By Richard Brandes
While the U.S. economy appears to be in a modest recovery mode, the wine and spirits industry continues to pick up steam. Overall wine and spirits sales volume saw healthy growth in 2012, according to the latest statistics, just released in the Handbook Advance 2013, published by the Beverage Information Group.
1 oz. Gin
½ oz. Lemon juice
1/10 tsp. Honey
ELunes Peach Moscato
Combine gin, lemon and honey in a shaker. Shake and strain into a glass. Top with ELunes Peach Moscato and garnish with a lemon wheel.
These drinks were sent to us by the mixologists at ELunes.
New Bartender Signature Collection: Absolut Craft
Epic Vodka is now available from The Sazerac Company. Made with imported French vodka, Epic uses hand-selected wheat harvested from the Champagne region and is distilled in the Cognac region. The unflavored vodka is 80 proof, and available in six 70-proof flavors.
New from Papa’s Pilar
Papa’s Pilar Dark and Blonde rums are now available through a partnership with Earnest Hemingway’s estate, which will donate 100% of the royalties to organizations that that embody adventure, literacy and conservation. The rums are married in a unique solera aging and blending process using American Oak barrels, Port Wine casks and Spanish Sherry casks.
Shock Top Honeycrisp Apple Wheat
Shock Top has introduced its newest beer, a Belgian-style wheat ale called Honeycrisp Apple Wheat. It’s a hybrid of beer and sweet cider that combines the taste of the brand’s white beer with the sweet, slightly tart apple profile of a cider, according to the company.
Diners are on their own schedules, not the restaurant’s. Some customers will be as put off by food that comes out too fast as meals that come out too slow. Ideally restaurants should be prepared to provide food and drinks at a somewhat metered place or make it snappy if guests are in a rush.
Specialty Information Group – Copyright 2013
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