Food & Beverage Magazine - June Issue 2023 Brand Cover

Page 25

THE BELOVED INGREDIENTS • 2oz Gran Coramino Cristalino • 0.5oz Lemon Juice • 0.5oz Agave • 5 Concord Grapes • 2 Cucumber Slices • Coupe Glass

METHOD In a cocktail shaker, add concord grapes and cucumber, then muddle Add Gran Coramino Cristalino, lemon juice, and agave syrup Add fresh ice, then shake and strain into coupe glass Garnish with cucumber slice, concord grapes, and mint sprig


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Grilled Pulled Pork Burritos

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page 96

Spirited Cooking from the Pacific Northwe Recipe

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pages 93-94

FREMONT MISCHIEF SHOWCASES ITS DISTINCTIVE PACIFIC NORTHWEST APPETITE FOR LOCAL INGREDIENTS, AND AWARD-WINING SPIRITS, IN NEW COOKBOOK

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About the Salamander Collection

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pages 89-90

CHEF KWAME ONWUACHI TO LAUNCH NEW RESTARANT AT SALAMANDER WASHINGTON DC

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pages 88-89

MAKE YOUR GRILL A CAN’T-MISS ATTRACTION

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pages 76-87

TRENDING PRODUCTS

10min
pages 68-75

OPERATORS’ GUIDE TO SKIPPING THE SUMMER SLOWDOWN

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pages 50-67

The Nation’s Highest Concentration of Award-Winning Chef’s Under One Roof

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pages 44-49

TEXAS RESTAURANT SHOW

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page 43

GRILLED PIZZA“AL FORNO”

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page 42

BLUEBERRY BRIEGRILLED CHEESE

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page 41

Knives Out

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pages 40-41

LORI BOLIN

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pages 38-39

APPLYING MACRO-TRENDS TO BOOST BAR MARGINS THIS SUMMER

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pages 36-38

Unveiling the Origins and Remarkable Benefts of Olive Oil,

7min
pages 32-35

ABOUT KEVIN HART

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pages 30-31

THE BELOVED

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pages 25-29

AN ULTRAPREMIUM TEQUILA MADE WITH PASSION AND HART

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THE BEE NECESSITIES

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pages 10-19

Hive to Hand

4min
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