With so much industry attention being focused on unique beer flavors, it's no wonder that these bold brews are also being used to make trendy cocktails. The Moscow Mule, which features ginger beer, is one of the fasted growing beverages in the industry and boasts increased menu penetration of more than 47 percent among restaurants serving alcohol, according to Datassential research.
Amor y Amargo is a tiny space, a cozy New York City bar that only has room for an equally petite-sized crowd. Yet imbibers flock here, undeterred by the lack of seating, because the cocktails—bitter tipples like the Black Rock Chiller (Suze, Branca Menta, resposado tequila) and 8 Amaro Sazerac—are exactly what they want to sip after a filling, three-course dinner elsewhere in the neighborhood.
The ‘experts’ say you have to choose between either high standards or high sales volume, but I’m here to tell you can have the best of both worlds if you’re willing to put in the preparation (and pre-preparation), work hard, delegate well, and embrace technology—all without letting the Yelps of the world get you down.
Richard Woods hasn’t nixed many ingredients for use in his cocktails at the Duck & Waffle restaurant in London, England, but he drew the line at ants. At least initially: “I said. ‘There’s no way I’m putting an ant into a drink.
Chicago’s Arbella announced the next installment of the Global Guest Bartender Series on November 15 at 6 p.m. featuring Benjamin Schiller, partner and beverage director of The Fifty/50 Restaurant Group, representing The Sixth, his acclaimed cocktail bar on the city’s North Side.
Gin plays a starring role in a number of classic cocktails—the Negroni, the Bee’s Knees, and the Gimlet among them. Most often it is coveted in the forms of the elegant Martini and summer’s go-to Gin & Tonic.
The minute Tyler Sailsbery—chef/owner of The Black Sheep in Whitewater, Wisconsin—decided to pour local wines, business partnerships started to happen.Suddenly he was hosting chef dinners six times a year at Staller Estate Winery, one of the wineries whose bottles appear on his list.
When Thomas Kelly first opened Mexicue, it was a simple food truck dispensing tacos and burnt-ends chili sliders to hungry New Yorkers on the run. His Mexico-meets-barbecue concept proved such a hit that it has now spawned a burgeoning collection of brick-and-mortar establishments where diners settle in with spicy brisket enchiladas washed down with Grapefruit Palomas.
In less than one month, America will pick the next President of the United States. In the meantime, all eyes are on the ever-changing Electoral forecast and Tuesday, Omni Hotels & Resorts shares its poll results to date: Trump in the lead, with Clinton not far behind.
The results from the 2016 New York World Wine & Spirits Competition are in, and Barton 1792 Distillery received two double gold medals for its 1792 Kentucky Straight Bourbon Whiskey Single Barrel and Zackariah Harris Kentucky Straight Bourbon Whiskey.
Buffalo Trace Distillery has a lot to celebrate after the results from the 2016 New York World Wine and Spirits competition were released. The Distillery received double gold for its Benchmark Old No. 8 Kentucky Straight Bourbon Whiskey, in addition to claiming four gold and three silver medals.
Some enterprising restaurateurs and hotel chains are tapping the frenzy over the presidential election to launch special events replete with original Hillary Clinton and Donald Trump drinks and entrees—many with a sense of humor—to generate excitement with their customers.
At Pepper Smash, competition is part of the beverage program. Each month, the Plano, Texas, restaurant hosts a “Monday Mixoff” where mixologists create a cocktail using mystery ingredients and celebrity judges pick a winner in front of a captivated audience.