Sometimes I think that I just don’t understand drinking any more. This is despite vast experience in the matter, mind you. What often passes for a cocktail today sounds more to me like an experiment in organic farming. We have entered the age of Cocktails Gone Wild, and I don’t like it.
For the record, what you see here is a proper cocktail—a straight-up Bombay Sapphire martini—immediately pre-consumption at Koi in Los Angeles. It’s a restaurant that has done many things well for more years than is usual in L.A., cocktails among them. Here are some scenes of the scene there, with the tasty kobe beef crispy rice and an unidentified local pawing chef Robb Lucas.
But back to those silly drinks. Let me give a random example of CGW found while thumbing through a print publication called The Tasting Panel, which for some reason (fine, I know which reason) shows up in my snail mailbox regularly. Smokin’ Irishman, reportedly served at a Manhattan Beach, California, establishment called American Farmhouse Tavern, is said to contain Jameson Irish whisky, peach nectar and elderberry liqueur; it is garnished with a bacon-wrapped spear of sugarcane; and finally it is “spritzed” with Glenlivet Scotch.
Huh? It sounds to me like something Gordon Ramsey should be reducing to tears.
There are more. Oh, are there ever more, and they are not only confined to the stranger parts of the U.S. The same magazine credited above reported on a place called Ruby in Copenhagen that muddles a cocktail using leafy green carrot tops. No, not kidding. The place also makes a daiquiri with rhubarb jam and an apple-celery margarita. Another Copenhagen bar called The Union, also cited in the article, makes drinks using lemon curd, local weeds and (wait for it) edible gunpowder.
Yes, gunpowder. It gives an entirely new meaning to shooting one’s mouth off.