Pleased as Spiked-Punch over this piece in London’s Evening Standard.
“London’s latest party food trends: from vegetable desserts to box wine
Sophie Morris tracks the latest trends in party fare
Shots, most Brits learn while still in short trousers, are meant to be downed not discussed, and the flavour matters little as long as the alcohol content is high. But a wave of smart shooters appearing in bars across the capital is changing this image.
At Blixen in Spitalfields you’ll find the Plum Sazerac Junior, a smoky and fruity shot made with Bas Armagnac, Prucia Plum Liqueur and Peychaud’s Bitters in an absinthe-sprayed glass and garnished with a plum segment (far right), while Marylebone’s Peruvian bar and restaurant Pachamama serves a Tiger’s Back — a shot of Pisco followed by one of tiger’s milk (the citrus-based marinade that cures the seafood in a ceviche, recommended as both a palate cleanser and a stomach soother). For home inspiration, look to new book The Architecture of the Shot: Crafting the Perfect Shot from the Bottom Up by Paul Knorr and Melissa Wood (HarperCollins, £8.99) for its 75 shot recipes and handy illustrations depicting how to layer your liquors, which brands to use and why precise measurements matter.”
For the full article, click here London’s latest party food trends, Evening Standard