Cheers

Cheers November/December 2013

Cheers is dedicated to delivering hospitality professionals the information, insights and data necessary to drive their beverage business by covering trends and innovations in operations, merchandising, service and training.

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Here's to the HOLIDAYS Specialty cocktails and beers bring a festive sparkle to the season By Kelly A. Magyarics 20 | NOVEMBER/DECEMBER 2013 www.cheersonline.com PAT MAZZERA T he holidays usher in an infectious atmosphere of celebration and hospitality. And while guests expect to see certain drinks on the menu during this time, this season operators are mixing it up. From smoky Scotch or horchata in eggnog to wintergreen-infused tequila, today's holiday libations showcase modern mixology by using unexpected ingredients in traditional sips. What makes a great holiday cocktail? Like all specialty drinks, they need to make an impression. "Seasonal options have to be in the guest's face," says Ken Lennox, director of quality beverage for the 735 locations of the casual-dining chain Ruby Tuesday. He sees the holidays as a time for operators to be fun and playful by using components that evoke emotion and memories. For instance, Ruby Tuesday's Holiday Sangria ($6), combines cabernet sauvignon, Goldschläger cinnamon schnapps, raspberry and blackberry purée, apples, orange and lime, garnished with a fresh rosemary sprig. The aromatic rosemary "always reminds

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