Continuing with my exploration of Tony Conigliaro’s Cocktail Lab, last night I tried the Oh Gosh, a daiquiri variation with triple sec. The recipe calls for a 3-year old rum which I thought was strangely specific and understood as code for Havana Club Añejo white. I wonder if the brand is specified in the British edition? I used Cointreau for the triple sec.
I just received my copy of Tony Conigliaro’s Cocktail Lab, the American edition of Drinks that just came out a few days ago. Tony Conigliaro’s bars, 69 Colebrooke Row in London and le Coq in Paris, are known for their avant-garde approach to cocktails, many of them developed in a laboratory setting. The book contains a wide array of drinks, from twists on classics to more complex recipes, some involving homemade distillates requiring laboratory equipment. Just flipping through the book, it was interesting to see that his sources of inspiration for new drinks even included perfumes. It is the kind of book that is not just a collection of recipes but also a stepping stone for new creations. It is great that he is sharing his creative process with us.