Mixing up a scientific taste sensation (Image: Staff Hood Gamma)From New Scientist:
IT WOULD be lovely to have access to chromatography," Spike Marchant tells me wistfully. As a science journalist, it's the kind of remark I expect to hear from the people I interview. But Marchant isn't a scientist, he's a bartender.
A very special breed of bartender, mind you. What Heston Blumenthal, Ferran Adrià and others have done for food, Marchant and his colleagues are aiming to do for booze. "We're not scientists but we use the ideas of scientists," says Tony Conigliaro, the creative force behind 69 Colebrook Row, a cosy cocktail bar in north London where I have come to learn about, and taste, the future of cocktails.
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