As a leader in our community, Houston’s finds it important to give back in meaningful ways. That’s why we are ever-vigilant for the next opportunity to provide a positive impact in whatever way we can for the people and organizations that are making a difference.

On September 7th, Oregon Health & Science University (OHSU) held its 13th Annual Golf Tournament in Vancouver, Washington. Each year, the event gathers guests to compete at its charity event in an effort to collect donations and support the university’s many teaching and research initiatives, including the VirtuOHSU program.

VirtuOHSU is a 7,500 sq. ft. simulation and surgical training center that has provided outstanding education in surgical skills since the program was established nearly 20 years ago. But even more than that, it is an institution that facilitates research, faculty development, and community outreach amongst many other services. It is an indispensable resource for forwarding OHSU’s core mission, as well as medicine’s ever-reaching grasp.

As we have in years past, Houston’s took the opportunity to acknowledge the importance of events such as this both for our community and for widening the scope of discovery. For this reason, we took the opportunity to donate several cases of Old Fashioned glasses to the event to mark the occasion for the tournament’s players.

Liane Giles Leblanc, Project Coordinator for OHSU’s Department of Surgery, expressed the significance of the donation and her gratitude on behalf of the organization. “I can’t tell you how much we appreciate Houston’s generous donation of the rocks glasses for this year’s tournament. We had each of the glasses etched with the signature OHSU flame. During registration, each player received a set of two glasses for participating. Cheers to you all for helping make our event extra special!”

Cheers to you, OHSU, and to everyone else who participated in supporting this spectacular event!

The post Houston’s Gives: OHSU Golf Tournament appeared first on Houston's Blog.

The National Restaurant Association (NRA) is known as the largest foodservice trade association in the world, supporting over 500,000 restaurant businesses, constantly empowering owners and operators to learn and achieve more. Every year, the NRA holds an event, the size and scale of which is comparable to its worldwide reach. This past May marked the NRA Show’s 99th annual event, and it was held in Chicago’s McCormick Place, a 715,000 sq. ft. venue full of the best and brightest stars of the foodservice industry.

Of course, Houston’s was in attendance to see what incredible new products our partners had to showcase and to better inform the decisions we make in pursuit of growth. From janitorial products, food storage, tableware, and food safety, to the newest consumable products, there was no shortage of awe-inspiring innovation that was perfectly in line with the trends we expect to see becoming more and more popular.

Layering & Melamine

In the world of tabletop design, we partner with some of the best names who are constantly predicting and manufacturing around rising trends. This year, we saw bold approaches to design layering from Libbey, Oneida, and Cardinal/Dudson, matching some of their intricately designed pieces with others in more base but complementary colors and styles.

Libbey was showing off quite a bit of color this year, displaying a wide range of styles, in part to celebrate the company’s 200th anniversary. We got to see the Dulcet collection, a set of hand-brushed stoneware china colored in pink, cream, and grey. We were also introduced to the Master’s Gauge of flatware, a high end collection that comes in a variety of finishes, even one that features a vibrant chromatic surface.

Libbey displayed its foray into the world of melamine, a trend that was difficult to ignore over the course of the entire NRA Show. This premium plastic and aluminum tableware offers a lightweight alternative to similar styles, but more importantly is a highly durable material that promises to cut down on replacement rates. TableCraft was also showing off its melamine lineup by offering an exhaustive supply of their product in various shapes and styles. Ramekins, skillets, salad bowls, and even displayware! Do you need any further proof that this material is taking over?

Style on the Tabletop

It’s clear that certain styles have a way of coming back around. Libbey, not wanting to let its birthday pass by without paying a little nod to its heritage, displayed some context for how glassware had been historically crafted. This was alongside its 1924 line, a glass collection that fuses jazz-age style with modern day cocktail trends.

International Tableware (ITI) is innovating the tabletop in other ways. By offering more sloped plate options, ITI is blurring the lines between plates and wide bowls to beautiful effect. Some of their designs look like artistic sculptures, suggesting that wide bowls may be the new plate.

Having only just announced that they would be merging the week of NRA, Arc Cardinal and Dudson’s partnership has already begun to bear fruit in some gorgeous ways. One element that proved very popular was the introduction of some new additions to the Sequence collection, as well as Dudson’s foam spray-on pattern for a new 37-piece fine china set. We can’t wait to see what else this new combination can create.

Environmentally-Focused

Recycling and reusability are BIG right now, and Thunder Group has decided to make both a priority. That’s why the company is now offering ramekins that are made from recycled plastic, as well as plastic utensils that are capable of withstanding high heat environments, significantly extending their usable lifespan. These small shifts are important to an environmentally-conscious consumer and are likely to become more popular as time goes on.

Gessner has also been investing in increasing the reusability of its products by crafting drinkware made from polycarbonate plastic. This scratch-resistant and nigh unbreakable drinkware is also extremely affordable and ready for any retailer looking for a product that looks just like real glass. With a spectacular durability and a wide range of styles to choose from, Gessner aims to redefine the premium glassware market.

WNA/Eco Products is another company taking a cue from the rising environmentally-friendly tide. Seeing the growing resistance to plastic straws as an opportunity, Eco Products is introducing straws that are completely compostable. In a world that is quickly banning the sale of plastic straws, getting ahead of this phenomenon may be a recipe for success, and also the right thing to do.

Healthy Food & Beverage Options

With a focus on healthy eating and a dash of pure innovative thinking, we were introduced to some very intriguing and somewhat surprising new products at NRA Show 2018. For starters, Modern Oats was displaying its newest Premium Oatmeal, a new,organic food product aimed at providing flavor without sacrificing nutrition. Crafted completely gluten-free, organic certified, and with only 5 grams of added sugar, this product is set to shine bright.

Two Leaves and a Bud was also at NRA, featuring its incredible matcha lineup. Their greener than usual matcha blend is grown using the “true shade” Japanese method, which results in a much more fragrant flavor that isn’t too sweet. To really drive the traditional nature of their matcha, Two Leaves even paired their display with adorable Japanese “lucky cat” figurines.

MOCAFE has been of a similar mindset, focusing on exceptional taste and a product that health-minded consumers will be proud to put into their bodies. The Activated Charcoal Mocha Mix may at first seem off-putting by its dark nature, but it is surprisingly delightful and certain to persuade anyone with doubt in their mind. Made from real charcoaled coconut shells and combined with cocoa, this bold new mix offers the detoxifying properties of activated charcoal while also introducing an exciting spin on traditional lattes and frappes.

Cold, Hard Convenience

Few trends in the specialty coffee industry are taking off quite as quickly as cold brew. That’s why Kohana has introduced its own cold brew coffee concentrates and ready-to-drink cans. Whether you’re a consumer or a retailer, Kohana wants you to know that cold brew can be convenient and delicious!

Cold brewing is branching out even further with nitro brews, and iSi wants to be at the forefront. This NRA, we were introduced to the company’s new Nitro Whip dispenser and Nitro Charger, two products that promise to simplify the process of creating nitro brew beverages of any sort, whether it be coffee, tea, or even cocktails. Now, anyone can join the nitro sensation for a much lower cost than the price of expensive taps and gas tanks. Plus, these dispensers are just fun to watch in action!

As a redistributor in the foodservice industry, Houston’s finds itself in a unique position to compare our own research with that of the companies who partner with us, and to come to a greater understanding of what makes for practical and successful business decisions. Together, we can assess what the markets are demanding, whether they are solutions for healthier living, a greater sense of responsibility for the environment, or even something as simple as a shift in fashion and taste. Events such as the NRA Show are opportunities for people of all corners of the foodservice industry to come together and share their ideas in one place. You can be sure that we’ve taken note of some of those spectacular new ideas.

The post NRA Show 2018: Innovation & Insight appeared first on Houston's Blog.

Christina G., Rebecca P., Jennifer V., and Amanda H. preparing for the Libbey plant tour

Amanda H., Jennifer V., Christina G., and Rebecca P. lounging at Libbey headquarters

Libbey has been a valued vendor partner of Houston’s for several decades. Our two companies have grown with each other over the years, and formed a unique partnership that we look forward to continuing to build on for many years to come. Members of our management team made a trip to Toledo, Ohio in September to visit Libbey Headquarters and tour one of Libbey’s six manufacturing plants (one of only two located in the U.S.).

The plant tour was an incredibly educational experience during which our team saw the entire glass making process from beginning to end – from raw materials to packaged glass products ready for shipment. “The factory tour was impressive to say the least,” says Amanda Hackathorn, Purchasing Manager. “The plant was huge. but still ran smoothly and efficiently.”

Despite Libbey’s advancements in automation, there are still a few manual processes along the production line. While the stems of all one-and-two piece glasses are pulled via automated processes, Libbey’s signature “Z-stem” is carefully hand twisted using special tong while the glass is still hot malleable.

Image courtesy of Libbey

The raw materials are combined and melted together at 2800-degrees Fahrenheit. The glass is pushed though custom-manufactured machinery that portions the molten glass before it is blown in molds, and then slowly cooled in what looks like a large pizza oven for an extended period of time. This process is known as annealing and relieves any residual internal stresses in the glass that commonly occur during manufacturing. Relieving these stresses allows Libbey to better control how the glass breaks. Rather than shattering into lots of sharp, tiny pieces, annealed glass will break into larger pieces with fewer sharp edges. This is key in foodservice where glass commonly breaks and can potentially get into food.

The Toledo factory produces primarily clear and cobalt-colored glass products. While colored glass can be checked for quality assurance purposes via camera, clear glass products are hand-checked for quality because they cannot be “seen” by the camera. Both clear and cobalt items that do not meet Libbey’s strict quality standards are recycled back into future product runs. Small product runs are manually boxed and palletized while palletization for large runs is automated. As you walk through the plant, it’s not uncommon to have conveyor belts carrying product over your head.

While in Toledo, our team had the opportunity to meet with Libbey’s new executive and upper management team members to discuss business challenges, opportunities, and successes as well as strategies for the future that will allow our two companies to continue to grow and support each other. “The Libbey visit was a great opportunity to discuss ways to grow our business with one of our most established and valued vendor partners,” said Jennfer Vigil, President of Houston’s. “The hospitality [Libbey] extended and ability to view their company from both their corporate and manufacturing segments was truly appreciated.”

Libbey’s showroom

Libbey’s journey to becoming “america’s glassmaker” began in 1818 in East Cambridge, Massachusetts as New England Glass Company. When Edward Drummond Libbey took over in 1888, he moved the factory to Toledo, Ohio. In 1893, Libbey became a household name when it displayed its beautiful cut glass at the World’s Fair in Chicago. Together with Michael Owens (founder of Owens Corning), Libbey revolutionized the industry when they introduced automation to the glass-making process.

Today, Libbey sells over 1 billion pieces of glass around the world each year. Known for its value, craftsmanship, durability, and innovative designs Libbey is the top producer of casual glass drinkware in the western hemisphere.

The post Vendor Spotlight: Libbey Glass appeared first on Houston's Blog.

Scuba Scott makes an appearance in the Gulf of Mexico

And then there were seven! Please join us in welcoming the newest member of our Outside Sales Team, Regional Manager, Scott Miller.

Scott comes to us from Libbey and will be taking over the South region – Texas, Oklahoma, New Mexico, and Arkansas. Nineteen of his twenty-one years of foodservice industry experience has been based in Texas, which will allow him to reach out and develop those customer relationships further in order to aggressively grow the territory with Houston’s.

Not only is Scott excited to get back to his roots in the great state of Texas, but he is also excited to “work alongside the people I have worked with at Houston’s for the last 2 years in Seattle/Oregon markets.” Scott took over the Pacific Northwest Region for Libbey after the retirement of long-time Libbey Rep, Carol Haskell, in 2015. During that time, he’s had the opportunity to get to know Houston’s on many levels – from working in the field with Matt Clark and Angie Lightening, to preparing quotes for Inside Sales, and providing back order and PDP information for Purchasing.

As Scott joins our team at Houston’s, he is faced with the task of expanding his knowledge base to include numerous product categories outside of his expertise in glassware. As a testament to his personality, Scott remains optimistic and excited about this new journey, ” I have been provided a great opportunity to do something different in the industry and I look forward to the challenges. Houston’s has a great reputation in the industry and I am proud to be part of this team.”

Triathlon training

Outside of work Scott enjoys scuba diving, hunting, offshore fishing, mountain biking, and road biking. He also regularly trains for Olympic triathlon competitions with a goal of completing a Half-Ironman in the next 18 months. A recent injury has forced Scott to take a short break from training, but we suspect he’ll be back at it as soon as he can.

In addition to training for his new position, triathlon training, and all his hobbies, Scott is in the process of moving from Washington back to his home state of Texas. Be sure to say hello next time you see Scott in the office, and ask about his latest competition or fishing trip.

Until then, welcome to the Houston’s team, Scott! We are happy to have you with us! And we hope that broken ankle heals quickly.  

The post Getting To Know You: Scott Miller appeared first on Houston's Blog.

Technically, this definition is correct; a Mason jar can be used for storing fruits and veggies; but recently, they have become so much more versatile than that. Mason jars literally have thousands of uses today.  What is one of the more notable uses? Serving beverages!

Libbey has put an innovative twist on the classic Mason jar resulting in trendy glassware perfect for Summer. Introducing Libbey’s Drinking Jars! A perfect balance between casual and classy, Libbey’s Drinking Jar are guaranteed to add a nostalgic feel to any restaurant or bar. These glasses can be used every day for juice, soda and iced tea, as well as for serving mixed drinks when entertaining.

Fun Fact: Libbey Drinking Jars feature a lug finish so a lid can be attached, making it a great storage container as well! Can anyone say “overnight oats?” Or add a decorative lid and trendy paper straw to any beverage of choice!

Try out these refreshing frozen lemonade recipes courtesy of Torani and style your tabletop with Libbey Drinking Jars. Just blend together the following ingredients until you’ve reached the desired consistency and enjoy! And remember, a good drink always tastes better in a good glass!

Frozen Raspberry Lemonade

Frozen Raspberry Lemonade

• 5 oz. Torani Lemonade Real Fruit Smoothie Mix
• ½ oz. Torani Raspberry syrup
• 16 oz. Ice

Endless Summer Lemonade

• 5 oz. Torani Lemonade Real Fruit Smoothie Mix
• ¼ oz. Torani Watermelon Syrup
• ¼ oz. Torani Kiwi Syrup
• 16 oz. Ice

Frozen Strawberry Lemonade

Frozen Strawberry Lemonade

• 4 oz. Torani Lemonade Real Fruit Smoothie Mix
• 1 ½ oz. Torani Strawberry Real Fruit Smoothie Mix
• 16 oz. Ice

Citrus Bliss Lemonade

• 5 oz. Torani Lemonade Real Fruit Smoothie Mix
• ¼ oz. Torani Ruby Red Grapefruit Syrup
• ¼ oz. Torani Blood Orange Syrup
• 16 oz. Ice

The post Style Up Your Tabletop With Libbey Drinking Jars! appeared first on Houston's Blog.

Overlooking the Show at NRA 2017

The National Restaurant Association’s Hotel-Motel Show (NRA) is held annually in May, at McCormick Place in Chicago. While the purpose of the show is to offer “everything you need to run a successful restaurant under one roof,” Houston’s uses the show as an opportunity to meet with some of our vendors and discuss new products, customer opportunities, or challenges that our sales teams face while representing the vendor’s products. This is also a chance for us to explore items and vendors that would be completely new to Houston’s, and would benefit from the services we offer not only to them, but their customers as well.

First-time attendees, Amanda Hackathorn and Jennifer Vigil, were given the opportunity to meet with many of our vendors face-to-face for the first time, further establishing the great relationships we strive to build with all of our vendors.  Notable stops at this year’s show included San Jamar to discuss Escali scales opportunities with Kelly Walsch, as well as visits with Thunder Group (Johnny Huang), Urnex Brands (Don Eggebraten and Maria Cleveland), and the mother-daughter team (Jan Murtagh & Shaun DiGruccio) from CDN.

Libbey Renewal Etched Glass

When at NRA, it is always necessary to visit with our friends and partners at Libbey Foodservice, where they showed off Libbey’s new Master’s Reserve Renewal collection, featuring an elegant etched design. Also featured were Libbey’s Hydration line and the Scandinavian-inspired Viva Tea Service collection, among many others.

Each year, the show represents the many major technological advancements in both products and services that aid in solving common challenges faced by real world operators. This year was no different, as the sold-out exhibit floor featured on-trend culinary offerings, sustainability options, and the latest technology.

Mixologist, Al Klopper, from iSi North America, Inc. was on hand serving a variety of infused beverages made using iSi’s Gourmet Whip Plus Dispenser and the new professional chargers, including a to-die-for cold brew coffee topped with cinnamon-infused coconut water foam.

Claire Klein, Regional Sales Manager, was showcasing Numi Organic Tea’s new Holistic Herbal Teasans that “inspire a unity of mind, body and spirit,” through the blending of functional herbs from around the world, that help elevate a person’s mood and contribute to their overall inner wellness.

This year’s show was the largest ever, with over 66,000 attendees and a sold-out exhibit floor, which encompasses three exhibition halls within McCormick Place. “NRA was pretty amazing. The size, the scope of the items on display, and level of vendor interaction was pretty incredible,” says Jennifer of her first trip to NRA.

Team Houston’s at the top of Willis Tower

The four-day show isn’t all serious business. Our team has made a tradition of visiting Skydeck Chicago at the top Willis Tower (formerly Sears Tower) to get a team picture of those who attended NRA each year. This isn’t an ordinary group picture, as the team steps out into glass boxes that extend out over 4-feet from the side of Willis Tower, giving a perfect view of the street 1,353 feet below. Much like the NRA show, the Skydeck is not for the faint-of-heart.

The importance that we place upon maintaining strong vendor partnerships is just one aspect of what sets Houston’s apart from our competition. We look forward to the NRA Show in 2018, and continuing to grow these relationships.

The post NRA 2017 Recap: Foodservice Takes Center Stage appeared first on Houston's Blog.

Whether red or white, sweet or dry, full-bodied or light, wine requires specific serving procedures in order to tap into the full potential that it has to offer. Understanding the different types of glassware and how they complement your wine will help amplify your overall wine drinking experience! Welcome to Wine Glasses 101.

Parts of a Wine Glass

The Foot: Allows the wine glass to stand upright

The Stem: Allows you to hold the glass without warming the wine up. If you were to hold the glass by the bowl, the wine would start warming up due to the body heat coming from your hands. While this may not be as big of a deal for red wines (as they are typically served at room temperature), it is probably not the best idea for a chilled white wine or champagne. Warming the glass could change the flavor of the wine

Image courtesy of Libbey®

The Bowl: Has numerous purposes; this is where you’ll find the most variation between glasses. The bowls of wine glasses are typically tapered upward with a slightly narrower opening at the top than at the bottom for proper swirling. The swirl is what releases the aroma compound of your wine. When you put the glass up to your nose after the swirl, you’ll notice a concentrated aroma coming directly from the glass. This allows for a better tasting wine and overall experience.

The bowls of wine glasses often differ in surface area depending on the type of wine you choose to drink. Red wines calls for a glass with a larger surface area to allow the wine to breathe, while white wine call for a glass with a smaller surface area. Champagne is served in a glass with a very small surface area, such as the flute, to allow the wine to retain its carbonation.

The Rim: The rim is where the flavor hits your palette first and serves a more important role than one would think. Mixologist Sandy Verma describes it best, “The rim is imperative to achieving the full experience from your wines. The thinner the rim, the less the glass distracts from the wine as you sip. A good wine glass will have a “cut” rim that is smooth to touch and does not inhibit the wine as it flows out of the glass. Less expensive glassware may have rims that are rolled or bumpy – while still functional, and very much practical for everyday use, these wine glasses may distract from the wine itself.”

Wine by the Glass

Red Wine

Red wines are best served in large wine glasses. The bowls of these glasses will be rounder and fuller with a larger opening than other wine glasses of similar capacities. This will allow you to dip your nose into the glass to detect the aroma through both taste and smell allowing for the best wine experience.

White Wine

A white wine glass will be slightly slimmer than that of a red wine glass; it will have more a U-shape to it. Less volume in the glass allows the wine to stay cooler longer while still letting the wine showcase its aroma. White wine glasses can have two types of openings – a slightly larger opening to direct the wine to the tip and sides of the tongue or a taller more narrow opening to direct the wine to the back of the tongue. The taller narrower opening is most applicable for more mature wines.

Sparkling Wine or Champagne

A sparkling wine glass will have the smallest volume of all the wine glass. This will allow the sparkling wine to retain its carbonation and temperature for a longer period of time helping the drinker capture the full flavor in the beverage.  When you think of sparkling wine, think of flute glasses or coupe glasses

Rose Wine

Rose wines most commonly offer a medium-sweet taste to them but can also be very dry. Stemmed glasses with a short bowl that either have a tapered or a flared rim best compliment this wine.  Tapered rims compliment a rose with a full-bodied flavor while flared rim enhances the sweetness of a lighter rose.

Pairings

Here are a few options for pairing wine with wine glasses from the Libbey® Masters Reserve® Collection, an American-made glassware collection presenting both elegance and style.

Prism 24 oz. Courtesy of Libbey®

Burgundy

Burgundy is a red wine which means it needs a larger bowl allowing for a nice swirl to release the aromas of the wine. This 24 oz. glass is ideal for a Burgundy wine. It also works well with a Pinot Noir or any other full-bodied wine.

Renaissance 24 oz. Courtesy of Libbey®

Cabernet Sauvignon

Jerry Moore, a Libbey® glassware product manager says that this 24 oz. Renaissance glass is “perfect for Cabernet Sauvignon.”  Stating, “It’s got a really wide bowl that helps with the evaporation and the aroma. This puts it more toward the back of the tongue.” Shiraz, Zinfandel, and Malbec are other red wines that also work well with this glass.

Renaissance 13 oz. Courtesy of Libbey®

Pinot Grigio

The 13 oz. Renaissance glass is best for a Pinot Grigio. It is wide enough to allow the wine to breathe while being small enough to keep the wine cool in temperature.

Courtesy of Libbey®

Chardonnay

A Chardonnay needs a slightly larger bowl than the Pinot to allow for more swirling to let the aroma to take precedence. However, the bowl should not be so big that the Chardonnay loses its cool temperature.

Prism 8 oz Flute. Courtesy of Libbey®

Champagne

This is where the flute glass comes to play. It has a long stem, narrow bowl, and tapered rim to allow the champagne to retain its carbonation and cool temperature for a longer period of time.

In the end, there is a whole science when it comes to wine and wine glasses. But the final result when the right glass is paired with the right wine is true perfection in a glass! Class dismissed.

Call Houston’s today and let us help you meet your wine glass needs!

The post Wine Glasses 101 appeared first on Houston's Blog.

Hella Bitters, image courtesy of The Hella® Company

What to drink

One of the drinks you must make is obviously the mint julep, it is the official drink of the Kentucky Derby.  It is classically served in a silver or stainless steel cup but it can also be prepared in a regular highball glass.  Libbey® has some beautiful Julep Cups that would be a great addition to your bar to really bring out the ambiance of the derby.  Try adding the Hella® Company’s Mint Julep recipe to your specialty drink:

Libbey® Julep Cup, image courtesy of Libbey®

Mint Julep

• 2 oz bourbon
• 1 oz mint syrup (try Monin® Green Mint)
• 3 dashes Hella® Bitter Citrus
• crushed ice
• fresh mint sprigs for garnish

Combine bourbon and mint syrup in a shaker and stir without ice. Fill a julep cup with crushed ice. Pour bourbon mixture over crushed ice. A dash of citrus bitters on top. Carefully stick a couple mint sprigs into the cup so you have lots of leaves just above is. Enjoy their scent while drinking.

What to eat

The Kentucky Derby is all about southern traditions, and you know the south has some great food.  But when was the last time you thought to grab the bitters when making some food?  Bitters can be a great addition to your meal’s flavor profile.

For an appetizers and a snack that will be a hit throughout the party make some Caramel Popcorn with Aromatic Bitters.  It could be something brought out to every table instead of peanuts or chips.  It is a sweet way to get the conversations started and thinking about which horse each person would bet on.

Smokey Cheddar Grits, image by Morgan Hinton

For your main dish look at honoring Kentucky with some Kentucky style barbecue with a tomato-based sauce on pork or even mutton if you are so bold.  Then offer a side of Smokey Cheddar Grits, because grits aren’t just for breakfast, and can take on great barbecue smoky flavors while being a wonderful alternative to other grains.

For a fun final touch get your adventurous customers to try some Bitter Candied Bacon for dessert.  It could even be part of a contest to see how many guests can eat.  But we like to think is a great way to end the night for those bittersweet moments of fun with friends.

Off to the races

Now that you have some party ideas to throw a great Kentucky Derby party with the Hella® Company it is time to call your sales representative to see which of the Hella® Bitters for your party during May 7^th race!

The post Have a Hella good party with Hella® Bitters 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.

Photo credit Libbey

The cider craze has been booming over the past few years, with more and more establishments starting to carry hard cider. There are now four common choices for ordering a beverage at your local bar: beer, wine, liquor, or cider. Hard cider is an alcoholic beverage that is naturally gluten free made from the fermented juice of apples. With so many different types of apples being grown for cider, the blending possibilities for different tastes are vast. There are pear, raspberry, pumpkin, hopped, and cinnamon, just to name a few. Some styles you may see at your local cider bar or grocery store includes French, English, Spanish, farmhouse, flavored, hopped, barrel aged, dry, and sweet. While sweet used to be what cider was most commonly thought of, now you can find as many choices as you can with beer and wine depending on what your taste buds crave. You could even host a cider and food pairing.

In 2009, hard cider was a $35 million market but sky rocketed to $366 million by the end of 2014, according to My Daily News. The cider trend was driven when several large beer companies, such as MillerCoors, Heineken, and Boston Beer Company, began debuting their own hard cider; local distilleries later followed. Though this isn’t the first time cider has been popular in the US. Before prohibition, during the 17^th century, fermented apple juice was considered safer to drink than water and was also cheaper. Though it wasn’t until recent years that hard cider has made a dramatic come back.

Much like how different styles of glasses are offered to help you enjoy the flavor of your wine, beer or spirits, Libbey® Foodservice has come out with a new glass especially for cider drinkers; it is part of their Fizzazz® line. The glass is uniquely designed to optimize the palate for hard cider drinkers and mimic the natural shape of the apple, according to Tabletop Journal. The flared top of the Fizzazz® Hard Cider glass delivers a more beer-like experience without increasing carbonation. These glasses are currently available via special order and are offered in a 16 oz. glass in a case of one dozen.

Cider producers have been popping up all around the country the past few years, so be sure to check your local offerings to see if you have one close by to have a cider tasting. Maybe even go to your local store that sells cider and try adding it to your next cocktail special. Blackberry cider, for example, can be a great addition for an even tastier margarita! Or you could even add cider to your next recipe, possibly pork roast with hard cider gravy? Next time you’re traveling through different states, try a local cider–maybe you’ll find your next favorite. Has the cider craze caught you yet?

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