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  "path": "/articles/bar-chucho-uni-gin-sour/",
  "publishedAt": "2026-05-08T10:55:26.000Z",
  "site": "https://vinepair.com",
  "tags": [
    "Reading About Drinking",
    "cocktail",
    "cocktail bar",
    "food",
    "gin",
    "new york",
    "new york city",
    "sour",
    "Does Uni Belong in a Cocktail? The Corima Team Doubles Down on Sea Urchin at Bar Chucho",
    "VinePair"
  ],
  "textContent": "Uni might not be the first thing that comes to mind when you think about seasonal ingredients, but, according to Edward Hardebeck, bar director at New York City’s Corima, the perennial changes in sea urchin’s flavor, plus the differences in product sourced from different regions, lead to inconsistencies that make it a tricky ingredient to use in cocktails. But let’s back up — he’s putting uni in a cocktail? Yes, indeed. In fact, when Corima, the award-winning progressive Mexican restaurant helmed by chef Fidel Caballero, opened in January 2024, its Uni Gin Sour was the talk of the town.\n\nThe article Does Uni Belong in a Cocktail? The Corima Team Doubles Down on Sea Urchin at Bar Chucho appeared first on VinePair.",
  "title": "Does Uni Belong in a Cocktail? The Corima Team Doubles Down on Sea Urchin at Bar Chucho"
}