When Alinea's Grant Achatz opened The Aviary in 2011, it didn't surprise anyone that the molecular gastronomy mastermind would apply the same rigor that he's known for in food to his cocktails. Yet the Chicago chef still managed to stupefy the most seasoned of cocktail aficionados with impeccable service and jaw-dropping concepts, like his now-iconic old fashioned in the rocks, made by freezing water inside a water balloon to create a hollow capsule, then injecting it with bourbon and placing the whole thing in a rocks glass to be cracked open by the diner himself.
Outstanding Bar Program: The Aviary
Source: The Aviary/Facebook
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