Smoked ingredients wafting into cocktails

12/1/2008 | NYTimes.com

Smoked spirits, mixers, syrups and garnishes are gaining popularity in cocktail recipes. One SoHo restaurant smokes Coca-Cola syrup in a pan for several hours before serving it with bourbon, while a restaurant in Oregon has found a way to make smoked ice.

View Full Article in:

NYTimes.com

Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Management Training Program
HIllstone Restaurant Group
Multiple Locations, SL_Multiple Locations
Culinary Arts Faculty
The Culinary Institute of America
Hyde Park, NY
Director - CIA Consulting
The Culinary Institute of America
Hyde Park, NY
Management Training Program
HIllstone Restaurant Group
Multiple Locations, SL_Multiple Locations