To say that hazy India pale ales, or IPAs, have soared in popularity on menus in recent years in an understatement. The Hazy IPA, originating from New England and known for its cloudy appearance and tropical scent, is the seventh fastest growing...
London Fogs — Earl Grey tea lattes with steamed milk and vanilla — are growing on U.S. restaurant menus because of their blend of citrus and deep warming notes. A classic tea drink, the London Fog’s variations have made it all the way to bar and...
A group of Thompson Hospitality employees recently made the trip to Kentucky’s Bourbon Trail to pick single bottle barrels of bourbon and rye whiskey.
Plus lychee ceviche, a Yucatán fritter, and a corny tequila Manhattan
Mangonada is a Mexican frozen drink somewhere between a mango smoothie and a slushy. It's made with blended frozen and/or fresh mango chunks and lime juice, generally topped with the tangy fruit condiment chamoy and Tajín or chile powder. It's...
For restaurant operators and consumers alike looking for a new food or beverage experience, look no further than butterfly pea flower tea...
A spritz is a wine-based lightly effervescent cocktail commonly served as an aperitif (before a meal) in its native Italy. It typically consists of prosecco, digestive bitters and soda water...
The Mediterranean concept by Robert Thompson offers 28 different kegs
Boba and other chewy, gummy, slurpable elements are trending at restaurants
It’s crucial for hotels to provide satisfying non-alcoholic beverages for guests beyond soda