Grand Mixologist, Owner Mixology Laboratory
Shuzo Nagumo is equal parts chef, chemist, and cocktailer. He's made a name for himself as a grand mixologist, who takes the essence of food flavors, and infuses them into spirits with astoundingly original results. There's his foie-gras vodka martini, and the gorgonzola cognac; his playful twist on a Tom Collins, the Tom Yum Cooler, looks like a mojito, but tastes like the tangy spicy-sour Thai soup.
"Traditional cocktail making is the art of instantaneousness, whereas mixology requires extra time and effort to create and develop unusual tastes in drinks," he says.