May 11, 2018
Grant Achatz‘s “molecular gastronomy” cocktail lounge in the West Loop is rightly acclaimed for its innovation. Achatz is the man behind the world-renowned restaurant Alinea and the cocktails here are similarly experimental.
The majority of the bar’s staff are in fact chefs and the techniques used are those of the kitchen. Infusion flasks, rotary evaporators and blast chillers all play a role and the method of presentation is often intricate and theatrical.
The famous Rooibos cocktail is made by brewing rooibos tea with cinnamon, cardamom, saffron, vanilla, crushed almonds, mint, verbena and lavender in vacuum flask.
The bar itself is plush and comfortable, but design plays second fiddle to the drinks. Those who want an experience to remember should opt for a cocktail tasting experience in ‘The Cage’, the place where the magic happens. A definite must-try if you live or visit Chicago!