I mean no disrespect to Carrie Bradshaw and her crew, but there comes a point in life when sweet pink drinks just don’t keep you coming back to the bar. We are in the midst of a cocktail renaissance. It may have started in the 80s and 90s with concoctions like the Sex in the City drink of choice, the Cosmopolitan. But as this renaissance develops the trend is becoming more sophisticated and it’s taking a distinctly savory turn.
Today’s bartenders are reaching for unexpected ingredients and employing culinary techniques like infusions and purees to expand and sometimes challenge the palate. Herbs and spices are moving from the kitchen to the bar as more and more bartenders develop cocktails with a ‘from scratch’ approach– utilizing innovative ingredients and modern techniques to create a new category of beverages.
Just in time for my new book, Savory Cocktails. Expect it this fall from Ulysses Press. It’s soon to be on pre-order, and I hope you will. Naturally I’ll keep you posted. Until then I thought I’d tease you with a cocktail from the book as well as a few photos of what else I have planned for this very fun project.
Tartufo is a cocktail that seems fresh and light at first glance, but there’s a dark earthy veil behind all those bubbles and bright botanicals. It comes from truffle-infused honey, which is available in most good cheese shops, gourmet markets and online. GREG
- 2 oz plymouth gin
- 1 oz fresh lemon juice
- 1/2 oz black truffle infused honey
- 2 sprigs fresh rosemary, divided
- 2 oz club soda
Fill a cocktail shaker ⅔ full with ice. Add the gin, lemon juice and honey. Slap one rosemary sprig between both hands, or gently pinch it all over to release the oils; add it to the shaker. Cap the shaker and shake vigorously until well chilled. Using a Hawthorn strainer double strain the cocktail through a wire-mesh sieve into an ice-filled highball glass. Top with club soda and stir gently. Garnish with remaining rosemary sprig.