Drink
Cocktail Buzz
March 17, 2011
Natural ingredients are practically a requirement behind the bar these days—any mixologist worth his shaker is accenting his or her libations with fresh-squeezed juices, just-picked herbs and seasonal produce. It only makes sense, then, that bartenders are looking to honey to sweeten their offerings.
“Honey is such a well-rounded, earthy byproduct of nature,” says Gary Hermanson, bar manager at the InterContinental Boston. “It doesn’t need to be...