From smoke that billows over booze to flavorful foams that ooze, over the last decade or so, molecular mixology methods have become firmly entrenched on the cocktail menus of the world.
Steven Grasse, the unorthodox ad man who created Sailor Jerry rum and Hendrick’s gin, is about to get into the hard soda business with liquor giant Diageo. And Mr. Grasse is so bullish on the product that he is putting his agency’s name on it.
Whether you’re experiencing the sweet new taste of American Honey, or sticking to the basics with Wild Turkey 101, you know that when Jimmy Russell’s name is on the bottle, you’re tasting an authentic piece of bourbon history.
Leading vermouth brand Martini has created an ice cube-shaped device that anticipates when a drink is finished and uses Bluetooth to communicate with the bar in real time.
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.