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At Incubators, Chefs Aim to Turn Recipes Into Big Businesses

Inside a brick warehouse in Queens, Free Bread turns our gluten-free loaves for tables at Le Bernardin, Blue Hill at Stone Barns and the cafeteria at Facebook’s headquarters just south of Union Square in Manhattan.

Down the hall, Bronx Hot Sauce bottles its secret recipe for sale in New York’s Greenmarkets and Whole Foods. And upstairs, the Hella Cocktail Company concocts bitters and tonics in huge steel tanks.

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