Here's the second of my two stories in the San Francisco Chronicle this weekend.
Spirits: Bartenders find new ways to sweeten the deal
Friday, April 10, 2009
Nearly all cocktails contain a sweetening agent, the simplest of which is raw sugar or simple syrup. Other, newer options include ginger, elderflower, and blood orange liqueurs, floral sugar syrups, fresh grenadine, flavored honey, and syrups made from ingredients like agave and gum Arabic.
As usual, San Francisco bartenders are not satisfied with the selection.