// Drinks

Award-winning bartender Tony Conigliaro takes the principles of molecular gastronomy and merges them with 200 years of bartending tradition, blurring the distinction between food and drink. Fifty classic cocktail recipes updated in astonishing and original ways — beautifully photographed, with a guide to the equipment needed to make his libations at home. The US edition, published as The Cocktail Lab, won the 2014 James Beard Award for best beverage book.