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