Bars turn up the heat in cocktails
More bars are using chilies and dried spices to add a little kick to their cocktails, and the results are boosting sales. The drinks, such as margaritas sprinkled with fresh ginger and Bloody Marys made with chipotle vodka and tomato water, are helping the bars put a distinctive spin on their offerings and spurring repeat business from customers.
RIMag.com
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This story published in ProChef SmartBrief on 11/04/2009
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