With the emergence of the white chocolate consomme we began the avalanche thought process and ended up in the bar, in theory being able to turn the bar and cocktails on their heads. The first thought is, yes a white chocolate martini which is crystal clear. Next is one based on pumpkin juice and gin. Then, as thoughts and ideas are happening I get an email, again from Sean who has just made carrot cake consomme for a new sorbet. Now what if we used that consomme as the base for a cocktail? Yes, that would be quite good. Alright, lets break down a few more walls. Would an artichoke and brown butter broth mix well as a cocktail? Or what about a hot buttered rum made with brown butter consomme. If we made clear chocolate mint water, think about the holiday libations. Along those lines what about clear eggnog for a lighter version of the traditional holiday belly bomb? Umeboshi, Galliano and tequila could make a great light cocktail on the rocks. The doors have opened again. What's in your cocktail?