At Cocktail Convention, Experts Unleash a Cutting-Edge Arsenal of Handy Science
Good Froth and Bad Froth The drink on the left was shaken with egg white; the one on the right with gelatin. Paul AdamsHarold McGee, who taught the world how cooking works, turns his attention to serious drinking The annual Tales of the Cocktail convention happened again in New Orleans last week, I seem to recall. And somewhere between the sazeracs and the rusty nails, I attended a series of enlightening seminars (each accompanied by appropriate cocktails, of course). Harold McGee, author of On Food and Cooking and probably the most famous name in food science, was present at Tales for the first time, to lend his expertise to a deserving cocktail world. He sat on a panel with Audrey Saunders, celebrated owner of New York's Pegu Club, and Tony Conigliaro, who pushes the frontiers of molecular mixology at London's 69 Colebrooke Row. Over the course of 90 minutes, during...