From Ants to Escargots, Has the Stunt Cocktail Ingredient Gone Too Far?

Once upon a time, swapping in seaweed brine for a never-before-seen version of a Dirty Martini or making a drink that replicates childhood favorites like PB&J or cold pizza was revolutionary. But these days, true shock factor is hard to come by. Each year, it feels like bartenders lean harder into the savory drinks trend — perhaps looking to tap into the success of food-inspired cocktails at bars like New York City’s Double Chicken Please or Barcelona’s Sips — with more culinary creations popping up on menus across the globe. The article From Ants to Escargots, Has the Stunt Cocktail Ingredient Gone Too Far? appeared first on VinePair.