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Looking for a good time and delicious food and cocktails? Iguana Wana is the place to be🍹🌮 💡 Are you ready to elevate your brand and grow your business? Click the link in our bio to get started today #wigzmarketing #socialmediamarketing #digitalmarketing

Don't let your bar tab sink your vacation! Ordering wine, beer, and cocktails by the glass on a cruise can quickly add up. However, a flat-fee drink package can save money for those who enjoy several drinks a day. Most cruise lines offer multiple options in these packages for both alcoholic and non-alcoholic drinks. What do these drink packages include, how do they work, and what are their costs? Here's what you need to know: https://lnkd.in/dshYk2mk #cruises #cruisecontent #cruiseblogger #cruiseaddict #IndianCruiseConnoissuers

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As we are all about to take off for the long weekend, consider celebrating all things local. Here are some ideas: 1. Go to a local farmers market to get your food. Local produce and meats are so much better than what you get at the store 2. Go to a local winery to grab the best bottle(s) of VQA wine to pair with the food you just purchased. Did you know that the food we grow locally tends to pair well with the local wine that is grown and made near by? www.winecountryontario.ca #100milediet 3. Seek out local arts and culture. In Niagara we have so many options, like the Shaw Festival 4. Go to a local restaurant or coffee shop. These small businesses are using the local ingredients mentioned above and carrying local wines and craft beers etc. One of my fav's is the Garrison House in Niagara on the Lake.... but trust me there are thousands of options. 5. Look for a local festival or event. This weekend is Canal days in Port Colborne. Rotary Rib Fest in St. Catharines is also a lot of fun if you need your fill of smoked meat. Live music is usually at all of these events. 6. Most of all Support Local. We are a world class region/country with so many local offerings. Lastly, do all of this responsibly. Be safe and have a great weekend!

The holidays, as you are likely aware, can be costly. One place you can save, while in no way skimping on quality, is your choice of whisk(e)y for a holiday party. But a great, crowd-pleasing Scotch under $50? It can be done. I’m bringing Tullibardine 12 Year Old to Thanksgiving dinner for our jam-packed gathering. If your guests are unfamiliar with Tullibardine, wow them with this: The distillery’s history dates back to 1488 when King James IV stopped by on his return from his coronation in 1488 to buy beer. Yes, a beer. That’s the first public purchase of beer ever recorded in Scotland, and hence the “1488” on the bottle. Fast forward to 1947 and that brewery was turned into a distillery, and today you have this affordably delicious single malt, matured in first-fill, ex-bourbon barrels. Tullibardine is one of a small number of distillers in Scotland where all processing involved in the production of their single malt whisky takes place on-site, bar malting, to ensure each whisky created meets certain quality standards. Featuring a golden hue, you’ll find plenty of malt, vanilla and chocolate on the nose. Those notes continue on the palate, where a wonderful fruitiness (think baked apples), caramel, honey, some modest wood spice and sweeter marmalade notes take hold. Bonus: This one’s a U.S. exclusive. So what are you bringing to Thanksgiving dinner or an upcoming holiday gathering? “The best whiskeys are ones we drink with friends.” — Stephen Carter King Source: Inside Hook #ConsumerBehavior #EmergingTrends #Whisky #Scotch #Beer #CraftBeer ✦✦✦ Stephen Carter King Chief of Growth and Marketing and Strategy • Beer Market Analyst • Beerconomy & Co. CEO • Thought Catalyst • Sherpa • Advisor • Speaker • sharing beer market trends, insights, forecasts, and news via The Beerconomist

Sharing our Preliminary Classic Cocktail Saturday for those who don’t follow us on Instagram: The Greyhound 🐾🍸 Welcome to Classic Cocktail Saturday, where we break down classic drinks for cocktail newbies, history nerds, and anyone who just loves a good excuse to shake something up! Today’s drink: The Greyhound. A cocktail so smooth and reliable, it was practically built for long journeys—literally. Back in the 1940s, this drink was first served at Greyhound bus terminal restaurants. Picture it: weary travelers, long cross-country trips, and bartenders who knew that a simple mix of vodka (or gin) and grapefruit juice could fix just about anything. Because let’s be real—if you were about to spend 18 hours on a bus, you’d want one too. How to Make It Like a Pro: 2 oz vodka or gin 4 oz fresh-squeezed grapefruit juice (because we have standards!) Ice ✨Feeling fancy? Salt the rim and boom—you’ve got yourself a Salty Dog Shake it, stir it, or just throw it together—no judgment here. Just don’t skimp on the fresh juice. That canned stuff? Not in this house. So, who’s making one this weekend? Tag a friend who needs a cocktail upgrade and follow us for more classic drinks every Saturday! What should we mix up next? Drop your requests below ⬇️ #ClassicCocktailSaturday #GreyhoundVibes #freshisbest #chakalmixology

Beer and wine: the unsung heroes of busy service! 🍷🍺 When cocktails slow you down, these classic options keep the revenue flowing. Here’s the secret to working smarter, not harder—especially during peak times: pre-batch your cocktails! 🕒 While pouring beer or wine is quick, cocktails can take time with all that shaking. But with some planning and preparation, you can skip the bottleneck and keep the service fast, efficient, and profitable. How do you keep things running smoothly during rush hour? Share your tips in the comments! #WorkSmarterNotHarder #BarEfficiency #HospitalityTips

What’s the "Scandal" Behind a Whisky Tasting Event? 🥃🔥 Here’s the truth: running a whisky tasting isn’t just about showing up with a few bottles and pouring drinks. It’s a carefully orchestrated operation – one that’s riddled with its fair share of “crimes” (albeit victimless ones). 🔍 Crime #1: Every bottle I bring has already been opened. Why? Because whisky, like fine wine, often needs to breathe. Ideally, I uncork bottles a month before the event to allow the flavors to open up fully. 🔍 Crime #2: I taste from every bottle. Just a wee dram, of course! It’s not indulgence (I promise). This ensures the whisky is at its best and not a ‘dud.’ Plus, the first pour—known as the neck pour—doesn’t always showcase the whisky’s full character. 🔍 Crime #3: “Please, don’t touch the whisky!” When the host sees the setup, they suddenly become like kids at a birthday party, eager to sneak a sip or rearrange the display. I must politely remind them: hands off until the show begins! 🔍 Crime #4: Guarding the snacks. Every tasting needs snacks to refresh the palate and keep the room engaged. But these goodies often tempt the host, staff, and early birds. My job? Make sure they last until everyone gets their share. 💡 Want to experience the drama firsthand? Our upcoming whisky tasting in Caesarea on the 5th has already sold out (hint: check the picture for a clue about the lineup). But don’t worry – there’s still room at our single malt tasting in Mevasseret on December 12th. And more events are in the pipeline. DM me to grab your spot or learn about future tastings before Chanukah. Slàinte! 🥃 #WhiskyTasting #WhiskyLovers #WhiskyEvent #WhiskyInIsrael #WhiskyCulture #WhiskyExperience

Something magical happened a few days before IMEX, the official IMEX handle used a # I and others have been using as an underground movement for the last few years since the conference came back in person #drIMEX! Fun Fact: I drink. It’s occasional but I’m not against it. Like a wine pairing dinner, I’m IN! At events and conferences I tend to steer clear of it. Alcohol really impedes good restful sleep due to how it inhibits melatonin production and given how demanding industry events are, I find I’m sharper if I don’t drink and I can usually get in a workout. I talk a LOT about NA, Non Alcoholic, non-alc, mocktails, soft cocktails, on the wagon and most recently the Zero Proof Botanical Beverage. With so many potential offerings this year, I did a lil review of all the ones leads I chased down at #IMEX24 but it turned out there was only one. Turned out there was a 6th lead I discovered that was non alcoholic and SUPER fun, but WOW it was a lot of sugar and juice. I saw a 7th that no one mentioned but saw some pictures on social, but can’t confirm what it was. So my declaration of the “Winner” of best Inclusive Beverage “Zero Proof Botanical Beverage” goes to Caesars Entertainment Meetings and Events for their “Double B.S.” and here’s the recipe: DOUBLE B.S. BOURBON BERRY SMASH 3/4 oz. of Simple Syrup 2 oz. Zero-proof Bourbon Fresh Raspberries, Lemon, Mint 1 oz. Ginger Beer Ashwagandha (optional) Muddle fresh raspberries, lemon, and mint with simple syrup. Add Zero-proof Bourbon, Ashwagandha (optional), ice and then shake. Add Ginger Beer and pour over ice. Garnish with dried lemon/mint. Now; here’s what might be one of the most important parts…how you serve it Serve “up” in a martini glass. This is a core principle to helping people feel included. Put this in the SAME stemware as you would a version with bourbon. Here’s the takeaway: Give people who drink or don’t, the same experience.

How it should be... https://lnkd.in/gg3E7Qyc You probably know them; those people who boast in a hospitality venue with their so-called wine knowledge. To save you from the mistakes that many of them make, here are six golden rules that you should not do if you are in a bar/restaurant and intend to drink wine: 1. What we hear quite often, especially by the “posh” Spanish speaking population, is the word “caldo” (stock, soup). “Let's wash down the food with a few caldos” (Vamos a regar la comida con unos caldos) you hear. Yes, yes, it may sound fancy, but using this word as a synonym for wine really hurts the ears. Bodegas, oenologists and distributors hate this. Why? Well, because this name detracts greatly from the wine product. I don't want to detract from the quality of soup, but this comparison is really flawed. We owe the origin of this strange use of words to wine journalists who, if they want to avoid using the word “wine” too often in a text, look for synonyms, no matter what. “Caldo” is not one of them, so don't do it. 2. “Waiter, can you please take the white wine from the table, I have ordered meat.” Dear people, the time when we only drank white wine with fish and red wine with meat is really over. Just drink whatever you feel like. Your own taste determines what you like. So don't let anything be forced on you by a table companion who supposedly knows how things should be done. Moreover, today there are white wines that have been matured in oak and are delicious with a thick steak. There are also beautiful, soft, young red wines that go great with a piece of fish. For the doubters among you; just give it a try! Of course it’s important to pair the right wine with the right food. Because if both suit each other and are in balance, the wine will taste better and so does the food. Double win situation. 3. “Can you bring me another bottle?, this one has depot” (dregs). Yes, so what?, deposit in a wine bottle can be because the bottle has been lying down for years and the natural solids of the wine have settled down (think of a glass of orange juice that has stood for a few hours), but it can also be the case that the maker wanted to make a “lively” wine that is not or hardly filtered. If this sediment bothers you, ask them to decant the wine for you, but don't ask for another bottle. 4. “I would like the wine served at room temperature, waiter.” If, in the case of red wine, you have in mind a temperature of around 16ºC/61ºF, then there is no problem. But the chance that the temperature in the restaurant is actually 16ºC/61ºF is quite small (especially in the summer). “Room temperature” dates back to the time THIS ARTICLE IS TOO LONG FOR THIS POST, TO READ THE WHOLE ARTICLE CLICK HERE: https://lnkd.in/gg3E7Qyc OR HERE https://lnkd.in/g7Uspkd8