Booze News: Bartenders Use Chocolate in Cocktails; Bloody Mary Gets a Day


Bartenders around the country are beginning to work with chocolate-infused spirits, spiced-chocolate bitters, and house-made cocoa liqueurs, bringing chocolaty cocktails back from the brink of the chocolate martini.
[SF Gate]

Restaurant chains such as Chili’s and Morton’s Steakhouse are offering cheap cocktails and extending happy hours in order tempt patrons into ordering food, but the strategy has a serious flaw: 10-15 percent of sales come from alcoholic drinks.
[Wall Street Journal]

Bartender Fernand Petiot made the first Bloody Mary at King Cole Bar in the St. Regis Hotel 75 years ago. October 5 has been named Bloody Mary Day in New York in honor of the spicy vodka-and-tomato-juice drink.
[Toronto Star]

Palmer Vineyards, one of the oldest wineries on the North Fork of Long Island, is looking to sell the two properties on which it grows grapes for its Pinot Blanc, Chardonnay, Merlot, and other wines for a total of $10.8 million.
[NY Post]

A new study shows that champagne bubbles concentrate surfactants in the air above the glass, which contribute to its taste. With some 100 million bubbles per bottle at one-fiftieth of an inch diameter per bubble, about 100 square yards of surface area harbor surfactants.
[NY Times]