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Hamilton Beach Commercial Blog

Beverage

ICYMI - Top 6 Most-Read HBC Blog Posts for December 2018

Not to be confused with the most-read lists you've been seeing from us for the past few weeks, this post recaps the top 6 for the month of December 2018 exclusively.  

Why "Top 6" you ask? Kahlua Colada continues to be up there for views...so now we are including a "Top 6" to allow for a little more variety.

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.

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Topics: Featured, Recap

Recap - Top 6 Most-Read HBC Blog Posts for November 2018

As we head into the holiday season, here is your recap for the top 6 most-read blog posts for November 2018.

Why "Top 6" you ask? Kahlua Colada continues to be up there for views...so now we are including a "Top 6" to allow for a little more variety.

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.

 

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Topics: Featured, Recap

Big Flavor, No Buzz: All About Alcohol-Free Spirits

“Alcohol-free spirits” sounds like an oxymoron — like “jumbo shrimp” or “working vacation.” While non-alcoholic wine and beer can be appreciated for their flavor, the whole point of liquor is that it packs a punch. 

But non-alcoholic spirits, which bring complexity and depth to craft beverages, are having a moment. Globally, fewer people are drinking. In 2000, 47.6 percent of the world’s population over 15 consumed alcohol, according to the World Health Organization (WHO); now, 43 percent do. Europe has witnessed a 10 percentage point decrease in the drinking population. Is now the time to put alcohol-free spirits behind the bar?

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Topics: Featured, non alcoholic cocktails, alcohol free spirits, non alcoholic spirits, bars

ICYMI - Top 6 Most-Read HBC Blog Posts for October 2018

As we head into the holiday season, here is your recap for the top 6 most-read blog posts for October 2018.

Why "Top 6" you ask? Kahlua Colada continues to be up there for views...so now we are including a "Top 6" to allow for a little more variety.

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.

 

Read More

Topics: Featured, Recap

American Dairy Queen Corp. recognized Hamilton Beach Commercial® as the Equipment Supplier of the Year for 2018

Hamilton Beach Commercial has been working with the Dairy Queen® system to develop an automated, hands-free mixer for the iconic BLIZZARD® frozen treat. Today, we’re proud to announce that American Dairy Queen Corp. has recognized Hamilton Beach Commercial as its 2018 Equipment Supplier of the Year.

“They’ve done for us what we hope all vendors will do for us in the future,” the Executive Vice President-Strategic Initiatives for American Dairy Queen Corp. noted during the awards presentation at its annual Supplier Summit. “Through diligent development and testing, they brought…innovation and technology to our restaurant production core, on a product that is really, really important to our system.”

 

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Topics: Dairy Queen, Featured, Hamilton Beach Commercial

Should you Serve Barrel-Aged Cocktails?

What’s the only thing better than a freshly made Manhattan?

A Manhattan that’s been happily snoozing in an oak barrel for a few weeks. 

The novelty and sophisticated flavor of barrel-aged cocktails have proved to be consistently popular with bar patrons. But aging cocktails isn’t the simplest process: You’ve got to prep your barrel, seal the leaks, store it properly, and monitor your mixture’s progress. To succeed, you’ll need a killer drink recipe and a bar staff that’s enthusiastic about experimentation and attentive to detail.

Let’s look at the pros and cons of serving barrel-aged cocktails.

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Topics: Featured, aged cocktails, vacuum chamber sealer, barrel-aged cocktails

Recap - Top 6 Most-Read HBC Blog Posts for September 2018

As we head into fall here in the southeastern U.S., here is your recap for the top 6 most-read blog posts for September 2018.

Why "Top 6" you ask? Kahlua Colada continues to be up there for views...so now we are including a "Top 6" to allow for a little more variety.

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.

Read More

Topics: Featured, Recap

*ICYMI* Top 6 Most-Read HBC Blog Posts for August 2018

In case you missed them...here is your recap for the top 6 most-read blog posts for August 2018.

Why "Top 6" you ask? Kahlua Colada continues to be up there for views...so now we are including a "Top 6" to allow for a little more variety.

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.

Read More

Topics: Featured, Recap

Drinkflation: The Rising Costs of High-End Cocktails

$10 used to be the magic number.

A decade ago, that was a typical price for a craft cocktail. Since then, that number has climbed and climbed — $14 to $16 is normal now, and in cities like New York and Los Angeles, no one blinks at $20.

Why have cocktails gotten so expensive? Restaurant operators cite several reasons: rising rents, the increased demand for quality ingredients, and most importantly, the cost of labor, which includes hiring skilled bartenders and paying for the time required to make elegant, complicated concoctions.

Serving high-end cocktails can do wonders for a restaurant’s bottom line, bringing in a 15-25 percent profit (compared to the 4-6 percent margin most operators see overall). But what if customers start to feel cocktail price fatigue?

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Topics: Featured, high end cocktails, cocktail price, cocktail cost, bars, fine-dining

Trend Watch: Sous-Vide Infused Cocktails  [plus a Free eBook]

An Artichoke Negroni that combines the delicate flavor of baby artichokes with gin.

Bourbon that tastes like smoked cinnamon.

Maker’s Mark flavored with roasted black sesame seeds and sesame oil.

Imagination is the only limit when you’re creating infused cocktails — that, and the time it takes to develop the flavors. But there is a  way to heighten flavor and cut the time required from days to hours: a vacuum chamber sealer.

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Topics: Featured, chamber vacuum sealer, infused cocktails, infused liquor, gin infusions

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