Using their old-fashioned wiles, liqueurs are seducing the new guard of bartenders.When a customer at the restaurant
Nopa brought in some lovely, red-stemmed mint grown organically in a nearby community garden, there wasn’t enough of it for the kitchen to feature it in a dish on the menu. But bartender Neyah White, a spirits obsessive, had an idea for how to put it to good use. He set the mint to soak, with some organic cane sugar, in Square One organic vodka, which gave him a homemade version of the liqueur known as crème de menthe.
