All Dried Up: Using Dehydrated Produce in Cocktails - Tales of the Cocktail Foundation

FacebookTweetLinkedInPinEmail When Adam Sarkis began designing the cocktail menu for The Phoenix Club, he didn’t want the bar to be like the other hotspots in downtown Milwaukee. “We’re on this block on Jefferson Street where there’s a lot of turn and burn,” Sarkis says. “A lot of bars cut mountains of lemons and limes, and Read more

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