date:Jan 10, 2019
. Mixologists are also using more bitter ingredients including aquafaba (a vegan foam made from the discarded water from chickpeas) in cocktails to excite consumers with unexpected textures.
Concerns over sustainability are encouraging greater use of seasonal, foraged and waste ingredients. This has resulted in wonky fruit and discarded fruit peels being used inventively in beverages, from cocktails to flavored waters, to help minimize food waste.
Cold brew teas
As consumers look to reduce