The Rooibos Cocktail at The Aviary in Chicago

Like a mad scientist’s hot toddy, the Rooibos is a mix of Rooibos tea, lemon peel, orange peel, almond, vanilla, lemon verbena, mint, saffron, lavender, peppercorn, cardamom, Hendrick’s gin, Luxardo maraschino liqueur, citric acid, simple syrup, and water. A vac pot, which has an upper and a lower chamber is placed at the table, dry ingredients in the top chamber and wet in the bottom. And because playing with fire at a table full of booze has to be the most dangerously fun idea ever, a small gas burner is placed under the lower chamber to bring it to a boil. Once boiling, it forms a vacuum, drawing the liquid into the top chamber and is flash infused, turning a cheery orange and filling the air with citrus and aromatics. After a quick stir with a cinnamon stick the burner is turned off, the liquid drops back into the pot and the cocktail gets poured. It’s redolent of citrus, with a solid herbal punch from the gin and a nice subtle spice underlying the whole thing. It’s the perfect antidote fo