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Brief Published: 16 Mar 2015

Restaurants Develop Savoury Cocktails

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Smoked Poacher Champagne Cocktail

London-based restaurant The Grain Store has partnered with mixologist Tony Conigliaro to launch a range of savoury cocktails designed to be paired with different dishes.

The savoury drinks menu includes choices such as a Celeriac Bellini made from homemade celeriac puree and prosecco, as well as a Smoked Poacher Champagne, which features butter infused with unpasteurised smoked Poacher cheese from Lincolnshire, used to form a liqueur. The drink is also served with a specially paired cheese board that includes a 32-month-aged Comté from the French region of Jura, and Curé Nantais from the Western Loire in France.

In a similar move, London-based Japanese sushi restaurant Sushisamba has created a range of savoury cocktails that incorporate luxury ingredients such as Japanese Kobe beef. The Kobe Cocktail includes 12-year-old Yamazaki whisky treated with a wash of high-grade Kobe fat, and stirred with maple and salted caramel. The restaurant also offers Pistachio & Avocado Batida made from avocado purèe, crushed ice with Brazilian spirit cachaça, pistachio orgeat (an almond syrup) and cacao, and served with a cone of maize cancha (toasted corn).

Unusual cocktail flavours and ingredient combinations, designed to enhance the taste of food, are becoming increasingly popular across the hospitality industry. Mixologists such as Ryan Chetiyawardana and Conigliaro are helping to reshape the beverage industry by pushing traditional boundaries. For example, Chetiyawardana's London bar, White Lyan, serves pre-made cocktails to help minimise waste. For more on this, see Master Mixologist: Ryan Chetiyawardana and Tony Conigliaro: A Cocktail Odyssey.

For wider developments in the alcohol industry, see Craft Spirits: Alcohol's New Frontier, Reframing Wine and Beer & Millennials.

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