LIME SHORTAGE….This is NOT a drill


Just when the credo of fresh juice in cocktails has permeated every decent bar in America, a shortage of limes and immense spike in price is having some bar owners and managers worrying about the tough reality this poses: increase drink prices or find alternatives to fresh limes?

Even in Mexico, the issue is dire. According to CNN Mexico, prices in the country have spiked to almost 80 pesos ($6) a kilo, so its no surprise that prices here are bad. In a survey of friends across the country, prices have gone from a low of about $25 a case to the current market price of $135 a case.

This has hit bars hard.

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A truly innovative approach to drink presentation, Bols Foam creates new sensations by enhancing the creative potential of Bols Liqueurs. Our crafty Bols Foam bottle transforms the liqueur inside into instant foam, which quite literally adds a new dimension to any cocktail, coffee or dessert.

There are a total of six foams – Amaretto, Cassis, Blue ( think triple sec) are the first arrivals to select US states.  They also have Peppermint (maybe a deconstructed mojito), Cacao White and Banana.

Each 200-mL bottle comes with a pump that will turn the liquid into two liters of frothy foam that it claims will hold for at least 15 minutes.

The suggested retail price of Bols’ new foams is $17.99 and you can now find them in select states.



Dutch liqueur-maker Bols has just released three new “alcoholic foams”: Amaretto, Cassis and, umm, Blue (it’s a citrus liqueur). Each 200-mL bottle comes with a pump that will turn the liquid into two liters of frothy foam that it claims will hold for at least 15 minutes. – See more at:



Nope, I don’t understand this. Why? On the occasion I do stop by, it won’t be for a beer or wine. That’s my job. I serve very few coffee-laced alcohol-based drinks. But then again I get a different crowd.

Starbucks says it plans to roll out its Evening program—which includes beer and wine sales and specialty food items—to thousands of stores across the country over the next several years. Speaking to Bloomberg in recent days, Starbucks COO Troy Alstead said testing of the concept in Chicago, Atlanta and Southern California over the past three years has shown that adding beer, wine and other specialty items results in “a meaningful increase in sales” during the evening hours.

The company first sold alcohol in October 2010 at a Seattle store. In January 2012, Starbucks said it was expanding the test to as many as 25 locations in Chicago, Atlanta and Southern California. In Chicago, the after-4 p.m. menu includes fare such as truffle macaroni and cheese, chicken skewers, Chardonnay and chocolate fondue.

NEW PRODUCT: Johnny Appleseed


Its newest beverage, Johnny Appleseed Hard Apple Cider, will become available nationwide on April 7. Described as a “sweet and intense hard apple cider” in promotions, Johnny Appleseed has an alcohol content of 5.5% and includes apple juice from fruit harvested in the U.S. and elsewhere. The cider is made in Baldwinsville, N.Y.

Cider occupies a “sweet spot” between beer and wine and hard liquor drinks mixed with juice, says Adam Oakley, vice president of high-end at Anheuser-Busch. “Cider drinkers are looking for an alternative, (and) they want something that is more refreshing. We tried to develop the most refreshing cider that you could get by blending … a perfect balance of apple intensity and sweetness.”

Johnny Appleseed Hard Apple Cider will be available in 12-ounce glass bottles with a twist-off cap in six-packs and 12-packs, and sold individually in 16-ounce and 25-ounce cans. It will be available on draft this summer.