Going to extremes to create an artisanal cocktail

on 30/08/11 at 12:39 pm

Booze News

In their quest to produce ever finer cocktails, bartenders have unearthed centuries-old recipes, learned the art of ice carving and planted gardens.

But for some, that’s just not enough. There’s a new generation of mixologists who are going to even more extreme measures to ensure that they’re using the highest quality ingredients.

Take the acclaimed Founding Farmers in Washington, DC, which recently invested in six beehives. By next spring, they’ll be producing as much as 100 pounds of honey per year that the restaurant’s mixologist, Jon Arroyo, and his team will put to good use. And up in Toronto, the Fairmont Royal York Hotel has a menu of cocktails based around the honey created in its rooftop apiary.

FULL STORY via Liquor.com

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