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Cocktail Trends

Information on trends in on-premise cocktails


Sangria Article
Super Summer Sippers   May 11, 2012

When the mercury rises, bar guests crave refreshment — and wine-based drinks deftly fit the bill. Whether it’s used in an icy, fruit-filled pitcher of Sangria, a fun bubbly cocktail or a modern, well-crafted take on a cooler or spritzer, wine can be just divine in the summertime.More>>

Blended Drinks Article
Bar Chefs Blend Summer Sizzlers   May 8, 2012

As summer shifts into high gear, bar chefs and bartenders are faced with the seasonal challenge of slacking the nation’s thirst and doing so with flair, flavor and attendant profits. Selecting the right tools is crucial to the effort.More>>

Mojito Article
Secrets to Making Signature Mojitos   May 8, 2012

The Mojito is a proven crowd pleaser and an absolute must for every mixologist to perfect. To that end, the following are the best-kept secrets behind America’s greatest Mojitos:More>>

Garnishes Article
Not-so-Typical Drink Ingredients From Napa to New York   May 1, 2012

What doesn’t inspire cocktail creativity these days? Any ingredient you find can be used — and likely will be used — to craft a cocktail in the modern madcap mixology scene.More>>

Article
Bubbly Champagne Cocktails   April 24, 2012

In addition to the category’s namesake and founder, there are other classic and absolutely essential Champagne cocktails that must be sipped and savored to be fully appreciated. Here are a few: More>>

Cork Article
Champagne Cocktails: Imbibe the Effervescence   April 24, 2012

The new breed of Champagne libations is among the latest trends sweeping the country. These cocktails are light, effervescent and exceptionally delicious. So exceptional are these cocktails that they have the capacity of turning any night into something genuinely memorable.More>>

Wild Orchid Article
From LA to NYC, Bottled Cocktails are on the Rise   April 17, 2012

The flood of seasonal menus is trickling in, as the promise of warming weather finally starts to bear fruit. From the West Coast to the East Coast, one of the hottest new cocktail service methods involves bottled cocktails — aged and carbonated!More>>

Gimlet Article
Bar Menu Specialization is Key   April 3, 2012

Specialization can work wonders when developing a bar menu. To that end, there are three ways to set yourself and your menu apart: Go long on a spirit, reinvent an abandoned drinking style or simply stick to the seasons.More>>

Blended Drinks Article
Cold, Fresh and Bursting With Flavor   March 27, 2012

Blended concoctions are about the most advantageous and profitable type of drink you can market. When you consider that they’re usually lower in alcohol than most other types of mixed drinks, you’re left with the unmistakable conclusion that marketing blended drinks is good for business.More>>

Vesper Article
Drink Menu Updates Propelled by "Mad Men," Garlic   March 20, 2012

Menu changes these days are driven by just about anything: seasonality, odd "holidays" and even the return of popular TV programs. Almost anything is a sufficient reason for a new drink, it seems. More>>



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