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Cocktail Trends

Information on trends in on-premise cocktails


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>>

News
The Next Web: How Social Media is Powering The 2nd Golden Age of Cocktails   March 5, 2012

From The Next Web: Just like the slow food movement of the past decade made us aware of what we put into our bodies, bartenders across the United States are championing a “slow cocktail” movement to bring America back to pre-Prohibition times when making cocktails was an art form.More>>

Bloody Mary Article
The Bloody Mary Revival   February 28, 2012

While still popularly served at brunch, the Bloody Mary has garnered a broader audience and often is seen at happy hours as an ideal pre-dinner cocktail. Check out these tips to a drink that's more like a meal with an attitude than a thirst quencher!More>>

Manhattan Article
The Secrets Behind Smooth Manhattans   February 14, 2012

The Manhattan’s current revival has everything to do with the drink itself. Interested in creating a drink as suave and delectable as a cocktail gets? Check out our tips to making a great Manhattan:More>>

Old Fashioned Article
The Best-Kept Secrets Behind Great Old Fashioneds   January 31, 2012

The drink’s timeless appeal lies in the interplay of the whiskey and murky, muddled base. The cocktail once again proves the adage about the whole being greater than the sum of its parts. Following are the best-kept secrets behind America’s greatest Old Fashioneds:More>>

Bourbon Steak Article
What Winter Cocktail Menus Bring   January 24, 2012

Three new winter cocktail menus from Washington, D.C.’s Bourbon Steak, Portland's Aviary and Boston's The Hawthorne give a peek into drink styles and ingredients that now are the basis of evolving tastes. More>>



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