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Articles in "bar"

Despite an interest of specialty cocktails in restaurants, there are probably a few lonely bottles of timeless aperitifs on your backbar that haven’t been touched in months. That’s a shame, because Lillet, Pernod, Punt e Mes, Cynar, and fino Sherry are perfect before-dinner drinks, filled with classic flavors that inspire the taste buds for the meal ahead.

Choosing which rums to stock is similar to selecting candidates to fill a particular category on a wine list (e.g., Zinfandel). Like wine, rum is made in many different styles, with each well-made product possessing singular qualities and characteristics. A worthy goal is to develop a selection that will intrigue your clientele and adequately cover the spectrum of possibilities.

Kyle Branche

 et al.

Each night you brace yourself for that moment of the evening when the pace of activity behind the bar shifts from a comfortable cruise-control to pedal-to-the- metal overdrive. In anticipation, you’ve prepped during the shift’s quiet time so you can deliver your best-selling cocktail with ease. But what quality of drink will you be serving?

Bars are often nickled and dimed into ruin, or considering today’s high prices, they’re quartered to death. And it happens with almost every flick of the wrist. The culprit is lax or nonexistent portion controls. A drink’s sales price is hinged to a specified portion of alcohol; if the amount of spirit fluctuates, the drink’s profit margin will waver as well.

Pleasing aromas of sweet apple, caramel, and citrus, with a touch of peppery spice. Fresh and clean on the palate, offer crisp apple and smooth, sweet sugary flavor over a background of grassy alcohol. Great as a chilled shooter, on the rocks, or in a cocktail. Very natural tasting.

Bright and fresh aromas of Bing cherry, with notes of bramble, grassy alcohol, and a touch of oily spice. Sweet and warm on the palate, with cherry jam over a spicy alcohol base. Bright fruit on the warm finish. Great in cocktails and on the rocks.

Full, ripe pear aromas, with sweet sugar, grassy alcohol, and peppery spice notes. Clean on the palate, showing ripe fruit and smooth alcohol. Great for mixing.

Make a commitment to stocking fresh mint, which lends itself to so many creative uses. Try it in variations of the mojito, caipirinhas, and caipiroscas or with fresh fruit in smashes.

3,000 Bottles of the American Micro Whiskey of the Year Launch in Liquor Stores and Bars Across the State

Freixenet's Cordon Negro shakes things up with creative Cava cocktails by Javier de las Muelas.

“There are no linens on the table, and we have an evolving menu. Ray’s and Stark Bar was about breaking the rules without breaking standards.” – Reza Samadi

26-year-old Connor Burke is enjoying discovering new places, new  ingredients –especially new craft beers – and playing a key role in the expansion of the Burke restaurant dynasty.

The spirits industry lost a prevalent figure late last year with the death of Charles Grant Gordon, life president of William Grant & Sons Ltd. Charles, who, after a short illness, died at the age of 86, on December 21st, 2013, was the driving force behind the hugely successful family company.

It's historic; it's even poetic: Bartender Erik Tennyson of the W Hotel San Francisco is shaking up the old with this contemporary twist.

Greet the New Year with Beverage Manager Frank Caiafa's Tribute to a Classic.

Fleet Street Kitchen's Naderia Wynn hits the mark with her seasonally spiced, pumpkin infused “Bullseye.”

Brothers Charles (Charlie) and Andy Nelson revive the century-old Nelson's Green Brier Distillery in Nashville, TN.

Not ready to say goodbye to summer? Beverage Director Ryan McGrale has the drink for you.

Laura Ann Masura and Gail Izaguirre help the summer wind down with some twists on the classics.

“What I love is that the customers are a constant blend of business people, politicos and tourists. We see more business people when Congress is in session and more tourists during the holidays and in the summer.” - David Moran

“It’s a classic that no one seems to order…if they only knew...” Kellie Rowland shares her take on an old favorite that's on its way back. 

Since the dawn of the new millennium, gin has come roaring back.

The Drawing Room’s reputation is built on the strength of its food, beverage, and service, but in a city with a bevy of fine eateries, it may be Joly’s cocktail mastery that sets The Drawing Room apart.

It's still winter! Mixologists Zach McCabe and Carrie Allen share their cozy, cold weather concoctions.