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.
Issue link: https://read.dmtmag.com/i/35338
DRINK CULTURE Cocktails by Flavor In order to create an interactive, easy to read menu, Interstate Hotels & Resorts has created a cocktail menu organized by fl avor preferences that’s a follow-up to the chain’s popular “Confessions of a Bartender” and “History of the Cocktail” menus. Th e menu asks guests to “pick their poison” and fl ip to the page featuring their favorite spirit, where they can then choose a fl avor profi le. Th e vodka section, for example, contains cocktails with predominant fl avors of cucumber, blackberry, cherry, raspberry and lemon. Guests can also download recipes and photos of select featured drinks by using their smart phone to access QR codes embedded in the menu. Interstate developed the new menu with Patrick Henry Creative Promotions. Snap the QR tag and receive the recipe and photo of the Maker’s Mint Julep BOURBON Maker’s Mint Julep Maker’s Mark Bourbon shaken with fresh mint, then topped with club soda. bold bourbon flavor with the crisp taste of mint Woodford Manhattan Woodford Reserve Bourbon with Martini Sweet Vermouth and a dash of bitters. classic...just the way you remembered Bourbon, Honey? Jack Daniel’s Tennessee Whiskey with fresh orange juice, honey and grenadine. surprisingly sweet and balanced Cherry Vanilla Cola Jim Beam Bourbon, Tuaca Liqueur and Finest Call Grenadine with cola. traditional vanilla cola spiked with bourbon Kentucky Iced Tea Maker’s Mint Julep Jim Beam, Jack Daniel’s and Maker’s Mark Bourbons combine with triple sec and are topped with cola. rich and bold Snap the QR tag and receive the recipe and photo of the Sweet Ginger tini TEQUILA Sweet Ginger Tini Sauza Hornitos Tequila with Domaine de Canton Ginger Liqueur and fresh lime juice. a touch of ginger spice with a sweet finish Margarita, Gone Skinny Patrón Silver Tequila with fresh lime and orange juices, topped with club soda. light and fresh Sangria Rita Cuervo Gold Tequila with Cointreau Orange Liqueur and a mixture of Finest Call White Sangria. sweetness of a rita with the fruit flavors of sangria C OCKTAILS Perfect Pink Paloma Cuervo Gold Tequila, Grand Marnier and Pama Liqueurs with grapefruit juice and agave nectar. crisp, refreshing flavors refined by the smoothness of tequila Classic Tequila Sunrise 1800 Reposado Tequila, DeKuyper Peachtree Schnapps and fresh orange juice with grenadine. smooth citrus flavors with a touch of sweetness Sweet Ginger Tini Party Brunch Bottles Th e typical weekend brunch experience is being shaken up in Chicago by Mercadito Hospitality. Th e company’s Chicago outpost is off ering brunch this summer with live DJ performances and handcrafted, tableside bottle service of Bloody Marys and Mimosas served alongside their modern Mexican brunch menu. With the brunch bottles, guests select the vodka or Champagne of their choice and mix their drinks right at the table. Mixers and a variety of garnishes accompany the bottle. Selections for mixers include the Pepino-Apio (tomato, cucumber, celery Worcestershire sauce, chiles and lemon juice) for Bloody Marys and guava and spiced syrup for the Mimosas. Garnishes include everything from avocado and blueberries to pickled Jalapeño. 8 | JULY/AUGUST 2011 Mercadito offers its guests the opportunity to mix their own drinks at brunch. www.cheersonline.com BOURBON T EQUI LA GIN RUM WHI T E WINE RED WINE BE ER BI T E S TEQUI LA GIN RUM WHI T E WINE RED WINE BE ER BI T E S