Chain operators’ guests are falling in love with IPAs. In 2009, the style was responsible for 2.8 percent of the total beer market in the United States; last year, that figure jumped to 6.3 percent, according to the Beverage Information Group, Cheers’ parent company. Whether draft or bottle, domestic or import, guests are often gravitating towards hopped-up brews with overt bitter tones. Operators have shared their thoughts on the reasons for their rising popularity, how they are merchandized and marketed, food pairing tips and even techniques for attracting the IPA-averse.
2012 Benchmark Award Winners
This year’s group of fantastic operators has an amazing lineup of cutting-edge drinks programs. They come from diverse regions of the country and represent the dynamic, new face of single-location and small-chain bars and restaurants. To be eligible for entry into the Benchmark Awards program, bars and restaurants must have less than five locations of a specific concept in the U.S.
Cure in New Orleans has taken classic and innovative drinking to a new level. The cavernous indoor and outdoor space is both huge and welcoming. The cocktails are traditional and inventive. This great addition to the New Orleans’ drink scene is well-deserving of the Benchmark award.
Menage a Trois Wine
Pinot Grigio is the newest release from Trinchero Family Estates in its Ménage à Trois line. The line originally contained three blends— a red, white and rose—and now the company is adding pinot grigio to complement its three counterparts. The wine is cold-fermented in steel tanks and has zesty tropical fruit aromas, according to the company. The pinot grigio is available for a suggested retail price of $9.99 for a 750-ml. bottle.
Ultra 19th Hole
Ultra 19th Hole is a new flavored malt beverage from Michelob Ultra. The light tea and lemonade beverage is a sweeter, lighter alternative to traditional FMBs, according to the company. It is available in single-serve and four-packs of 16-ounce cans. The new product, brewed at Anheuser-Busch’s Baldwinsville, N.Y. brewery, can be purchased at select golf courses, as well as at bars and restaurants nationwide.
1.5 oz. Skinnygirl White Cranberry Cosmo
Shake in ice and pour into martini glass and garnish with frozen cranberries.
Skinnygirl Liberty Belle
1 oz. Skinnygirl Pina Colada
1 oz. Skinnygirl Margarita
1 oz. Apple juice
Shake ingredients with ice. Pour into cocktail glass and garnish with an apple wedge.
These recipes were sent to us by Skinnygirl.
2 oz of citrus vodka
1 oz Grand Marnier orange liqueur
Freeze orange juice in an ice cube tray. Mix in a blender. Garnish with orange slice. Note: Makes two cocktails.
This drink was created by Herb Westphalen of Herb Westphalen Signature Cocktails.
1 oz. light rum infused with hibiscus
½ oz. sweet vermouth infused with pomegranate
¼ oz. lemon juice
2 drops egg white
2 drops Scrappy’s Orange Bitters
3 Bourbon Cherries on a stick
Shake all the ingredients together very well, serve in a Martini Glass and garnish with three Bourbon Cherries on a stick.
This is Mi-Suk Ahn’s summer version of an Old Fashioned, served at BOKA RESTAURANT + BAR at Hotel 1000 in Seattle.
Yellow Tail Makers Turn to Beer
Constellation Completes Acquisitions
From the company’s releases: Constellation Brands to Purchase Mark West from Purple Wine Company
~ California pinot noir brand experiencing about 35 percent volume growth~
Cheers BevEx Awards Deadline is Approaching!
Proud of your beverage menu or program? Got a drink that’s absolutely knocking the socks off your customers? What about your merchandising? Is it pure creative genius? Is it bringing dollars to your bottom line?
Share it with the nation! The 2013 Cheers Beverage Excellence Awards gives you the opportunity to compete for the adult beverage industry’s highest honor for beverage program operators in chain and multi-concept restaurant companies.
New Director Appointed for Utah DABC
One thing about North Americans, even those in the southernmost states, is that when summer arrives, our thoughts turn to beer! And with the wealth of beer styles and flavors now at a chef’s beck and call, the temptation is to not only pair beer with the food, but also use it as an ingredient in the dish.
The Beverage Information Group
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