The newest Luminary of Societe Perrier, Tony C, took the time to sit down and have a chat with Karen Loftus to answer questions that include what he thinks will be the next big trend, how aromatics will grow in use throughout the cocktail world and what is Tony's greatest creation to date.
I love your sensorial approach to creating cocktails, which is often affiliated with molecular mixology. Why is it that you don't want to be affiliated with that term?
Tony Conigliaro: It’s a term that has limiting implications. We work with a far wider inter-disciplinary outlook as we take on projects with designers, perfumers, chocolatiers, and architects to name but a few. To use that term implies we look at things purely through the lens of science, which is simply not always the case.
The minute you start defining things as this style or that style they become dead museum pieces. We are far more creatively dynamic than that. We are always moving, discovering beyond what we have already done and what is already out there by not following trends or styles - unless we are subverting them!
What is your greatest cocktail creation?
The Prairie Oyster is one of my all-time favorites. It was when the worlds of science, bartending and culinary skill collided for a moment. It’s a concept drink on many levels, from .......
You can read the full interview HERE
