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Aviary’s Super-Chill Cocktail Program

So far, the closest anyone’s gotten to a preview of what’ll be on the menu at Alinea’s cocktail spinoff Aviary is blogger Carol Blymire’s tasting of solid-state cocktails. Grant and crew haven’t yet succumbed to so quotidian a cocktail format as liquid, but in this video they experiment with something one step closer: a technique in which a superchilled liquid turns into a fully-incorporated slush, one that won’t dilute as it melts. Plus, the method is pretty freaking sweet: “The presentation of having a liquid in a vessel and pouring it, and when you’re done pouring it it’s actually a slushy, is pretty cool,” says Alinea chef de partie Craig Schoettler. Check it out in the video.

Aviary’s Super-Chill Cocktail Program