Signature Drink: Fustini’s Ruby Red Grapefruit Salty Dog

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  • 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. 

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

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

We live in a society where people are constantly on their smartphones. According a recent article in Time magazine, Americans collectively check their phones more than 8 billion times per day. That’s an average of 46 times per day per person, likely more for those in younger age groups.

As meeting planners, we should be asking ourselves, how do we take advantage of this new reality, and do our events need mobile apps?

Do you want your attendees to be engaged?


Situated at the thriving intersection of Chicago’s Six Corners in Wicker Park, Café Robey combines modern American dining with high ceilings, floor-to-ceiling windows, and a new menu and drink program. Head chef Kevin McAllister churns out delectable menu items like pastrami-style duck and brioche french toast, while the new drink menu offers delights such as this Sloe Burn.