Courtesy of T-Zero Lounge, St Julien Hotel & Spa

INGREDIENTS
—2 bottles Plantation 3 Stars Rum
—1 bottle Dolin Blanc Dry Vermouth
—1.5 bottle Aperol
—1 bottle Pierre Ferrand 1st cru Cognac

BARREL
Stir and age in an oak barrel for 1½ to 2 weeks.

COCKTAIL
Pour individual cocktail, stir in four dashes of Regan’s Orange Bitters, strain over one large ice cube and garnish with an orange twist.

As the number of vaccinations across the country increases, the amount of live events and gatherings will hopefully rise with it. However, that doesn’t mean the way people gather will go back to normal instantly: there may be an adjustment period before bars, theaters, stadiums and churches are all full of people again.

 Spacing, social distancing, and creativity will be vital for planners and venues in the meantime, and tools like staging, seating, and more will be crucial for the execution of these.

 

As the number of vaccinations across the country increases, the amount of live events and gatherings will hopefully rise with it. However, that doesn’t mean the way people gather will go back to normal instantly: there may be an adjustment period before bars, theaters, stadiums and churches are all full of people again.

 Spacing, social distancing, and creativity will be vital for planners and venues in the meantime, and tools like staging, seating, and more will be crucial for the execution of these.

 

2020 was on track to be a record year. For some catering companies across the state, continuous growth year-over-year had set them up for success, and they thought it would be their best 365 days yet.

And a record year it was—but not for good reasons. Layoffs and furloughs, major losses in sales, and too many cancellations and postponed events to count made 2020 a year that catering companies will never forget.