Skip to main content

The Aviary

I believe this is the bar at this moment, which is the very apex of mixology. For all bars - for all bartenders. Sure, there is Artesian and there is still Milk & Honey [NYC and London], PDT, Employees only, and many more. But Aviary - is something special... check this out:




Having said, that this it is the top, I don't think, that The Aviary is a benchmark. Lets say it is a class for its own. Very much like Grant Achatz [the chef owner of Alinea, Aviary and Next] big inspiration: El Bulli, this bar pushes the limits, but also does things completely different.

Comparing Aviary to a normal bar, is like comparing NASA with commercial aeronautics.

Is it then the future?

While I am very busy designing, testing, training new menus of the hotel, I am working - I can't deny, that I am pursuing more advanced techniques. But I believe, that there has to be a balance, between new technology and good old artisan crafting, gimmick and substance, seriousness and whimsicality, simplicity and sophistication.

It is cool, to produce flavored ice, which keeps the cocktail from too much diluting as well as changing the aroma with time - but don't we [and our guests] forget then, that a cocktail is only as good as long as it is smiling at you?

I always admired Japanese [artisan] culture. Strangely enough, parts of Japanese bartending is very Japanese (well this is not surprising), and other parts is not Japanese at all! Hence I am looking rather towards the tea ceremony or sushi cuisine. Especially in artisanal sushi making, the ingredients are the protagonists! And even the guest has to respect that...

I am further striving to establish an artisan bar. Sometimes [when my job requires, to do beverage concepts for lounges and restaurants] I strive a bit farer off - but then I am get up close and personal, when it comes to the design of a "real bar" program.

This will have an ice program [however definitely not quadrillions different choices of ice], it will be partly also sophisticated [not too whimsical, though]. There will be also theatrics involved. But hopefully everything will be in perfect balance and attuned to the respective abilities of my bartender colleagues...

Comments

Popular posts from this blog

How to use citric acid - and why you might not want to use it anyway!

To be honest, I shied away of this topic, because I think, people can misinterpret this - big time. I don't want to be part of the problem - I want to be part of the solution!  But when Chris, over at A Bar Above  discussed this subject- I literally could not resist to join into "the discussion". Here is the video: I - however take a bit slower approach than Chris. What is citric acid? Chemical Compound Citric acid is a weak organic acid with the formula C6H8O7. It is a natural preservative/conservative and is also used to add an acidic or sour taste to foods and drinks. Wikipedia Formula: C6H8O7 Molar Mass: 192.124 g/mol Melting Point: 153C Density: 1.66 g/cm3 Boiling point: 175C Soluble in: Water Why is it controversial? In my "mixology world" it is controversial, as citric acid is the stuff, which makes the nightmarish sour mix [ preferably in powder form ] sour. Yeah - citric acid is the main ingredient in one of the most

"Monin Rocks!" - Really?

R ussell S anchez MONIN UAE MONIN Rocks @ HARD ROCK CAFE Dubai  — with   Rhiandro Gardiner  and Louie Aquias  at  Hard Rock Cafe . I have seen this on my Facebook timeline. And well... I wanted to write about Monin since quite a long time, but haven't. However this message was a catalyst, to speak up. It is already a couple of months ago, that I routinely checked the ingredient list of a Monin bottle. ...and was shocked.... Point is, that I have always defended Monin against my US colleagues as decent brand. At least with the products they offered here in the Middle East and in Europe; they came from their factory in France. Most of the ingredients [except lets say in Blue Curacao syrup] were natural. Long time ago, somebody from Monin explained, that this is due to the quite strict regulations in France for syrup - there it is a family culture to drink syrup sweetened water/seltzer. And off course especially for the k

What is the best cranberry juice in the bar?

A good friend of me "whatsapp'ed" me today and asked for my expertise: "What is the best cranberry juice?" I would loved to just let him know the brand - however it is not that easy. What do we understand of cranberry juice? One of the biggest [maybe the  biggest producer] of cranberry products is Ocean Spray. And: it is well regarded. Problem is: it is not a juice! Wait - what? Ocean Spray doesn't produce a juice - they produce a juice cocktail - which translates into a lot of water, a lot of sugar, some taste-balancers as citric acid [nothing against this really] and a minuscule portion of juice - usually around 3%. Yes they have something which is called 100% juice. Which is on one hand true, on the other the biggest deception ever. Because you don't get 100% cranberry - you get a mixture of juices of concentrate - most of the time apple and white grape and a bit of cranberry. There are also some other brands around, which might feature a h