The 13th Annual Bar & Restaurant Show NYC takes place June 26-27.
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Marketing Matters: The 100-Mile Cocktail
How major hotels are sourcing local cocktail ingredients.
Newcastle Summer Ale
Black Spiced Rum
1 ½ oz. SKYY Vodka
¾ oz. Crème de Violette
3 oz. dry sparkling wine (such as Drusian Prosecco)
2 dashes Fee Brothers or Angostura Orange Bitters
1 piece of orange zest, for garnish
1 orange twist, for garnish
Stir the vodka, bitters and Crème de Violette with ice. Strain the ingredients into Champagne Coup or Flute and top with Prosecco. Top with zest of an orange and garnish with orange twist.
This cocktail was created by Jon Gasparini of Rye on the Road.
½ oz. Drambuie
2 oz. Blanco tequila
½ oz. Triple Sec
Juice of 1 lime
Mix ingredients in a mixing tin half-filled with ice. Shake until tin is frosted, strain into a highball glass over fresh ice, garnish with a fresh lime wedge and serve with a cocktail stirrer.
This recipe was developed by mixologist and Drambuie brand ambassador Anthony Caporale.
2 ½ oz. SKYY Infusions Dragon Fruit Vodka
1 oz. passion fruit puree
½ oz. raspberry liqueur
½ oz. lime juice
4 oz. lemon lime sda
1 lime wheel, for garnish
1 raspberry, for garnish
Combine all ingredients except soda in cocktail shaker with ice. Shake vigorously and strain into highball glass. Top with lemon lime soda and garnish with lime wheel and raspberry on a pick.
This drink was created by Adam Wilson of Beretta in San Francisco.
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