Cheers

Cheers Mar/Apr 2017

Cheers is dedicated to delivering hospitality professionals the information, insights and data necessary to drive their beverage business by covering trends and innovations in operations, merchandising, service and training.

Issue link: http://read.uberflip.com/i/808089

Contents of this Issue

Navigation

Page 23 of 59

www.cheersonline.com 24 • March/April 2017 The Firebar's backbar has a tiered waterfall display of bottles that's backlit to create a backdrop for the bartenders in action. "WE DON'T MANDATE CRAFT BEER STYLES, BUT FOCUS ON SEASONALITY." — Gerald Pulsinelli, vice president of wine and spirits "WE'RE FOCUSED ON PROVIDING A FIRST-CLASS EXPERIENCE WITH OUR FIREBAR." — Stephen Loftis, vice president of marketing for Firebirds Firebirds typically offers 70 wines by the bottle and 25 by the glass. back to some of our earlier restaurants and revamped them," adding the waterfall bottle display and retrofi tting the space, Loftis says. The Firebar's Bar Bites menu includes items such as Shrimp Tacos, Beef Sliders, Crispy Hand Spun Chicken Tenders and Jalapeño Deviled Eggs. Behind the bar, Firebirds offers a wide selection of spirits and uses the freshest ingredients—homemade sweet-and-sour, fresh basil and mint, mangos, strawberries and other fruits to mix up its craft cocktails, Pulsinelli says. "Our Double Black Diamond Martini has been our signature cocktail since our inception," he notes. The cocktail involves steeping fresh pineapple with Svedka Citron vodka for 21 days. The fi nished product is kept in a fi ve-gallon, hexagonal jar at the end of the bar. The Manhattan My Way cocktail, made with Woodford Reserve bourbon garnished with the brandy cherries, was popular on the recent Winter Seasonal Cocktails list, Pulsinelli says. So was the Raspberry Peach Sidecar, with Remy Martin VSOP Cognac and Grand Marnier Signature Collection Raspberry Peach topped with fresh-squeezed lemon juice. Most cocktails are priced at $11. Firebirds introduced its spring/summer cocktail list in mid March. The drinks include a Blackberry Twin Tequila Margarita, made with Hornitos Black Barrel tequila, Milagro silver tequila and house-made blackberry sour; Jack's Honey Peach Tea, with Jack Daniels Honey Tennessee whiskey, peach syrup, house sour mix and Sprite; and the Basil Cucumber Gimlet, with a choice of Hendrick's gin or Effen cucumber vodka shaken with basil, fresh cucumber and squeezed lime. WINE DOWN Firebirds typically offers 70 wines by the bottle and 25 by the glass, Pulsinelli says. Prices by the glass prices range from $7 to $15, he notes, adding that Firebirds offers both a 5 oz. and 8 oz. wine pour. Its "Wine Down Mondays" promotion lets guests enjoy half- priced glasses of wine and select bottles every Monday. Firebirds offers two private-label wines: a chardonnay (priced at $8 a glass, $36 a bottle) and a red blend ($9 a glass; $39 a bottle) provided by Pat Roney of Girard Winery in Napa Valley. These are the most popular wines, Pulsinelli says, along with red blends | | | | | | PROFILE | | | | | |

Articles in this issue

Links on this page

Archives of this issue

view archives of Cheers - Cheers Mar/Apr 2017