Liquor and Spirits in Restaurants | Food Newsfeed
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TGI Fridays Crowns World Bartender Champion

TGI Fridays crowned Stavros Loumis of Larnaca, Cyprus, the World's Greatest Bartender at the 24th annual World Bartender Championship (WBC) in Dallas.Loumis' perfectly precise cocktails, engaging personality, and bottle flair enabled him to earn top honors as the Greatest Bartender in the World.


courtesy of Eastern Standard kitchen & drinks

Infused Spirits

Along with baskets of fresh fruit and petite-sized bottles of bitters, jars of scratch-made infused spirits are fixtures at the modern bar. By steeping herbs, spices, fruits, and vegetables into spirits from gin to whiskey, bartenders create experimental concoctions that highlight adaptable new flavor combinations—and compel curious patrons.

Chicago Cocktail Lounge Unveils Detox to Retox Menu

The Barrelhouse Flat, a neighborhood cocktail lounge in Chicago’s Lincoln Park, announced a new Detox to Retox cocktail menu.Offered through the end of February, the seasonal cocktails feature holistic ingredients including honey, lemon, and ginger, alongside the bar’s favorite liqueurs, bitters, and digestifs.

Hard Rock's Bar Competition Enters Finals

From hundreds of bartenders to a lucky few, the results are in, and Hard Rock’s most talented bartenders from around the world are one step closer to becoming the company’s 2014 Global BARocker Champion.

Some Like It Hot

Temperatures are dropping, and customer preferences for warm drinks—both non-alcoholic and alcoholic—are rising, meaning operators can add to their beverage programs and bottom lines by tapping heated options.


Dominique Berho

Cocktails à La Mode

In homage to Boise, The Mode Lounge celebrates the history of the landmark building it calls home and at the same time invigorates the downtown with its innovative, popular gastrolounge concept that reflects the new vitality of Idaho’s thriving state capital.


Second Line Cocktail

A Guide to Seasonal Beverages

Tips to create a beverage menu that goes beyond the traditional spices and flavors to upend competitors.Classic cocktails, soft drinks, iced tea—some beverage options may be hits all year round, no matter what the weather, season, or holiday.

International Wine, Spirits & Beer Event Rebrands to BAR at NRA Show

The National Restaurant Association announces today BAR (Beverage Alcohol for Restaurants) at NRA Show 2015, formerly known as the International Wine, Spirits & Beer Event. As the only beverage alcohol show dedicated to helping professionals develop a successful bar program in foodservice establishments, BAR at NRA Show 2015 will take place in the Lakeside Ballroom at Chicago’s McCormick Place on May 17-18.

Bottoms Up

Beverages have personalities, and it’s up to restaurants to discover the glass that best suits them. Will the drink ravish, dressed crisply in a designer ensemble, or languish in last season’s duds?From the customer’s point a view, once a drink is ordered, there’s not much left to think about.

Philadelphia Restaurant Brings the 1980s to Life

A DeLorean is no longer necessary to return to the golden age of MTV and the Brat Pack.Instead, Chef and owner Kevin Sbraga invites guests to be instantly transported to the 1980s at Juniper Commons, his new restaurant on South Broad Street in Philadelphia.

The Digestif Debate

Bobby Burns RECIPE COURTESY: "The New Old Bar" AUTHOR: Steve McDonagh Yield: 1 cocktail 2 ounces Scotch 3⁄4 ounce Sweet Vermouth 1⁄2 ounce Benedictine Combine the ingredients in a cocktail shaker filled with ice.