The reduction in dessert orders due to health concerns and meal expense is obvious in the fickle world of dining out. But get a few bevvies under diners’ belts and no-one cares about any of that anymore. We’re having too good a time to stop there! Enter the smart restauranteur.

Originally, cocktails were a simple mix of spirits, sugar, water, and bitters. In the 1860’s, a liqueur was introduced into the mix, forming the beginnings of the true, alcoholic cocktail.