Eater Inside: Gaspar Brasserie, French Allure in the FiDi (EaterSF)
Restaurateur Franck LeClerc expands his local reach with today’s debut of Gaspar Brasserie, the fifth in LeClerc’s collection of projects, which include Gitane, Claudine, Café Claude and Café Claude Marina. The new…
Dreams of Craft Cocktails
At BRAVO! Italian Restaurant and Bar’s recent cocktail workshop, bar manager Chris Robertson put a new spin on a classic gin and tonic.
22 NYC Bars and Restaurants With Very Appealing World Cup Specials (nymag)
**Maradona would definitely be excited about free beer.**
The World Cup starts this Thursday, June 12, which is of course great news for fans of the beautiful game and possibly even better news for people who enjoy food and drink specials. Bars and restaurants all over New York will be celebrating the monthlong competition with a variety of viewing parties and match-related deals. (So even if you don’t love fútbol, you can enjoy some free beer.) We’ve rounded up — and mapped — the best of the bunch, so you can find the ideal spot to plant yourself for the duration of the tournament.
**Don Antonio by Starita**
309 W. 50th St., nr. Eightth Ave.
**The Special**: Themed pizzas
The action at Don Antonio by Starita begins June 11, when it hosts a private kickoff party. Once the tournament officially begins, stop by this Hell’s Kitchen pizza joint for commemorative World Cup special pizzas and cocktails.
139 Duane St., nr. West Broadway
**The Special**: Half-price beers, prizes
At Blaue Gans, it will pay to be fashionably early — those who show up 30 minutes prior to kickoff will get Bitburger beers at half price. After that, it …
Questions and Answers
P.s basically a menu with a list of cocktails we offer…..a lot of customers ask what we have a i want to be able to bring this menu to them…also should i write the kind of alc. We have?
long island iced tea
tequila sun rise
all of these are drinks you should be able to offer and have customers order. Depending on the type of bar you are you should have a list of common shooters people can order.
white gummy bear
irish car bomb
red headed slut
sex on the beach
lemon drop etc…
You should learn all these drinks. The drinks in the first list as you know have many variations so once you have the main menu each week have a insert for the menu or a sign with a drink of the week and make it a really cool variation of one of those main drinks or find a cool one online. Try giving that bar rescue show a call. In fact i highly suggest you get your manager and your fellow employees to sit down together for a while and watch episodes and episodes of bar rescue, you will learn INCREDIBLE amounts of information and save yourself from being shut down
Originally I had two pasta choices, cheese display and veggie display but I can eliminate the cheese and veggies and add this.
Would guest like shrimp and lobster spring roll more than jumpo cocktail shrimp
mini chicken cordon bleu
Then when we go into reception we will have melon with proscuitta and then the main courses.
Is the menu for cocktail enough? This is a Florida wedding and my sister said they do not usually have that much at the cocktail hour…
Think drink and napkin in one hand, ever changing bite of food in the other, lipstick you don’t want to ruin yet, and a dress you can NOT afford to drip food on…
While you should offer them, there should be no need for plates or utensils. Traditionally hors d’oeuvres would consist of many tiny portions of high fat/high carbs to counteract the many tiny portions of hard liquor hitting an empty stomach.
A veggie tray is great, some bitter greens in with them would be even better. Cheese tray is great (if they are a variety of sharps and milds, cubed, with picks- do NOT put out a tray of american slices). Spring rolls are great, but only if they are bite size (two bites max). Shrimp cocktail is great. Melon wrapped with prosciutto and pinned with a pick would be great at the cocktail hour too. Anything that goes with dip is great (don’t turn your nose up at chips, crakers, pretzels, etc.)
Lose the pasta (unless its something like mini cheese/crab rangoons- remember: dry clean finger food), lose the mini chicken cordon bleu (unless it’s some kind of deep fried pastry covered dealie), and lose the mozzarella caprece (tasty as it is, or serve it at the reception). Lose the mushrooms if they are in a soupy broth or if they fall apart when you eat them. If they are dry and hold together keep them.
The traditional canape in all of its thousands of varieties is never a bad choice. Rich enough to properly interact with the cocktail and empty stomach, it presents well, handles cleanly, and can easily be prepared in large numbers economically. Consider three or more canape types to make your dollar go far enough and mercilessly drop one or two of the more expensive items- the crowds will love you for it. Their mood will be high and their appetites properly piqued for the coming meal.
So, you haven’t told us what is on the cocktail menu…
My all time favourite is called a Freddy FudPucker!
After a few of these you will get the joke when someone ask’s for one over the bar LOL.
Add ice to the glass and pour in 1 measure of Tequila and 4 measures of Orange Juice.
Pour half a measure of Galileo slowly over the back of a teaspoon so that the liqueur rests on the top of the drink. Stir gently and garnish with slices of orange.
WhooHoo I love this drink!!!
What do I think as far as the industry moving with cocktails?
It is growing more popular in comparison to the typical mix of vodka and orange or whiskey and soda etc.
It is more exciting, more flavours and far more skill involved to come up with a niche market drink these days