The hotel's nuclear mixologist (and food and beverage director), Daniel Puglisi, plays super freaky science with liquid nitrogen dropping the temperature of alcohol to -114 °C (alcohol’s freezing point) to create cocktails so magical they'd make Lance Burton blush. Imagine frozen basil leaves that shatter into confetti-like garnishes. Frozen orange wedges and whole strawberries that double as ice. Flash frozen cubes made from vodka. Yep, Puglisi works all sorts of cocktail mojo. Smoke machines, lighting effects and space agey-clad cocktail waitresses add to the icy lair vibe.
The party starts at 8 p.m. each Thursday night, when the hotel drops the lobby temperature and the DJ starts spinning the hits. We're thinking Garden Zen Thursdays may have a longer late-night shelf life as we creep into the winter season -- we love the cutting-edge cocktail program, but a few months down the line, sun-seekers escaping snow may not be so amused by any arctic effects.




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