Other spots serving up culinary cocktails include Fantômas on Kings Road, who’ve created a Miso Old Fashioned, with complex flavours of coffee, miso and toasted sesame, featuring buffalo trace bourbon and a sesame snap cracker on top, as well as Nightjar in Carnaby’s Kingly Court where they’ve turned Pan Y Tomate, a classic tapas dish, into a drink featuring barbecued tomato, cherry tomato water and Altamura Vodka.
Salt, bread, pepper, garlic, onion, pickle juice, tomato, garlic olive oil, pea pod vodka and apple cider vinegar were all used to create, what amounts to a textured, boozy, clarified gazpacho.
In short, nothing is off the table when it comes to the culinary cocktail, and I mean that literally; think wagyu beef, shiitake mushrooms, salmon, cheese (the viral Parmesan Espresso Martini) and root vegetables.
They’re using ingredients you wouldn’t associate with cocktails, in drinks such as ‘Diva’ which contains vodka, beetroot, walnut and blue cheese.
It’s all thanks to the ‘culinary cocktail’ trend, which has had bartenders from London to Tokyo, New York and Buenos Aires getting creative with the classics.
