Are Cocktail and Bar Snack Pairings the Next Big Thing in Dining?

For centuries, the rules of gastronomy have felt firmly established: wine belonged to fine dining, cocktails belonged to dimly lit bars. Sommeliers spoke reverently about minerality and structure while bartenders slid over bowls of olives and hoped nobody was hungry. One pairing was considered an art form. The other came speared with a cocktail stick.

But that distinction is beginning to dissolve. Increasingly, chefs and mixologists are recognizing that cocktails – with their acidity, smoke, spice, bitterness, and botanical complexity – can be more expressive partne...