The traditional line between bar and kitchen menus continues to blur as bartenders incorporate ingredients once exclusive to chefs. This growing trend offers significant market differentiation opportunities.
Nationwide, bars are pushing boundaries with drinks like Equipment Room's charcuterie-inspired Lady Marmalade and Aiko's sushi-influenced Furusetto. At Bangkok Supper Club, Michelin award-winner Suwincha Singsuwan introduced a Fish Sauce cocktail featuring Napa cabbage broth and clarified milk.
For spirit brands and bar owners, this evolution presents clear opportunities to partner with chefs on signature flavor profiles, develop culinary-inspired products, and implement sustainable cross-utilization of ingredients. The key challenge is, of course, maintaining balance so creations still taste like cocktails, not dishes.
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