Bye, Olives. Cocktails Today Come With a Tiny Little Treat

Blurring the gap between bar and kitchen: The Dirty Ceviche at Muro.

There was a time when a cocktail garnish - typically a twist of citrus, a lonely olive, or a shrivelled umbrella - was an afterthought, a polite nod to festivity. That time is gone.

Now, by the time your cocktail reaches the table, you’re not scanning the glass for clarity or colour. You’re left eyeing what’s dangling off the rim or lodged in that iceberg of an ice cube. Is it a garnish? A snack? A side dish? Superman?

The Main - Character Era

In case it wasn’t clear, the cocktail garnish has entered its main-character era. It doesn’t just flirt with your senses - it also takes them to dinner. And maybe a show after. It’s no longer just ornamentation or a missable cameo - it’s a delicious co-star.

Muro: It's a Drink. It's a Dish. It's an Event.

In Bengaluru, Asian restaurant and bar Muro has been belting out the Dirty Ceviche, a cocktail meant to echo the freshness of its namesake. It pairs shrimp vodka and gin with a michelada chaser and a smoked salmon tartlet.

It’s a drink. It’s a dish. It’s a whole damn event.

Originally published by Nod Mag.