Creative bartenders are feeling free to get more innovative when it comes to infusing vodka, gin and even rum with more exotic fruits, one of the many reasons consultants Baum + Whiteman led off their latest forecast with bars’ role in developing new alcoholic beverage flavors.
The consultants released their 2013 food and beverage trends forecast for restaurants and hotels, which paints a picture of mixologists on a quest to create the next perfect cocktail, using herbs, spices and other ingredients that you would expect to find in the kitchen but not necessarily behind the bar. “You tell the bartender alcoholically what’s on your mind, and he fashions a drink from these ingredients. It’s happening across the country,” says the report, which urges chefs to look to the bar for new flavor inspirations.
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