Beverage

Happy New Year! As we take a moment to pause and reflect on the year that's passed, let's take a look back at the posts that pulled in the most views in 2020 across all four of the Hamilton Beach® Commercial blogs. We've expanded this list to the "Top 6" because Kahlua Colada keeps on taking up a spot. 

Read on...and if you see content you like, be sure to join the HBC Community for regular updates.

As we roll into the end of the year, we're pulling together our top blog posts from our Beverage blog for 2020. Here is our most popular content for the year. See any surprises? 

Read on...and if you see content you like, be sure to join the HBC Community for regular updates, whether it's Beverage, Food, Hospitality or Recipes.

In case you missed them, here are the Top 5 most-read posts from our four blogs for November 2020.
 

Read on. If you see content you like, be sure to join the HBC Community for regular updates, whether it's Beverage, Food, Hospitality or Recipes.

In case you missed it, here are the Top 5 most-read posts from our four blogs for October 2020.
 

Read on. If you see content you like, be sure to join the HBC Community for regular updates, whether it's Beverage, Food, Hospitality or Recipes.

How do you redesign an icon?

Keep everything that makes it great. Then, make it more powerful, more efficient, and more durable than ever.

That’s what we did to the classic Hamilton Beach Commercial® blenders: the 908® Bar Blender, the Rio®, the Tango® (shown here), and the EXPEDITOR™510 and EXPEDITOR™510S, part of our family of culinary blenders.

Hamilton Beach Commercial amped up the motor on all of these new models, doubling the horsepower for each. The newly redesigned jar clutch design is easier to replace, too. The stainless-steel jar has a new design that’s engineered for better blend performance, plus a triple-seal lid.

We also added some other major upgrades — read on to discover more.

The global craft-cocktail movement was reaching ever-loftier heights, with more and more creative, fanciful and expensive concoctions — and then, suddenly, the bars went dark.

From Los Angeles to New York and beyond, restaurant and bar operators have turned to takeout cocktails to bring in much-needed revenue. And it seems to be working! But before you start batching drinks by the barrel, you need a plan.

In case you missed it, here are the Top 5 most-read posts from our four blogs for September 2020.
 

Read on. If you see content you like, be sure to join the HBC Community for regular updates, whether it's Beverage, Food, Hospitality or Recipes.

The espresso martini was born in a scene right out of Ab Fab. In 1983, an actress or model (depending on who’s telling the story) walked into London’s Soho Brasserie and asked for a drink that would “wake me up and [mess] me up.” Bartender Dick Bradsell crafted a high-octane cocktail that would become legendary: espresso, vodka, Tia Maria, Kahlua and sugar syrup. 

The drink became a symbol of ‘90s bar culture, growing sweeter and stickier until it fell out of favor. Now, bartenders are getting excited about coffee cocktails once more. 

“As we continue the third generation coffee movement in the U.S., I expect to see a celebration of specialty coffee in cocktail bars. … Breathing new life to old caffeinated cocktails is an easy pivot that the large majority of Americans can get excited about,” Stephen Kurpinksy, president of the United States Bartenders Guild San Diego Chapter, tells VinePair. Here’s a look at some of the exciting trends we’re seeing in coffee specialty drinks. 

In case you missed it, here are the Top 5 most-read posts from our four blogs for August 2020.
 

Read on. If you see content you like, be sure to join the HBC Community for regular updates, whether it's Beverage, Food, Hospitality or Recipes.

In case you missed it, here are the Top 5 most-read posts from our four blogs for July 2020.
 

Read on. If you see content you like, be sure to join the HBC Community for regular updates, whether it's Beverage, Food, Hospitality or Recipes.