More often than not, the most common ingredient found behind a bar is hubris. I should know; I used to stock more than my share. It’s a funny thing: The older you get, the less of it you typically have. But there’s nothing quite like the misplaced confidence of an inexperienced bartender.
Blanched Mint Syrup: A Springtime Refrigerator Must. Here’s How To Make It.
April 29, 2015
See more Writing
Read full article at www.foodrepublic.com
