From switchel to seltzer, it's a golden age for non-alcoholic beverages in the region.
Vinegar pie was a Depression-era concoction born out of necessity; when access to traditional sweet fillings was scarce, bakers got creative. The dish is one of many old recipes that have shown up on modern menus with contemporary twists. And at the region’s bars, mixologists have taken to updating traditional drink recipes, too — like the rickey, a cocktail first introduced in nineteenth century Washington. Kojo chats with the locals behind the trend about how they’re making the old new again at the region’s restaurants and bars.
Recipes From The Guests
Across the region, chefs and bartenders are scouring antique recipe books for inspiration for their menus. Cooking styles and access to ingredients have evolved dramatically over the past century, offering the chance for creative, contemporary twists on classic creations.
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