Is it a bartender's duty to make sure drinks possess mass appeal? Guy Smith, bar manager of Philadelphia's High Street on Market, doesn't think so. Combining the juice of an already-divisive brassica with smoky-mouthed mezcal and dry seasonings more often found on ribs than in rocks glasses, he's created a vegetable-based cocktail so green it could double as a Kermit the Frog-inspired paint swatch.
from Serious Eats http://ift.tt/1bvKQWr
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from Serious Eats http://ift.tt/1bvKQWr
via IFTTT
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