Food physicist Dave Arnold and Jean Georges pastry chef Johnny Iuzzini held court last night at the Dining & Libation Society's speakeasy event. The human crush made it difficult to chat casually with the mixologists, but in spite of the discomfort, one thing was clear: Arnold and Iuzzini had crafted an exquisite cocktail.
Dubbed The Swedish Chef, the drink (not to be confused with the muppet) was a house-distilled aquavit pumped with tiny bubbles. The bubbles prickled lightly along the back edges of the tongue. Carbonated with a combination of carbon dioxide and nitrous oxide, the alcohol effervesced without excess gas. The crisp effect was heightened by the flavors of cucumber, apple, St. Germain, and lemon. Served in a glass chilled with liquid nitrogen, and topped with a swizzle of compressed cucumber.
I do declare, I could drink this drink for days. Hopefully the two will find the bar space and investors they're looking for to open their new concept, with this on the menu, soon. To learn more about upcoming Dining & Libation Society events, sign-up here.
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