Don Julio Tequila, St Germain, Lemon Sorbetto and Raspberry Sorbetto, and Chandon Rose Champagne
Being from Ireland, a Hot Toddy was the go-to remedy for all colds and cases of flu while I was a young woman, and a sherry-based nightcap was necessary on a cold night for anyone who was interested in sound sleep. These fortified-wine-based staples are becoming increasingly popular in the States now, and have been making their mark more indelibly over the past five to six years. We’ve seen a real shift in consumer attention to ports, brandies and sherries, perhaps in response to mixologists who are adopting them to create some truly outstanding cocktails.
Every holiday is an opportunity to boost sales. On-premise readers can benefit the first Monday in September by changing up their cocktail list to make customers feel a sense of occasion, as well as urgency. Nothing says “buy me” like an item that won’t be there tomorrow. Here are 8 Labor Day-inspired cocktails that scream “Summer’s not over yet!”
The frozen cocktail is becoming a thing of the past, and there are a few reasons why. Smoky brown spirits are hugely popular, with mezcal replacing tequila in many Palomas and whiskey forming the basis of what were once traditional gin cocktails, like the Negroni. Egg-white whipped cocktails in coupe glasses are making an appearance on most cocktail menus alongside several mule variations. The frozen cocktail simply isn’t cool anymore.
Moët & Chandon’s Ice Imperial and Ice Imperial Rosé, are the first-ever champagnes designed specifically to be enjoyed over ice. Moët & Chandon first pioneered this trend in 2011, launching Moët Ice Imperial (SRP: $59.00) followed by Moët Ice Imperial Rosé which just debuted last summer (SRP: $75.00). This small evolution means champagne is no longer only for special occasions. It’s a cocktail you can serve anytime, anywhere…