A bottled carbonated Negroni is a gas for cocktail cognoscenti and newbies alike at Harry Denton’s Starlight Room in San Francisco. “Bartending is all about the show,” said Joel Teitelbaum, bar manager of the posh spot owned by Kimpton Restaurants. “You crack open the bottle and pour it over ice and it fizzes up like a soda. That engages a broad range of people, including those who would never order a Negroni because of the ingredients.” The cocktail made of ...

Register to view this article

It’s free but we need to know a little about you to continually improve our content.

Why Register?

Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.

 

Attention Print Subscribers:  While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!
 

Questions about your account or how to access content? 

Contact: Brian Galletta (813) 627-6722 Brian.galletta@penton.com or Desiree Torres (813)-627-6792 Desiree.Torres@penton.com

Already registered? here.