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 ...
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