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How adventurous is your cocktail?

Will you have it with bacon. No? What about marigold? Bar chefs are really mixing it up these days, writes Avantika Bhuyan. Photograph: @snowyrivercocktails/Instagram Gone are the days of cloyingly sweet martinis, made with dashes of synthetic litchi and green apple syrups. Going back to a more natural larder, bar chefs are using tree barks, roots, fruits, spices and other aromatics to elevate the taste of your cocktail. Bacon in your drink Compared to bitters, shrubs are easier to make, ... Rediff.com, 1 month ago
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