Actually, 'culinary' is the direction that cocktails are moving into. For example, in London there are now "style bars" which are more like a kitchen-style of bar, with each barman to a very specific task. Of course, there's the fresh produce aspect, and of late there's quite abit of interests in the revival of classics. Perhaps with a slight modern touch to it in terms of palate adjustments. I myself have been using ingredients more familiar in the kitchen for cocktail recipe designs - eg, parmigiano-regianno, salmon sashimi (garnish), kewra essence, hungarian 'noble sweet' paprika, etc. (check out www.gildedfork.com/provocachic/ if you're curious to find out more)