It's noon on a Monday and your week is already off to a bad start: It's wet out. You have a cold. And your boss is having another ego trip.
Staring at the slow-moving clock, all you want more than anything right now is a stiff drink to help you forget the nonsense life throws your way. But you can't go to the bar now! It's too early! Your co-workers will think you have a drinking problem!
But what if you could fix that cold with some hot soup and get your drink on at the same time?
Happy hour meets lunchtime at New York City's Cellar Bar at Bryant Park Hotel with "soup cocktails."
Current booze soup options include:
- Lobster Bisque: "infused with Harvey's Bristol Crème and porto, with seasonal spices and cayenne pepper"
- Herb-Tomato: "blended with vodka and raspberry liqueur and finished with a pinch of sea salt, dry basil and black pepper"
- Carrot Ginger: with "Domaine de Canton and Frangelico liqueurs."
Call it food snobbery, but when it comes to food and drink pairings, there's an art to the bonding of ingredients that can either enhance flavors to near foodgasmic pleasure (Spicy food + IPA = Yes.) or leave one disappointed and unsatisfied.
Cooking with booze, of course, is no different. While the lobster bisque infused with cream sherry sounds like it could hit the spot — or even the herb-tomato soup with vodka (Think: vodka sauce) — the idea of hazelnut or raspberry liqueurs sounds less than stellar. Or does it?
Which soup cocktail would cure your case of the Monday's?
Me, I'll take the Herb-Tomato, hold the raspberry. (And the tomato.)
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