A full-service restaurant isn’t the most obvious or easiest place for bar-driven event programming, since it must serve the needs of the dining area first and foremost.
"Recipes aren’t worth much if you don’t understand how to put them together and how to prep.
Whether a winter’s night toddy or looking ahead to St. Patrick’s Day, Irish whiskey is one of the fastest-growing spirits categories in the U.S., but it is often misunderstood.
I’ll have something bitter with Tanqueray gin and no citrus. Up please.”
On many restaurant menus, after-dinner drinks are also an after-thought. But as the cocktail renaissance continues, bartenders are rethinking the dessert and digestif menus from the ground up.
Cocktails on tap, punch, barrel-aged cocktails, and bottled cocktails—these are some of the hottest trends hitting the bar in recent years.
If a drink menu is out-of-date or overly-simplistic and the bartenders can’t speak intelligently about the cocktails, I know two things about a restaurant: That there is no lead bartender in place,