The Cocktail as Cuisine

So, I'd like to propose the idea that certain cocktails, in certain situations, can become part of the culinary aspect of a meal. Easiest case study: fruit soups...



What's to say I don't make a home-batch margarita, and place within it 'cellophane noodles' of hypnotic or rated x (quit it, lol, they were given to me!) Served with a Chinese soup spoon, Wouldn't this cocktail then become a comlete dish, that fullfilled all of the requirements of a fruit-soup course to diners? At the same time, wouldn't this further blur the line between kitchen and bar (and I love this concept!)



Any other ideas on how this philosophy could be expounded upon?



As the mixologist for Dumante, a pistachio-based liquer, I'm thinkin nuts and berries and Xmas. Hmm, what about a nut- based 'soup" with a cranberry ravioli?



hmmm...

Frankly Stephen, doesn't that qualify a martini with a big ol' olive? Or another fav the bloody mary with a celery stick? (I've seen some marys sold with garnis of everything including salami.)

IMHO (with alcohol anyway) less is more. Because distilling is in and of itself such an art I prefer to taste the craftmanship of the distiller rather than lose it under a maze of added flavors. A little is good, like a nice piece of jewelery or clothing or a hansome man or pretty lady.

Ironically I think YOU made the perfect example of what I'm talking about with your Makers Mark/pepper drink we had at the last get to gether. It was simple but complex. Came to you in stages and made me think about it long after I had finished my sip. For me, that drink was a big success. Please accept a bow and a tip of my hat!