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Organic & Green Cocktails

Information on organic or green cocktails. See how their popularity can draw in guests.


Article
Going Green in the Nightclub World   June 24, 2010

Noticing the need to promote green venues, Dave Blue, a DJ, entrepreneur and nightclub aficionado, started www.ecoDrinking.com, a directory of environmentally friendly establishments.More>>

News
William Grant & Sons Enters New Category With Recent Acquisition   June 3, 2010

Reigning ISC Distiller of the Year William Grant & Sons today announced that it has acquired Art in the Age of Mechanical Reproduction.More>>

cocktails for a cause Article
Creole Bitters, Catering Companies and Cocktails for a Cause   April 20, 2010

The Bitter Truth to release Creole Bitters; H.M.S. Cocktails catering from H. Joseph Ehrmann, Marco Dionysos and Scott Beattie; and Contemporary Cocktails and VeeV present Cocktails for a Cause.More>>

Article
Fresh Perspective: Copa d’Oro’s Vincenzo Marianella   January 12, 2010

At his bar Copa d’Oro in Santa Monica, Calif., Vincenzo Marianella crafts drinks to order for his guests using a menu based on what’s freshest in the market each day. Here's how.More>>

Tales of the Cocktail Article
Trends in Cocktail Culture   July 15, 2009

Tales of the Cocktail drew crowds to the Crescent City yet again for five days of exploring all things cocktail, July 8 –12. The event was both exhilarating and exhausting, and it highlighted some emerging trends in the cocktail business.More>>

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Greening Your Bar   July 6, 2009

Can stocking organic options and touting green practices please patrons and profits?More>>

wine shop Article
Profitable Promotions: From Farm to Glass   June 17, 2009

A community farmers’ market is held in the parking lot outside Cork & Bottle and Clever. From mushroom growers to sweets bakers, area farmers and merchants attract crowds.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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