Operators turn to premium mixers as they deliver consistency and quality throughout the year. “When I think of fresh, I think of hand juicing at the bar, we can’t do that,” says Melissa Davis, director of adult beverage for HMSHost, the Bethesda, Md.-based airport foodservice company that operates about 400 bars and restaurants serving adult beverages in about 85 airports in U.S. and Canada. “Drinks using mixers always taste the same and they are always in season.”

Pinot noir has been a favorite on restaurant lists for some time as it offers name recognition, pairs easily with a wide range of foods and has a variety of appealing aromas and flavors. Pinot noir styles run the gamut, from Burgundy’s elegance and minerality, to fruit-forward, juicy, tannic styles from warmer appellations in California. We asked operators for their thoughts on pinot’s appeal, regional differences, food pairings and ideal marketing techniques.

A bar conjures up another era. Bellocq in New Orleans, the walls are blood red and metal curtains hide alcoves where couples can hide. Low tables and vintage rugs fill the dark, old-fashioned lounge. Once a month there are performances by world music acts, which are booked by Lou Reed’s former manager. For many guests, however, the most striking feature of Bellocq is the menu.

Lillet Rose is the latest new product from William Grant & Sons. The new expression is created from a blend of red and white Grand Cru Bordeaux wines used to produce Lillet Blanc and Rouge.

2 oz. Oakheart Spiced Rum

1 oz. Bacardi Coco

1 splash of pineapple juice

2 oz. orange juice

1 splash of grenadine

1 float of Myers’s Rum

1 orange wedge, for garnish

Shake all the ingredients well together, then pour contents in a Mason Jar and float Myers’s Rum on top and garnish with an orange wedge.

Mixologist Larry Torrent at Brother Jimmy’s BBQ in New York City created this drink, which is his take on a Carolina Rum Runner.

1 oz. Cherry-infused Jim Beam bourbon

1 Lime

1 oz. Turbinado syrup

Splash of Lemonade

Combine the Jim Beam, syrup and juice of the lime in a Boston shaker. Shake and strain over fresh ice. Top with lemonade.

For the Turbinado Syrup: ¾ to 1 sugar-to-water ratio

For the Cherry infusion: 4 cups of cherries to 1 750-ml. bottle of Jim Beam.

This drink was created by Dy Godsey, Bar Supervisor at the Waukesha Chancery in Wisconsin.

Customers had complained that it was too difficult to add state taxes to the bottle prices on shelves. Previously, state stores included the taxes in their prices, but the new private retailers had displayed before-tax prices until recently.

What makes a wine organic? Sustainable? Biodynamic? There are so many socially or environmentally responsible definitions out there, it’s difficult sometimes to sort them all out.

The liquor commission is launching a state-wide experiential marketing tour for consumers. The campaign starts July 1, and the goal is to deliver cool stuff and hot savings directly to customers, according to the commission.

National Pina Colada Day is July 10th, and DonQ is celebrating with the “on Ted Rocks” and “Hunter’s Pina Colada,” along with a number of other rum-based creations celebrating the company’s history.

More tips on cooking with beer, abridged from The Beerbistro Cookbook. For more pointers, see the previous post here, and for more about Brian and beerbistro, click here.