Despite managing a high social cocktail bar in Chicago's trendy Fulton Market area, chef Grant Achatz looks more like a scientist as he navigates the floor of The Aviary.
Molecular mixology is a popular, emerging school of drink-making that involves precise, laboratory methods -- drinks are frozen in nitrogen, ingredients are mixed using centrifuges and even the glassware is tampered with. The final concoction is a mixed drink that evolves as you drink it, revealing new tastes and sensations the closer you get to the bottom. If you've never seen a reverse-osmosis tank in a bar, give it some time; the world of molecular mixology is growing at an alarming rate as the national palate demands something new. Luckily, bars like The Aviary are becoming more popular.
If you've ever wondered what Luke Skywalker or Flash Gordon might drink, make your way down to The Aviary. And if you can't, you'll have to convince your college physics professor to take up bartending.
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