Overly complicated, sugar-forward cocktails have lost momentum and we will continue to see a resurgence of the classics with modern twists. Infusions, fermentation, bitter and savoury flavours are becoming more and more popular. Respected SA glass writer, Leah van Deventer notes, Ive noticed more spicy flavours like onion, mild curries and Tonka beans, which, if done correctly, add exciting and unusual notes to cocktails. [more...]
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