• Signature Drink: Fustini’s Ruby Red Grapefruit Salty Dog

    It’s spring and time for something unusual at your next event.

     
    POSTED March 8, 2018
     

How about pairing your favorite beverage with a little vinegar?

“You can mix almost anything in your drink recipes with specialty balsamic vinegars,” says Andy Stewart, corporate chef for the Traverse-City based Fustini’s Oils and Vinegars shops. (See page 10 for more event options.)

“The possibilities are endless. How about lemonade with our Sicilian Lemon balsamic vinegar and sparkling water? It’s a nice treat. Or maybe a Moscow Mule with ginger and honey balsamic or an Appletini with white apple balsamic vinegar? We like Bloody Marys with a teaspoon of our Cayenne Crush Chili oil or a Traverse City Cherry Fizz with our TC Cherry vinegar,” he says.

You get the picture. It’s unexpected and quite tasty. Open your taste buds with this Up North company’s spring treat. 

INGREDIENTS
—2 slices Ruby Red grapefruit
—2 oz. Ruby Red grapefruit juice
— 1 teaspoon Fustini’s Grapefruit Balsamic Vinegar
—2 oz. vodka (your choice!)
—salt
—ice

DIRECTIONS
Smear rim of a highball or margarita glass with one of the grapefruit slices. Spread salt on fl at surface and press rim of glass into salt. Fill glass with ice. Pour grapefruit juice, Fustini’s Grapefruit Balsamic Vinegar and vodka into the glass and stir. Garnish with the other grapefruit slice and serve

Courtesy of Fustini's in Traverse City

TED’s five-year tenure in the Northwest has been filled with innovation, lessons and surprises. 

 

More good news for meetings and events continues to pour out of the Gerald R. Ford International (GFIA) Airport.

The airport reported an almost 6 percent increase in passengers—2,811,622 total in 2017—flying and in out of the Grand Rapids facility. That record established the best year in the airport’s 54-year history, and marked the fifth straight year of record-setting growth.

The airport saw growth in 11 of 12 months during 2017, and experienced 53 months of growth over a 60-month period.

 

From its tasty Troublemaker fall specialty drink to its featured spring MI Thyme signature cocktail, the mixologists at Ann Arbor’s The Kensington Hotel offer a flavorful selection of aftermeeting options.