Cheers

Cheers - October 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.

Issue link: https://read.dmtmag.com/i/580366

Contents of this Issue

Navigation

Page 11 of 51

www.cheersonline.com 12 • October 2015 IN 2014 THE BRANDY AND COGNAC CATEGORY INCREASED 3.5% BRINGING UP BRANDY The venerable spirit is fi nding a new audience in cocktail fans By Thomas Henry Strenk The Judgette, made with Cognac, gin, lime, pear and absinthe. Pineapple Apricot Tropical, with pisco, lime, pineapple gum, Orchard Apricot liqueur and Angostura bitters. Armagnac Snapper, made with Armagnac, lemon, crème de framboise and honey syrup. COCKTAILS FROM THE COGNAC ROOM IN SAN FRANCISCO

Articles in this issue

Links on this page

Archives of this issue

view archives of Cheers - Cheers - October 2015