The High-Tech Highball – Magazine – The Atlantic

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.