|
|
Article: Fresh herbs can push beverages into sparkling directions.
- Article from:
- Chicago Tribune (Chicago, IL)
- Article date:
- August 16, 2004
CopyrightCOPYRIGHT 2004 Chicago Tribune. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
|
Byline: Renee Enna
This time of year, fresh herbs work their magic in all sorts of savory and sweet dishes. But they can cast their spell in liquid potions too.
David Burns, executive chef at Le Meridien Chicago, has extended his home garden to the hotel's fifth-floor terrace so he can choose from many fresh herbs to flavor the hotel's summer drink lineup. The herbs surrender their myriad flavors_minty, fruity, citrusy, floral_to a lineup of herb-infused cocktails.
"People are really responding to them," Burns said of the menu, which includes raspberry-lavender margaritas, a non-alcoholic lemon balm iced tea and several martinis that star a ...