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Spirits Trends

Spirits trends; articles and tips from industry experts covering the latest spirits used in leading bars, nightclubs and restaurants. See how new spirits can drive profitability to your bar or nightclub.


Liqueur Article
Cordial Possibilities: Marketing Summer Elixirs   October 10, 2011

Liqueurs have been instrumental in the ongoing renaissance of the cocktail. With few exceptions, they’re the essential components in most great cocktails and specialty drinks, making them franchise players in modern mixology.More>>

Oranges Article
Sun-Drenched Orange: The Color of Cocktail Success   September 26, 2011

In a country that adores Margaritas, it was only a matter of time before public scrutiny locked in on lowly triple sec. While conventional triple sec still may have a place behind the bar, it doesn’t belong in classy cocktails prepared with top-shelf brands.More>>

Whisky Article
21st Century Malts   September 12, 2011

When it comes to marketing Scotch, intrigue sells. This past year or so has featured the release of new and exciting blends and malts. Instead, line your shelves with genuinely intriguing whiskies. The following honor roll provides an excellent start.More>>

Jack Robertiello
Nobody Asked Me, But...   August 23, 2011

Not exactly a top 10 list — instead a grab bag of thoughts from a drinks observer who has a few opinions to share about bar and mixology trends. More>>

Colorady Whiskey Article
Class of 2011: The Hottest New Backbar Prospects   August 15, 2011

There increasingly are more genuinely enticing spirits on our nation’s backbars. Coupled with the resurgence of the cocktail, there has never been a better time to imbibe.More>>

Gin Joint Article
How Select Sodas Can Give your Beverage Program an Upgrade    March 22, 2011

No matter how high the quality of the other ingredients, what your long drinks are finished with tells how serious you are about quality. More>>

Flowers Article
Spring is Here, and Menus are Blooming   March 22, 2011

Not much fruit yet, but spring bar menus are starting to emerge like crocuses in the snow. In fact, flowers are joining preserves, and punch service is showing flexibility More>>

Tart N' Sand Article
Are Barrel-aged Cocktails in your Future?   March 8, 2011

It’s hard to ignore the explosion of barrel-aged cocktails, though I confess I have tried. But with even mainstream bars getting on the bandwagon, it’s clear that our friend Tony Conigliaro has started something big...More>>

Swan Dive Article
Southern Fried Drinking   February 22, 2011

Do we really still drink regionally? Certain habits die hard, but as bartenders work hard at being both seasonal and local, there are some ingredient trends worth noting. Take the Southeast...More>>

Glass of whiskey on the rocks Article
Living Luxe   December 8, 2010

A focus on the high end of the pricing spectrum might fly in the face of the recent economic trends, but it seems to be the norm among new cocktail-oriented bars. More>>



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