Modernist Mixology: How Bartenders Are Using Centrifuges to Perfect Your Cocktail

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Garrett Snyder is the editor of Tasting Table Los Angeles. He visits with Alex Day and Chris Day (no relation) at Chapter & Verse, a cocktail lab in the Downtown LA Arts District to find out what technology they are utilizing to craft their cocktails.

The most surprising piece of equipment at Chapter & Verse is a medical-grade centrifuge that the bartenders are using to clarify liquid. When spun in a centrifuge, grapefruit juice comes out looking like water but having the bright, intense flavor of grapefruit.