Blog

A cocktail walks into a bar

September 26, 2010 by Suzy Badaracco — President, Culinary Tides Inc

“I cannot believe I agreed to do this,” she thought as she entered the almost empty bar. “I mean, what on earth was I thinking? It was that little Daiquiri outfit I had on the other night. And you know those Martinis – they can be sooooo smooth. I am such a lush for agreeing to this! But what is a single girl to do? And so here I am … in a bar … for a speed dating event.” Her internal thrashings continued as she approached the table to get her name badge.

The other drinks, mixers, foods, and flavors gradually filled the reserved floor space for the event. The attendees were to be divided into two groups – beverages and food items.

The sassy little drink donned her badge and bravely walked to her assigned table with note card in hand. Once the event begins, the girls stay seated while the guys rotate to the next table each time the 8 minute bell sounds. She took her seat and sized up her competition – infused vodkas, superfruit juices, exotic sodas and the comeback kids such as gin and brandy. But these aren’t her usual competition, not until lately that is.

“I just want to know when soda crossed into my territory,” she wondered to herself. And when scoping out the guys there were a few new faces as well. She recognized the mint standing at the check-in desk and the berries huddled together, as berries tend to do. The olives and cherries already had their badges on and were hovering near their assigned tables. They are so yesterday it’s a wonder they showed up at all.

“No, tonight is about blending with the new, looking for that undiscovered spark.” She pushed her confidence forward. “Tonight think ice cream, edible flowers, sage, flavored ice, bacon, salmon, apricot, citrus sugar, single estate chocolate, cinnamon, chervil, lemon balm, ginger, hard candies, hibiscus, pickled baby green tomatoes, infused rice paper – now those are hot!”

A beverage must think in three dimensions after all. There is the top, the middle and the bottom to consider. The middle is the most difficult to attain. It is the colloid state – where there are particulates dispersed evenly into the drink, but are too small or too light to settle to the bottom. A milkshake and smoothie are examples of colloids but so is a fine muddle – where the herbs seem to hang mid glass to be viewed and appreciated for their freshness and beauty. Colloids are similar to suspensions, but with suspensions the particulates settle to the bottom after a time. Hence, suspensions fall into the third category – the bottom.

Whole fruits or vegetables that instantly sink are also bottoms. Liquids of different densities which separate out fit here as well - think Kir Royal. The top is easy and shows off for the drink saying “ooohh, look at me.” Tops include whipped cream, salt and sugar rims, bacon on a toothpick balanced across the glass rim, and cinnamon or cocoa sprinkles like you see in coffee drinks.

“And it isn’t all about alcohol either,” she reminded herself, “Mocktails are very hip now and can cover more venues than alcohol can and penetrate food service more completely. Mocktails also cross dayparts easier than alcohol can.” Yes, there is a lot of competition out there now in the beverage scene.

And so in the end she must decide. Is she looking for a partner for the long haul or does she want to play the field? Just as operators must decide their beverage menu - will you go for the fun and flirty one hit wonders or settle in for a theme which your establishment will make a reputation for itself with? Perhaps a combination? The answer will set the tone and expectations from customers.

One undeniable fact is that culinary and cocktails have crossed into each other's territory forming a two way street of flavor communication. And whether you love or hate this trend, to ignore it would be to miss out on an inspirational and adventurous pathway.

Next month I may follow a meatball or noodle and see what trouble they can get into!