Mixability: maximizing your bar business with color, flavor and excitement

Cheers, May, 2004 by Nancy Backas

* Develop pre-dinner cocktail menus that are drier, more savory and based on aperitifs

* Use fresh juices, premium fruit purees

* Involve staff in tastings

CASUAL DINING

* Develop drink menus which can be served both with and without alcohol

* Use premium ingredients including freshly squeezed citrus juices

* Offer a drink of the month at a special price

* Use table tents and menu tip-ins to advertise cocktail specials

* Let patrons pick and choose their flavors by listing an array of juices and flavored syrups from which to choose

CLUBS & BARS

* Go wild with color, flavor and garnish

* Offer a bartender's choice each night

* Hold internal contests where bartenders come up with new cocktails

* Use interesting glassware

* Make sure cocktails and decor match--the livelier the decor, the wilder the cocktail

RELATED ARTICLE: HOTTEST COCKTAIL TRENDS

* not-so-sweet cocktails, but still using fresh fruit juices and fruit purees

* vibrant color resulting from natural products

* garnish that is lively and creative but matches the cocktail

* menus that constantly change, either monthly or seasonally or both

* listing of all ingredients to satisfy patrons "thirst" for knowledge

* cocktails that reflect ethnic melting pots; Latin and Asian cocktails hottest

* revival of the classic cocktail, but it's cleaner, fresher, and less sweet than in recent years

* everything served in a Martini glass

* the more creative, the better, both in flavor combination and name

* the cocktail as the appetizer

* bar design that matches the cocktails and visa versa

HOTTEST FLAVORS

Pomegranate (both puree and juice, and juice combinations)

Cranberry (both red and white cranberry, in juice and puree form)

Prickly pear

All things citrus, especially lemon, lime and grapefruit (fresh squeezed is best)

Herbal infusions, muddles and crushes (rosemary, cilantro, thyme, basil, lemongrass, hibiscus, sage, kaffir lime leaves, mint)

Muddled fruits

Herbal and regular tea infusions mixed with vodka or rum

Toasted nuts (almond, pecan, hazelnut)

Vanilla

Ginger

Nutmeg

Clove

Star anise

POPULAR LIQUORS

Flavored vodkas (especially vanilla and lemon, but also mandarin and raspberry)

Flavored rums, gin, tequila, cachaca, pisco shochu (soju), sake, Hpnotiq