Good Food
Modernist Mixology: How Bartenders Are Using Centrifuges to Perfect Your Cocktail
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.
By Evan Kleiman • • 1 min readGarrett 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 full episode
4 of 7
Modernist Drinks, Geology and 'Terroir,' Margarita Dermatitis- 0:00Market Report
- 9:24Local Malts for Local Beers
- 18:31The Unforeseen Consequences of Making Margaritas in the Sun
- 24:06Modernist Mixology: How Bartenders Are Using Centrifuges to Perfect Your CocktailYou’re reading this
- 31:32A Geologist Rethinks 'Terroir'
- 39:32The Master Sommelier Exam: The Hardest Test You've Never Heard Of
- 48:28Trois Mec: More than Just Three Guys in a Pizza Place
The full episode
4 of 7Modernist Drinks, Geology and 'Terroir,' Margarita Dermatitis- 0:00Market Report
- 9:24Local Malts for Local Beers
- 18:31The Unforeseen Consequences of Making Margaritas in the Sun
- 24:06Modernist Mixology: How Bartenders Are Using Centrifuges to Perfect Your CocktailYou’re reading this
- 31:32A Geologist Rethinks 'Terroir'
- 39:32The Master Sommelier Exam: The Hardest Test You've Never Heard Of
- 48:28Trois Mec: More than Just Three Guys in a Pizza Place