Having worked at some of London's most fashionable cocktail bars such as Detroit and Isola, Tony Conigliaro is something of an alchemist when it comes to cocktails and is described as the Heston Blumenthal of the cocktail world.   In fact, they are actually very similar in that they both are blessed with a burning zeal to explore how science can be used to improve flavours. His influences are wide and varied from perfumery, design, science, alchemy and gastronomy. One of Tony's secret tools is a 'sous-vide', which is an adapted piece of airline catering equipment that is used to infuse the raw materials of cocktails.   He explains: "Cooking the fruit in alcohol in a sous-vide at exactly 52 degrees, results in a much cleaner taste".  

Tony produces cocktails that are works of art, a feast for the eyes as well as the taste buds.   One such example is the Tanqueray No Ten Martini, a gastronomic spin on a classic. This premium gin is packed with botanicals and smells wonderfully aromatic. Working with this scent is one of Tony's enthusiasms. This must be the only martini in the world that comes with a perfume atomizer on the side, which contains Tony's own-recipe of chamomile and grapefruit bitters in a spray form. The customer can accessorize their drink to their own taste - genius!