Warm up with a bowl of ... boozy soup?

A new culinary trend could be hovering on the horizon, one that combines a foodie sensibility with a boozy cachet: cocktail soup.

Yes, as in soup with alcohol.

These concoctions popped up recently on the cocktail menu at Bryant Park Hotel's Cellar Bar, and they're a blend of of chef-prepared soups and top-shelf spirits.

Stranger still, they're served hot - in a mug and with a spoon. While we're not fully sold on the idea (yet), there's no denying the concept speaks to this time of year, when temps are dropping and we're all craving a little heat. Created by Cellar Bar's bar chef Isaac Elbhar, the "flavors" include:

-- Lobster bisque: It's infused with Harveys Bristol Cream and porto, with seasonal spices and cayenne pepper.

-- Herb-tomato: Blended with vodka and raspberry liqueur, it's finished with sea salt, dry basil and black pepper.

-- Carrot-ginger: Domaine de Canton and Frangelico liqueurs are added to this soup, which is topped with black sesame seeds and salt.

Whether you think the concept of alcoholic soup is rad or bad, we have to give Cellar Bar points for originality.