The Demise of the Sweet Cocktail?
We've never been fans of the sweeter cocktails - though we have been known to make some simple syrup for our drinks and whatnot. We like our drinks relatively sugar free (unless we're drinking Cachaca, which is made from sugar cane, of course).
Looks like we're not the only ones - we just found an article about a trend toward more savory cocktails, and we can't say we're sad (or surprised). Plus, the quote we found was from the co-author of Art of the Bar (review), one of our favorite cocktail recipe books out there.
"People are looking to get away from sweet cocktails," says Jeff Hollinger, co-author of "The Art of the Bar" (Chronicle, 2006) and general manager at Absinthe Brasserie in San Francisco.
Hollinger is a big proponent of savory cocktails and insists they pair better with food. "That's the goal with savory cocktails. If you start drinking too many citrus-based cocktails, you'll strip your palate," Hollinger says. "I hope that this is where cocktails are headed. Bartenders are starting to think about cocktails the same way you think about food. There's a culinary quality to it."
Washington Post -
Savory Characters
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Posted by Liquor Snob at August 30, 2007 6:58 AM
"Strip your palate"? Now I've heard everything. Jeez, if you like savory cocktails, like them. Promote them. Say they're good. Don't make up weird claims about a type of drink you don't like causing permanent harm to your sense of taste.
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