Cocktails: Flights of Fancy

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The idea of the “flight” – a sampling of three or four drinks that share a common theme – is no longer reserved as only a way to introduce your patrons to a fantastic selection of wines. Cocktail flights have become a big hit today, too, allowing customers to try several of your specialties drinks, all for a markup that’s higher than one might pay for just one cocktail – but also for a price that’s lower than what one would have to spend on three or four (while also being a lot easier on the liver!) While wine flights might consist of a roundup of varieties based on specific grapes or regions, where cocktail flight categories are concerned, the human imagination is really the only limit. New York City’s Flatiron Lounge, one of the first bars to offer high-end cocktails, for example, takes the lead when it comes to cocktail flight offerings, with a seasonally changing menu that includes everything from the “Flight Back in Time” to the tropical and fruity “Flight to Hawaii.”

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5 Sexy Drinks to Add to Your Restaurant’s Valentine’s Day Menus

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Are you tired of offering the same tired Valentine’s Day champagne cocktails year after year? Here are 5 mixed drink ideas with sexy themes that you can use to mix up your digital wine and spirits menus this year, courtesy of talented mixologists from all over the US. Cheers to your restaurant’s success on Valentine’s Day! Read more

The Cocktail: Here’s to Beauty and Simplicity – and Boosted Profits

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What are some of the best strategies for developing a menu of cocktail specialties to boost bar and restaurant sales? According to Restaurant Business, Jon Taffer – who is host and executive producer of Spike TV’s Bar Rescue, as well as the founder and chairman of the hospitality consulting and business services firm Taffer Dynamics – says that drinks that offer visual appeal (and that can be made quickly, using what he calls “one minute mixology”) allow for the greatest return on investment. While exotic ingredients found in cocktails served at popular establishments in New York and San Francisco (Weather Up and Bourbon and Branch, for example) appeal to many consumers, it is how a cocktail is presented (both on the table and on the menu) that matters more than factors like using premium spirits and other special ingredients. A simple but eye-catching cocktail served in an attractive glass – and with a colorful garnish – is really what allows for a higher markup. Read more

5 Winter Cocktail Ideas for your Restaurant

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Winter is in full swing in much of the country, with cold weather and people looking to warm up.  We took a look at cocktails on menus getting the most interest right now together with some great ideas to spruce up your cocktail list. Read more