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  "path": "/articles/cocktail-stunt-ingredient-gone-too-far/",
  "publishedAt": "2026-03-18T13:00:45.000Z",
  "site": "https://vinepair.com",
  "tags": [
    "Reading About Drinking",
    "cocktail",
    "cocktail bar",
    "cocktail bars",
    "cocktail trends",
    "craft cocktails",
    "industry trends",
    "trends",
    "From Ants to Escargots, Has the Stunt Cocktail Ingredient Gone Too Far?",
    "VinePair"
  ],
  "textContent": "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.\n\nThe article From Ants to Escargots, Has the Stunt Cocktail Ingredient Gone Too Far? appeared first on VinePair.",
  "title": "From Ants to Escargots, Has the Stunt Cocktail Ingredient Gone Too Far?"
}