---
title: Beverage (10)
description: Discover blog posts about beverage service in the foodservice and  industries from Hamilton Beach Commercial (10)
---

 

    [![hbc\_logo](https://blog.hamiltonbeachcommercial.com/hs-fs/file-805314016-png/Landing_Page_Images/hbc_logo.png)](https://hamiltonbeachcommercial.com/)

 Hamilton Beach Commercial Blog

[Beverage](https://blog.hamiltonbeachcommercial.com/beverage) [Food](https://blog.hamiltonbeachcommercial.com/food) [Hospitality](https://blog.hamiltonbeachcommercial.com/hospitality) [Recipes](https://blog.hamiltonbeachcommercial.com/recipes)

# Beverage

## [A blender's bottom line: what cost of ownership really means](https://blog.hamiltonbeachcommercial.com/beverage/a-blenders-bottom-line-what-cost-of-ownership-really-means)

[![](https://blog.hamiltonbeachcommercial.com/hs-fs/hub/358358/file-805130393.jpg)](https://blog.hamiltonbeachcommercial.com/beverage/a-blenders-bottom-line-what-cost-of-ownership-really-means)

When outfitting a new location or upgrading old equipment, a restaurant owner has to choose between saving on the cheap option or investing in tools that will last longer. But which is better for the bottom line?

[Read More](https://blog.hamiltonbeachcommercial.com/beverage/a-blenders-bottom-line-what-cost-of-ownership-really-means)

 Topics: [Restaurant management](https://blog.hamiltonbeachcommercial.com/beverage/topic/restaurant-management), [Blending solutions](https://blog.hamiltonbeachcommercial.com/beverage/topic/blending-solutions), [Cost of ownership](https://blog.hamiltonbeachcommercial.com/beverage/topic/cost-of-ownership), [Durability](https://blog.hamiltonbeachcommercial.com/beverage/topic/durability), [Feature](https://blog.hamiltonbeachcommercial.com/beverage/topic/feature), [High Performance Blenders](https://blog.hamiltonbeachcommercial.com/beverage/topic/high-performance-blenders), [Beverage](https://blog.hamiltonbeachcommercial.com/beverage/topic/beverage), [Profitability](https://blog.hamiltonbeachcommercial.com/beverage/topic/profitability)

## [Drinks from the other America](https://blog.hamiltonbeachcommercial.com/beverage/drinks-from-the-other-america)

[![](https://blog.hamiltonbeachcommercial.com/hs-fs/hub/358358/file-1312201082.jpg)](https://blog.hamiltonbeachcommercial.com/beverage/drinks-from-the-other-america)

 

Latin America has enjoyed tremendous [economic growth](http://www.miamiherald.com/2013/04/24/3362939/andres-oppenheimer-latin-americas.html) over the past several years, led by Paraguay, Panama and Peru, which grew at rates of 11, 9 and 6 percent respectively in 2013. Argentina, Chile, Columbia, Bolivia, Brazil and Mexico have also seen their economies expand and their restaurants and bars fill up with newly affluent customers.

Ask a bar full of “norteamericanos” to name a Latin American cocktail and surely the Margarita will top the list, along with the requisite debates: frozen or on the rocks, salt or no. But go a little deeper—a little father south—and you’ll find some unique cocktails sure to win over customers. And for guests in search of gluten-free indulgences, these drinks are a boon—all are made with brandies or grain-free liqueurs. 

[Read More](https://blog.hamiltonbeachcommercial.com/beverage/drinks-from-the-other-america)

 Topics: [Latin America](https://blog.hamiltonbeachcommercial.com/beverage/topic/latin-america), [Peru](https://blog.hamiltonbeachcommercial.com/beverage/topic/peru), [Cocktails](https://blog.hamiltonbeachcommercial.com/beverage/topic/cocktails), [Pisco sour](https://blog.hamiltonbeachcommercial.com/beverage/topic/pisco-sour), [Brazil](https://blog.hamiltonbeachcommercial.com/beverage/topic/brazil), [Feature](https://blog.hamiltonbeachcommercial.com/beverage/topic/feature), [Mojito](https://blog.hamiltonbeachcommercial.com/beverage/topic/mojito), [Bolivia](https://blog.hamiltonbeachcommercial.com/beverage/topic/bolivia), [Beverage](https://blog.hamiltonbeachcommercial.com/beverage/topic/beverage), [Chile](https://blog.hamiltonbeachcommercial.com/beverage/topic/chile)

## [The surprising history of the milkshake](https://blog.hamiltonbeachcommercial.com/beverage/when-did-milk-first-shake)

[![](https://blog.hamiltonbeachcommercial.com/hs-fs/hub/358358/file-1331821216.jpg)](https://blog.hamiltonbeachcommercial.com/beverage/when-did-milk-first-shake)

The term "milkshake" first appeared in print in 1885 and at that point it referred to an [adult drink](http://multiculturalcookingnetwork.wordpress.com/2009/10/10/history-of-the-milkshake/) containing eggs and whiskey. But by the early 1900s, a milkshake had come to mean a drink made with ice cream and chocolate, strawberry, or vanilla syrup. 

[Read More](https://blog.hamiltonbeachcommercial.com/beverage/when-did-milk-first-shake)

 Topics: [Shakes](https://blog.hamiltonbeachcommercial.com/beverage/topic/shakes), [Drink trivia](https://blog.hamiltonbeachcommercial.com/beverage/topic/drink-trivia), [Featured](https://blog.hamiltonbeachcommercial.com/beverage/topic/featured), [Milkshakes](https://blog.hamiltonbeachcommercial.com/beverage/topic/milkshakes), [History](https://blog.hamiltonbeachcommercial.com/beverage/topic/history), [Facts](https://blog.hamiltonbeachcommercial.com/beverage/topic/facts)

## [Doctoring beer: four creative ways to offer customers a cold one](https://blog.hamiltonbeachcommercial.com/beverage/doctoring-beer-four-creative-ways-to-offer-customers-a-cold-one)

[![](https://blog.hamiltonbeachcommercial.com/hs-fs/hub/358358/file-1597553395.jpg)](https://blog.hamiltonbeachcommercial.com/beverage/doctoring-beer-four-creative-ways-to-offer-customers-a-cold-one)

Even when summer temperatures reach the triple digits, most beer enthusiasts think of ice as something you put beer *on,* not something you put *in* beer.

Ice—or anything else one might add to beer—dilutes the flavor, traditionalists say. And taste is increasingly important to American beer drinkers, as the [growing popularity of craft beers](http://www.brewersassociation.org/statistics/national-beer-sales-production-data/) would seem to indicate.

But adding other flavors to beer actually has a long tradition going back to those beer-loving Germanic cultures. The “radfahrer,” or “radler” as it’s commonly translated, which means “cyclist” in German, is a mixture of beer and lemonade or beer and lemon soda.

The legend is that an Austrian innkeeper had a large group of cyclists arrive and had to stretch his limited beer supply by cutting it with lemon soda. The mixture became popular in warm weather, especially among young and active imbibers, and is now sold all over the world in some form or another.

[Read More](https://blog.hamiltonbeachcommercial.com/beverage/doctoring-beer-four-creative-ways-to-offer-customers-a-cold-one)

 Topics: [Featured](https://blog.hamiltonbeachcommercial.com/beverage/topic/featured), [Feature](https://blog.hamiltonbeachcommercial.com/beverage/topic/feature), [Beverage](https://blog.hamiltonbeachcommercial.com/beverage/topic/beverage), [Liquid nitrogen](https://blog.hamiltonbeachcommercial.com/beverage/topic/liquid-nitrogen), [Beer cocktails](https://blog.hamiltonbeachcommercial.com/beverage/topic/beer-cocktails), [Frozen beer foam](https://blog.hamiltonbeachcommercial.com/beverage/topic/frozen-beer-foam), [Beer](https://blog.hamiltonbeachcommercial.com/beverage/topic/beer), [Beer milkshakes](https://blog.hamiltonbeachcommercial.com/beverage/topic/beer-milkshakes), [Beer trends](https://blog.hamiltonbeachcommercial.com/beverage/topic/beer-trends), [Radler](https://blog.hamiltonbeachcommercial.com/beverage/topic/radler)

## [How an Austrian restaurant became known for margaritas](https://blog.hamiltonbeachcommercial.com/beverage/how-an-austrian-restaurant-became-known-for-margaritas)

[![](https://blog.hamiltonbeachcommercial.com/hs-fs/hub/358358/file-1783323440.jpg)](https://blog.hamiltonbeachcommercial.com/beverage/how-an-austrian-restaurant-became-known-for-margaritas)

The culinary and cultural distance between Austria and Mexico is at least as great as the geographic gap, so how did an Austrian restaurant in Missouri earn a reputation for great margaritas?

The secret is fresh-squeezed lime juice, according to Scott Beskow, who manages the [Wunderbar](http://grunauerkc.com/wunderbar/) at [Grünauer](http://grunauerkc.com) in Kansas City, Missouri. “We’re an Austrian restaurant known for our margaritas, which is weird. But it’s all because we juice them to order.”

The Wunderbar, located inside Grünauer but branded and licensed separately, is known for its fresh handcrafted cocktails. Beskow, who worked for over a decade as a corporate trainer at [McCormick and Schmick's](http://www.mccormickandschmicks.com/afreshapproach/approach-bar.aspx), a chain recognized for its innovative approach to mixology, has a thing for freshly juiced cocktails. He notes, “we sell a lot of beer and Riesling, but those don’t bring people back.” He observes that the bar gets more repeat business from the margaritas, greyhounds, and signature drinks like the “Flüssiger Strudel,” (shown below) made from fresh lemon juice, rum, egg whites and leftover strudel syrup.

[Read More](https://blog.hamiltonbeachcommercial.com/beverage/how-an-austrian-restaurant-became-known-for-margaritas)

 Topics: [Feature](https://blog.hamiltonbeachcommercial.com/beverage/topic/feature), [Food](https://blog.hamiltonbeachcommercial.com/beverage/topic/food), [Margarita](https://blog.hamiltonbeachcommercial.com/beverage/topic/margarita), [amaretto](https://blog.hamiltonbeachcommercial.com/beverage/topic/amaretto), [Kansas City](https://blog.hamiltonbeachcommercial.com/beverage/topic/kansas-city), [Austrian](https://blog.hamiltonbeachcommercial.com/beverage/topic/austrian), [Lime juice](https://blog.hamiltonbeachcommercial.com/beverage/topic/lime-juice), [Manual Juice Extractor](https://blog.hamiltonbeachcommercial.com/beverage/topic/manual-juice-extractor)

## [How to make a better blender? Test it. Repeatedly.](https://blog.hamiltonbeachcommercial.com/beverage/how-to-make-a-better-blender-test-it-repeatedly)

[![](https://blog.hamiltonbeachcommercial.com/hs-fs/hub/358358/file-1335939940.jpg)](https://blog.hamiltonbeachcommercial.com/beverage/how-to-make-a-better-blender-test-it-repeatedly)

The Test Lab at Hamilton Beach, led by mechanical engineer Arthur Hudgins, Manager Engineering Test Lab and Model Shop, is a kind of punishment chamber for food service equipment and hospitality appliances. It’s a noisy place consisting of several rooms—some piping hot, some ice cold, some dry and others tropically humid—where appliances made by Hamilton Beach and its competitors are tested for performance, safety and durability.

[Read More](https://blog.hamiltonbeachcommercial.com/beverage/how-to-make-a-better-blender-test-it-repeatedly)

 Topics: [Featured](https://blog.hamiltonbeachcommercial.com/beverage/topic/featured), [Performance blenders](https://blog.hamiltonbeachcommercial.com/beverage/topic/performance-blenders), [Durability](https://blog.hamiltonbeachcommercial.com/beverage/topic/durability), [Product testing](https://blog.hamiltonbeachcommercial.com/beverage/topic/product-testing), [Beverage](https://blog.hamiltonbeachcommercial.com/beverage/topic/beverage), [Culinary blenders](https://blog.hamiltonbeachcommercial.com/beverage/topic/culinary-blenders)

## [A fresh perspective on produce-driven cocktails](https://blog.hamiltonbeachcommercial.com/beverage/a-fresh-perspective-on-produce-driven-cocktails)

[![](https://blog.hamiltonbeachcommercial.com/hs-fs/hub/358358/file-1304907109.jpg)](https://blog.hamiltonbeachcommercial.com/beverage/a-fresh-perspective-on-produce-driven-cocktails)

Balsamic vinegar. Arugula. Smoked jalapeno. Blenheim apricots.

Matthew Biancaniello isn't cooking with these ingredients. He's making drinks.

Call him a cocktail chef: a self-taught alchemist who has perfected the art of combining fresh herbs and produce with liquor to make garden-crisp cocktails. Through his company, [Eat Your Drink](http://matthewbiancaniello.com), he now serves as a consultant and bartender for high-profile clients. He shared his expertise on creating and successfully launching an innovative produce cocktail program.

[Read More](https://blog.hamiltonbeachcommercial.com/beverage/a-fresh-perspective-on-produce-driven-cocktails)

 Topics: [Cocktails](https://blog.hamiltonbeachcommercial.com/beverage/topic/cocktails), [Produce-infused cocktails](https://blog.hamiltonbeachcommercial.com/beverage/topic/produce-infused-cocktails), [Bartending](https://blog.hamiltonbeachcommercial.com/beverage/topic/bartending), [Featured](https://blog.hamiltonbeachcommercial.com/beverage/topic/featured), [Beverage](https://blog.hamiltonbeachcommercial.com/beverage/topic/beverage)

## [Essential bar tools for the modern mixologist](https://blog.hamiltonbeachcommercial.com/beverage/essential-bar-tools-for-the-modern-mixologist)

[![](https://blog.hamiltonbeachcommercial.com/hs-fs/hub/358358/file-1332131431.jpeg)](https://blog.hamiltonbeachcommercial.com/beverage/essential-bar-tools-for-the-modern-mixologist)

In recent years, bartending has been elevated to an art form by professionals like Tony Abou-Ganim (left), one of the world's foremost bartenders and author of [The Modern Mixologist: Contemporary Classic Cocktails](http://themodernmixologist.com/products/The-Modern-Mixologist-Book.html). Instead of pouring drink mix from a bottle, a mixologist creates perfectly balanced cocktails with fresh and novel ingredients. Dedication to the craft isn't just about the ingredients; professional bartenders need serious tools.

Abou-Ganim has spent four years collaborating with design company Product Council to develop and manufacture his own [line of fine barware.](http://www.themodernmixologist.com/categories/-Bar-Tools/) He shares his personal take on essential bar tools and advice for aspiring mixologists.

[Read More](https://blog.hamiltonbeachcommercial.com/beverage/essential-bar-tools-for-the-modern-mixologist)

 Topics: [Bar Tools](https://blog.hamiltonbeachcommercial.com/beverage/topic/bar-tools), [Bartending](https://blog.hamiltonbeachcommercial.com/beverage/topic/bartending), [Featured](https://blog.hamiltonbeachcommercial.com/beverage/topic/featured), [Beverage](https://blog.hamiltonbeachcommercial.com/beverage/topic/beverage), [Juicer](https://blog.hamiltonbeachcommercial.com/beverage/topic/juicer), [Recipes](https://blog.hamiltonbeachcommercial.com/beverage/topic/recipes), [Mixologist](https://blog.hamiltonbeachcommercial.com/beverage/topic/mixologist)

## [Happy hour way back when](https://blog.hamiltonbeachcommercial.com/beverage/happy-hour-way-back-when)

[![](https://blog.hamiltonbeachcommercial.com/hs-fs/hub/358358/file-1853379500.jpg)](https://blog.hamiltonbeachcommercial.com/beverage/happy-hour-way-back-when)

 

There must have been many reasons to "get happy" back in the late 1700’s and early 1800’s in the newly formed United States, when happy hours typically started around 3 pm and continued until dinner.

Maybe that’s why George Washington always ate late.

It was President George who also became the country’s [first major distiller](http://www.mountvernon.org/distillery) of whiskey. Even Martha Washington relaxed with a toddy each day. Thomas Jefferson wrote the first draft of the Declaration Of Independence in a tavern, and every signer of the Declaration drank alcoholic beverages.  

At first glance, it is hard to miss the gigantic signature of John Hancock on the Declaration of Independence. While Hancock wanted to make sure the poor eyesight of King George would clearly see his name, the size is said to have also been attributable to Hancock’s penchant for tipping the bottle as well. In fact, his alcohol smuggling business - run off the books to avoid British taxes - was so lucrative that at one time he was the [wealthiest man](http://www.biography.com/people/john-hancock-9327271) in all the colonies. 

And then, after drafting the United States Constitution, the 55 people involved in its creation celebrated with a massive party that included a bill for 60 bottles of claret, 54 bottles of Madeira, 22 bottles of port, 12 beers, 8 bottles of whiskey, 8 bottles of hard cider and 7 bowls of alcohol punch. 

We'll leave it to you to do the math.

[Read More](https://blog.hamiltonbeachcommercial.com/beverage/happy-hour-way-back-when)

 Topics: [Drink trivia](https://blog.hamiltonbeachcommercial.com/beverage/topic/drink-trivia), [Featured](https://blog.hamiltonbeachcommercial.com/beverage/topic/featured), [History](https://blog.hamiltonbeachcommercial.com/beverage/topic/history), [Beverage](https://blog.hamiltonbeachcommercial.com/beverage/topic/beverage), [whiskey](https://blog.hamiltonbeachcommercial.com/beverage/topic/whiskey), [bourbon](https://blog.hamiltonbeachcommercial.com/beverage/topic/bourbon)

## [Let them drink cake (with a kick)](https://blog.hamiltonbeachcommercial.com/beverage/let-them-drink-cake-with-a-kick)

[![](https://blog.hamiltonbeachcommercial.com/hs-fs/hub/358358/file-1781266277.jpg)](https://blog.hamiltonbeachcommercial.com/beverage/let-them-drink-cake-with-a-kick)

    
The idea of a sweet *digestif* to round out a meal has gone into overdrive. Bartenders and chefs are teaming up to create after-dinner drinks more decadent than many selections traditionally featured on dessert menus. Whether driven by budget-conscious consumers trying to combine dessert and an after-dinner drink into one indulgence or by calorie-conscious diners believing that it’s better to drink than eat their cake, the trend is taking the sweet cocktail well beyond a simple glass of Bailey’s.

Gourmet syrups and specialty liqueurs can save time and make dessert drinks highly profitable, and sugar-free syrups are also available for lower-calorie or low-sugar dessert cocktails. Imaginative syrup flavors make it easy to serve up dessert martinis like these created by Monin.

[Read More](https://blog.hamiltonbeachcommercial.com/beverage/let-them-drink-cake-with-a-kick)

 Topics: [Dessert drinks](https://blog.hamiltonbeachcommercial.com/beverage/topic/dessert-drinks), [Frozen cocktails](https://blog.hamiltonbeachcommercial.com/beverage/topic/frozen-cocktails), [Cocktails](https://blog.hamiltonbeachcommercial.com/beverage/topic/cocktails), [Featured](https://blog.hamiltonbeachcommercial.com/beverage/topic/featured), [Beverage](https://blog.hamiltonbeachcommercial.com/beverage/topic/beverage), [Cake](https://blog.hamiltonbeachcommercial.com/beverage/topic/cake), [Monin](https://blog.hamiltonbeachcommercial.com/beverage/topic/monin)

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