The micro herbs sitting atop make an artistic, natural statement. The Dealer’s Choice was the ultimate in froth-iness, in a pretty light green color and vintage glass that could liven up any party scene. Luckily, Aidan Bowie, who I met at Dandelyon in London, was now behind the bar here, and offered to share a few of his cocktails. This was truly a special experience which only whet my appetite to get into The Office, a speakeasy version of experimental cocktails styled in a more traditional, quirky environment, associated and located right next door. (To follow this grand experience and continue the birthday celebration, we headed a few block east to Bill’s Townhouse. We did get one bite of food here, the Black Truffle Explosion, which did, indeed, explode in the mouth, and was so good we had to get another round. Beam Me Up Toddy featured an open flame in which the base cocktail was heated, then shot into the top of the gadget with fresh ingredients-cranberry, brown butter, pear, and fresh herbs-then worked its way back down into the pot for pouring. Get it here).Įven though this should have been enough, we did try one more cocktail which prompted a second device. (Once you try this cocktail you will want to purchase one of these guys to infuse your own cocktails, oils, teas, dressings, etc. Each bit poured gets more intense as time goes on, making for a different experience with each round. In this case Lovely Bunch had french curry, ancho, chai, reposado, banana, and blood orange. Called the Porthole Infuser, it takes fresh ingredients and permeates the flavors into the cocktail. What arrived next on the scene is a device made famous by The Aviary in Chicago. The night was just getting started-with the idea of infusion taking over. The Zombie Panda had the cutest round raspberry ice cubes that melted into pisco, lychee, and lemon for a fresh fruity mix, almost like a not-too-sweet adult ice pop.
Love this idea of melding two drinks into one. I chose to start with a Mimosa whose twist was that the ice cubes were made out of Harvey Wallbanger cocktail-adding vodka, OJ, and Galliano flavors as it melted down. The cucumber was frozen onto the sides of the vessel to add flavor as it melts. The twist on The Aviary’s classic Gin and Tonic: it’s arrival as a tall, bright-green leaning tower with the addition of chartreuse, almond, green apple and cucumber. We started off with two classic-with-a-twist numbers from the 1 & 1 category, which both incorporated the ice into the cocktail flavoring strategy. We were happy to get a seat right next to the window, but I would say anywhere in the space would feel comfortable and offer up a view of the skyline. The lounge has a sleek, dark, zen design outfitted with sofas and coffee tables for low-key socializing. First off, the location is prime, with great views over Columbus Circle and beyond. Using Grant Aschaz and co-owner Nick Kokonas’ philosophies from the original in Chicago, this spot mixes science, theater, gadgetry, and attentive service to really pull out all the stops in their delivery. To kick-off my birthday in proper style I couldn’t think of a better place in NYC to sample cocktails than The Aviary. Who To Take: Someone who appreciates the ultimate in the art of mixology or to really wow a date
We even got a couple of cocktail recipes to share with you.
A peek inside the duo dens of inventive mixology: The Aviary and The Office bring new heights to the art of the cocktail at Columbus Circle.