Jul 6 2011
THE BOOZE BIN
By Cassandra Bianco (@cnbianco)
Bugs could be sexy. Ok fine…only a little.
The New York City cocktail movement has trickled so far along, some bars want something… special to differentiate themselves. So why not fix up cocktails with some additional, natural, seasonings?
Creepy is cool, and insect drinks are currently swarming the scene, or at least the publicity scene. Beginning with Falai Café’s squid-ink cocktail in SoHo, this tippler is terrific for newcomers. However, if you’re up for making the (grasshopper) leap, try the city’s latest at TriBeCa’s White & Church, which features $14 insect- and arachnid-garnished concoctions. These include the “Blue Velvet,” a tobacco-infused brandy topped with scorpions; the “Summer,” a coconut, crème caramel and cricket blend; or the Mexican worm-based “Why Not,” a tequila, Cointreau, lime juice, and avocado cocktail. Mezcal and latin cocktails are equally trendy now, so it’s not surprising to hear the little wormy “Why Not” is a true hit. Historically, one of Mexico’s most famous culinary insects is the agave worm, eaten on tortillas and placed in bottles of mezcal liquor, so it’s great to hear authenticity is in order.
Here are my 3 morning thoughts, with hopes to further percolate the matter, but not pester:
And so, I wish you well on your eco-eating adventures. If the kids get a little envious, feel free to serve up some cicada ice cream. Bon appetit.