Restaurant News & Reviews

June 4, 2013 8:44 PM

Molecular science expands the world of bartending

Tony Conigliaro, a renowned British bartender, is a pioneer in molecular mixology, but he’s got a lot of company these days as more bartenders on both sides of the Atlantic work on elevating the art of the cocktail to science. The best of the new breed of drinks look like regular cocktails but “taste like nothing you’ve tried before,” cocktail historian Erica Duecy says.

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