For some, so-called “extreme ingredients” make drinking more fun. Others are from the “if it ain’t broke” school of drinking. Liquor.com‘s latest trends might help you decide which camp you fall in.
A New Take On Barflies
Founding Farmers in Washington, DC recently invested in six beehives. By next spring, they’ll be producing as much as 100 pounds of honey per year that the restaurant’s mixologist, Jon Arroyo, and his team will put to good use. Up in Toronto, the Fairmont Royal York Hotel has a menu of cocktails based around the honey created in its rooftop apiary.
At celebrity chef Dan Barber’s award-winning Blue Hill at Stone Barns in Pocantico Hills, NY, drinks like the Smoked Sour and the Apricot Flip are made with fresh eggs laid by one of the establishment’s hens. “The eggs are definitively frothier, richer, eggier,” says general manager Philippe Gouze.
The Ohio-based Chef’s Garden is becoming a popular source for edible flowers (it stocks more than 25 varieties) and other mixological oddities, including zesty lemon sticks, cardamom skewers and horseradish shoots.
Oh-so-cool or over the top? What do you think?
photo Originally posted: 9/6