Grant Achatz, Craig Schoettler and Josh Habiger age and sample cocktails and spirits using a variety of barrels. Examples include a 1 gallon barrel that...
Grant Achatz and Craig Schoettler experiment with the idea of bubble tea. Gin and tonic made with junipero, yellow chartreuse and cucumber alginate encapsulation
Grant Achatz and Craig Schoettler create a crystal clear cocktail using rotary evaporator. Plymouth gin, distilled lemon juice, shaken over ice cubes of distilled sorrel...
Craig Schoettler and Dave Beran explore different concept using the painkiller cocktail. The powdered cocktail is brought to the table where the guest pours a...
Grant Achatz and Craig Schoettler test different flavor combinations and techniques with Skinos mastic-flavored liquor for upcoming Aviary cocktail menu.
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