Scientific experiments you can drink скачать в хорошем качестве

Scientific experiments you can drink

(22 Dec 2010) London, UK, 21 November 2010 1. Award winning bartender and cocktail maker Tony Conigliaro bringing mixologist (cocktail maker) Marcus Sensalus a bottle of flavour created in his bar laboratory and to be used in creation of Silver Mountain cocktail 2. Sensalus pouring spirit into mixing cup (which already includes flavour) 4. Various of Sensalus making Silver Mountain cocktail 5. SOUNDBITE (English) Marcus Sensalus, Mixologist: "Tony brought down the Kigo (spirit), he brought down the cassis leaf distillate and the silver tipped tea. The drink is very simple. You simply stir the Kigo with the silver tipped tea and the kasice leaf. You stir it down until it's stingingly cold and you strain into a cupet or a large martini glass and you garnish with some tea leaves or micro herbs." 6. Various of bartender Tony Conigliaro in bar laboratory mixing flavours to be used in cocktails 7. Close of Conigliaro using laboratory Rotavapour machine to extract flavours for cocktails 8. SOUNDBITE (English) Tony Conigliaro, Award winning cocktail maker : "I was always interested in the hows and whys of cocktails rather than just the history. Although history has a valid input. So we delved into how drinks worked, how flavours worked. We kind of deconstructed all of those ideas and rebuilt them. By doing that, that has allowed us to make our very own bespoke ingredients." 9. Various of ingredients to be used in cocktails London, UK, 29 November 2010 10. Newspaper food critic Nick Wyke 11. SOUNDBITE: Nick Wyke, Newspaper Food Critic : "The trend for cocktails is moving towards using natural ingredients, locally sourced, often foraged from alongside the canals or the fields. So it's using berries, elderberries, elderflower, lavender, things like fruits such as raspberries, and also infusing with everyday items like teas, earl grey tea, green tea, mixed into the cocktails. So it's a very scientific, Heston-like (chef Heston Blumenthal) method." 12. Wide pan of laboratory. 13. Conigliaro burning cassis tea leaves 14. Conigliaro smelling cassis tea leaf smoke 15. Conigliaro writing down cocktail ingredient ideas 16. Mid of Conigliaro working at lab desk 17. Various of ideas board 18. SOUNDBITE (English) Tony Conigliaro, Award winning cocktail maker : "We put the ingredients in the evaporation chamber and we evaporate them through. The vacuum part of it, this allows us to boil the ingredients at a very low temperature, which means we have a fuller, cleaner imprint, so that the heat doesn't destroy the chemical structure of the ingredients. It comes up through here and condenses on this coil, and then comes down into this collection chamber here." 19. Mid of Conigliaro using laboratory extraction machine to extract flavour from kasice tea leaves 20. Pan of Rotavapour machine cooler 21. Close of cassis leaf flavour vapour 22. Close of Rotavapour collecting bowl 23. Various of Conigliaro collecting and smelling flavour London, UK, 21 November 2010 24. Wide of Marcus serving customers a Silver Mountain cocktail 25. Various of customers drinking Silver Mountain 26. SOUNDBITE (English) Voxpop, Cocktail Drinker: "The cocktail is wonderful. I've really enjoyed myself. It's very soft to drink." 27. SOUNDBITE (English) Voxpop, Cocktail Drinker: It's very aromatic and the leaf is very nicely variegated, which is important in a good cocktail." London, UK, 4 November 2010 28. Various of cocktail maker Stanislao Visciano chopping red and yellow peppers (capsicum) into mixing glass 29. SOUNDBITE Stanislao Visciano, Cocktail maker: LEAD IN: STORYLINE: wacky Find out more about AP Archive: http://www.aparchive.com/HowWeWork Twitter:   / ap_archive   Facebook:   / aparchives   ​​ Instagram:   / apnews   You can license this story through AP Archive: http://www.aparchive.com/metadata/you...