AI can give cocktail ideas very quickly. It can suggest ingredients, organize notes, create drink names, and help turn a rough concept into a first recipe. That is useful. But it is not the same as cocktail R&D.

Tony Conigliaro is one of the few modern bartenders whose influence is visible even when his name isn’t on the menu. Across the last two decades, his work helped move cocktails from “well-made and balanced” toward something broader: drinks that carry a point of view, use aroma like a narrative tool, and rely on repeatable process rather than improvisation.

In contemporary mixology, speed matters. Not just for service, but for research and development, seasonal menu work, and rapid testing behind the bar. One technique that has become a modern standard in many cocktail programs is rapid infusion, a method that uses a cream whipper (whipping siphon) and pressurized gas to pull flavor from herbs, spices, fruits, and botanicals in minutes instead of days.