Forget all the pesky pairing. Pretty soon we’ll all be eating out of our cocktail glasses.

At the ever-innovative Herbfarm restaurant in Woodinville, owner Ron Zimmerman is augmenting his themed meals with on-mission mixed drinks. During last week’s Makin’ Bacon dinner, guests were offered the Pigtail Cocktail: Capitello Brut (an Oregon sparkling wine) with a choice of bourbon bacon, black forest ham schnapps, or rum and maple pork belly.

Meanwhile at Tulio, bartender Raphael Nicas worked with chef Walter Pisano to create a list of food-inspired cocktails, which includes the Caprese, a play on the salad made with basil-infused Ketel One vodka and tomato juice and garnished with a spear of baby tomatoes and mozzarella, and the Baker’s Witch: Baker’s Bourbon, Benedictine, Strega, and candied butternut squash.

Come to think of it, the micheladas at Barrio are pretty much boozy gazpacho…suddenly I’m both thirsty and hungry.