Food is Good 

JUICED

COFFEE & TEA BREWS PROFITS
By Mario Ponce
Coffee wars among the big four: Starbucks, Dunkin Donuts, 7-11 and McDonalds, keep coffee in the forefront of people's minds.
We love it in the morning and after a good meal. And many will argue they like it all day.

 

MUDDLE-OFF The identity crisis behind the bar
By Jason Littrell
Mixologist? Bartender? Bar chef? For god's sake man - what do we call you?! This is the simple question I posed to a number of the United States' most respected beverage professionals as they gathered in Vail, Colorado for the Grand Marnier Mixology Summit, and I was trying to discern the difference between a bartender and a mixologist.

TELLING TALES OF TALES
By Paul Tuennerman
 With the opening of Tales of the Cocktail 2009 just days away, it somehow seems appropriate to take a step back and look at how this internationally acclaimed celebration of cocktails, cuisine and culture came to be. In 2002, for the first time ever, the U.S. Homeland Security Advisory System was set to "orange"; reason enough for the nation to need a cocktail.

 

THE STIRRING STORY
By Stephen Visakay
Most of us have a few swizzle sticks saved somewhere. A talisman of a drink we had in Las Vegas, or maybe from The Plaza Hotel in New York City, a memory in miniature of the night we saw Dean Martin at the 500 Club in Atlantic City, or from that great date that somehow never worked out.

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LETTER FROM THE EDITOR
Francine Cohen

Upon arrival into the world we discover that beverages are necessary for survival. Though initially we count on milk for sustenance, as we grow older so does our appreciation for all sorts of beverages: water, juice, soda, punch, tea, coffee, and, of course, beer, wine and spirits. Every drink comes with its own set of rules and associations - the milk bubbles you blew in the elementary school cafeteria to the great delight of your friends, the soda you were only permitted on special occasions, coffee you practically mainlined during finals week, and your first illicit foray into your parents' liquor cabinet. Each one of these beverages comes together to create your own personal beverage experience

At Food & Beverage Magazine June is our time to think about the drink.  But the staff here can't live on liquid refreshment alone, so in this month's Taste This column we're sharing a few of our favorite products that were designed to enhance the beverage experience.
We all have those drinks that hold a special place in our hearts; from the sweet memory of a Shirley Temple sipped at a cousin's wedding, to the first G&T we mixed at a fraternity party, and that perfect Manhattan we finally mastered. Drinks gone by. Cherished, and not soon forgotten. In the spirit of preserving great drink memories we present The Brunette. This coffee cocktail was created at Atria, a New York City restaurant that closed well before its time was due. Make it at home or at your restaurant and keep the spirit alive.

FOOD&BEVERAGE MAGAZINE ARCHIVES

 

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