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SEASONAL COCKTAILS: SPRING

Springing into  Cinco de Mayo By Debor ah Harris

T

he monumental nation-wide cold front has at last broken and daylight no longer needs to be saved. This alone is reason to celebrate. Patrons you may have lost to hibernation will reappear and other brave souls will be looking for any reason to let loose. For what it’s worth, everyone could use a little pick-me-up. I say, transport me back to my days of flip-flops and class cutting; carefree times of plastic pitchers spilling foam and shots of tequila with training wheels. I want to bask in the reverie of a less worrisome era. I want to party like it’s 1999 and I bet I’m not the only one. As Cinco de Mayo is right around the corner, take the opportunity to throw your patrons a “We’re-allgrown-up-now-but-don’t-reallywanna-be” bash. Better yet, celebrate Cinco all Mayo with Latin inspired cocktails. Yes, challenging cocktails are where it’s at, but a straight-up margarita (done right) always has its place.

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Bar Business Magazine April 2014

THE ORIGIN-AL COCKTAILS Sun, sand, bars and Buffett. Though entirely inspiring, Mexico extends beyond beaches and bodegas. This country’s expanse of tropical and desert climates are ideal for cultivating corn, mango, pineapple, papaya, prickly pear cactus, and chilies. The ripe, bold flavors of the land are reflected in Mexican food, drink and culture; Flavors that also shape a bevy of beverages long on taste and short on ingredients. Allow these Latin flavors to inspire your drink menu. Fresh, ripe, acidic, sweet and spicy, these ingredients hold up well to tequila and mezcal, both earthy and peppery with vegetal notes. Classic Mexican cocktails are simple and bold. Less time spent mixing and more time spent mingling. Enter Michelada, Margarita, Sangria, Sangrita, and the less alcoholic Agua Fresca (Mango, Hibiscus & Horchata among others). www.barbizmag.com

Apr 2014 Bar Business Magazine  
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