Quote:
Originally Posted by WPOZZZ
Pickled fish in alcohol?  |
I'm trying to get it to be the new trend. If it does, and I wrote a book on it I could be a hundredaire at least.
But seriously - look at all of the fat-washed stuff the really cool kids are doing. Bacon this, duck that, clarified milk punches. There seems to be a place for savory in a cocktail.
Maybe you could even use an olive, but that might be a step too far. Yelch, to me it clashes with the citric and botanical nature of the gin.
(I like olives and I like gin, but like mint and peanut butter they're better kept apart)