Intelligent Bartender

The eternal question… what came first, the chicken or the egg… in cocktail terms, I’m reasonably certain that eggs were used in beverage applications long before chicken was ever thought of in a beverage sense. Molecular Gastronomy is certainly bleeding directly into the bar as establishments like Singapore’s Tippling Club continue to raise the bar on many levels. In cocktail terms the process of converting the physical state of a liquid drink into a solid, or a mist is often called molecular mixology. Whatever you choose to call it, cocktails served in an altered state can certainly have an element of cool to them, but before you go converting an entire menu to molecuar recipes, make sure that they’re executable at your level of business.
This is the first bar that I have seen that rivals Der Raum in Melbourne in both style and pure commitment to stretching the way we think about cocktails.

The Kitchen Truly meets the Bar

You be the judge. What came first, the chicken or the egg?

No need for a speedrail or back bar. You also dont have to worry about another bartender putting the bottle back in the wrong place!

Bars like Der Raum and Tippling Club get that people will pay for and tell their friends about experience, and this blog post proves it. When was the last time you read a story about Burger King or Dairy Queen that didn’t have something to do with salmonella… and here we are back again at the chicken…