Cheers to the 2017 Nightclub & Bar Show!

Drinks & Dishes 03/30/17

Thank you to everyone who attended the 2017 Nightclub & Bar Conference and Trade Show in Las Vegas! Celebrate with one of these incredible sparkling wine cocktails!


Blood Orange Champagne Mule

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  • juice of 1/2 a medium blood orange
  • juice of 1/2 a lime
  • 1 ounce vodka
  • 8 leaves mint
  • 2 ounces chilled ginger beer
  • chilled champagne for topping


In a glass, combine the blood orange juice, lime juice and vodka. Add the ginger beer and top with the champagne. Garnish with blood orange slices and fresh mint. Drink!



While at Home, Keep Positive and Creative! Accompany Rums of Puerto Rico Ambassador to Learn How to Make Three Easy Rum Cocktails!

What happens when you mix the extraordinary mind of a creative mixologist with the best rums of the World? You will have the best cocktails! Learn some cocktail recipes from our favorite mixologist!

Sparkling Pomegranate Punch

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  • 2 cups pomegranate juice
  • 1 1/2 cup orange juice
  • 2 ounce bottles apple cider 12, use non-alcoholic if desired
  • juice from 1 lemon
  • 1 bottle champagne or sparkling wine OR sparkling water/club soda 750ml, for a non-alcoholic version
  • couple dashes of orange bitters
  • arils from 1 pomegranate

Candied Rosemary

  • 12 rosemary sprigs
  • 1 cup granulated sugar


  1. In a large punch bowl, combine the pomegranate juice, orange juice, apple cider and lemon juice. Stir to combine. Place in the fridge to chill until ready to serve.

  2. When ready to serve, slowly pour in the champagne (or whatever you choose to use) and a couple dashes of orange bitters. Gently mix to combine and then add the pomegranate arils. Ladle into glasses. Top each glass with a sprig of candied rosemary (recipe below). Alternately, you can ladle the punch into glasses before adding the champagne and then top each glass with champagne and pomegranate arils.

Candied Rosemary

  1. Line a baking sheet with parchment paper.

  2. Gently run the rosemary under a little water to dampen it and place on the prepared baking sheet. Sprinkle the rosemary with sugar on all sides, making sure the rosemary is throughly coated in sugar all around. Allow to dry on the baking sheet for 1 hour. The rosemary can be made 1 day in advance and stored at room temperature.



Strawberry Lime Champagne 

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  • 1 and ½ cups strawberries
  • 1 lime
  • 1 bottle champagne


  1. Chill flutes in the freezer for about 15 minutes.
  2. Puree strawberries in a food processor.
  3. Squeeze one lime into the processor and mix.
  4. If you want to serve it cold, chill it in the freezer for 15 minutes or at least for 1 hour in the refreigerator.
  5. Fill ¼ of flutes with strawberry and lime mixture. Pour a little champagne over it. Give it a stir with a spoon and carefully fill the rest of the glasses with champagne.
  6. Garnish with fresh strawberries and serve.


Pear & Ginger-Sage Champagne 

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Serves 4


  • 1 cup honey
  • 3 cups water
  • 2 whole pears, peeled, cored and diced
  • 1 large chunk of ginger, peeled and diced
  • 20 fresh sage leaves + additional for garnish
  • 1 bottle of your favorite champagne or sparkling wine


  1. In a saucepan combine the honey and water over medium heat and bring to a light boil. Turn the heat down to low and simmer, stirring occasionally, until the honey has dissolved completely. Add the pears, ginger and sage leaves. Simmer until the mixture has reduced by 1/3. About 15-20 minutes, stirring occasionally. Remove from heat and let the mixture steep for an additional 10 minutes.
  2. Strain the syrup into a large mason jar. Discard the ginger and sage leaves.
  3. To assemble the drinks place a few pieces of the cooked pear into each glass followed by 1-2 Tablespoons of the simple syrup. Add the champagne and enjoy.

*This makes more simple syrup than you'll need for 4 cocktails. Save extra simple syrup in the fridge and enjoy over ice cream or even in smoothies. *Use this recipe as a guide and adjust measurements and ingredients as necessary.

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