Rachelle Younglai
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/ 2 December 2006

Bartenders start mixing cocktails with science

Mixing a cocktail is no minor undertaking for a new breed of bartenders — it’s a matter of science. In kitchens and bars across North America, bartenders, or ”molecular mixologists,” are tinkering with liquid nitrogen, syringes and sodium chloride to make drinks while shunning powdered mixes and commercially flavoured alcohol.