When you see cucumber, you think; cool, crisp, and refreshing... Perfect. I'll have two please!
Walk into almost any hip Toronto, Vancouver or Montreal restaurant and the cocktail menu you’re handed will likely describe mouth-watering concoctions that use fresh herbs, organic fruit and other top-notch ingredients.
Using cucumber in a cocktail may sound ridiculous at first. Until recently, only a few trained bartenders would even consider using cucumber as a garnish on a Bloody Ceasar or Mary, but all of that is about to change. Cucumbers have somehow made the transition from a low-cost garnish to a top-shelf ingredient – bar chefs have embraced cucumbers as a hot, or cool, new addition to menus, along with a host of other ingredients that are making the migration from the kitchen to the bar.
The Bitter Truth – Elevating Customers’ Taste Experiences.
Bitters; the salt and pepper of the drink world!
I’ve been bartending for longer than I can remember and, to be honest, it was years before I ever opened a bottle of bitters.
While working in Australia I was introduced to bitters as one of the ingredients in the hangover cure trifecta — lemon, lime and bitters. Made with lemonade (or 7Up to those of us who live in North America), lime cordial and the magic “bitters,” this elixir is used to settle the stomach.
Read More »