Molecubar: Science Gets Shaken, Stirred and Poured


Were you the “mad scientist” in chemistry class, mixing all sorts of colorful potions and maybe even setting off a little explosion here and there?

Whether you were a science wiz in school or not, the South Florida Science Center, 4801 Dreher Trail North in West Palm Beach, is offering a new program, Molecubar, on Thursday, Sept. 18, guaranteed to make science appeal to adults.

Mixologists from the United States Bartenders Guild will be concocting unique and delicious cocktails and treats, including merlot liquid nitrogen ice cream, carbonated mojito spheres and vodka caviar, accompanied by craft beers and hors d’oeuvres. Molecubar is sponsored by the museum’s young professionals organization.

Suspension, viscosity, emulsion and dispersion are some of the laboratory techniques that will be employed throughout the evening to engineer these alcoholic oddities.

“We love to stir things up at the South Florida Science Center,” said Lew Crampton, Science Center CEO.  “Science is sexy and we continue to prove this hypothesis by reaching a new crowd of Science Center supporters. I can assure you, suspensions, emulsions, dispersions and viscosity never tasted so good!”

Molecubar joins the center’s wildly successful Science on Tap series, featuring speakers at trendy local bars and coffee shops that regularly attract nearly 100 participants to discuss science in a relaxed setting. This program, based on the national Science Café trend, has covered topics such as the science of human sexual attraction and this month will focus on pet behavior.

“With events like Science on Tap and MolecuBar, we are expanding our reach within the community, and having fun while doing so,” Crampton pointed out.

For enterprising mixologists who might wish to whip up a scientifically-enhanced cocktail at home, event partner Chris Fierro of Real McCoy Spirits Corp. has provided this recipe for Carbonated Mojito Spheres:

Carbonated Mojito Spheres

Recipe: Real McCoy Spirits Corp.

1 tsp sugar
3 lime wedges
12 leaves of fresh mint
1 ½ oz. white rum
1/4 cup club soda
dash of lime juice
2 cups water

¼ tsp Calcium Lactate
1 sachet Sodium Alginate

1. In a mixing glass, combine calcium lactate, sugar, lime wedges and mint leaves.
2. Mix and crush using a pestle.
3. Add white rum and club soda, mix.
4. Put small mint leaves in small round molds.
5. Filter mix and fill up molds with it. Freeze.
6. In a bowl, dissolve the sodium alginate in 2 cups of water with a hand blender or eggbeater. Set aside 15 min.
7. Unmold the ice pieces in this sodium alginate bath and set aside 3 minutes.
8. Pick up the ravoles thus formed with a pierced spoon and rinse them in a water bowl.
9. Put each raviole in a tasting spoon. 

Reservations for Molecubar, Thursday, Sept. 18 at South Florida Science Center and Aquarium, 4801 Dreher Trail North in West Palm Beach, are $40 for members and $50 for non-members. A limited number of VIP tickets are available for $75 per person and include a private “Visually Inspiring Presentation,” featuring an interactive demonstration. For more information, go to

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