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Restaurant Hospitality

More in Beverage Recipes

Jan. 3, 2013

Article

Mighty whiskey: Brown spirits are golden

Our cocktail landscape is changing—shifting from neutral white spirits such as vodka to more robust drinks featuring brown spirits....More
Nov. 26, 2012

Article

Seasonal sips with a holiday twist

Consider these promotable drink ideas to offer a flavor of the season....More
Oct. 16, 2012

Article

Kentucky Pye

From: Mixologist/bartender Frankie Thaheld, California Modern at George’s at the Cove, La Jolla, CA....More
Oct. 4, 2012

Article

California Avocado Mint Chip Whip

From: Chef Kim Haasarud, Liquid Architecture...More
Oct. 4, 2012

Article

Brunette Molecular Martini

From: Stéphane’s, Boca Raton, FL...More
Oct. 4, 2012

Article

Pear Dauphiné

From: Kelley Swenson, formerly of Ten 01, Portland, OR...More
Aug. 30, 2012

Article

Apples and Bourbon

Elad Zvi, co-founder of Bar-Lab in Miami Beach, FL, provides this recipe for Bourbon garnished with apples...More
Aug. 30, 2012

Article

Peach Bellini

This recipe for a Peach Bellini cocktail calls for fresh frozen peach slices from Dole...More
Jul. 24, 2012

Article

Nine hot and cool cocktail recipes

Restaurants and bars around the country are catering to patrons' hot-weather tastes with cocktails that cool and refresh, or offer a spicy kick....More
Jul. 20, 2012

Article

Mango Michelada

The National Mango Board gives this recipe for a refreshing summer cocktail...More
Jun. 26, 2012

Article

Smoke and Burns

From: Michael Martensen, The Cedars Social, Dallas...More
Jun. 26, 2012

Article

Tuscan Rosemary Lemon Drop Martini

From: Summer Winter Restaurant, Burlington Marriott, Burlington, MA....More
May 17, 2012

Article

Nocturnal Mule

From: Lantao Kitchen + Cocktails, Miami Beach, FL....More
Apr. 26, 2012

Article

Ina's Guaca Mary

From: Chef Ina Pinkney, Ina’s Restaurant, Chicago....More
Apr. 26, 2012

Article

Persimmon Pisco Punch

From: Mixologist Josh Pearson, Sepia, Chicago....More
Apr. 26, 2012

Article

Pisco Sour

From: SushiSamba Rio, Chicago....More
Mar. 22, 2012

Article

Red Grape Lavender Soda

From: Chef Scott Samuel, CIA Greystone...More
Mar. 22, 2012

Article

Green Garden Smoothie

Yield: 1 10-oz. serving. ¾ oz. Dole Pineapple Juice ½ oz. fresh lime juice ½ oz. fresh lemon juice 1¼ oz. agave nectar 1 Tbsp. basil, freshly chopped ¼ cup kale, freshly chopped 1 cup Dole Chef-Ready Cut Diced Apples...More
Mar. 22, 2012

Article

Blueberry Orange Whirl

Yield: 4 3½-cup servings. 1 package (12 oz.) frozen blue-berries, thawed, or 2½ cups fresh blueberries 1 8-oz. container vanilla lowfat yogurt ½ cup orange juice ½ cup milk 1 tsp. vanilla extract...More
Mar. 22, 2012

Article

Apple Sage Cooler

From: Bartender/Proprietor Michael Martensen, The Cedars Social, Dallas...More
Mar. 22, 2012

Article

Hibiscus Margarita

From: Executive chef Oscar del Rivero, Talavera Cocina Mexicana, Coral Gables, FL...More
Mar. 5, 2012

Article

Eight Green Drinks to Surprise Your Customers on St. Patrick’s Day

Add a little green to your beverage offerings, with these out-of-the-ordinary drink recipes ranging from cocktails to milkshakes....More
Feb. 1, 2012

article

Restaurant Hospitality

Berry Blue Smoothie 1

Yield: 4 servings (about 5 cups). 2 cups fresh or slightly thawed frozen blueberries 1 8-oz. container lowfat vanilla yogurt 1 cup milk 1 can (6 oz.) unsweetened pineapple juice 3 Tbsp. honey 1½ cups ice cubes (about 16 cubes) In container of an ......More
Jan. 1, 2012

article

Restaurant Hospitality

Homestyle Milkshake

Beef ‘O’Brady's, recipe for a classic homestyle milkshake...More
Jan. 1, 2012

article

Restaurant Hospitality

Sweet Cherry Limeade

Combine cherries, lime juice and agave nectar for this refreshing beverage...More

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