If you haven’t visited Science and Industry yet… where have you been? Set in Manchester’s beloved Northern Quarter, and with a whole new drinks list titled ‘The Science of Simplicity’, this creative concept combines the old with the new in a unique, innovative way.
Once you’ve made it through the sneaky door (posing as a wall), head upstairs to a world of wonder and cocktail concoctions. Set in a gently lit speakeasy style bar, Science and Industry glitters with antique glassware and opulent alchemy relics.
We headed by to peruse the new menu of science and exploration, stopping to ponder whichever poison take our fancy. Split into short sections for ease of understanding, the menu is adorned with whimsical illustrations and short, snappy tasting notes to make deciding as easy as possible.
Here’s a small selection of our favourites…
Inspired by the unrequited love Stanislau Cobianchi (creator of Amaro Montenegro), had for Princess Elena of Montenegro (later to become the Queen of Italy), this little number is short, fruity and sparkling, featuring Cherry Amaro, raspberry and rosemary, Montenegro cordial and prosecco.
A modern taste but a classic feel, this contemporary pick me up was sage infused with Armagnac, lemon, red grape and shrub syrup.
No Shirt, No Shoes, No Tai:
Packing a little punch, this colourful option comes with all the flavour of an all-time, tremendous Tiki tipple, served in a sleek, stirred-down format. Featuring Chairman’s Reserve, Pierre Ferrand dry curacao, pistachio syrup, Smith and Cross, Angostura Original and orange bitters.
Sleek and silky smooth, this concoction offers a double hit of rum, paired with fresh coconut and citrus, featuring Plantation 3 Star Rum, Takamaka Bay Coconut Rum, Pinot-Coco Syrup and a clarified lime.
Adam Wilson, Head of Menu Development and Drinks Training across Science and Industry and the extended group of bars (including other award-winning names such as Crazy Pedro’s, The Liars Club and The Bay Horse Tavern), had this to say; “The Science of Simplicity is a concept I’ve played around with for a while. 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. 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.
“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: 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.”