Scotch, bitter components and herbaceous liqueurs are appearing in more cocktails, according to beverage expert Gaz Regan, who analyzed the drinks he selected for his upcoming book, 101 Best New Cocktails, scheduled to be published in the spring.

Read whole article via nrn.com

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

12/25/2017
Happy Holidays from Symrise! See you in 2018!

Thank you for reading and sharing in-sight in 2017! We're taking a holiday...

11/14/2017
Talking Food Culture and Creativity at the Symrise-Starchefs ICC 2017 RoundTable

Between the six chefs, restaurateurs and bartenders at Symrise’s private...