![“We present the frozen foam tableside, spooning it into the guest’s glass. A cascade of smoke pours from the vessel as the liquid nitrogen sizzles in the bowl. We then muddle the foam into a fine green powder and pour the finished cocktail on top. The nearly clear base combines with the basil for a dramatic color change and an aromatic burst, while tiny frozen flavor bits float to the top, adding texture to the first few sips. I’m quite pleased with the result, as it really hits all of the senses. All of this is finished off with a fresh heirloom tomato skewered with a piece of pigmy basil, a plant that made its way from my garden to the windowsill of the Aviary.” —Charles Joly on Midnight Mary #3  at The Aviary
Welcome to the team Charles!!!
[via: gasp-shock]](http://24.media.tumblr.com/tumblr_m96rakwfY91qzpsmbo1_1280.jpg)
“We present the frozen foam tableside, spooning it into the guest’s glass. A cascade of smoke pours from the vessel as the liquid nitrogen sizzles in the bowl. We then muddle the foam into a fine green powder and pour the finished cocktail on top. The nearly clear base combines with the basil for a dramatic color change and an aromatic burst, while tiny frozen flavor bits float to the top, adding texture to the first few sips. I’m quite pleased with the result, as it really hits all of the senses. All of this is finished off with a fresh heirloom tomato skewered with a piece of pigmy basil, a plant that made its way from my garden to the windowsill of the Aviary.” —Charles Joly on Midnight Mary #3 at The Aviary
Welcome to the team Charles!!!
[via: gasp-shock]
