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Original Recipe: Wramble

Christopher Null May 20, 2021

When Bombay sent its new Bombay Bramble blackberry and raspberry flavored gin our way (review coming soon!), I promptly set out to figure out a solid cocktail for it. I’ve long been a fan of the sloe gin-based Wibble and figured Bombay Bramble could easily sub in for sloe gin in the recipe, ultimately melding the Bramble and the Wibble to create the Wramble.

I made some other minor tweaks to balance out the tart underbelly with a bit more sweetness. The drink could benefit from continued experimentation, of course — but I know one thing for sure: Don’t leave out the creme de mure.

Wramble
1 oz. Bombay Bramble flavored gin
3/4 oz. gin
1 oz. freshly squeezed grapefruit juice
1/4 oz. freshly squeezed lemon juice
1/4 oz. simple syrup
1/8 oz. creme de mure (blackberry liqueur)

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Review: 2018 Utopia Vineyards Pinot Noir Blanc “Bliss” Ribbon Ridge AVA

This just barely pinkish rose of pinot noir from Oregon’s Utopia Vineyards is one of the driest white wines I’ve ever encountered, a deep dive into lemon peel, sesame seed, and white flowers — none of which evoke pinot noir to me (even as a white wine). While a bit green on the finish, a note of guava gives it an exotic lift that decidedly grows on you over time.

$45

Rating

8.0/10
(Originally posted by Christopher Null)
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The 7 Best Patios To Eat And Drink Outside In Las Vegas

… the world provide plenty of beverage options to pair with veal …
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A Great Sound System Is the Secret to Your Success

Operators know that a good guest experience extends far beyond the food and beverage offerings. Every element of your venue, from the booking system to the atmosphere and even the tableware, adds up to create the guest experience. And when it comes to creating the perfect atmosphere, few things are more impactful than your music. And we’re not talking playlist – we’re talking the actual sound quality.

We spoke with David Lee of BASSBOSS® to find out why operators need to be focusing on audio as a fundamental building block of your venue, and how a great sound system can significantly boost your bottom line.

Why is it important for venues to have a great sound system?

A sound system can be so much more than just the equipment that plays the music. A phenomenal sound system actually encourages your patrons to stay longer. Powerful, deep bass has been scientifically shown to increase alcohol purchases. In addition to that, the quality of the sound becomes associated with every other part of the venue. People will return over and over again to hear their favorite music sound the best they have ever heard it. 

RELATED: What to Expect at #NCB2021

What are the most common sound system mistakes operators make, and how can they avoid them?

One big mistake is having systems that are too loud in the wrong areas and not loud enough in the right areas. Night clubs are social environments, and people need space in which to socialize away from the intensity of the dance floor. Bartenders also need to be able to hear the customers’ orders and to interact with the customers. 

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San Manuel Casino to hire nearly 800 food and beverage workers

… on nearly 800 food and beverage workers. The casino is … cooks, bartenders, cocktail servers, beverage cart servers, hosts and hostesses … to hire 780 food and beverage workers but said hiring … show San Manuel food and beverage workers average $55,484 …
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Review: 6 O’Clock Brunel Gin

6 O'Clock Brunel Gin

Christopher Null May 20, 2021

Robert recently reviewed 6 O’Clock Gin’s London Dry expression — and its canned G&T — but today we’re looking at the Bristol-based operation’s “export strength” expression, dubbed Brunel.

The gin isn’t just a higher-strength version of the London Dry, it’s also got six added botanicals on top of those in the London Dry: green cardamom, nutmeg, cumin, cassia bark, cubeb pepper, and lemon. And yes, it’s bottled at a higher proof.

Let’s give it a try.

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Alaska Airlines brings back food, beverage service on some flights: report

Last year, Alaska Airlines stopped serving food and drinks on short flights to limit interactions during the coronavirus pandemic.

Passengers flying Alaska Airlines have a few more food options now. 

The airline reportedly expanded its food and beverage service this week on certain flights, according to The Points Guy. 

The website reported that Alaska Airlines brought back some food options on Thursday, including hot entrees for first class passengers on transcontinental trips. 

JETBLUE PASSENGER ARRESTED ON DRUG CHARGES AFTER ‘ERRATIC’ BEHAVIOR FORCES EMERGENCY LANDING

According to the Alaska Airlines website, first-class passengers will be able to pre-order one of two hot entrees or a fruit and cheese platter on flights to Hawaii and flights across the country. Meanwhile, first-class passengers on flights that are 670 miles or more will be able to pre-order one of two cold entrees or the fruit and cheese platter, the website said.

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Growing Concerns About Chemical Poisoning Cases Acts As A Driver In The Organic Food Industry

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Organic Food Global Market Report 2021: COVID-19 Growth And Change To 2030

The Business Research Company’s Organic Food Global Market Report 2021: COVID-19 Growth And Change To 2030

LONDON, GREATER LONDON, UK, May 20, 2021 /EINPresswire.com/ -- Increasing health concerns due to growing number of chemical poisoning cases globally is acting as a driver in the organic market. Consumers are becoming more health conscious owing to the harmful effects caused by the presence of chemical pesticides in food products. The toxicity of chemical pesticides in food products can cause cancer, hormone disruption and birth defects. According to an UN report, around 200,000 people die every year due to toxic effects of pesticides in food products. This is causing consumers to shift their focus towards organic food products.

The organic food and beverages market consists of sales of organic food and beverages and related services. The production of organic food involves practices that promote ecological balance and aim to conserve biodiversity. These food products do not use any food additive or industrial solvent.

Read More On The Global Organic Food Market Report:
https://www.thebusinessresearchcompany.com/report/organic-food-global-market-report

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R4G Sponsors Sweet Mom to Interview and Write Food Story About Aurora LaMarca

Meaningful Stories that inspire girls to live a fun fulfilled life #celebratinglovelywomen wwwCelebratingLovelyWomen.com
We Help Companies Find Talented Professionals and Generate Proceeds to Make a Positive Impact #hiretalent #makeapositiveimpact www.RecruitingforGood.com
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Aurora LaMarca, Owner of Fresh Meals By Aurora #mealsbyaurora www.mealsbyaurora.com

Meaningful Stories that inspire girls to live a fun fulfilled life #celebratinglovelywomen wwwCelebratingLovelyWomen.com

We Help Companies Find Talented Professionals and Generate Proceeds to Make a Positive Impact #hiretalent #makeapositiveimpact www.RecruitingforGood.com

Staffing agency, Recruiting for Good sponsors 'Celebrating Lovely Women' interview by Megan Sones of Aurora La Marca, owner of Fresh Meals by Aurora.

We're grateful for Megan's meaningful interview, because it inspires girls to pursue their passion and make a positive impact in their life”

— Carlos Cymerman, Fun Advocate+Founder, Recruiting for Good

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Ireland's Dingle Distillery launches first core whiskey

Ireland's Dingle Distillery has marked a major milestone with the launch of its first core whiskey expression.

The triple-distilled, non-chill filtered Dingle Single Malt will be available domestically and for key export markets including the UK, Poland, Germany, France, China and the US.

The whiskey comprises predominantly six to seven-year-old spirit that has been matured in Pedro Ximénez sherry (61 per cent) and Bourbon (39 per cent) first-fill casks.

Some 50,000 bottles have been produced so far, with the distillery aiming to produce 100,00 bottles of Dingle Single Malt - and half a million bottles across its whole portfolio - by 2023.

Elliot Hughes, managing director at Dingle Distillery, said: "Quality has always been at the heart of our DNA at Dingle Distillery and that remains the case with our Single Malt launch. We are one of few distilleries in Ireland solely producing our own spirit - we don't buy from or sell to other distilleries. 

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Kahlúa unveils bottle rebrand

Coffee liqueur brand Kahlúa has unveiled its first bottle rebrand in more than a decade.

The new label design is intended to celebrate Kahlúa's coffee credentials and its Mexican roots in Veracruz, a mountainous region which has a rich coffee culture and where coffee beans have been farmed for centuries.

Its distinctive red and yellow colour palette has been retained, with a contemporary Aztec-inspired design that reinvents the classic Kahlúa silhouette.

Tamara Urukalo, global vice-president of marketing at Kahlúa, said: "We at Kahlúa pride ourselves on our unserious attitude and dedication to making an exceptional coffee liqueur that coffee and cocktail fans alike will love.

"But it's not just about the taste, it's also about the look - so we felt that it was only right that we gave our famous bottle a bold and contemporary makeover that borrows cues from the world of coffee and stands out from the crowd.

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Sweetened Beverage Tax Community Advisory Board Seeking New Members

… on the Sweetened Beverage Tax Community Advisory … educational inequities. The Sweetened Beverage Tax Community Advisory Board … effects of consuming sugary beverages, particularly among children … services supported with Sweetened Beverage Tax (SBT) revenue. …
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Bordeaux Is Back: 2020 Futures Prices and Analysis

A year ago it was hard to fathom how Bordeaux wineries would conduct a futures campaign, selling their latest vintage as a global pandemic raged. But they managed to pull it off. Now they have launched the campaign for 2020 futures, and while conditions in many of their leading markets have improved, it is hardly a typical year.

American wine lovers and merchants are curious to see if top châteaus will repeat last year's pause on big price increases. With the global economy so uncertain, most wineries kept price increases fairly small. A strong dollar also helped. Many of the best-known wines sold well.

The economy is still uncertain, but there are signs that the next six months will bring strong economic growth as vaccinations accelerate and restrictions ease. People with money are looking to spend. Will that convince Bordeaux vintners that they can resume the big price increases seen in past years?

And there's a big catch for U.S. buyers: The dollar is weaker against the euro this year, meaning châteaus could release futures at the exact same price, but Americans will pay more. The bright side? The government has paused tariffs on French wines, removing a big extra cost.

Cheval-Blanc made a splash last week, kicking off the campaign. Typically one of the last estates to release futures, it was the first big name to hit the market. The 2020 was released at €380 per bottle, ex-négociant, up 2.7 percent on the 2019. It’s being offered by top U.S. retailers at an average price of $575, or $6,900 per case, an increase of 16 percent on the 2019. While it's not cheap, it's more than 30 percent cheaper than the current market price of both the 2015 and 2016 vintages.

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Schedule A Screening Mammogram at Emerson Hospital In June and Enjoy a Free Beverage from a Local Store

… health, is offering a free beverage to everyone who has a … for offering women a free beverage after their mammogram,” said Dottie …
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The new study made on Beverage Packaging includes vital information | Market Size Analysis 2021-2028

… and acquisitions, trends, and Beverage Packaging  regulatory approvals are stated … strategies The benchmarking studies, Beverage Packaging  competitive intelligence by … technology assessment, new development, Beverage Packaging  Market entry strategies are …
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Daniel Boulud’s Le Pavillon Debuts in New York

Canlis executive chef Aisha Ibrahim; exterior shot of Canlis
An assortment of dishes with two beverages on a table at Ai Fiori’s Sky Terrace
A table set next to a palm plant at OSteria Georgi

Chef Daniel Boulud opens his highly anticipated, sprawling new seafood restaurant in Midtown Manhattan’s One Vanderbilt skyscraper this week. Le Pavillon debuts with a limited number of dinner reservations May 20, followed by a full opening on May 28. The restaurant takes its name from the New York destination that’s widely credited for putting French cuisine on the national stage during its run from 1941 to 1966. “Le Pavillon was synonymous with French dining in New York in the ‘40s, ‘50s and ‘60s,” Boulud told Wine Spectator. “Bringing back that name here to New York was very important.”

The cuisine focuses on seafood and vegetables, with an emphasis on seasonal and local ingredients. Menu items include roasted beets with sesame, poached halibut and baked lobster with purple potatoes.

Daniel Johnnes, wine director for Boulud’s Dinex Group, built the wine list to complement the delicate nature of the menu. His 650 picks comprise a plethora of seafood-friendly wines such as Chablis and Champagne, but that’s rounded out by a range of selections to ensure guests can find what they’re looking for—even if that’s a powerful Cabernet Sauvignon with fillet of sole. “We don’t like to lecture people and limit them in what’s available,” Johnnes said. “We want them to have a broad spectrum to choose from.”

“That’s really the DNA of many of my wine lists,” Boulud said. “It has always been a strong balance of French and American wines, but also others.”

Le Pavillon’s seafood cuisine is dependent on seasonal ingredients and local sourcing. (Thomas Schauer)

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Recruiting for Good Sponsors Ugo Dining Review By 9-Year-Old Girl on Foodie Gig

Recruiting for Good sponsors the sweetest gig for girls to taste and review the best local dining #momandmelunch #sweetfoodiegig #recruitingforgood www.MomandMeLunch.com
We Help Companies Find Talented Professionals and Generate Proceeds to Make a Positive Impact #funforgood #hirethebest #gigsforkids www.RecruitingforGood.com
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Mom and Me Lunch Ugo Foodie Review By Sprinkles #sprinkles #momandmelunch #sweetgig www.MomandMeLunch.com

Recruiting for Good sponsors the sweetest gig for girls to taste and review the best local dining #momandmelunch #sweetfoodiegig #recruitingforgood www.MomandMeLunch.com

We Help Companies Find Talented Professionals and Generate Proceeds to Make a Positive Impact #funforgood #hirethebest #gigsforkids www.RecruitingforGood.com

Recruiting for Good sponsors a monthly Mom and Me Lunch to create fun fulfilling experiences for Sprinkles (girl) to discover the best dining in Culver City.

I am grateful for Sprinkles' lovely review of Ugo in Culver City!”

— Carlos Cymerman, Fun Advocate+Founder, Recruiting for Good

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Trinchero Family Estates adds to fine wine portfolio with Ceretto

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Tianyun International Releases 2020 Environmental, Social and Governance (ESG) Report: Promotes Innovative Food & Beverage R&D, Fulfils Corporate Social Responsibility

… enjoy nutritional fruit products and beverages, promotes a healthy dining culture … and aluminium foil bags and beverages ii) trading of fresh fruit … on an OEM basis. The beverages are sold under its own …
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Review: Old Fitzgerald Bottled-in-Bond 8 Years Old Spring 2021 Edition

Old Fitzgerald Bottled-in-Bond 8 Years Old Spring 2021 Edition

Christopher Null May 20, 2021

The first bonded Old Fitzgerald release for 2021 is here, and it’s the youngest of the whiskeys released in the series to date (which spans up to nine releases, depending on how you count them). This bourbon uses Old Fitz’s traditional wheated mashbill and was distilled in the spring of 2013, then bottled in spring of 2021.

The whiskey is instant proof that age isn’t everything when it comes to quality. While the nose initially keeps things close to the vest, with minimal fruit showing and an earthiness that evokes cloves and pepper, characteristics more closely related to rye-heavy bourbons, not ones made with a wheat recipe. The spice lets up in time, however, letting some barrel char and peach fruit notes emerge.

On the palate, the whiskey is pretty, sweet, and again delightfully spicy — it’s a pity this is a spring release, because it kind of feels built for the holidays. Light notes of peanut and cedar box open the door to a gently green herbaceous character, with rosemary and thyme in evidence as it develops, but the inherent sweetness offers the spirit an astounding level of balance. In time, the finish pushes a sizable note of chocolate and caramel and a smattering of spice box elements, again upping the complexity and showcasing the bourbon’s gorgeous physique.

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