HOW TO OPIMIZE YOUR MIXOLOGY PROGRAM

30 04 2013

Bill Board - Signature Cocktail - DTD Website - image 1 (2)

HOW TO OPIMIZE YOUR MIXOLOGY PROGRAMS

Call Dress The Drink For Customized Blend & Garnish Programs- Optimal Pull-Rate!

1. Aromatic, edible and artistically appealing, fruits, vegetables, nuts and flowers have the power to punctuate, complement, clarify and elaborate on what’s happening in the glass. And now, at the height of the cocktail craze, so very much is happening in the glass that it’s imperative that produce garnishes be worthy cocktail accompaniments.

2. At the most basic level, produce garnishes should be edible, no bigger than the actual drink and act as an aromatic or as a flavor extension of the drink they adorn.

A. A drink’s appearance has a dramatic impact on its perceived value and marketability. A garnish can make a drink more attractive and appetizing without significantly increasing its cost.
B. Knowing which drinks require a particular garnish as well as how to prepare and present those garnishes is an important part of bartending. There are many drinks that are not complete without a garnish, such as Gin and Tonic without a squeeze or a Brandy Alexander without a sprinkle of nutmeg.
C. Many drinks have no right or wrong garnish. This flexibility affords the bartender an opportunity to be creative and transform something ordinary into the extra ordinary. An orange wheel or a DTD Orange Chip on the rim of a screwdriver, for example, can add flair to an otherwise common mixed drink.

3. DTD Non wasteful – indefinitely store in the pantry (shelf life) Maximizing Profit by Minimizing Waste
A. Shelf stable products reduce daily waste of excess fresh garnishes such as lemons, limes, etc.
B. Labor cost of cutting and toss waste

4. Reduce Your Over-Purchasing & Labor Costs – In making strides to prevent food waste, by introducing
Ultra-premium artisanal gourmet fruit chips and blends to replace or accent fresh cut garnishes.

5. Unique – one of a kind Wow factor is what it’s all about when pairing with DTD
A. Beverage Customized – Garnish Program
• Cocktails as Art – Creating a cocktail that has visual impact to accompany the premium flavor profile.
• The Time Factor – Creating cocktails that look as though they needed ten minutes to create, but in reality took just seconds.
• The Revenue Reality – Maximizing the enjoyment of the guest by providing them with an ultra-premium cocktail made from the best spirits, mixers, and gourmet blends and garnishes so that they order a second or third cocktail. Additionally, the experience they have will be remembered and this will result in increased patronage and positive word of mouth.
• The result: enhanced revenue.

http://www.dressthedrink.com

Advertisements




Whatever Lulu wants, Lulu gets!

25 04 2013

Lulu- Winn- PRichards - Photo By Lucky Wenzel
When the opening of Andrea’s, the vibe-y Japanese-fusion hot spot named for Steve Wynn’s wife, was nigh, the Wynns specifically requested that there be a cocktail on the menu called “the Lulu” (rumor has it the name is sentimental to the couple). Well, there already is a Lulu cocktail, and the ingredients read like the inventory of your parents’ liquor cabinet: vodka, rum, amaretto, triple sec, peach schnapps, grenadine and sour mix.

Made with cheap or generic products, this sweet long drink is nothing but a wicked spring-break hangover in the making. But, in the deft hands of Wynn Resorts property mixologist Patricia Richards, even a relic from the Dark Ages of cocktails can be made sophisticated. “A cocktail can be fruity and fun as long as it’s balanced!” Richards says. Fashioned from premium and fresh products, Lulu is a new woman—easy, breezy and beautiful, like the commercial says, and garnished with a jaunty striped paper straw. Whatever Lulu wants, Lulu gets!

The Lulu
As served at Andrea’s in Encore, $16

In a mixing glass, combine ½ ounce Grey Goose vodka, ½ ounce Malibu rum, ½ ounce Massenez Crème de Peche liqueur, ½ ounce Cointreau triple sec liqueur, ¼ ounce Disaronno Originale amaretto and 4½ ounces Rocky’s Fresh Sweet & Sour. Add ice, cover, shake lightly and strain over fresh ice into a Collins glass. Drizzle 1/8 ounce grenadine syrup along one side of the glass to create a layering effect. Garnish with a dehydrated blood orange from Dress the Drink (DressTheDrink.com).





UNITED WE STAND…

16 04 2013

usimages





Dress The Drink (DTD) is off to Kentucky this week…

15 04 2013

src=”https://dressthedrink.files.wordpress.com/2013/04/p-logo.png” alt=”P Logo” width=”144″ height=”99″ class=”alignnone size-full wp-image-384″ />

Dress The Drink (DTD) is off to Kentucky this week… teaming with Pinnacle® Vodka, the fast-growing premium vodka brand in the Beam Inc. spirits portfolio; DTD will showcase some customized garnishes and blends that will accent the flavor profile of the Pinnacle® Flavored Vodka line. From Infused Pinnacle Rainbow Sherbet to Strawberry Shortcake garnishes and blends there just in time for spring and summer!

Mix up Pinnacle Rainbow Sherbet cocktail to kick off any celebration:
Rainbowsicle 1 part Pinnacle® Rainbow Sherbet Vodka 1 part DeKuyper® Triple Sec Liqueur 1 part Pineapple juice Mix in a glass with ice and garnish with a DTD rainbow orange citrus chip!

PVS images