Does your attire really matter? Not if you aren't trying to impress anyone. Certainly going to the dog park offers a lot of flexibility in correct attire. But if you are meeting the boss, your girlfriend's parents or a new potential client, you want to be wearing the right attire. The same goes for glassware selection for drinks.
For years now we have all recognized the generic margarita glass that looks like a large wine glass was sat on by Santa Clause. Certainly we all recognize the pint glass and a rocks glass but there are so many other new glass types making their way onto our tables at the restaurant and into our homes. A Moscow Mule that comes in a rocks glass ain't cool Man....literally the classic copper mug will keep your drink colder. All images are from webstaurantstore, wineponder or foodservicewarehouse websites.
Place in blender and voila!
We are infusing several different alcohol batches for some of our customers. NO we don't sell alcohol despite the name of my company but we do doctor a few bottles from time to time. I have been asked to create a few for some of my clients and their upcoming Cinco de Mayo events as well as the Kentucky Derby.
So what were the popular drinks of 2013? Aside from beer, wine, champagne which I may get into in a separate post. For our many corporate events we created a great deal signature cocktails or even a menu with three or four drinks. The drink we suggested and was chosen the most was a champagne cocktail called the Chanendon Fizz. Four several parties this year we did an upscale martini menu. Many of those had some very exotic martini's on the list with some hard to source alcohols and mixers, but more often than not those same parties wanted something easy to drink and our Peach Martini did the trick. Of the margarita's we made this year our skinny margarita with agave nectar was certainly the biggest hit over say a Pomona, or Grand Texas Marg. The drink that was definitely the hit of the year in my book was our Dragon berry or Blackberry Mojito. The beer cocktail of the year was either a mule or a Black Velvet. Our non alcoholic drink was a play on a Bellini with blackberries. Now to be fair, the drink we poured the most of was certainly a Jack / Bourbon and Coke or Ginger, nothing changes here in the South! All of these recipes will be or already have been posted. Feel free to ask me about them or send me an email to firstname.lastname@example.org for a recipe.
Some of the greatest moments we share are connected to the Holiday season and of course celebrating with friends. One of the things that will always stay with you is that first Hot Toddy, or where you were standing in New York when you had a glass of egg nog or the celebrated Old Fashioned grandma used to make. No matter who's on your guest list you want to create at least one signature drink for your guests. I have a Christmas Eve party my family's gone to for 38 years where margaritas will always be in vogue. This years drink recipe will be featured over the next few days. From a champagne fizz to a twist on an old classic we will be sure to show you something worth serving your guests this winter!
If you are serving drinks for friends you may want to impress them with a special bottle. Sure makes sense. Just as smart to me is someone who can find a great bottle of wine for 9 bucks or a bottle of whiskey / whisky that doesn't cost 50 bucks. There are many bottles of Whiskey from Ireland, yet their are only 3 distilleries. So, many of the distilleries overseas and here in the states bottle for other companies. Some of the favorite name brand alcohols are made by another company and relabeled. Relabeling offers a chance for different marketing and branding which gives you a chance to be duped by a lesser bottle. So don't feel bad about serving Costco brand Whiskey. Also note some bottles of wine you buy in the restaurant are not made available to the public so they never can be scrutinized for pricing.
I do not consider myself an expert on anything. I want to state that before posting anything. I also want to say I intend this to be a open forum, I'd like to see everyone's answer to this.
When is it acceptable to send something back at the restaurant. If you want to try something new and find out you don't like it (assuming it was made correctly) when is it ok to send something back. If i know I don't like cherries and try to order cherry pie only to find out I have confirmed what I already discovered....do I have the right to send it back because I don't like it? Obviously I see people send drinks back all the time and am curious what everyone feels about this. I am interested to understand if this is more accepted for drinks or food, for high or low end establishments and what ethics and morals are involved for everyone. I personally have sent back one or two food items in my life, all of them were somehow "mis-prepared" so badly they were not edible.
Most people think of "cocktails" as drinks with alcohol as the base. One of the original definitions of a cocktail is listed here : A cocktail is an alcoholic mixed drink that contains three or more ingredients—at least one of the ingredients must be a spirit, one sweet/sugary and one sour/bitter.
So not many of you have tried beer cocktails, cocktails that start with champagne or even mocktails or (non alcoholic yet stylized drinks). In the upcoming blogs we will introduce some ideas that you may want to add to your repertoire.
Far to many of us omit champagne as an option for fancy, upscale mixology drinks. Sure we've had mimosa and love champagne but what else can it be combined with to create a cocktail?
One of my favorites is below:
1/2 oz of pomegranate juice
1/2 oz of Grand Marnier
3 oz of your favorite champagne, (we suggest something low in sugar)
garnish with an orange twist
Stay tuned for more great drink recipes!
My name is Derek Behning, I want to pour a beer or cocktail for every person in Atlanta. I have been in love with the hospitality industry since I was 16 in every regard.