It is 2050 and you have just ordered an ultrasonic homogeneous cocktail. Have you noticed the unique taste? Do you see the laboratory setup behind the bar? High-tech bartending techniques may sound out of reach, but you don't have to wait 30 years to experience them. All you need is a ticket to Kansas City, Missouri.

The Monarch Bar was named one of the best cocktail bars of the year, providing customers with innovative cocktail techniques such as sub-packaging, clay aging, sour juice and ultrasonic homogenization.

We spoke with Brock Schulte, the bar director and creator of one of the most innovative beverage programs, to understand exactly what ultrasonic homogenization is and how it relates to our Negronis and Manhattans rounds.

"Ultrasonic homogenization uses strong sound waves to change the physical state of liquids and their interaction with solids," Schulte said. "In cocktails, it allows us to change the taste by homogenizing the ingredients into one ingredient-as if the cocktail has been aged in the bottle for years in a matter of minutes."

In other words, this mechanical process makes the small particles of the liquid smaller, more uniform in shape, and evenly distributed in the liquid. Ultrasonic homogenization is not only suitable for mixing wine, but also for aging wine and liquor, aerating batter, stabilizing juices and smoothies, tenderizing meat and hydrogenated edible oil.

Schulte said that the use of this technology in a bar environment is not new, but it is "advanced and expensive."

"The training is minimal, but methodical, so that you don't damage expensive equipment due to lack of experience," he said. This begs a question...

We are just saying that any bar that uses ultrasonic homogenization has invested, so there may be bomb cocktails, so please order. "The one we used at The Monarch cost about $4,000," Schulte said.

Schulte said that men can definitely use this technology at home, "if they want to spend money, absolutely." However, he said to the wise man: "It does use high-frequency sound waves, just like a dog whistle. So ears are uncomfortable." If you want to upgrade your home bar cart, Amazon has several machines priced at $1,000 to $2,000.

Other cool high-tech bartending equipment to consider include super coolers (which allow you to make ice sculptures with wine), liquid nitrogen (please handle with care), carbonators for adding interesting bubbles, and easier-to-use iSi tanks for quick filling Herbal alcohol (for example, in minutes instead of months).

Okay, yes, you have full confidence in the ultrasonic homogenizer.

"We had great success in improvisation in Manhattan and Negroni," Schulte said. Since opening in 2017, both drinks have appeared on The Monarch's menu; Negroni is a private blend of the bar's most popular spirits, complementing the true Kansas City culture, homogenized on toasted limousine oak.

Recently, Schulte's Royal Stag cocktail uses homogeneous pecan bark with The Dalmore 12, Redemption Whisky Rye and González Byass'Matusalem' Oloroso 30 years old.

No need to worry about pronunciation. Just check the menu. "We list them like any other cocktail on the menu, but with special instructions," Schulte said. "Most customers don't even know what half of the cocktail making process we plan here is. However, we are always happy to explain and teach to curious guests. This is an important part of the work."

In fact, the bar that lists this app in the cocktail description may be equipped with bartending geeks like me and you who are talking about the science behind it. So don't be shy. Just ask!

Rotary evaporator. This crazy scientist machine has increased evaporation. Essentially, it is a distillation tool connected to a vacuum and has been widely used in the cocktail field since around 2014.

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