Much as you sweat your neighborhood dive, there’s something to be said for sipping craft cocktails eighteen stories above Lake Michigan in a swanky hotel bar.

The scene: Drumbar at Raffaello Chicago.

The mixologist: Craig Schoettler, formerly of The Aviary, unveils his new menu tonight. He’s taken his zest for theatrics to new heights (literally), replete with toys (immersion circulators, vacuum pots) and hand-crafted ingredients (cinnamon ice).

The drinks: Smoke (Laird’s apple brandy, nocino, pineau des charentes, sarsaparilla) arrives in a glass swirling with bourbon barrel-scented clouds; Lavender (tequila, Bonal, Cocchi Americano, lavender) is served in — take a guess; Mûre marries cognac, blackberry jam, Espelette pepper, and ginger beer.

Classic cocktails (Martinez, old fashioned, Hemingway daiquiri) are also available — but, really, why bother?

You’ll be drumstruck.

Drumbar, at Raffaello Chicago, 201 East Delaware Place, at Saint Clair Street, eighteenth floor (312-924-2531 or drumbar.com).

Photo: John Sturdy / Courtesy of Drumbar