Starting in November, TGI Fridays will step into uncharted territory. The casual dining chain will start delivering alcohol along with food in Texas, becoming the first restaurant chain to ever send spirits to a patron’s door.
2 cups Breckenridge Gin1/2 cup Dolin Blanc Vermouth—needs to be Dolin Blanc, do not substitute another dry vermouth.If Dolin Blanc is unavailable, source Lillet Blanc, which is a little easier to acquire.
A sommelier’s day encompasses far more than roving between the cellar and myriad tables, decoding what their customers really want to drink, and spouting off astute suggestions to match with their dinner.
At Providence, the upscale seafood restaurant in Los Angeles, Chef Michael Cimarusti imaginatively pairs abalone with avocado and tortilla, and white seabass with artichoke and buttermilk. It’s a thoughtful menu—not only in terms of its creativity, but also in the products it highlights.
Did you know that restaurants and bars lose, on average, $1,500 each week just from inaccurate inventories and accountability? That’s equivalent to an average of $78,000 per year in lost profits.Sculpture Hospitality has created an innovative mobile app that will fix the problem while reducing inventory time by more than half.
Miami based Menin Hospitality has just appointed their new Beverage Director Benjamin Ryan who will oversee all of hospitality group's beverage programs at their restaurants, bars and hotels including:Shelborne South BeachMondrian South BeachBodega Taqueria y TequilaRicky's South BeachBakehouse BrasserieRadio BarWith over 10 years in the industry Ben is a seasoned mixologist and began his career in Chicago at bars including the Double Door, The Aviary and Kingston Mines before landing jobs around the globe in Barbados, Australia, New Zealand and Bangkok.
Three Sazerac brands with strong New Orleans roots were recognized as medal winners at the International Wine & Spirit Competition in London, England earlier this summer.Peychaud’s Aperitivo, Legendre Original Herbsaint and Legendre Ojen were all awarded Silver Medals in the prestigious competition.
An ocean breeze strums past Haystack Rock, a monolith that juts out of the sea, over the Cape Kiwanda shore pines that stand towering over the sea cliff, past the 240-foot-high sand dune that marks its outer edge, and over the relaxed, happy beer drinkers who sit and sip al fresco on Pelican Brewing’s back patio.
Following the paramount success of its inaugural whiskey line, Rabbit Hole Distilling, the modern NuLu (New Louisville)-based brand known for innovation in both craft and ethos, diversifies its product line with a first-of-its-kind Kentucky Rye Barrel Finish London Dry Gin.
On a recent morning, I walked into one of the coffee shops where I usually kick off a day of writing over an iced Americano and a Swedish cardamom bun. It was unusually warm out, so I sprang for an especially quenching, effervescent espresso tonic, one of their seasonal specialties.
Forman’s Whiskey Tavern, a haven for cocktail connoisseurs in Los Angeles’ San Fernando Valley, announced that it has partnered with Woodford Reserve Distillery to produce a proprietary, single barrel Bourbon blend, available now exclusively at the tavern.
Boardroom Spirits, an award-winning innovative craft distillery, announced a recent and exciting venture with Chef Robert Irvine and Robert Irvine Foods. Through the relationship, Boardroom Spirits is expanding its distribution footprint to Las Vegas as one of the featured brands at the newly-opened 9,000 square foot Robert Irvine’s Public House restaurant located in the Tropicana Las Vegas that offers a range of comfort food options inspired by his culinary travels from around the world.
Whether it be food, music, or clothing, trends come and go like the wind. However, there are classics that will never go out of style. The same can be said for alcoholic beverages. These timeless drinks will always be bar favorites regardless of the occasion.
Kona Brewing Company has brought one of its most popular small batch creations from the Kona Brewery in Kona-Kailua, Hawaii, to the mainland. Now available in California and Nevada, the traditional Bavarian-style weissbier is medium- to full-bodied with a pronounced fruitiness (banana/apple) and spicy characteristics (clove/nutmeg).