Raid the kitchen to create new cocktail flavors

New York Times writer Frank Bruni recently spent hours in his kitchen, dropping everything from Italian specialty meats to hard candies into jars of vodka to create new flavors through infusion. The process, which began in Russia as a way to extend the lives of seasonal fruits and vegetables by preserving them in alcohol, has taken on new life in restaurants and bars in the last decade, Bruni writes, as experimental bartenders have created everything from mango-flavored tequila and bacon-infused bourbon.

View Full Article in:

New York Times (tiered subscription model), The

Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Adjunct Instructor - Ancient Foods in the Modern World
The Culinary Institute of America
San Antonio, TX
Adjunct Instructor - Menu Development
The Culinary Institute of America
San Antonio, TX
Staff Assistant, Executive Sous Chef
University of Massachusetts Amherst
Amherst, MA
Culinary Arts Chef Instructor
The Culinary Institute of America
Singapore
Management Training Program
HIllstone Restaurant Group
Multiple Locations, SL_Multiple Locations