aviary

aviary


Blueberry: white verjus, Carpano Antica vermouth, and Bulleit Rye whiskey steeped in a dazzling mix of dried hibiscus, fresh berries, lemon and grapefruit zests.

Never before has an evening out been such a theatrical experience.

A recent Saturday night in Chicago found us at Aviary, a cocktail-enthusiast’s heaven, by chef Grant Achatz and business partner Nick Kokonas.


Bloody Mary, deconstructed: Either the guest or the server pours a carafe of tomato juice and Karlsson’s vodka into a glass stacked with cubes of ice, frozen celery orbs, tomato-flavored ice, and frozen Worcestershire sauce.

This isn’t the place to mingle with strangers or stop by to join a group; rather, it’s a place to sit back with friends and sip with leisure.

And sip away we did.

This has been an excerpt from my post Chicago: An Evening At Aviary on Serious Drinks.

Aviary, 953 W Fulton Market, Chicago, IL (map) 312-226-0868; theaviary.com