There are many reasons to garnish a drink, some not to do so, and plenty of why to or not to go overboard doing so. In many of these cases, especially the Martini, the cocktail takes on an almost religious fervor as to the correct way it should be delivered.
For many bartenders, the hardest part of getting a drink on the menu or into a competition is not the ingredients or balance, but the name.
Maintaining a bunch of mint on the bartop can be a challenge.
Here is a method to keep it fresh, bright and vibrant – for 8 to 10 hours.
Bartenders have the liquid capacity to improve people’s evenings by offering them something interesting to drink.
Turn the beautiful wines of the world into incredible ingredients in your beverage programs.