With a penchant for higher quality ingredients, foodies have begun to tune in to the breakdown of a dish. A stress on ingredients has been translated to consumers outside of the kitchen by outlets like cheflebrity shows on the Food Network and Bravo, and the rise of the social chef. As mixology becomes a more respected craft by mainstream consumers, people are now more interested than ever in not only food ingredients, but beverage ones, too. Just look at the rise of artisanal, craft cocktails.
For the holidays, a handful of mixologists from all over the country have veered away from the old, traditional hot toddies and eggnog. In their place are perfect pairings of spiked holiday cheer in the form of orange, cocoa and cinnamon flavors (Tonia Guffey of Dram in Williamsburg) to allspice dram, mint and lime (Jon Santer of the Prizefighter in Emeryville, California). Read More