Thursday, August 6, 2009

Waiter, there's a beer in my cocktail!

There doesn’t seem to be much call in bars and restaurants today for the rudimentary Red Eye (beer and tomato juice) or the Wine Cooler (wine with sparkling water or soda and fruit juice). But there’s nothing wrong with mixing other ingredients with beer or wine to create drinks with new, contemporary taste profiles. In fact, a small but significant move is afoot to incorporate the two into contemporary cocktail culture.

(Read the rest of the story, below, originally published in the Summer 2009 issue of Flavor and the Menu magazine.)
Flavor - Wine Beer Cocktails

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