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Eat Your Way Around Your Drinking Problem With Edible Alcohol!
By
Jamie Feldmar
Published Apr 22, 2011
Modified Apr 22, 2011
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Photo courtesy of Canard Catering
By
Jamie Feldmar
Published Apr 22, 2011
Modified Apr 22, 2011
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Today we get word over the tipline about a grody-sounding supposed new trend: edible alcohol. And while we're generally in favor of all things involving booze, these offerings give us reason to pause. We're not talking about penne a la vodka here—think more like "drunken desserts" and "aperitif apps."
Sure, rum-infused cheesecake lollipops dipped in bourbon-laced chocolate sound alright (Hell, we might "accidentally" serve those to our kids when we want some peace and quiet!), and they could even get you drunk. But "Campari macaroni and cheese?" What does that even mean? Or Retro Jello—"reinterpreting an old favorite with the addition of alcohol and layered Bavarian Cream"—wait, aren't Jello shoots already explicitly made and consumed for the purpose of getting alcohol into your bloodstream?
Of course, this isn't the first we've seen of edible alcohol: Tipsy Parson admittedly has a pretty good liquor-soaked sponge cake, and far be it from us to turn down Brother Jimmy's beer-battered pickles—even Oprah enjoys a good strawberry daiquiri sorbet every now and again. This stuff, though...we're not convinced...until they send us some free samples. (Kidding, FCC!) The pops, mac and shots seen here were created by catering company Canard , which works with high-class clients like Columbia University and the NYC Ballet, so don't be surprised if you're served Pernod-laced chicken at your next black-tie gala.
And yes, Chicago's been chewing their alcohol recently, but please, here in New York we're more sophisticated than that.
Tagged
edible alcohol
grody
jello shots
trends
Jamie Feldmar
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