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.Read whole article via www.washingtoncitypaper.com
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