You surely have read my blog post, how to prepare mint [otherwise you should do]. This was only one example, how to treat an ingredient beforehand, to ensure, to get really the best quality. Fresh and impeccable ingredients are definitely one of the key components of craft bartending - and yet there is a lack of knowledge, which prevents us to excel - and compromise quality and consistency. Fresh produce is one thing - and most bartender understand, if the ingredient is fresh, ripe and alright, and if not. But what is about fruit liqueurs? I am talking about liqueurs based on macerated fruit. Liqueurs like Peter Heering cherry liqueur, Chambord raspberry liqueur, the fruit crèmes [crème de cassis, framboise, mûre, fraises des bois, and so on]. I am not a big fan of having too many liqueurs [or syrups] in the bar; but a good crème de cassis or crème de mûre is definitely necessary. Now until they are opened, a liqueur is quite shelf stable. It...