Ummmm, yeah. The title of the post isn’t really something I tend to think about when I’m mixing up cocktails. But the good folks at Kraft want you to consider adding a little Grey Poupon to your happy hour.
But this got me to thinking. I know, a dangerous activity at best. There is the dirty martini using olive brine, I’ve done my own bacon-infused bourbon, tried a mushroom margarita and have seen plenty other savory cocktails and garnishes. So maybe mustard in a cocktail really isn’t that big of a stretch.
So I ask you, dear Reader, what are your thoughts? Too weird? Natural progress? Would you give mustardy cocktails the ole college try?
Sound off!
Cheers!