Of Cupcakes and Cocktails

Here’s a pairing I never imagined would cross cupid’s arrow: cupcakes and cocktails. Before eliciting shock and outrage, approach the subject matter with an open mind. Cupcakes equal sugary goodness. Cocktails equal alcoholic refreshment. So why not blend the two?

Good plus good must then equal even better. That’s the thinking behind the Red Velvet Lounge in the city where they’re up for anything, New York City.

Imaginative up-starters Jason Lawrence and Cole Bernard have already established their names in the boozy world of cocktails with two trendy bars, and now they have gone a step further. Perhaps out of boredom, perhaps out of a moment of unrivalled epiphany.

Taking a collection of alcohol enriched cupcakes from Baked by Melissa, and Charlotte Voisey, from the complex world of mixology, will concoct a daily complementary cocktail blend.

Espresso cupcakes with a shot of Jameson’s whiskey sounds like a perfectly natural fit with an Irish coffee, let alone a Jameson and espresso martini. It’s a flawless alternative to an energy drink (unless you’re counting calories)!

While the espresso-Jameson combo can start the night off, the icing on the cake of a great night out could be fulfilled with a vanilla and rum cupcake alongside a terrifying medley of rum, fresh ginger, and fresh lemon and apple juice. That actually does sound quite appealing.

It seems like a novel, if not great, idea. There are countless situations in which craving for alcohol and food go hand in hand. While perhaps coming completely out of the blue, the Red Velvet Lounge just might have stepped on a sugarcoated goldmine.

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by Henry Guyer
Gloobbi Cuisine

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