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Cocktail Trends

Information on trends in on-premise cocktails


Refresh Cocktail Recipe with Coconut Water from Clink Article
Crafting Coconut Water Cocktails    January 20, 2015

The world-wide success of coconut water has created an enormous boom in US beverages. But bars don't seem to be aware of the trend - is now the time for you to step it up?More>>

Apéritifs Secret Ingredient to Cocktail Success Article
Apéritifs Secret Ingredient to Cocktail Success   January 13, 2015

Today’s mixology practitioners are continuing to explore and redefine the natural affinity that exists between spirits and fortified apéritifs wines. More>>

Hot Toddy Cocktail Recipes Article
It's Hot Toddy Time   January 6, 2015

The surefire antidote to a case of the January doldrums? Inspired riffs on the hot toddy that are sure to warm up guests and brighten spirits.More>>

Spiked Mexican Hot Chocolate Article
3 Hot Ways to Attract Customers Through the Winter Doldrums    December 23, 2014

Winter warmers, spruced up and new-fashioned, can make the difference to your business when the mid-winter doldrums set in. Here are three suggestions.More>>

How to Stock Your Bar for the Holidays Article
How to Stock Your Bar for the Holidays    December 16, 2014

Stocking your bar for the holiday season doesn’t need to break the bank. The key is striking a balance between what you already have and seasonal products needed for holiday flavors.More>>

Eggnog cocktail recipes for the holiday season Article
Eggs-cellent Eggnog Cocktails    December 15, 2014

Eggnog is nostalgic, indulgent, and a holiday staple. But it’s far from a one-trick pony. ‘Tis the season for the incredible—quaffable—egg.More>>

Blue Dragon Thai Basil Cocktail
A Look at Celebrity Chef Ming Tsai’s Blue Dragon Beverage Program    December 2, 2014

The bar at Blue Dragon is well-stocked with a number of craft beers, worldly wines, premium sakes and signature cocktails. Get a glimpse into the concept and structure behind it.More>>

White Hot and Bubbly New Champagnes Article
White Hot and Bubbly   December 2, 2014

White-washed bottles (some meant to be enjoyed over ice) are the trend in effervescent elixirs this holiday season.More>>

Profiting from the Craft Distilling Boom Article
Profit from the Craft Distilling Boom   November 11, 2014

The fact is there’s money to be made with craft distilled spirits. Introducing your clientele to locally produced spirits is a sure way to secure repeat business. More>>

Mae Governale, Oak + Char Article
How to Build a New Drink Menu   November 11, 2014

The drink menu for Chicago's new Oak + Char includes cocktails named after friends and supporters, and includes the culinary and quirky (a vegan frozen drink). We ask Mae Governale how she crafted the new menu.More>>



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