Around the globe, mixology is evolving into a cutting-edge arena where bartenders not only serve drinks, but also dive into scientific principles to craft captivating flavors. The remarkable establishment known as Panda and Sons, owned by Iain McPherson, exemplifies this forward-thinking spirit. Nestled in a basement laboratory aptly named the Brain Melting Society, McPherson and his skilled team dedicate their time to innovating cocktail preparation techniques, particularly those involving freezing methods. Since its inception in 2013, Panda and Sons has garnered a wealth of accolades, including recognition in the coveted World’s 50 Best Bars list where it claimed the 30th position in 2024.
One of the standout moments for McPherson came when he was granted the esteemed Altos Bartender’s Bartender of the Year award. “Winning this award means so much, as it verifies the talent and hard work of the entire team at Panda and Sons,” McPherson expressed. His emphasis on collective effort is refreshing in an industry often focused on individual accolades. It’s indeed a tribute to his crew that helped him shine in the limelight, making the recognition feel like a shared team triumph.
Building on its stellar reputation, the bar has recently unveiled its latest cocktail menu titled “Transcend.” This innovative menu, crafted by McPherson, bar manager Nicky Craig, and the entire Panda team, is the result of five years of dedicated experimentation. With 16 meticulously designed cocktails, the menu is notably structured into four thematic chapters: Switching, Sous Pression, Freeze Drying, and Cryo-Concentration. Each chapter brings its own unique angle to the craft, focusing notably on advanced freezing techniques honed in their lab.
The technique titled “Switching” has become McPherson’s pièce de résistance. This method involves extracting water from a spirit and substituting it with distinct flavors, enhancing the overall complexity of the drink. The idea was birthed in 2019 during his exploration of Eisbock, a beer style where concentrated flavor is achieved through freezing. Intrigued by the possibilities, McPherson’s insatiable curiosity drove him to extend his knowledge by enrolling in courses such as the Science of Ice Cream from the University of Reading and Bologna’s Carpigiani Gelato University. Here, he sought to deepen his understanding of how freezing impacts flavors.
Moving beyond Switching, the idea of Sous Pression offers a fascinating alternative to traditional sous vide cooking, replacing heat with sub-zero temperatures to achieve superior infusions. This novel approach realizes the potential flavors that can be extracted when ingredients are treated in unique ways. Just as provocative is the Freeze Drying process. This method retains and rehydrates the flavors without compromising their culinary integrity. Finally, Cryo-Concentration serves as a method to concentrate flavor profiles further by removing frozen water, allowing the essence of the ingredients—acids, salts, sugars—to emerge more vividly.
Safety and sustainability remain central themes at Panda and Sons, where these innovative techniques have resonated deeply within the bartending community. To foster the spread of knowledge, the team has made instructional resources available, encouraging bartenders worldwide to adopt and implement these avant-garde practices in their own bars. McPherson continues to champion the art of freezing techniques through global bar takeovers and educational lectures, underscoring the communal spirit of the mixology world.
McPherson’s excitement about the future is palpable, as he shares insights on upcoming developments. “These four techniques stand at the forefront of our research, but we are continuously exploring new possibilities,” he mentioned. The apparent willingness to evolve and innovate offers hope for a dynamic cocktail landscape where each year brings fresh tastes and creative experiments.
In an era where the boundaries of gastronomy are constantly being pushed, Panda and Sons remains a beacon of ingenuity, proving that mixology is as much about the artistry of ingredients as it is about the science behind them.