Personally, I am not a huge fan of the super-premium cocktail. I believe that high-end finely crafted spirits get lost in the shuffle,so to speak. So with this in mind, I found a nice way to compliment brand characteristics, while still allowing them to be enjoyed on their own, au naturel.
To the side I offer an accompaniment plate that is meant to be enjoyed alongside the spirit. This way, for just $1 more, the guest can explore certain creative expressions meant to enhance the spirit. Or they can simply enjoy the spirit alone. Almost like a cheese plate. Generally, I like to offer three and they each are a product of kitchen or my amateur food-hunting expeditions. The greater good, I think is served well.
A recent offering, designed for the Shapira's (Heaven Hill,) who were entertaining distributors from across the country:
Elijah Craig 18 year, served neat
Accompaniments: Black Cherry Tobacco Vapor, Pommegranate Vinegar Pickled Lotus Rootlet, Vanilla Sugar Spoon (or was it rocks, I forget)
Sour, Sweet, Smokey (quasi)
As you can tell, I really do enjoy this application. I truly feel it adds great value at little cost. Of course, you have to work at it, so I think placing a price tag on it, or reserving it for special events is key. I wouldn't wanna see 20 of these spread out, lol!
Yet, if one offers it on a menu with a super-premium spirt, would you think to get that many orders? Or, Lord forbid, would it blow up in your face when someone asked for Evan Williams with the $1 upcharge? And then the next table, and the next...