ON BEVERAGE: Bartenders should savor the opportunity to explore herb-infused spirits and cocktails

One seemingly indisputable fact of nature of human taste is that, as we mature, we gradually progress from the love of the sweet to the appreciation of the savory. Think about it: We move from sugary candy treats to dark, cocoa-rich chocolate, from sweet sodas to bitter beers, from pushing away our broccoli to devouring arugula and from sweet and bubbly “training wheel” wines to brut Champagne. Sure, we never quite lose our fondness for sugar, but neither do we let it cloud our judgement

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