dirtymartini Posted January 7, 2008 Share Posted January 7, 2008 In the past several months I have come across a bacon martini, a sweet potato drink and a couple other instances of bartenders wandering into the kitchen (and a couple of chefs wandering out). What are your general thoughts on this trend? Is the world ready for a beet and goat cheese martini? Or would you rather enjoy a cocktail that doesn't emulate but rather compliments your food? Link to comment Share on other sites More sharing options...
Pat Posted January 7, 2008 Share Posted January 7, 2008 In the past several months I have come across a bacon martini, a sweet potato drink and a couple other instances of bartenders wandering into the kitchen (and a couple of chefs wandering out). What are your general thoughts on this trend? Is the world ready for a beet and goat cheese martini? Or would you rather enjoy a cocktail that doesn't emulate but rather compliments your food?It (the beet and goat cheese martini, et al.) is not something that appeals to me personally. I'm slightly intrigued by breaking food and beverage into components and rearranging them in unexpected ways, enough so that I enjoy reading about molecular gastronomy but have not yet had a compelling urge to go to Minibar. Link to comment Share on other sites More sharing options...
brettashley01 Posted January 7, 2008 Share Posted January 7, 2008 If I wanted to drink my food I'd be on Slimfast. Link to comment Share on other sites More sharing options...
plunk Posted January 7, 2008 Share Posted January 7, 2008 At Cyrus , they have custom metal straws for their cocktails. At the end of the straw (the part that goes in the drink, not your mouth) are several prongs for stabbing various garnishes and food items that are incorporated in the drinks. Over the summer I had a gin-based cocktail with cucumbers, and enjoyed sipping and and crunching away. Link to comment Share on other sites More sharing options...
monavano Posted January 7, 2008 Share Posted January 7, 2008 At Cyrus , they have custom metal straws for their cocktails. At the end of the straw (the part that goes in the drink, not your mouth) are several prongs for stabbing various garnishes and food items that are incorporated in the drinks. Over the summer I had a gin-based cocktail with cucumbers, and enjoyed sipping and and crunching away. I love garnishes too-sweet and savory. Don't skimp on the celery in my bloody Mary-the more garnish the better. Link to comment Share on other sites More sharing options...
brettashley01 Posted January 7, 2008 Share Posted January 7, 2008 I suppose I should clarify my earlier post by admitting I do enjoy garnishes- olives, celery, and fruit in Sangria, etc.- but I'd rather eat a piece of chocolate or goat cheese than throw it back. Link to comment Share on other sites More sharing options...
Heather Posted January 7, 2008 Share Posted January 7, 2008 I do not want to chew anything in my coctails unless it is a cherry in a manhattan or a celery stick in a bloody mary. Link to comment Share on other sites More sharing options...
Al Dente Posted January 7, 2008 Share Posted January 7, 2008 I do not want to chew anything in my coctails unless it is a cherry in a manhattan or a celery stick in a bloody mary. Not even a slightly bruised cucumber in your Screaming Viking? I'm referring to definitions 1 and/or 2, not the 3rd definition despite its ability to bruise one's cucumber. Link to comment Share on other sites More sharing options...
zoramargolis Posted January 7, 2008 Share Posted January 7, 2008 Not even a slightly bruised cucumber in your Screaming Viking?I'm referring to definitions 1 and/or 2, not the 3rd definition despite its ability to bruise one's cucumber. You might have a hellofa bruised cucumber after consuming this drink Link to comment Share on other sites More sharing options...
DameEdna Posted January 7, 2008 Share Posted January 7, 2008 With summer beach season coming up ... some of us have had to limit calories where ever possible. No olives, celery stalks, cherries. Putting the kibosh on the fruit salad in general. Sigh. Link to comment Share on other sites More sharing options...
Joe Riley Posted January 25, 2008 Share Posted January 25, 2008 Homemade bacon vodka 1. Fry up three strips of bacon. 2. Add cooked bacon to a clean pint sized mason jar. Trim the ends of the bacon if they are too tall to fit in the jar. Or you could go hog wild and just pile in a bunch of fried up bacon scraps. Optional: add crushed black peppercorns. 3. Fill the jar up with vodka. Cap and place in a dark cupboard for at least three weeks. That's right- I didn't refrigerate it. 4. At the end of the three week resting period, place the bacon vodka in the freezer to solidify the fats. Strain out the fats through a coffee filter to yield a clear filtered pale yellow bacon vodka. 5. Decant into decorative bottles and enjoy. Link to comment Share on other sites More sharing options...
Mark Slater Posted January 25, 2008 Share Posted January 25, 2008 In the past several months I have come across a bacon martini, a sweet potato drink and a couple other instances of bartenders wandering into the kitchen (and a couple of chefs wandering out). What are your general thoughts on this trend? Is the world ready for a beet and goat cheese martini? Or would you rather enjoy a cocktail that doesn't emulate but rather compliments your food? I think Thrasher started this trend two years ago with the invention of the Pear Nectar Martini with Foie Gras Torchon - take a sip, take a bite. Link to comment Share on other sites More sharing options...
dirtymartini Posted January 29, 2008 Author Share Posted January 29, 2008 Pig, goose, and cow- all tasty. Whiskey- sublime Link to comment Share on other sites More sharing options...
ulysses Posted February 1, 2008 Share Posted February 1, 2008 Freeman's at it again. Something about him doesn't set right with me; his ideas are good, it's just this creepy air about him. Link to comment Share on other sites More sharing options...
dirtymartini Posted February 2, 2008 Author Share Posted February 2, 2008 with a Paco-Jet, I could turn your gym shoes into sorbet. Add vodka and, viola, we have a Chinon icee. But really..... Link to comment Share on other sites More sharing options...
zoramargolis Posted February 2, 2008 Share Posted February 2, 2008 with a Paco-Jet, I could turn your gym shoes into sorbet. Add vodka and, viola, we have a Chinon icee. But really..... What happens if you add a violin instead? Link to comment Share on other sites More sharing options...
dirtymartini Posted February 3, 2008 Author Share Posted February 3, 2008 I can only think of the time my younger sister decided to learn the violin, then all thought stops, I get a headache and have to lie down Link to comment Share on other sites More sharing options...
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