Whether mixed in a proper Martini or modern Basil Gimlet, gin is a star behind the bar. The spirit’s botanicals add layered dimension, translating to infinite possibilities in the shaker. The modern accessibility of old-school recipes is fueling interest and helping to bring gin to the bar’s forefront.
The good news? If you haven’t registered for Cheers Beverage Conference 2013 yet, there’s still time – register now at cheersconference.com! The even better news? This year’s program is packed with outstanding sessions, speakers, events and networking opportunities.
Join us at the Crowne Plaza Dallas Downtown February 12-13 for an unparalleled experience. We’re ready to STIR THINGS UP! and help you put new ideas and strategies into motion. We’ll motivate you through:
Round Robin Discussions with Your Peers
Hands-on Workshops and Enlightening Sessions
Insights from the Industry’s Thought Leaders and Celebrity Mixologists
Fun Networking Events, including the Opening Night Gala featuring Celebrity Mixologists and “I Love Dallas” Reception featuring Dallas Bar Stars
Among our program highlights:
Yard House Restaurants’ Steele Platt shares his strategy for leading his concept to superstar status and extraordinary sales volume.
Sly Cosmopoulos of Republic National Distributing Company leads a mixology workshop featuring Sara Fasolino of Brinker, Todd Miller of Innovative Barware, Frank Zach of Neiman Marcus and Brian Zachau of LiquidMotion.
Dave Dronkers and George Barton explore the role of operations in winning and keeping the millennial market.
Shawn Love of Boston Beer leads a one-of-a-kind workshop in category management.
An executive panel including George Barton, Front Burner Restaurants’ Randy DeWitt, Tavistock’s Mike Hanley and Yard House’s Kip Snider discuss how to keep your concept at its peak through promotions, cost containment, training techniques and more.
Scott Seggi of Anheuser-Busch talks craft beer and spirits.
Deborah Barrash of Revenue Management and Mike Hanley of Tavistock offer ideas for driving your beverage profits through the roof.
See the complete agenda, along with information on Cheers speakers, sponsors, registration and hotel accommodations, at CheersConference.com. Don’t delay: Register today to get it on all of the Cheers action!
1 ½ oz. Campari
1 oz. Pimm’s
1 ½ oz. Italian blood orange juice
2 oz. Rose Champagne
Combine ingredients, except Champagne, with ice in a cocktail shaker. Shake and strain. Top with Champagne. Garnish with a slice of blood orange or an orange twist.
This drink was created by Julie Reiner, Lani Kai, Flatiron Lounge and Clover Club.
Recipes from Topper’s Rhum
Monkey Madness Rhumtini
3 parts Topper’s banana vanilla cinnamon rhum
1 part Topper’s mocha mama rhum
Shake with ice and strain into a chocolate-rimmed Martini glass.
2 parts Topper’s coconut retriever rhum
1 part Dark rum
1 part Orange & Pineapple juice
Serve over ice and garnish with an orange slice.
These drink recipes were sent to us by the mixologists at Topper’s Rhum.
ProWein Announces American Focus Areas
A Taste of The Elusive Cocktail Syrup Falernum
Responsible Alcohol Training Now Available for Wineries
Craft Beer An Alternative to Wine With Dinner
Mickey Finn Irish Apple is a new flavored whiskey available from Babco Imports. The spirit is a blend of Irish and American whiskies with natural Irish apple flavors, blended in The Netherlands. The 70-proof Irish Apple is available for a suggested price of $24.99 for a 750-ml. bottle.
New Sutter Home Wines
Pink Pinot Grigio and Red Moscato are the new wines available from Sutter Home. The pinot grigio, similar to an off-dry rosé, is made from grapes selected from a number of California vineyards. On the palate, strawberries and white peach balance with a crisp acidity, according to the company. The red moscato combines California moscato and merlot, and is rich with strawberry and cherry aromas, according to the company.
If chefs, food-and-beverage directors or even folks who are marketing cars are sent out to present their corporate advantages to potential journalists, or partners across multiple tiers, they should always be prepared to share what they can strive to do differently for their networks in our business.
<A title=http://www.bevinfogroup.com/Console/Common/RssEmailBroadcast/Activity.asp?ReportName=1EF44BF9347A42D89E98AF9FFE4EDEF3&EmailURL=http://www.bevinfogroup.com/ME2/Audiences/dirsect.asp?sid=36AB5097F0404736804ACBE6BE098FDA&nm=Advertise&AudID=ABA85FDB641B45AFA86FD11AF5D3E698 href="http://www.bevi