Vinegar cocktails bring the fermentation craze to mixology

04/26/2013

Chefs and bartenders are increasingly turning to vinegar, even making their own, to add another level of flavor to their cocktails. San Francisco bartender Carlo Splendorini, of the Michael Mina Group of restaurants, enjoys this trend. He favors balsamic vinegar because he finds the warm flavors of these vinegars from Modena bring depth, nuance and a hint of sweetness to his cocktails. His Spring Sparkle is made with rum, Champagne and a vinegar-soaked sugar cube. Read more.

View Full Article in:

http://zesterdaily.com/drinking/cocktail-hour-drinking-vinegar-adds-a-touch-of-t...

Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Executive Chef
The French Goat
Lewisburg, WV
CULINARY ARTS PROGRAM DIRECTOR AND INSTRUCTOR
Nashville State Community College
Nashville, TN
Executive Chef
Newport Harbor Corporation
Newport, RI
Executive Chef / Kitchen Manager
Lake Panorama National Resort & Conference Center
Panora, IA
Sous Chef
Swarthmore College
Swarthmore, PA