You’ve heard of farm-to-table restaurants, but have you heard of farm-to-cocktail bars? The new movement espouses the use of fresh produce from local farmers rather than canned or bottled juices and mixers.
Farm-to-cocktail tips include pureeing fruits and vegetables, freezing fresh herbs in ice, and creating simple syrups with flavorful ingredients.
Kingfisher, a new bar opening in downtown Durham this fall, will feature seasonal produce like strawberries, tomatillos and celery. To extend the life of the bounty, owners Sean Umstead and Michelle Vanderwalker will pickle, preserve and dehydrate ingredients to last past growing season.
– Glenn Gillen, APR, S&A Communications