Summary: We at Wired love a good cocktail, not just a good cocktail, a great cocktail. And making a great cocktail is more than just art, it’s a science. You have to consider flavor combinations and liquor to mixer to ice ratios. And bar patrons pallets have expanded — vodka tonic or a Cosmo just doesn’t cut it anymore. What you imbibe has become a sophisticated blend of ingredients like infused syrups and egg whites. In this bonus podcast, host Adam Rogers geeks-out with San Francisco-based bartender Jennifer Colliau. Jennifer tends some of the city's greatest bar. Recently, she began handcrafting pre-prohibition era cocktail ingredients with her business Small Hands Foods. Hoist a glass to and find out why orgeat is not usually made with bitter almonds and what bartenders drink when nobody is looking.
