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Tags: Mixology, Cocktails, Drink Trends Source: Eater

Why American Bartenders Are Embracing Japanese Cocktails

With seasonal produce, impossibly clear hand-chipped ice, and precise yet fluid movements, bartenders in Japan elevate the act of building a cocktail…
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Egg White Alternatives for Bartenders and Bakers

Jessica Sanders has given up egg whites. In her shaken cocktails calling for a frothy head, that is. The owner of Drink.Well decided to switch to…
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Bringing beverage innovation to food service

Consumers are seeking unique beverage experiences, and operators are responding. [more...]
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Tea, juice & functional beverages lead the way for ginger's charge

"Ginger is a versatile flavor that works in products from nearly any category like soda, coffee, tea, juice, enhanced water, and functional beverages.…
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Interview With Mixologist, Joaquín Simó, Pouring Ribbons, NYC

Listening to Joaquín Simó, it’s easy to be charmed by the poetic way he speaks about the cocktails at Pouring Ribbons NYC. Ever articulate, this…
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New whey isolate pioneers protein's appearance in clear, carbonated beverages

Protein can be associated with a variety of mouthfeel attributes. Creamy on the good side; chalky on the unpleasant end of the range. In beverages it…
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