Culinary cocktails are all the rage in Toronto, Canada, and are known as “drinks that close the bridge between the bar and the kitchen.” Due to the fact that many people of diverse ethnic backgrounds call Toronto home, food choices are not only varied, they also spill over into the realm of imbibing spirits.
Almost half of Toronto’s population is foreign-born and many run ethnic restaurants, causing the streets of town to be filled with the redolence of many mixed aromas. Perhaps the hottest cocktail strip is found in the Dundas Street and Ossington area (just west of downtown) with places like Boehmer and Black Hoof.
Perhaps other North American cities might get the idea to adopt the practice of unconventional mixtures for drinks, as do the various bars on the above-mentioned Toronto strip. At Bar Chef, which is run by Frank Solararik who is considered a master at blending unusual ingredients, special culinary alchemy lends it own particular magical touch. Unexpected ingredients abound, such as honey and black pepper syrup. How about some rum infused with thyme for a new and different twist?
Some culinary cocktails are really packed with ingredients that can be expressed by only the word, “wow”! Some of titles of these incredible drinks suggest their contents. Consider the Sailor’s Mojito, which contains “beach essence,” “mojito ravioli,” and “vanilla air,” among its components.
Culinary cocktails may well be the next rage in American restaurant fare. It is interesting to think that there is no line between food and drink, even though they have always been and will always be associated with each other.
Oh well. Bottoms up, as they say; that is, unless that’s a plate of spaghetti infused vodka you are eating and/or drinking.