BY BERNARD TONEY   Over the years cocktail mixology has changed. What started with mixing spirits with juices and soda has evolved into using different tools and science techniques to create something more unique. We’re now in the age of molecular mixology, a fusion of science and cocktail techniques.  It involves the practice of molecular gastronomy along with scientific equipment and methods used create this new breed of cocktails. Toronto-based Chef John Placko makes molecular delights with his product Power For Texture. Placko’s career started in his hometown of Sydney, Australia. He now promotes the awareness and education of molecular cuisine as an instructor with the Modern Culinary Academy. Recently,…