A rising number of restaurants are extending the range of their cocktail menus by adding drinks that serve as liquid desserts. Colleen Kennelly, manager of Lola's in Seattle, finds that customers who might pass on a dessert are more than willing to order a drink as an after-dinner treat. The Tom Douglas-operated restaurant has extended its dessert menu with such drinks as the Espresso-Tini and the Lola "Buca," a riff on the after-dinner staple of a sambuca. The drinks are priced at ...
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!