Here is a trend that fits the season, spicing your cocktail.
Listed below are some cocktails. let me know (editor@hospemag.com) if you are doing something at your hotel/restaurant/bar. - Cheers!
source| www.rimag.com
At The Grove in Houston, Beverage Director Rawad Semaan serves up a Clear Bloody Mary made with chipotle vodka and tomato water.
In Frederick, Md., Neil Dundee, beverage director at Volt, uses jalapeño simple syrup to sweeten an apertif made with Cava and tequila.
At San Francisco’s Nopa, bartender Neyah White adds a few drops of Hellfire Bitters—a concoction of white rum, coffee grounds and jalapeños—to strong spirits such as bourbon.
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