Cheers - November 2015

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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Page 26 of 51 27 November/December 2015 • easonal sips such as mulled wine, spiked eggnog, pumpkin-pie- and candy-cane-flavored Martinis can be fun, festive and decadent. But many bars and restaurants have raised the level of their holiday drink offerings with savory and sophisticated offerings. Here are a few cocktail trends for the season. ETHNIC YULE NOGS Traditional nog, the creamy, go-to holiday punch- bowl potable, gets an update at Pisco y Nazca, a 200-seat Peruvian ceviche gastrobar in Kendall, FL. "A typical Algarrobina is a sweet dessert drink made with pisco, egg white, evaporated milk and carob syrup, which is similar to molasses," explains managing partner Tim Truschel. He makes a version of the blended Peruvian cocktail, adding a brown sugar/sweet potato reduction and fresh nutmeg garnish. "Although we are always leaning towards authentic Peruvian cuisine, we bring traditional holiday flavors to the menu," Truschel says. Et Voila!, a 49-seat French and Belgian restaurant in Washington, D.C., uses Advocaat, a creamy, traditional alcoholic beverage from the Netherlands for its Advocaat cocktail ($12.50). The drink mixes Advocaat with Bacardi light rum, Cointreau and lime juice; it's shaken and topped with Belgian peach lambic beer. "Advocaat is a Dutch product, but we use it a lot in Belgium for cocktails, pastries and as an after-dinner drink," says Et Voila! owner/chef Claudio Pirollo. "I like it because of its creamy consistency and subtle sweetness." HOLIDAY BEER Suds make an appearance in another eggnog in D.C. The Beer Nog ($12) at all nine restaurants of the RW Restaurant Group uses Nitro Vanilla Porter from Breckenridge Brewery, along with cream, whole milk, sugar, eggs and freshly ground nutmeg. The decadent drink gets its silky luxuriance from the nitrogen in the beer. "For the holidays, our drinks reflect the culinary changes of the menu both in heaviness and spice levels," says corporate beverage director Ramon Narvaez. The 100-seat Barren Hill Tavern & Brewery in Lafayette, PA, has a seasonal sip called the Gingerbread Jesus Flip ($12), with spiced rum, egg, ginger, simple syrup and nutmeg. It's made with Gingerbread Jesus, a Belgian Dubbel beer brewed with molasses, ginger, cinnamon and nutmeg. Eight trends driving seasonal beverages By Kelly A. Magyarics Miami Beach-based Repour Bar's holiday-inspired creations include the Cherry Manhattan, top, with Afrohead dark rum, sweet vermouth, muddled cher- ries and tarragon and Angostura bitters, and the Pear Express, with dark rum, muddled ginger, lime, pear purée and ginger beer.

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