Most restaurants and bars have ditched their fresh-fruit recipes in favor of viscous syrups made mostly from high fructose corn syrup and thickening agents.
大多数的餐馆和酒吧都推荐新鲜水果所酿的果汁,并且其中添加了许多的增甜剂和增稠剂。
3
Spicy fruit flavors - tops my list as fast moving flavor trend - from cocktails, to syrups, to desserts.