How much do you love your foie gras? And your fresh seasonal vegetables straight from the farmer's market? Do you love them enough to mix them into your cocktail? Because now, you can order a drink that comes complete with your favorite meats and veggies—stirred right into the cocktail. From bone marrow to snap peas, here are five of the most daring ingredients you don't normally see in your glass. You might even consider renaming these cocktails "lunch."
Drink: S&S Flip
Where: Swift & Sons, Chicago
What: Rum, dry curacao, egg, lemon, bone marrow orgeat.
How: “This drink was inspired by a guest who requested orange slices to squeeze over her bone marrow,“ explains lead bartender Pablo Mata. “Flips are a category of drinks made with a whole egg. This one has a steakhouse twist, incorporating bone marrow into orgeat as the sweetener.” Photo by Kailley Lindman.
Drink: Foie Gras Flip
Where: Betony, New York City
What: Dark rum infused with rendered foie gras fat, dry sherry, simple syrup, raw egg, grated nutmeg.
How: “On a trip to San Sebastian, in Spain’s Basque country, I was amazed by how much foie gras, sherry, and eggs the local population cooked and consumed. Their sweets are just as delicious as their savory dishes, and this cocktail commemorates all of the above,” says general manager Eamon Rockey. Photo by Signe Birck.
Drink: Culture Shock
Where: The Gin Joint, Charleston
What: Barrel-aged gin, lemon, sweet liqueur flavored with caraway and cumin seeds, orxata, ginger liqueur, mint, Ras El Hanout (Moroccan spice blend), Greek yogurt.
How: Beverage director James Bolt takes a culinary approach to his cocktails, and this drink—inspired by Indian curry—combines spices with a cooling jolt of Greek yogurt. Photo courtesy of The Gin Joint.
Drink: Wagyu Cocktail
Where: Sushisamba, New York City
What: Akashi-washed Wagyu whiskey, maple syrup, salted caramel liqueur .
How: A this Japanese-Peruvian-Brazilian restaurant, the unusual riff on an Old Fashioned is made with Japanese whisky that’s been treated to a wash of the highest-grade Wagyu beef before getting stirred with maple and salted caramel. Photo courtesy of Sushisamba
Drink: Green Giant
Where: Clover Club, New York City
What: Gin, tarragon, lemon juice, dry vermouth, snap peas (muddled).
How: You'll have no problem finishing your peas at this beloved Brooklyn spot, where bartender Tom Macy puts a unique twist on the gin sour by adding muddled snap peas. Photo courtesy of tomato808/Instagram.
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