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Brands build identity with new alcoholic drinks

Brands build identity with new alcoholic drinks


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Alcoholic beverages are an important source of revenue for many restaurants and are useful for improving guest satisfaction, but a number of restaurant chains also are using them as a way to enhance their brand identity.

Darden Restaurants subsidiary Bahama Breeze Island Grill has done that with the launch of a new line of tropical drinks, called “Legendary Island Cocktails,” each with its own back story highlighting its authenticity.

"Bahama Breeze is known for its handcrafted tropical drinks, and adding Legendary Island Cocktails to our extensive bar menu is a great next step in the Caribbean escape experience," Peter Olsacher, the Orlando, Fla.-based chain’s executive chef, said in a press release. "I personally visited many of these exotic locations to learn more about their storied histories."

The new drinks at the 30 locations are:

The Original Daiquiri — an entirely different drink from the blended frozen Daiquiri that is better known in the United States — made with rum, lime, “fresh squeezed sugar cane pressed daily in house” and ice, shaken and served in a tall glass.

The Painkiller, invented at the Soggy Dollar Bar in the British Virgin Islands, blends dark rum, cream of coconut, pineapple, orange and nutmeg.

The Dark 'n' Stormy, from Bermuda, combines rum and ginger beer.

The Goombay Smash, from the Bahamas, is made with spiced rum, dark rum, orange juice and pineapple juice.

The Batida de Coco, a Brazilian variation of the Piña Colada, is made with cachaça instead of rum, as well as cream of coconut and pineapple juice.

Barbados Rum Punch combines rum, sweet and sour mix, lime juice, grenadine, Angostura bitters and nutmeg.

• From the Hotel National in Havana, Cuba, comes the Havana Hotel Special, a punch made of rum, pineapple, lemon juice and apricot brandy.

The Parrot Passion, from Puerto Rico, blends passion fruit juice, orange juice, orange liqueur and lemon-infused rum.


10 Tips on Inventing Cocktails at Home

A little rye here, then some fernet. ooh, perhaps some Aperol. yes, I've always wanted to try an absinthe rinse, and a few shakes of, let's see, some of those celery bitters. Throw in some ice, shake vigorously, express a grapefruit peel and&hellip

I've invented a terrible cocktail.

(I wonder what I should name it?)

I have a fairly sizeable home bar, hundreds of bottles spanning the gamut from standard low-end crap to the higher-end and higher-proof to obscure amaros and bitters. I even have a burgeoning collection of hoppy liquors (New Holland's Hopquila is a new favorite). And while I can make perfectly competent Old-Fashioneds and Manhattans, I simply can't invent a new drink worth a shit.

How does a skilled mixologist conceive of a brand-new cocktail from scratch? I asked Eric Jeffus, a bartender at Cafe Boulud's Bar Pleiades, and Erica Duecy, author of Storied Sips, for some tips on how we can learn to do what they do.


10 Tips on Inventing Cocktails at Home

A little rye here, then some fernet. ooh, perhaps some Aperol. yes, I've always wanted to try an absinthe rinse, and a few shakes of, let's see, some of those celery bitters. Throw in some ice, shake vigorously, express a grapefruit peel and&hellip

I've invented a terrible cocktail.

(I wonder what I should name it?)

I have a fairly sizeable home bar, hundreds of bottles spanning the gamut from standard low-end crap to the higher-end and higher-proof to obscure amaros and bitters. I even have a burgeoning collection of hoppy liquors (New Holland's Hopquila is a new favorite). And while I can make perfectly competent Old-Fashioneds and Manhattans, I simply can't invent a new drink worth a shit.

How does a skilled mixologist conceive of a brand-new cocktail from scratch? I asked Eric Jeffus, a bartender at Cafe Boulud's Bar Pleiades, and Erica Duecy, author of Storied Sips, for some tips on how we can learn to do what they do.


10 Tips on Inventing Cocktails at Home

A little rye here, then some fernet. ooh, perhaps some Aperol. yes, I've always wanted to try an absinthe rinse, and a few shakes of, let's see, some of those celery bitters. Throw in some ice, shake vigorously, express a grapefruit peel and&hellip

I've invented a terrible cocktail.

(I wonder what I should name it?)

I have a fairly sizeable home bar, hundreds of bottles spanning the gamut from standard low-end crap to the higher-end and higher-proof to obscure amaros and bitters. I even have a burgeoning collection of hoppy liquors (New Holland's Hopquila is a new favorite). And while I can make perfectly competent Old-Fashioneds and Manhattans, I simply can't invent a new drink worth a shit.

How does a skilled mixologist conceive of a brand-new cocktail from scratch? I asked Eric Jeffus, a bartender at Cafe Boulud's Bar Pleiades, and Erica Duecy, author of Storied Sips, for some tips on how we can learn to do what they do.


10 Tips on Inventing Cocktails at Home

A little rye here, then some fernet. ooh, perhaps some Aperol. yes, I've always wanted to try an absinthe rinse, and a few shakes of, let's see, some of those celery bitters. Throw in some ice, shake vigorously, express a grapefruit peel and&hellip

I've invented a terrible cocktail.

(I wonder what I should name it?)

I have a fairly sizeable home bar, hundreds of bottles spanning the gamut from standard low-end crap to the higher-end and higher-proof to obscure amaros and bitters. I even have a burgeoning collection of hoppy liquors (New Holland's Hopquila is a new favorite). And while I can make perfectly competent Old-Fashioneds and Manhattans, I simply can't invent a new drink worth a shit.

How does a skilled mixologist conceive of a brand-new cocktail from scratch? I asked Eric Jeffus, a bartender at Cafe Boulud's Bar Pleiades, and Erica Duecy, author of Storied Sips, for some tips on how we can learn to do what they do.


10 Tips on Inventing Cocktails at Home

A little rye here, then some fernet. ooh, perhaps some Aperol. yes, I've always wanted to try an absinthe rinse, and a few shakes of, let's see, some of those celery bitters. Throw in some ice, shake vigorously, express a grapefruit peel and&hellip

I've invented a terrible cocktail.

(I wonder what I should name it?)

I have a fairly sizeable home bar, hundreds of bottles spanning the gamut from standard low-end crap to the higher-end and higher-proof to obscure amaros and bitters. I even have a burgeoning collection of hoppy liquors (New Holland's Hopquila is a new favorite). And while I can make perfectly competent Old-Fashioneds and Manhattans, I simply can't invent a new drink worth a shit.

How does a skilled mixologist conceive of a brand-new cocktail from scratch? I asked Eric Jeffus, a bartender at Cafe Boulud's Bar Pleiades, and Erica Duecy, author of Storied Sips, for some tips on how we can learn to do what they do.


10 Tips on Inventing Cocktails at Home

A little rye here, then some fernet. ooh, perhaps some Aperol. yes, I've always wanted to try an absinthe rinse, and a few shakes of, let's see, some of those celery bitters. Throw in some ice, shake vigorously, express a grapefruit peel and&hellip

I've invented a terrible cocktail.

(I wonder what I should name it?)

I have a fairly sizeable home bar, hundreds of bottles spanning the gamut from standard low-end crap to the higher-end and higher-proof to obscure amaros and bitters. I even have a burgeoning collection of hoppy liquors (New Holland's Hopquila is a new favorite). And while I can make perfectly competent Old-Fashioneds and Manhattans, I simply can't invent a new drink worth a shit.

How does a skilled mixologist conceive of a brand-new cocktail from scratch? I asked Eric Jeffus, a bartender at Cafe Boulud's Bar Pleiades, and Erica Duecy, author of Storied Sips, for some tips on how we can learn to do what they do.


10 Tips on Inventing Cocktails at Home

A little rye here, then some fernet. ooh, perhaps some Aperol. yes, I've always wanted to try an absinthe rinse, and a few shakes of, let's see, some of those celery bitters. Throw in some ice, shake vigorously, express a grapefruit peel and&hellip

I've invented a terrible cocktail.

(I wonder what I should name it?)

I have a fairly sizeable home bar, hundreds of bottles spanning the gamut from standard low-end crap to the higher-end and higher-proof to obscure amaros and bitters. I even have a burgeoning collection of hoppy liquors (New Holland's Hopquila is a new favorite). And while I can make perfectly competent Old-Fashioneds and Manhattans, I simply can't invent a new drink worth a shit.

How does a skilled mixologist conceive of a brand-new cocktail from scratch? I asked Eric Jeffus, a bartender at Cafe Boulud's Bar Pleiades, and Erica Duecy, author of Storied Sips, for some tips on how we can learn to do what they do.


10 Tips on Inventing Cocktails at Home

A little rye here, then some fernet. ooh, perhaps some Aperol. yes, I've always wanted to try an absinthe rinse, and a few shakes of, let's see, some of those celery bitters. Throw in some ice, shake vigorously, express a grapefruit peel and&hellip

I've invented a terrible cocktail.

(I wonder what I should name it?)

I have a fairly sizeable home bar, hundreds of bottles spanning the gamut from standard low-end crap to the higher-end and higher-proof to obscure amaros and bitters. I even have a burgeoning collection of hoppy liquors (New Holland's Hopquila is a new favorite). And while I can make perfectly competent Old-Fashioneds and Manhattans, I simply can't invent a new drink worth a shit.

How does a skilled mixologist conceive of a brand-new cocktail from scratch? I asked Eric Jeffus, a bartender at Cafe Boulud's Bar Pleiades, and Erica Duecy, author of Storied Sips, for some tips on how we can learn to do what they do.


10 Tips on Inventing Cocktails at Home

A little rye here, then some fernet. ooh, perhaps some Aperol. yes, I've always wanted to try an absinthe rinse, and a few shakes of, let's see, some of those celery bitters. Throw in some ice, shake vigorously, express a grapefruit peel and&hellip

I've invented a terrible cocktail.

(I wonder what I should name it?)

I have a fairly sizeable home bar, hundreds of bottles spanning the gamut from standard low-end crap to the higher-end and higher-proof to obscure amaros and bitters. I even have a burgeoning collection of hoppy liquors (New Holland's Hopquila is a new favorite). And while I can make perfectly competent Old-Fashioneds and Manhattans, I simply can't invent a new drink worth a shit.

How does a skilled mixologist conceive of a brand-new cocktail from scratch? I asked Eric Jeffus, a bartender at Cafe Boulud's Bar Pleiades, and Erica Duecy, author of Storied Sips, for some tips on how we can learn to do what they do.


10 Tips on Inventing Cocktails at Home

A little rye here, then some fernet. ooh, perhaps some Aperol. yes, I've always wanted to try an absinthe rinse, and a few shakes of, let's see, some of those celery bitters. Throw in some ice, shake vigorously, express a grapefruit peel and&hellip

I've invented a terrible cocktail.

(I wonder what I should name it?)

I have a fairly sizeable home bar, hundreds of bottles spanning the gamut from standard low-end crap to the higher-end and higher-proof to obscure amaros and bitters. I even have a burgeoning collection of hoppy liquors (New Holland's Hopquila is a new favorite). And while I can make perfectly competent Old-Fashioneds and Manhattans, I simply can't invent a new drink worth a shit.

How does a skilled mixologist conceive of a brand-new cocktail from scratch? I asked Eric Jeffus, a bartender at Cafe Boulud's Bar Pleiades, and Erica Duecy, author of Storied Sips, for some tips on how we can learn to do what they do.