Booker and Dax, New York City
At Momofuku Ssäm Bar’s experimental bar annex, the French Culinary Institute's director of culinary technology Dave Arnold has brought in cutting-edge equipment. Manhattan cocktails are made in advance for consistency and pre-bottled in individual servings with liquid nitrogen to stave off oxidization. Though not as visually striking as the bar's glowing poker used to instantly heat drinks, the wow effect is still there because the drink is not diluted with ice and there's enough extra left in the bottle for a second pour. "We actually serve you more liquid than can fit into your coupe," he says, "which people seem to enjoy." momofuku.com.
The Aviary, Chicago
At Grant Achatz’s buzzy state-of-the-art cocktail lounge, expert mixologists use a double-chamber vacuum pot to create the Rooibos cocktail tableside. In the bottom pot, gin is heated over a flame until it's sucked into the upper pot where it is infused with Rooibos tea, grapefruit, lemon zest, crushed almonds, herbs and spices. When the heat source is removed, the drink gets muddled back into the lower pot and served warm. theaviary.com.
Bourbon & Branch, San Francisco
The Cocktail Bar at the Windsor Court Hotel, New Orleans
The newly opened lounge borrows sous vide techniques from the kitchen for the Lion Amongst Ladies cocktail. The sealed mix of herbal Damiana liqueur, lemon, flamed orange peel and tequila is infused with kumquats in a warm, sous vide bath over the course of two hours. grillroomneworleans.com/cocktailbar.
Citizen R+D, Phoenix
At this bar-cum-research-lab, mixologist Richie Moe creates ice-cold rum-based Paint Can Punch with a repurposed antique paint-can shaker, which is so loud and vigorous that it shakes the room. Also in his workshop: a cold-drip coffeemaker used to make a Three-Hour Margarita, which for obvious reasons needs to be ordered well ahead of time. citizenrandd.com.