It’s been said that mixologists are the chefs of the bar. And just as culinary combinations can inspire cocktails, with a little creativity the flavors of a balanced drink can be used in plated applications. A curry with pineapple and coconut milk is essentially a dinner-ized piña colada, after all. Because alcohol evaporates more quickly than water (due to its lower boiling temperature), cooking with hard liquor can give as much complexity as wine or vermouth with no “boozy” taste (try deglazing pans with Cognac, brandy or rum). Here, the flavors of a margarita, gin and tonic, Sazerac and mojito inspire some delicious dishes.
Oysters with Margarita Mignonette
Courtesy Chef and Partner Bob Broskey, RPM Seafood, Chicago
Instagram @rpmseafood
RPM Seafood, a palatial restaurant overlooking the Chicago River, is so committed to quality that its oysters are farmed exclusively for it by partners in Washington
