Why Your Bar Cart Needs A Spray Bottle

This post contains products independently chosen (and loved) by our editors and writers. Food52 earns an affiliate commission on qualifying purchases of the products we link to. --- If you’ve ever ordered a Sazerac, you might’ve noticed your bartender pour a quarter shot of absinthe into the glass, swish it around, and then dump the liquid into the sink. This isn’t some ceremonious act of wastefulness—it’s a bartending technique called “rinsing” that incorporates the flavor of a strong alcohol into a drink without having it take up any space in the glass. Read More >>
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