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Cocktail Trends

Information on trends in on-premise cocktails


News
Insight Beverages Creates Mixology Madness in Atlanta   May 13, 2009

Insight Beverages surprised attendees with their beverage creations during Insight Beverages’ Mixology Madness event at Two Urban Licks restaurant in Atlanta.More>>

News
Grand Marnier Releases iPhone Cocktail Application   May 8, 2009

The application showcases the Top 100 mixologists from the annual Summit. Now, iPhone users can download the GM COCKTAILS application for free.More>>

Article
All Hail the King   April 29, 2009

Dale DeGroff secured his first job behind the bar — at O’Charley’s on Manhattan’s Rockefeller Center in the 1970s — thanks to a shading of the truth about his experience.More>>

Article
Shooting for the High End   April 14, 2009

As the industry and the bar patron navigate back to the classics and incorporate the freshest of ingredients, shots can and should move in a similar direction.More>>

Article
Drink Development: Subtle Statements   April 14, 2009

To find out how to maximize sake's best features — floral flavors and aromas, a light body — we checked in with Ryan Magarian, head of Liquid Relations.More>>

Article
Spiking Sake Sales   March 1, 2009

The Sushi & Sake Sessions promotion at Loews Las Vegas Resort promotion was born from its kids’ sushi school.More>>

Article
The New Chocolate Culture   March 1, 2009

Chocolate makes the cocktails at Max Brenner locations around the world.More>>

Article
All Eyes on Three on Five   March 1, 2009

The competition is a monthly pairing challenge at the Fifth Floor in which three competitors see who can best pair drinks with executive chef Jennie Lorenzo’s five courses.More>>

Article
Think Outside the Bag   February 1, 2009

Beyond the four corners of your bar, the tea trend is going stronger than ever. Inside your bar, a perfectly crafted mix of tea and spirits is hard to resist.More>>

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Red + White + Blue = Green   February 1, 2009

At Founding Farmers, a D.C. restaurant and bar, the green philosophy reaches beyond the farm-to-table concept to also encompass a farm-to-back-bar mentality.More>>



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