Sam Bompas and Harry Parr started out as jelly purveyors, eventually building a production studio for experimenting and creating food-based installations.
Photo: Stefan Braun
The Alcoholic Architecture cloud is composed of fine spirits and mixers at a ratio of one to three and made using powerful humidifiers to super-saturate the air. Alcohol enters the bloodstream through the body’s mucus membranes: primarily the lungs but also the eyeballs. By "breathing" the cocktail, alcohol bypasses the liver, allowing guests to consume 40 percent less to feel the same effect, plus the high humidity level enhances the flavor.
Photo: Ann Charlott Ommedal
Before entering, guests are given special protective suits.
Photo: Ann Charlott Ommedal
Bompas & Parr worked with respiratory scientists and chemists to calculate the amount of time guests can remain in the cloud safely. Each visitor is limited to one hour per day, which is the equivalent of one regular drink.
Photo: Ann Charlott Ommedal
In addition to the cloud, visitors can also order cocktails inspired by spirits and beers created by monks including Chartreuse, Benedictine, Trappist beer, and Buckfast—a fortified wine.
Photo: Ann Charlott Ommedal
The monastic-inspired libations pay homage to the bar's venue: the site of a former monastery and located across the road from Southwark Cathedral. For those who abstain from alcohol, there are "Celibate" cocktails that emulate the taste of some of the spirits.
Photo: Ann Charlott Ommedal
