Extreme Cocktails


I had the pleasure of sampling some of Grant Achatz and his mixologists extreme cocktails the other night.  The drinks were served in beautiful vessels hand crafted by Martin Kastner.  Leave it to these culinary geniuses to take the art of cocktail making to the next level, with no small detail left unconsidered.

The drinks were carefully balanced and full of surprises as we sipped unusual combinations such as popcorn butter mixed with crème fraiche and rum, and cucumber vodka mixed with mescal, fresh watermelon and a chili ice cube.

But the real pleasure was the level of interaction you experienced with your cocktail.  We watched flavored ice cubes melt into and subtly change the profile of our drinks, poured hot punch steeped in a glass blown percolater (tableside) into a tiny punch cup, and guzzled house-made carbonated gin from a bottle wrapped in a brown paper bag.  All of our senses were stroked and sated.  Drink up Chicago!

Top Secret:  The booths act as an echo chamber.  Lean back and whisper secrets to the guest sitting at the opposite end.

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