O
ver the last decade, the methods of cocktail-making have transformed
tenfold. Drop into any high-end bar or restaurant along the Hudson,
and chances are there's a few house-made cocktails on the menu, and
I'm not talking about the Cosmopolitans and Manhattans our parents
drank. Similar to the way chefs have put the spotlight on incorporating
fresh and localized ingredients, mixologists are utilizing more produce.
Bartenders everywhere are creating original craft cocktails and even
putting their own unique twists on some old favorites.
The industry itself has literally gotten back to its roots, a huge part of
which is focusing on great service; there's simply a larger emphasis on
hospitality than there was just 10 years ago.
Carlos Ruiz, Director of
Spirits and Mixology for Crystal Springs Resort in Hamburg, NJ, stated
that quality housemade syrups and a little personality can go a long
way. And it is this sort of thinking that has undoubtedly helped set
things apart from the bar programs of yesteryear.
Cultivating
COCKTAIL
CULTURE
By Michael Scivoli
VUE ON DINING
V U E N J . C O M
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