Not every cocktail calls for a bartender to sear off two ounces of alligator tail meat from Eastern Market with four oun...

Not every cocktail calls for a bartender to sear off two ounces of alligator tail meat from Eastern Market with four ounces of ghee (clarified butter) on medium high heat. "I'm looking for the flavor-intensifying 'Maillard Reaction' to occur, which helps to push the complexity of the meat as well as add some umami characteristics," says Dram & Grain bartender Andy Bixby.

Join your peers today!

Get the latest articles, news and trends in the Food & Beverage industry delivered directly to your inbox. Don't miss out! Enter your email address below to receive the weekly in-sight newsletter.

Twitter

Events

Small and Big Worlds Collide at DC-Chesapeake StarChefs Rising Stars

With its contrast between cozy, walkable neighborhoods and high-stakes…

Welcome to the 2022 RCA Conference

We know. You're used to cancellations, pivots and all kinds of last-minute event…