Oddball cocktail ingredients make one delicious experiment.
Cocktails have always provided a creative outlet for wild imaginations. Many classic libations begin with curious bartenders who pick up a bottle of this and a bottle of that and wonder what would happen if the contents were combined. But, these mad scientist experiments aren’t limited to mysterious spirits found in the dusty recesses of the back bar. Many mixologists take a cue from the kitchen and incorporate unlikely culinary ingredients into their drinks to create unique tastes. Some of these items might seem odd to combine with alcohol, but the results speak for themselves. If you need further convincing, look no further than these three cocktails from local watering holes. They contain ingredients that, at first glance, might not seem all that intuitive to include in a drink, but make all the difference in the final tipple.
Sanctuaria, The Grove (left)
In this drink: Tequila, rye whiskey, lemon juice, cinnamon syrup and chipotle paste. The result of a collaboration between bar manager Matt Seiter and chef Wil Pelly (hence the M and W), this concoction uses chipotle paste to bring a bit of smoky heat.
Bacon and Egg Fizz
Eclipse Restaurant, The Loop (middle)
In this drink: Bacon-infused bourbon, egg white, lemon, maple syrup and creme de cassis. Like breakfast in a glass, this concoction uses good old-fashioned maple syrup as the sweet component to balance the lemon and the meaty bourbon infusion.
Taste, Central West End (right)
In this drink: Duck-fat-infused Grand Marnier, Domaine de Canton ginger liqueur, lemon, mascarpone, pepper, lavender bitters and absinthe. The duck-fat Grand Marnier commands attention in this drink by Travis Garner, but it’s the mascarpone that caught our eye. The Italian cheese creates a creamy texture and balances out the ultra-rich infusion.
Photo credit: Jules Brown