If you’re after a simple drink this spring, maybe give 69 Colebrooke Row in north London a swerve. Owner and head barman Mr Tony Conigliaro – known as a pioneer of molecular mixology – doesn’t really do simple. And by that we mean he needs a laboratory to create the drinks he serves at his bar. Think we’re exaggerating? He owns one called Drink Factory in east London.

Colebrooke Row – No. 41 on last year’s World’s Best Bar list – has just released its new spring cocktail list. It includes the likes of a caper leaf martini, made with gin infused with freeze-dried capers, instilled in a vacuum evaporator and topped with a lily-like caper leaf. Or why not try the honey and pollen bellini, which uses puréed bee pollen (previously thought to be unpuréeable)?

Sounds like a bit of a mouthful? Below, we asked Mr Conigliaro and his team to translate one of their recipes for home consumption.

• 50ml strawberry and neroli purée 
• 100ml prosecco 

For the strawberry and neroli purée (yield 550g):

• 500ml high-quality strawberry purée
• 50ml fresh lemon juice
• 18 drops orange blossom water
• 12 microns neroli (or half a drop will do) 

For the strawberry and neroli purée:

Combine all ingredients and stir. Keep refrigerated until use.

For the cocktail:

Add the purée and 50ml of prosecco to a cocktail tin, stir to combine.

Add the remaining 50ml of prosecco and gently stir.

Pour into a champagne flute and serve.