Liquid Culture: New Frontiers
Just as the culinary world advances into new territory via techniques, technology, and revival, so it goes for mixology as well. Complex botanicals and tinctures like those developed and used at Albert Trummer’s Apotheke in Manhattan are making their mark, and developing gravity. Hyper-seasonal and farm-to-bar mixology is also spreading coast to coast (with mixologists like 2009 Napa Sonoma Rising Star Scott Beattie at the forefront). Emotional and experiential cocktails are at the very vanguard in the adroit hands of envelop-pushing experimenters like Tony Conigliaro of 69 Colbrook Row in London. He and Audrey Saunders (Pegu Club, NYC) presented on the Congress mainstage to discuss their exploration of aroma with and in their drinks and the emotions that scent can evoke.