Tony Conigliaro

Mixologist, Restaurateur

London

Known as one of the world’s top mixologists, Tony Conigliaro has opened and run some of the best bars in London. After studying the work of chefs, scientists and perfumers, he’s incorporated various methods in his own drink making. Conigliaro has created some of London’s most memorable cocktails like the Spitfire and Oh Gosh. Before opening his own bar, 69 Colebrooke Row, in North London’s Islington, he worked at top-notch bars, like Isola and Shochu Lounge. In 2005, he co-founded Drink Factory, a consultancy, research and development company. In 2011, he opened The Zetter Townhouse with Mark Sainsbury and Michael Benyan. His first book, Drinks, was published in October 2012, and in November, he opened Le Coq in Paris. He opened a new restaurant, Grain Store, with chef Bruno Loubet, in 2013.

  • On April 8, 2013
    Tony Conigliaro answered the question: Tony Conigliaro

    What cocktail trend does Tony Conigliaro want to see die?

    I don’t want to see the fun in cocktails end, but I think some people are doing kind of crazy drinks that don’t taste very good. I’d rather see really fun drinks with whatever they involve but really well worked out and very kind of interesting flavors that are well put together.
  • On April 8, 2013
    Tony Conigliaro answered the question: Tony Conigliaro

    What does Tony Conigliaro think of infused spirits?

    We’re big fans, definitely. I think it’s a real interesting thing to do. One thing we did a few years back was to cook gin sous vide with raspberries then use that in a really simple raspberry-infused gin and tonic. That project has obviously expanded over the years and become a little more complex.
  • On April 8, 2013
    Tony Conigliaro answered the question: Tony Conigliaro

    What are the latest cocktail trends in London?

    I can’t really speak for everybody because everyone does such diverse stuff. At the moment, we’re looking at Greco-Roman drinks and how the wines were flavored with herbs, spices, honey and things like that — resins. We’re kind of compiling a short cocktail list for a new project we’re working on with Bruno Loubet, the chef, and it’s going to be paired with the food. But we’re kind of looking at flavoring wines, and the Romans and the Greeks were very much about smoking wines and using exquisite herbs to make their wines better. But we’re obviously starting with good wines, so hopefully the result will be very palatable. I think this year people are looking at more simple cocktails. They’re kind of moving away from all the overelaborations and just making complex flavors with few ingredients.