Inside London's new breathable cocktail bar, guests can inhale vaporized spirits and mixer at a ratio of 1:3.
Drink in the atmosphere —
Inside London's new breathable cocktail bar, guests can inhale vaporized spirits and mixer at a ratio of 1:3.
Courtesy Bompas and Parr/Ann Charlott Ommedal
The bar, called "Alcoholic Architecture," is the brainchild of culinary creatives <a href="index.php?page=&url=http%3A%2F%2Fbompasandparr.com%2F" target="_blank" target="_blank">Bompas and Parr. </a>
Cocktail cloud —
The bar, called "Alcoholic Architecture," is the brainchild of culinary creatives Bompas and Parr.
Courtesy Bompas and Parr/Ann Charlott Ommedal
The bar is situated on the site of an ancient monastery in Borough Market, south London, and takes inspiration from the innovative brewing skills of monks. <br />
The spirit of exploration —
The bar is situated on the site of an ancient monastery in Borough Market, south London, and takes inspiration from the innovative brewing skills of monks.
Courtesy Bompas and Parr/Ann Charlott Ommedal
Guests are encouraged to wear plastic ponchos to prevent their clothes soaking up the boozy fog being pumped out at 140% humidity.
Ready to wear —
Guests are encouraged to wear plastic ponchos to prevent their clothes soaking up the boozy fog being pumped out at 140% humidity.
Courtesy Bompas and Parr/Ann Charlott Ommedal
You can stay for a maximum one hour in the cloud. But that'll still give you plenty of time to get drunk on the regular cocktails also on offer, with monk-inspired names like "Friar Tucker."
The real deal —
You can stay for a maximum one hour in the cloud. But that'll still give you plenty of time to get drunk on the regular cocktails also on offer, with monk-inspired names like "Friar Tucker."
Courtesy Bompas and Parr/Ann Charlott Ommedal
British foodsmiths Harry Parr and Sam Bompas (pictured) met as teenagers at Eton Collage.<br />They first began experimenting with food eight years ago, after a dinner party in which Parr brought out a blackberry jelly that so impressed Bompas, they decided to carve their careers in its wobbly surface.
Bompas and Parr —
British foodsmiths Harry Parr and Sam Bompas (pictured) met as teenagers at Eton Collage.
They first began experimenting with food eight years ago, after a dinner party in which Parr brought out a blackberry jelly that so impressed Bompas, they decided to carve their careers in its wobbly surface.
Courtesy Bompas and Parr/Braunphotography
They have since hosted an<a href="index.php?page=&url=http%3A%2F%2Fbompasandparr.com%2Fprojects%2Fview%2Farchitectural-jelly-banquet" target="_blank" target="_blank"> "Architectural Jelly Banquet"</a> with world leading architects such as Norman Foster designing quivering replicas of their own buildings, and created glow-in-the-dark alcoholic jelly for DJ Mark Ronson's 33rd birthday bash.
Neon jelly —
They have since hosted an "Architectural Jelly Banquet" with world leading architects such as Norman Foster designing quivering replicas of their own buildings, and created glow-in-the-dark alcoholic jelly for DJ Mark Ronson's 33rd birthday bash.
Courtesy Bompas and Parr/Ann Charlott Ommedal
In 2011 Bompas and Parr (pictured) installed an emerald green boating lake and cocktail bar on the roof of Selfridges department store in London.<br />It was only the second time the roof had been opened to the public since World War Two.
Emerald lake —
In 2011 Bompas and Parr (pictured) installed an emerald green boating lake and cocktail bar on the roof of Selfridges department store in London.
It was only the second time the roof had been opened to the public since World War Two.
Matthew Lloyd/Getty Images Europe/Getty Images/File
The fantastical experiments continued last year when they teamed up with scientists at the University of Southampton's High Voltage Laboratory to create the world's first lightning cooked food.
Cooking with lightning —
The fantastical experiments continued last year when they teamed up with scientists at the University of Southampton's High Voltage Laboratory to create the world's first lightning cooked food.
Courtesy Bompas and Parr