In this episode of Across the Bar, brought to you by the Foodable Network, we bring you to Chicago's Sunda. Host, Paul Barron speaks to the bar's mixologist Nahm Kim about how his beverages compliment the restaurant's cuisine, while incorporating an Asian twist to the craft cocktails. Watch the full episode to see Kim prepare three signature cocktails, including the Sunda Old Fashioned and how the trending ingredient, vinegar is being used to enhance the drink.
By Ross Perkins, Foodable Contributor
You saddle up to the bar and the bartender asks, “what will you be having tonight?” When picking out a drink, the first thing an imbiber usually considers is his or her liquor preference. Whiskey? Vodka? Or maybe tequila because tonight is going to be “one of those nights”? Once the liquor choice is locked down, then there are the additives to consider – sodas, syrups, and garnishes.
But there’s another group of flavor enhancers that are popping up in bars and restaurants around the country. Made for alcoholic and non-alcoholic drinks alike, there is a movement where restaurants and bars make their own brands of shrubs to give the usual martini or gin & tonic a little flavor kick.Read More