FEELING THE
Hot peppers are making a splash in savory drinks. By Michelle Paolillo Lockett
ocktail trends evolve as operators and guests' tastes evolve and the kitchen continues to have a distinct infl uence on the bar, as mixologists continue to
incorporate hot peppers and other elements of spice in menus across the country. "In general, there is a savory trend going on in cocktails.
Th ere was a push to sweet cocktails and the natural progression is for something savory: fresh herbs and peppers defi nitely fall into this category," says John Poggemeyer, corporate beverage director for the Cleveland-based Hyde Park Restaurant Group, which runs 15 steakhouses restaurants in four states. It also helps that restaurants with a Latin fl air are growing
The Alma Blanca, served at Tequilas Restaurant in
Philadelphia, is made with muddled corn, hoja santa (herbsaint), Habanero-infused Siembra Azul Blanco, lemon and pineapple juices and Domaine de Canton.
in popularity. "Th e trend was sparked from the accessibility of diff erent types of peppers that comes out of the rise in the number of Mexican restaurants found in the U.S. within the last fi ve to eight years," says New York-based consultant Junior Merino, founder of the Liquid Chef, adding that spicy peppers in cocktails—and food—are beginning to transcend being served in just Mexican venues. Th e spicy cocktail scene, while seemingly new, has been continually evolving for over the past fi ve years. "People who play around with cocktails—whether classic or original—are always looking for new ways to express fl avors, textures and sensation," says Tad Carducci, a partner at the New York City-based cocktail consulting fi rm Tippling Bros. and a partner in the fi ve-unit Mercadito chain. "It's like umami—the additional unquantifi able taste that we are looking for—deliciousness, savory, etc. For me, using chiles in drinks gives that extra dimension to the cocktail."
36 | OCTOBER 2011 www.cheersonline.com
