Ranging from a tingle to a flat-out burn, the sensation of heat on the palate is the bartender’s new toy. The tool kit for dialing up the spice at the bar includes chiles in various guises, fresh ginger and other Asian spices, according to mixologists. “There is kind of an upturn of spicy cocktails,” said Thomas Gullo, mixologist at Zengo in Santa Monica, Calif., one of the 23 eateries in New York City-based Richard Sandoval Restaurants. “Some people are sick and ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now.We promise it will only take a few minutes!
Questions about your account or how to access content?