Filmed and directed by Christian Seel, the video takes us to an icy wonderland where crafting ice is a skill that requires chain saws, custom ice molds and the artistry of a Japanese ice master.
Watch beverage director Charles Joly and sous chef Micah Melton discuss the Aviary's ice philosophy - how it's made and used to give flavor to cocktails versus water them down. For instance, their margaritas are made with fresno chili ice cubes which get spicier as they melt.
The Aviary is already using the innovative porthole infuser but their use of ice takes things to a totally different level.
Via Grub Street