Cocktails & Science

by on December 04, 2010

My career path has been interesting to say the least. In retrospect it seems to have worked out okay and here's an example of how my chemistry experience has melded with the world of drinks. Chemistry World is a science magazine that catalogues the latest discoveries in science by the top scientists from around the world. As serious as that may sound, they do have a lighter side, and this year for their December edition they decided to publish an article on the science of cocktails. Aside from myself, Eben Klemm and Tony Conigliaro get their names included. It's a nice change to bring cocktails to the world of science, instead of the other way around. You can read the full article online.

Tagged:

Related Posts

Twitter Updates

Bayer CropScience opens $2.4M bee center to improve bee health, agriculture drnk.ca/xbayer #beekeeping
@dawinship what colour is your Tron skillet?
Under rated breakfast food: Pound Cake
This causes me concern: Cuts and red tape are gagging US and Canadian science drnk.ca/xgag
RT @ModFarm: Meet balut, the fertilized duck egg street snack drnk.ca/xbalut
Liefmans Cuvee Brut aged sour cherry ale is a fine drink and Belgians are fine people for making such a beer.