Liquor and Spirits in Restaurants | Food Newsfeed
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Spirits

Classy Cocktails Get Creative

If a cocktail looks like a ’60s lava lamp, can it be described as upscale? It can at Manhattan’s wd~50, a renowned mecca of molecular gastronomy, where bar manager Kevin Denton cleverly uses flavored oils to add interesting mouthfeel, emulsify ingredients, and deliver a one-two-three punch of flavor to his spirited creations.

Liquor Laws are Utah’s Achilles’ Heel

On one hand, Utah presents like the proverbial promise land for enterprising restaurant operations. Surging population figures, a deep labor force, and the National Restaurant Association’s forecast of a 4.

Bourbon's Share Gain at the Expense of Vodka Accelerated at the End of 2012

According to GuestMetrics, based on its proprietary database of POS transactions of more than $8 billion dollars in transactions and more than 250 million checks from restaurants and bars across the United States, brown spirits took market share throughout 2012 and finished the year on a strong note.

Fruity Cocktails

What’s InsideGiving guests popFresh food and drinksFruity eye appealInfusion DrinksA special twist on fruity drinksSeasonal foods will be splashed across menus in abundance for the next six months, but what about beverages?Restaurants are now putting them in their drinks, bringing fresh, exciting flavors, unusual combinations, and even a little nutrition to their guests.

Dancing With The Devil

We can have it all—at least that’s what most of us believe these days.So drinking an indulgent cocktail that is also healthy is something that consumers are coming to expect.Many restaurants are jumping into the low-calorie trend, offering skinny cocktails.

Topping Off Dinner

After-dinner drinks are the ultimate in feel-good.Diners can sit back and enjoy sipping on a beverage that either complements their dessert or takes the place of it, with flavor profiles ranging from sweet to spicy, bitter and creamy.

Festive Cocktails

“I’ll have what she’s having” is a phrase that will always be linked with the 1989 movie “When Harry Met Sally.” But if a restaurant can induce a similar request—to have what she’s having—it’s doing something right.