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Cocktail Wire

cocktailssuttin.jpgHere's Bloomberg critic Ryan Sutton on cocktail bars making better drinks with chemistry. Quote: "Don't call it molecular mixology, because this is less about spheres, foams and gels than it is about bartenders using expensive laboratory equipment with multisyllabic names to make the drinks we already drink far better." Cited in the story: The Butterfly, Booker & Dax, The Aviary, 41 Degrees, and Barmini. [Bloomberg]

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