JOURNAL ARTICLE

Cook Like a Bartender, Bartend Like a Cook.

  • Published In: Food & Wine, 2025, v. 48, n. 3. P. 90 1 of 3

  • Database: Hospitality & Tourism Complete 2 of 3

  • Authored By: ROSE, PRAIRIE 3 of 3

Abstract

The article "Cook Like a Bartender, Bartend Like a Cook" from Food & Wine features mixology expert Jim Meehan advocating for the use of DIY pantry items made from fresh, frozen, and freeze-dried fruit for better drinks and dinners. Meehan emphasizes the importance of peak ripeness over in-season freshness, showcasing recipes like a Raspberry Shrub, Pineapple Cordial, and Blueberry-Infused Gin that highlight the versatility of preserved fruits. By using different forms of fruit, Meehan demonstrates how pantry items can enhance both cocktails and dinner recipes, offering a sustainable approach to conservation and flavor. [Extracted from the article]

Additional Information

  • Source:Food & Wine. 2025/04, Vol. 48, Issue 3, p90
  • Document Type:Article
  • Subject Area:Social Sciences and Humanities
  • Publication Date:2025
  • ISSN:0741-9015
  • Accession Number:183564243
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