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BAR BUSINESS MAGAZINE: THINGS TO CONSIDER WHEN ASSEMBLING YOUR COCKTAIL MENU

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“Putting together a balanced cocktail menu is harder than it seems. I think having a direct and shaken cocktail for those popular spirits is the best route. know your clientele as well – what might be a balanced menu to you, might not be popular with your guests, says Corey Tighe, Bar Manager of Juniper and Ivy, a Michelin awarded restaurant in San Diego, California. “Not everything on your menu has to be cutting edge. You need those approachable cocktails so the guest begins to trust you and your skills.”

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