Café ArtScience’s Todd Maul Builds a Cocktail

Photographs by Nina Gallant

1. Orange peel, apple drinking vinegar, and apple cider are flash-infused in a charged whipped cream canister.

2. After it steeps for 30 minutes, Todd Maul pours the elixir into carefully weighed centrifuge cartridges.

Photographs by Nina Gallant

3. A centrifuge spins the liquid at 10,000 revolutions per minute, separating out the solids.

4. Using a handheld sieve, Maul filters out the clarified cider mixture.

Photographs by Nina Gallant

5. Maul ignites cinnamon and orange peel and traps the residual smoke in a rocks glass.

6. He adds Willett rye, orange bitters, and Soberano Spanish brandy.

Photographs by Nina Gallant

7. Nutmeg is grated over a negative-40-degrees- Fahrenheit ice cube.

8. The “Apple of My Eye” cocktail is garnished with orange peel and marigold.

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