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The Cocktail Lab: Unraveling the Mysteries of Flavor and Aroma in Drink, with Recipes

By Tony Conigliaro

(Ten Speed Press, 2013)


The Chemistry of Cocktails

When it comes to instructional books, we often hear the word “art” thrown around — the art of filleting a fish, the art of screenwriting, the art of whittling — but not many are quite as literal as molecular mixology master Tony Conigliaro’s The Cocktail Lab. Not only is the book’s presentation an aesthetic delight, from the retro cover with metallic accents to the clean layout of text and illustration, but each photo is a still-life portrait of the featured cocktail, making it almost as delicious to consume visually.

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Dress Up Your Drink!




Stone Cask Ice Rounds

Stone Cask Ice Rounds

For the last few years, we’ve been noticing large, spherical ice rounds in craft cocktails. They’re impressive looking, so at first we assumed they served a purely decorative function. Pioneered by Tokyo’s avant-garde bartenders, the round stuff actually does more than dress up your drink.

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Spanish Bramble cocktail at Range Restaurant

Spanish Bramble cocktail at Range


by Anneli Rufus

Getting into the appetite-stimulating spirit, San Francisco’s Range has launched a new “Aperitif Hour.” This innovative program includes a special menu of aperitif cocktails and exclusive sherries, amaros and vermouths along with bar snacks designed to pair perfectly with aperitifs — all served daily at the sleek, popular Mission District restaurant between 5 and 6 p.m.

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