How bartenders are using fruits, flowers and veggies to enhance cocktails
For too long, chefs and restaurateurs have been hogging the garden.
In the past decade or more, they’ve seized on the slogans “Farm to Table” and “Garden to Table,” to the point one would think eating is all farms and gardens are for.
Well, guess what: All those fruits, vegetables, flowers and herbs you’ve been hoarding aren’t just for tables. This is the era of “Farm to Bar” and “Garden to Bar,” and it’s every bit as tasty, if not more. [Read more…]