Chefs, be forewarned. Your resident mixologists may well be raiding the walk-in searching for fresh ingredients to incorporate into their cocktails. High on their hit lists are cucumbers, chopped cilantro and basil, green peppers and jalapeños, tarragon and lemon verbena, and fruit of every type and description. They know that creamy sweet drinks are falling out of fashion, losing ground to cocktails with exuberant, garden fresh flavors and herbal and spicy profiles. One of the leading ...
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