A quick trigger finger on the soda gun and a bottle of commercial sour mix might have seen a bartender through in the old days. But today’s cutting-edge cocktail jockey is apt to wash bourbon with bacon fat, shake trendy raw-egg libations and prep a veritable garden of fresh produce. The explosion of fresh, perishable ingredients has propelled cocktails to greater creativity and quality, but it is also holding bar professionals to a higher standard of safe food handling.“If you send your ...
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