From freezer to glass: when science meets creativity
In today’s world of contemporary mixology, innovation isn’t just about ingredients or presentation, it’s also about how the raw material itself is transformed.
One of the most talked-about techniques in recent years is Switching: a process that uses ultra-low temperatures to modify the structure of a spirit, opening the door to new possibilities in flavor and texture.
What Is Switching
Switching is a mixing technique that involves partially freezing a spirit to separate its water content and replace it with another liquid, either non-alcoholic or a different spirit.
In practice, the water inside the spirit is crystallized at extremely low temperatures (–30 °C or below), removed, and replaced with another liquid element such as juice, tea, plant-based milk, or dealcoholized beer.
The result is surprising: the spirit retains its original alcohol content but gains a completely new consistency and aroma.
The technique was created by Iain McPherson, an internationally renowned bartender and owner of the acclaimed Panda & Sons in Edinburgh — one of Europe’s most innovative cocktail bars.
McPherson developed Switching as an evolution of fractional concentration, a freezing-separation process already used in the food industry. When applied to spirits, he discovered it was possible to “rebuild” them, controlling every variable and creating a new gustatory language.
How It Works
- Controlled freezing – The spirit is chilled to very low temperatures until the water separates into ice crystals.
- Removing the frozen part – The solid fraction is discarded, leaving only the concentrated alcoholic component.
- Replacement (“switch”) – The space left by the removed water is filled with a new liquid: an infusion, a juice, or even another spirit.
- Recomposition – The mixture is brought back to the desired alcohol level, creating a perfectly balanced “hybrid” distillate.
A New Creative Playground
The Switching technique opens up an almost infinite range of creative possibilities for bartenders.
By replacing the water in a spirit with another liquid, they can modify its viscosity, softness, and mouthfeel, creating completely new sensations on the palate.
At the same time, the added liquid introduces unexpected aromatic nuances without compromising the spirit’s original balance.
This approach makes it possible to reinterpret classic cocktails using switched bases, transforming them into true signature creations.
More than a simple method, Switching represents a new way of thinking about cocktails, as an encounter between science and creativity, ideal for bars that want to stand out for their innovation, research, and identity.
Switching is also gaining ground in Italy.
Among the professionals who have embraced this technique is Sossio Del Prete of Rumore Milano, who discussed its potential during his masterclass at Mixology Circus 2025.
You can watch his session, along with those of other featured bartenders here.
Limits and Considerations
Not all spirits are suitable for Switching: those that are highly sweetened or flavored may have different freezing points, making separation more difficult.
The process also requires careful control of temperature and hygiene. The ideal equipment is a professional freezer or blast chiller capable of reaching at least –30 °C.
Innovation Beyond Technique
Techniques like Switching have the power to revolutionize the contemporary mixology landscape.
At Mixology Attraction, you can explore the frontiers of modern drinking celebrating the techniques, stories, and talents that continue to push the art of mixology forward.
