Mixologists Demanding Fresh Ingredients — Down To The Ice

Cocktail Trends-A +A
TIFFANY L. PARKS | Ohio Tavern News Writer
Published: 01/21/2014

With the new year in full swing, Pilar Zeglin, resident mixologist at the Midwest Culinary Institute at Cincinnati State, agrees with the National Restaurant Association that locally-produced beer, wine and spirits will continue to be hot throughout 2014.

“This has been a trend for a while,” said Zeglin, who is also the owner of You-Mix-It-Up, an in-home cocktail education and history party company. “What we are seeing more, is that even chain locations are embracing local products as an extension of being part of the communities which they reside in and do business.”