1804, 2016
  • Science Hits the Bar – Foams & Airs

Science Hits The Bar – The Chemistry of Cocktail Foams

April 18th, 2016|

Click to enlarge

Ever wondered about the chemistry behind cocktails? If so, then this mini-series of graphics is for you! As part of the Pint of Science festival taking place in May, I’m running an event at La Raza in Cambridge (UK) looking at how chemistry can be used to make ‘molecular cocktails’. I’ve also created some graphics for it – here’s the first, looking at the chemistry behind creating foams and airs.


101, 2016

The Chemistry of a Hangover

January 1st, 2016|

Click to enlarge

After yesterday’s new year celebrations, you might well be nursing a sore head this morning after a few drinks too many. This is a chemical consequence of consuming alcoholic beverages, but it’s one that, surprisingly, we still don’t fully understand. There are, however, a number of chemical suspects that have been identified as contributing to the symptoms of a hangover; here, we take a look at each in turn, and the evidence for their contribution.


1211, 2015
  • The Chemistry of Rum

The Chemistry of Rum

November 12th, 2015|

Click to enlarge

For the latest in the alcohol chemistry series, we’re looking at a pirate’s favourite spirit: rum. It’s actually hard to describe what constitutes a rum, because there’s not really a fixed definition; different countries have different standards that rums have to meet. Still, despite the differences in types, there’s still a lot of chemistry in common. […]

3006, 2015
  • The Chemistry of Cider

The Chemistry of Cider

June 30th, 2015|

Click to enlarge

Having looked at the chemistry behind beer previously, it seemed only fair to also take a look at cider for all the cider drinkers out there. On a hot summer’s day, the cool, refreshing taste of cider is hard to beat. But what are the chemicals behind this flavour? […]

2104, 2015
  • The Chemistry of Gin

The Chemistry of Gin (And Tonic!)

April 21st, 2015|

Click to enlarge

For the fifth in the ‘Alcohol Chemistry’ series, we turn to gin. As with other types of alcohol, there are a huge number of different chemical compounds present, but it’s possible to identify a range of significant chemical contributors to its aroma & flavour. Here, we take a look at those compounds and where they come from.


3103, 2015
  • The Chemistry of Whisky

The Chemistry of Whisky

March 31st, 2015|

click to enlarge

Whisky is one of the world’s most popular spirits, and comes in many different classes and types. The character and flavour of these differing types vary widely; this, of course, comes down to their varying chemical composition. Here, we take a look at where some of these different compounds come from, and what they contribute.