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Bar Management

Boardroom Spirits Expands Distillery

Boardroom Spirits, the award-winning craft distillery based in Lansdale, Pennsylvania, is thrilled to unveil their newly expanded distillery and tasting room at 575 West Third Street in Lansdale today.

The Maggiore Group Looks to Set Record for Largest Negroni Cocktail

The GUINNESS WORLD RECORDS title for the Largest Negroni cocktail is about to be set. Sheldon Wiley, director of beverage for The Maggiore Group, will be making the classic cocktail inside a 500 liter oak barrel using equal parts of three premium Italian spirit brands: Carpano Antica Formula, Malfy Gin Originale and Campari.

Why Shrubs are Dominating Cocktail Menus

Shrubs are sweet and tart vinegar-based syrups, also known as drinking vinegars, created with sugar, fruit or vegetables, spices, and herbs. These mixtures are increasingly popular in both cocktails and soft drinks.

Pét-nats are the Next Big Thing in Wine

The sparkling wine section of a menu can often read like it’s been spit out by a generator—the expensive Champagne, more affordable prosecco or cava, maybe a wild card of crémant or Franciacorta. The selections tend to feel the same—safe and predictable, consumed before dinner or with appetizers, and generally reserved for celebrations or special occasions.

Fever-Tree and Patrón Tequila Launch Bespoke Mixer

Two of the world’s most pioneering drinks brands, Fever-Tree and Patrón Tequila, have combined their expertise and craftsmanship for the first time to create a new bespoke mixer, Fever-Tree Citrus Tonic.

Become Cider Savvy with These Expert Tips

Hard cider is big news in the beverage world. After a period of exponential growth across the board in the category, the last couple of years have seen a surging interest in local and regional ciders.Drinkers are increasingly open to tasting diverse varieties and pairing ciders with food.

The Artisanal Cocktail Trend Includes Ice, Too

With so much focus on the spirits, juices, herbs, and spices in creating a cocktail, it’s easy to lose sight of one of a drink’s essential ingredients: ice. This modicum of frozen liquid—formed into a cube or sphere, cracked, crushed, or as part of a slush—can easily make or break any cocktail.

Mixologist Brian Heese Joins Lousville Hotspot Rabbit Hole

Rabbit Hole, Lousville’s newest bourbon distillery in the progressive Nulu community, welcomed Brian Heese to its team as Bar Manager and mixologist for OverLook, the distillery’s on-site event space and where tours will conclude, beginning summer of 2018.

Ashley Saylor Wins Cameron Mitchell Restaurants' Beverage Competition

Last summer, in the spirit of always putting its people first, Cameron Mitchell Restaurants hosted its inaugural Ocean Prime associate beverage competition in partnership with Absolut Elyx. The fulfilling and enriching experience for associates, coupled with the overwhelmingly positive reception of the winning cocktail from guests, inspired the team to turn this into an annual event.