I appreciate the diligence of a scientific mind. Where would we wind up if people applied that kind of rigor to all things? Paying taxes. Mowing lawns. Icing cookies. Dusting the living room. Mixing drinks? Tony Conigliaro does just that. No, not the baseball player – this Conigliaro pioneered the use of “molecular mixology” and is alive and well whipping up improbable concoctions on his lab bench.
By taking advantage of the equipment used in molecular gastronomy, he can pull out intensities and hidden flavor varietals you just can’t get with your Ikea shaker. Not to mention all the fun foams, gels, and powders he can whip up to give your drink that extra presentation push. Ye olde Black-and-Tan and its fellow layered brothers are likely the first examples of molecular mixology in the mainstream.
Conigliaro shares his perch in the mixologist elite with Heston Blumenthal and Eben Klemm. His current home is “The Bar With No Name,” 69 Colebrooke Row in Islington. He keeps his laboratory upstairs, and the guinea pigs (that’s us) downstairs in the bar. The menu includes the “Haiku,” “Lipstick Rose,” “Serafin” and “Almost Blossom and Green Apple Bellini.”
In addition to wowing the thirsty masses at Colebrooke Row, Conigliaro gets tapped for some pretty great events. He worked the launch parties for Tomorrow Never Dies, Superman, Lock Stock and Two Smoking Barrels, and Blood Diamond, to name a few. He’s also been tapped by the staff at GQ, Vogue, Harrods, Evisu, and Giorgio Armani. And, a few weeks ago, Tom Selby stopped by to photograph him in his element at Colebrooke. Check out the full spread here.