The question is not why molecular mixology is so important in cocktail making, but it should be what cocktail making would be without this wonderful procedure. It is the opposite of molecular gastronomy.
It deals with tinkering with drinks, changing their flavor and color, changing even their texture and giving them an all-new uniqueness. This is not a very new science but when it hit the bars back then, it was a great revel for many people. The good news is that even today, there is still so much that you can do with this wonderful skill if you possess it. You can make astounding edible cocktails, easily.
Molecular mixology is a very adventurous skill. It allows you to experiment widely. It does not matter what flavor you would like to try out, but the good news is that the result is always very pleasant and delicious. You can fuse colors, flavors and many more ingredients to completely alter the nature of the available drinks to come up with masterpieces. During the process of cocktail making, there is gelling and binding, and that is how we get these wondrous flavors and drinks.
One good thing that you must know is that the process of molecular mixology is very new, still in its developments stages and therefore you can take advantage of the development room that is available. You can innovate as much as you want and if you hit a new formula, you can post it on the internet to benefit other cocktail lovers. You can make everyday a new cocktail day. Only 10 years or so old, this method gets better every day. Many places in the world, people are experimenting with different types of ingredients. For example, in India, fruits are used to infuse different flavors. For people who know what they want, this has something for everyone.