One of the major trends in mixology in recent years has been the use of fresh herbs. Bartenders like them for both their visual and their aromatic appeal, and increasingly are treating them not so much as garnishes but as part of the architecture of drinks.“If you think about the signature classic cocktails, herbs and leaves don’t feature, but now they are being used extensively, and they work particularly well with gin,” says Rohit Gurung, bar manager of Aqua Spirit, in Tsim Sha Tsui, and The…
READ SOURCE