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Cocktail Trends

Information on trends in on-premise cocktails


Drink Article
'Tis The Season...To Warm up with Winter Menus    December 11, 2012

If you haven't already devised your winter warmers, at least a couple, you'll find some menu inspiration here, as well as a speakeasy with great provenance, and some ambitious tackling of holiday menus.More>>

Cocktail Article
Four Distinct Stand Out Cocktail Programs    November 27, 2012

Wine-based drinks, Francophile cocktails, infusions in bottles and giving the customer what he/she wants - four smart and coherent ways to build a cocktail program.More>>

Kevin Sousa Article
Smoked Onions and Fernet Anyone?   November 27, 2012

Pittsburgh's chef Kevin Sousa has developed a reputation for his strong culinary vision and dedication to the steel city, and now he's put his mark on the cocktail scene as well. More>>

Cocktail Article
The Straw that Stirs the Drink   November 13, 2012

Making your menu stand out means: A. Including rare, housemade ingredients; B. Taking classic recipes and making them your own; C. Handing the menu over to a different bartender each night; D. All of the above.More>>

Drink Article
Hot, Wild & Steamy Winter Specialties Stirring a Sensation    November 6, 2012

As winter grabs hold and your customers are forced to contend with howling Arctic winds and frostbitten extremities, crank up the heat with warm spirited drink specialties.More>>

Lew Brown Cocktail Article
Four Venues Stirring up New Menus    October 30, 2012

We drop in on new menus in New York, Portland, Los Angeles and Pittsburgh, to see how well squid ink and black sesame paste work together, among other things. More>>

The Green Chicago Restaurant Coalition News
Green Chicago Restaurant Coalition and Green Seal™ Release Pilot Standard for Sustainable Chicago Restaurants and Food Services   October 25, 2012

The Green Chicago Restaurant Coalition (GCRC) and Green Seal announce the launch of the Green Seal Pilot Standard for Sustainable Chicago Restaurants and Food Services. More>>

Water Article
Bottled Waters: A Profitable Source of Added Revenue   October 23, 2012

Don’t let their simplicity fool you. Bottled mineral waters comprise one of the fastest growing segments of the beverage industry, and simplicity perhaps best explains their ever-expanding popularity.More>>

cappuccino Article
Exploring the Cappuccino World    October 23, 2012

As the largest coffee-consuming nation, it was only a matter of time before this obsession led Americans directly to the satisfyingly rich flavor of Cappuccinos. Its popularity has never been higher and is a trend not likely to run out of steam.More>>

Pineapple Drink
5 Steps to a Better Bar   October 16, 2012

No time to double strain? Can't handle special ice, or six ingredient drinks? There are still many ways to upgrade your bar program - here are five of them that will establish that you really do care about your craft.More>>



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