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Cocktail Trends

Information on trends in on-premise cocktails


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>>

Retro Cocktails Article
Throwing Back Retro Cocktails   November 3, 2014

Today, bartenders are taking a "do over"; reviving retro cocktails with high-quality spirits and mixers, and an attention to detail that makes for libations that are...More>>

Fun Fall Flavors on Your Drink Menu Article
It's Not too Late for Fun Fall Flavors   October 28, 2014

Pumpkins aren't just for carving anymore, nor apples for dunking. Fall seasonal drink menus demand them.More>>

Molasses - a go-to ingredient among bartenders. Article
Treacly Tipples   October 6, 2014

Unctuous and earthy, molasses is becoming a go-to ingredient among bartenders. Especially around this time of year, when brown spirits, spices and heavier libations reign.More>>

New Fall Cocktail Flavors Article
New Fall Cocktail Flavors   September 30, 2014

Pumpkin, apple, baking spices and other tweaks are on the rise as beverage menus start to change with the weather.More>>



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