This is cocktail culture (and maybe culture as a whole) at its apogee, or its nadir, or something: Who cares? A chainsaw is involved. Tonight (and every Thursday night until doomsday) at Mistral Kitchen's fancy bar, mixology savant Andrew Bohrer will use a chainsaw to carve ice for your drink. (No fumes: The chainsaw is electric.) According to Bohrer, there is usually a snowball fight at some point. When toasting to the decline of civilization as we know it, clearly the ice in your drink should be hand-machined. (Mistral Kitchen, 2020 Westlake Ave, 623-1922. 5–10 pm.)

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