Native Bar in Singapore is serving a unique bar cocktail that has gained worldwide recognition for its use of unconventional ingredients. The staple ingredients of the cocktail are Thai rum, aged sugarcane, coconut yogurt, salt, soursop and baked tapioca. True to its name, what goes on top of the 'Antz Cocktail' are ants, which sit on a liquid nitrogen-frozen leaf with cubes of basil meringue.
The type of ants that are used in the Antz Cocktail are weaves ants, which reportedly have a distinctive sour taste from Vitamin C.
Just a few years ago, finding insects in one's food or drinks would be cause for outrage, but now, many consumers are actively seeking out cricket flour, candied bee larvae and insect-infused sauces as sustainable sources of protein.
Native's Unique Bar Cocktail is Topped with an Edible Insect Garnish
1. Insect-based Cocktails - The trend of using edible insects in cocktails presents opportunities for innovative mixologists to create unique and sustainable drink experiences.
2. Sustainable Protein Sources - The growing demand for insect-infused food and drink products highlights the potential for disruptive innovation in the sustainable protein industry.
3. Unconventional Ingredients - Using unconventional ingredients like ants in cocktails opens the door for creative flavor combinations and experimental drink-making techniques.
1. Hospitality - The hospitality industry can explore the incorporation of insect-based cocktails to offer unique and eco-friendly drinking experiences to customers.
2. Food and Beverage - The food and beverage industry can tap into the growing demand for sustainable protein sources by incorporating insect-infused products into their offerings.
3. Culinary Arts - The culinary arts industry can embrace the use of unconventional ingredients like ants, pushing the boundaries of flavor profiles and redefining gastronomic experiences.