Using asparagus in a cocktail seems odd. I mean, if you throw it in with the messy mix of garnish in a garish, way over-the-top Bloody Mary complete with celery, olives, banana peppers, and bacon, okay, it might work. But, really, asparagus as a ‘real’ ingredient in a cocktail? Sounds weird.
Well, weirdly delicious.
Tammy Coxen of Tammy’s Tastings had a couple of bottles of spirits, some concoction in a plastic bottle and asparagus on the cutting board.