The big chill, artisan-style: Ice gets an upgrade:Exotic shapes and flavors for cocktails
At Acadia in the South Loop, beverage director Arunas Bruzas infuses ice cubes with orange peel and pickled ramp for a drink called the Local Agent; he puts kaffir lime and cucumber ice cubes in the gin and tonic; and adds smoked peach and grappa ice to the Bellinimo.
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| Veröffentlicht in: | Crain's Chicago business 2014-06, Vol.37 (24), p.29 |
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| 1. Verfasser: | |
| Format: | Artikel |
| Sprache: | eng |
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| Online-Zugang: | Volltext |
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| Zusammenfassung: | At Acadia in the South Loop, beverage director Arunas Bruzas infuses ice cubes with orange peel and pickled ramp for a drink called the Local Agent; he puts kaffir lime and cucumber ice cubes in the gin and tonic; and adds smoked peach and grappa ice to the Bellinimo. |
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| ISSN: | 0149-6956 1557-7902 |