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Friday, July 20, 2007
Waiter! There’s food in my drink!
The Atlanta Journal-Constitution
From watermelon martinis to cucumber cocktails there’s a tasty trend in the world of bartenders- or bar chefs- as they’re now often called to add more foodie ingredients to alcoholic beverages. The bloody mary at TAP, the new gastro pub in Midtown, is made with an in-house heirloom tomato juice. Do you find these more appealling at Happy Hour? or do you suspect it’s yet another way to boost the bar tab by charging a few more dollars for a gourmet gulp?
