Photos and recipes along with Kate Carter’s interview with designer Tony Conigliaro, the bartender applying the techniques of molecular gastronomy to cocktails. Unbelievable.

The cocktail in front of me is supposed to be a Prairie Oyster, but it looks more like a cross between a fried egg and a particularly slimy mollusc, served on an oyster shell. “Go on, try it!” chuckles its inventor, Tony Conigliaro, a top bartender who is applying the now rather infamous techniques of molecular gastronomy to cocktails. I brace myself for sliminess and other horrors but when the yolk enters my mouth it dissolves into a vodka-tomato liquid that’s more tomatoey than anything I’ve ever tasted, before - right on cue - a foamy Worcestershire sauce chaser kicks in. It has the intensity of flavour you associate more with food than mixed drinks, and it’s absolutely delicious.

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