Daniel Clark

There is no doubt Americans are seeking greener pastures in terms of what they eat and drink, from the expansion of organic sections at local grocery stores to the “farm-to-table” genre of cuisine at better restaurants. Not surprisingly, organic and “craft” spirits have also made a splash on-premise for several years. However, mixologists cultivating ways to present cocktails in a more natural light often find teas and herbs a great way to harvest adventurous customers.