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“Espelette you finish” from #theaviarycocktailbook Alcoholic version: Strawberry infused txakolina/spruce and espelette pepper ice/gin/yellow chartreuse/aperol/simple syrup • Alcoholic free: Strawberry water/spruce and espelette pepper ice/red and white verjus/simple syrup • • When I read about this cocktail back in may I realized that I had two problem: 1. The time frame for getting fresh spruce tips is very limited and soon over. 2. Verjus is pretty much impossible to get a hold of here in Sweden. Luckily for me, I happened to be in Austria at the time, where verjus is easy to find. We also found some very nice spruce tips on top of Zell am See which we brought home, vacuum sealed and stored in the freezer. In my opinion, this is the tastiest cocktail I’ve made so far. Especially the alcoholic free version was amazing. The combination of strawberries and pepper is great. And together with the spruce and the acidity from the verjus really made it 👌🏻. This time, the fast melting of the ice was no problem, it only made it better. The only issue I had was that my carbonation device created a huge amount of foam. Probably should have double strained it into the glass (if that helps?). Anyhow, I can definitely recommend this one! 6 down, 138 to go. • • • • • #aviarycocktailbook #cocktails #theaviary #grantachatz #cocktailporn #igcocktail #gindrinks #verjusdrink #drinkoftheday #drinksofinstagram #mixology #homebar #homebartender #instadrinks #instadrink #cocktailculture #craftedmixology

karelfelt Ballt! 😍

last month
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Micahlada 2017⁣⁣ ⁣⁣ Boy, oh boy. This one is epic.⁣⁣ ⁣⁣ Where to start...well, here are some of the things we did to make this highly-elevated version of a michelada: we brewed our own beer, made our own hot sauce, made a mole with homemade chicken stock and 28 other ingredients that took almost a day to make on its own, grew our own micro cilantro, spent $25 on a single 👏 pearl 👏 onion 👏, had a custom bird glass designed to carry the bites because the original manufacturer wouldn’t sell us one with wings (in the words of Tim Gunn: make it work!)⁣⁣ ⁣⁣ We also served the Micahlada 2011 that night because at least we could streamline hosting duties 🤷‍♀️ ⁣⁣ ⁣⁣ And while brewing the beer went rather seamlessly, the timing of bite-making and final cocktail prep came during an especially challenging week for both of us with our work schedules, not to mention the fact that we were leaving for Chicago to visit The Aviary the next day.⁣⁣ ⁣⁣ The flavors were incredible! We’d done a practice round of elote bites in August with Margarita and Tequila and got good at rendering chorizo fat. They were just as delicious the second time around, especially with charred corn powder on top. The mole gelée terrines were also rich and savory with concentrated chicken stock, dark fruit, chocolate, and warm spice flavors abound. It was amazing to taste all that plus the bright and pungent garnishes on top to punctuate the richness. The cocktail itself was spicy, fruity, and vibrant with both yuzu and kalamansi citrus flavors, super smooth @suntorywhisky, and a tart beer that packed some heat of its own (a beer that, by the way, is a recipe from the book for the currently unavailable Evil Twin Bushido). ⁣⁣ ⁣ We’re pretty proud of this cocktail as it pushed us on so many levels from time commitment, complexity, cooking skills, service pieces, and budget (this was not a cheap sip). And the final product dazzled us!⁣⁣ ⁣⁣ Thanks again to @deborahcarlson1 for customizing our bird (quickly becoming quite the mascot for us!), @barbellsnbrewskis for our first (of what we hope are many) beer collabs, and @amyjdoughty for her exceptional photos. ⁣⁣ ⁣⁣ Stay thirsty 😻🥂

robot_oil Well, you really went for it! The result is great. Better than anything I could imagine pulling off. You have really captured the 'spirit'🥃 of the book and executed the recipe perfectly, with pictures included.

gayviary @robot_oil Thanks so much! I know you know what goes into these and your words mean a lot. One of these days, this virtual group of us has got to meet up and celebrate our collective creativity!

2 weeks ago
#tbt Probably more than any other experience, the thing that sparked our Aviary cocktail-making journey was a 2011 visit to Alinea. At the time, I was in my third year of graduate school for counseling psychology and Joey was in law school at DePaul. By the time he moved away to Chicago, we were good friends but didn’t stay in touch especially well. That changed when I told him I was visiting Chicago for a conference and had always had this crazy idea to visit Alinea.⁣⁣I was excited to know that he’d heard of it and floored to learn he was as into it as I was. It felt almost like a dare that we would put so much money towards a meal at a time when we were broke grad students, but it also felt like it was now or never. Little did I know how transformative it would be for us both. ⁣⁣Three Michelin stars aside, Alinea was a place we’d each dreamed of going after years of hearing all the incredible stories. We’d see photos of pheasant with smoldering oak branches and read about the anti-griddle. It was like if Willy Wonka had a world-class restaurant instead of a chocolate factory. ⁣⁣Our experience was three hours of magic from beginning to end. The dishes were insanely delicious and like nothing I’d tasted before. The service was impeccable. After we left, we struggled to find words to describe what had just happened. And even more difficult was how to convey the experience to our friends and family. I knew my parents would never get past the sticker shock so I left it at, “We had a very nice meal.” Even my closest friends thought we were a bit crazy and that no restaurant could be *that* good.” At times, it felt a bit hopeless to explain it to others and we would just go back to talking about it with one another. ⁣⁣So many incredible things came from our visit to Alinea that it’s still one of my favorite stories to tell today. The number of inspired side-projects started, books read, and documentaries watched are countless. It prompted several return trips to Chicago. And the excitement I felt when Joey suggested we start this project together has only been matched by the excitement I felt when we both made the decision to dine at Alinea. -Clint⁣
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#tbt Probably more than any other experience, the thing that sparked our Aviary cocktail-making journey was a 2011 visit to Alinea. At the time, I was in my third year of graduate school for counseling psychology and Joey was in law school at DePaul. By the time he moved away to Chicago, we were good friends but didn’t stay in touch especially well. That changed when I told him I was visiting Chicago for a conference and had always had this crazy idea to visit Alinea.⁣ ⁣ I was excited to know that he’d heard of it and floored to learn he was as into it as I was. It felt almost like a dare that we would put so much money towards a meal at a time when we were broke grad students, but it also felt like it was now or never. Little did I know how transformative it would be for us both. ⁣ ⁣ Three Michelin stars aside, Alinea was a place we’d each dreamed of going after years of hearing all the incredible stories. We’d see photos of pheasant with smoldering oak branches and read about the anti-griddle. It was like if Willy Wonka had a world-class restaurant instead of a chocolate factory. ⁣ ⁣ Our experience was three hours of magic from beginning to end. The dishes were insanely delicious and like nothing I’d tasted before. The service was impeccable. After we left, we struggled to find words to describe what had just happened. And even more difficult was how to convey the experience to our friends and family. I knew my parents would never get past the sticker shock so I left it at, “We had a very nice meal.” Even my closest friends thought we were a bit crazy and that no restaurant could be *that* good.” At times, it felt a bit hopeless to explain it to others and we would just go back to talking about it with one another. ⁣ ⁣ So many incredible things came from our visit to Alinea that it’s still one of my favorite stories to tell today. The number of inspired side-projects started, books read, and documentaries watched are countless. It prompted several return trips to Chicago. And the excitement I felt when Joey suggested we start this project together has only been matched by the excitement I felt when we both made the decision to dine at Alinea. -Clint⁣

sheepishjen I love that story!!!! And I so appreciate the difficulty in getting people to understand how worth it such a culinary experience is!

gayviary @sheepishjen Thanks!❤️ I think Alice Waters said it best: Some people spend $200 on Nike Shoes because it’s important to them to have nice shoes. It’s important for me to invest in the food I eat.

last month
Prize Inside from The Aviary Cocktail BookButtered rum and whiskey / popcorn stock / peanut orgeat / caramel sauce / Cracker Jack tinctureThis one took a week of prep but it was worth it! Each element of Cracker Jack was on display in liquid form- popcorn, peanuts, caramel, with butter-washed booze to keep you warm on a cold night. After heating it up and frothing it, it was creamy and rich in the best way possible. And this one was double the fun, as we did alcoholic and non-alcoholic versions and they were both great! Per the instructions, we served it with a bowl of Cracker Jack and garnished with a prize. And since we’re all adults here, what better prize than a sidecar of more good booze? 😃 By the way, did you know that the Cracker Jack “prizes” are now links to “digital online experiences”? smh 😑#cocktails #cocktailsofinstagram #homebartender #theaviarycocktailbook #aviarycocktails #drinksofinstagram #craftcocktails #aviarycocktailbook
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Prize Inside from The Aviary Cocktail Book Buttered rum and whiskey / popcorn stock / peanut orgeat / caramel sauce / Cracker Jack tincture This one took a week of prep but it was worth it! Each element of Cracker Jack was on display in liquid form- popcorn, peanuts, caramel, with butter-washed booze to keep you warm on a cold night. After heating it up and frothing it, it was creamy and rich in the best way possible. And this one was double the fun, as we did alcoholic and non-alcoholic versions and they were both great! Per the instructions, we served it with a bowl of Cracker Jack and garnished with a prize. And since we’re all adults here, what better prize than a sidecar of more good booze? 😃 By the way, did you know that the Cracker Jack “prizes” are now links to “digital online experiences”? smh 😑 #cocktails #cocktailsofinstagram #homebartender #theaviarycocktailbook #aviarycocktails #drinksofinstagram #craftcocktails #aviarycocktailbook

2 weeks ago
Granny Smith from The Aviary Cocktail BookTequila / mezcal / green chartreuse / lemon juice / green apple juice / simple syrup / burning sage.  Seems like every Collins glass I own is a tad too big or too small for the amount of liquid in the glass. Gotta work with what you got!#cocktails #cocktailsofinstagram #homebartender #theaviarycocktailbook #aviarycocktails #drinksofinstagram #craftcocktails #aviarycocktailbook
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Granny Smith from The Aviary Cocktail Book Tequila / mezcal / green chartreuse / lemon juice / green apple juice / simple syrup / burning sage. Seems like every Collins glass I own is a tad too big or too small for the amount of liquid in the glass. Gotta work with what you got! #cocktails #cocktailsofinstagram #homebartender #theaviarycocktailbook #aviarycocktails #drinksofinstagram #craftcocktails #aviarycocktailbook

and_then_i_had_a_little_drink That flame is beautifully captured 😍

September 2019
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”A study of scotch” from #theaviarycocktailbook • From left to right: -Scotch sour- Chivas Regal 18 year blended scotch whisky Creme de pamplemousse liqueur Drambuie Yellow chartreuse Lemon juice Simple syrup • -Scotch Manhattan- Chivas Regal Honeysuckle flower infused sweet vermouth Angostura Orange bitters • -Scotch soda- Chivas Regal Lactic acid Simple syrup Lemon ice pearls Water Carbonated • -Scotch old fashioned- Chivas Regal Tonka bean and kola nut syrup Angostura Water • I’ve been gluten intolerant since birth and have always been told I can’t drink most types of alcohol, since they’re often made with wheat, barley or rye. Just a few years ago a study came out showing that all strong alcoholic beverages are gluten free which opened a whole new cocktail world for me! 🥳 Because of this though, I’m not very familiar with the whisky universe which made this flight extra fun for me. • This flight focuses on how a Chivas Regal 18 year old rye whisky can be used in different ways. Each one of these recipes deserves its own post, but I’ll try to keep it short. • I absolutely loved these! The scotch soda with the lemon ice pearls and the extra touch from the malic acid was amazing. The scotch sour was without a doubt the best scotch sour I’ve ever had (and I’ve had like three of them!!!). But seriously, it was awesome! Then we tasted the Manhattan... not that good actually. The dried honeysuckle flowers took over the whole drink and kind of ruined the other ingredients. I actually tried it again without the honeysuckle which was amazing. Lastly we had the old fashioned. Wow! The tonka-kola syrup was so tasty I could drink it as is, but together with whisky and angostura made this a ridiculously good cocktail. • Summary: super yummy and fun to make. And honeysuckle flowers are no friends of mine. • • • #aviarycocktailbook #cocktails #theaviary #cocktailporn #igcocktail #drinkoftheday #drinksofinstagram #mixology #homebar #homebartender #instadrinks #instadrink #cocktailculture #craftedmixology #grantachatz #glutenfreecocktails #chivasregal18 #giffardliqueurs

gayviary Awesome presentation! Sounds like the flavor gods were in your favor this time 🤤 Way to go! 😻🥂

robot_oil I had the same reaction to the honeysuckle. I need to make that scotch and soda recipe again, I liked it.

3 weeks ago
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Jesus Can’t Hit A Curveball from The Aviary Cocktail Book Gin / Chareau aloe liqueur / Green chartreuse / ginger and simple syrups / celery juice / lime juice / sparkling wine / parsley tincture This one was a real garden in a glass! With so many vegetal and herbal elements here, plus the ice which contained serrano, green bell pepper juice, and green chile vodka, it took me multiple servings to really appreciate everything going on in this drink. What I enjoyed most about this drink was the nose/ aroma- when you combine that sharp parsley tincture with the bubbly effervescence, it hits all those olfactory notes that just scream GREEN! Granted, I did cheap out a bit, going with Fee Bros lime bitters and Barefoot Bubbly (the whole cocktail then gets recarbonated). But this drink was amazing! A few pro tips: (1) juice a bit more ginger than you think you may need and (2) get ready for a workout when you whisk glucose; that stuff sticks to everything! #cocktails #cocktailsofinstagram #homebartender #theaviarycocktailbook #aviarycocktails #drinksofinstagram #craftcocktails #aviarycocktailbook

last month
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sarafx You drink a lot

August 2019
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”On a wire” from #theaviarycocktailbook • Grande champagne cognac Digestive cracker syrup (recipe calls for graham crackers) Bonal Gentiane-Quina Aperitif Benedictine Angostura Lemon juice Fall spice ice (cinnamon, star anise, nutmeg, allspice, cloves, vanilla, apple cider, water) Put rosemary in a glass with Laird’s straight apple brandy and set in on fire. • Autumn is almost over here in Sweden and we’ve already had our first snow. There are some “autumn flavors”-recipes in the book I wanted to try out before the winter arrives and this is the first one. Besides from the many ingredients, this cocktail is pretty easy to make. The only part that was so hard it almost made me cry was to make the apple brandy burn. I must have tried for 20 minutes before I heated the brandy to exactly 50°C and then lit it on fire, which gave me about 10 seconds of burning time to capture it with the camera. If anyone can explain to me how this works or what I’m doing wrong, please do! 😄 • The reason I want to know is because this wasn’t the last time I made this drink. This is one of those cocktail that makes you lean back in your chair, close your eyes and think: “wow”! There are so many flavors to discover in it that you just don’t get enough of it. The spices from the ice, the almost caramel tasting cracker syrup and the toasted rosemary on the nose. Absolutely mind blowing 🤯 Kudos to whoever came up with this one. 👌🏻 • • • #aviarycocktailbook #cocktails #theaviary #cocktailporn #igcocktail #cocktailoclock #cocktailsforyou #drinkoftheday #drinksofinstagram #mixology #homebar #homebartender #instadrinks #instadrink #cocktailculture #craftedmixology #cocktailtime #homemixology #homemixologist

johnny.prevost 👏👍👏👍👍

3 days ago
”Sweet potato” from #aviarycocktailbookTequila/sweet potato syrup/orange juice with added acidity/ancho reyes chile liqueur and smoked paprika ice•Obviously, I need to re-evaluate what I consider cocktail-compatible ingredients. As it turns out, sweet potatoes have some caramel-like notes that works amazing in a syrup with orange juice and tequila. The first sips were incredibly tasty, but after about 5 minutes my “ice-problem” kicked in again. The ice melted and the smoked paprika took over the whole drink. Even though I removed the ice a couple of minutes later, the cocktail was ruined. 😭•I will probably do this cocktail again, but with normal ice or with much less smoked paprika so I can enjoy the whole cocktail without having to drink the whole thing in 5 minutes. ••#theaviarycocktailbook #cocktails #theaviary #grantachatz #cocktailporn #igcocktail #drinkoftheday #drinksofinstagram #mixology #homebar #homebartender #instadrinks #instadrink #cocktailculture #craftedmixology #tequiladrinks #tequilafortaleza #anchoreyeschileliqueur
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”Sweet potato” from #aviarycocktailbook Tequila/sweet potato syrup/orange juice with added acidity/ancho reyes chile liqueur and smoked paprika ice • Obviously, I need to re-evaluate what I consider cocktail-compatible ingredients. As it turns out, sweet potatoes have some caramel-like notes that works amazing in a syrup with orange juice and tequila. The first sips were incredibly tasty, but after about 5 minutes my “ice-problem” kicked in again. The ice melted and the smoked paprika took over the whole drink. Even though I removed the ice a couple of minutes later, the cocktail was ruined. 😭 • I will probably do this cocktail again, but with normal ice or with much less smoked paprika so I can enjoy the whole cocktail without having to drink the whole thing in 5 minutes. • • #theaviarycocktailbook #cocktails #theaviary #grantachatz #cocktailporn #igcocktail #drinkoftheday #drinksofinstagram #mixology #homebar #homebartender #instadrinks #instadrink #cocktailculture #craftedmixology #tequiladrinks #tequilafortaleza #anchoreyeschileliqueur

allin.and.friends Congratulation for your gallery! I like your feed so much 👏 P.s. If you want look at my last post and leave a comment what do you think about it 🙏🙏

last month
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Epic. Sublime. Incredible.⁣ ⁣ It’s been hard to put words to such a monumental experience, but here goes. We booked a kitchen table so we could see every moment of preparation possible. Having the opportunity to interact with the people who bring this magic to life everyday was an honor. When it came to our menu that night, the staff pulled out all the stops. Cocktail courses were split among the three of us so that mostly, we always each had a different cocktail in front of us and could sample our way through The Aviary’s extensive menu. All in all, the three of us tried 18 of their best cocktails, cordials, and infusions. Delicious courses of food were paired with each round that complimented the flavor and attributes of our cocktails. Even the space between courses became thrilling as we eagerly awaited the next mind-blowing round to come. Of the drinks served to us, the only one we’d made before was Loaded to the Gunwalls. (A special thank you to the server who helped explain how they keep those glass ships in bottles clean.) In other words, there was a lot to take in.⁣ ⁣ And then there was the special guest who dropped by our table to say hello: Allen Hemberger. As in The Guy who wrote wrote The Alinea Project that inspired us to make all the cocktails in The Aviary Cocktail Book, and who shot all the photos for the book along with his wife, Sarah. Our meeting was quick but lovely and the highlight of our trip. (Editors note: It’s been five days and every time I try to describe this part, I become speechless. I still can’t believe we got to meet one of our biggest idols. There’s just...no words.)⁣ ⁣ After a monumental two hours or so enjoying our kitchen table experience, we were lovingly whisked to The Office for a final round. Or two. More on that to come.⁣ ⁣ I think it’s safe to say that it’s moments like this that validate the hours, dollars, creative drive, and monomaniacal focus we’ve devoted to this project since we first started it last year. Meeting people who don’t need an explanation of why we practiced sphere-making three times, spent $25 on a pearl onion, or took our fragile bird glass on a plane. Not only is it validating, but it encourages us

gayviary @sheepishjen It was indeed 😻 It took a whole week to process the experience enough to put here into words. There’s definitely magic in what they do.

thepoweroflurve @clandestine_cocktails I’ll be back in Iowa for the holidays. Would love to swing by your bar sometime if you’re around!

4 weeks ago
Another Caucasian, Gary from The Aviary Cocktail BookRum / Galliano / chicory syrup / coffeeThis is a perfect after-dinner drink! I was surprised at how well that quarter ounce of Galliano complements the coffee; I’ll have to try a barspoon of that in my next White Russian. The milk ice cubes lengthen the drink as they melt, providing that rounding-out creaminess that goes so well with a lightly sweet coffee drink. No Kahlua in this cocktail, but the glass felt appropriate!#cocktails #cocktailsofinstagram #homebartender #theaviarycocktailbook #aviarycocktails #drinksofinstagram #craftcocktails #aviarycocktailbook
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Another Caucasian, Gary from The Aviary Cocktail Book Rum / Galliano / chicory syrup / coffee This is a perfect after-dinner drink! I was surprised at how well that quarter ounce of Galliano complements the coffee; I’ll have to try a barspoon of that in my next White Russian. The milk ice cubes lengthen the drink as they melt, providing that rounding-out creaminess that goes so well with a lightly sweet coffee drink. No Kahlua in this cocktail, but the glass felt appropriate! #cocktails #cocktailsofinstagram #homebartender #theaviarycocktailbook #aviarycocktails #drinksofinstagram #craftcocktails #aviarycocktailbook

servedbysoberon That's Massive. Chicory syrup... Whew!

4 weeks ago
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Latte Spiced Pumpkin 🎃 ⁣ ⁣ It’s been two weeks since we got our hands on a copy of “The Aviary: Holiday Cocktails.” The wait finally got to us, and last night we made our first cocktail from the new edition. I would definitely file this drink under “decadent”, although unlike most other decadent holiday drinks, this one wasn’t cloyingly-sweet or lacking depth of flavor. It had a rich, buttery caramel note from the pumpkin, George Dickel Rye and brown sugar, warm spice from the Averna Amaro, and a complex dark coffee from the St. George NOLA Coffee Liqueur. I learned last-minute that I’d thrown out my instant espresso powder in the most recent KonMari frenzy and subbed ground coffee that I toasted in a skillet and ground to a fine powder in my spice grinder.⁣ ⁣ We also had some fun taking orders and serving them up barista style ☕️ ⁣ ⁣ The props we found were both festive and a tribute to our dinner at Alinea. It was autumn, and when we arrived, the floor was strewn with colorful autumn leaves. A large pumpkin sat in the middle of our table for two–so large that we had a hard time seeing one another with out leaning to the side. As our server approached, he lifted the pumpkin to reveal that our first course had been there all along inside the hollowed-out pumpkin. It was the start of a pretty magical experience. ⁣ ⁣ Next week is our biggest week yet at the Gayviary with a few big surprises we can’t wait to share you you! ⁣ ⁣ Stay spooky 👻🥂

gayviary @ahemberger Your work is incredible and your comment made our day

gayviary @robot_oil It’s incredible! On our agenda again soon.

last month
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”Granny Smith” from #theaviarycocktailbook 🍏 • Apple juice/tequila/mezcal/green chartreuse/lemon juice/simple syrup/sage sprig - carbonated • I guess I’ve never really thought about why apple juice is always brown instead of green. It’s never been an issue for me. Until now, when I want to create a beautiful green cocktail with apple juice. So what happens is that the apples are oxidizing, especially fast when juicing them. But as it turns out, if you add a bit of ascorbic acid to the apples and blanch them in hot water you can prevent the oxidation and get green apple juice (pic 2). Science!! • I didn’t really catch it on the image, but right before drinking, the sage sprig is dipped in chartreuse and then lit on fire. Aside from being visually pleasing, the smell you got from the sage in every sip was amazing. Otherwise I don’t have a lot to say about this one. It was pretty straight forward and tasty, but not a cocktail that I’ll remember for ever. But I’ll never make brown apple juice again! ✌🏻 • • • • • #aviarycocktailbook #cocktails #theaviary #cocktailporn #igcocktail #gindrinks #drinkoftheday #drinksofinstagram #mixology #homebar #homebartender #instadrinks #instadrink #cocktailculture #craftedmixology #grannysmith

4 weeks ago
Margarita from The Aviary Cocktail BookTequila / Cointreau / lime / agave / celery bittersReally enjoyed making a “simpler” Aviary cocktail! The Fresno chile ice was a lot of fun to make. I love spice and I found that this ice didn’t melt that fast, so I nursed this drink and I’m glad I did; those last few spicy sips were delish! I’d recommend adding one or more ice cubes to get more of that spicy kick up front!#cocktails #cocktailsofinstagram #homebartender #theaviarycocktailbook #aviarycocktails #drinksofinstagram #craftcocktails #aviarycocktailbook
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Margarita from The Aviary Cocktail Book Tequila / Cointreau / lime / agave / celery bitters Really enjoyed making a “simpler” Aviary cocktail! The Fresno chile ice was a lot of fun to make. I love spice and I found that this ice didn’t melt that fast, so I nursed this drink and I’m glad I did; those last few spicy sips were delish! I’d recommend adding one or more ice cubes to get more of that spicy kick up front! #cocktails #cocktailsofinstagram #homebartender #theaviarycocktailbook #aviarycocktails #drinksofinstagram #craftcocktails #aviarycocktailbook

last month
Gayviary: Special Midnight Announcement Edition - The Midnight MaryThey said it couldn't be done. They said we were too handsome. They said we were thirsty. We said, Cheers bitches!We've hosted 10 Gayviary nights so far. It's time for Gayviary to have her own account. So we hereby announce that you can follow, like, subscribe, retweet, tap and swipe right to @gayviaryFor our debut insta-account drink, we made the Midnight Mary. *Channeling our inner Stefon* This drink has everything: liquid nitrogen, two kinds of tomatoes, a coupe glass with legs up to its butt crack. We wanted to do something technically challenging, artful, and reminiscent of our first dinner at Alinea. In our eyes, this was mission accomplished.FYI we considered considered calling this The Immaculate Conception of Mary but we declined 🙏 ✝️ Now go follow @gayviary !!!
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Gayviary: Special Midnight Announcement Edition - The Midnight Mary They said it couldn't be done. They said we were too handsome. They said we were thirsty. We said, Cheers bitches! We've hosted 10 Gayviary nights so far. It's time for Gayviary to have her own account. So we hereby announce that you can follow, like, subscribe, retweet, tap and swipe right to @gayviary For our debut insta-account drink, we made the Midnight Mary. *Channeling our inner Stefon* This drink has everything: liquid nitrogen, two kinds of tomatoes, a coupe glass with legs up to its butt crack. We wanted to do something technically challenging, artful, and reminiscent of our first dinner at Alinea. In our eyes, this was mission accomplished. FYI we considered considered calling this The Immaculate Conception of Mary but we declined 🙏 ✝️ Now go follow @gayviary !!!

pittsburghcocktailclub @sheepishjen whoa I didn’t know @thepoweroflurve and crew were doing a dedicated page! @gayviary

thepoweroflurve @sheepishjen Hope you love the book! We’ve found it to be a fun and creative project so far. @pittsburghcocktailclub has been a great source of inspiration and advice as well! 😻🥂

September 2019
The French Laundry Cookbook⁣⁣⁣⁣Maybe it’s all those superhero movies we’ve seen lately, but we love a good origin story. When watching The Chef’s Table, it was fun to learn about Grant Achatz’s progression from Charlie Trotter’s to The French Laundry to starting Alinea. That episode was also an inspiration to dream bigger and go beyond making cocktails from just one book.⁣⁣⁣⁣We’ve been scheming of ways to do this for months and recently turned to The French Laundry Cookbook for inspiration on seasonal flavor combinations and food bite pairings. We’re not exactly sure what will come from it, but for now we’re looking at pear-ings quite literally 🍐 ⁣⁣⁣⁣A fun fact: This year’s field trip to The Aviary was originally meant to be a dinner at The French Laundry in May. The timing was off for me as I was going through a career change, and when the dust settled, it made more sense to hit Chicago this fall and save @_TFL_ for a later date. By @thepoweroflurve⁣⁣⁣⁣Stay hungry 😻🍐⁣⁣#TFL20Cookbook
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The French Laundry Cookbook⁣⁣ ⁣⁣ Maybe it’s all those superhero movies we’ve seen lately, but we love a good origin story. When watching The Chef’s Table, it was fun to learn about Grant Achatz’s progression from Charlie Trotter’s to The French Laundry to starting Alinea. That episode was also an inspiration to dream bigger and go beyond making cocktails from just one book.⁣⁣ ⁣⁣ We’ve been scheming of ways to do this for months and recently turned to The French Laundry Cookbook for inspiration on seasonal flavor combinations and food bite pairings. We’re not exactly sure what will come from it, but for now we’re looking at pear-ings quite literally 🍐 ⁣⁣ ⁣⁣ A fun fact: This year’s field trip to The Aviary was originally meant to be a dinner at The French Laundry in May. The timing was off for me as I was going through a career change, and when the dust settled, it made more sense to hit Chicago this fall and save @_TFL_ for a later date. By @thepoweroflurve⁣⁣ ⁣⁣ Stay hungry 😻🍐⁣⁣ #TFL20Cookbook

gayviary @sheepishjen I’ve been reading cookbooks like fantasy novels since I was 18. Some of them are heavily used, others are just dreams for later. Excited to put this one to use!

sheepishjen @gayviary I have a cookbook and recipe obsession- now I have over 450 cookbooks!

2 weeks ago
Mad World from The Aviary Cocktail BookBourbon / spiced pear liqueur / caramelized onion syrup / lemon juice / simple syrup / egg white / orange peelHmmmm...”interesting” is an apt word to describe this cocktail, and I mean that in a good way!  It’s akin to a bourbon sour, with a fruity tinge from the pear liqueur, but obviously the real wow factor comes from that caramelized onion syrup. At first I was surprised because I didn’t pick up on it immediately upon first sip. But this one reminded me of Sweet Potato in that the unique ingredient makes its presence really known on the back end, in that funky aftertaste! The Madeira ice cubes did a good job softening the other flavors, keeping everything balanced and tasty.#cocktails #cocktailsofinstagram #homebartender #theaviarycocktailbook #aviarycocktails #drinksofinstagram #craftcocktails #aviarycocktailbook
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Mad World from The Aviary Cocktail Book Bourbon / spiced pear liqueur / caramelized onion syrup / lemon juice / simple syrup / egg white / orange peel Hmmmm...”interesting” is an apt word to describe this cocktail, and I mean that in a good way! It’s akin to a bourbon sour, with a fruity tinge from the pear liqueur, but obviously the real wow factor comes from that caramelized onion syrup. At first I was surprised because I didn’t pick up on it immediately upon first sip. But this one reminded me of Sweet Potato in that the unique ingredient makes its presence really known on the back end, in that funky aftertaste! The Madeira ice cubes did a good job softening the other flavors, keeping everything balanced and tasty. #cocktails #cocktailsofinstagram #homebartender #theaviarycocktailbook #aviarycocktails #drinksofinstagram #craftcocktails #aviarycocktailbook

last month
Going shopping! The #aviarycocktailbook project is on!
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Going shopping! The #aviarycocktailbook project is on!

last month
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“Rooibos” from #theaviarycocktailbook • Cocktail base: Gin Luxardo Maraschino liqueur Citric acid Simple syrup Water • In the upper chamber (for infusion): Almonds @rareteacellar fields of France rooibos Lavender flowers Saffron Cinnamon Vanilla Long peppercorns Lemon Orange peel Mint Lemon balm • This is my first vacuum pot cocktail (out of seven in the book), which is a fascinating concept. I’ve seen this “vacpot” before, used for it’s original intent: brewing coffee. I thought the content of the lower chamber was heated to a boil and then vaporized into the upper chamber, which is not the case as it turns out. Here’s the short version of how it works: When the liquid is heating up, the pressure in the lower chamber is rising, pushing the content up into the upper chamber. The liquid is then infused until you remove the flame, causing a vacuum which sucks the liquid back into the lower chamber. • So this is a warm cocktail, which feels a bit strange to me when drinking it. I don’t think this is the case, but it smells like you’re breathing alcohol fumes when drinking it. The cocktail was pretty flat the first few seconds, then it hit you with all the flavors from the infusion. I’m usually not a fan of rooibos tea, but this one was very tasty, especially together with the rest of the ingredients. I’m really looking forward to the rest of the vacpot recipes! 👏🏻 • • • #aviarycocktailbook #cocktails #theaviary #cocktailporn #igcocktail #cocktailoclock #cocktailsforyou #drinkoftheday #drinksofinstagram #mixology #homebar #homebartender #instadrinks #instadrink #cocktailculture #craftedmixology #cocktailtime #vacpot

karelfelt Denna var ju superhäftig! 😎

amateurmixologist @karelfelt Får göra en när ni är på besök nästa gång! 😉

2 weeks ago
A well deserved pre dinner round of drinks after a long day making #aviarycocktailbook ingredients. Photo documentation coming up! Drinks will probably manifest tomorrow evening.
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A well deserved pre dinner round of drinks after a long day making #aviarycocktailbook ingredients. Photo documentation coming up! Drinks will probably manifest tomorrow evening.

4 weeks ago
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Jungle bird 🐒 🐦. . . My first try with molecular mixology, really happy with the results. @cocktailchemistry #aviarycocktailbook @12acocktailbar . . . . #moleculargastronomy #molecularmixology #cocktails #work #12acambridge #color #mixologia #sexydrink #bartender #bartenderlife

hablaconevar Obra de arte bebible

last month
“Chartreuse flight” from #theaviarycocktailbook From left to right:•Pineapple chartreuse - pineapple juice/green & yellow chartreuse/citric & ascorbic acid•Honeydew chartreuse -Yellow chartreuse/honeydew melon juice/chareau aloe liqueur/lime•Blueberry chartreuse - Green chartreuse/blueberry juice/coriander syrup/malic acid•Each one served with a mint ice cube.•Chartreuse is an amazing liqueur with like a 400-year old history, crafted by monks in the French alps. The recipe is a secret and I’m not really sure what the difference between yellow and green chartreuse is. But based on sources equal to yahoo answers it’s either different aging time or different herbs. Anyhow, they are both super tasty!•The fun part about a “flight” is that everyone can find their own favorite. In my case, the pineapple was the winner, with blueberry a close second. But all three of these were delicious and definitely the easiest cocktails to make so far. I can absolutely recommend making these, everyone need a couple of bottles of chartreuse at home anyway! 😊••#aviarycocktailbook #cocktails #theaviary #grantachatz #cocktailporn #igcocktail #gindrinks #verjusdrink #drinkoftheday #drinksofinstagram #mixology #homebar #homebartender #instadrinks #instadrink #cocktailculture #craftedmixology #chareaualoeliqueur #chartreuse
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“Chartreuse flight” from #theaviarycocktailbook From left to right: • Pineapple chartreuse - pineapple juice/green & yellow chartreuse/citric & ascorbic acid • Honeydew chartreuse - Yellow chartreuse/honeydew melon juice/chareau aloe liqueur/lime • Blueberry chartreuse - Green chartreuse/blueberry juice/coriander syrup/malic acid • Each one served with a mint ice cube. • Chartreuse is an amazing liqueur with like a 400-year old history, crafted by monks in the French alps. The recipe is a secret and I’m not really sure what the difference between yellow and green chartreuse is. But based on sources equal to yahoo answers it’s either different aging time or different herbs. Anyhow, they are both super tasty! • The fun part about a “flight” is that everyone can find their own favorite. In my case, the pineapple was the winner, with blueberry a close second. But all three of these were delicious and definitely the easiest cocktails to make so far. I can absolutely recommend making these, everyone need a couple of bottles of chartreuse at home anyway! 😊 • • #aviarycocktailbook #cocktails #theaviary #grantachatz #cocktailporn #igcocktail #gindrinks #verjusdrink #drinkoftheday #drinksofinstagram #mixology #homebar #homebartender #instadrinks #instadrink #cocktailculture #craftedmixology #chareaualoeliqueur #chartreuse

evolveflair Congratulation for your gallery! I like your feed so much 👏 P.s. If you want look at my last post and leave a comment what do you think about it 🙏🙏

last month
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Margaritas never go out of style. Spice up your life with this spicy Fresno & Mezcal margarita. 👌🏻💯 Warning: 2 drinks will make you feel reallll good. 😏 . . . Recipe is posted on da blog 🙌🏼 . . . #margarita #cocktails #aviarycocktailbook #gimmedat #spicy #booze

last month
Sweet Potato from The Aviary Cocktail BookTequila, sweet potato syrup, acid-adjusted OJ and smoky paprika ice. Loved this one- the sweet potato syrup almost had a butterscotch / caramel vibe to it. #cocktails #cocktailsofinstagram #homebartender #theaviarycocktailbook #aviarycocktails #drinksofinstagram #craftcocktails #aviarycocktailbook
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Sweet Potato from The Aviary Cocktail Book Tequila, sweet potato syrup, acid-adjusted OJ and smoky paprika ice. Loved this one- the sweet potato syrup almost had a butterscotch / caramel vibe to it. #cocktails #cocktailsofinstagram #homebartender #theaviarycocktailbook #aviarycocktails #drinksofinstagram #craftcocktails #aviarycocktailbook

September 2019
When September Ends⁣⁣Inspired by The Aviary's Jungle Bird as well as the flavors we sampled in our end of summer-themed bartender's choice cocktails, we decided to make a richer, more decadent version of this tiki favorite--more like what we might expect at The Office. This drink started the night before with a whole pineapple roasting in a 400-degree oven for three hours. We let it cool and then juiced it, producing a luxurious, saucy liquid with strong caramel notes. To reinforce the end of summer theme, we made a sage-infused syrup with orange blossom honey and water. To brighten and balance out the sweetness, we substituted dry curacao for most of the dark rum. Shaken with an egg white, this beauty was topped with Angostura bitters and then blasted with one last fiery burst of summer in the form of overproof rum infused with blade mace. ⁣⁣We’re not gonna lie--we riff on favorite cocktails a lot but this was one of our absolute favorite drinks we've ever made.⁣⁣1 oz Plantation 3 Stars Artisanal Rum⁣.75 oz Campari⁣.5 oz Pierre Ferrand Dry Cucacao⁣.5 oz sage-infused honey syrup⁣.25 oz Gossling's Black Seal Rum⁣.75 oz caramelized pineapple juice⁣.5 oz lime juice⁣.75 oz egg white⁣5 drops Angostura bitters⁣3 sprays blade mace/overproof rum tincture⁣⁣Add all but Angostura and blade mace tincture. Dry shake until frothy. Add ice and shake again vigorously until chilled and diluted, then double-strain into medium glass. Garnish with 5 drops Angostura bitters, dragging toothpick through drops to create swirled pattern. Spray blade mace tincture carefully at table three times over a flame, gasping with surprise and delight each time.⁣⁣Stay thirsty 😻🥂
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When September Ends⁣ ⁣ Inspired by The Aviary's Jungle Bird as well as the flavors we sampled in our end of summer-themed bartender's choice cocktails, we decided to make a richer, more decadent version of this tiki favorite--more like what we might expect at The Office. This drink started the night before with a whole pineapple roasting in a 400-degree oven for three hours. We let it cool and then juiced it, producing a luxurious, saucy liquid with strong caramel notes. To reinforce the end of summer theme, we made a sage-infused syrup with orange blossom honey and water. To brighten and balance out the sweetness, we substituted dry curacao for most of the dark rum. Shaken with an egg white, this beauty was topped with Angostura bitters and then blasted with one last fiery burst of summer in the form of overproof rum infused with blade mace. ⁣ ⁣ We’re not gonna lie--we riff on favorite cocktails a lot but this was one of our absolute favorite drinks we've ever made.⁣ ⁣ 1 oz Plantation 3 Stars Artisanal Rum⁣ .75 oz Campari⁣ .5 oz Pierre Ferrand Dry Cucacao⁣ .5 oz sage-infused honey syrup⁣ .25 oz Gossling's Black Seal Rum⁣ .75 oz caramelized pineapple juice⁣ .5 oz lime juice⁣ .75 oz egg white⁣ 5 drops Angostura bitters⁣ 3 sprays blade mace/overproof rum tincture⁣ ⁣ Add all but Angostura and blade mace tincture. Dry shake until frothy. Add ice and shake again vigorously until chilled and diluted, then double-strain into medium glass. Garnish with 5 drops Angostura bitters, dragging toothpick through drops to create swirled pattern. Spray blade mace tincture carefully at table three times over a flame, gasping with surprise and delight each time.⁣ ⁣ Stay thirsty 😻🥂

countrysidecocktails Beautiful! And your account is lovely! 😍

gayviary @countrysidecocktails thank you!!😻🥂

last month
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Enjoying this new book :-) #aviarycocktailbook

neaterb What are the green bubbles?

6 days ago
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Jungle Bird⁣⁣ ⁣⁣ The classic jungle bird is one of my favorite tiki drinks of all time. I love fresh pineapple, dark rum, and Campari. But this drink was made in honor of my husband’s birthday last week as he’s a consummate tiki lover 🗿🌋🍹⁣⁣ ⁣⁣ Given our trial by fire with spherification in the Gin & Tonic, getting the Gosling’s rum spheres right turned out to go very smoothly. We’ve become a veritable sphere-making machine 💪 ⁣⁣ ⁣⁣ What we hadn’t done before is a multi-layered drink. We ended up splurging for a layering device which was a sight to behold. Watching the liquids drain through the bowl in a perfect miniature stream, down the rod, and over the floating ball delivered instant relief and reassurance that our layers would be immaculate.⁣⁣ ⁣⁣ The photos from tonight’s Gayviary party were taken by my good friend, @brkmyr. We’ve been upping our photo game over the last few months but we still needed help with lighting. Eric saved the day with his tutorial and snagged these beautiful shots with his camera. They’re honestly so gorgeous, I felt like I won a prize when I saw them afterwards 😻📸 #junglebird

sheepishjen @gayviary Thanks- that’s where I was looking- also for the various powders. So even though the molds are hemispheres the spheres do end up round? I mean obviously yours did, but that’s what threw me off!

gayviary @sheepishjen yeah, they just kind of give way to a round shape once the ice melts

last month
Spent a few hours this weekend making some components for our #aviarycocktailbook project! The smoked saline was the most involved.
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Spent a few hours this weekend making some components for our #aviarycocktailbook project! The smoked saline was the most involved.

last month
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Indian Summer from The Aviary Cocktail Book Reposado tequila / Dolin dry / Regan’s orange bitters / mango vinegar It seemed like a good time of year to tackle this one! Upon reading the specs I was initially wary about the amount of bitters in the base as it seemed unusually high. But when the base comes together with the mango purée, lime juice and the frothy egg white, it becomes a delicious tequila sour with an extra tart kick from the mango vinegar (I went with a local brand). I have no idea who’s selling those fancy volcano glasses, but my small rocks glass worked perfect for this one. The ice is roasted red peppers, Chile liqueur, Fresno chile, sugar, water, ascorbic acid and smoked salt, all of which contribute a delicious smoky earthy flavor to the drink over time. And as a finishing touch, there’s fresh ground coriander salt sprinkled on top; I opted for a ghost chili smoked salt for a little extra spice. If you love a good margarita, you’ll love this one! #cocktails #cocktailsofinstagram #homebartender #theaviarycocktailbook #aviarycocktails #drinksofinstagram #craftcocktails #aviarycocktailbook

last month
Started at the beginning of The Aviary Cocktail Book with their version of a gin & tonic. This was definitely a doozy to make, but good god, what a beautiful drink!!! #aviarycocktailbook #aviarycocktails #aviarycocktailproject #imbibe #imbibegram #molecularmixology #cocktails #ginandtonic #juniperogin #greenchartreuse
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Started at the beginning of The Aviary Cocktail Book with their version of a gin & tonic. This was definitely a doozy to make, but good god, what a beautiful drink!!! #aviarycocktailbook #aviarycocktails #aviarycocktailproject #imbibe #imbibegram #molecularmixology #cocktails #ginandtonic #juniperogin #greenchartreuse

marcwillword Becoming quite the chemist I see!

hotalingandco Our Junípero!

last month
Huckleberry My in-laws are some of the most adept pickers, gatherers, and foragers I know–especially when it comes to mushrooms and berries. They can identify any plant or fungi and tell you if it’s safe to eat, all about its lifecycle, where to find it, and how to prepare it. Every year, my father-in-law picks a huge haul of huckleberries and makes jams, pies, and all sorts of other delicious creations. Feeling inspired, I asked if he could bring some fresh huckleberries from Montana for a certain Office cocktail. He did not disappoint.This was fun to make, drink, and even smell in the kitchen as the fresh huckleberries simmered away. The color is also gorgeous. The finished product was truly a family affair as my husband’s family picked the berries and we served the drinks in my great-grandmother’s etched wine glasses. 👨‍❤️‍💋‍👨👨🏼‍🌾👵🏻 by @thepoweroflurve #darkfoodphotography
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Huckleberry My in-laws are some of the most adept pickers, gatherers, and foragers I know–especially when it comes to mushrooms and berries. They can identify any plant or fungi and tell you if it’s safe to eat, all about its lifecycle, where to find it, and how to prepare it. Every year, my father-in-law picks a huge haul of huckleberries and makes jams, pies, and all sorts of other delicious creations. Feeling inspired, I asked if he could bring some fresh huckleberries from Montana for a certain Office cocktail. He did not disappoint. This was fun to make, drink, and even smell in the kitchen as the fresh huckleberries simmered away. The color is also gorgeous. The finished product was truly a family affair as my husband’s family picked the berries and we served the drinks in my great-grandmother’s etched wine glasses. 👨‍❤️‍💋‍👨👨🏼‍🌾👵🏻 by @thepoweroflurve #darkfoodphotography

cocktailcabana_ This is beautiful!

gayviary @cocktailcabana_ Thank you! I love how it turned out 😻🥂

September 2019
Christmas in October⁣⁣An early Christmas present arrived at our doorstep while we were busy making the Jungle Bird. “The Aviary: Holiday Cocktails” is a smaller, more technically accessible book of holiday-themed cocktails, targeting that period of time when we could all use a drink or two--Thanksgiving through Christmas. It includes cocktails of all varieties from classics like mulled wine, hot toddies, and punch to more adventurous drinks like the “Parsnip Flip” and “Hay is for Horses”--a cocktail infused with fresh hay. (You read that right.) There’s also a cocktail created by Allen Hemberger, who along with his wife, Sarah, produce the gorgeous photographs that are as much a masterpiece as the drinks themselves. ⁣⁣So...now the question becomes how to incorporate these cocktails into our project. I’m sure there are a few others out there asking the same question who are on a similar trajectory to make all the cocktails from “The Aviary Cocktail Book.” What do you do when your early Christmas present becomes a bit of a game-changer? ⁣⁣We’re not in a race to get through the original book, so this may become a welcome diversion and a convenient excuse to make Aviary-style riffs on holiday cocktails we’d likely make anyway. Plus, now we can finally repurpose all those Thanksgiving leftovers for a...bloody mary? ⁣⁣Excited to see where this takes us! Who else out there is planning to make some Aviary holiday cocktails?
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Christmas in October⁣ ⁣ An early Christmas present arrived at our doorstep while we were busy making the Jungle Bird. “The Aviary: Holiday Cocktails” is a smaller, more technically accessible book of holiday-themed cocktails, targeting that period of time when we could all use a drink or two--Thanksgiving through Christmas. It includes cocktails of all varieties from classics like mulled wine, hot toddies, and punch to more adventurous drinks like the “Parsnip Flip” and “Hay is for Horses”--a cocktail infused with fresh hay. (You read that right.) There’s also a cocktail created by Allen Hemberger, who along with his wife, Sarah, produce the gorgeous photographs that are as much a masterpiece as the drinks themselves. ⁣ ⁣ So...now the question becomes how to incorporate these cocktails into our project. I’m sure there are a few others out there asking the same question who are on a similar trajectory to make all the cocktails from “The Aviary Cocktail Book.” What do you do when your early Christmas present becomes a bit of a game-changer? ⁣ ⁣ We’re not in a race to get through the original book, so this may become a welcome diversion and a convenient excuse to make Aviary-style riffs on holiday cocktails we’d likely make anyway. Plus, now we can finally repurpose all those Thanksgiving leftovers for a...bloody mary? ⁣ ⁣ Excited to see where this takes us! Who else out there is planning to make some Aviary holiday cocktails?

gayviary @cocktailcabana_ let us know what you make! 🎃 🎅🏽 🦃

cocktailcabana_ @gayviary 😁👏🏼👏🏼

last month
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”Jesus can’t hit a curveball” from #theaviarycocktailbook • Gin Celery stock Chareu aloe liqueur Lime juice Ginger syrup Simple syrup Champagne Carbonated Served with serrano ice Spray parsley tincture on the cocktail • I didn’t understand the name of this cocktail. After some quick research, it’s a quote from the 1989 baseball movie “Major League”. Not quite sure what this drink has to do with that except I guess you can say that this cocktail was a real homerun! • This might be one of the tastiest, most well-balanced cocktail I’ve ever had. The sweetness was on a good level, it was just the right amount of spicy to make you feel it without it taking over the drink, the herbs were amazing on the nose and on the palate and the champagne was the finishing touch that bound it all together. • The Serrano ice (Serrano pepper/green bell pepper juice/glucose/simple syrup/chile liqueur/ginger juice/lime bitters/water/salt) was so delicious I drank the left-overs as is. This time I lowered the temperature in my freezer which worked much better for ice containing alcohol, even though I almost couldn’t wait for the ice to melt this time. It. Was. Yummy! 😋 • The only remark I have on this is regarding the aloe liqueur. It’s the second time I use it and I really like it. BUT, it really stands out when mixed with other flavors. I think the aloe liqueur is important in this drink, but to let the other ingredients shine more the second time, I halved the amount. But it’s super tasty anyway! • Absolutely amazing job who ever at the aviary that came up with this one! • • • #aviarycocktailbook #cocktails #theaviary #cocktailporn #igcocktail #drinkoftheday #drinksofinstagram #mixology #homebar #homebartender #instadrinks #instadrink #cocktailculture #craftedmixology #chandonbrut #chareaualoeliqueur #runagin #chartreuse #chartreusedrinks

amateurmixologist @robot_oil thanks, glad you like them! 😊

amateurmixologist @matthew_cocktail You’re right! When I read your comment I went through the book and googled some of the strange names. A lot of movie references and some plain strange ones in there, like “(719)-26-OATES”, which is a number you can call if you’re in desperate need of hearing Hall & Oates songs. 😂

3 weeks ago
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Micahlada 2011⁣ ⁣ We weren't homebrewers before this project began. Beer enthusiasts: yes. Obsessed cocktail makers: you should know that by now! But we'd never tried making our own beer until this project, which is precisely why we enlisted the expertise of @barbellsnbrewskis to make sure we didn't screw it up 🍺 ⁣ ⁣ Shortly after Labor Day, Shawn and I trekked to CO-Brew to buy grain, hops, yeast, and a few other brewing supplies for our spicy Berliner Weisse-style beer. Over the next couple of weeks, we boiled, strained, measured, and babysat our brew. Togarashi and the faintest hint of yuzu were added along with the hops at the end before we bottled it. Although I helped do all the things, Shawn gets the credit for overseeing production and making sure this spicy, tart ale didn't taste like sad, sour grains.⁣ Note: While the cocktail calls for Evil Twin Bushido, we used their recipe to make it at home since we couldn’t find it available anywhere at the time. ⁣ This cocktail shares a base with the Micahlada 2017 using kalamansi syrup, yuzu juice, and a homemade hot sauce that had us saying "Holy Shishito”🌶 Add an icy shot of Suntory Whisky Toki and savory, spicy rim, and you have yourself a damn good michelada. In fact, the savory spice mix was the perfect counterpart to the tart, spicy, fruity quality of the cocktail, perhaps thanks in part to special guest appearance from MSG powder. (Whoever was against this stuff got it wrong and we are not above dipping our fingers straight into the pouch to try it on its own.)⁣ ⁣ 📸 Also, special thanks to @amyjdoughty for the gorgeous photos. Amy is a coworker of mine who I recently learned is also a professional photographer. With this cocktail being such a labor of love, it's a gift to have the finished product captured in such a gorgeous way.⁣ ⁣ But wait, there's more! (For those with The Aviary Cocktail Book, you know what comes next 🐦 ) Stay tuned and as always...⁣ ⁣ Stay thirsty! 😻🍻

2 weeks ago
1/3
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“Horchata” from #aviarycocktailbook. Jasmine rice milk/agave syrup/cinnamon ice/tequila. • Wow, this was a cinnamon explosion! Like doing a pleasant and tasty version of the cinnamon challenge. I really liked the way they use and make the rice milk, how do they come up with this stuff? • My biggest problem with this (which will probably be an issue throughout the whole book) is that my vacuum sealer can’t handle liquids. Anyone got any tips on this? • • • #theaviarycocktailbook #theaviary #theaviarychicago #cocktails #cocktailporn #drinkporn #drinkoftheday #drinksofinstagram #instadrink #mixology #homebartender #tequila #tequiladrinks #cinnamonchallenge #cocktailgram #craftedmixology

September 2019
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#tbt Margarita and Tequila⁣ ⁣ We decided to gradually repost our earlier cocktails from our personal accounts on @gayviary so that all our progress is kept on one page. This will be an opportunity for further reflection on some of our first projects and a place to show some enhanced edits of our photography.⁣ ⁣ Last night, Clint and I made two drinks from The Aviary Cocktail Book. The Margarita was made with Tequila Fortaleza Blanco, Cointreau, lime juice, agave syrup, two fresno chili ice cubes, and celery bitters. As the ice melted, the drink became spicier.⁣ ⁣ And we finally made a drink from The Office, which is the small speakeasy below The Aviary These drinks tend to be more decadent and traditional in style (but stay tuned). The tequila is made with Tequila Fortaleza, grapefruit juice, lime juice, honey syrup, ginger syrup, horseradish tincture (made with Tequila Tapatio and Clint’s tears), a Hawaiian black salt solution, and garnished with a few drops of lapsang souchong tincture (think smoked black tea). @bloeyscott⁣ ⁣ This post could just be a pros and cons list of juicing horseradish. Pro: The flavor of horseradish in the Tequila is delicious and perfectly balanced by warm spice, citrus, honey, and smoke. Con: I now have a major case of horseradish lung. I even wore my special juicing goggles and they were useless for my eyes. Oh well...the drink was delicious! However, I preferred the margarita that was not only spicy but a bit earthy. ⁣ ⁣ ⁣ Our new tradition, started by Joey, is to make all The Office’s cocktails tableside for our guests. @thepoweroflurve

gayviary @sheepishjen We did! If I could do it over again I’d have juiced this outside. And we used 3x the suggested amount of root to get the amount of juice so as my mother would say, it’s like adding insult on top of injury 😷

sheepishjen @gayviary Yikes! Good idea to do outside!

last month
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Some spherification action shots from this morning. #aviarycocktailbook

4 weeks ago
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Michelada: Impossible⁣ ⁣ We are in mid-flight right now on our way to The Aviary to celebrate our first year of this cocktail-making project and decided to be a little...extra.⁣ ⁣ Okay, very extra 👯‍♂️⁣ ⁣ One of the many boozy conversations we’ve had during this project had us wondering which, if any, Aviary cocktails could be made on an airplane, knowing you can’t bring your own booze. Because they use mostly top shelf liquor, none of them can be made (without breaking FAA rules) using spirits provided on a plane. So, we decided to improvise.⁣ ⁣ We’ve been working overtime for the last two months preparing both versions of the Micahlada, named after The Alinea Group’s beverage director, Micah Melton. It’s been an epic project that seemed deserving of some special treatment. We were going to do it anyway, but decided this was our opportunity to join the cocktail “Mile High Club.” Lucky for us, we were able to peruse the liquor selection on @Southwest in advance and decided Dos Equis and Wild Turkey were the best substitutions for the homebrew Berliner Weiss and Suntori Toki Whisky that the cocktail calls for. We brought our own cocktail base that contained kalamansi syrup, yuzu juice, and homemade hot sauce. In lieu of the two elevated bites of food that accompany this drink, we opted for some of the haute cuisine available in our metal bird 🐦 ⁣ ⁣ Speaking of birds, this beauty was enhanced by local glass artist, @deborahcarlson1 to give her wings. She did a stunning job and we’ll be working with her again in the future!⁣ ⁣ Stay tuned for our much more elaborate versions of the Micahlada as well as our other Aviary cocktails and inspired originals. Until then, time to land this bird and get our drink on!⁣ ⁣ Stay thirsty 😻✈️

gayviary @mr.bsballroom Thanks! Hope you have a blast! The Violet Hour and Three Dots and a Dash were both really lovely😻

gayviary @sheepishjen Thanks, Jen! Once I saw the finished product, I had second thoughts because it was so well done. But we decided there was no turning back and we’d just have it fixed or remade if she didn’t make it in one piece. #choices 😻🥂

5 weeks ago
1/4
34 likes 1

Hey, hucksters!⁣ ⁣ Here are a few photos from my family’s huckleberry picking excursion this year. They were so excited and proud to have contributed to our project and I’m super grateful for the delicious berries and jam. Mmmm... 🤤 Also, you can see a member of the berry-picking party that you might bearly recognize 🐻 (not sorry)⁣ ⁣ Also added a photo of the top of the drink: an egg foam punctuated with swirled droplets of Angostura bitters and crowned with fresh-cracked black pepper. Cheers! 😻🥂 ⁣ by @thepoweroflurve

September 2019
1/3
45 likes 1

Gayviary: Glamping Edition - the Infernal Imagery Ever since I first got the Aviary cocktail book in my hands and saw this drink, I knew I wanted to bring it to an annual camping trip @thepoweroflurve and I do with a few close friends. It's a boozy concoction of Clement VSOP Rum, Maurin Quina, Williams Dry Sack sherry, and Cocchi Barolo Chinato served with applewood smoke aroma and a lemon peel expressed on top. I thought, why bother with getting a smoking gun when we can literally throw applewood chips on the campfire and get the real deal? So that's exactly what we did. We double-batched the cocktail beforehand (saving a small portion for my cat-sitter @leoban86, who experienced it with the aroma fed into my oil diffuser) and enjoyed it with pork sandwiches and pasta salad made by @masonjled on the first night. This boozy riff on a Manhattan hit the spot and was a perfect accompiantment to the campfire, cool late summer Colorado evening air, stars, and friendship. If you were to bring a cocktail camping, what would it be and why? Tell us in the comments below! -@bloeyscott

September 2019
1/5
33 likes 3

First up: “Gin & Tonic” from #aviarycocktailbook. Gin, tonic, citric acid, green chartreuse and cucumber spheres. • Being a huge GT-fan, I absolutely loved this! The extra touch from the citric acid and chartreuse was amazing and the cucumber spheres did not only make this drink more delicious, it made me giggle on every sip. Even though the spherification was a long process, it was absolutely worth it! 1 down, 143 cocktails left to go! • • • • #theaviarycocktailbook #theaviary #theaviarychicago #cocktails #cocktailporn #drinkporn #drinkoftheday #mixology #homebar #instadrink #instadrinks #gin #gintonic #cocktailculture #homebartender #cocktailgram #craftedmixology #ginraw #ginrawbarcelona

ginraw 🍸

knkampmark Simply gorgeous! 😍😍😍

September 2019
#JungleBird from @aviarycocktails book. It’s so gorgeous to look at. Look at those rum balls! They will explode in your mouth 😄🍹🍹🍹#cocktail #aviaryJunglebird #aviarycocktailbook #cocktailhour #rumballs #drinks #sundayvibe #alcohol #prettydrink #moleculargastronomy
56 likes 2

#JungleBird from @aviarycocktails book. It’s so gorgeous to look at. Look at those rum balls! They will explode in your mouth 😄 🍹 🍹 🍹 #cocktail #aviaryJunglebird #aviarycocktailbook #cocktailhour #rumballs #drinks #sundayvibe #alcohol #prettydrink #moleculargastronomy

foodfloorhouse 🍸🍹💕

gayviary Great job!😻🥂

6 days ago
Spring, summer, autumn, winter... @anniebethfitzy #aviarycocktailbook
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Spring, summer, autumn, winter... @anniebethfitzy #aviarycocktailbook

4 weeks ago
1/2
36 likes 1

“2 in 1” from #theaviarycocktailbook • White lady: Lemon juice Simple syrup Gin Shake with egg white • Carbonated Negroni: Gin Sweet vermouth Campari Orange bitters Water Make bubbles with carbonation device! • • I really wish I had the creative minds of the people at the aviary. When I make any standard cocktail such as the Negroni, I wish I could think: “why not carbonate the crap out of this and pour it into a totally different cocktail”. To me, this sounds crazy. But it totally works. • My taste buds have never been huge fans of Campari, so Negroni isn’t my favorite drink. But I must say: with an extra splash of water and some added bubbles, it was delicious! And combining it with the white lady added more sweetness and acidity to it which made this one my favorites so far. 11 down, 133 to go • • #aviarycocktailbook #cocktails #theaviary #grantachatz #cocktailporn #igcocktail #gindrinks #drinkoftheday #drinksofinstagram #mixology #homebar #homebartender #instadrinks #instadrink #cocktailculture #craftedmixology #negroni #negronitime #homemixology

knkampmark Oh my god - ingenious 👌

last month
1/2
30 likes 3

”Argentinian soda jerk” from #theaviarycocktailbook • Cinnamon syrup Coca Cola Port wine Fernet Branca Amaro abano Lime juice • A couple of days after I made this cocktail, my brother in law found one of these bottles in our fridge. Thinking it was a normal coca-cola, he opened it and took a sip. His judgement: “this is a coca-cola that has gone very very bad.” And so he poured it out. 😄 He wasn’t alone either. Most people to whom I served this had the general facial expression of “is it really supposed to taste like this?”. For me, I kept asking myself if I liked it or not and ultimately decided that the answer was: not really. I don’t think I messed anything up making the cocktail, but I have an educated guess. • This is basically a more advanced Fernet con Cola, which is Coca-Cola and Fernet Branca. The latter is not really something we drink here in Sweden. It’s more considered a shot you have to drink if you lost a bet. So we don’t have the acquired taste for it. And since the fernet was a big part of this cocktail, it didn’t really work well for us. This is really sad though, I love the idea of bottling a good cocktail so it’s always ready to drink. Maybe I just have to drink Fernet every day until this cocktail becomes super tasty. 😊 • • • • #aviarycocktailbook #cocktails #theaviary #cocktailporn #igcocktail #drinkoftheday #drinksofinstagram #mixology #homebar #homebartender #instadrinks #instadrink #cocktailculture #craftedmixology

amateurmixologist @robot_oil I really envy you! I find it interesting how the same recipe can taste very different for various people. Our taste buds work in mysterious ways! 😊

thepoweroflurve I know everyone has cocktails they don’t care for. I loved this one, it’s probably one of my favorites, but I also love every ingredient that went into it and the nostalgia of opening a glass soda bottle for the cocktail puts me over the top. I brought a batch home for my family and my dad had a response more like yours. Hope you love the next one!

4 weeks ago
And just like that...we were in The Office, enjoying our final cocktails of the evening in the speakeasy-style bar beneath The Aviary. Drinks there are of a more classic style and presentation with the decadence factor kicked into high gear. They had a list of truffled cocktails that we’ll have to dry next time, and a “dusty bottle” list of cocktails made with vintage spirits dating back to the early 1900s. One of my favorites was the savory Manhattan that my husband ordered ❤️❤️ ⁣⁣We were taken care of by Frankie, who indulged us with his impressive knowledge of liquor history, great stories about The Aviary, and delectable cocktail-making skills. It was fun to learn more about how the bars have evolved over time and glimpse the shelves filled with tonics, solutions, bitters, and dusty bottles of spirits we’d never even heard of...⁣⁣...which is precisely why we couldn’t help ourselves from trying a pour of Orange Chartreuse from the 1970s along with some Yellow and Green V.E.P.s (We’ve said it before: we’re extra. You know how we get 👯‍♂️😉) ⁣⁣I wish we had tried this another time when our palates were not taken to the farthest reaches of the earth and back, but given our love for all things Chartreuse, it was impossible to pass up this pour of #liquidhistory  It tasted a bit like a light curaçao with the botanical notes of Yellow Chartreuse. (When I asked Joey later if he had any tasting notes for the Orange that night, his response was that he noted maybe we’d gone a bit too far 🤣)⁣⁣One of my favorite feelings in travel is leaving a place knowing you barely scratched the surface and have a to-do list for next time that’s longer than the one you arrived with. We’ll be back to The Office for sure, and maybe next time start our evening with our full palate (and sobriety) in tact. Until then...⁣⁣Stay thirsty 😻🥂
43 likes 7

And just like that...we were in The Office, enjoying our final cocktails of the evening in the speakeasy-style bar beneath The Aviary. Drinks there are of a more classic style and presentation with the decadence factor kicked into high gear. They had a list of truffled cocktails that we’ll have to dry next time, and a “dusty bottle” list of cocktails made with vintage spirits dating back to the early 1900s. One of my favorites was the savory Manhattan that my husband ordered ❤️❤️ ⁣ ⁣ We were taken care of by Frankie, who indulged us with his impressive knowledge of liquor history, great stories about The Aviary, and delectable cocktail-making skills. It was fun to learn more about how the bars have evolved over time and glimpse the shelves filled with tonics, solutions, bitters, and dusty bottles of spirits we’d never even heard of...⁣ ⁣ ...which is precisely why we couldn’t help ourselves from trying a pour of Orange Chartreuse from the 1970s along with some Yellow and Green V.E.P.s (We’ve said it before: we’re extra. You know how we get 👯‍♂️😉) ⁣ ⁣ I wish we had tried this another time when our palates were not taken to the farthest reaches of the earth and back, but given our love for all things Chartreuse, it was impossible to pass up this pour of #liquidhistory It tasted a bit like a light curaçao with the botanical notes of Yellow Chartreuse. (When I asked Joey later if he had any tasting notes for the Orange that night, his response was that he noted maybe we’d gone a bit too far 🤣)⁣ ⁣ One of my favorite feelings in travel is leaving a place knowing you barely scratched the surface and have a to-do list for next time that’s longer than the one you arrived with. We’ll be back to The Office for sure, and maybe next time start our evening with our full palate (and sobriety) in tact. Until then...⁣ ⁣ Stay thirsty 😻🥂

slayy_her Straight for me! It’s got so much going on already, I’d hate to take away from all the unique qualities it has on its own!

boyd.ang Sounds like an amazing time! 🍸

3 weeks ago
Hey cocktail lovers! 🍹 Can we let you in on a little secret? ⁣⁣Sometimes we prefer a beer! 🍺 It’s true! We’re guessing lots of you do, as well, so we’re in good company 👯 ⁣⁣We to do our Gayviary planning meetings over beers. Fortunately, Denver has more microbreweries per capita than most major cities, so we’re never at a loss for finding great local beers.⁣⁣We typically plan at least three months out for our next drinks. Several of these cocktails take an extraordinary amount of preparation for the home bartender including sourcing rare ingredients, searching for service pieces, and practicing all sorts of new techniques from spherification to multi-layering. We also brainstorm things like presentation and how to put our own spin on things. ⁣⁣What’s your go-to planning ritual? 🍻 ⁣⁣
33 likes 3

Hey cocktail lovers! 🍹 Can we let you in on a little secret? ⁣ ⁣ Sometimes we prefer a beer! 🍺 It’s true! We’re guessing lots of you do, as well, so we’re in good company 👯 ⁣ ⁣ We to do our Gayviary planning meetings over beers. Fortunately, Denver has more microbreweries per capita than most major cities, so we’re never at a loss for finding great local beers.⁣ ⁣ We typically plan at least three months out for our next drinks. Several of these cocktails take an extraordinary amount of preparation for the home bartender including sourcing rare ingredients, searching for service pieces, and practicing all sorts of new techniques from spherification to multi-layering. We also brainstorm things like presentation and how to put our own spin on things. ⁣ ⁣ What’s your go-to planning ritual? 🍻 ⁣ ⁣

sheepishjen Wow! First, I often do have a beer! We have a couple of breweries nearby and especially one great local place with about 20 craft beers on tap that constantly rotate! As for planning, I often create earlier in the day! Though I do plan ahead for recipes that require sub recipes- which I will have to do when I finally open up my Aviary book and pick a project. I really want to do those spheres since I had a sphere drink when I was there!

gayviary @sheepishjen I hear you on those sub-recipes. Be prepared 😳

last month
“Labor of Lurve”⁣⁣from @bloeyscott There's a lot of work that goes into these drinks that isn't always apparent when you see the final product. Note that Clint is wearing protective goggles.⁣⁣The Midnight Mary was made with a basil foam that got flash frozen in liquid nitrogen. Basil was carefully measured, blanched, and then blended with water, sugar, and salt. The mixture had some gelatin added and was poured into a siphon canister to be expelled with nitro directly in liquid nitrogen. The resulting frozen foam was then muddled in the glass and topped with the actual cocktail. ⁣⁣The cocktail itself was a mix of aquavit, Benedictine, "tomato water" (crushed heirloom tomatoes that were strained through cheesecloth overnight), Fresno chili tincture, housemade galangal syrup, simple syrup, and lime juice. ...I feel somehow I'm forgetting something here.⁣⁣The drink was garnished with a Super Sweet 100 tomato that marinated in a mix of sherry vinegar, garlic, olive oil, and black pepper. The garnish was garnished with a flake of sea salt and a micro basil leaf.⁣⁣All these components are made from scratch and, as you can see, the kitchen gets well used in the process.⁣⁣The balance in this drink was incredibly on point. It currently competes with the Granny Smith as my favorite so far. ⁣⁣We have a lot of exciting things planned over the next couple months. I'll continue to share the final product here but if you're a connessiour, @gayviary is the place to be!
29 likes 5

“Labor of Lurve”⁣ ⁣ from @bloeyscott There's a lot of work that goes into these drinks that isn't always apparent when you see the final product. Note that Clint is wearing protective goggles.⁣ ⁣ The Midnight Mary was made with a basil foam that got flash frozen in liquid nitrogen. Basil was carefully measured, blanched, and then blended with water, sugar, and salt. The mixture had some gelatin added and was poured into a siphon canister to be expelled with nitro directly in liquid nitrogen. The resulting frozen foam was then muddled in the glass and topped with the actual cocktail. ⁣ ⁣ The cocktail itself was a mix of aquavit, Benedictine, "tomato water" (crushed heirloom tomatoes that were strained through cheesecloth overnight), Fresno chili tincture, housemade galangal syrup, simple syrup, and lime juice. ...I feel somehow I'm forgetting something here.⁣ ⁣ The drink was garnished with a Super Sweet 100 tomato that marinated in a mix of sherry vinegar, garlic, olive oil, and black pepper. The garnish was garnished with a flake of sea salt and a micro basil leaf.⁣ ⁣ All these components are made from scratch and, as you can see, the kitchen gets well used in the process.⁣ ⁣ The balance in this drink was incredibly on point. It currently competes with the Granny Smith as my favorite so far. ⁣ ⁣ We have a lot of exciting things planned over the next couple months. I'll continue to share the final product here but if you're a connessiour, @gayviary is the place to be!

gayviary @servedbysoberon Never have I ever felt more like a mad scientist 👨🏻‍🔬🧪

big_alaskan_foodie The most important ingredient is commitment. Awesome!

September 2019
Is it too early for The Aviary Gin & Tonic with cucumber balls pop in your mouth? 😄 I don’t think so! Happy weekend!🍸🍸🍸#aviarycocktailbook #ginandtonic #cucumberballs #drinks #weekendvibes #cocktail #refreshingdrink #beverage #theaviarynyc #theaviarycocktailbook #greendrink #greenmatters #alcohol #gin #tonicwater #cucumberjuice
91 likes 2

Is it too early for The Aviary Gin & Tonic with cucumber balls pop in your mouth? 😄 I don’t think so! Happy weekend! 🍸 🍸 🍸 #aviarycocktailbook #ginandtonic #cucumberballs #drinks #weekendvibes #cocktail #refreshingdrink #beverage #theaviarynyc #theaviarycocktailbook #greendrink #greenmatters #alcohol #gin #tonicwater #cucumberjuice

prawn_goong น่าอร่อย น่าดื่มมาก 😍

713mm83 @koukla9500 I want cucumber balls! 😉

last month
1/3
12 likes 0

Jungle Bird from The Aviary Cocktail Book Light and dark rums / Campari / pineapple juice / lime juice / dark rum spheres My second attempt at spherification! The dark rum spheres were delicious and boozy, offsetting some of the bitterness from the Campari. I used the same layering device I used for the Hurricane, but the layers came out much nicer than before given that each layer component had starkly different densities. I went with the rums I had on hand; the dark rum is Cruzan Blackstrap and the white is Plantation 3 Star. When you stir everything together, you’ve got a killer (albeit less visually striking) tiki cocktail on your hands! #cocktails #cocktailsofinstagram #homebartender #theaviarycocktailbook #aviarycocktails #drinksofinstagram #craftcocktails #aviarycocktailbook

3 weeks ago
1/3
56 likes 2

“Infernal imagery n/a” from #theaviarycocktailbook • Red verjus Tart cherry juice Maguey sweet sap Gingerbread rooibos tea syrup Smoked salt solution Orange bitters Applewood smoke • I got in the Halloween spirit and made this smoky non-alcoholic cocktail. This is the first time I use a smoking gun and I’m absolutely amazed by it. Not only is it visually interesting, but the aroma that fills the room is delightful. Before actually using it, I was scared that the smoke wouldn’t be dense enough to be captured on camera. Boy, was I wrong. It was really fun and beautiful to use. The concept of a cocktail like this is that the person drinking it can decide how smoky it should be. You can hold on with removing the lid if you want it smokier or remove it immediately if you want it to be less smoky. • This drink was wonderful! The main flavor was tart cherries which was perfectly accompanied by the gingerbread syrup, verjus and maguey sweet sap. Normally, smoky cocktails aren’t our thing, but in this case it really tied all the flavors together in such a great way! 👌🏻 It will be interesting to compare this to the alcoholic version, which actually has no common ingredients with this one. • So if you have a smoking gun laying around, this is a great cocktail to do. And the best thing is: it won’t give you a hangover!👍🏻 • • • • #aviarycocktailbook #cocktails #theaviary #cocktailporn #igcocktail #drinkoftheday #drinksofinstagram #mixology #homebar #homebartender #instadrinks #instadrink #cocktailculture #craftedmixology #rareteacellar #rareteacellarcocktails #nacocktails #nonalcoholic #verjus #halloweencocktails #halloweencocktail #grantachatz

pennykimon Fin bild👍

amateurmixologist @pennykimon Tack! 🙏🏻😊

2 weeks ago
Far more exciting than me going to the liquor store, @anniebethfitzy managed to snag some real fresh wasabi! Its going to go into the winter drink. #aviarycocktailbook
3 likes 0

Far more exciting than me going to the liquor store, @anniebethfitzy managed to snag some real fresh wasabi! Its going to go into the winter drink. #aviarycocktailbook

last month
1/2
12 likes 3

Tequila from The Aviary Cocktail Book Tequila / grapefruit and lime juice / honey and ginger syrups / horseradish tincture / Hawaiian black salt solution / lapsang souchong tincture The best way I can describe this drink is putting top-shelf tequila in a Cadillac, because this is a great vehicle for enjoying the tequila! You get the fresh fruit juices, that sweetness and spice from the homemade ginger syrup (love that stuff) and the black salt makes all the flavors more present. For that horseradish tincture- I took heed from some other adventurous mixologists out here and juiced the horseradish outside. I got down to business outside and... nothing. Not a drop! My horseradish must have been too dry. So instead I puréed the horseradish with some water and let it sit for a few hours and then strained it. It worked pretty well! Probably not as strong as the pure horseradish juice but it definitely added heat to the cocktail. But my favorite ingredient was the smoked tea tincture- I couldn’t believe 5 drops could add that much aroma and depth of flavor! #cocktails #cocktailsofinstagram #homebartender #theaviarycocktailbook #aviarycocktails #drinksofinstagram #craftcocktails #aviarycocktailbook

welcometobenitos @gayviary haha...you’re a couple of brave souls paving the way for the rest of us! 😃

bethie75 Holy yum!

5 days ago
1/3
30 likes 3

“Margarita” from #theaviarycocktailbook Tequila Fortaleza Blanco/Cointreau/lime juice/agave syrup/celery bitters/chili ice • Ok, first of all they should rename this cocktail to “drink fast or die”. At first, I was amazed by this one. The best tequila I’ve ever tasted together with the Cointreau, agave and celery bitter made this absolutely delicious. However, after about 5 minutes, the chili ice started to melt faster and faster. After about 8 minutes, it felt like my throat was on fire after every sip and since I knew it was only getting worse, I pretty much cried through the last sips! Not sure why this was. I suspect my freezer isn’t as cold as the ones at the aviary and therefore melted faster. • • Amateur tip no1: If you’re going to juice chili, DO NOT juice them with a centrifugal juicer. Apparently, this will make your kitchen feel like it’s filled with tear gas and you won’t be able to breath. • Even though I put my sweat and tears into this one, it was totally worth it! Next time, I’ll just use one chili ice cube which will hopefully make it more balanced. 3 down, 141 to go! 🍸 • • • • #aviarycocktailbook #theaviary #cocktails #cocktailporn #drinkporn #drinkoftheday #drinksofinstagram #drinkstagram #instadrinks #mixologists #mixology #homebartender #homemixology #tequila #fortalezablancotequila #cocktailgram #craftedmixology

knkampmark @amateurmixologist 😊 looking forward to following you on your journey! Those recipes sound amazing (and challenging!).

September 2019
1/2
34 likes 0

“Jungle bird” from the #aviarycocktailbook Layers from bottom to the top: Pineapple juice with sugar and lime/Campari/dark rum spheres/white rum water/Gosling’s black seal rum • This one was really fun to make! I don’t have a cool, professional layering device, but with a spoon you can achieve the same result if you have the patience to let the layers rest for a while before applying the next one. I didn’t succeed with the spheres as well this time as with the G&T, the membrane was way thicker which wasn’t so pleasant. Not sure why this was though. Maybe I left them too long in the alginate bath? Regardless, I found this cocktail super tasty. After a while though, it felt a bit too boozy. After all, there is 3 oz (9 cl) alcohol in it, plus the rum spheres. So unless you want to get really drunk ahead of everybody else, this is perfect as a sharing cocktail. • • • • • #theaviarycocktailbook #cocktails #theaviary #grantachatz #cocktailporn #cocktailgram #drinkporn #drinkoftheday #junglebird #instadrinks #cocktailculture #homebartender #homemixology #craftedmixology #goslingsrum #igdrinks #drinkoftheday #drinksofinstagram #rumdrinks

last month
Our Year in Kyoto. @psychiatric_mixology #aviarycocktailbook
4 likes 0
4 weeks ago
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