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Cocktail Trends

Information on trends in on-premise cocktails


Sherry Cobbler Article
Drinking and Thinking   July 24, 2012

A good drink menu makes you thirsty; a great drink menu makes you think while you drink. This time, we examine three menus that try to do both, from Hank's in Washington, DC, to Sadie's in Hollywood. But we start with a R'evolution in New Orleans. More>>

News
NRN.com: How to Start Sourcing Local Ingredients   July 24, 2012

Restaurant operators who want to dip their toes into locally sourcing ingredients don’t have to do it whole hog, a foraging authority advised. More>>

Margarita Article
The Search for La Señorita Margarita    July 17, 2012

There is a thin line between fact and fiction, a line that is often obscured with the passage of time. Such is the case surrounding the origin of the Margarita. As for the “who done it” part, lets take a look at all of the evidence.More>>

Cocktail Article
Summer Drinks are Hot Items   July 17, 2012

After a sweltering day laboring at the office or languishing in the afternoon heat on the freeway, your parched clientele will be looking to you for icy cold relief. To be truly successful though, your icy cold relief needs to be appreciably better than what the other guys are selling. More>>

Derek Brown Article
Derek Brown, Our Man in Washington   July 17, 2012

The Columbia House and The Passenger are the brainchild of Derek Brown, one of the nation’s preeminent mixologists and spirits authorities. The two bars are a sanctuary for people who appreciate great spirits and classically prepared cocktails. More>>

Mercy News
Mercy, A Premium Hangover-Prevention Beverage   July 11, 2012

The creators of MERCY™, a new beverage that helps prevent hangovers, announced its introduction. More>>

News
NRN.com: Old Chicago Revamps Cocktail Menu   July 11, 2012

From NRN.com: Beverages make up 40 percent of total sales at Old Chicago’s 96 locations across the country, and about three quarters of those beverage sales is beer. More>>

News
Scotsman.com: The Last Word in Cocktails   July 2, 2012

From Scotsman.com: Welcome to the experimental laboratory of a new cocktail bar in Edinburgh. Molecular gastronomy, where scientific equipment, techniques and know-how are used in food preparation, is moving into the drinks industry, with experts using science over the shaker to bring new flavours...More>>

Spritz Article
Effervescence - The Unheralded Secret Ingredient   July 2, 2012

Adding a fine spritz in a drink is a marvelous thing, a centuries old practice. Today, however, mixologists and bar chefs no longer think in terms of committing a splash of club soda to a cocktail. More>>

News
San Francisco Chronicle: Exotic Drink Recipes Must Also Taste Good   June 29, 2012

In this age of the craft bartender, the competition can be daunting, and some folk seemingly go to any lengths in order that we sit up and take notice.More>>



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