According to GuestMetrics LLC, which collects check-level data from Point-of-Sales systems from more than 10,000 restaurants and bars, on-premise trends moderated through early September, while sprits growth improved.
Moonshine has deep roots in American history. Looking to avoid the federal tax placed on liquors after the American Revolution, many began producing the high-proof spirit illegally in backwoods Appalachia.
Le Cordon Bleu College of Culinary Arts is launching a new Le Cordon Bleu Wine and Beverage Certification to help provide training for students to advance in the industry as sommeliers, wine experts, and managers.
It was nearly a decade ago, coinciding with the ascent of the quality cocktail, when I was invited to get a drink with a dashing British gent by the name of Tim Warrillow. He was in New York because, along with business partner Charles Rolls, he had developed an Indian tonic water that was a far cry from the liquid found in all those bottles of Schweppes crowding supermarket shelves.
Boston-based craft brewer Harpoon Brewery and Desalitech, an innovative water treatment company based in Newton, announced Wednesday a new collaboration to treat and brew 300 gallons of water from the Charles River to create a limited edition beer—Charles River Pale Ale.
The Jack Daniel’s Flavors team announced an official partnership with the award-winning cream liqueur brand RumChata. The partnership brings together Jack Daniel’s Tennessee Fire, Jack Daniel’s Tennessee Honey, and RumChata.
One of Sazerac’s Canadian whiskies received top honors at the 2015 International Wine & Spirits Competition. Facing steep competition submitted from 90 different countries, Legacy Canadian Whisky earned a “Silver Outstanding” medal.
After sipping an aged Manhattan at Tony Conigliaro’s London hotspot 69 Colebrooke Row, Jeffrey Morgenthaler, the barman behind Portland, Oregon’s Clyde Common, decided to give a few of his own cocktail creations, like the Negroni, a whirl in barrels.
“There’s something so charming about something small,” says Jess Schmidt, general manager at Dominick’s, an Italian-American restaurant and martini bar in Los Angeles. Open since the late 1940s, Dominick’s serves small plates as part of its menu, but the charming small options Schmidt is referencing are part of The Littles, a collection of $4 mini martinis served in small glasses during happy hour.
At the Chicago outpost of Fig & Olive, guests eat their goat cheese/caramelized onion/chive crostini and lemon/pine nut/zucchini carpaccio alongside drinks such as the Sweet Red Pepper, wherein the star ingredient unites with tequila, Aperol, freshly muddled strawberries, lime juice, passion fruit syrup, and bitters.
Yard House, the award-winning restaurant known for its creative cuisine and vast selection of draft beer, is also a destination for handcrafted cocktails. On July 13, Yard House will introduce a collection of new adult concoctions using premium spirits and its own house-made citrus agave blend coupled with seasonal fruits and vegetables.
Following the largest nomination pool in the history of the show and a rigorous judging process by some of the most respected minds in the cocktail industry, Tales of the Cocktail is announcing the Top Four Finalists for each category of the 9th Annual Spirited Awards.
Rare is the night I turn down a proper Old Fashioned, sultry Sazerac, or fetchingly hued Negroni. There are few better ways to end an evening than with one of these silky, stirred, often a tad boozy, cocktails.
Today, a new staple opens inside Bally’s Las Vegas Hotel and Casino with the debut of Tequila Taqueria. Owned by the iconic Planet Hollywood International, the property brings fun-filled food and cocktail restaurant to the Las Vegas Strip.