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Cocktail Trends

Information on trends in on-premise cocktails


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>>

News
Food & Wine: Guinness Cocktails (And Frozen Drinks)   March 18, 2012

From Food & Wine: Guinness is more than just a tasty stout you drink on St. Patrick's Day. The complex, malty bitterness makes it a fantastic mixer in a range of cocktails (and even frozen drinks) being served now from Boston to Virginia.More>>

Daiquiri Article
A Sub-Tropical Classic: The Fun-in-the-Sun Daiquiri   March 13, 2012

The Daiquiri is a trend worth riding. It's easy to make well and loaded with exotic appeal. To help get you in a sub-tropical state of mind, here are the best-kept secrets behind America’s greatest Daiquiris:More>>

Burlap Article
Drinks of the Zodiac   March 6, 2012

In Del Mar, Calif., the new drink menu for Burlap revives something retro: the Chinese zodiac placemat. Can creative and playful coexist on a serious drink menu? More>>



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