January 2009

From: Flavor Revolution

Gail Bellamy
Restaurant Hospitality

Simple syrup may not be as simple as it has been in the past. Along with a large choice of premium flavored syrups and flavored spirits available today, some restaurants are also making their own syrups and adding ingredients to create memorable cocktails...

At Chicago's Tavern at the Park, five seasonal hand-crafted cocktails made their debut in November. These specialties are a blend of housemade mixers, premium liquors and some creative touches. Among the seasonal drinks are Veev-a Le Tavern, a combination of Veev acai berry spirit, Crown Royal and Tuaca Italian liqueur along with homemade sour mix and muddled green apples ($11) and Grandma's Chocolate Judo Chop, made with hot chocolate, Grand Marnier and Hungarian paprika ($12). Rosemary-infused simple syrup is combined with Hendrick's Gin, fresh rosemary and cucumber for the signature Rosemary's Baby ($12.50).

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