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Cocktail Trends

Information on trends in on-premise cocktails

Jeff Josenhans Article
Bespoke Spirits Make a Drink Special   November 15, 2011

Bartenders have shown a lot of interest in crafting or at least selecting their own spirits. What is done with them, however, is what really can make an operation stand out. More>>

blank Article
The Switch Names a Winner and New Cocktails Heat Up the Holidays   November 1, 2011

Charles Joly wins the Auchentoshan Switch competition, Bacardi's Legacy of the Cocktail Competition kicks off, Texas de Brazil adds two hot new holiday cocktails and the drinks menu at Townhouse in Venice, Calif., gets revamped.More>>

Jack Robertiello
In A Pickle   November 1, 2011

It's great that bartenders have started paying more attention to the freshness and quality of their garnishes, but something's missing — great house-preserved fruits and vegetables.More>>

Loren “Lola” Dunsworth Article
Whatever "Lola's" Wants   November 1, 2011

It’s been 15 years since the famed Lola’s, known among other things as the home of the popular Apple Martini, opened in West Hollywood, and owner Loren “Lola” Dunsworth is marking the occasion with a themed pairing menu...More>>

Garden fresh Article
Ultra-Fresh Cocktails Living Large   October 25, 2011

Chefs, be forewarned. Your mixologists may be raiding the walk-in searching for fresh produce to feature in their cocktails. Creamy sweet drinks are falling out of fashion, losing ground to cocktails with garden-fresh flavors and herbal and spicy profiles. More>>

The Skinny on "Skinny"   October 18, 2011

Even in the age of tough anti-alcohol measures and faddish bottled cocktails, bartenders need to be as adept at making low-calorie and zero proof drinks as they are at Flips, Shrubs and Tikis.More>>

Health Food Article
The Fruits and Spices of Autumn   October 18, 2011

Drink menus are starting to enliven with fall flavors — apple, cinnamon, cranberry, ginger, pumpkin — just as the weather turns, and there will be cake (or at least "Cuptails") for the holidays!More>>

Brandy Rand Article
Making Brandy a Star   October 6, 2011

If you take a look at various spirit categories, you’ll find a great deal of conversation about vodka (still king), tequila (on fire), rum (resurgence), Irish whiskey (watch out) and gin (finally). But ask about brandy or Cognac, and you’ll hear birds chirping. Why?More>>

Mescal Article
Mescal Makes its Mark   October 4, 2011

New mescals, wider distribution and the emergence of the other agaves — tobala, espadin, sotol — means bartenders have another category to master. Why it matters...More>>

Muddler Article
Muddling for Fresh Profits   September 12, 2011

The truth about drink making is that the fresher the ingredients, the more enjoyable the cocktail. Mixologists and bar chefs are increasingly reaching for the bar muddler when looking to elevate their cocktails to new heights.More>>

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