If you work with fresh juices, purées, fruit cordials, or shrubs, you’re working with pectin—whether you intend to or not. Pectin is one of the main reasons juices stay cloudy, feel thick, clog filters, and separate quickly.

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.