Absinthe is one of the hottest drinks on the market, mainly because it was illegal for so long due to its perceived hallucinogenic properties. A tamer, legal version has been back on the North American market for a while now, but so far it's only been served as a drink.
A creative San Jose chef has changed that though, choosing the "green fairy" as a cooking additive in dishes like his Absinthe Oysters Rockefeller.
Steve Wallin, the chef at Yankee Pier, combines 18 ingredients in this dish, but the secret to its wild popularity is without a doubt the anise-flavoured liquor.
Key Themes Behind This Trend
- Cooking with Liquor
- Opportunities to create new recipes using various types of liquor as key ingredients in cooking.
- Exploring Historical Recipes
- Adapting vintage recipes by adding modern twists and innovative techniques for a contemporary culinary experience.
- Alternative Uses of Alcohol
- Inventing innovative ways to make use of various types of alcohol in food, besides the typical beverage options.
Where This Applies
- Food and Beverage Industry
- New cooking methods and ingredients using various liquors can be introduced to restaurants and bars.
- Alcohol Industry
- Collaborating with chefs to develop and market new culinary trends using various types of alcohol in cooking.
- Hospitality Industry
- Creating unique and memorable dining experiences for guests by including innovative liquor-based dishes on menus.
