Khaake Piyun ki Peeke Khaaun? No, not the fuckall commercial by that wannabe noodles brand (Maggi isn’t just instant noodles, it’s an emotion), but I am referring to the awesome new trend of eatable cocktails. I mean, we all love eating and now we actually get to eat liquor! I don’t know who the genius was that went, ‘oh, drinking booze is so hard, they should be eatable so that life is easier’, but I am all for it. Read on to know more about this cool trend that is taking the world by storm and go ‘whaaaaa’.
The prairie oyster (69 Colebrooke Row, London): Tony Conigliaro – note this name down, because he is one man destined to achieve greatness. He is a mixology genius and his most popular edible cocktail recipe comes with a surprising set of flavours. In stunning ruby red, with splashes of yellow from tomato juice clarified with miso, then plopped into an alginate bath to create a shell that pops instantly the moment it hits your mouth, his prairie oyster is nothing less than sensational.
G&T meringue with juniper and lime (The Walled Garden Supper Club, Whalley Range, Manchester): Meringue-topped cocktails are now a real thing and Eddie Shepherd’s extremely light Gin and Tonic meringues, flavoured with juniper and lime, comes with a dry-ice mist. Basically, it’s strongly flavoured gin and tonic –tempered with juniper syrup and fresh lime juice, whipped up into a super-light meringue. It is then dried and dusted with cucumber sugar (yes, that’s a thing) and crushed juniper berries. Oh, it’s also eggless. #ShravanForTheWin
The lips (Fraiche, Oxton, Wirral): Now that cocktails are solid, it has to be big on theatrics and Michelin-starred chefs don’t shy away from going wild with their boozy fantasies. Marc Wilkinson’s creation, a shiny red mouth on a stick, is basically Virgin Mary set into a sorbet texture, and then frozen in lip-shaped moulds. Kiss of Booze it is.
Pastilles at Smith & Sinclair, Harrods, Selfridges and Harvey Nichols: Cocktail bubbles, lollipops, sherbet, and alcoholic postage stamps, international F&B brands have left no stone unturned to get us drunk in the most cutesy way. From meringues that explode in your mouth and gummy bears and candies, cocktails come in all beautiful forms at the aforesaid stores. Finally, something that quenches our thirst for booze and sweet tooth cravings, what a splendid time to be alive!
