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Beyond the Plate

Tags: Cocktails, Hispanic, Mixology Source: Symrise

Monthly Mixology with Junior Merino: Spicy Cocktails on Trend

By Junior Merino, The Liquid Chef I remember oh so long ago, back when I had my first beverage manager position, I implemented a cocktail with…
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Shrub Cocktail Trends Across the U.S.

In our last blog, we introduced “shrubs,” the very interesting fruit (or vegetable), vinegar and sugar combinations that have re-emerged on the…
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Why Cocktail Glasses Really Matter

PBS Idea Channel sat down with Ivy Mix at Leyenda, to discuss the history and rationale behind different glasses. In bet...

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The History of Cocktail Menu Design

It's 1915. You walk into a bar and ask the bartender for a cocktail menu. The bartender looks at you with grave suspicio...

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Top 10 Beverage Trends for 2016 from Around the Web

Much like shifts in food preferences, alcoholic and non-alcoholic beverage consumption will undergo changes in 2016 in the way of new ingredients and…
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How To Make Stocktails, Cocktails Made Out Of Bone Broth

Here's some stock you can invest in. Sometimes it can be so cold outside that you feel it in your bones. To heat them ba...

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Monthly Mixology with Junior Merino: Hispanic Flavor Trends

By Junior Merino, The Liquid Chef Flavor trends in the United States are known for rapid and extreme changes within a short period of time. However,…
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Mixology Trends and Standout Cocktails at Starchefs ICC 2015

While newbie hybrid vegetables like kalettes, rainbow carrots and broccolini are trending in the kitchen this year, bartenders are turning back the…
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The Top 14 Trends for 2016 from Starchefs International Chefs Congress

Open Source Cooking: The New Era of Collaboration and Connectivity was the theme of this year’s StarChefs International Chef Conference (ICC) (http://…
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Where to Drink Candy Cocktails This Halloween

The best thing about celebrating Halloween as an adult might be the seasonal proliferation of candy-inspired cocktails. This year, bartenders all over…

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