Café ArtScience’s Todd Maul Builds a Cocktail

It's called 'The Apple of My Eye.'
cafe artscience apple of my eye 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.

cafe artscience apple of my eye cocktail

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.

cafe artscience apple of my eye cocktail

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.

cafe artscience apple of my eye cocktail

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.


Check out all of our Best New Restaurants 2015 coverage.


Christopher Hughes Chris Hughes, Food Editor at Boston Magazine chughes@bostonmagazine.com