Chicago’s posh The Aviary bar applies the identical “fine-dining method” to cocktails that made Alinea one of the crucial famend modernist eating places on the planet. Each are a part of the culinary universe created by the extremely awarded chef Grant Achatz. The lounge’s distinctive drinks—featured within the lovely assortment The Aviary Cocktail Books—have drawn keen imbibers to the venue and its sister area, The Workplace, each positioned within the metropolis’s West Loop.
Positioned straight beneath The Aviary, The Workplace is a comfy, 22-seat speakeasy that boasts one of many world’s largest collections of uncommon spirits. There, only one chef, one bartender and one server work collectively to ship one-off cocktails to fit your wishes and temper. Upstairs, The Aviary takes creativity to a brand new stage with shows incorporating molecular gastronomy, customized service ware and an ever-evolving seasonal menu. The eye to element consists of a complete room with an ice chef devoted to creating customized cubes.
Along with à la carte choices, The Aviary has curated a number of distinctive experiences. The three-course cocktail development strikes from delicate to wealthy creations, with friends in a position to decide on totally different choices. A five-course cocktail tasting menu with small bites of paired meals, designed by the chef and bar crew, provides a shared expertise for the whole group. And the seven-course kitchen desk expertise, served within the midst of the culinary motion, highlights one of the best that The Aviary has to supply, appropriately paired with meals. This yr’s extra well-liked drinks embrace Nice Pearing, a foggy caramel pu’er tea, chanterelle, pear, pine nut and whiskey concoction with a yuzu popsicle able to be licked or bitten. Within the Rocks comes as an ice sphere with the cocktail inside; it’s served with a slingshot positioned on high, and the visitor is instructed in easy methods to crack open the ice. There are a number of variations: The newest is made with The Glenrothes Whisky Maker’s Lower, Cocchi Vermouth di Torino, Amaro Nonino, Campari and Angostura bitters. And all of us liked Depraved Ass Pineapple, a creamy cocktail poured over mini charred pineapple ice spheres, which permits temperatures and flavors to return collectively as one.