March Puts Cocktail Programs in Focus

The March editions of the Connecticut and Rhode Island Beverage Journals arrived along with COVID-19’s declining cases, also coinciding with spring’s onset; good news for on-premise as February ended. A moment of reprieve was felt, a lightening of pressure points. The invasion into Ukraine by Russia has now beset the world with a new crisis of horrific proportions. I’ll just express my humble opinion that we are all stuck on this big boat called Earth together: maybe one day, collective humanity will stop cannibalizing each other in deeds (and words) and turn all that dark, wasted energy into something useful for the greater good. Setting aside the fact that there is no good segue out of that sentiment into a next, it simply seemed flippant to do my regular “new issue out” post ? a place where a little corner of the local beverage world sails along and we cheer each other on ? without first acknowledging world events that dominate feeds across all platforms. Now, let’s dive into the new month’s content focal points. The national cover story showcases cocktails; more specifically, how bars (and bartenders) can cultivate greater guest experiences without sacrificing a sustainable, profitable bar program. The guest experience, the buyer experience and the brand experience are always themes that runs through the local content we create, in context to the service we provide for buyers and sellers. This month’s examples are found in the Connecticut and Rhode Island news, with brand launches and event recaps, and a favorite local feature, cocktail recipes. Guest columns which this month talk change, education, service and market niche. Read story by story or enjoy the pretty print layout for the bigger picture. Stay in touch with us; let us know what’s new in your portfolios, stores or bars, and what you’d like to see. Spring is a fine time to dig up fresh ideas, grow connections and work together.