Unfiltered Hospitality

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Unfiltered Hospitality Making experience better for your bar with the Four Pillars of Profitability: Process, People, Produ

Some classics don’t need reinventing—they just need to be done right. 🥃Our take on the Wh***ey Sour is all about balance...
10/02/2026

Some classics don’t need reinventing—they just need to be done right. 🥃

Our take on the Wh***ey Sour is all about balance: bold wh***ey, fresh citrus, the right touch of sweetness, and that signature silky texture.

Simple on paper. Precise in ex*****on. A reminder that great cocktail programs are built on mastering the classics.

***eySour ClassicCocktails

Always a pleasure getting back into the classroom.Ben Potts recently joined students at the FIU Chaplin School of Hospit...
09/30/2026

Always a pleasure getting back into the classroom.
Ben Potts recently joined students at the FIU Chaplin School of Hospitality & Tourism Management to share the story behind Unfiltered Hospitality, our approach to beverage consulting, and what it really takes to create better hospitality experiences.
From building stronger beverage programs to improving operations and developing teams, the conversation focused on a principle that continues to guide our work: every detail is an opportunity to make the guest experience better.
We’re grateful for the opportunity to connect with the next generation of hospitality professionals and share some of the lessons we’ve learned along the way.
HospitalityIndustry MiamiHospitality

09/28/2026

On site training at Amara focused on giving the team knowledge, techniques, and confidence to deliver every cocktail the way it was designed. Because even the best menu only succeeds when every guest has the same great experience.

Introducing the Blazing Saddles 🌶️🥒Our twist on the classic Margarita brings together cool cucumber and bright citrus wi...
09/25/2026

Introducing the Blazing Saddles 🌶️🥒

Our twist on the classic Margarita brings together cool cucumber and bright citrus with a spicy Tajín rim. A fresh spray of cilantro essence finishes the cocktail, adding an aromatic layer that makes every sip feel even more vibrant and refreshing.

A familiar classic, reimagined with a little extra attitude.

BeverageProgram CocktailCulture

09/23/2026

“On-site training at DKN Flora Loca.

From cocktail specifications and menu knowledge to batching and bar setup, every detail plays a role in creating a consistent guest experience.

Strong beverage programs are built through preparation, alignment, and continuous training.

What area of bartender training do you believe has the greatest impact on guest experience?

Introducing the Peach Berry Buck 🍑🍓A bright and refreshing mezcal buck featuring layers or peach, berry, citrus, and spi...
09/22/2026

Introducing the Peach Berry Buck 🍑🍓

A bright and refreshing mezcal buck featuring layers or peach, berry, citrus, and spice-built for an easy-drinking moment.

Featured at the Captital One Lounge at Dallas Fort Worth International Airport, where thoughtful cocktails and hospitality meet the journey.

Another one from the UH cocktail lab. ✈️🍹

09/17/2026

A look at onsite tastings with clients. Prior to launching a new menu whether it’s an opening or a menu refresh it’s important to evaluate each drink.

When should you double strain a cocktail?A standard strainer holds back the larger pieces of ice, while a fine-mesh stra...
09/14/2026

When should you double strain a cocktail?

A standard strainer holds back the larger pieces of ice, while a fine-mesh strainer catches smaller ice shards, citrus pulp, herbs, and fruit particles.

Double straining is especially useful for cocktails served up, or anytime the drink needs a clean appearance and smooth texture. It’s not necessary for every cocktail—the technique should always support the intended final result.

Atlanta, we’re here. 🥂Today at the QSR Evolution Conference, our own Ben Potts joins Peter Kiley of Monday Night Brewing...
09/10/2026

Atlanta, we’re here. 🥂

Today at the QSR Evolution Conference, our own Ben Potts joins Peter Kiley of Monday Night Brewing and Ian O’Neil of Rubix Foods for Raising the Bar: Innovation, Ops & What’s Next.

The conversation: what guests actually want from beverages right now—and, more importantly, which trends can move beyond the hype and become successful, scalable restaurant programs.

From evolving drinking habits and NA innovation to premium experiences, emerging trends and the operational realities behind bringing a great beverage idea to life, we’re excited to share some perspective from behind the bar.

Raising the Bar
📍 QSR Evolution Conference | Atlanta
🕑 Today | 2:00–2:45 PM

See you there.

CocktailCulture

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Miami, FL

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