By Lucy Saunders
The craft beer movement in the U.S. is invigorating the beer category, and on-premise operators have great opportunities for increased sales. Industry veterans across the country share some tips for for capitalizing on the craft movement and selling more beer.
CHEERS SPIRITS TASTING: A Sampling of New Vodkas
By Tony Abou-Ganim
Several factors help make each individual vodka distinctive: base ingredients, fermentation, yeast, distillation, rectification, filtration and water source. But it’s the combination of all of these that ultimately influence each vodka’s final character.
3 oz. Purity vodka
4 Cubes watermelon
Small handful blueberries
Muddle watermelon and blueberries in a mixing glass, and Purity vodka and ice; stir until cold. Double strain into Martini glass and garnish with watermelon and blueberry.
The mixologists at Purity submitted this recipe.
Locally made bitters nearly disappeared after Prohibition, but many bartenders are now crafting their own.
Slushy Cocktails Get Crafty
Operators from coast to coast are getting more creative with frozen libations.
The makers of Canadian Mist announce the release of Mist Flavors, which launched in 14 states throughout the U.S. in June. The new products include Peach Mist, Cinnamon Mist and Maple Mist. They are made by combining Canadian Mist Canadian Whisky with proprietary liqueurs, resulting in smooth and light flavored whiskies. The 70-proof whiskies each have a suggested retail price of $9.99 for a 750-ml. bottle.
Did you know Aug. 2 was International Beer Day? Me neither, but what a great excuse to experiment with some beer cocktails.
Help for Selling Sake
While Japanese food of all types continues to gather steam, many operators don’t seem to have time to explain the details of the sakes often offered on menus.
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