Since 1969, restaurant, hotel, travel & other witty reviews by a handpicked, worldwide team of discerning professionals—and your views, too.

The Next Level for Craft Cocktails

2013 Culinary Trends

Craft cocktail madness

Cocktail Pairings & Courses

Cocktails, despite their recent surge in popularity, were in years past really just a primer for a meal but lacked the culinary stature of, say, a vintage Bordeaux. Today, however, the craft cocktail is taken to the next level by mixologists, cocktail enthusiasts, and most importantly chefs, who are pairing them with specific dishes and meals. Dave Arnold, who opened Booker and Dax bar in New York City with Momofuku chef David Chang in 2012, notes that cocktails are an ideal complement to boldly flavored foods.

The rise of "small bites" menus makes cocktail pairings especially seductive, though fine dining restaurants are also getting with the program. Eleven Madison Park's tasting menu now touts "beverage pairings" instead of "wine pairings," and barman Leo Robitschek suggests complementing suckling pig with the "Repossession" made with reposado tequila, Amontillado sherry, apricot liqueur and lemon.

At Rivera in Los Angeles, chef John Sedlar creates a six-course "Hallucination Menu" that marries dishes made with tequila to custom tequila cocktails from Julian Cox and Jeremy Lake; one such course unites Malpeque oysters and cucumber "caviar" with a "Sangrita Verde" tipple blending mezcal, greens, pineapple and spices.

Chefs are also looking at cocktails as a course or culinary creation unto itself. At Grant Achatz' The Aviary in Chicago (attached to his Next Restaurant), the "Midnight Mary" melds North Shore Aquavit, fresh heirloom tomato, galangal syrup and nitrogen-frozen basil foam. The foam is presented tableside, and spooned into your smoking glass, then muddled into powder and poured with the finished cocktail. Don't try this at home!

 

 

< Previous | Next >

Related Content:
Top 10 Craft Cocktails
Top 10 Craft Cocktail Bars in the U.S.
Mix Your Own with Cocktail Recipes
Best Places for Happy Hour

Top 10 Tequilas

The dining room of Jean-Georges restaurant in New York City, one of GAYOT's Top 40 Restaurants in the U.S.

RESTAURANT AWARDS 2014

Check out the 2014 edition of GAYOT's Annual Restaurant Issue, which features the Top 40 Restaurants in the U.S., Rising Chefs and more.

THE BIRD'S THE WORDAt the Top 10 Fried Chicken Spots in the U.S., you can tuck into the best renditions of this staple of Southern comfort food.