Chefs, long accustomed to using wine in cooking, are borrowing a page from mixologists, adding spirits to numerous formulations, especially sauces and marinades
Consumer demand for artisanal foods and beverages has skyrocketed in recent years and includes an unprecedented interest in craft spirits. Craft spirits account for one in seven new global spirits launches in 2016, up from 1 in 20 in 2011. Between 2011 and 2015, craft spirit launches increased by 265%. This demand at the bar has translated into demand for spirits incorporated into main courses and other dining options.
Chefs, long accustomed to using wine in cooking, are borrowing a page from mixologists, adding spirits to numerous formulations, especially sauces and marinades. Spirits offer great versatility and add interest and nuanced flavors to formulations, whether in preparation stages such as with marinades or finished stages, as with sauces.