Science + Industry introduces technique-driven, simplicity-focused cocktail menu

Kate Malczewski

Kate Malczewski

10 January 2019

Manchester bar Science + Industry has launched a new menu titled ‘The Science of Simplicity’, which focuses on using advanced techniques and tools to create bold, streamlined cocktails.

The philosophy of the list echoes that of the venue itself. Hidden on the first floor of Liars Group’s restaurant and taproom Cane & Grain, Science + Industry houses a drinks lab dedicated to experimenting with techniques, equipment and ingredients.

‘The Science of Simplicity is a concept I’ve played around with for a while,’ explained Adam Wilson, head of menu development and drinks training for Liars Group. ‘The notion of using these incredible tools we have to produce drinks that, while looking pretty “normal”, have a lot of technique behind them, and a huge amount of expertise and effort going on behind the scenes.

Sage Advice, a reinterpretation of a classic Sour with sage-infused Marquis de Montesquiou Armagnac, a red grape shrub and fresh lemon juice
Sage Advice, a reinterpretation of a classic Sour with sage-infused Marquis de Montesquiou Armagnac, a red grape shrub and fresh lemon juice

‘Something I try to stick to throughout my work is the idea that your guests don’t need to know how much you know – they just need to benefit from it. This list is the embodiment of that philosophy.’

Wilson’s approach often translates to clever reinventions of classics. For instance, the Girder Swizzle riffs on a classic Swizzle by concentrating the drink into a syrup and combining it with yellow chartreuse. Meanwhile, the Pinot Colada puts a twist on the tropical classic by mixing a Pinot Grigio-based coconut syrup with two types of rum and clarified lime.

Other drinks use a specific flavour or ingredient as their starting point. Mom’s the Word is a cocktail built around the flavours of Berry Bros Gin, emphasising its profile with a syrup of lime leaf, green cardamom and gunpowder green tea, Suze, blue curacao, and lemon tonic.

Each serve has been developed with both flavour, efficiency and waste reduction in mind. ‘We create a lot of flavour using the lab and batch ingredients together in advance, to reduce the number of movements required for each drink, as well as recycling a lot of ingredients,’ said Wilson.

‘[We’re] making syrups and aromatic sprays from offcut citrus peels and using fruits for infusions, then preserving them to create a garnish for that same drink.’

Science + Industry’s team, led by bar manager Karl Stanley and head bartender Sam Taylor, are in the running for Bar Team of the Year at the 2019 Imbibe Personality of the Year awards; Lyndon Higginson, owner of Liars Group, is up for Bar Owner of the Year. Winners will be announced after the awards ceremony on 4 February – stay tuned.

Read more menu launches from the UK's top bars here

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