at the bar | en el bar
PHOTO COURTESY OF LANEA
Canned Cocktails?
YES, YOU “CAN” | BY ELYSE GLICKMAN | Canned hard
an elaborately prepared craft drink was
seltzers, wine cocktails, ciders and various
almost unthinkable. Even in the fast-ca-
mixed libations—once banned behind any
sual realm, a canned cocktail—no matter
reputable bar—are converting skeptical
how beautifully packaged—may not have
dining became the norm, and regional
consumers with creative flavors, bold
meshed with the brand image the restau-
liquor laws loosened, restaurateurs and
packaging and clever branding.
rant was striving to create.
bar managers began to see canned drinks
You & Yours’ canning system
as one solution to pandemic-induced
But can cocktails in cans really play a profitable part in Mexican restaurants? The answer: “Yes they can!”
Enter COVID…exit the hesitance to serve canned cocktails. When carry-out, delivery and outdoor
problems. That was the case for Bitter & Twisted Cocktail Parlour in Phoenix and Lanea in
2020: A TURNING POINT
Santa Monica, California—both destina-
In the pre-pandemic world, handing cus-
tions that have earned a loyal follow-
tomers a canned version of a Margarita,
ing through their innovative cocktail
paloma, mojito or caipirinha instead of
programs. OCT/NOV/DEC 2020
| el restaurante
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