The High-Tech Highball – Magazine – The Atlantic

Posted on October 27, 2011 by

The High-Tech Highball

At the Aviary, in Chicago, bartenders experiment with cocktails that evolve as you sip them

 

 

By WAYNE CURTIS

CRAIG SCHOETTLER, THE cocktail chef at the Aviary in Chicago, looks like a scientific researcher at a mid-size university. He wears interesting rectangular glasses and, though soft-spoken, enters a room with authority. Before signing on as a barman with the chef and restaurateur Grant Achatz, Schoettler, a culinary-school graduate, had limited experience with how cocktail ingredients might work together to form new and interesting combinations. But like any scientist, he was intrigued by the question.

via The High-Tech Highball – Magazine – The Atlantic.

About Chris

Chris is a single dad and an experienced cook, waiter, bartender, barrista and restauarant manager. He enjoys cooking for family and friends, playing with his kids, eating good food, drinking good cocktails, watching a good flick and reading a good book.
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