Content about Mixed drinks

January 6, 2012
Barrel-aged cocktails add character to mixed drinks
The counter to fresh, mixed-to-order cocktails
December 7, 2011
Warm specialty drinks heat up bar business
Bartenders put twists on the classics, like hot buttered rum and hot toddies
July 25, 2011
Ginning up support for a refreshing summer spirit
Gin has been called the original flavored vodka and has a light, refreshing character that gives it particular warm-weather appeal.
May 17, 2011
Manhattan Cocktail Classic: The Art of the Simple Cocktail
Keeping it simple when making quality drinks
May 15, 2011
Manhattan Cocktail Classic: The modern bar and the modern consumer
Cocktail experts and consumers discuss how history is affecting the way we drink today
May 10, 2011
Locavore movement heads to the bar
Local liquors are spiking beverage sales
December 21, 2010
Restaurants serve up holiday spirits
Bartenders put a festive spin on seasonal cocktails
November 22, 2010
Mixologists cultivate an appetite for the aperitif
Consider, if you will, a cocktail that actually encourages an appetite for more food and drink.
 It's likely absent from your drinks list — unless your list includes the traditional aperitif cocktail.

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.
September 3, 2010
Bars offer a final taste of summer
Summer-inspired cocktails linger on drink menus as seasons shift.
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.


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.

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 15, 2010
NRN Featured Cocktail: River Rupel
The River Rupel, $10, at Eastern Standard Kitchen & Drinks in Boston is made with...
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...
February 16, 2010
Raising the safety bar
A quick trigger finger on the soda gun and a bottle of commercial sour mix...
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,...
May 31, 2009
Dark spirits
Long before vodka, white rum or tequila appeared on these shores, bartenders were creating cocktails...
May 13, 2009
Whiskey roars back to pre-Prohibition prominence
In a nod to pre-Prohibition days, when whiskey was America’s preeminent spirit, restaurant operators are...
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,...
April 12, 2009
On Beverage: Cocktail classes can help to boost bar business, dinner traffic
Faced with a prospering business that required her to spend more time behind a desk...
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...
October 13, 2008
Operators ditch umbrellas, remake rum with more sophisticated image
Smashing the stereotype of rum as fit mainly for mixing sweet-and-simple tropical drinks, some restaurant...
August 10, 2008
On Beverage: Brooklyn cocktail lounge caters to guests with drinks and an on-menu history lesson
As the popularity of fine wine has grown in America, restaurants have developed a bent...
June 1, 2008
ON BEVERAGE: Bartenders should savor the opportunity to explore herb-infused spirits and cocktails
One seemingly indisputable fact of nature of human taste is that, as we mature, we...
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