The cucumber gin & tonic is my recreation from the Aviary’s coffee table book. Cutting edge cocktail creativity is inspired by Grant Achatz at Alinea, his flagship Chicago Restaurant. It’s a slippery, but inescapable slope moving from his restaurant to the Aviary’s cocktail tasting experience.
The book is a weighty tome, filled with seven pounds of gorgeous recipes. The photography is stunning and the recipes challenging. Recreating them is about the experience and the taste is a bonus.
There’s an unmistakable likeness between Back To The Future’s “Doc” Brown in his chemist’s smock and Grant Achatz in his chef coat. But, while Doc is fictional the chemistry behind these cocktails is real.
First entry in the book, this beauty has never appeared on their menu, because of the time and difficulty involved. Those constraints don’t apply to the home cocktail enthusiast and that means challenge accepted
It’s a four step process. Make simple syrup, cucumber spheres, carbonized gin & tonic and finally assemble the cocktail. To accomplish this we need some specialized equipment.