The Bristol Seafood Grill downtown is using a device called a porthole to create infused cocktails, including the Can’t Stop Thyme, with fresh fruits and herbs.
The Bristol Seafood Grill downtown is using a device called a porthole to create infused cocktails, including the Can’t Stop Thyme, with fresh fruits and herbs. TAMMY LJUNGBLAD tljungblad@kcstar.com
The Bristol Seafood Grill downtown is using a device called a porthole to create infused cocktails, including the Can’t Stop Thyme, with fresh fruits and herbs. TAMMY LJUNGBLAD tljungblad@kcstar.com

Summer cocktails sparkle with savory herbs and tropical tastes

May 19, 2015 06:17 AM