The drinks trend makes for a ‘delicious’ experience...
Imagine sipping a cocktail that tastes like your mum’s Sunday roast. Well, now you actually can.It’s all thanks to the ‘culinary cocktail’ trend, which has had bartenders from London to Tokyo, New York and Buenos Aires getting creative with the classics.
By infusing ever more bizarre concoctions of vinegar reductions, beef stock (I know...
) and dessert-inspired garnishes, bartenders are flipping the script on the traditional cocktail. From fish and chips to bone broth, they’re shaking and straining our favourite dishes into a glass.Just when I was getting my head around the idea, I get an invite to the world’s first gravy-boat restaurant, with a menu that includes a Gravy Sour cocktail.
Sorry, but gravy granules in my cocktail are a hard pass from me. More ‘Bis-no’ than ‘Ahh, Bisto’.Whether I like it or not, though, it’s bang on-trend.
What started with fat washing spirits to add texture and savoury notes, has now become a full-on drinks movement. In certain bars, there are cocktails based around the likes of a Waldorf salad, cold pizza and French toast. They’re mainly in the US though, but it has to be said we’re becoming more daring over here too.
https://www.instagram.com/p/DDe-Vf_oMRJ/?hl=en&img_index=1One of the main drivers of the culinary cocktail movement (which I’ve nicknamed ‘fooze’, after booze and food) is the modern obsession with experimental dining.
Eating isn’t just about.
