A bar conjures up another era. Bellocq in New Orleans, the walls are blood red and metal curtains hide alcoves where couples can hide. Low tables and vintage rugs fill the dark, old-fashioned lounge. Once a month there are performances by world music acts, which are booked by Lou Reed's former manager. For many guests, however, the most striking feature of Bellocq is the menu.
Friday, September 14 is the last day you can submit an entry for your chain restaurant or bar for the Cheers Beverage Excellence Awards. Don't miss out - the winners will attend the Cheers Beverage Conference in Dallas next February and will be featured in the January/February 2013 issue of Cheers!
New carbonating devices are enabling bartenders to add sparkle to nearly any drink. Why carbonate beverages directly? Some bartenders say it makes a more intense and flavorful cocktail compared to adding ginger ale, sparkling wine or soda water.
Heineken recently announced the launch of its Beers of Mexico variety pack. The 12- and 24-packs contain equal quantities of Dos Equis Lager, Ambar, Tecate and Sol. The limited release packs give consumers the change to experience four of the company's Mexican beers in one collection.
Rumchata is now available in 1.75-ml., 1-liter, 375-ml. and 50-ml. sizes. The cream liqueur has sold more than two million of its 750-ml. bottles since 2009, one million of which have shipped in the first six months of 2012.
Bar menus and discounted pricing (where legal) have long been on-premise tools for differentiating service at the bar from the dining room. Some operators even offer select items available only at the bar to drive traffic during off-times, and make use of a sometimes more cost-efficient method of service.
Most people probably assume that they can pour a decent draft beer-how hard can it be? A training session on the perfect beer pour this week at Heineken USA's New York office proved that doing it right is trickier than it looks.