cpnews Posted November 3 Report Share Posted November 3 Cocktails are one area in which we are firm believers that "less is more". But in today's high stakes world of mixology, cockatil chefs are constantly striving to one up each other, using exotic ingredients and wild combinations to create a signature drink menus to put their bar or name on the map. But are the results worth the effort? In NoCal, Scott Beattie of Cyprus felt a need to push the limits of his cocktail menu to compete with the chef's award winning dishes. The result is visually stunning cocktails made with ingredients ranging from shredded dianthus petals, pickled fennel and shiso leaves. But does it all amount to putting lipstick on a pig? The beauty of a drink is most often in it's simplicity, a simple shot (or two) of a quality spirit in a glass. Classic cocktails often invovle less than 5 ingredients, and the best have remained popular with revelers for centuries. We admire Beattie's creativity, and would love to saddle up to a pitcher of his Painful Punch, but we long for simpler times when we could get a rum punch without having to wait for someone to toast spices and simmer with fresh squeezed fruit juices for 30 minutes. If it does tickle your fancy, then you should check out Beattie's new book Artisinal Cocktails and spend an evening making them for yourself at home.Garden Shrubbery in a Glass [WSJ] Cocktail Coverage [DBTH] More... Quote Link to comment Share on other sites More sharing options...
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