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Why You Should Hire for Grit

Why You Should Hire for Grit

by Jennifer Radkey

Punch today in the face motivation print

It’s no secret that the hospitality industry is currently struggling to fill empty positions.

In an industry that suffered immensely throughout the pandemic with closures and restrictions, the desire for workers to return is low. Add in underlying issues such as low wages, unappealing hours, and sometimes undesirable work culture, and it makes the hunt for great employees seem even more daunting.

But what do you do when the resumes do come in? How do you select team members who will make your business stronger and help you strive towards success?

I’m going to suggest that you start by looking for one key characteristic: Grit.

What is Grit?

Psychologist and grit specialist Angela Duckworth states that, “Grit is sustained passion and perseverance for long term goals.” Grit is showing stamina in order to achieve success. It is often a better predictor of success than talent or skill alone.

If you want to do a deep dive into the benefits of grit to learn how and why grit is a better predictor of success than talent or intelligence, I highly suggest reading Duckworth’s book Grit: The Power of Passion and Perseverance. You can also check out her Ted Talks.

Why Grit?

Gritty individuals are more likely to deal with adversity better. These are the people you want on your team, especially in leadership roles. They are individuals who see success as a marathon and do not quit.

In an industry known for high turnover, the number one quality you should be scouting for is perseverance. Who is going to stick with you when times are stressful? Who is going to push for personal and professional growth? These are the individuals you need to look for.

Hiring for Skill

Many restaurant and bar owners will look at skill first when hiring new staff. I get it. If someone has previous experience and has demonstrated job specific skills, then it means less training on your part. If they “know what they’re doing,” that individual should be a good hire, right?

While finding someone with skill may prove that they can do the day-to-day tasks, it says nothing about how dedicated they will be to your business, what their growth potential is, or what their values may be. Skill can be easily taught; values, grit, and a growth mindset, however, can not.

Hiring for Grit

It starts with your job ad. An individual with grit is on the search for growth opportunities and for challenges.

What are you offering your team members? Are you offering learning opportunities, tuition assistance, training experiences? Are you making this clear from the very start that these opportunities are available?

If you want dedicated employees who are of a growth mindset you need to attract them to you with what they are searching for.

The Resume

Resumes may not be plentiful, and you may need to fill a position ASAP, but you still need to take the time to carefully analyze a resume if you want to hire for long-term success.

When reading a resume there are clues to indicate if the candidate has grit. Firstly, check to see how long they have stuck with previous jobs, teams, hobbies, volunteer positions, etc. Do they have a lot of experience but have switched jobs every one to two years? Have they done a lot of volunteer work but only for very brief stints?

Secondly, what level of achievement did they receive in these? For example, an individual who was on a varsity basketball team for four years, was made captain, and won a championship shows more grit than someone who played recreational basketball for a year and didn’t win any major awards.

One more example: An individual who started off as host, stayed with the restaurant for several years, and during that time made his way to the management team shows more grit than an individual who has more years of experience but it is spread over various establishments and each stint is less than a year in length.

The Hiring Process

A person with grit will not make you hunt them down. If anything, they will hunt you down!

The individuals who go out of their way to research your establishment before an interview, who follow up in a timely way for setting up interviews, and who follow up after their resume is sent and after they have an interview are the type of people you want on your team.

Do not overlook these individuals (even if they don’t have a ton of experience) because they are demonstrating respect, a keen interest in working for you, and dedication. Remember, skill can easily be taught but key qualities such as grit and growth mindset can not.

The Interview

There are some key questions you can ask during the interview process to determine if a candidate has grit:

  • “Tell me about a big goal you had and how you went about achieving that goal.” Look for specific details about how they reached their goal.
  • “Tell me about a time when you gave up on a goal, and why.” People give up on goals all the time. Perhaps it turned out to just not be feasible. Maybe a major life-changing event happened. A person with grit will typically only give up on a goal for a significant reason.
  • “Tell me about a major obstacle or challenge that you recently had to overcome, and how you did so.” The hospitality industry is full of obstacles and daily challenges both big and small. You need an idea of if and how your team members can overcome these obstacles.
  • “Who is a successful person that you admire, and why?” Does the candidate admire someone successful because of work ethic, grit, perseverance, bravery, etc.? Or do they admire the person for talent, success, material wealth, and popularity? What we admire in others is often what we try to achieve for ourselves.

These are all questions that will give you an idea of someone’s level of grit.

The Bottom Line

Turnover hurts everyone, and it hurts our bottom line. In our industry it is inevitable, but it doesn’t need to be a continuous revolving door of employees.

Start by attracting the right people, look for signs of grit during the hiring process, and then do your part by creating a rewarding and positive work environment to create longevity.

Is hiring stressful? You bet. But if you do it right, hopefully you won’t have to do it often! Here’s to personal and professional well-being. Cheers!

Image: Johnson Wang on Unsplash

by David Klemt David Klemt No Comments

Bee’s Knees Week: Save the Bees!

Bee’s Knees Week: Save the Bees!

by David Klemt

Honey bee on a yellow flower

What if you could help the planet with a simple but refreshing three-ingredient cocktail, a photo, and a hashtag?

Would you do it? We think you and your guests would.

Today marks the start of Bee’s Knees Week, which runs through October 3.

Learn more about how you, your business, and your guests can participate below!

Bee’s Knees Week

We all know Negroni Week. In fact, the ninth annual Negroni Week concluded this past Sunday.

Lesser known but making a name for itself is Bee’s Knees Week. First launched in 2017, this is the campaign’s fifth year.

Nearly 1,000 bars participated in Bee’s Knees Week last year. Since 2017, participants have raised more than $70,000.

We’d love to see more than 1,000 bars take part this year, so click here to register your business to participate.

Save the Bees

So, why save the bees? They’re an integral part of our planet’s ecosystem.

As we know, bees pollinate flora and crops. That means these keystone insects help develop and maintain habitats, and also ensure sufficient food supplies.

Unfortunately, bee populations are on the decline. Simply put, if the bees die, most of life on Earth dies next.

So, when you participate in Bee’s Knees Week and encourage your guests to do so as well, what’s the result?

For every photo posted to social media of a Bee’s Knees cocktail that includes #beeskneesweek and @barrhillgin, Barr Hill Gin will plant ten square feet of bee habitat.

Simply put, it can’t be any easier to participate in this eco-friendly campaign. Once you register your restaurant, bar, entertainment venue, or hotel, build a Bee’s Knees, snap a photo, tag and post it, and use it to promote your participation to guests and followers.

Build the Cocktail

The Bee’s Knees cocktail is a straightforward, three-ingredient drink with a simple garnish:

  • 2 oz. Gin
  • 0.75 oz. Honey syrup (make your own: 2 parts honey, 1 part hot water, let cool)
  • 0.75 oz. Fresh lemon juice
  • Lemon twist to garnish

 

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A post shared by BARR HILL (@barrhillgin)

First, chill a cocktail glass. In a mixing tin, combine the three ingredients with ice. Second, shake and double strain into the prepared glass. Third, garnish with a lemon twist.

Next, serve and ask your guests to post a photo of their refreshing cocktail that includes the tags #beeskneesweek and @barrhillgin.

And that’s it—you’re helping save the bees and the planet.

Image: Dmitry Grigoriev on Unsplash

by David Klemt David Klemt No Comments

Can Luxury be Accessible?

Can Luxury be Accessible?

by David Klemt

Poolside seating at luxury resort hotel in Cabo San Lucas

Can everyone experience luxury or is this category of hospitality inherently exclusive, serving only a small percentage of consumers?

During a panel discussion titled “Brand Identity: The Evolution of Luxury in Lifestyle Hotels” at Hospitality Design Expo 2021, one speaker answered this question.

Moreover, this speaker’s answer was simple and definitive.

What is Luxury?

Blame luxury brand marketing but it seems many people define luxury through the Three Es: exclusive, extravagant, and expensive.

However, as people reflect and rethink their priorities, a new view of luxury appears to be emerging.

Lee Shuman, director of project management at Peachtree Hotel Group, defines luxury through the Three Cs: comfort, convenience and contemplation.

Interestingly, comfort is included in the dictionary definition of luxury as well. (And yes, I know it’s cliché to point to dictionary definitions in articles.)

We’ve been hearing for a few years now that more people, particularly younger Millennials and Gen Zers, favor experiences over material items. Time is more valuable to these consumers than possessions.

Shuman’s Three Cs, then, speak to these consumers:

  • Obviously, people seek out comfort, particularly when it comes to hotels, resorts, restaurants, and travel.
  • Convenience reduces friction and removes pain points, allowing guests to spend their valuable time seeking out memorable experiences seamlessly.
  • When it comes to contemplation, Shuman says this is a design component that provides guests with several opportunities to notice and experience design “moments.” Contemplation also relates directly to experiences.

Operators who embrace and embody the Three Cs will meet guest expectations of luxury.

Can Luxury be Accessible?

Shuman answered this question succinctly: “Luxury has to be accessible.” Not can be accessible, not should be accessible, but luxury must be accessible.

Going further, Shuman said that “everyone in every strata should experience luxury.” There are a couple of ways to interpret this view of luxury.

Looking at this subject through the lens of convenience, one can take Shuman’s opinion on luxury literally. Everyone, regardless of the category or price point of hotel or resort (or restaurant, for that matter), should have access to luxury.

An alternate view that still relates to convenience is that if luxury is too exclusive, too few consumers will have access and the venue won’t be profitable.

Another viewpoint is that luxury needs to be accessible physically. In other words, if it can’t be touched, it’s not luxurious.

Per Shuman, guests don’t want luxury they can see but not touch.

Make it Happen

Shuman likes to see how guests are using a given property. Observing guests in situ provides him with insights that can be used enhance their experiences and improve design.

Hotel and resort guests are, from what Shuman observes, trending younger. Although, he said that could be because operators are aging.

As we’ve been learning, many younger guests are after experiences, comfort and convenience regardless of where they’re staying. Ticking those three boxes will help operators attract these younger guests.

Of course, older guests, due in part to a reshuffling of priorities during the pandemic, also have an interest in the Three Cs.

Shuman is also seeing that hotels and resorts must be enjoyable to use. Interestingly, he’s observing pools falling out of favor while the demand for well-designed health centers. His commitment to observing and learning about guests constantly provides these insights.

To make luxury accessible moving forward, operators should embrace the Three Cs, observe their guests continuously, and realize that luxury doesn’t necessitate excluding guests.

As consumer desires and expectations change, operators must adapt more and more rapidly. Increasingly, change is impacting the perception of luxury.

Yes, the Three Es still exist and likely always will. However, the Three Cs are informing a more modern view of luxury.

Image: GaPeppy1 from Pexels

by David Klemt David Klemt No Comments

The Outdoor Experiential Movement

The Outdoor Experiential Movement

by David Klemt

Airstream Sport trailer in the woods

When we think of a hotel or resort, we tend to picture a traditional property with hundreds of rooms and suites.

However, the consumer craving for unique experiences is changing our collective perception of resorts as we know them.

While not an entirely new take on resorts, concepts that embrace the great outdoors and nature are gaining in popularity.

The Great Outdoors

Of course, we can attribute the development of new outdoor resort concepts to the pandemic. After all, the demand for outdoor experiences has exploded since Covid-19 brought the hospitality industry to its knees.

But the desire by humans to be one with nature isn’t new. Perhaps , though, health and wellness, #vanlife, festivals, and Instagram pages devoted to stunning outdoor photography have simply amplified many people’s drive to worry less about their chosen resort’s rooms and more about the surrounding landscape.

This interest in and demand for new takes on resorts and hotels speaks to several trends investigated during Hospitality Design Expo 2021. As we touched on last week, these key trends influencing hospitality design are sustainability, an interest in maximizing outdoor areas and experiences, and immersion in local culture.

Working with the Landscape

There are several ways to approach this type of concept.

For example, Ryan Miller, chief brand officer for AutoCamp, offered two big tips for designing for what he dubs the “outdoor experiential hospitality movement.” During HD Expo 2021 in Las Vegas, Miller said views should always receive priority. That tips ties directly into another big takeaway: designers can create memorable moments by working with grades.

Founded in 2013, AutoCamp boasts an exclusive contract with Airstream to design “suite trailers.” The brand’s approach focuses on immersion coupled with convenience and comfort. A clubhouse features luxury amenities, there’s an F&B program, meeting rooms are available, and guests have access to a general store.

The approach, says Miller, ensures the brand is able to capture guests who normally would eschew camping and outdoor experiences.

Kona Gray, principal at EDSA and a landscape architect with nearly three decades’ experience, says that “designing with nature matters.” Designers need to understand the value in the land on which a resort or hotel will sit. And no, Gray doesn’t mean the monetary real estate value.

That understanding will help designers to work with the land, not around it, and become stewards of the land. There’s an ROI, says Gray, from the outdoors that shouldn’t be taken for granted.

Different Approaches

Hannah Collins, founder and principal designer at ROY Hospitality Design Studio, and Carlos Becil, chief experience officer at Getaway, represent two concepts with very different takes on the outdoor resort concept.

Collins and ROY designed Yonder Escalante, and other Yonder escapes are planned for the future. Like AutoCamp, Yonder utilizes Airstream trailers. However, the property also features modern cabins that stand out against their Airstream counterparts while complementing the landscape.

Additionally, Yonder also features a modern clubhouse. Guests are encouraged to socialize rather than isolate to enjoy the outdoors. There’s also a decidedly sexy vibe to Yonder, which features private bathhouses, outdoor (private) showers, and a massive hot tub in the pool area.

Getaway also features cabins. And, of course, the focus is on an immersive outdoor experience. However, that’s where the similarities between Getaway and Yonder end.

As the name implies—well, outright expresses, really—Getaway provides its guests with an escape. In fact, when exploring the website to reserve a cabin, there’s no “locations” tab. Instead, locations are found under the heading “Escape From.”

Properties are located about two hours from the nearest major city. There are no check-in desks at Getaway properties. Guests won’t interact with Getaway staff in person. Cabins are 50 to 150 feet away from one another. There really isn’t WiFi or high-speed cellular service at a Getaway location.

In other words, Getaway doesn’t encourage socializing. Instead, the brand values unplugging, immersing one’s self in nature, and recharging.

Give ‘Em What They Want

If guests want to experience more of the outdoors, meet that desire. Truly, it’s soon going to be an expectation.

That doesn’t hold true only for hotels and resorts—restaurants, bars, entertainment venues should take heed as well.

As sustainability, health and wellness, and a desire to convene with nature grow stronger among consumers, operators who provide unique outdoor experiences will thrive.

Don’t get stuck inside and left behind.

Image: Airstream Inc. on Unsplash

by David Klemt David Klemt No Comments

Meeting Expectations Through Hotel Design

Meeting Expectations Through Hotel Design

by David Klemt

Lit neon hotel sign with blue and purple background

During Hospitality Design Expo 2021, the show’s version of a live “Ask Me Anything” addressed meeting and exceeding new guest expectations.

On the design side, firms must meet the needs and visions of clients and brands. In turn, design clients are attempting to best meet their guests’ expectations in the short and long term.

Additionally, agencies are designing for the pandemic-driven new normal. The way guests use hotels and resorts has changed. Hotel and resort operators must adapt, and so must the designers with whom they work.

Gonzalo Bustamante, Executive Vice President, Design and Development, MGM Resorts International

Quick to point out that he comes from the design world rather than the hotel world, Bustamante is proud of how fast MGM embraced the pivot.

The company adapted to meet the needs of guests while also doing what’s necessary for the bottom line.

Bustamante feels we’re all living and working “in the new version of reality.” Therefore, moving forward, MGM properties will feature design based on the new normal.

When collaborating with designers, Bustamante looks for storytellers who can listen and stay on budget.

Kristen Conry, Senior Vice President, Global Design, US & Canada, Marriott International

What was once a guest desire, says Conry, is now an expectation.

For instance, guests expect hotels and resorts to build and operate sustainably; offer health and wellness features; and provide access to outdoor spaces.

Conry is curious about two specific elements of hotel and resort design.

One, she has an interest in how all-inclusive stays and properties will perform and progress.

Two, Conry wonders if hotel groups shrinking their carbon footprints will encourage guests to make more repeat visits. If a guest is motivated to support a particular brand because of their commitment to “green” operations, the hope is that they won’t cut back on hotel stays to shrink their own footprint.

Conry is encouraged by the increase in conversations designers and their clients are having about utilizing indoor-outdoor and outdoor spaces.

Gary Dollens, Global Head, Design / Product and Brand Development, Hyatt

Leisure travelers are returning to hotels, meaning they’re more important now to the bottom line, per Dollens.

However, there are two other developments that seem to have really caught Dollens’ attention.

One is hotel and resort properties operating with smaller teams. The second is that margins are “better than they’ve ever been.”

If groups can operate with smaller teams without impacting the guest experience negatively, why would they return to working with larger teams? Operators, encouraged by improved margins, are now used to new changes and are unlikely to go back to pre-pandemic operations.

For example, Dollens stated that Hyatt’s current RevPAR (revenue per available room) is up 19 percent compared to 2019. The company also acquired all-inclusive luxury brand Apple Leisure Group for $2.7 billion this year.

Helen Jorgensen, Vice President, Design and Procurement, Host Hotels & Resorts

Jorgensen and Host, like so many companies, adapted to working remotely.

Of course, teams used to gather to discuss design projects. Now, they gather digitally to review virtual room models.

However, it seems she’s eager to return to working in person. After all, while we’ve definitely made leaps and bounds in terms of technology, nothing beats experiencing a hotel room physically. There’s no better way—at the moment—to gauge the guest experience than actually touching and seeing everything in person.

Host and Jorgensen, like MGM and Bustamante, have been moving quickly. She expects Host to complete 16 major property renovations by 2023.

Part of those renovations has to do with room size and amenities. For instance, Jorgensen says suites will account for 19 percent of property rooms. That’s more than double current Host inventory, which is eight percent.

In terms of other design trends, Jorgensen expects sustainability to become more important to more guests. Certainly, that’s related to another trend Jorgensen identifies as crucial moving forward: wellness.

Larry Traxler, Senior Vice President, Global Design, Hilton

All-inclusive experiences are the future for hotels and resorts, per Traxler. Given the increased stress guests are experiencing on a daily basis due in large part to the pandemic, this makes sense.

Guests want to show up and know that everything is handled—eliminating friction is a luxury.

Speaking of which, luxury and lifestyle categories are performing very well for Hilton. However, extended stay is the current category leader for the brand.

When it comes to design challenges, Traxler and Hilton are focusing on a few crucial elements: F&B, outdoor experiences, and air quality.

During this session, Traxler said that F&B must evolve. Destination restaurants on property are performing well for Hilton.

That speaks to another crucial element Traxler mentioned: avoiding cookie-cutter design and experiences. Guests want unique experiences, and that extends to all markets. In fact, many guests want access to more outdoor areas, from balconies and pool areas to lawns and restaurants.

And while it may seem counterintuitive, Traxler says that hotels and resorts can improve property air quality without a “massive outlay” of money. In fact, Traxler says there’s no better time than now to build hotels, with Hilton projecting five-percent growth but achieving seven percent.

Summary

When it comes to hotels, resorts, and design, there are a few key factors operators should focus on now and for the future:

  • Luxury, extended stay, and all-inclusive categories are performing well.
  • The leisure traveler is returning.
  • Food & Beverage offerings must evolve.
  • The use of outdoor spaces is now integral to design.
  • Sustainability, health, and wellness are important to a growing percentage of guests. This includes air quality.
  • Smaller teams may shift from trend to standard operating procedure.
  • The time to build is now.

Image: Ph B on Unsplash

by David Klemt David Klemt No Comments

Canadian On-premise Sales Stabilizing

Canadian On-premise Sales Stabilizing

by David Klemt

Canadian flag in downtown Toronto, Ontario, Canada

A report from Restaurants Canada and Nielsen CGA shows that on-premise sales are steadying and, in some provinces, growing.

In fact, with the exception of Alberta being slightly down, Canada’s nationwide sales velocity looks promising in comparison to 2019.

Overall, Canada’s on-premise velocity is on the rise. Let’s take a look at how the three main provinces KRG Hospitality services are performing.

Alberta

To say that Alberta is down is a tad misleading. The province’s performance is nearly on par with 2019.

In comparison to 2019, Alberta is just -1 percent below in velocity levels.

Now, in comparison to 2020, the province is +46 percent. However, 2019 is a far more accurate gauge of performance.

While being down one percent is on the surface negative, growth in Calgary and Edmonton is highly encouraging.

In the week to August 21, Calgary’s velocity rose +4 percent, while Edmonton grew +10 percent. Those two cities are responsible for overall growth in velocity in Alberta of +4 percent.

Should the upward trend continue, Alberta will match and surpass 2019 quickly.

British Columbia

Of the three key provinces in which KRG Hospitality operates, BC is the second-best performing in comparison to 2019. Against 2020, BC is the third top performer.

Per Restaurants Canada and CGA, BC velocity is up +12 percent in comparison with 2019’s sales. The province is up +33 percent when compared to 2020.

In Vancouver, velocity is flat rather than experiencing negative growth. Any negative trends, according to the Restaurants Canada and CGA report, is coming from Victoria. That city is down -6 percent.

Ontario

Of our key Canadian markets, Ontario is performing the best overall.

Compare velocity to 2020 and the province is up +48 percent. In comparison to 2019, Ontario’s velocity is up +13 percent.

One can attribute current growth to Toronto. The Ontario city’s performance in the week to August 21 is +4 percent.

Canada

According to the report, sales velocity in Canada is up +2 percent overall.

Compare the country’s overall performance against 2020 and 2019, and Canada is trending upward. The nation’s on-premise velocity is up +41 percent in comparison to 2020 and +11 percent against 2019.

Clearly, the expectation is for the country’s on-premise performance to experience further growth as consumers return to in-person dining and restrictions loosen.

However, it’s important for operators to not simply return to pre-pandemic operations. Consumer behaviors have changed and many pandemic-driven habits—delivery, for example—are now permanent.

Further, now’s the time for those considering proceeding with plans to open restaurants, bars and hotels to move forward. In fact, Travis Tober, the guest from our milestone 50th episode of Bar Hacks, believes there’s no better time than now to open a hospitality venue.

Image: Lewis Parsons on Unsplash

by David Klemt David Klemt No Comments

SevenRooms Announces New Partnership

SevenRooms Announces Huge New Partnership

by David Klemt

Handshake emoji neon sign signifying partnership

SevenRooms announces today a major partnership that will change the game for operators in the UK, Australia, and across Europe.

The online reservation platform is entering a multi-year partnership with TheFork.

Fortunately, the hospitality industry, once slow to embrace new technology, is now adopting tech at a rapid pace.

This collaboration between SevenRooms and TheFork represents both a giant leap in tech innovation and support for our industry.

SevenRooms

By now, there should be no question that SevenRooms is among the most powerful tools an operator can wield.

On the surface, SevenRooms is “just” a reservation platform. In reality, the platform offers a full suite of guest engagement and retention tools; automated marketing tools; front- and back-of-house management; direct and third-party delivery management; and much more.

Additionally, the company has long been supportive of the hospitality industry. The founders didn’t just assume their reservation and engagement solutions were effective.

Rather, they spent time in the trenches. They took reservations, checked coats, and hung out with hospitality teams when their shifts were over.

During the pandemic, the platform studied the impact of third-party delivery on operators. To that end, they developed a launched a direct delivery module to help operators protect their bottom lines.

TheFork

Operating in more than 20 countries, TheFork is a TripAdvisor company.

Per TheFork, the company boasts more than 80,000 partner restaurants across the globe. Additionally, TheFork’s app has 28 million downloads and counting, and their site features over 22 million restaurant reviews.

In other words, TheFork enjoys a unique position in terms of connecting guests with restaurants.

The platform features a loyalty program; exclusive deals for guests who make reservations via TheFork; an “insider” feature that connects with guests with trendy and gourmet restaurants and entices them with a special offer; and more.

The Partnership

When one reviews how both platforms work, this partnership is a no-brainer. Going deeper, it appears the companies share similar values and commitment to the industry.

For example, SevenRooms subsidized more than $10 million in licensing fees to help operators during the pandemic. TheFork dedicated nearly $30 million to the industry within the 22 countries in which they operate.

This partnership is culminating in a two-way integration. Customers of SevenRooms will gain access to millions of diners who use TheFork to make reservations. In turn, TheFork now has access to SevenRooms’ marketing and venue management tools.

The result? Operators will be able to more easily and consistently fill their seats and attract new guests. The powerful tools that are at the disposal of SevenRooms customers will help to engage and retain those new guests, converting them to loyal regulars.

Hospitality seems to be steadily entering its Collaboration Era. Operators and platforms are seeking beneficial partnerships, all the while embracing more and more tech that enhances the guest experience and boosts the bottom line.

It will be exciting to see where we go from here.

Image: Charles Deluvio on Unsplash

by David Klemt David Klemt No Comments

8 Bourbon Cocktails You Need to Know

8 Bourbon Cocktails You Need to Know

David Klemt

Cocktail and smoke on top stack of books

This is the culmination of all our Bourbon Heritage Month coverage, our final word on the subject: the bourbon cocktails you must know.

Yes, there are those out there who bristle at the thought of enjoying their favorite spirit being adulterated.

Combining bourbon with mixers, modifiers, even ice?! “Blasphemy,” they hiss.

Personally, we believe in enjoying spirits however you want. That’s doubly true for paying guests.

So, this is for those who appreciate their bourbon with ingredients beyond a drop of the world’s most pure water or an impossibly clear ice cube.

Here are the bourbon cocktails you and your bar team need to know.

Old Fashioned

At this point, the Old Fashioned is ubiquitous to the point that it’s doubtful there’s even a neophyte bartender who can’t make at least a mediocre one. However, this drink doesn’t carry its “classic” designation for no reason. In fact, the simpler the drink, the more legendarily classic, the more crucial it is that your bar team can absolutely nail it.

Add a half-teaspoon of sugar, three dashes of Angostura Bitters, and one teaspoon of water to a rocks glass. Stir until the sugar is dissolved. Add a large ice cube or ice sphere, or a fill the glass with big ice cubes, and add two ounces of bourbon. Stir, express an orange peel around the rim of the glass, and drop it into the drink.

Bourbon Smash

Here’s an interesting bit of trivia: All Smash cocktails are Juleps but not all Juleps are Smashes, according to Imbibe Magazine. While difficult to define, Imbibe says crucial characteristics of a Smash are ice, fruit that’s in season, and a spirit base.

Prepare a rocks glass by chilling it with ice. Grab a cocktail shaker and toss in three lemon wedges. Muddle those, then add two ounces of bourbon, three-quarters of an ounce of simple syrup, three or four fresh mint leaves, and ice. Dump the ice from the rocks glass and add a large ice cube or sphere, or big ice cubes. Shake the shaker hard until chilled, double strain into the prepped rocks glass, and garnish with a mint sprig, a popular ingredient and garnish for Smashes.

Hey, speaking of that Mint Julep trivia we mentioned…

Mint Julep

The Mint Julep is the traditional drink of the Kentucky Derby, of course. In fact, it’s said that more than 10,000 bottles of Old Forester Mint Julep are poured during Kentucky Derby weekend. While those ready-to-serve bottles are convenient, we’re going to focus on a traditional cocktail build.

Now, you can build this drink in a rocks glass. But who wants to drink this in anything but a frosty, ice-cold Julep cup? So, you’re going to start by muddling three fresh mint leaves inside the Julep cup. Then, pack the cup with crushed ice. Add two ounces of bourbon, a half-ounce of simple syrup, and stir gently. Add more crushed ice and round it off above the rim. Dust with powdered sugar and garnish with a fresh mint leaf or two.

Kentucky Mule

While we’re building cocktails that call for specialty drinkware… After the Moscow Mule exploded in popularity across North America, variants began popping up all over the place. Agave-focused bars made tequila- and mezcal-based Mules. And, of course, whiskey-centric programs latched onto their own versions of the Mule.

Enter: The Kentucky Mule. The star of this cocktail is, obviously, bourbon. Pour two ounces of bourbon into a Moscow Mule mug or highball glass—honestly, this is a toss-up given the recent surge in popularity of highballs—along with a half-ounce of fresh-squeezed lime juice. Fill the mug or glass with ice, top with ginger beer, and garnish with a mint sprig.

Bourbon Sour

In the interest of transparency, this can also be called the Whiskey Sour. I just want to make it clear that this particular recipe calls for bourbon.

With that out of the way, add two ounces of bourbon, three-quarters of an ounce of fresh-squeezed lemon juice, and a half-ounce of simple syrup to a shaker. If egg white will be used to build your Bourbon Sour, add a half-ounce to the shaker. For the egg-white version, dry shake for 30 seconds, add ice, and shake again until chilled. Skip the dry shake if no egg whites are used—just add ice and shake until well chilled. Strain into a coupe and garnish with three to four drops of Angostura bitters.

Boulevardier

Some people malign the Boulevardier is just a Negroni that swaps out the gin for bourbon (or other types of whiskey). I personally disagree with that derisive assessment as bourbon imparts entirely different characteristics.

Regardless of where you stand, part of the magic of the Negroni is that it calls for equal parts—it’s a 1:1:1 cocktail. So, I encourage you to try making your Boulevardier the same way. (Note: Some people add a quarter-ounce more of bourbon to stand up to the Campari.) Prepare a rocks glass with ice and set aside. To a mixing glass, add ice and equal parts bourbon, Campari, and sweet vermouth. Again, toss the ice inside that’s inside the prepared rocks glass and add fresh ice. Stir the liquid in the mixing glass until well chilled, strain into the prepared rocks glass, and garnish with an orange peel or twist.

Billionaire

If you’ve been to Employees Only, you’ve likely tried the Billionaire or at least know about it. Per Liquor.com, the Billionaire is a “sophisticated” riff on the Millionaire cocktail. The EO variant eschews the Millionaire’s Grand Marnier, absinthe, egg white, and freshly grated nutmeg garnish.

Instead, the Billionaire is a simpler build that calls for a specific bourbon and absinthe bitters. First, prepare a stemmed cocktail glass with ice to chill it (or task bar team members with placing them in in the freezer or refrigerator as part of their duties) and set aside. Add two ounces of Baker’s Single Barrel bourbon (107 proof), an ounce of fresh-squeezed lemon juice, a half-ounce of grenadine, a half-ounce of simple syrup, a quarter-ounce of absinthe bitters, and ice to a cocktail shaker. Shake hard until well chilled and strain into the chilled cocktail glass. Float a lemon on wheel on top to garnish.

(Updated) Amaretto Sour

This recipe is Jeffrey Morgenthaler’s modern take on the classic Amaretto Sour. To make it, you’ll need to have at least one cask-strength bourbon in your inventory. Unlike the other cocktails on this list, bourbon isn’t the star of the show. That honor goes to amaretto liqueur, but the bourbon is one hell of a supporting actor.

Prepare a rocks glass by chilling it with ice. Start by adding one-and-a-half ounces of amaretto, three-quarters of an ounce of cask-strength bourbon (remember, cask strength!), an ounce of fresh-squeezed lemon juice, one teaspoon of rich simple syrup, and a half-ounce of egg white to a shaker. Dry shake for 15 seconds, then add ice to the shaker and shake again. Dump the ice from the prepared rocks glass, add fresh ice (large cube or sphere, big ice cubes, etc.), strain the liquid, and garnish with a lemon twist and two brandied cherries on a skewer.

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by David Klemt David Klemt No Comments

7 Great Books About Bourbon

7 Great Books About Bourbon

by David Klemt

Shot of bourbon on wood background

Our onslaught of Bourbon Heritage Month content continues with a roundup of great reads that tell the story of bourbon.

Sure, it’s awesome to enjoy a bourbon with friends. But what about pouring a dram of your favorite bourbon while reading about bourbon?

Come on—you know that sounds fantastic.

So, grab one or more of these books, pair them with a beautiful bourbon, and expand your whiskey knowledge.

Buffalo, Barrels, & Bourbon

This brand-new bourbon book releases today on Amazon. In Buffalo, Barrels, & Bourbon, author F. Paul Pacult tells the story of the Buffalo Trace Distillery. The history of the most-awarded distillery in the world includes the American Revolutionary War, Prohibition, the Great Depression, and it’s still going strong.

The Bourbon Bible

Author Eric Zandona writes for Distiller Magazine and is the director of spirits information at American Distilling Institute. Zandona dives deep into bourbon in The Bourbon Bible, sharing notes on 100 of the world’s best expressions along with 20 classic bourbon cocktail recipes.

Kentucky Bourbon Country

We all know that while a luxury, traveling is the best way to understand our world. Wine lovers have an array of bucket-list destinations, such as Piedmont, Tuscany, Bordeaux, and the Napa Valley. Scotch devotees have Scotland. And bourbon fans have Kentucky. Author Susan Reigler reveals everything bourbon lovers need to know about traveling to Kentucky to learn about their favorite spirit. All that will be left after reading the third edition of Kentucky Bourbon Country is planning your own trip and booking your flights.

Pappyland

It’s hard to come up with any bourbon label more well known, sought after, argued about, and in some cases reviled, than Pappy Van Winkle. Wright Thompson tells the story not only of the (in)famous label and multi-thousand-dollar bottles but also of the family behind it all. Love it or hate it, you need to read Pappyland for the full story.

Bourbon Empire

Reid Mitenbuler tells the real story of the business of bourbon in Bourbon Empire. And let me tell you, it’s no boring essay on the ins and outs of supply and demand, P&L statements, distribution, and on- and off-premise consumerism. Rather, Mitenbuler reveals a history rife with underhanded political dealings, organized crime, “questionable” business practices, bootlegging, and much more intrigue.

Bourbon: The Rise, Fall, and Rebirth of an American Whiskey

Even people with only a passing familiarity with bourbon probably know the name Fred Minnick. The award-winning author sets out to learn just who should be given the credit for creating bourbon in Bourbon: The Rise, Fall, and Rebirth of an American Whiskey, winner of the 2017 Spirited Award for Best New Spirits Book.

Bourbon Curious

Fred Minnick returns with Bourbon Curious to convert his Kentucky Derby Museum classes into book form. Interestingly, this tasting guide is segmented into what Minnick identifies as the four main bourbon flavor profiles: grain, nutmeg, caramel, and cinnamon. Want to know how those profiles dominate bourbon? Get the book.

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by David Klemt David Klemt No Comments

9 Bottles for Bourbon Heritage Month

9 Bottles for Bourbon Heritage Month

by David Klemt

Bottle of Woodford Reserve Distiller's Select Kentucky Straight Bourbon on top of a map

One of the best elements of Bourbon Heritage Month is, undoubtedly, the opportunity to find and taste new expressions.

Given our love for finding new bottles, we’re sharing nine bottles to try this month.

Like our June 14 National Bourbon Day roundup, our suggestions for September run the pricing gamut. You’ll find a bottle under $20 and one with a $150 price tag.

The bottles below will also help your complete nine days of the 30 Days of Bourbon challenge. Who doesn’t love win-win situations?

$50 and Under

Evan Williams Bottled-in-Bond, $15

You don’t have to empty your wallet to enjoy a bonded bourbon. Also, doing so connects you with decades upon decades of bourbon distilling history and heritage. Evan Williams Bottled-in-Bond won’t break the bank and doesn’t skimp on quality, flavor or body.

Jim Beam Old Tub, $23

Speaking of bonded bourbons that won’t drain bank accounts, Jim Beam Old Tub is a limited edition, 100-proof expression that barely cracks $20 per 740ml bottle. This direct competitor to the bourbon above is neither carbon- nor chill-filtered. In fact, the distillery says the only filtering this liquid receives is of bits of wood from the barrels.

$51 to $99

Basil Hayden Toast, $50

Not only does Basil Hayden Toast receive its toasty profile from a second barreling, this bourbon features a new mash bill that includes brown rice. This is a smooth, subtle, 80-proof bourbon that practically begs you to relax and reflect to fully appreciate its nuances.

Henry McKenna Bottled in Bond, $65

There’s some controversy surrounding this 100-proof expression. That makes the bottle all the more compelling.

First, pricing can be as low as $35 per bottle SRP…if people hunting these bottles down get lucky. Some people report finding Henry McKenna Bottled in Bond for around $40, but most will say it’s between $65 and $80. Then there’s the fact that this small run bourbon isn’t exactly consistent between batches. That makes finding a bottling that really speaks to the consumer special.

Regardless of “controversy,” this bonded bourbon is aged for ten years, much longer than many other bottled-in-bond expressions out there.

Jack Daniel’s 10-Years-Old Tennessee Whiskey, $70

Here we go… On a technical level, Tennessee whiskey is bourbon. The process, up to a certain point, is identical: both must be at least 51 percent corn, and both must be aged in new, charred oak barrels. The big difference is the step that takes place just before the liquid is aged: it’s treated to a charcoal filtering.

So, please don’t come at us for including Jack Daniel’s 10-Years-Old Tennessee Whiskey on this list. Instead, seek out and try this new 97-proof offering from Jack Daniel’s.

Wild Turkey Kentucky Spirit, $65

This bourbon is for those looking for a single-barrel expression from one of the most recognizable names in bourbon production. Wild Turkey Kentucky Spirit rings in at 101 proof and is aged for eight years. Enjoyed neat, Kentucky Spirit delivers notes of almond, honey, leather, oak, pepper and vanilla, a full body, and a long finish.

$100 and Over

Old Forester Birthday Bourbon (2021 Edition), $130

September is a special month for bourbon lovers. Bourbon Heritage Month is the perfect time to splash out for high-dollar bottles. One of those is the industry’s first-ever vintage-dated bourbons.

For the unfamiliar, Birthday Bourbon has marked George Garvin Brown’s birthday, September 2, since 2002. As you may have suspected, George was the co-founder of Brown-Forman. This year’s Old Forester Birthday Bourbon is the product of 119 barrels that were filled on April 16, 2009, and aged for 12 years.

Woodford Reserve Master’s Collection Series No. 16 (Very Fine Rare Bourbon), $130

Whereas several bottles on this list pay homage to the rich history of bourbon production, Woodford Reserve Master’s Collection showcases the future. Now, Very Find Rare Bourbon is a nod to the past. However, the mission driving Master’s Collection is innovation. Special releases like Series No. 16 is produced with liquid from barrels that date back to 2003, which is the year that Chris Morris became Master Distiller.

Four Roses 2021 Limited Edition Small Batch, $150

Looking for a barrel-strength bourbon? Four Roses 2021 Limited Edition Small Batch is bottled at 114.2 proof. This bottling consists of four bourbons produced following four separate Four Roses recipes: a 12-year-old OESK, a 14-year-old OBSQ, a 16-year-old OESV, and a 16-year-old OBSV. To learn more about the Four Roses recipes, click here.

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