Cold weather almost always calls for hot beverages and meals, which traditional alcoholics drinks are decidedly not, but the Cellar Bar Soup Cocktails offers a unique way to enjoy both. Just as its name suggests, these soups combine alcoholic beverages with hearty broths.
Created for the Bryant Park Hotel in New York City, the Cellar Bar Soup Cocktails are comprised of three flavors. The Lobster Bisque is infused with Harvey's Bristol Crème and porto with seasonal spices and cayenne pepper. The Herb-Tomato blends vodka and raspberry liqueur with a pinch of sea salt, dry basil and black pepper while the Carrot Ginger boasts Domaine de Canton and Frangelico liqueurs. These seasonal soups will surely inspire some more creative food fusions this season.
What Makes This Trend Stand Out
- Soup Cocktails
- Opportunity to create innovative and unique alcoholic beverages by combining traditional soups with alcoholic drinks.
- Seasonal Spices
- Opportunity to develop and market new spice blends specifically tailored for seasonal alcoholic beverages.
- Creative Food Fusions
- Opportunity to explore and experiment with unconventional combinations of ingredients and flavors in food and beverages.
Sectors Adopting This
- Hospitality
- Hotels and bars can introduce soup cocktails as a unique offering to attract customers.
- Food and Beverage
- Opportunity for food and beverage companies to create and market pre-packaged soup cocktail mixes.
- Restaurants
- Restaurants can incorporate soup cocktails into their menu as an innovative and exciting option for customers.
