Friarwood Wines & Spirits’ Post

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The evolution of tequila has been so great that today it can be used as a base in modern cocktails. Here is an example of it. Which one of them would you choose? #Spirits #Tequila #Ultrapremium #DrinkResponsibly

A new chapter is about to unfold

From rectangular pizza to triangular tables, restaurants can pair angular shapes with slow-tempo music to attract people who dine out alone, according to new research led by our graduate student Lavi Peng. ➡️ https://ow.ly/6Ybc50QRG2u #hospitality #hospitalitymanagement #research

Top bars are being viewed as brands in their own right and we are here for it. The news that HIMKOK are collaborating with Sony Music Entertainment Norway on their next menu drop Beats & Sips, shows that big consumer brands now view top bars as equals. It’s an interesting evolution that makes a lot of sense. Culturally bars are on the money. Cocktail culture has also developed significantly. While celebrity chefs and world-famous restaurants have been in the public consciousness for decades, bar brands and their captains are closing this gap. Other things that are contributing to bar brand growth: 1.       Own brand spirits and beers 2.       Bar merch being sold to customers 3.       Top bartenders and bar owners showcasing cocktail craft on TV It will be interesting to see how many more partnerships between household brands and top bars we see in the coming years. https://lnkd.in/eqb8i_yE #hospitality #drinksindustry #beveragemarketing

Sure, we're known for the cocktail that is our bar's namesake, but there's another storied cocktail that is a must-try when you visit the Sazerac Bar: The Ramos Gin Fizz! Learn more about it and other New Orleans classics in this article from New Orleans Magazine! Cheers!

It's useless to focus on a Modern Target Occasion if you are not relevant in a Traditional One. Example: Be relevant as an Aperitivo in an Italian Restaurant (Traditional) before venturing into a Fancy Cocktail Bar (Modern). If you build it on Italian credentials and you are not relevant for Italians, you're off the wrong foot. Same with any other nationality. I discussed this with Brian Rosen in Ep. 029. Listen to it here: https://tr.ee/ZTsHj50ex6

Pisco, the new spirit on the block. Exploring the London cocktail scene with Barfly’s own resident bartender and mixologist, Michael Andre Allingag, reveals a notable shift – Pisco is emerging as a preferred choice among bartenders. Barfly's UK Bartender panel recognizes its versatility and distinctive characteristics, offering a contemporary twist to classic cocktails. As we witness this trend gain momentum, it's crucial for on-trade establishments to consider the diverse possibilities Pisco brings to the table. Its unique attributes, coupled with the distinct production methods of Chilean and Peruvian varieties, provide an opportunity for bartenders to innovate and meet evolving consumer preferences. In the realm of spirits, Pisco is poised to be a significant player, offering a fresh and enticing alternative. Listen to how one of our bartenders is using it to freshen up drinks. #DrinksIndustry #BeverageConsulting #BeverageConsulting #DrinksConsulting #DrinksInnovation #ontrade #drinksbusiness #DrinksSustainability #BeverageMarketing #BeverageStrategy

🥃 Tequila in the Modern Era 🎉 Today, tequila stands as a global ambassador of Mexican culture, enjoyed by millions around the world. From the classic margarita to innovative craft cocktails, tequila's versatility has made it a staple in bars and homes alike. The modern tequila industry is a blend of tradition and innovation. While some producers adhere strictly to traditional methods, others experiment with new techniques to create unique and high-quality variations. This has led to a renaissance in the tequila market, with a growing appreciation for premium and artisanal tequilas. Tequila is not just a drink; it's a symbol of Mexican pride and heritage. Celebrations like Tequila Day on July 24th highlight the spirit's cultural significance and its journey from ancient roots to modern fame. #TequilaToday #GlobalTequila #TequilaCulture #TequilaDay

How to Enjoy Sake with Geisha: Understanding What is a Geisha Banquet What is a Geisha Banquet? Enjoy Sake with Geisha to Understand the Manners Today, we will share how to enjoy sake with Geisha at a Ryotei or restaurants (such as Shimakin or Torijaya). Understanding this is very important to know what a Geisha banquet is. First and foremost, Geisha do not eat in front of guests. However, it is common for Geisha to drink alcohol during banquets. The Basic Etiquette at a Geisha Banquet The basic etiquette is that Geisha pour sake for the guests, and it is considered bad manners for guests to pour their own sake. In this way, Geisha pour sake for you, and in return, you can offer them a drink by saying, "Would you like some sake?" This makes the conversation more lively. Additionally, when a Geisha is performing, it is customary to put down your chopsticks and refrain from eating or drinking to enjoy the performance fully. When is the Best Timing to Offer Sake to Geisha? So, when is the best timing to offer sake to Geisha? The optimal time is after the Geisha has performed a dance (known as "Ozashiki wo Tsukeru"). After their performance, the Geisha will sit next to the guests. At this point, you can compliment them by saying, "Your dance was wonderful," or "Your shamisen playing was excellent," and then offer them a drink, such as, "Would you like a beer?" The guests should pour a beer for the Geisha, as Geisha never pour beer for themselves. If you are drinking sake, you can offer sake instead of beer. Another suitable time to offer sake to Geisha is right after they enter the room. Although they will not drink much before their performance, offering them a drink as a greeting can set a positive tone for the banquet. Saying, "I look forward to today. How about a drink (beer) as a greeting?" will please the Geisha and enhance their service throughout the banquet. Please note that any sake you offer to the Geisha will be charged to your bill. Geisha does not drink large amounts of alcohol, so these costs are considered part of the banquet fee. Check out my blog post https://wix.to/FzzoZ7r #newblogpost #geisha #geishagirl #kagurazaka