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Issue link: https://read.dmtmag.com/i/41359
DRINK CULTURE Summer Drinks Menus on the Rise From skinny cocktails to dessert-inspired quaffs, drinks menus are increasingly changing to refl ect the summer season. It seems every restaurant offers a unique twist on summer, giving guests more ways to beat the heat. Buca di Beppo The Las Vegas Italian restaurants debuted a new summer desert and drinks menu with a citrus twist, which joined the company's summer lobster specials. Among the drinks that were new to the menu: Lemon Basil Vojito, made with Skyy Infusions Citrus Vodka, simple syrup, basil leaves, fresh lemons and soda water; and the Mediterranean Orange (pictured at right), a mix of Skyy Infusions Blood Orange Vodka, Caravella Limoncello, orange juice and Midori. Columbia Sussex Hotels The hotel chain, which owns major hotel brands located throughout the southern and eastern U.S., created 10 lower-calorie cocktails to serve in lounges in 46 of its hotels. The offerings on the Skinny Libations menu drinks contain less than 200 calories each and include a Top Shelf Margarita, Long Island Iced Tea, Pomegranate Mojito and other popular creations. The calories are lowered thanks to mixers that contain zero to 15 calories per serving, like a Bar Syrup Lite and Sweet & Sour Lite. Morton's Th e Steakhouse The restaurant chain added Morton's Spa-tinis (pictured from left to right) include Antioxidant Me, Lean and Green, Skynny Blood Orange Cosmo, The Red Velvet and the Skinny Rita. "Spa-Tinis" to its summer menu, a collection of low-calorie cocktails designed for health- conscious consumers at its Las Vegas location. Featured cocktails include the Skinny Rita (made with Patrón Silver, Monin agave nectar and fresh lime juice) and the Red Velvet (made with Lindemans Framboise Lambic, Lunetta Presecco and Chambord). Each cocktail is priced at $14. Boston's Restaurant and Sports Bar The Dallas-based sports bar offered more than 70 drink options this summer in its "All-Star Playbook" summer menu. The playbook includes a tea and lemonade section, beer cocktails and low-calorie Skinny Margaritas, along with traditional favorites. The new Sweet Tea Ale is made of Seagram's Sweet Tea Vodka, Blue Moon and a splash of lemon juice, while the Skinny Margarita consists of 1800 Silver Tequila and fresh lemon and orange juices (and is less than 130 calories). CORRECTION: In the July/August issue, the location of the Eno Vino Wine Bar and Bistro in Madison, WI was incorrectly identifi ed as Seattle, WA. Pendleton Whisky, a Hood River Distillers brand, should have been included as a 2011 Fast Track Growth Brand Award winner in the March issue. We apologize for the mistakes. 10 | SEPTEMBER 2011 CHEERS EDITORIAL ADVISORY BOARD James Kramer Tony Abou-Ganim Modern Mixologist David Alphonse VP of Beverage Back Bay Restaurant Group Tim Baldwin Wine Director The Broadmoor Stephen Barth Professor Conrad Hilton College University of Houston George Barton V.P. of Beverage TGI Friday's Jerry Baxter VP National Accounts The Charmer Sunbelt Group Stephen Beaumont WorldofBeer.com Heather Berry Director of Beverage and Bakery Operations The Cheesecake Factory Restaurants, Inc. Sandy Block, MW VP of Beverage Operations Legal Sea Foods David Brown Vice President Operations Support Houlihan's Cindy Busi Director of Beverage Hard Rock David Commer Commer Beverage Consulting Jennifer Cooke Corporate Trainer & Beverage Director Phillips Seafood Restaurant Peter Czizek VP Food & Beverage R&D Dave & Buster's, Inc. Dale DeGroff King Cocktail Angie Eckelkamp Marketing Manager Maggiano's Little Italy Ed Eiswirth Director of Beverage California Pizza Kitchen Tylor Field III VP, Wine & Spirits Morton's The Steakhouse John W. Fischer, M.S., CHE Associate Professor The Culinary Institute of America Doug Frost, M.S., M.W. Consultant Beverage Alcohol Resource, Inc. Jill Helmerick Director of Beverage Red Robin Gourmet Burgers Patrick Henry President Patrick Henry Creative Promotions Inc. Doug Jackson Senior Director of Beverage Development Darden Restaurants Tim Johnson President TJ&A, LLC Scott Kinsey Director of R&D and Corporate Chef Hooters of America, Inc. Patrick Kirk Markegting and Brand Manager Buffalo Wild Wings Edward M. Korry Department Chairman, Beverage and Dining Service College of Culinary Arts Johnson & Wales www.cheersonline.com VP Beverage Operations Landry's Restaurants Inc. Christine Krenos Food & Beverage Design and Development Marriott International, Inc. Tammy LaNasa Corporate Beverage Director Sullivan's & Del Frisco's Restaurant Group Ken Lennox Director Beverages Ruby Tuesday Inc. Larry McGinn Partner iMi Agency Stuart McGuire Manager Beverage Sales & Standards Walt Disney World Co. Mary Melton Director of Beverage P.F. Chang's China Bistro Bob Midyette Director, Fleet Beverage Operations Royal Caribbean International Lowell Petrie Senior Vice President and Chef Marketing Offi cer Real Mex Restaurants Robert Plotkin President BarMedia Tracey Randall Commodities Purchasing Manager – Total Beverage Darden Restaurants Blake Rohrabaugh Beverage Director Bar Louie Restaurant Operations, LLC Fernando Salazar VP, Food and Beverage Wyndham Worldwide Glenn Schmitt President MarkeTeam Richard R. Schneider V.P. Non Gaming Operations Caesars Atlantic City Kevin Settles President Bardenay Restaurant Stacey Smith Beverage Director Pappas Restaurants Kip Snider Beverage Director Yard House Monica Tary Vice President of Beverage & Training Cheeseburger in Paradise David Tetens Director of Beverage & Bar Development/ North America Division Starwood Hotels and Resorts Ryan Valentine Director of Beverage Operating Partner Cameron Mitchell Restaurants Richard Verrecchia Owner NEAT Beverage Concepts Suzan Waldschmidt Director of Beverage Outback Steakhouse Ted Yost VP National Sales Coca-Cola