Tis the season at @cellar335
How-to Magazine for Bar Professionals
Bar Business Magazine is an innovative 'How To' print & digital magazine that provides over 100,000 bar and nightclub owners, operators and managers the ability to stay current within their industry, and how to use that information to increase profits by staying ahead of the curve. Our signature 'How To' articles supply detailed, step-by-step instructions to improve your bar aesthetically, economically and managerially and keep you up-to-date on emerging trends within the industry. So whether you’re looking to renovate, cut costs or are just starting from scratch, Bar Business Magazine can hand you the tools you need to make it all happen the right way!
Tis the season at @cellar335
So excited about this delivery 😍. Thanks @somniumwine
Looks pretty perfect to me 👌🏻
2 oz. Camarena Reposado
1 oz. Pear Nectar
5 oz. Fresh Lime Juice
.5 oz. Agave Nectar
Fill w/ Ginger Beer
Add ingredients (except ginger beer) into an ice-filled cocktail shaker, and shake together to combine/chill. Uncap shaker and add 1-2 oz. ginger beer. Strain into a highball glass containing a red wine poached pear slice, and filled with ice. Garnish with fresh sage.
Recipe and photo courtesy of Camarena Tequila.
@savageandcooke distilling some real special spirits. 2020 going a really exciting year with their brands. Stay tuned.
@savageandcooke distilling some amazing spirits. Take a look at this beauty.
Fernet-Branca is a trade favorite and often referred to as The Bartender’s Handshake. This Italian Amaro was originally introduced as a digestif, with 27 herbs and spices designed to aid in digestion after large meals.
1.5oz Apple Brandy
1oz Apple Cider
5oz Allspice Liqueur
2 Dash Walnut Bitters
Add all ingredients, Shake, Pour Up
Garnish-Dehydrated Apple with All Spice Sugar
Created by @mspencerwarren Owner of The Warren Neighborhood Bar Pittsburgh, PA
Had the opportunity to participate in the Golden Lobster Experience @lamuse last night. Great artwork, champagne, cocktails, food and of course lobster 🦞. Was in good company as well @brittanyaharvey @eli_raffaella @dimmmaaa @monahaneyes. 📸 @margaretpattillo
Sammy's Woodfired Pizza
This is kind of a big dill.. 🥒
Bar Business Magazine featured our very own Dill Pickle Martini! 🎉🍸
October 2019's behind the bar column covers gin and all the ways in which it remains steadfastly on its game in today's market.
Check your expectations at the door of Raised by Wolves in San Diego, California that combines the on- and off-premise markets.
If you haven’t taken a dive into the October issue yet, you better get on that 😉. Digital version can be found on barbizmag.com.
@greenestkitchen @palms is doing it right! Killer 🔪 build for Halloween 🧟♂️.
2 oz Bacardi Superior Rum
1 oz Orgeat
1 oz lime
1/2 oz Solerno
Float of Hibiscus-infused El Silencio Mezcal
Combine rum, orgeat, and solerno in a tin with ice. Shake and strain into rocks glass with ice. Float the hibiscus mezcal over the top. Garnish with a glittered, dehydrated pineapple flower.
Recipe and photo courtesy of Greene St. Kitchen at PALMS Casino Resort.
Really enjoyed speaking with Fox Business about mocktails and how I am continue to see their drink list placements grow. Cheers to all the individuals choosing a healthier way of socializing by ordering beautifully crafted non alcohol creations in restaurants and bars across the US. PR by @monahaneyes 📸 @margaretpattillo
A little Italian flair!
What a beautiful bench with fake fire element to light up any lounge or restaurant space. Will be featured in Bar Business Magazine soon.
As I make my way through Italy I have been enjoying one of my favorite cocktail in each city. Perfect Negroni @osteriadelcinghialebianco
This is your must visit restaurant when dinning in Florence. Food, drinks & staff work in perfect harmony to make this one of my favorite dining experiences! I can not wait to come back to continue to taste through the menu. @osteriadelcinghialebianco thank you for the kind words.
Great having a guru of the bar business and a PR genius #BarBizMAg #Monahan PR #Art Sutley #James Monahan #cinghialebianco #firenze #restaurant
Sipping on a perfect Negroni in Italy. I can take credit for ordering this cocktail but photo credit goes to @margaretpattillo 📸. She always gets the best shot.
With cocktail builds like this bring on Autumn 🍂.
Manzanas y Nosotros
2 oz Nosotros Reposado
1.5 oz – 2 oz Apple Cider or juice
.75 oz fresh lemon juice
1 tsp honey simple syrup (1/4 cup honey and 1/4 cup water heated and stirred in saucepan until honey dissolves)
Dash of ground cinnamon
Optional cinnamon, sugar and salt rim
Apple slice for garnish
In a cocktail shaker filled with ice combine Nosotros Reposado, apple cider lemon juice and simple syrup. Shake well. Strain into glassware with cinnamon, sugar and salt rim, filled with ice. Garnish with an apple slice.
Recipe and photo courtesy of Nosotros Tequila.
Always enjoy seeing @kelvinslush at industry events. These guys are crushing the frozen game!
2 oz – Kelvin Grapefruit Slush Mix
2 oz – Water
1.5 oz – Rum
0.25 oz – Maraschino Liqueur
2 cups – Ice
Combine all ingredients & blend until smooth
Part 2 of the sit down with my Editor. Thanks @ecrm_yourspark for that opportunity to present at your event.
A GUY WALKS INTO A BAR... Yeah, we’ve all heard the jokes, but the real question is, why did he walk into the bar in the first place? We explored the various reasons customers seek out bars and restaurants with a panel discussion at ECRM’s On Premise Adult Beverage session in New Orleans.
The panel was moderated by Ashley Bray of Bar Business Magazine (@barbizmag ). Panelists included Top Golf’s Dan Timm; Quaker Steak & Lube’s Shannon Salupo; and Tales of the Cocktail Foundation’s Caroline Nabors Rosen.
The panel topics ranged from menu items, to bartender training, and the customer experience, which Ashley and ECRM’s Joseph Tarnowski discuss here.
View the full interview here:
#ecrmrangeme #foodservice #bars #restaurants #customerexperience #bar #restaurant #beer #wine #spirits #cocktails #bartender #mixology #mixologist #customerservice #customerexperience #menu #drinks #barbusinessmagazine
NYC Oyster Week! Looking forward to having some amazing oysters paired with some Rutte Genever. @oysterweek
Feeling my tequila cocktail this week I guess. Here is another gem 💎.
FEISTY & SPICY
1 slice jalapeño
1 ½ parts Tequila Cazadores Blanco
½ part ST. GERMAIN Liqueur
1 part blood orange juice
A wheel of blood orange, cilantro sprig, and jalapeño peel, for garnish
Muddle the jalapeño in a cocktail shaker and then add the tequila, ST. GERMAIN, orange juice, and ice. Shake and strain over ice. Top with seltzer and garnish with a wheel of blood orange, a cilantro sprig, and jalapeño peel.
Courtesy of Rebecca Ramirez, Bartender, San Francisco
Well isn’t this a beautiful build. Tequila, Blood Orange & Apple Cider are just a few of my favorite things 😍.
WARM & TOASTY GINGER TODDY
1 oz Tequila Cazadores Reposado
1 oz Blood Orange Puree
½ oz Ginger Puree
1 package of Apple Cider
2 Star Nice
5 oz hot water
In a mug combine apple cider, hot water, blood orange and ginger puree and mix well. Add the rest of the ingredients and garnish with orange peel.
Crafted by Manny Hinojosa, Global Brand Ambassador, Cazadores
Sharing is caring! Got love this large format cocktail. Checks all the boxes, tequila build, fresh watermelon and served in a eye catching way. Bravo 👏🏻!
ONE IN A MELON
3 oz cane syrup
4.5 oz lime juice
15 oz watermelon juice
12 oz tequila
1 whole watermelon
Cut watermelon in half and put one half aside. Use a melon baller (or small ice cream scoop) to scoop out the meat of the other half and leave balls in freezer for at least three hours. Carve out the meat in the remaining half and throw in a blender or food processor until it’s a puree/liquid consistency. Add cane syrup, lime juice, watermelon juice and tequila in small shakers. Add crushed ice and whip. Pour mixture into one of the empty watermelon halves, and add 10 watermelon balls along with more ice. Top with whole large bottle of Topo Chico and plenty of eco-friendly straws to share! Serves six.
Mixers are at the intersection of many current trends in the hospitality industry: wellness, demand for high-quality ingredients, and mocktails and low-ABV.
Another bar doing it right!
Baseball fans have an all-new place to throw back a beer during the seventh-inning stretch at Citizens Bank Park, Pass and Stow , which opened this spring.
Our Editor Ashley Bray discussing trends dominating the hospitality. Thank @tarnowskijoseph for the opportunity............#Repost @ecrm_yourspark
@barbizmag editor Ashley Bray on the growing popularity of low ABV alcoholic beverages — one of the topics discussed by on premise buyers and sellers at the roundtable she moderated on wellness and on premise adult beverages.
Recorded at the @ecrm_yourspark On Premise Adult Beverage session last week in New Orleans.
#beer #wine #spirits #cocktails #bar #bars #restaurants #dining #alcoholicbeverages #drinks #beverages #rtd #spikedseltzer #whiteclaw #cider
You gotta be in it to win it. Enter this week only at @nightclubbar
Lighter options are the name of the game this summer as bars update their cocktail menus with plenty of refreshing choices. “This summer is going to be all about tropical drinks, fresh, and light,” predicts Karol Ansaldi, Beverage Manager of Florida’s Planta South Beach. Build tropical drinks ...
Tuning Up: TV Innovations - Bar Business Magazine
Bar owners today operate in an incredibly competitive environment. As such, more and more operators are looking for unique and innovative entertainment solutions to give their customers additional benefits and incentives for visiting their venues. Bar owners are increasingly focused on engaging with...
Ingredients: 1.5 oz Espolòn Blanco Tequila 2 oz carrot and bell pepper juice 0.5 oz lime 0.5 oz ginger juice 1 tsp harissa paste Directions: Mix all ingredients with ice and pour into a hurricane glass.
Polish Your Image with Bar Maid’s Glass and Cutlery Polishing Machines - Bar Business Magazine
Building on the success of its GP-100 Glass Polisher, Bar Maid Corporation released a new CP-7000 Cutlery Polisher. This pair of polishing machines makes glassware and cutlery polishing fast and easy, while reducing labor costs, risk of injury, and unhygienic handling associated with hand polishing....
SGWS Partners with Women of Tomorrow to Promote Careers in Hospitality - Bar Business Magazine
Southern Glazer’s Wine & Spirits (“Southern Glazer’s”)—the world’s pre-eminent distributor of beverage alcohol—today announced the results of its first-year partnership with the Women of Tomorrow Mentor & Scholarship Program, focused on introducing female students to future careers in ...
Scholarship for Students of Hospitality Families - Bar Business Magazine
Josh Harris and Morgan Schick of Bon Vivants Hospitality are pleased to announce the creation of the The Bon Vivants Scholarship at ScholarMatch, a non-profit organization founded by acclaimed author Dave Eggers. To be eligible for The Bon Vivants Scholarship, a student must have at least one parent...
Survey Reveals Restaurant Industry’s Desire for Sustainable Restroom Solutions - Bar Business Magazine
A recent survey of 100 restaurant industry professionals conducted at the National Restaurant Association Show, May 18-21, 2019, reveals opinions about restroom paper waste and sustainability efforts in foodservice operations. Administered by Sofidel, a leading global provider of paper for hygienic....
Shift4 Payments Unveils SkyTab, an Integrated Pay-at-the-Table Solution - Bar Business Magazine
Shift4 Payments, the leader in secure payment processing solutions, has unveiled SkyTab, a cutting-edge pay-at-the-table solution that will be offered free of charge to new customers. SkyTab integrates seamlessly with various point-of-sale (POS) systems, including the company’s Harbortouch, Restau...
Day 1 BCB Brooklyn 🎉
Get your tickets!!!! Going to be another great year 🎉
Thank you, Bar Business Magazine, for your sponsorship! We are SO excited you are a part of our 6th Annual Texas Bar & Nightclub Convention! Get your tickets for Monday, August 19, today --> www.tbnaconvention.com
Ingredients: 2 oz of Ron Barceló Gran Añejo 1 oz citrus 1 oz fresh cucumber water .75 oz of sugar Mint sprig garnish Directions: Add all ingredients in shaker over rocks and shake vigorously. Line the glass inside with cucumber slices and strain the cocktail mix. Add a mint sprig garnish. Recipe a...
Puerto de Indias Establishes U.S. Based Team - Bar Business Magazine
Puerto de Indias, the original and best-selling Strawberry Gin from Seville Spain, has established a team of State Managers to guide the launch and expansion of the company’s signature gin in the U.S. Puerto de Indias Strawberry Gin is taking the category by storm globally, quickly rising to the #...
Hoshizaki America, Inc. Introduces 15-Inch Wide Undercounter Refrigerator - Bar Business Magazine
Hoshizaki America, Inc. introduces the HR15A – its newest undercounter refrigerator. ENERGY STAR qualified this ADA-compliant refrigerator has R600a refrigerant, stainless steel exterior and interior, and UL approval for outdoor use – the perfect mate to undercounter icemakers (AM-50BAJ-AD & C-8...
How to: Training - Bar Business Magazine
I’m thinking of a common misconception in the hospitality business. This misconception is subtle, but it is debilitating. Everywhere I go, I can tell within a minute of being on-property whether management subscribes to this misguided notion. I see it in the way your hostess behaves, in the way yo...
1849 Wine Company Ushers in a New Age for Wine
Nowadays, a memorable experience is what draws guests into your establishment, and the stories swapped across your bar are often a key part of that unique experience. 1849 Wine Company offers bar owners and operators not only a compelling story to share, but also a unique and exciting experience in....
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