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.

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.@poppyafter4 @mdoudoroff @MacCocktail just a pinch of salt and a tsp on sodium bicarbonate to the syrup
.@poppyafter4 @mdoudoroff @MacCocktail salted simple syrup is a great way to enhance the flavour of cocktails
Hawk vs. Rooster Fight: Who wins? Well, I just watched that outside and it's Rooster in the first round. Impressive fight.
.@dagreb it's sweet, bitter and familiar. Plus easy to make.
My favourite lazy drink is a dark rum and Coke with a 20ml mini of Underberg bitters added to the mix.
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