A Tallahassee entrepreneur with an MBA is a ‘master mixologist’ who plans to really shake things up with her unique hospitality business
Raspberry rum splashes against the subtle sweetness of smashed strawberries that mingle briefly with ice before snuggling with champagne in a flute.
The blush red cocktail, called Berries & Bubbles, was created by Kevin Hoover.
“BACARDI B-LIVE offers a premium interactive environment and the best in musical acts,” said
Happy hour is getting happier, and that’s making restaurants sadder. As the recession drags on, drinkers such as Luis Romero of Anaheim are gravitating to happy hour — that late-afternoon period when bars and restaurants sell discounted drinks and food to attract customers during what otherwise would be a slow time.
Ready to party ’til you drop for the inaugural? You’re in luck. A total of 213 bars, restaurants and nightclubs formally registered with the D.C. Alcohol Beverage Regulation Administration by yesterday’s deadline to serve alcohol until 4 a.m. and, possibly, stay open around the clock for inauguration week.
Holiday season leftovers often contain the makings for some tempting cocktails
Decisions can be difficult: aisle or window? Scallops or chicken? Go to law school and buy a condo or join a nomadic tribe of goatherds and wander the distant plains? When ordering a drink, the decision is usually straightforward: beer or a cocktail (we’ll conveniently ignore wine for now) but in a number of bars and restaurants, the decision is getting easier as bartenders blur the lines between beer and spirits by serving drinks that combine the two.
In the cutting-edge cocktail culture, ice is emerging as an ingredient as important as the spirits themselves.
You’ve got to love a restaurant whose motto is “Changing the world one meal at a time.” That goes for its cocktail list, too.
No way, say the ladies of LUPEC
