The Aviary Cocktail Kitchen

Here it is.

Someone finally decided to put the resources behind the concepts you all have heard me harp about over the past few years.

The kitchen-focused-executed cocktail (el Bulli.) The wall between the bar and kitchen is no more.

The application of modern techniques to the cocktail, in innovative, creative and playfull ways.

Aggresive and unusual approaches to dining structure.

There are too many links, so I'll set you on the path with just one cocktail, and let you seek out the rest.

http://www.youtube.com/watch?v=7LN9k1Il ... re=related

This will be discussed in cocktail circles for quite some time. I know Chef Achatz will make this work. This is a happy day!

EDIT: Oh! They are doing a progressive cocktail!

Think this one folks in bourbon country may be able to relate to real easily:

Old Fashioned IN the rocks.

I love the potential of that one, but they are gonna find some issues moving forth (and they will change, developmentally on this concept, I am sure.)

They will fnd out that people drink drinks at different rates and that this concern becomes the concern for some of thier ideas. They are banging things out in a lab. Produce, test, done. It always transfers over to the user side a bit differently. Every individual has thier own way of approaching the puzzle that you just put before them. But of course you know this.

You see when they break the egg? It falls apart in irregular shapes and sizes? No bueno. The drink will become a watery mess. More time in the blast chiller and a dremel power tool (or heated blade?) will fix that.

They gotta change the size of the glass or balloon. The glass is too big. Someone is gonna break something. Yet another mess.

A killer variation would be to keep the drink in the ice, make a hole and then let the guest drink through the ice-encapsulated shell via straw (cut, of course.) It could be done in a dinner napkin-lined shallow soup bowl, atop an egg-stand. That way it could sweat and not move or drench the surroundings. Beautifull, yet functional.

You could put it atop a rocks glass, but then you'd have to engineer 'sweat grooves,' so that it precipitated into the glass. That would take a bunch of man-hours or a special mold.

It will be interesting to see what they come up with...

EDIT: Oh! To correct my own thought on this matter... The balloons force a teardrop shape, not so conducive to egg stands, Maybe in a rocks glass, over the bowl?

My issue is, what is added other then novelty? I don't really have a problem with novelty, other than it is going to turn an $8-12 cocktail into a $15 cocktail. Both the old fashioned and clear cocktails added nothing new or inventive to the taste, most important part, of the drink. Drinking a "clear" cocktail or cracking an ice sphere doesn't add any value to me, the consumer. While both ideas/techniques are very creative and cool, I don't want to pay for either.

My issue is, what is added other then novelty? I don't really have a problem with novelty, other than it is going to turn an $8-12 cocktail into a $15 cocktail. Both the old fashioned and clear cocktails added nothing new or inventive to the taste, most important part, of the drink. Drinking a "clear" cocktail or cracking an ice sphere doesn't add any value to me, the consumer. While both ideas/techniques are very creative and cool, I don't want to pay for either.

I agree with you even though I've never been a cocktail guy. The guys in the vidi are demonstrating simple lab technique on cool looking equipment. I have some of the equipment in my small lab kit, but don't see the point.

Ahh! You bit, my negro. Thanks for humouring us)



They are exploring techniques, not purpose, of cocktails. A crystal-clear cocktail can be whatever they decide to make it, at any time. They don't even have to tell you. Thier format a prix-fix experience, where you buy into a particular theme for the week, yet a walk-in experience. There is no 'order it off the menu.'They run the same techniques, but change the flavors to fit the particular theme they wanna address.

So you buy and then sit down for the ride, so to speak. They seem to be gravitating upon variations of famous themes past, present and future. Don't be surprised if you wouldn't see the clear cocktail a strawberry daquiri. with rum and cointreau in the drink and distilled strawberry juice in the ice. The entire drink comes more and more into focus as a daquiri as time passes.

Or, say, a Manhattan that sits perfectly encased in a globe of ice, begging your enjoyment, it smells of grandfather's back-porch, yet sits in a throne of modernity.

Only the most appropriate sprits would be applied, no schwag here. The environment, magical. The service, knoweledgeable. The company, your-problem-etical.

It's the difference between riding a roller coaster at Holiday World and sitting down on 'The Beast' at King's Island.

Certainly worth the price of admission, unless you hate roller coasters!

I forgot the ice cubes were flavored, but I'd have the drink finished before the ice melt had much of a chance to change/dilute the drink.

I forgot the ice cubes were flavored, but I'd have the drink finished before the ice melt had much of a chance to change/dilute the drink.

M'k, let me show you in color, how this works. We did this, pretty much before anyone else (as far as I can tell.) Watch the drink, at the beginning, and then forward to the very end, where there's a picture of the drink after dillution.

Now that they've done it, I don't wanna go back over it. Blah!



http://www.bourbonblog.com/blog/2010/04 ... n-quixote/

Oh! If you pay attention, we are also running our mouths about the interactive drink, like the egg...

EDIT: They'll also get the super-premium prices from distributors, who will pack thier seats with curious visitors from afar. They will make money at this.

I forgot the ice cubes were flavored, but I'd have the drink finished before the ice melt had much of a chance to change/dilute the drink.

Hehe, then you'd drink a classic Hemmingway Daquiri and could chew on ice of strawberries.

Sounds as exciting as the oxygen bar. Now with flavored air! Sorry Stephen, I understand your enthusiasm as a mixologist, but don't get the concept. Who is the customer? Who will you be making all this money from? Does it really have broad appeal?

Steve, My wife and I are both cocktail drinkers but for the life of me I don't see any purpose in these creations. I'm sure they're fun for the mixologist but like mentioned by others I just don't see a market for them in normal situations. They obviously are going to be more expensive than the traditional version and I don't see where they will be any better. I would rather see the extra money going to higher end ingredients and not into showmanship that doesn't make the drink any better!

I'm sure there's a market someplace but I feel that most people are going to have the same feelings that I do.

I always took it that such creations were primarily directed at a small segment of the population that has the money to blow and has interest behind the "pragmatic" level. Over time, there's always the possibility that the movement will shift and redefine itself, and possibly, become one of those "bandwagon" trends everyone wants to say they knew of before everyone else. But, I don't see the original market being that of the masses. Seems like a very small and specific niche to me.

Is it cool to me? It's cool to me like the far reaches of the craft beer market are cool to me. But, at the end of the day, I'm plenty happy with my BBC and my middle-shelf bourbon on the rocks - as well as the price tag each brings.

I always took it that such creations were primarily directed at a small segment of the population that has the money to blow and has interest behind the "pragmatic" level. Over time, there's always the possibility that the movement will shift and redefine itself, and possibly, become one of those "bandwagon" trends everyone wants to say they knew of before everyone else. But, I don't see the original market being that of the masses. Seems like a very small and specific niche to me.

Is it cool to me? It's cool to me like the far reaches of the craft beer market are cool to me. But, at the end of the day, I'm plenty happy with my BBC and my middle-shelf bourbon on the rocks - as well as the price tag each brings.

You said Blow, that was the same audience I suspected it would reach.

Thank you for supporting our local breweries! I'm right there with you, local beer and middle shelf.

I think what Stephen is do is that very essential birthing of a new idea or creation. The marketability will follow as the drink creation steps become streamlined, or abbreviated by the use of specialized gear. (For instance, a specific 'ice cube tray' designed in the shape Stephen was looking for which would enable a prep person to put up dozens of curaco sprayed cubes at a time, saving time.) Once the whole process becomes streamlined it'll allow for other applications and then become marketable.

However...

Having said all that, there will always be at least two other groups of drinkers simply not interested - purists that are really interested in the quality of the spirit itself (for which the addition of anything other than water is a sacrilege) and headbangers that just want to get a buzz on as quickly as possible.

So, is there a practical application that is marketable? I don't know.

It's the difference between riding a roller coaster at Holiday World and sitting down on 'The Beast' at King's Island.
Certainly worth the price of admission, unless you hate roller coasters!

Yep, the old wooden coaster at Holiday World has a certain sway to the cars as they glide along, winding their way through the old shade trees. You can listen to the clickity clack sounds the steel wheels make as you and your sweety are gently squeezed closer to each other on the curves. While standing in a modest line full of happy families milling about under the dappled light of towering oak trees, you can contemplate the difference between this and Kings Island. Nothing like waiting in a long,hot,smelly line full of obnoxious teenage punks while listing to outrageous loud music blaring from distorted speakers as you shuffle through ankle deep candy wrappers and sticky soda cups,all for a 20 second whiplash inducing "thrill" ride on a metal contraption with no soul. To each is own.