When the temperatures climb, diners’ desire for frozen drinks and icy cocktails goes up. The Fifty/50 Group, which operates six concepts in Chicago, is capitalizing on the summer season by crafting cocktails that play with the traditional frozen drink.
Ron Zacapa Rum and Zuma restaurants announced an exclusive partnership that will see the world’s first “evolving cocktail system,” the “Zuma Zacapa Live Solera,” installed across nine Zuma restaurants worldwide from September 2016.
Despite the realities of an oppressive Communist regime, Cuba has long been cloaked in intrigue and glamour. Undoubtedly, the island known for its rum, stogies, and antique cars has in large part been romanticized by the very fact that it’s verboten to starry-eyed citizens of the United States.
Two spirits from A. Smith Bowman Distillery were awarded gold medals at the 2016 Los Angeles International Spirits Competition. Bowman Brothers Virginia Straight Bourbon Whiskey and John J. Bowman Virginia Straight Bourbon Whiskey each received this honor.
Four spirits from Buffalo Trace Distillery were awarded “Best of Category” at the 2016 Los Angeles International Wine & Spirits Competition, including Buffalo Trace Kentucky Straight Bourbon Whiskey, Stagg Jr.
MGM Grand Detroit and local craft distillery Two James Spirits launched 3rd Street Whiskey, an original in-house, barrel-aged whiskey, offered exclusively at Wolfgang Puck Steak.The new make of rye whiskey created by award-winning Two James Spirits is poured right out of the barrel from a tableside cart created by Taru Lahti, a Detroit-based designer.
Leading up to its May 16 grand opening, Arbella relied on more than just word of mouth to get the message out. The global cocktail lounge in Chicago’s River North enjoyed plenty of “word of drink” when building anticipation throughout the month of April.
In the throes of a steamy summer, few rituals are as satisfying as reaching for an ice-cold beer. But in recent years, amid a surge of quality craft brews, bartenders are encouraging patrons to think beyond the usual trifecta of cans, bottles, and draughts.
On-Premise traffic declined 3.5 percent year-over-year during the four-week period ending May 15, continuing a string of weak periods (March 20, -4.4 percent; April 17, -4.2 percent). While traffic remained well below the 52-week trend (-2 percent), the period was an improvement relative to the latest 12 weeks (-3.
Like many youth reared in suburbia during the 1980s and ’90s, my fantasies of imbibing revolved around frozen concoctions. The daiquiris and piña coladas that whirred to life in blenders were the emblems of fantastical tropical vacations, handed to television’s prime time stars who were lounging on the azure beaches and boisterous cruise ships I also glamorized.
Edwins Leadership & Restaurant InstituteNotable: More than 200 wines and 150 spirits with a focus on French and European regionsBrandon Chrostowski’s restaurant, which equips formerly incarcerated adults with the hospitality skills and support needed to successfully re-enter society, is more than a feel-good story: It’s simply a great venue with an equally stellar beverage program.
a.kitchen+barNotable: A wine and cocktail list that syncs with a charcoal grillThis dual concept from High Street Hospitality Group—the Philly team behind Fork, a 2016 James Beard semifinalist for Outstanding Restaurant, as well as High Street on Market and High Street on Hudson in New York City, could be the group’s most interesting.
How long has it really been since the madness began?Speaking in late February, Jude Feyedelem thought it might be 18 months, although that felt like a distant and understated calculation. “It’s been insane.
Heading into its fourth year, DSTILL brings together craft spirit lovers, artisan distillers, master barmen and women, and other industry professionals for a multi-day celebration of the American craft spirit.