Two Bartender Friends Created a Revolutionary New Way to Get Drunk

Forget having to down all those calories with every Tequila shot — now there is a new way to get drunk.
After six years of work, the wizards at Bompas & Parr — Sam Bompas and Harry Parr, the masterminds behind unique experiences centered around flavor like giant Jell-O molds and chocolate rock-climbing walls — have come up with a way to get buzzed just by inhaling.
Recently, the team opened up Alcoholic Architecture, a bar in London where customers can inhale their intoxicants. The bar is located in a Victorian building adjacent to a cathedral.
Revelers are given a plastic poncho to wear before they enter the misting chamber. Produced by powerful humidifiers, the vapor mixture consists of gin, alcohol, water and aromatic plants. Bar-goers are encouraged to breathe in deeply as they lounge in the room, which is set at 140% humidity.
Though visibility is less than three feet, Bompas pointed out the sensory advantages of the ambience to Bloomberg:
“It’s like going to the seaside and finding that fish and chips taste better. Part of that is that in a human environment, your ability to perceive taste is heightened. It’s the opposite of being in an aeroplane. Alcohol tastes better, with more nuances: You can detect more subtle flavors when it is humidified.”
For those who are looking to have a good time, inhalation is a very efficient means to that end. While drinking requires the alcohol to travel through the stomach and intestine before entering the bloodstream and reaching the brain, inhaling it produces an almost instantaneous effect.
Bompas explained to Wired that the time spent in the bar is correlated with the level of intoxication:
“An hour is approximately the equivalent of one drink. A strong one.
What’s more is there’s reportedly no negative morning-after. Bompas said:
“Anecdotally, no one is getting a hangover. Maybe it’s a placebo effect, but I’ll take it.”
Entry to the bar costs 10 pounds ($16) during regular hours and 12.50 pounds ($20) during peak times. Guests are only given one-hour time slots so that they don’t become overly inebriated, and monk-themed mixed drinks for sharing include one served out of a human skull.
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