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baby lamb chops, deviled eggs, and sliders. two standouts for us were bell's blue carré, featuring bertoux brandy, sazerac rye, cocchi torino, and foro amaro garnished with blueberry; and bennett's crocodile finger, featuring bertoux brandy, oloroso sherry, banana liqueur, lime juice, and pineapple syrup
"for lack a better term, they don't have a 'bad taste in their mouth' of what didn't used to be appealing to them." and from marketing perspective added bell, "the younger generation is drinking less, but drinking a lot better. they are spending more per dish and per cocktail, and they are more discerning...
https://honestcooking.com/bertoux-brandy-launches-inaugural-brandy-salon-with-cocktails-and-conversation/