A friend sent me this deadly serious look at ice preparation and the cocktail program at Aviary in Chicago this morning saying, “for the 1st 90 sec I thought it was a parody.” It might just be the scariest thing you watch today.
“We look at every single cocktail as essentially a plated course,” says Micah Melton, Aviary’s sous chef in the video. “They’re bartenders, but they’re not tending bar, so you can’t call them bartenders. I don’t want to call them mixologists. Essentially they’re cooks that just happen to be cooking with liquid instead of food. ”
I’m the last person to engage in Sandy Sanctimony, but it seems like you might want to hold off on posting your gorgeously and expensively shot promo video about the 30 different kinds of ice you make at your insane cocktail bar until after the millions of people without power in the Northeast get back on their feet a bit and can at least make their own crappy, non-artisanal ice.