Wit & Wisdom in Baltimore has unveiled a new, beet-based cocktail called the Beet Root Fizz, which boasts a delicate, frothy texture with notes of lemon and pepper. The secret ingredient is lead bartender Aaron Joseph's homemade beet cordial made with tequila, beets, ginger, black peppercorns, clove, coriander, lemon zest, sugar, and malted barley syrup.
The OPUS Hotel Vancouver is taking essential oils out of the spa and into the bar. The hotel has teamed up with doTerra Vancouver to create essential oil-infused cocktails. The bar at the hotel now serves up the Opusition, which is made up of passion fruit liqueur, Brut sparkling wine, fresh grapefruit juice, poached pineapple, and grapefruit essential oil, this feature says. The Hugo includes Bombay gin, soda, mint, and lavender and lime essential oils.
Instead of adding small amounts of dried herbs to dishes, consider adding cupfuls of fresh ones. Chopped herbs including mint, tarragon, thyme, rosemary and more add layers of vibrant and healthy flavors to a range of dishes.
Cocktails made with beer are becoming more popular as bars have come up with specialties such as the Duvel, made with Belgian beer, gin, tonic and lemon. The Beerbistro in Toronto serves a mimosa made with wheat beer and orange juice, and a Black Forest cocktail with oatmeal stout and raspberry liqueur.
Louisiana Sen. Huey Long had a bartender fly from New Orleans to New York in 1935 just to prepare his favorite gin fizz. Long's preferred version of the drink calls for gin, egg white, orange-flower water, vanilla, milk, cream, powdered sugar, seltzer and ice. The drink should be shaken for 10 minutes before serving.