Cheers!

As the locavore movement gathered steam, greenery other than lime wedges began showing up in our highball glasses. Basil came first, then cilantro…soon we were grappling with elderflower, hot peppers, and even that culinary cure-all, bacon. El Bulli–style molecular gastronomy also had a hand in this—that would explain the appearance of ingredients like "smoked cola" andbubblegumon drink menus. By the end of the year, you practically needed a knife and fork (or a test tube) to take the edge off.