Oh, sorry I misunderstood you.
I personally think the modern and complex stuff is pretty much bullshit when applied to cocktails. The cocktail I had at Aviary was actually made WORSE by the "modern" technique used.
ETA -- It's funny. When Eben Freeman initiated the cocktail program at WD-50 upon opening years ago, it seemed "modern" just by virtue of using some unexpected ingredients in unexpected combinations. I guess we've come pretty far.
Where is Eben Freeman now? His drinks were great at Tailor.