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 ...
Register to view this article
Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.