I am unconcerned with the source of my garnish, long as it's never included in my drink.UncleBob wrote:For TNLP (and all the hipster cocktail enthusiasts): The Biggest Bar Trends of 2016, According to You
1. Ingredients with a Backstory
"Not just that the ingredients are sustainable and clean, but also that the production of the ingredients is socially responsible as well. This will dovetail into what we are seeing in the food industry."
"Bartenders are respecting fresh and local produce the way chefs do, and will learn to work with the ingredients."
"The continuation of craft cocktails and sourcing of local ingredients."
"Continued emphasis on using locally sourced ingredients and collecting bottles from different small distilleries around the U.S."
"Evolution of custom craft cocktails using proprietary mixes, bitters, etc., created with natural fresh ingredients."
I do, however, love Mezcal and simple drinks. I endorse half of this article.