Ten cocktail and wine trends in the US unveiled by Southern Glazer’s

November 7, 2022 by evebushman

MIAMI and DALLAS —Southern Glazer’s Wine & Spirits (Southern Glazer’s) — the world’s preeminent distributor of beverage alcohol — has unveiled the results of its 2022 Liquid Insights Tour, a coast-to-coast educational initiative designed to explore and identify the latest trends in cocktails and wine. The Liquid Insights Tour kicked off in Houston in February, and included stops in Kansas City, New York, Las Vegas, Chicago and Los Angeles. Over the course of 111 days, Brian Masilionis, Director, On-Premise Commercial Strategy & National Accounts for Southern Glazer’s, led a team of its industry-leading mixologists to sample more than 400 drinks in 83 of the hottest restaurants, bars and hotels, compiling their insights to discover emerging cocktail and wine trends across the U.S.

Analyzing industry data and gathering insights within the beverage industry has long been a practice of Southern Glazer’s, where it is used for internal education and training of the company’s sales force and its accounts. Now, through the Liquid Insights Tour, Southern Glazer’s is sharing its findings more broadly to help a hospitality industry still reeling from the effects of the pandemic, and to excite consumers about wine and cocktail innovation being driven by a new generation of diverse bartenders, sommeliers and beverage professionals.

“Our driving purpose for conducting the Liquid Insights Tour was to uncover innovative beverage trends and experiences across the country to ensure Southern Glazer’s continues to have the most knowledgeable sales consultants in the industry,” said Masilionis. “Throughout the tour, we evaluated the complete on-premise experience by examining product offerings, pricing, promotional approach, people, service and process.”

The conclusions from this tour, coupled with Southern Glazer’s world-class wine and spirits portfolio, creates a leading wine and cocktail experience, with best-in-class customer service from coast to coast, for restaurants, bars, hotels and other on-premise venues.

Top 10 Trends Revealed

Analysis of the findings of the Liquid Insights Tour revealed that top trends fell into three distinct categories: cocktail trends, wine trends, and presentation/execution trends.

Top cocktail insights:

Uncommon Combinations: Bartenders were mixing spirits not commonly used together to create new and interesting cocktail flavor profiles such as Scotch and corn liqueur, rum and cognac, and gin and mezcal.
Beyond Basic Balancers: The team found many cocktails that were made using an innovative variety of methods or modifiers to balance the drink or add layers of flavor. These included the use of acids; sugars and syrups; salt; herbs and spices; coffee and tea; and the use of fats beyond animal fats. Adding ice or heat, like with stamped ice or smoked ice, was also common.
Caffeinated Comeback: Once the darling of the 90s bar scene, the Espresso Martini took center stage as the standout cocktail of the tour. Around the country, mixologists are giving new life into this classic, incorporating a variety of creative ingredients such as amaro and coffee liqueurs or brandy with espresso or cold brew.
Sophisticated and Spirit-Free: Non-alcoholic offerings at the country’s top bars, restaurants and hotels are now just as elevated, delicious, and pricey as their alcoholic counterparts, featuring similar ingredients, flavors and presentations just without alcohol.

Top wine insights:

Bubbly Is Popping: Champagne and sparkling wines continue to climb in popularity on drink menus. Throughout the tour, more sparkling options were available by-the-glass and had a more prominent presence on top wine lists. In addition, bartenders are mixing sparkling wine of all styles and prices into their cocktails to add effervescence, crispness or sweetness to the experience.
Wines Chill Out: Chilled selections of red and sweet wines appeared on menus across the U.S. Orange wines also appeared more frequently than ever before, often presented on menus in a combined rosé and orange section.
Tempting Trial With By-The-Glass & Premium Half-Bottles: Curated by-the-glass (BTG) options are becoming more diverse and more balanced between domestic and international offerings than in the past. There is also a growing trend in wines priced to sell with good value in either BTG or by-the-bottle formats to drive more orders and not just high margins.

Top execution and presentation insights:

Batching for Speed and Service: Top bartenders continue to innovate around batching their cocktails, including both partial (batching only non-perishable items) and full batching, driven by the need for speed and to improve quality and consistency in cocktail preparation, which allows for more time to connect with guests.
Entertaining Experience Enhancements: Adding “flair” to the cocktail experience with the use of vapors, “air,” smoke or torch; the use of unique glassware; or the return of communal drinks to be shared; all are creating memorable moments for consumers.
Meaningful Menu Innovations: Restaurants and bars are evolving their menus beyond being a functional tool to improve the consumer experience. The team saw great storytelling, unique categorizations and humorous names paired with detailed drink descriptions. QR codes, which rose in popularity due to COVID-19, are now being used to deliver broader offerings and information – from curated, account-specific Spotify playlists to ever-changing allocated spirit offerings, all of which can be updated easily without needing to reprint menus.

Factors Influencing Trends

Backed by industry data and Southern Glazer’s internal insights, Masilionis and his team identified several key factors that are influencing these trends. These include an aging population, demographic and ethnic diversification of the U.S., a preference for health and wellness among consumers, and ongoing ramifications of the COVID-19 pandemic still affecting the hospitality industry.

“These unique insights can be incorporated into any on-premise business to build greater success through strategic and innovative beverage programs,” said Masilionis. “Identifying which insights are relevant to your business and how to incorporate them using creative themes, highlighting seasonal ingredients, and tailoring cocktail and wine offerings to the demographics of your guests are all strong strategies. We continue to see the ramifications of the COVID-19 pandemic throughout this industry segment, in terms of effects on the work force and on the consumers returning for the on-premise experience. We’re excited to offer these insights to help speed the recovery from the pandemic and make this segment stronger and more consumer-focused than ever.”

For more information, visit the Liquid Insights Tour resource page at www.southernglazers.com/Liquid-Insights.

S Bar At Mandalay Bay Covers All of Your Senses

January 28, 2022 by evebushman

Back in December, a few days before their opening on New Year’s Eve, I shared news about the latest S Bar in the Mandalay Bay in Las Vegas. Unable to attend that first night Eddie and I rectified our loss by visiting them two weeks later. From the outside in, we were excited with just how the place looked. Once seated we had our chance to sample as much as we could – the atmosphere, art, drinks, food and music – and by the end of our time there we were left thinking, this is not the bar for selfies and to be seen, at least not for us. This is the bar of 2022, where all of your senses will be gratified in luxury. Let me share why. (And for those of you that just want to skip reading, photos and videos can be found here and here.)

Photo: S Bar website

The Space

I took a lot of photos of the S Bar before we even entered, it’s that grand looking. When you exit the parking garage elevators onto the Casino floor it is one of the first things you see on your immediate left.

Gold glimmers, lights from the interior flicker to catch your eye, and the hostess waits for you to find your way to her. Once inside the big sparkly bar will definitely catch your eye, in the center of the room and a fantastic focal point. But then, after you are seated on one of several cozy areas, your eyes will be drawn to the framed black and white photographs all around you, and the two from the owner Sam Nazarian’s private contemporary art collection that he removed from his home to share with his guests: a large Marilyn Monroe and a second piece of art, a seated naked woman. Both will make you catch your breath.

There were two main sitting areas, and a third private VIP lounge tucked away and conveniently located near one side of the bar – giving the impression that you would have private access to the bar. This is intentional.

Near the front entrance is an area for musicians. On this night we benefitted from a talented electric violinist that played along to current popular favorites. She was amazing.

Then at this point, before you have really taken it all in, one of the many attentive members of the service staff will greet you, offer you several types of water, offer the drink and food menus.

The Drinks

We usually order our favorite drinks at bars. But when it’s a new bar, with what we understood to be very experienced barmen, we asked our server which cocktails she thought we might like based on our tastes.

Neither of us like sweet drinks, and she made great suggestions. Eddie went for “The Second Rodeo” which was described on the menu as Green Chile Vodka, Spiced Hibiscus, Lime and Rose Kombucha. Eddie has never had any of these ingredients, and I was proud of him for trying something out of the box. And one of the reasons the drink was suggested was because it came on fire. After blowing out the flame Eddie had his taste and declared it spicy but not too spicy, and enjoyed all of the unique flavors.

Another recommendation was for me, to try the “Palm Reader” which was crafted with Bourbon, Cacao Rum, Licor de Elote, Palo Santo and orange bitters – and if you watch the video you can see that our bartender also served the drink on the rock with a little bit of white chocolate shavings! After we lingered over these for an hour…we did try our usual Sazerac (for Eddie) and an Old Fashioned (for me) and they were just as yum-worthy.

A note on the bar itself: all top notch equipment including cut crystal mixing glasses, copper jiggers and strainers, clear ice (they even have clear tall Tom Collins ice), and house-made simple syrup and bitters.

The Food

We started with the Charcuterie board and probably could’ve stopped there as it was more than enough for two for dinner with all kinds of meats, cheeses, nuts, jellies and toasted Crostini. But we didn’t. The “Tarte Flambee” flatbread that came next just slayed us, it was described as a loaded potato on flatbread and it didn’t disappoint as it was loaded with onion, bacon, Crème Fraîche, Fromage Blanc and chives! We finished with a beautiful Tuna Poke tower with large wonton chips.

Friends we were happily surprised to discover sitting at the bar had the Deviled Eggs, Wagyu Sliders and were about to order the Charcuterie board and Lobster Mac when we left!

Conclusion

Walk, don’t run as I know you will be dressed nicely, to the new S Bar in Mandalay Bay for your slice of heaven soon. https://www.sbe.com/nightlife/s-bar/las-vegas

Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust (WSET), a “certification in first globally-recognized course” as an American Wine Specialist ® from the North American Sommelier Association (NASA), Level 1 Sake Award from WSET, was the subject of a 60-minute Wine Immersion video (over 16k views), authored “Wine Etiquette for Everyone” and has served as a judge for the Long Beach Grand Cru and the Global Wine Awards. You can email Eve@EveWine101.com to ask a question about wine or spirits.

Thoughts During a Time of Covid, and What We’ve Been Drinking Through it All

July 10, 2020 by evebushman

We all have found a new normal here in California since our original stay-at-home orders hit us in March and still continue now with the slow re-opening of businesses. There are those that lamented daily on social media and those that joked about it. We all had to find a way to get through this. Personally we had just finished up a wine trip to Paso, and were looking forward to another the same month, then WHAM!

My last trip to Paso was just before the stay-at-home orders.

I was one of those people that focused on the positive on social media, sometimes by sharing silly light-hearted posts. I also decided to work for free. Created and promoted the New-Haul Drive-Through event, suggested that the Vine 2 Wine event I was working on with Circle of Hope change to a To-Go format (where they ended up earning just as much as they had in their last live event), did an Influencer’s Night for one restaurant’s reopening, and spent more time promoting bars, wineries and restaurants on social media more than ever before. Because why not. What did you do and learn from your Covid time out?

Here are a few takeaways of what I learned, and some of the wine and cocktails that have gotten me through it so far:

First off I began to notice that social media had really taken off, there was 30% to 100% more people online daily than ever before. I used this information to begin promoting local businesses by either sharing their posts or by making my own from photos and videos every time I ordered food and drinks to-go.

Along with more attention to social media, and having the time to notice things around me more, I began reaching out to check on friends near and far. Often on Zoom and always with a drink in hand. Friends were more than appreciative.

The “Gin Old Fashioned” was cocktail my nephew Zack told me about. Couple of ounces of gin with a little simple syrup, bitters and an orange peel garnish. He gave me the recipe a couple of years back, but in my effort to find something new to drink at home I tried it again. Very refreshing.

Created a new motto, “If you can afford it support it” that pretty much covers how I feel. It’s been a time to focus on businesses that aren’t doing as well, and if you can help them out why not?

Discovered EmergenCee Hydration packets that I could add to my water and have during my now daily workouts. With spending less time driving to and from the gym I found that I had more time for exercise, and often spent an hour walking my neighborhood after a workout. The energized water may have helped, and at the same time it has helped me feel more covid-protected.

An old time favorite, the Aperol Spritz, came back as March turned into June.
With the heat, and missing a planned trip abroad at the same time, it helped to have the simple-to-make drink at home. It was almost like being in Italy…almost.

Pizza, Amish Bread, Rye and Rolls, oh my! My husband had already been baking bread before this all began, but he upped his game during Covid. The weekly pizza and bread added a nice 5 pounds to my mid-section but it was so worth it! And what goes better with pizza than wine?

Wine on the Porch: this is something we’ve done for years, but once we could get together when friends again, we found a way to add more chairs and space them out. Now pals that aren’t ready to dine out yet have asked to have drinks on our porch with us.

Downloading the TikTok app and enjoying all the booze-related stories I could share on social media. For those of us with a short attention span, or if you don’t have too much time for social media, TikTok is a Godsend.

These wineries were amazing in the Vine 2 Wine, To Go event so support them if you can: Mystic Hills, Entourage by Two Papas, Alonso Family Vineyards, Pagter Brothers, Hoi Polloi, Pulchella, Parhelion Cellars, Byron Blatty, Cavaletti Vineyards, Artisan Uprising, Dusty Nabor and Bolt to Wines.

#CovidCrazy was my hashtag one day as there have been some horrific things happening – won’t go into the specifics here as everyone knows and I prefer not to get political – that I personally think may have been actions partially fueled by the stress of Covid-19.

Wine-themed masks became the rage. A good pal and my sister-in-law made me versions that no one else could duplicate. Thanks again ladies.

We bid on and won a future trip to an all-inclusive – yes including liquor – resort vacation, for up to 8 guests in Barbados. Wouldn’t ever have bid on that if we hadn’t been locked up at home and desperate for a vacation in the future.

I’m going to miss finding a plate of cookies or some other treat on my porch. And I’m sure my neighbors may miss the bottle of wine given in thanks on theirs.

Free local wine delivery, often by the winemaker, was very nice! I was sorry that they had to discount their wines and offer personal delivery at their own cost though.

Zoom offerings became the standard, and some had to step out-of-the-box to be seen as everyone began offering them. Unique ones included Daily Drinking with Wes Hagen, Cheese and Wine pairings with Phifer Pavitt, weekly wine tasting with Byron Blatty and virtual tastings with Paso winemakers.

Things weren’t all perfect, not by a longshot, like everyone else lamenting what they missed so did we: our daughter’s graduation from CSUN and her birthday, missing many friends that have compromised health and couldn’t leave their homes, Santa Barbara Culinary Experience, The Cab Collective, the Tenth Annual Universal Whisky Experience, the Fifth Annual Masters of Taste, Art Beyond the Glass, Wine on the Roof, judging a Chili Cook Off, my birthday and a 12-day cruise that had us starting in Venice (where of course I had booked some wine tastings for a few days before), Greek islands, Croatia (wine tasting again) and Turkey before coming back to Venice.

What did you gain and what did you miss? We pray that you have been well and the same for our loved ones.

Vintage Eve 9/2013: The Old Days and Trader Vic’s Cocktails

June 27, 2017 by evebushman

There has been a heyday of late in reviving cocktails from our parents’ day, some with the newfound skill of bartenders (some now calling themselves mixologists) muddling fruits or concocting their own syrups. The possibilities are now endless. For me, my toe went further into the icy cocktail waters when I found an old book at a rummage sale, Trader Vic’s Book of Food and Drink, with this note from the publisher:

This book was originally published in 1946. Some of the brand names that Trader Vic’s refers to no longer exist. We suggest you substitute your own favorite brands.

Photo Credit – Off the Presses

Undaunted I purchased the book and started making some of the recipes, choosing ones where I had most, if not all, of the ingredients already in my bar. Below are the easiest I made. I hope you can find something memorable here to make for yourself.

Tall Ones

Planter’s Punch – Cuban

3 ounces Cuban rum

1 ounce lime juice

1 tsp. sugar

Orange juice

Shake rum, lime and sugar with cracked ice; and pour over cracked ice in 12-ounce glass and fill rest of glass with orange juice; stir and serve.

Rum Float

1 tsp. sugar

5 sprigs fresh mint

3 ounces light rum (Ton Merito or Brugal)

Half fill a 12-ounce glass with shaved ice; add sugar, mint, and rum; muddle to thoroughly mix mint with rum; add shaved ice and stir up and down to frost glass and thoroughly mix. Decorate with a sprig of mint, a slice of lemon, and serve with straws.

Cocktails and Short Hoists

Plantation

½ ounce orange juice

½ once lemon juice

1 ounce Jamaican rum (Red Heart or Myer’s)

Shake well with ice; strain into chilled cocktail glass.

Rum Martini

Dash of orange bitters

One ounce French vermouth (dry)

1 ½ ounces Puerto Rican rum (Ron Merito, Boca Chica or Brugal)

Stir Ingredients in mixing glass with cracked ice; strain into chilled cocktail glass and serve with stuffed olive (washed to remove salt) or cocktail onion on toothpick. Twist lemon peel over drink but do not drop.

Tahitian Honey Bee

1 tsp. honey

½ ounce lemon juice

1 ½ ounce Puerto Rican rum (Ron Merito, Boca Chica or Brugal)

Mix honey and lemon juice in shaker, add rum, and shake with ice; strain into chilled cocktail glass and serve with twist of lemon peel.

Gimlet

1 ounce Rose’s lime juice

1 scant tsp. sugar

1 ¼ ounce gin

Shake with ice, strain, and pour into chilled Daiquiri glass.

Note on the photo: This is an old West Bend penguin hot and cold serving bowl/ice bucket in an art deco style. (Photo is borrowed.) It belonged to my mother in law. Recently I pulled it out of our cabinet, washed it, and, served to hold ice during a large party. Six hours later the ice was still solid. It made me wonder about the cocktails this was used for, and how many, if any, Trader Vic’s styled drinks my husband’s parents may have enjoyed at home.

Getting Our Cocktail Glass Filled by Brady Weise

May 26, 2017 by evebushman

This week we learn all about veteran “Barman” Brady Weise, followed by a 5-question interview that should interest those that want a rewarding bar career and those of us that just like spending time in a bar.

Brady Weise, Barman

With a flare for the flavorfully dramatic and the keen instincts that gift top‐notch bartenders, Brady Weise has carved the perfect spot for himself among L.A.’s cocktail elite by creating memorable cocktails, many of which find their base in beer.

It’s no surprise, considering Weise started brewing his own beer at 15 and won his first award for it at 16. The journey to becoming a professional bartender started in Chicago, where a marketing company hired Weise to launch Yellowtail Wines in Japan. When that venture was a success, Weise moved on to creating his own alcohol import/export business, which inspired him to step behind the bar and that is when he realized there was much for him to learn.

He moonlighted at a few spots in Chicago and San Francisco, and then moved back to Los Angeles, where he split his time between building cocktail programs in Hollywood and working the bar at the famed Library Bar at The Roosevelt Hotel. After the Roosevelt, Weise moved to Pasadena where he was a lynchpin of the 1886 bar at the Raymond. Staying loyal to his roots and his market, Weise was one of the principal architects of the cocktail program at the Rathskeller. Still creating and always challenging conceptions with his work, Brady has moved into the event area where he spends his hours educating consumers and restaurant staff alike about new products and their space in the marketplace.

And as Weise shares his unique cocktails with his dedicated clientele, his passion for liquid creations continues. Says Weise, “One of my favorite things is stepping behind the bar. It’s always changing, it’s always interesting and there’s never a dull moment. It’s such an interesting place to be!”

Q and A With Brady

Where do you see the future of spirits leading?

The spirits industry is going through an unprecedented shift with massive consolidation of brand portfolios, huge multi-billion dollar mergers, and a marketing storm that we have never seen before. Part of this change is due to a failure of the current distribution model, and part of this is a function of attempting to broaden choice through the opportunities created by that system failure. In California for example, we have three major distributors; one of whom controls close to 80% of all major brands. This has allowed smaller labels to take advantage of holes in the market that large producers can’t fulfill.

A great example of this would be the explosion of whiskey, gin, tequila, and rum brands. While vodka is still the most popular spirit, consumers these days are interested in well-balanced drinks that include ingredients that are unique with a range of flavor profiles. This has given rise to the bartender asking for more ingredients from producers that meet these taste requirements; whether it be bitters, unique syrups, or exotic herbs and spices, the bartender of today is a much different craftsperson from the bartender 20 years ago.

What is your biggest challenge?

I’d say one of the biggest challenges today is keeping up with trends and demand. It used to be even 10 years ago that one new restaurant a month had a cocktail program. Now it seems like there’s one a week!

Bartenders have been really pushing new trends and keeping up with them has been part of the everyday challenge of the business.

It used to be that a well-made Old Fashioned was enough to keep people excited. Now you have to have infusions, house syrups and tinctures, large block ice, etc. to get people to come and see your bar.

I think this is great for the industry as a whole, but keeping up with all the changes can be exhausting sometimes. I find that it’s best to look at what changes are coming down the pipeline and to examine the trends as a whole rather than what’s hot and new this week.

How were you trained?

I was trained by some of the best in the business. Marcos Tello is a great teacher, and gave me a lot of the tools I still use when creating cocktails. Part of the reason his program is so successful is that he has templates and formulas for everything; you don’t need to guess at what you’re doing. This helps you to focus your energies on working within the formula, and not trying to reinvent it. The other training I’ve had comes from some of the best minds in the Los Angeles restaurant scene. Working with talented and determined people is always a joy; especially if it’s with the kitchen AND the bar. I think any bartender that refuses to work with their kitchen in menu creation is missing out on a huge chance to succeed.

Part of my training also comes from the guests themselves; as you become successful their expectations of you changes. This forces you to keep evaluating your decisions when creating a menu. I think that is one of the most important lessons for me in recent memory.

What advice do you have for a budding mixologist?

Read a lot. A LOT. There are so many books out there that have technique and tips from some of the top talent around; they are basically giving you their bar programs for the cost of the book. Don’t watch YouTube unless it’s for fun; most of the information out there is incorrect and won’t explain execution to you like a book will.

Another thing to learn about is the financials of a bar program. This is one of the points I can’t stress enough. If you can’t understand how the money is being spent, then you can’t be an effective asset to the business. Anyone can make an amazing cocktail with a $100 bottle of liquor and expensive produce. The trick is to make it taste expensive even though what’s in it is not.

What events can drinkers find you next?

I’m usually at events all over Los Angeles lately. I work with the MYM agency and they are great! I’m currently not behind any bar at the moment, but I’m always pouring something people enjoy. If you catch me at a bar, it’s usually in Pasadena. I live there and have great relationships with most of the restaurant staff around town. There are some great gems in Pasadena if you know where to look.

Contact Brady: bradyweise@gmail.com

Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust (WSET), a “certification in first globally-recognized course” as an American Wine Specialist ® from the North American Sommelier Association (NASA), Level 1 Sake Award from WSET, was the subject of a 60-minute Wine Immersion video, authored “Wine Etiquette for Everyone” and has served as a judge for the Long Beach Grand Cru. You can email Eve@EveWine101.com to ask a question about wine or spirits. You can also seek her marketing advice via Eve@EveBushmanConsulting.com

Liking all of the “GOOD THINGS TO DRINK WITH MR. LYAN AND FRIENDS”

November 13, 2015 by evebushman

Wow, just wow. If the cocktail recipes alone don’t do it in the book “Good Things to Drink with Mr. Lyan and Friends” any cocktail fan will also appreciate Lyan’s sage advice on cocktails, like wine, bringing people together. He makes you feel that the drinks are right there in front of you with an abundance of mouth-watering crisp colorful photographs and drawings, descriptions that include both his “Method” and “Magic”, equipment and techniques.

As jaded/experienced that I am I did learn:

Smaller and finer are better as glass choices.

You can scissor-snip a plastic ice cube tray’s dividers to make long columns of ice.

The proper way to shake, stir or muddle.

How to (successfully and easily) make different flavors of simple syrup.

Different cocktails for different occasions; the book is divided up with chapters on “Brunch”, “Friday Nights”, “Winter Feasting” and “The Perfect G & T.” (Note for newbies: a G & T is a gin and tonic, Lyan serves up a few different options to the traditional recipe.)

The chapter on Infusions really appealed to me as I also love putting things in a crock pot to enjoy later. There are 4 recipes, at least, in that section that I want to try: Grapefruit and Rosemary Gin with Ginger Ale, Peach and Sage Bourbon, Elderflower and Chocolate Scotch with Soda, Rhubarb, Pear and Cardamom Vodka with Fresh Lemonade.

A chapter on Juleps? Yes, much to my husband’s thrill, there is.

There are plenty of cocktails in the “Alfresco Days” chapter that also appealed. Lyan writes, “Summer days in the sun are near heaven. To make them better, a balance of bittersweet drinks (great before food) following up with spirited and zesty numbers is ideal…”

For my wine 101ers…yes, there is a recipe to make your own Chocolate Wine!

Lyan says that the warm drinks in the “Fireside Serves” chapter “provide a similar comforting warmth” to days gone by spent by a “crackling fire.” I agree.

As I read through the book the recipes didn’t seem as hard to understand as I did when I started the book. Clearly, I was picking up knowledge and, a little more gumption to try new things.

And if I forget which chapter a fave recipe is in there is, thankfully, an index.

From the Press Release

Words and illustrations by Ryan Chetiyawardana, aka Mr. Lyan, with photographs by Kim Lightbody.

(October 2015) — Cocktails aren’t just for fancy nights out and snobby home mixologists. In Good Things to Drink with Mr. Lyan and Friends, Mr. Lyan (the man behind the award-winning White Lyan and Dandelyan bars in London) shows you how 60 innovative and exciting cocktails can be part of your everyday life. Easy to make and beautifully photographed, the cocktails cover every mood and occasion, from sunny day drinks and winter warmers to Friday night cocktails and morning revivers. Mr. Lyan perfects classics such as the Old Fashioned and the Manhattan, and experiments with new intriguing combinations and ingredients. *Gift Guide Consideration for on-trend foodies, lovers of a great drink! **Ryan was recently featured in W Magazine.

Eve Bushman has been reading, writing, taking coursework and tasting wine for over 20 years. She has obtained a Level Two Intermediate Certification from the Wine and Spirits Education Trust, has been the subject of a 60-minute Wine Immersion video, authored “Wine Etiquette for Everyone” and recently served as a judge for the Long Beach Grand Cru. You can email Eve@EveWine101.com to ask a question about wine or spirits that may be answered in a future column. You can also seek her marketing advice via Eve@EveBushmanConsulting.com