Spirits & Mixology

What’s In a Whiskey Name?

Wednesday, July 23rd, 2014

There is no whiskey named Chutzpah yet, but who’s willing to bet against that happening? With new brown goods popping up almost weekly, the latest kid on the shelf is apt to be sporting a purposeful moniker. The classical-sounding “Glens,” “Macs” and “Olds” have worn thin, prompting marketers to seek fresh angles to grab attention, ... read more>

Vodka: It’s In The Details

Monday, July 21st, 2014

Distillers reveal the meaning behind the marketing. Think of the most outrageous claim you’ve ever heard about a distilled spirit, and it probably pertains to ... read more>

Bar Talk: Kitchen Flip-Side

Monday, July 21st, 2014

Stefan Casseus is the bar manager of Heartwood, the new restaurant in New York’s Chelsea neighborhood from Bradford Thompson, Mark Fiorentino and Nick Mautone. The pies cranked out of the wood-burning oven may be the stars of the joint, but the extensive cocktail list also draws in locals. THE BEVERAGE NETWORK: Heartwood is first and ... read more>

RumChata Revs Up

Monday, June 30th, 2014

After passing million-case milestone, summer initiatives keep up ... read more>

Bar Talk: Second Calling

Wednesday, June 25th, 2014

Nick Nistico is first and foremost a bartender. Most recently the opening bar manager for Marc Forgione’s American Cut steakhouse in NYC, now he’s translating that operational expertise to Premier Beverage Company’s key accounts throughout ... read more>

It’s Tiki Time [Again]

Tuesday, June 24th, 2014

Is the latest wave worth ... read more>

Ready For Action

Monday, June 23rd, 2014

Cocktails have historically been about craft, creativity and cool. They have never been easy or inexpensive. Or very portable. But playing off America’s timeless love affair with the six-pack—not to mention a cultural embrace of convenience—pre-mixed, ready-to-drink (RTD) cocktails are vying for trade and public attention. According to DISCUS, sales of RTD cocktails in the ... read more>

Bar Talk: Ships Ahoy!

Monday, June 2nd, 2014

Clover Club and Monkey Bar alum Bryan Schneider runs the beverage programs at bustling General Assembly and 57th Street steakhouse Quality Italian, two disparate concepts in Alan and Michael Stillman’s father-son empire, Fourth Wall Restaurants. THE BEVERAGE NETWORK: General Assembly and Quality Italian draw in completely different demographics and are guided by separate cocktail menus. ... read more>

Rum Gets Respect

Sunday, June 1st, 2014

By small steps and giant leaps, rum enters the realm of premium ... read more>

On Call: Tequila 901 Comes Calling

Sunday, June 1st, 2014

Teamed with Sauza, Justin Timberlake’s Sauza 901 Stars at Southern ... read more>
 
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