There’s no question about the popularity of the Moscow Mule cocktail today. A combination of vodka, lime, the foundational flavor of ginger beer, and that classic copper mug is now a leisure-time staple. How did it get that way? Well, the key ingredients of this fair-weather favorite have an interesting history involving one of Houston’s celebrated vendors: Cock ‘n Bull.

History of the Moscow Mule

During the 1940’s, Smirnoff Vodka was finding it difficult to compete with whiskey and gin in the American market. Having recently acquired distribution for the brand, John Martin (of Heublein, a spirits distributor) had the idea that, with the right partner, he could market Smirnoff as a mixer to boost its sales. At the same time, Cock ‘n Bull Restaurant owner and Cock ‘n Bull Ginger Beer inventor Jack Morgan was looking to promote his product as a stronger alternative to traditional ginger ale.

When these two friends finally met over some drinks, they developed a cocktail that recalled Smirnoff’s Russian heritage while featuring the “kick” of flavor that Cock ‘n Bull Ginger Beer presented. To identify both aspects of the cocktail, they gave it the name “Moscow Mule.”

The Copper Mug

As the story goes, Jack and John weren’t the only two people in the bar the night that the Moscow Mule was invented. Osalene Schmitt, Jack Morgan’s girlfriend, had recently inherited a copper factory with no prospects for business. With that element in the mix, the three decided to give the Moscow Mule a signature serving container, using copper mugs.

Houston’s offers Moscow Mule Mugs that feature a copper-plated exterior, preserving the original marketing of the Moscow Mule while meeting FDA guidelines for safe beverage consumption. Since these mugs still prominently feature copper, your customers can go on promoting the Moscow Mule’s classic look.

The Many Mules

Cock ‘n Bull is most known for its traditional Ginger Beer and its application in the now classic Moscow Mule, but this brand offers a diverse cast of flavors that can add variety far beyond one cocktail recipe.

Ginger isn’t just for cocktails! The flavor has been trending for a few years, now. Learn more about the root of the spice’s success in our blog post, discussing the rise of Ginger Fever.

The post The Moscow Mule: Yesterday and Today appeared first on Houston's Blog.

1. Pacific Espresso Brownies

Brownies have to be one of the best ways to enjoy cocoa, and Pacific Foods’ Organic Oat Beverage adds that extra bit of flair that totally sets this recipe apart. Making them for someone who’s vegan? All you need is dairy-free chocolate chips and this recipe is complete!

2. Mocha Almond Fudge Ice Cream Cake

If you’re a fan of ice cream cake, then this is the one to try! With a cookie crust and some deliciously decadent ice cream, you might think you’ve got all you need. However, this recipe really comes to life with the addition of Monin’s Dark Chocolate and Caramel sauces.

3. Chocolate Chai Fondue

Chocolate fondue is a classic. Most of us have probably skewered a piece of fruit or pound cake and delighted in the chocolatey treat. But we kick it up a notch with this recipe. David Rio’s Tiger Spice Chai livens up the traditional flavor for an experience you won’t soon forget.

4. Chocolate Amaretto Torte

This is not your typical cake. It’s a nutty, moist, death-by-chocolate dessert that will soon have you writing poetry in its name. We suggest “Ode to Torani” as a title for your next one.

5. Charcoal Banana Frappe

This recipe is brilliant in its simplicity. Even if you’e running a little low on supplies, it shouldn’t be hard to scrounge up the few ingredients that this frappe calls for. And if you’re in need of some MOCAFE Charcoal Mocha, be sure to give Houston’s a call.

6. Pirouline Napoleon

There are a number of layers to this light and fluffy tower, but we promise that the end result is SO worth it. A little fruit, a bit of whipped cream, and the crisp goodness of Pirouline Chocolate Hazelnut Wafers unite for a morsel that shows you really worked to impress!

7. Hollander Super Moist Chocolate Cake

What at first seems to be mere chocolate cake is hiding a secret ingredient in plain sight. This recipe doesn’t call for any simple sauce; Hollander’s Dutched sauce is drizzled over this masterpiece. We’re certain that once you’ve tasted it, you’ll know why it makes all the difference to use Hollander.

8. Chocolate Covered Cherries

Valentine’s Day is no fun unless you’ve got enough treats to last long after it’s over. That’s precisely what this recipe offers. With 60 Oregon Cherry Growers Maraschino Cherries drenched in dough and chocolate, that sweet tooth should be covered for a few days at least.

The post 8 Recipes that Make the Most of Your Valentine’s Day Chocolate appeared first on Houston's Blog.

We know that when the weather shifts, sometimes it’s easy to get down. The days become dreary and the cold starts to set in. But that doesn’t mean we have to let it! This season, instead of dreading the approach of winter, warm things up with a couple of cocktails from Mr & Mrs T’s collection. You’ll soon feel that cabin fever fade away, replaced by a streak of color, flavor, and fun.

1. T’s Hot Mary

If you’re trying to recall the heat of those summer days, then this drink will certainly give you the sweat you’re craving. First, rim your glass with fresh lime juice and Montreal seasoning. Muddle the jalapeño, slice of lime, green olives, and a touch of salt, pepper, and red pepper to your preferred level of heat. Add ice, Mr & Mrs T Bold & Spicy Bloody Mary Mix, and vodka. Garnish the whole thing with your lime, jalapeño pepper, and green olives.

2. Mai Tai Island Margarita

When the leaves start to fall, you might find yourself dreaming of a tropical island getaway. Quit dreaming and fill a cocktail shaker half full with ice. Pour in your Mr & Mrs T Mai Tai Mix, Mr & Mrs T Margarita Mix, rum, and tequila. Shake it all up until chilled. Rim a margarita glass with cocktail salt and fill that with ice. Strain the shaker’s contents over the ice and garnish the whole thing with a pineapple wedge, a lime slice, and a flower (if you happen to have one on-hand).

3. Strawberry Peach Margarita

This season’s bounties may be a little limited, but if you can get your hands on some good fruit, here’s what you do: Blend Mr & Mrs T Strawberry Daiquiri-Margarita Mix with tequila, strawberries, peach, and ice. Once your mixture is smooth, pour it into a margarita glass (rimmed with salt if you desire) and garnish it with a slice of lime, strawberry, and peach.

4. Miami Vice

The cooler weather might be just around the corner, but we know how to show it that we’re not afraid! Blend your Mr & Mrs T Strawberry Daiquiri-Margarita Mix with ice, strawberries, pineapple, and some vanilla ice cream. Once that’s smooth, pour the mixture into a piña colada glass and garnish it with pineapple and strawberry.

5. Amaretto Sour

A sweet treat is sure to help you wash away those encroaching winter blues. Combine in a shaker your Mr & Mrs T Sweet & Sour Mix, amaretto, whiskey, and ice. Shake and strain it into an old fashioned cocktail glass filled with ice. Garnish it with a cherry and enjoy!

6. Berry Piña Colada

If you’ve got the glass, why not try a dash of this blend of coconut, berry, and the tropics! Simply blend 1 cup of ice with Mr & Mrs T Piña Colada Mix, Rose’s Cocktail Infusions Blue Raspberry Mix, pineapple, and rum. Once it’s smooth, pour it into a pineapple-rimmed piña colada glass and garnish it with a pineapple wedge, pineapple leaf, and raspberries,.

7. Old Fashioned

The classics need no improvement. Shake Mr & Mrs T Whiskey Sour Mix with whiskey, a few dashes of Angostura bitters, and a cup of ice. Strain it all into an old fashioned cocktail glass with a large ice cube and garnish it with an orange peel for a touch of elegance that will keep your mind off of the changing weather.

The post 7 Mr & Mrs T Cocktails to Fight Back Cabin Fever appeared first on Houston's Blog.

1. Monin’s Raspberry Frost

This is a tall glass of surprises. Simply fill a serving glass with ice, add all other ingredients in and blend them until smooth! We think you’ll find the mint a surprising and refreshing celebration of spring and a welcome to summer.

2. Monin’s Tropical Raspberry Margarita

What’s summer without one more margarita? Monin makes it simple. All you do is fill a serving glass with ice, blend the ingredients together, and create another summer memory while you still can.

3. Monin’s Fruit Smoothie Lemonade

When life gives you lemons, make sure you have some Monin Raspberry Smoothie Mix too! Fill a serving glass with ice, and pour in the listed ingredients in order. Then, pour the mixture into a mixing tin and back into the serving glass to ensure everything is properly mixed. Enjoy lemonade the way it was meant to be served.

4. Monin’s Raspberry Basil Smoothie

Berry and basil!? Trust us. Just fill a serving glass with ice, pour the ingredients into a blender, and blend it all until it’s smooth. We think you’ll be pleasantly surprised by this unlikely combo.

5. Monin’s Ripe Raspberry Daiquiri

Looking for something for those beach days? Fill a serving glass with ice, add the listed ingredients, and blend until this boozy beverage is smooth. Don’t miss this opportunity to enjoy the season in style!

6. Monin’s Frosted Raspberry Cocktail

Even if the temperatures are still cool, there are certain ingredients in this recipe that’ll keep you warm. Fill a serving glass with ice, then pour everything into a blender until it’s smooth. Sit back and enjoy, no matter the weather.

7. Monin’s Frosted Raspberry Lemonade

Tart berries and sour lemon mingle in this simple summertime treat! Fill a serving glass with ice, add each ingredient, and discover your new favorite way to enjoy lemonade.

The post 7 Monin Raspberry Recipes to Spring into Summer appeared first on Houston's Blog.

I think we can all agree that no Independence Day is complete without mouthwatering food! The 4^th of July is all about eating outdoors, grilling, drinking refreshing beverages, and enjoying the company of family and friends!

Everyone loves the savory tastes of grilled foods on the 4^th but while the classic cookout selection of burgers, hot dogs, and fresh salad are always a hit, why not try some new flavors on your grill like a juicy steak covered with a chocolate rub or a batch of chai glazed chicken wings? And while you are manning the grill, offer your guests some refreshing beverages like a strawberry pomegranate sparkling cocktail or a blackberry mint margarita.

Even if you are not celebrating the 4th, don’t fret. These recipes are ones that you can enjoy all season long, no matter where you are from!

Celebrate America’s birthday or simply celebrate summer with these recipes provided by Torani®, Monin®, David Rio™, and Sipp Beverage Co®.

Delicious Bites –

Steak with a Monbana Chocolate-Coffee Rub

Monbana Steak Rub. Photo courtesy of Sam Ortega

Ingredients:

• Steak of your choice
• 1 packet (2Tbsp) of Monbana® Tresor Chocolate Powder (can also use Monbana Organic Chocolate Powder)
• 2 Tbsp. Ethiopian coffee, finely ground
• 1 Tsp. paprika
• Salt to taste

Rub Preparation: 

1. Combine all ingredients in a small bowl, and mix thoroughly. Set aside.

Photo courtesy of Sam Ortega

Cooking Directions: 

1. Apply the dry rub to the steaks a few hours before grill time, coating thoroughly. Don’t be afraid to be generous with the rub while coating! (Tip: It helps to have all ingredients at room temperature).
2. Sear the steaks on both sides.
3. Move the steaks to the cooler zone on the grill, and begin turning and sprinkling  more rub onto the steak. These layers begin to caramelize and build up, sealing the juices within the meat.
4. Continue to cook the steaks to desired temperature.
5. Serve and enjoy!

Note: Recipe courtesy of Doug Przybyszewski, Houston’s Regional Manager

4^th of July Pops

4th of July Pops. Photo courtesy of Torani

Ingredients:

• 1 Tbsp. Torani Blue Raspberry Syrup
• 1 Tbsp. Torani Coconut Syrup
• 1 Tbsp. Torani Cherry Lime Syrup
• ¾ cups of water divided in three

Preparation:

1. Combine Torani Blue Raspberry Syrup with ¼ cup of water and freeze as one layer in a ice pop mold.
2. Freeze for one hour or until liquid has frozen completely.
3. Repeat this step for each layer, using Torani Coconut Syrup and Cherry Lime Syrup.

Note: To scale up to make several pops, keep ratio of 1 part Torani to 1 part water. Mix and match different flavors!

Chai Glazed Wings

Photo courtesy of David Rio

Ingredients:

• 1 cup Cub Chai Original
• ¼ cup soy sauce
• 2 Tbsp. sugar or honey
• 1 Tbsp. minced garlic
• 1 Tbsp. minced fresh ginger
• 2 pounds chicken wings

Directions:

1. Combine all ingredients in a re-sealable plastic bag and mix well. Place in refrigerator to marinate overnight.
2. Preheat oven to 350 degrees fahrenheit.
3. Remove wings from marinade and place onto a baking sheet. Bake for 10 to 15 minutes. You can also grill over a low flame until cooked thoroughly.

Refreshing Beverages –

4^th of July Refresher

Photo courtesy of Monin

Ingredients:

• 1 wedge(s) watermelon
• 5 oz. green tea
• 1 oz. Monin Watermelon Syrup
• 2 oz. lemon-lime soda
• Mint

Preparation:

1. Place one long watermelon wedge in glass then fill glass with ice.
2. Add green tea then slowly pour Monin Watermelon syrup into glass.
3. Top with Sprite.
4. Garnish with mint.

Note: Stir prior to drinking.

Strawberry Pomegranate Sparkling Cocktail

Photo courtesy of Torani

Ingredients:

• 8 Tbsp. (4 oz) Torani Pomegranate Syrup
• 1 pint strawberry sorbet
• 4 Tbsp. pomegranate seeds
• 1 bottle prosecco

Preparation:

1. This drink is best served when everything is cold- even the glass it’s served in. Put 4 Tom Collins glasses in the freezer until they’re frosty.
2. Add 2 Tbsp. Torani Pomegranate Syrup to each glass.
3. Add a small scoop of strawberry sorbet and 1 Tbsp. of pomegranate seeds.
4. Fill the glasses the rest of the way with prosecco.
5. Enjoy right away before the sorbet melts! Serves 4.

Blackberry Mint Margarita

Photo courtesy of Sipp

Ingredients:

• 5 oz. tequila
• 1 oz. lime juice
• 4 oz. Sipp Mojo Berry

Preparation:

1. Add the ingredients in a highball or margarita glass filled with ice cubes.
2. Garnish with lime wedge or round.
3. Enjoy!

The post What’s On Your Plate This 4th Of July? appeared first on Houston's Blog.

Our very own Doug Przybyszewski created a chocolate-coffee steak rub recipe featuring Monbana® Tresor Chocolate Powder and it is absolutely delicious! We often think of chocolate as a dessert ingredient but Doug’s recipe finds the perfect balance of sweet and savory. Give it a try!

Ingredients:

• Steak of your choice
• 1 packet (2Tbsp) of Monbana® Tresor Chocolate Powder (can also use Monbana Organic Chocolate Powder)
• 2 Tablespoons Ethiopian Coffee, finely ground
• 1 Teaspoon Paprika
• Salt to taste

Rub Preparation: 

1. Combine all ingredients in a small bowl, and mix thoroughly. Set aside

Cooking Directions: 

1. Apply the dry rub to the steaks a few hours before grill time, coating thoroughly. Don’t be afraid to be generous with the rub while coating! (Tip: It helps to have all ingredients at room temperature).
2. Sear the steaks on both sides.
3. Move the steaks to the cooler zone on the grill, and begin turning and sprinkling  more rub onto the steak. These layers begin to caramelize and build up, sealing the juices within the meat.
4. Continue to cook the steaks to desired temperature.
5. Serve and enjoy!

Photos courtesy of Richard Swanson and Sam Ortega

The post And Grilling Season Begins With… Chocolate Steaks! appeared first on Houston's Blog.

Photo courtesy of Torani®

Torani® Raspberry Mimosa

Ingredients:

• Torani® Raspberry Syrup
• ½ Cup Champagne
• 2 Tbsp. Fresh Orange Juice

Preparation:

Combine ingredients in a fluted glass and stir gently

Sipp Eco Beverage Co® Pomegranate Mojo Lemon-drop

Photo courtesy of Sipp®

Ingredients:

• 6 Blackberries
• 4 oz. Pomegranate Juice
• 1 oz. Lemon Juice
• 1 oz. Vodka
• Sipp Mojo Berry

Preparation:

Muddle blackberries and place them in a shaker filled with ice, pomegranate juice, lemon juice, and vodka. Shake vigorously, strain the contents into a glass, and top of the cocktail with Sipp Mojo Berry. Garnish with blackberries.

Photo courtesy of Monin®

Monin® Love On The Rocks ‘Rita

Ingredients:

• Ice
• ½ oz. Monin Strawberry Fruit Puree
• ¾ oz. Monin Habanero Lime Syrup
• 1 ½ oz. Silver Tequila
• ½ oz. Triple Sec
• 3 oz. Sweet and Sour

Preparation:

Combine all the ingredients in a shaker in the order listed and shake vigorously until the ingredients are mixed. Pour the contents into a serving glass and garnish with a strawberry and lime.

And for those of you who enjoy hot cocktails…

Photo courtesy of Oregon Chai®

Oregon Chai® Oregon Chai Glögg

Ingredients:

• 8 oz. Red Wine
• 1 ½ oz. Oregon Chai Spiced Chai Tea Latte Concentrate
• ½ oz. Torani Vanilla Syrup
• 2 Star Anise Seeds
• Dash of Cinnamon
• Cinnamon Stick for garnish

Preparation:

Aside from the cinnamon stick, place all the ingredients into a pot and simmer until the smell permeates the room. Serve warm into a coffee mug or any other temperature safe glassware with the cinnamon stick inside of the cup.

The post Roses Are Red, Violets Are Blue. Celebrate Love With A Cocktail Or Two! Part 2 appeared first on Houston's Blog.

Geoy also mentioned that ABM’s cocktail mixes go beyond their normal function as drink mixes, they are also very popular to use in the kitchen as well! Cook up some mouthwatering coconut shrimp with Coco REÀL or bake up some mini cherry-ginger cheesecakes bites with Ginger REÀL. The cooking options are endless with ABM’s versatile cocktail mixes!

American Beverage is here for you. It is safe to say that ABM prides itself on serving the needs of the customer through a commitment to caring about the details and not settling for anything less than excellent.

Check out the “ABM Cocktail Pro” app and try out some delicious recipes for yourself!

Coconut Shrimp

BATTER

• 1/2 cup flour
• 1/2 tsp. seasoned or garlic salt
• 1/2 tsp. baking powder
• 1/2 tsp. paprika
• 1/2 cup water
• 1/2 cup of Coco REÀL
• 1 egg

COATING

• 1/2 cup of bread crumbs
• 2 cups of shredded coconut

SHRIMP

• 1 lb. shrimp, (deveined, cooked, and peeled)

Heat 1 inch of vegetable oil in a heavy frying pan to 365°. Whisk together flour, salt, baking powder, and paprika in a medium sized bowl. Add water, Coco REÀL and egg and whisk until batter is smooth; set aside. In a separate bowl, mix together bread crumbs and coconut for coating. Thoroughly coat the shrimp with the bread crumbs and coconut mixture. Once oil is hot enough, fry shrimp until they are golden brown, turning once. Remove shrimp from oil and drain on a paper towel. Serve with desired dipping sauces and enjoy!

Mini Cherry-Ginger Cheesecake Bites

CRUST

• 1 3/4 cup graham cracker crumbs
• 1 tbsp. sugar
• 3/4 stick unsalted butter

CHEESECAKE

• 2 1/2 lbs. cream cheese, room temperature
• 1 cup sugar
• 1 tbsp. + 2 tsp Ginger REÀL
• 1/2 cup chopped maraschino cherries
• 2 yolks, room temperature
• 3 whole large eggs, room temperature

For Crust: Preheat oven to 350°. Combine all ingredients and press into form. Bake at 350° for 10 minutes until crisp and golden.

For Cheesecake: Reduce the oven to 300°. In mixer with beater attachment, beat cream cheese, sugar, and Ginger REÀL until smooth. Scrape down sides of bowl. Add eggs and egg yolks and mix until completely smooth but do not over mix. Pour batter into form and bake until set and firm, 15 – 20 minutes. Chill completely and garnish with maraschino cherries. Enjoy!

Photos courtesy of American Beverage Marketers®

The post It Just Got REÀL With American Beverage appeared first on Houston's Blog.

Present options for allergies and other diet restrictions
We all know foodservice best practices require us to have protein and vegetarian options available. Many customers have food allergies and it is more than just a lactose intolerance or peanuts. This could present your kitchen with confusing questions about ingredients for each menu item. Having an ingredients lists on hand, just in case, can easily answer many of these questions. Another way to stay prepared is to have alternatives on hand. For instance, have a little bit of Pacific® Foods rice or coconut milk to avoid lactose issues. For people who cannot have eggs look into using bananas for sweeter items and an egg replacement product for something more savory. For gluten-free options it is best to consult your recipe to see how much xanthum gum or other ingredients you may need.

Pacific Foods Milk Alternatives, image courtesy of Pacific Foods

Make your specialties
Customers come to your restaurant because they like what you serve, so why change what you already know is working? Now don’t let that stop you from bringing out an old favorite or something from home to business. If you know the recipes then just plan ahead, do a test run as a special some time before the actual menu launch. This will give you an idea of volume differences between a home recipe and a commercial kitchen.  For instance, you could look at making a Black Cherry Sangria with Monin’s Black Cherry Fruit Purée and find the recipe you have only lasts one meal when you wanted to be an all-day special.  Frequently adjust your ingredient needs according to forecasted volume.

Make sure you have everything
It may be one of the few times per year that you use a roasting pan. Did it survive Christmas? Do you have enough salad dishes for the customers who have RSVP’d for brunch? If not, you don’t want to find that out the day of the party. Also, make a checklist of the ingredients and tools needed to make each dish. Go through the list as soon as possible to make sure everything is in stock and ready to go.

Bay Pointe by Crestware, image courtesy of Crestware

Spruce up the décor
If you are updating why not do a little brighten up of your décor with decorated china or flatware. Give your brand has some livelier notes. You could add color to your bar with colored beverage napkins, or to your table with Bay Pointe china. Another option is to add a pop of color to the back kitchen with Chef Revival  Fresh Crew Jackets in Mint Green or Tomato Red.

Spring menus
Updating for spring shouldn’t take away from your specialties, but should also allow you to consider other options available specifically for spring. Look into what is fresh in your area and maybe add a side-dish here, or an entrée there. Another great option is to add a specialty drink or salad dressing using seasonal fruits or herbs. Check out the recipe below for fresh Granny Smith Apple Vinaigrette from Monin.

Granny Smith Apple Vinaigrette

• 1/3 cup Monin Granny Smith Apple Fruit Purée
• 1/4 cup apple cider vinegar
• 1/4 cup extra virgin olive oil
• 1/3 cup mayonnaise
• 1 1/2 teaspoons Dijon mustard0
• 1 teaspoon ground cinnamon
• Pinch of cayenne pepper

Mix ingredients until thoroughly combined. Use to dress salad greens.

If you need help updating your dinnerware or menu flavors, give us a call today!

Monin Granny Smith Apple Vinaigette, image courtesy of Monin

The post 5 Ways to Spruce Up for Spring Dining appeared first on Houston's Blog.

Libbey Chemistry courtesy of Libbey

You can add a little fun to your drinks by making them more dramatic at the bar:

• Dry Ice – You can get some dry ice for the night. Remember to treat with care and read any instructions given. However, using tongs and being a little over dramatic will add to the fun of the cocktail.
• Glowing drinks – You can get some drinks to fluoresce under a black light by adding a little tonic water with quinine or energy drinks with B vitamin. The tonic water will glow a bright blue and an energy drink will have a yellow or green glow.
• Dress the part – If you are having a theme night and really want to play up the mad scientist flare, get some lab coats and rubber gloves. Even a pair of goggles can come into play when working on more ‘volatile’ reactions like the dry ice.

Contact Inside Sales today to order a Libbey Chemistry Bar. Then check out these science and chemistry cocktail recipes that will look great in this Chemistry Bar.

The Black Hole

• 5 oz Sambuca
• Soda water

Fill a cylinder (or highball glass) 2/3 of the way with ice, add Sambuca and fill with soda.

Mad Scientist

• 1 oz blueberry schnapps
• 1 oz raspberry schnapps
• 1 oz grenadine syrup
• 1 oz Irish cream

Add both blueberry and raspberry schnapps to an Erlenmeyer flask (or old fashioned glass). Slowly top off with grenadine. Then top with Irish cream.

The post Indulge your inner Mad Scientist appeared first on Houston's Blog.