Darren Grenia on: What it takes to create and serve draft cocktails.
Even hashtags and retweets are off limits.
Anyone who’s anyone in the world of cognac will tell you that, when it comes to quality, the most important difference between a good and bad finished product all begins with a solid eau de vie—the colorless, clear raw product that results from the distillation of white wine from the dry, acidic grapes in the Cognac region. The eau de vie is essentially a 140-proof alcohol that, if drank straight, burns like the pits of hell.
Golf entertainment leader Topgolf® has selected Ignite Creative Services, LLC. as their national agency of record handling marketing, advertising, food and beverage. The two-year agreement extends through June 2018.
Operators menu a wide range of beverages to attract adventurous millennials.
It would be easy, given the current political climate, to feel cynical and perhaps a little unenthused about the Fourth of July. But there’s one American invention that we can always get pumped about: cocktails. The foundation of this country was built on plenty of mixed drinks, so let’s salute our forefathers in the only appropriate fashion: with a raised glass.
Whether a rose petal floating in a glass of special occasion champagne, a sprig of lavender sitting (somewhat impractically) atop a signature cocktail or a lone violet bobbing prettily in a drink to signal that spring has, in fact, arrived, floral garnishes have the power to take drinks from everyday to event-worthy.
With the resurgence of the cocktail, the bar and spirits industry has grown exponentially, creating a demand for conferences dedicated to those who work in the industry.
Branding and bars have long gone hand in hand. But the days when cocktail napkins, swizzle sticks, cardboard coasters and matchbooks were the last word in tactile advertising are over.
With a case study from the Pacific Northwest, a restaurant designer and a green economy expert show how restaurateurs can use the local movement to their advantage.