The industry is relishing in a new level of creativity when it comes to craft cocktails, reaching far beyond bottled spirits and often delving into the pantry which in yesteryears may have been reserved solely for plated offerings on a menu. Today, freshness and quality are at the top of the list when considering ingredients. Nicholas Bennet, Head Bartender at Porchlight in New York City shares his advice on getting the most out your bar inventory.
Dehydrate Your Garnishes
Preserve with Shrubs and Vinegars
Infuse in Liquor
Extend the use of a seasonal ingredient by infusing it in liquor. For example, the Porchlight team steeps jalapenos in tequila for use in their very popular (and wonderfully spicy) Jalapeno Diablo. It also makes a great vegetal Spicy Margarita.