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DEL.ICIO.USWaiter! 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?
Comments
By Phalynn
July 20, 2007 10:23 AM | Link to this
I start with breakfast…fruit has too much sugar for me…an omlet with 2 eggs and 1 1/2 cups of any veggie I can find. Using frozen (and all ready chopped!!!) onions, peppers, artichokes, brocolli, spinach, etc. makes it easy and start it out on a strong note. AM snack of baby carrots and hummus, lunch a huge salad, PM snack of cooked ahead spinach with some parma cheese that you can nuke in the mirco at work - the melted cheese makes it fun or bring frozen soybeans - they thaw by then.