Barcelona-based bar Two Schmucks was inspired by the culinary background of its own team and the dishes they have personal connections to, and it created a new cocktail menu with a savory twist. The salads served at brasseries in the south of France served as the starting point for the Melon, Cheese & Pepper cocktail, prepared with melon cordial, gin and vermouth and a burrata foam to finish.
On the menu, there's also Granny Punch, based on a cucumber salad, and it is made with an unconventional combination of clarified milk, aquavit, manzanilla Sherry, white chocolate liqueur, vanilla, yogurt, cucumber and dill. Tom Kha is another menu standout that takes the form of a fish sauce-infused and clarified coconut milk punch.
Key Themes Behind This Trend
- Savory Cocktails
- Savory cocktails are becoming more popular in the bartending scene, offering a new flavor experience for consumers.
- Culinary Mixology
- Culinary mixology is gaining traction in the bar industry, with an emphasis on incorporating food and beverage pairings.
- Foam as Garnish
- Foam has become a popular garnish for savory cocktails, adding a unique texture and flavor to the drink.
Where This Applies
- Bar Industry
- The bar industry can incorporate culinary techniques and ingredients into their cocktail menus to create unique experiences for consumers.
- Food Industry
- The food industry can partner with bars and restaurants to develop new flavors and ingredients to be used in cocktail mixology.
- Hospitality Industry
- The hospitality industry can adapt to the trend of culinary mixology by offering specialty cocktails on their menus to appeal to a wider range of customers.
