Content about Martini

April 30, 2012
Happier hours at restaurants
Consumers raise a glass to after-work food and drink specials.
March 19, 2012
Cocktails take a trip through time
Consumer interest in drinks' origins inspires menu
January 6, 2012
Barrel-aged cocktails add character to mixed drinks
The counter to fresh, mixed-to-order cocktails
October 10, 2011
Wine cocktails can boost checks, guest satisfaction
Offering wine cocktails can help satisfy guests with different palates and eliminate the veto vote at the bar.
July 14, 2011
Skinny cocktails fatten up restaurant menus
Restaurant chains bring calorie counting to beverages, too
May 30, 2011
Culinary cocktails
Take a look at the cocktails that people are drinking these days, and you’ll likely be reminded of what they’re eating.

May 17, 2011
Manhattan Cocktail Classic: The Art of the Simple Cocktail
Keeping it simple when making quality drinks
April 13, 2011
Q&A: Bartender tends garden
Mixologist Jason Robey talks about how gardening is part of his job description
December 21, 2010
Restaurants serve up holiday spirits
Bartenders put a festive spin on seasonal cocktails
October 3, 2010
Over the moon
Unaged whiskey, commonly known as moonshine or white dog, is pushing its way into the mainstream and shedding its illicit connotations as bartenders incorporate its bold flavor into classic drinks.
August 23, 2010
What can brown spirits do for bartenders? A lot

If you’ve been paying attention at all to the cocktail circuit of late, you’ll be aware that brown spirits — whiskeys, rums, brandies and the like — are on a bit of a tear these days. Speak with almost any mixologist of repute, or cruise through the ever-swelling population of cocktail blogs, and it won’t be long before you come face-to-face with the literal dark side of spirits.


July 12, 2010
Ruby Tuesday adds watermelon cocktails
The chain also added pitchers of sangria to its bar menu.
June 14, 2010
Taking the bar to the table
Many restaurants, especially those with limited bar space, are turning to tableside cocktail service to provide more customers with the hand-crafted drink experience.
May 21, 2010
Cocktail experts offer advice for busy bars

With handcrafted cocktails becoming increasingly popular, a group of industry professionals recently offered tips for how busy bars can keep operations running smoothly as more customers order complex drinks.

The panel discussion was one of many during the Manhattan Cocktail Classic, a cocktail event that brought together consumers and trade professions May 14-18 in New York.

May 10, 2010
NRN Featured Cocktail: Far Land Fare
At Urbana Restaurant and Wine Bar in Washington, D.C., assistant general manager Amy Troutmiller...
April 28, 2010
Experts pick the best spirits for cocktails
NEW YORK A group of judges selected from the cocktail world gathered recently in New...
March 7, 2010
Martinis shake up bar scene with resurgence
Whether it comes as a result of the enormous popularity of “Mad Men” or the...
December 14, 2009
Friday's serves up Mistletoe Martini
CARROLLTON Texas T.G.I. Friday’s is featuring a special cocktail for the holidays, the Mistletoe Martini.The...
December 8, 2009
Operators warm up to winter with heartier cocktails
Operators around the country are welcoming winter with spirits-driven seasonal cocktails distinct from the light,...
November 15, 2009
Beer, Wine & Spirits: The right glass goes a long way in cocktail service
If you build it, to paraphrase the nowiconic movie line, they will come, but that...
November 11, 2009
The right glass goes a long way in cocktail service
If you build it, to paraphrase the now iconic movie line, they will come, but...
October 25, 2009
Holy atomizer, barman!: Mixologists spray cocktails with aromatics for taste and looks
As the American cocktail scene matures, bartenders are finding all sorts of gadgets to use...
July 27, 2009
Wood Ranch unveils new cocktails
AGOURA HILLS Calif. Wood Ranch BBQ & Grill said Tuesday it has upgraded the chain’s...
April 19, 2009
Cocktail expert Wondrich: Soak up bar sales with simple, easily executed drinks
Restaurants can gain a competitive edge with a good bar, says cocktail historian David Wondrich,...
March 8, 2009
Operators look to beverages to boost profits
Tracy Finklang, corporate beverage manager for Louisville, Colo.-based Rock Bottom Restaurants Inc., simply stopped ordering...
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