Culinary Science Investigations, Addiction Mixology, and Jammies Organic Artisanal Jams in Beverly Hills. Larrian, a urologic surgeon from Beverly Hills, is the author of more than ten scientific articles, four chapters in medical textbooks, and nine popular books, and is the inventor of four pharmaceutical patents on angiogenesis. Her interests and expertise in pharmacology, gastrophysics, modernist cuisine, and flavor synergy has placed her as one of the most sought-after consultants in the culinary world.
Michael J. Neff is a bartender, mixologist, entrepreneur, and spirits professional with 20 years behind the stick. He created and curated the spirits menu at Ward III in New York, which was named by GQ Magazine as one of the best places to drink whiskey in America. He has written and lectured around the country about spirits and cocktails, and has been featured in publications as diverse as the New York Times, Wall Street Journal, Paper Magazine, and Esquire Korea. Mr. Neff has consulted with spirits brands from around the world, and currently serves on the advisory board for Avua Cachaça, the ﬁrst artisanal cachaça in America. He is also spearheading ﬁve distinct bars and programs at the storied Clifton’s Cafeteria in Downtown Los Angeles and recently reopened the newly renovated Holiday Cocktail Lounge in New York's West Village.