Alinea chef Grant Achatz likes tinkering with cocktails: "Really the only rule for a cocktail in my mind is that it has to have an alcoholic component ... It can be a solid, a semi-solid, it can be a liquid. It can be frozen, it can be hot. It can be both ... Aviary to me is one of the more exciting things that I’ve dealt with recently. I think there’s a lot of potential there." [TOC]
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