With Heston Blumenthal making experimental cooking fashionable, it now seems that the cocktail is next in line for a make-over.
The US industry magazine Nation’s Restaurant News has reported on the emerging cocktail trends that are sure to end up here if they become popular over there. The first trend is the use of herbs, which, let’s face it, doesn’t seem too outlandish. Mint, basil, thyme and rosemary are all making it into cocktails to add a bit of a difference. Salt, too, is being added to drinks in the same way it is used in cooking to make flavours pack a punch.
So far, so good, however the magazine also mentions the use of flavoured vinegars as a replacement of lemon and lime, which I don’t find too appealing. I am quite sure that the next time I have a cocktail in my hand, I am unlikely to go for the savoury choices. Especially when I see recipes like the one for The Decoy, which has appeared in Washington, and includes the following ingredients:
Fleur de sel, duck fat-infused mezcal, Cointreau, orange and sage. Not quite my cup of tea…
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