This article about microwaving a bottled cocktail (albeit not literally in a bottle) triggered a brief discussion with @slkinsey :
We both had the same reaction: the article is mostly bull. And a bit worrisome.
What is described is heating a bottled cocktail to alter it, and that can be done any number of ways. Inserting a red hot loggerhead into the mixture is a classic one, practiced today, in-season, at Existing Conditions, New York. Simply heating the mixture in a pan on the stove is the simplest. Cooking the drink sous vide has been done for some time by Tony Conigliaro in London (and many others, by now). The loggerhead technique is generally done on a per-drink basis. The sous vide technique is generally done with a batched drink, like Mr. Chetiyawardana’s approach, although it is suitable for pretty much any quantity.
However, sous vide is a much better approach than a microwave because you have real control—you set the temperature—and therefore considerably less risk of an explosion. (You still have to know what you’re doing.)
Hopefully, nobody will blow themselves up as a result of reading Punch’s article. The recipes Punch supplies from Mr. Chetiyawardana specify volumes of ingredients and cooking times. I have no idea how he came up with these other than trial and error. (Apparently, he hasn’t blown himself up, yet.) Note that if you were to attempt one of his recipes using a lower volume of ingredients, but kept the same cooking time, you would probably significantly increase the risk of explosion. Add the factor that “high” and “medium” inevitably mean different things on different microwave ovens.
In the end, file this all under the same category as barrel-aged cocktails, bottle-aged cocktails, and, as Sam pointed out, the Japanese bar techniques designed to erase any sharpness in a drink and smooth it out. There’s a place for all this stuff, but mostly on the fringes.