Inspired by the better-bar trend, some operators are enlivening frozen cocktails with fresh, seasonal ingredients; premium spirits; and whimsical spins like adult popsicles and push-ups. At ADC, the rooftop pool lounge of the Donovan House in Washington, D.C., frozen specialty cocktails “are flying off the roof,” said Kevin Haiz, a marketing consultant to the hotel. “We sell a couple hundred drinks a night.” Three frozen drink machines pump out vodka, rum and tequila ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
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?