For a growing number of bartenders, the edible garnish has become as complex in its build as the cocktail itself (via punch_drink)
with an elaborate housemade “Oreo” filled with white chocolate and coffee ganache; Chicago’s Vol. 39 makes Lego-shaped bars of Sichuan peppercorn–infused chocolate to accompany a drink featuring Meletti Cioccolato liqueur, banana and Fernet-Branca; Phoenix’s Century Grand serves awith its holiday flip; and for a $3 upcharge, Boston’s Faccia a Faccia will affix a housemade baci di dama cookie, otherwise available as a dessert order, to its Espresso Martini.
At Coquette in Chicago, composed snacks accompany cocktails in a few different forms. The bar’s French 75 comes with caviar and crème fraîche on a blini. The Sazerac-like drink called I’m the Apple of His Eye—made with grilled Fuji apple, cinnamon, Cognac, rye whiskey and absinthe—comes with a brown-butter shortbread cookie that’s made exclusively for the drink. The house Martini, meanwhile, is joined by a demitasse spoon bearing an “olive” of spherified roasted pear.
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