The Gin and Tonic is a cocktail we often associate with the U.K. or here at home in the United States. But if we're looking at how this barroom staple has changed over the years, and we're being objective when we do it, there's no denying the Spanish have mastered the Gin and Tonic. Why? To begin, we have to look at the origins of the drink, and that starts with the British.

On Tuesday, April 24th, Tobin Ellis participated in a Restaurant Development + Design webinar on Bar Evolution. Moderated by Joe Carbonara and attended by fellow panelist, Peter Vestinos, the event recapped important bar and beverage trends such as creating immersive experiences for guests, the balancing act of curating the right bar equipment packages, developing new bar and beverage concepts, and understanding what you want and what it takes to grow.

Whether you want to call it a sodium chloride infused libation, or a simple salted cocktail, the case for adding salt to your drinks is a pretty solid one. And we're not just talking about margaritas, either. Why would you add salt to a cocktail? Our palates can detect five flavors: sour, bitter, sweet, umami (glutamates), and...you guessed it, salt. Adding salt to a drink allows other flavors to more fully develop on the palate. And because we're talking about a very small dose of salt, salted cocktails won't actually have a salty flavor.

You can't judge a wine list by its cover just like you can't judge a wine refrigerator on just the glass. While making a design aesthetically pleasing is certainly important, it's not the only component of a high quality commercial wine refrigerator. Let's take a quick look at some others.

For many of us, it feels like the spring weather takes longer to arrive every year. When it does finally arrive, springtime brings with it trees blossoming, birds chirping, and crisp, refreshing beers to pour. Of the four seasons, spring is often overlooked when it comes to associating beer styles, and it can be attributed to a lack of specific seasonal flavors tied to spring.

Despite the adversity the lodging industry faces with home sharing services like Airbnb and VRBO, there's also an enormous opportunity for properties to attract and cash in with food and beverage. In a recent edition of Foodservice Equipment & Supplies, our own VP of commercial sales, Jim Koelbl, sat down to discuss the current beverage trends in the hospitality industry, and the conversation was enlightening.

As we approach the country's unofficial national holiday, all the hype leading up to Super Bowl LII will certainly be around the game, the festivities, and the commercials. Inside U.S. Bank Stadium in Minneapolis, Minnesota, for those lucky enough to be in attendance, there will likely be another focus, though - enjoying the amazing experience of seeing the Super Bowl in person. And the facility is nothing short of, well, super.

Lucky weekend beachgoers on Waiheke Island, New Zealand have more to look forward to than just the sun and surf. Thanks to Outspoken Coffee, fresh cold brew and nitro cold brew is delivered to sun bathers, swimmers and surfers fresh from the tap on a tricycle powered coffee cart. Let's take a look at how Outspoken Coffee got its start.