The Manhattan Cocktail Classic, a recent four-day long celebration of cocktails and New York City bars, explored how new texture and flavor frontiers trending in the food world can be translated to mixed drinks. Two topics from seeming opposite ends of the spectrum, spicy drinks and blended cocktails, were part of a series of seminars geared toward foodservice professionals that took place at Andaz Hotel in New York. Nation’s Restaurant News attended the sessions to bring top tips to ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
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?