This twist on a teapot, called the "porthole," is built for infusions.
The ribbed exterior of the "hot-chocolate cup" makes it easier to hold.
The "cloche" is designed to capture aromas.
The "truffle Negroni coupe" is a cocktail glass�in the shape of a shallow bowl.
Designed with infusions in mind, this twist on a teapot splits open (one of the glass walls can be removed by loosening the center screw), allowing large ingredients such as whole flowers or citrus pieces to be added to the liquid. The one-inch thickness of the six-inch-tall glass “pot” gives the liquid maximum contact with all of the infusion ingredients while also providing a stunning presentation for the drinker. The porthole is accompanied by a one-ounce glass, which means the drinker has to pour from the pot six times to finish off the six-ounce serving, allowing for a longer infusion that progressively alters the drink’s flavor.
The drink rye, Carpano Antica sweet vermouth, verjus (juice made from unripened grapes), orange bitters, berry tea, orange zest, grapefruit zest, mint, vanilla, rose and pomegranate (Note: none of the drinks at Aviary will have names.)
The vesselhot-chocolate cup
The ribbed exterior of the slightly lopsided ceramic mug not only feels good to hold, but it allows the drinker to clasp the mug while the drink is piping hot.
The drink tequila, Fernet (Italian herbal liqueur), Ecuadorian chocolate, tobacco smoke foam
The vesseltruffle Negroni coupe
Considering the costliness and intensity of the truffle-infused Negroni cocktail, Kastner designed this glass bowl to be shallow—a little of this drink goes a long way. Poured tableside and filled to the brim, it’s awkward to handle, requiring the drinker to hold it with two hands. When it’s brought to the lips, the focus is on the concoction’s rich color and the aroma of the floating black truffle.
The drink Negroni, truffle-infused gin, Campari, Carpano Antica, black truffle, Maldon salt
The bell-shaped cover, or cloche, in this two-piece glassware set is designed to capture an aroma in the space outside of the drinking glass (the drink chef uses a vaporizer to deliver the aroma under the cover). A small opening at the top of the cover accommodates a stainless-steel straw. A bite of food—a palate cleanser—sits atop the cover’s opening to contain the scented air during the trip from the kitchen to the customer. As the drinker leans over the glass to sip from the straw, the aroma wafts into the nose. To prevent the drinker from picking up the glass (which would be unwieldy), the bottom of the glass is rounded, causing the liquid to collect in its center—perfect for sucking up those last drops.
The drink three-layered brandy cocktails—a Vieux Carré on top, a Champs Elysées in the middle and a sidecar on the bottom—plus applewood aroma