A renewed fervor for cocktails has ushered in a return of maraschino liqueur and its fruity, subtle cherry flavor and bitter finish. Maraschino is an ingredient in several classic cocktails, such as the Hemingway daiquiri, the beachcomber and the Brooklyn, a version of a Manhattan. The most popular brand on the international market is Luxardo, which is distilled in Croatia. A Denver-area distillery called Leopold Bros. has begun producing small-batch maraschino that lends a different texture to cocktails, particularly rye-based drinks, writes Florence Fabricant.
Several bars have opened in New York recently that serve drinks made with just one kind of alcohol. Roneria Caracas, a bar inside Caracas Brooklyn, serves drinks made with rum, while Mayahuel focuses strictly on tequila drinks.
Matcha, powdered green tea from Japan, can be consumed as a beverage or used as an ingredient in baked goods. It is complex and a bit bitter as hot tea, but becomes more subtle and sweet when used in recipes.
Cubebs, popular in the Middle Ages, have added flavor to everything from gin to beef, but the spice is now nearly impossible to find. The relative of peppercorn tastes of juniper berries and allspice, and is being grown by Ben and Blair Ripple on their Big Tree Farms in Bali.
In the past decade, Brooklyn, N.Y., has been growing a "new demographic" of foodies: candy and cheese makers, butchers and other artisan-style business owners who appreciate traditional methods and a feeling of community.