Tequila To-Go

Covid-19 has changed our culture in so many ways. With a new wave of lockdowns possible due to the delta variant, there are several ways bars have adjusted to stay in business. The shutdowns have not discouraged people from drinking, but have encouraged them to be more creative about it. Some of the most innovative bars started to offer craft cocktails in large to-go containers, some added food menus to operate as a “restaurant”. With the exception of select cities, you had to chug your drink before leaving a bar before the pandemic. This taco Tuesday, take your tequila to-go!

Pop the Policies!

In May 2021, Gov. Ron DeSantis signed SB 148,  the so-called alcohol-to-go bill. This makes permanent what was a temporary emergency order to help bars and restaurants offset the losses they received during the mandatory COVID-19 pandemic shutdowns. In order for bars to sell alcohol, the beverage must be sealed in advance by the restaurant or bar staff, a receipt of purchase must be attached to the beverage, it must place in a bag or container that’s sealed in such a manner as to make tampering obvious, and finally, it must be put into either a locked glove box, container, trunk or – in the case of vehicles without a trunk – behind the last upright seat of the vehicle. The purchase must be part of an order that also includes food or non-alcoholic beverages, and they have to account for at least 40% of the total order (not counting manufacturer-sealed alcoholic beverages). The business must be licensed to sell alcohol for consumption on the premises, and it must be a restaurant or bar whose sales are at least 51% food. The sale of to-go alcohol must be cut off at midnight or whenever the kitchen stops making food.

Alcohol Accessibility

DoorDash, Postmates, and Walmart to go are among the several delivery services that have conformed to the times and are now offering alcohol delivery. Of course, the delivery driver must be 21 years of age and the alcohol must remain locked up during transport. From local restaurants to popular chains like Red Robin alcohol, to-go is quickly becoming a trend. With the purchase of food, customers can order bottled beer, wine, and canned cocktails for pick up or curbside. In select locations, the beloved tex mex hotspot, Chili’s also offers their famous Patron margaritas to go, also known as “Mar-go-ritas”. As a result of the pandemic, 39 states including Arkansas, Florida, Kentucky, Oklahoma, Texas, and West Virginia permitted to-go cocktails, but some of those laws were temporary. Louisiana, a state famously known for its open container policies and drive-through frozen drink stands, was doing this back before it was cool. Now that other states have followed suit, businesses and bars have been able to stay afloat.

Tequila To-Go

The Red Robin website states, “Silver linings can appear in unlikely places, and we hope this change can help make life a little easier during these trying times.” Bring your tequila Tuesdays, wine Wednesdays, and Thirsty Thursdays home where it is safe and just as satisfying. The only rule is- you also have to order some food, but no complaints there! The ability to order alcohol to-go has kept the party going amidst the pandemic. If you own a bar don’t kill the buzz and start thinking outside of the (to-go) box.

As always – 

Eat well,

Alexa Infante

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Tony Lagana

Chef Tony is a 42-year veteran of the food industry and is often known by his peers as “The New Product Guru.” Throughout his illustrious culinary career, he’s earned several notable titles and positions including Acquisition International’s “Most Influential Product Development Expert, U.S.” in 2019.

In 1997, Tony also founded Culinary Systems Inc., a group of culinary consultants that assist with culinary training, restaurant start-ups, concept development, and more. Since then, Tony and his team have generated over two billion dollars in sales for their clients in restaurants, retail, and manufacturing.

The strategic, technical, and culinary skills of Tony and his team can be seen on the menus of national chains, in the portfolio of national food manufacturers, and on the grocery shelves of products produced by major retail companies.