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Bartender | KRG Hospitality - Part 4

Bartender

Double Chicken Please cocktail bar interior
by David Klemt David Klemt No Comments

The 50 Best Bars in North America

The 50 Best Bars in North America in 2023

by David Klemt

Double Chicken Please cocktail bar interior

Double Chicken Please in New York City is number one on this year’s list.

The buildup toward this year’s World’s 50 Best Bars is growing with the recent announcement of North America’s 50 Best Bars.

Mexico City, the 2023 North America’s 50 Best Bars host city, is home to several of this year’s rankings. A true cocktail destination loaded with extraordinary bars, Mexico City boasts eight entries. Overall, 14 of the 50 bars on the 2023 list are in Mexico.

Of course, New York City also claims an impressive number of bars earning spots on the list. In fact, NYC boasts 12 of the 50 best bars in North America. More than half of the bars—28—are in the US.

Not that anyone asked, two of the bars on the 2023 list are in the city where I was born, Chicago: Kumiko and Milk Room. And I’m going to give a special nod to Herbs & Rye, number 27 and located in my hometown of Las Vegas (and the US headquarters of KRG Hospitality).

Herbs & Rye cocktail bar and restaurant in Las Vegas, Nevada

Of the 50 best bars in North America, Canada is home to seven. Four of these are in Toronto (where KRG Hospitality’s global headquarters are located), two are in Montreal, and one is in Vancouver.

Just one bar in the Caribbean makes the 2023 North America’s 50 Best Bars list. But what a bar: La Factoría is number 24.

Below you’ll find this year’s rankings; destination awards; and individual awards. Speaking of, congratulations to Julio Cabrera and Christine Wiseman! You’ll see why as you scroll. To review last year’s list, please click here.

Congratulations to all the bars and their bar teams representing the best of North America in 2023!

2023 North America’s 50 Best Bars Destination Award Winners

The Best Bar in Northeast USA, sponsored by Perrier

Double Chicken Please (No. 1; New York City, New York)

The Best Bar in South USA, sponsored by Torres Brandy

Jewel of the South (No. 5; New Orleans, Louisiana)

The Best Bar in the Midwest USA, sponsored by Rémy Martin

Kumiko (No. 8; Chicago, Illinois)

The Best Bar in the West USA, sponsored by Naked Malt

Thunderbolt (No. 10; Los Angeles, California)

The Best Bar in the Caribbean, sponsored by Scrappy’s Bitters

La Factoría (No. 24; San Juan, Puerto Rico)

The Best Bar in Canada, sponsored by Tia Maria

Civil Liberties (No. 12; Toronto, Ontario, Canada)

The Best Bar in Mexico, sponsored by Bareksten

Handshake Speakeasy (No. 2; Mexico City, Mexico)

2023 North America’s 50 Best Bars

  1. Milady’s (New York City, New York)
  2. Youngblood (San Diego, California)
  3. Platform 18 (Phoenix, Arizona)
  4. Brujas (Mexico City, Mexico)
  5. Clover Club (New York City, New York)
  6. Allegory (Washington, DC)
  7. The Dead Rabbit (New York City, New York)
  8. Bar Mordecai (Toronto, Ontario, Canada)
  9. Yacht Club (Denver, Colorado)
  10. Bar Leather Apron (Honolulu, Hawaii)
  11. Aruba Day Drink (Tijuana, Baja California, Mexico)
  12. Maison Premiere (New York City, New York)
  13. Milk Room (Chicago, Illinois)
  14. Mother (Toronto, Ontario, Canada)
  15. Cure (New Orleans, Louisiana)
  16. Cloakroom (Montreal, Québec, Canada)
  17. Sweet Liberty (Miami, Florida)
  18. Service Bar (Washington, DC)
  19. Atwater Cocktail Club (Montreal, Québec, Canada)
  20. Selva (Oaxaca de Juárez, Oaxaca, Mexico)
  21. Death & Co. (Los Angeles, California)
  22. Martiny’s (New York City, New York)
  23. Pacific Cocktail Haven (San Francisco, California)
  24. Herbs & Rye (Las Vegas, Nevada)
  25. Kaito del Valle (Mexico City, Mexico)
  26. Café de Nadie (Mexico City, Mexico)
  27. La Factoría (San Juan, Puerto Rico)
  28. Arca (Tulum, Quintana Roo, Mexico)
  29. Sabina Sabe (Oaxaca de Juárez, Oaxaca, Mexico)
  30. El Gallo Altanero (Guadalajara, Jalisco, Mexico)
  31. Hanky Panky (Mexico City, Mexico)
  32. Botanist Bar (Vancouver, British Columbia, Canada)
  33. Mace (New York City, New York)
  34. Rayo (Mexico City, Mexico)
  35. Baltra Bar (Mexico City, Mexico)
  36. Bar Pompette (Toronto, Ontario, Canada)
  37. Employees Only (New York City, New York)
  38. Attaboy (New York City, New York)
  39. Civil Liberties (Toronto, Ontario, Canada)
  40. Zapote Bar (Playa del Carmen, Quintana Roo, Mexico)
  41. Thunderbolt (Los Angeles, California)
  42. Café La Trova (Miami, Florida)
  43. Kumiko (Chicago, Illinois)
  44. Overstory (New York City, New York)
  45. Dante (New York City, New York)
  46. Jewel of the South (New Orleans, Louisiana)
  47. Licorería Limantour (Mexico City, Mexico)
  48. Katana Kitten (New York City, New York)
  49. Handshake Speakeasy (Mexico City, Mexico)
  50. Double Chicken Please (New York City, New York)

2023 North America’s 50 Best Bars Individual Awards

Roku Industry Icon Award 2023

Julio Cabrera (No. 9; Café La Trova; Miami, Florida)

Altos Bartender’s Bartender Award 2023

Christine Wiseman (Bar Lab Hospitality)

Michter’s Art of Hospitality Award 2023

Botanist Bar (No. 19; Vancouver, British Columbia, Canada)

Siete Misterios Best Cocktail Menu Award 2023

Allegory (No. 45; Washington, DC)

Disarronno Highest New Entry Award 2023

Bar Pompette (No. 15; Toronto, Ontario, Canada)

Nikka Highest Climber Award 2023

Overstory (No. 7; New York City, New York)

Campari One to Watch Award 2023

Manhatta (New York City, New York)

London Essence Best New Opening Award 2023

Rayo (No. 17; Mexico City, Mexico)

Ketel One Sustainable Bar Award 2023

Yacht Club (No. 42; Denver, Colorado)

Double Chicken Please image: Emmanuel Rosario / Hanna Lee Communications. Herbs & Rye image courtesy of Hanna Lee Communications.

KRG Hospitality. Bar Consultant. Nightclub. Lounge. Mixology. Cocktails.

Flipping through an open book
by David Klemt David Klemt No Comments

5 Books to Read this Month: May 2023

5 Books to Read this Month: May 2023

by David Klemt

Flipping through an open book

Our engaging and informative May book selections will take your front and back of house to the next level, and help develop your leadership skills.

To review the book recommendations from April 2023, click here.

Let’s jump in!

Contagious You: Unlock Your Power to Influence, Lead, and Create the Impact You Want

This is one of three books KRG Hospitality’s Jennifer Radkey read in February. It’s the sequel to a book titled Contagious Culture, which we featured last month.

From Amazon: “For anyone who’s sought to create change, or felt sucked into the drama and chaos of a toxic work environment, this book will advance the notion that everyone at an organization is a leader—for good or for bad—and that leaders have tremendous power to influence those who follow their example. The quality of our leadership is based upon our intentions, energy, and presence. By emphasizing authorship, self-care, and response-ability (not responsibility) as leadership skills and therefore cultural amplifiers, Contagious You shows you how to walk the path of more effective leadership while navigating the road blocks in your way. Whether these road blocks are working with negative co-workers with secret agendas and unrealistic expectations, or just the general ‘busyness’ of life and its excessive demands, this book will take you on a journey to create more space, more courageous leadership, and stronger collaboration to influence others and create the impact you desire.”

Grab this book today: click here.

Chef’s PSA: Culinary Leadership Fundamentals

If Chef’s PSA sounds familiar, that’s probably because it’s a series of four books. We included another book in the series, How Not to be the Biggest Idiot in the Kitchen, last December in our last book roundup of 2022.

Culinary Leadership Fundamentals is intended to prepare chefs to lead a brigade. It’s one thing to know how to prepare food; it’s another to know how to be the leader in the kitchen. Of course, this book is also full of valuable information for owners and operators. After all, they should know how their chef is approaching their role.

From Amazon: “When you become a Chef for the first time you may be put in a position where you know how to cook but not how to lead and manage. This book will teach you everything you need to know to become a Chef Leader in the kitchen. From how to manage costs, build a team, market yourself and overcome adversity. This is the book every Chef needs if they want a competitive edge in running a successful kitchen.”

Pick it up today!

Southern Cooking, Global Flavors

Chef Kenny Gilbert’s journey through the culinary world is epic. By the age of seven he had shown such an interest in the art of BBQ that his father bought him his first grill, a small Weber. After high school he moved from his hometown to Cleveland to attend the Pennsylvania Culinary Institute. After graduation, Chef Gilbert entered into an apprenticeship at the Ritz-Carlton, Amelia Island, in Florida. By age 23, Chef Gilbert earned the role of Chef de Cuisine. He has also opened restaurants and led the culinary programs at restaurants and hotel properties not only throughout Florida but also Colorado, Georgia, throughout the Caribbean, France, Japan, and Spain. Oh, and there was Chef Gilbert’s Top Chef season seven appearance, plus the development of his own line of spices and rubs.

His newly released book features 100 recipes that put international spins on southern classics. Pick up Southern Cooking, Global Flavors today!

The Ice Book: Cool Cubes, Clear Spheres, and Other Chill Cocktail Crafts

We’ve addressed the need to compliment your cocktail menu with a dedicated ice program. This book, available now for pre-order, is from world-renowned cocktail and spirits writer Camper English. Not only does it include easy-to-follow instructions for you and your bar team to elevate your cocktail program, from full-proof to zero-ABV drinks. The Ice Book, then, is aptly titled—it’s everything you need to introduce a memorable drinking experience.

From Amazon: “In The Ice Book, internationally renowned cocktail icepert Camper English details how to use directional freezing to make perfectly pure ice in a home freezer, carve it up into giant diamonds and other shapes, and embed it with garnishes, including edible orchids and olives. You’ll learn how to create a frozen bowl for Negroni punch, serve a Manhattan inside an ice sphere, and infuse cubes with colors and flavors to create cranberry cobblers, a color-changing Gin and Tonic, and other awesome drinks.”

The Book of Cocktail Ratios: The Surprising Simplicity of Classic Cocktails

Long-time subscribers to KRG Hospitality’s newsletters and readers of our articles know that I love a controversial take on cocktails. Take, for instance, the origin of the Margarita. Well, the opening sentence from the description for The Book of Cocktail Ratios certainly got my attention.

From Amazon: “Did you know that a Gimlet, a Daiquiri, and a Bee’s Knees are the same cocktail? As are a Cosmopolitan, a Margarita, and a Sidecar. When hosting a party wouldn’t you enjoy saying to your guests, ‘Would you care for a Boulevardier, perhaps, or a Negroni?’ These, too, are the same cocktail, substituting one ingredient for another. Or if you’d like to be able to shake up a batch of whiskey sours for a party of eight in fewer than two minutes, then read on.

“As Michael Ruhlman explains, our most popular cocktails are really ratios—proportions of one ingredient relative to the others. Organized around five of our best-known, beloved, classic families of cocktails, each category follows a simple ratio from which myriad variations can be built: The Manhattan, The Gimlet, The Margarita, The Negroni, and the most debated cocktail ever, The Martini.”

This book should provide you and your bar team with a totally different perspective when it comes to drink ratios. Pre-order your copy today!

Image: Mikołaj on Unsplash

KRG Hospitality advanced bar education

Neon sign in red that reads "Cocktails"
by David Klemt David Klemt No Comments

TOTCF Names 2023 Spirited Award Honorees

TOTCF Names 2023 Spirited Award Honorees

by David Klemt

Neon sign in red that reads "Cocktails"

The Tales of the Cocktail Foundation has announced the 17th annual Spirited Awards honorees, organized into several regions.

Unless otherwise noted, each award category recognizes ten honorees. Categories include best cocktail bar, best restaurant bar, best hotel bar, best new bar, and best bar team.

Additionally, I have to say that I’m impressed by how the TOTCF further recognized several global regions. There’s the United States, of course, separated into three regions of its own. Then there’s Asia Pacific, Canada, Europe, Latin America and the Caribbean, and Middle East and Africa.

I’m focusing on three specific regions for this article: the US, Canada, and Latin America and the Caribbean. This decision comes from that fact those are KRG Hospitality’s three main areas of operation. But don’t worry, Asia Pacific, Europe, and Middle East and Africa: we’re coming for you, too.

To review the list in its entirety, please click here.

Unsurprisingly, Austin, Chicago, Las Vegas (our US headquarters), Nashville, New Orleans, New York, Phoenix, San Francisco, and Washington, DC are well represented. However, it’s refreshing to see other markets recognized, such as Portland, Maine, and Brookline, Massachusetts. Montreal, Toronto (our Canadian headquarters), Vancouver do Canada proud, of course.

Congratulations to this year’s honorees! Cheers!

Best US Cocktail Bar: US Central

  • Bordel (Chicago, Illinois)
  • DrinkWell (Austin, Texas)
  • Estereo (Chicago, Illinois)
  • Julep (Houston, Texas)
  • Kiesling (Detroit, Michigan)
  • Manolito (New Orleans, Louisiana)
  • Nickel City (Austin, Texas)
  • Sparrow (Chicago, Illinois)
  • Sportsman’s Club (Chicago, Illinois)
  • The Roosevelt Room (Austin, Texas)

Best US Cocktail Bar: US East

  • Bar Goto (New York, New York)
  • barmini by José Andrés (Washington, DC)
  • Dear Irving Gramercy (New York, New York)
  • Double Chicken Please (New York, New York)
  • Old Glory (Nashville, Tennessee)
  • Overstory (New York, New York)
  • Pearl Diver (Nashville, Tennessee)
  • Portland Hunt + Alpine Club (Portland, Maine)
  • Serenata (Washington, DC)
  • Service Bar (Washington, DC)
  • Sunken Harbor Club (Brooklyn, New York)

Best U.S. Cocktail Bar: US West

  • Bitter & Twisted Cocktail Parlour (Phoenix, Arizona)
  • Century Grand (Phoenix, Arizona)
  • Foreign National (Seattle, Washington)
  • Navy Strength (Seattle, Washington)
  • Raised by Wolves (San Diego, California)
  • Rum Club (Portland, Oregon)
  • Thunderbolt (Los Angeles, California)
  • Trick Dog (San Francisco, California)
  • True Laurel (San Francisco, California)
  • Wildhawk (San Francisco, California)
  • Yacht Club (Denver, Colorado)

Best US Restaurant Bar: US Central

  • Arnaud’s French 75 Bar (New Orleans, Louisiana)
  • Bakery Bar (New Orleans, Louisiana)
  • Grey Ghost (Detroit, Michigan)
  • Kumiko (Chicago, Illinois)
  • Lengua Madre (New Orleans, Louisiana)
  • Maple and Ash (Chicago, Illinois)
  • Margot’s (New Orleans, Louisiana)
  • Mister Mao (New Orleans, Louisiana)
  • Monteverde (Chicago, Illinois)
  • Spoon and Stable (Minneapolis, Minnesota)
  • The Hope Farm (Fairhope, Alabama)
  • The Lounge at MARCH (Houston, Texas)

Best US Restaurant Bar: US East

  • Blossom Bar (Brookline, Massachusetts)
  • Bresca (Washington, DC)
  • Café La Trova (Miami, Florida)
  • COTE Korean Steakhouse (New York, New York)
  • Crown Shy (New York, New York)
  • Gramercy Tavern (New York, New York)
  • Jaguar Sun (Miami, Florida)
  • Macchialina (Miami, Florida)
  • Manhatta (New York, New York)
  • The Grey (Savannah, Georgia)

Best US Restaurant Bar: US West

  • Accomplice Bar (Los Angeles, California)
  • Bar Agricole (San Francisco, California)
  • Bicyclette (Los Angeles, California)
  • Cleaver: Butchered Meats, Seafood & Classic Cocktails (Las Vegas, Nevada)
  • L’Oursin (Seattle, Washington)
  • Lolo (San Francisco, California)
  • Palomar (Portland, Oregon)
  • Redbird (Las Vegas, Nevada)
  • Valentine (Phoenix, Arizona)
  • Viridian (Oakland, California)

Best US Hotel Bar: US Central

  • Bar Marilou at the Maison de la Luz (New Orleans, Louisiana)
  • Catbird at the Thompson Hotel (Dallas, Texas)
  • Chandelier Bar at the Four Seasons New Orleans (New Orleans, Louisiana)
  • Hot Tin at the Pontchartrain Hotel (New Orleans, Louisiana)
  • Lazy Bird at The Hoxton (Chicago, Illinois)
  • loa at the International House (New Orleans, Louisiana)
  • Midnight Rambler at The Joule (Dallas, Texas)
  • The Bar at Hotel Zachary (Chicago, Illinois)
  • The Elysian Bar at the Hotel Peter and Paul (New Orleans, Louisiana)
  • Vol. 39 at The Kimpton Gray Hotel (Chicago, Illinois)

Best US Hotel Bar: US East

  • Allegory at the Eaton Hotel (Washington, DC)
  • Champagne Bar at The Surf Club Miami (Miami, Florida)
  • Dear Irving on Hudson at the Aliz Hotel (New York, New York)
  • El Quijote at Hotel Chelsea (New York, New York)
  • Minibar at The Meridian Hotel (Miami, Florida)
  • Orilla Bar & Grill at the Urbanica the Euclid Hotel (Miami Beach, Florida)
  • Panorama Room at Graduate Hotel Roosevelt Island (New York, New York)
  • Raines Law Room at the William (New York, New York)
  • White Limozeen at The Graduate (Nashville, Tennessee)
  • Zou Zou’s at the Pendry Manhattan West (New York, New York)

Best US Hotel Bar: US West

  • Anasazi Bar and Lounge at the Rosewood Inn of the Anasazi (Santa Fe, New Mexico)
  • ARDOR at The West Hollywood EDITION (West Hollywood, California)
  • Del Rey at Villa Royale (Palm Springs, California)
  • Hey Love at The Jupiter (Portland, Oregon)
  • Legacy Club at Circa (Las Vegas, Nevada)
  • Libertine Social at the Mandalay Bay (Las Vegas, Nevada)
  • Little Rituals at the Residence Inn/Courtyard by Marriott (Phoenix, Arizona)
  • Mountaineering Club at the Graduate Seattle Hotel (Seattle, Washington)
  • Overlook Lounge, Aperitifs & Spirits at the Wynn (Las Vegas, Nevada)
  • Ski Lodge at The Cosmopolitan (Las Vegas, Nevada)

Best New US Cocktail Bar: US Central

  • Adiós Bar (Birmingham, Alabama)
  • Bandista at the Four Seasons (Houston, Texas)
  • Dovetail Bar at the Schaeffer Hotel (New Orleans, Louisiana)
  • EZ’s Liquor Lounge (Houston, Texas)
  • In Plain Sight (Austin, Texas)
  • Nine Bar (Chicago, Illinois)
  • Penny Drip (Fort Wayne, Indiana)
  • Refuge (Houston, Texas)
  • The Elm (Bloomington, Indiana)
  • The Meadowlark (Chicago, Illinois)

Best New US Cocktail Bar: US East

  • Amazonia (Washington DC)
  • Chez Zou (New York, New York)
  • Church (Baltimore, Maryland)
  • Lobby Bar at The Hotel Chelsea (New York, New York)
  • Martiny’s (New York, New York)
  • Marygold’s Brasserie at the Arlo Wynwood (Miami, Florida)
  • Milady’s (New York, New York)
  • Nubeluz at The Ritz-Carlton New York, NoMad (New York, New York)
  • Swan Room at Nine Orchard (New York, New York)
  • The Danforth (Portland, Maine)
  • The Gibson Room (Miami, Florida)

Best New US Cocktail Bar: US West

  • Baby Gee (Long Beach, California)
  • Capri Club (Los Angeles, California)
  • Dalva (San Francisco, California)
  • For The Record (San Francisco, California)
  • Here Today Brewery & Kitchen (Seattle, Washington)
  • Khla (Phoenix, Arizona)
  • Pacific Standard + The Sunset Room at the KEX Portland (Portland, Oregon)
  • The Butterscotch Den (Sacramento, California)
  • The Let’s Go Disco and Cocktail Club (Los Angeles, California)
  • UnderTow (Gilbert, Arizona)

Best International Cocktail Bar: Canada

  • Atwater Cocktail Club (Montreal, Québec)
  • Bar Mordecai (Toronto, Ontario)
  • Bar Pompette (Toronto, Ontario)
  • Civil Liberties (Toronto, Ontario)
  • Cry Baby Gallery (Toronto, Ontario)
  • El Pequeño Bar (Montreal, Québec)
  • Milky Way Cocktail Bar (Montreal, Québec)
  • Mother Cocktail Bar (Toronto, Ontario)
  • The Cloakroom Bar (Montreal, Québec)
  • The Keefer Bar (Vancouver, British Columbia)

Best International Cocktail Bar: Latin America & Caribbean (LATAM&C)

  • ALQUÍMICO (Cartagena, Colombia)
  • Baltra Bar (Mexico City, Mexico)
  • Café de Nadie (Mexico City, Mexico)
  • Chintoneria (Buenos Aires, Argentina)
  • El Barón Cafe & Cocktail Bar (Cartagena, Colombia)
  • El Gallo Altanero (Guadalajara, Mexico)
  • Handshake Speakeasy (Mexico City, Mexico)
  • Las Brujas (Mexico City, Mexico)
  • Pocket (San Jose, Costa Rica)
  • Tres Monos (Buenos Aires, Argentina)

Best International Restaurant Bar: Canada

  • Aloette (Toronto, Ontario)
  • Bar Kismet (Halifax, Nova Scotia)
  • Highwayman Restaurant & Bar (Halifax, Nova Scotia)
  • Honō Izakaya (Québec City, Québec)
  • Kissa Tanto (Vancouver, British Columbia)
  • Le Majestique (Montreal, Québec)
  • Le Swan French Diner (Toronto, Ontario)
  • Published on Main (Vancouver, British Columbia)
  • The Ostrich Club (Halifax, Nova Scotia)
  • Wind Cries Mary (Victoria, British Columbia)

Best International Restaurant Bar: Latin America & Caribbean (LATAM&C)

  • ARCA Tulum (Tulum, Mexico)
  • Aruba Day Drinking Bar (Tijuana, Mexico)
  • Casa Prunes (Mexico City, Mexico)
  • COCHINCHINA (Buenos Aires, Argentina)
  • Huset Cocina de Campo (Mexico City, Mexico)
  • Lady Bee (Lima, Peru)
  • La Sala de Laura (Bogotá, Colombia)
  • Mesa Franca (Bogotá, Colombia)
  • SubAstor (São Paolo, Brazil)
  • Tan Tan (São Paolo, Brazil)

Best International Hotel Bar: Canada

  • 1927 Lobby Lounge at the Rosewood Hotel Georgia (Vancouver, British Columbia)
  • Bar Artéfact at Auberge Saint-Antoine Hotel (Québec City, Québec)
  • Botanist at the Fairmont Pacific Rim Hotel (Vancouver, British Columbia)
  • Clive’s Classic Lounge at the Chateau Victoria Hotel (Victoria, British Columbia)
  • Clockwork Champagne & Cocktails at the Fairmont Royal York Hotel (Toronto, Ontario)
  • Library Bar at the Fairmont Royal York (Toronto, Ontario)
  • Lobby Lounge and RawBar at Fairmont Pacific Rim (Vancouver, British Columbia)
  • Marcus Restaurant + Terrace at the Four Seasons Hotel (Montreal, Québec)
  • Rundle Bar at the Fairmont Banff Springs (Banff, Alberta)
  • The Courtney Room at the Magnolia Hotel (Victoria, British Columbia)

Best International Hotel Bar: Latin America & Caribbean (LATAM&C)

  • BEKEB at the Hotel Casa Hoyos (San Miguel de Allende, Mexico)
  • Celajes Lounge Bar at Hotel Belmar (Monteverde, Costa Rica)
  • Fifty Mils at the Four Seasons Hotel (Mexico City, Mexico)
  • Hotel B Relais & Châteaux (Lima, Peru)
  • Mi Amor Bar at the Mi Amor Hotel (Tulum, Mexico)
  • Mezcaleria Gota Gorda at the Boutique Hotel Soiree (Playa Zipolite, Mexico)
  • Mulberry Project at La Zebra Hotel (Tulum, Mexico)
  • Nobu at the Nobu Hotel Los Cabos (Cabo San Lucas, Mexico)
  • Rum Room at Rosewood Little Dix Bay (British Virgin Islands)
  • Zapote Bar at the Rosewood Mayakoba (Playa del Carmen, Mexico)

Best New International Cocktail Bar: Canada*

  • Bagheera (Vancouver, British Columbia)
  • Bar Banane (Toronto, Ontario)
  • Friendlies Bar (Vancouver, British Columbia)
  • Mount Pleasant Vintage & Provision (Vancouver, British Columbia)
  • Sidecar (Ottawa, Ontario)
  • Simpl Things (Toronto, Ontario)
  • Stolen Goods (Ottawa, Ontario)
  • The Stock Room (Vancouver, British Columbia)
*8 nominees due to the number of nominations received.

Best New International Cocktail Bar: Latin America & Caribbean (LATAM&C)

  • CATA Agave Bar (Tamarindo, Costa Rica)
  • Comeré (Oaxaca, Mexico)
  • Door No.4 (Georgetown, Cayman Islands)
  • Jardín Tragos y Pasteles (Bogotá, Colombia)
  • Juliana (Guayaquil, Ecuador)
  • Library by the Sea at The Kimpton Seafire Resort (Seven Mile Beach, Cayman Islands)
  • Mamba Negra (Medellín, Colombia)
  • Mulberry Project at Tribu Hostel (Holbox, Mexico)
  • Rayo Cocktail Bar (Mexico City, Mexico)
  • Sastreria Martinez (Lima, Peru)

Best US Bar Team: US Central

  • Arnaud’s French 75 Bar (New Orleans, Louisiana)
  • DrinkWell (Austin, Texas)
  • Grey Ghost (Detroit, Michigan)
  • Half Step (Austin, Texas)
  • Lazy Bird at The Hoxton (Chicago, Illinois)
  • Nickel City (Austin, Texas)
  • Porco Lounge & Tiki Bar (Cleveland, Ohio)
  • Standby (Detroit, Michigan)
  • The Roosevelt Room (Austin, Texas)
  • Three Dots and a Dash & The Bamboo Room (Chicago, Illinois)

Best US Bar Team: US East

  • Allegory at the Eaton Hotel (Washington, DC)
  • Attaboy Nashville (Nashville, Tennessee)
  • Bar Belly (New York, New York)
  • Clover Club (Brooklyn, New York)
  • Double Chicken Please (New York, New York)
  • Hawksmoor (New York, New York)
  • LPM Restaurant & Bar Miami (Miami, Florida)
  • Overstory (New York, New York)
  • Service Bar (Washington, DC)
  • The Fox Bar & Cocktail Club (Nashville, Tennessee)

Best US Bar Team: US West

  • Century Grand (Phoenix, Arizona)
  • Happy Accidents (Albuquerque, New Mexico)
  • Highball Cocktail Bar (Phoenix, Arizona)
  • Pacific Cocktail Haven (San Francisco, California)
  • Paper Plane (San Jose, California)
  • The Snug (Sacramento, California)
  • True Laurel (San Francisco, California)
  • UnderTow (Phoenix, Arizona)
  • Viridian Bar (Oakland, California)
  • Williams & Graham (Denver, Colorado)
  • Yacht Club (Denver, Colorado)

Best International Bar Team: Canada

  • Atwater Cocktail Club (Montreal, Québec)
  • BarChef (Toronto, Ontario)
  • Civil Liberties (Toronto, Ontario)
  • Clive’s Classic Lounge at the Chateau Victoria Hotel (Victoria, British Columbia)
  • Dear Friend Bar (Dartmouth, Nova Scotia)
  • Laowai (Vancouver, British Columbia)
  • Lobby Lounge and RawBar at Fairmont Pacific Rim (Vancouver, British Columbia)
  • Published on Main (Vancouver, British Columbia)
  • The Cloakroom Bar (Montreal, Québec)
  • The Keefer Bar (Vancouver, British Columbia)

Best International Bar Team: Latin America & Caribbean (LATAM&C)

  • ALQUÍMICO (Cartagena, Colombia)
  • Café de Nadie (Mexico City, Mexico)
  • Chintoneria (Buenos Aires, Argentina)
  • El Barón Cafe & Cocktail Bar (Cartagena, Colombia)
  • Handshake Speakeasy (Mexico City, Mexico)
  • Hanky Panky (Mexico City, Mexico)
  • Las Brujas (Mexico City, Mexico)
  • La Factoria (San Juan, Puerto Rico)
  • La Uat (Buenos Aires, Argentina)
  • Tres Monos (Buenos Aires, Argentina)

Image: Luciann Photography on Pexels

"Tax Man" graffiti on red brick wall
by David Klemt David Klemt No Comments

IRS Proposes New Tip Reporting Program

IRS Proposes New Tip Reporting Program

by David Klemt

"Tax Man" graffiti on red brick wall

The Internal Revenue Service is proposing a voluntary tip reporting program which they’re calling the Service Industry Tip Compliance Agreement (SITCA).

Making the announcement via Notice 2023-13 back in February, the IRS is giving people the chance to comment on the SITCA proposal.

Per the IRS, their intention is to “take advantage of advancements” in POS, scheduling, and e-payment technology. How do they intend to leverage all this tech? In short, the IRS is proposing that POS systems will have to process payments and tips in the same way.

To clarify further, if someone pays by credit card, they’ll have to tip via credit card. If a guest pays in cash, they’ll have to tip in cash. So, should SITCA become the industry standard, the days of paying with a credit card but leaving a cash tip will be over.

However, in my eyes, this isn’t a simple “modernization” of IRS processes.

If the IRS is proposing a new for businesses to process tips, they’re looking to catch non-compliant businesses and tipped workers. A likely culprit or contributing factor to this IRS scrutiny? The retail venues now asking for or suggesting tips when customers check out.

So, it would be wise to reiterate to your team the need to report tips accurately. And remember, business owners need to ensure they’re complying with tip reporting as well. Getting flagged for inaccurate reporting is a great way to catch an audit, penalties, and a huge bill.

Nuts and Bolts

According to the IRS, SITCA will reduce taxpayer burdens. And, of course, the service claims the program will also reduce their own administrative costs.

Additional “features,” per the IRS website, are as follows:

  • The monitoring of employer compliance based on actual annual tip revenue and charge tip data from their point-of-sale system. There will be allowance for adjustments in tipping practices from year to year.
  • Participating employers demonstrate compliance with the program requirements by submitting an annual report after the close of the calendar year. This reduces the need for compliance reviews by the IRS.
  • Employers participating in SITCA will receive protection from liability under the rules that define tips as part of an employee’s pay for calendar years in which they remain compliant with program requirements.
  • Participating employers have flexibility to implement employee tip reporting policies best suited for their employees and business model. Policies must be in accordance with the section of the tax law that requires employees to report tips to their employers.

Requests for Comment

Interestingly, Notice 2023-13 contains a request for comments in four specific areas:

  • By what means a technology-based time and attendance system may be used by tipped employees to report tips. This includes tips in cash and other forms of tipping made through electronic payments methods (other than a credit card), regardless of whether the tips are received directly from customers or through tip sharing arrangements.
  • How tip sharing practices vary across service industries and how the SITCA program can support employer participation while accommodating potential differences in Federal, state, and local labor and employment law requirements.
  • By what methods employers of large food or beverage establishments participating in the SITCA program may meet their filing and reporting obligations under section 6053(c) and also satisfy the SITCA program requirements for compliance, while minimizing the administrative burdens on taxpayers and the IRS.

Those interested in providing such feedback have until May 7, 2023 to do so. The IRS has set up two ways to provide comments on Notice 2023-13:

  • Mail: CC:PA:LPD:PR (Notice 2023-13), Room 5203, Internal Revenue Service, P.O. Box 7604, Ben Franklin Station, Washington, D.C. 20044; or
  • Electronic: Visit the Federal eRulemaking Portal at www.regulations.gov (indicate IRS and Notice 2023-13) and follow the instructions for comment submission.

Personally, I have more questions than comments. Bear in mind, the IRS will stop accepting comments, feedback, and questions on May 7, 2023.

Image: Jon Tyson on Unsplash

KRG Hospitality. Restaurant. Bar. Hotel. Feasibility Study. Business Plan.

Closeup of keyboard
by David Klemt David Klemt No Comments

Can ChatGPT Write Food and Drink Menus?

Can ChatGPT Write Food and Drink Menus?

by David Klemt

Closeup of keyboard

After my “conversation” last month with ChatGPT about AI, I had another conversation during which I asked it to write me four menus.

Of course, I did this to prove a point. And upon reviewing the ChatGPT menus, you’ll likely reach the same conclusion.

Curious about how creative the AI-powered chatbot could be, I asked for four specific menus. As you’ll see, two are cocktail specific, one focuses on food, and one is a 20-item F&B menu for a specific event.

So, yes, ChatGPT can write food and drink menus. But there’s a caveat. I could leave you in suspense but that’s not very nice. Let’s jump in.

Write me a cocktail menu using the most popular cocktails from 2022.

Cocktail Menu

  1. Aperol Spritz – Aperol, Prosecco, and soda water, garnished with an orange slice
  2. Old Fashioned – Bourbon, sugar, bitters, and a citrus peel
  3. Margarita – Tequila, triple sec, lime juice, and salt rim
  4. Daiquiri – Rum, lime juice, and simple syrup
  5. Moscow Mule – Vodka, ginger beer, and lime juice
  6. Paloma – Tequila, grapefruit juice, lime juice, and soda water
  7. Pina Colada – Rum, pineapple juice, coconut cream, and a cherry garnish
  8. Whiskey Sour – Bourbon, lemon juice, and simple syrup
  9. French 75 – Gin, Champagne, lemon juice, and simple syrup
  10. Mai Tai – Rum, orange liqueur, lime juice, and orgeat syrup

*All cocktails are served over ice, unless otherwise requested.

Write me a cocktail menu using the most popular spirits and alcohol types of 2022.

Cocktail Menu

  1. Gin and Tonic – Gin, tonic water, and a lime wedge
  2. Vodka Martini – Vodka, dry vermouth, and an olive garnish
  3. Bourbon Manhattan – Bourbon, sweet vermouth, and bitters
  4. Tequila Sunrise – Tequila, orange juice, and grenadine syrup
  5. Rum Runner – Rum, blackberry liqueur, orange juice, pineapple juice, and grenadine
  6. Whiskey Sour – Bourbon, lemon juice, and simple syrup
  7. Margarita – Tequila, triple sec, lime juice, and salt rim
  8. Daiquiri – Rum, lime juice, and simple syrup
  9. Long Island Iced Tea – Vodka, gin, rum, tequila, triple sec, lemon juice, and cola
  10. Pina Colada – Rum, pineapple juice, coconut cream, and a cherry garnish

*All cocktails are served over ice, unless otherwise requested.

Write me an appetizer and tapas menu that includes food items from an array of cuisines.

Appetizer and Tapas Menu

  1. Bruschetta – Grilled bread topped with fresh tomatoes, basil, and balsamic glaze
  2. Hummus Platter – Chickpea dip served with pita bread and fresh veggies
  3. Spring Rolls – Fried wonton wrappers filled with veggies and served with sweet chili sauce
  4. Spinach and Artichoke Dip – Creamy dip made with spinach, artichokes, and melted cheese, served with tortilla chips
  5. Stuffed Jalapeños – Jalapeño peppers stuffed with cream cheese and bacon
  6. Fried Calamari – Lightly battered and fried squid rings served with marinara sauce
  7. Baked Brie – Warm, gooey brie cheese topped with fruit preserves and served with crackers
  8. Fried Rice Balls – Rice mixed with veggies and spices, rolled into balls and fried, served with sweet and sour sauce
  9. Chorizo Sliders – Mini sliders made with spicy chorizo sausage and topped with avocado crema
  10. Samosas – Triangular-shaped pastries filled with spiced potatoes and peas, served with mint chutney.

*Please let us know of any dietary restrictions, and we will do our best to accommodate your needs.

Write me a food and beverage menu for the 2023 [Big Game] with ten food items and ten drinks.

[Big Game] 2023 Food and Beverage Menu

Food:

  1. Buffalo Wings – Crispy wings tossed in spicy Buffalo sauce
  2. Sliders – Mini burgers with various toppings, such as bacon and cheddar, mushroom and Swiss, and BBQ pulled pork
  3. Nachos – Tortilla chips topped with melted cheese, jalapeños, salsa, and sour cream
  4. Chili – Hearty beef chili served with shredded cheddar cheese, onions, and crackers
  5. Ribs – Slow-cooked BBQ ribs with a tangy sauce
  6. Mac & Cheese Bites – Fried balls of creamy mac & cheese
  7. Deviled Eggs – Hard-boiled eggs filled with a mixture of mayo, mustard, and spices
  8. Pizzas – Slices of delicious pizza in various toppings such as pepperoni, mushroom, and sausage
  9. Chips & Dip – Assorted chips served with guacamole, salsa, and queso dip
  10. Soft Pretzels – Warm, soft pretzels served with cheese dipping sauce

Drinks:

  1. Beer – A selection of domestic and imported beers
  2. Margaritas – Classic margaritas made with tequila, triple sec, and lime juice
  3. Bloody Mary – A spicy tomato and vodka-based drink with celery, olives, and other garnishes
  4. Hard Cider – A crisp, apple-based beverage
  5. Sodas – A variety of soft drinks, such as cola, lemon-lime, and root beer
  6. Whiskey Sours – A mixture of whiskey, lemon juice, and simple syrup
  7. Spiked Hot Cider – Warm apple cider with a splash of rum
  8. Red and White Wines – A selection of red and white wines to accompany any meal
  9. Iced Tea – Sweetened or unsweetened iced tea
  10. Coffee – Freshly brewed coffee, hot and ready to enjoy.

*Please drink responsibly and always have a designated driver.

Where Do You Stand on AI?

In my opinion, there are essentially four primary camps forming around the subject of artificial intelligence.

There are the Alarmists, the Enthusiasts, the Cautious, and the Shoulder Shruggers.

As my label implies, the Alarmists are fearful of AI. This group doesn’t like the genie being let out of its bottle. On the polar opposite, there are the Enthusiasts. This group can’t wait to see how far AI can go and what it’s fully capable of.

The Shoulder Shruggers basically have no opinion. They may even throw in an eye roll when the topic of AI comes around.

Then there’s the camp I most closely identify with: the Cautious. I don’t know enough about AI to be an Alarmist or an Enthusiast. Instead, I agree with points made by both of those camps.

Conclusion

Before I had my latest conversation with ChatGPT, I happened across a few interesting articles about the chatbot specifically and AI in general. A point each article shared was this: (for now), ChatGPT isn’t creative.

And that’s the caveat I mentioned at the top of this article.

Sure, it can scour the Internet for information in the blink of an eye, contextualize it (to a degree), and present it in a manner that seems intelligent. But really, neither ChatGPT nor other AI tools are capable of creative endeavors.

Now, consider the “menus” you just read. Unless your goal is to become a boring, regional chain bereft of personality and identity, not a single one is creative. In fact, they both consist of F&B items that any bartender, bar manager, chef, cook, or kitchen manager should know how to make, off-menu or on.

Simply put, these ChatGPT menus don’t provide much, if anything, in the way of brand identity.

That’s not to say that menus with the items above are “bad.” It’s just that they’re not enticing, not inspiring, not creative. They’re the definition of derivative. Why would today’s guest be drawn to a venue with those menus?

For now, I don’t think we need to be afraid of AI. Humans still rule the creativity roost. Oh, and please don’t use those AI-generated menus.

KRG Hospitality Restaurants & Cafes, 2023 icon  KRG Hospitality Beverage Programming

Image: Christian Wiediger on Unsplash

Flipping through an open book
by David Klemt David Klemt No Comments

5 Books to Read this Month: November 2022

5 Books to Read this Month: November 2022

by David Klemt

Flipping through an open book

This month’s engaging and informative book selections will help you hone your culinary, cocktail, and leadership skills to dial in your menus and operations.

To review October’s book recommendations, click here.

Let’s jump in!

Shaya: An Odyssey of Food, My Journey Back to Israel: A Cookbook

The next time you visit New Orleans, plan to dine at least once at the James Beard Award-winning Shaya. I’ve had the opportunity to do so and the experience was stunning. Of course, you’ll also want to check out Domenica and Pizza Domenica while in NOLA. To give you an idea of what to expect, pick up the Shaya cookbook.

Chef Alon Shaya’s personal journey through cooking is truly unique, embracing Israeli, Italian, and American Southern cuisines. Shaya tells Chef-operator Shaya’s moving story and more than 100 incredible recipes. Pick it up at Amazon.

Turkey and the Wolf: Flavor Trippin’ in New Orleans

After moving to New Orleans and working in fine dining, Chef Mason Hereford opened his own restaurant and put his stamp on the scene: Turkey and the Wolf. Both the restaurant and this cookbook focus on creative and enticing takes on Southern cooking.

Fancy deviled-egg tostadas? Fried bologna sandwiches absolutely heaving with potato chips? How about purposely burnt tomato casserole? Well, you’ll find these recipes and 92 others in this book, along with photographs and illustrations. This is sure to get you salivating and get your creative wheels turning. Grab Turkey and the Wolf here on Amazon.

Last Call at Coogan’s: The Life and Death of a Neighborhood Bar

As those of us in the industry know, restaurants and bars are the cornerstones of the communities they serve. Last Call at Coogan’s is the true tale of a neighborhood bar that, unfortunately, closed its doors for good during the pandemic after more than 30 years in operation.

From Amazon: “This book touches on many serious issues facing the country today: race relations, policing, gentrification, and the COVID-19 pandemic. Along the way, readers will meet the bar’s owners and an array of its most colorful regulars.” Purchase here via Amazon.

Spiritual Coffee

Bar co-founder, bartender, brand ambassador, and author Martin Hudak’s informative and exciting cocktail book is available now for purchase. Hudak is one of the brilliant minds behind Sydney destinations Maybe Sammy and Sammy Junior. Also, he’s a brand ambassador for Mr. Black, the ridiculously tasty coffee liqueur.

Spiritual Coffee focuses on coffee cocktails, a passion of Hudak’s. However, you’ll get more than recipes when you purchase this entertaining book. In these pages you’ll also find a wealth of coffee history, knowledge, and stories. Buy here!

The Future Is Analog: How to Create a More Human World

This book, from award-winning author David Sax, asks poignant culture questions about our rush toward a digital world, an undertaking that was supercharged during the pandemic.

“Is our future inevitably digital? Can we reject the downsides of digital technology without rejecting change?” Sax asks. “Can we innovate not for the sake of productivity but for the good of our social and cultural lives? Can we build a future that serves us as humans, first and foremost?” Purchase here via Amazon.

Image: Mikołaj on Unsplash

Flipping through an open book
by David Klemt David Klemt No Comments

5 Books to Read this Month: October 2022

5 Books to Read this Month: October 2022

by David Klemt

Flipping through an open book

This month’s engaging and informative book selections will help you develop next-level leadership skills and dial in your F&B menus.

To review September’s book recommendations, click here.

Let’s jump in!

Down and Out in Paradise: The Life of Anthony Bourdain

First things first: This biography by author Charles Leerhsen about chef and modern philosopher Anthony Bourdain isn’t authorized. However, this book purports to offer a deep dive into the late, revered chef’s life, from childhood to his final days.

Just be forewarned that this book is already and for good reason considered controversial.

Down and Out in Paradise will be available on October 11. Click here to pre-order this book today.

The Ethical Leader: Why Doing the Right Thing Can Be the Key to Competitive Advantage

Written by Morgen Witzel, The Ethical Leader addressed ethical behavior in business. Far too often, for far too many business owners and leadership team members, behaving ethically isn’t a non-negotiable. Rather, doing the right thing in business is “nice,” not “necessary.”

For this leadership book, Witzel explains why gaining and maintaining the trust and respect of team members and customers is crucial to the success of any business. “Trust engenders loyalty and good reputation, which in turn builds brand value… Ethical behavior is the key to trust-building, but it needs to go deeper than something managers do out of a sense of moral duty.”

Pour Me Another: 250 Ways to Find Your Favorite Drink

It may not happen every shift but bar team members and servers do encounter the restless guest from time to time. Their go-to drink, for whatever reason, just isn’t cutting it during a particular visit. Of course, this is an excellent time to improve their visit and the guest experience. And it’s the perfect time to introduce a guest to their new favorite drink.

JM Hirsch’s Pour Me Another helps people find that new favorite. Bar professionals and servers will find it useful for guiding guests through a cocktail discovery process. Click here to pre-order this book for its October 4 release.

Twist: Your Guide to Creating Inspired Craft Cocktails

The classics are a litmus test for any bar professional. It’s all well and good to invent and craft signature drinks, but if you can’t nail the classics there’s something wrong. Author Jordan Hughes, over the course of 75 recipes, combines the classics with creation in Twist.

This new book, set for release on December 13, teaches the classics. However, Hughes also helps the reader develop the skills to riff on these timeless recipes to put their stamp on the industry. Pre-order today!

Boards and Spreads: Shareable, Simple Arrangements for Every Meal

So, you’re familiar with how much people on Instagram love a good cheese and charcuterie board. In fact, you have some artisanal, eye-catching boards just waiting to be photographed and posted to social media by your guests. But do they really just sit around until someone orders either cheese, charcuterie, or a combination thereof?

It doesn’t have to be that way. Yasmin Fahr’s book Boards and Spreads provides plenty of other uses for your fancy Instagrammable boards. Oh, and there just happen to be several dip and spread recipes to refresh your menu.

Image: Mikołaj on Unsplash

Closeup of bartender's hand pouring shot
by David Klemt David Klemt No Comments

2022 World’s 50 Best Bars: 51-100

2022 World’s 50 Best Bars: 51-100

by David Klemt

Closeup of bartender's hand pouring shot

As we approach the ceremony to announce the 2022 World’s 50 Best Bars we now know which bars across the globe are on the 51 to 100 list.

It’s crucial to keep in mind that these are 50 of the most impressive bars not just in the US, not just in Canada, and not just in North America. Rather, these are among the absolute best bars in the world.

Of particular note, Singapore continues to prove itself as a dominant cocktail destination. There are eight bars on the 2022 51 to 100 list, and I predict that at least three more from Singapore will appear on the 1 to 50 list.

Also, the UK and Cape Town each claim four spots among the best 51 to 100 bars, and Paris boasts three. Operators, bar professionals, and tourists should keep their eyes on Cape Town as it continues to transform into a cocktail hot spot.

Among the 51 to 100 list, four are from the US and, sadly, none are in Canada. Overall, 15 bars on this list are new entries, as are five of the cities represented.

1 to 50: One Week Away

Of course, this leaves us all with a few important questions.

When will we find out about bars 1 through 50? Which bars are on that list? And which bar will be number one this year?

Well, I can answer one of those questions for you. A week from now, October 4, the World’s 50 Best Bars will announce the top 50 bars in the world during a ceremony in Barcelona, Spain.

To learn more about the World’s 50 Best Bars and this year’s ceremony, listen to Bar Hacks episode 82 with Mark Sansom. Also, make sure you’re following the World’s 50 Best Bars on Twitter and Instagram.

For now, scroll down to check out bars 51 to 100. Congratulations to the bars below!

The World’s 50 Best Bars 2022: 100 to 51

  1. Sin + Tax (Johannesburg)
  2. Tesouro (Goa)
  3. Zapote Bar (Playa del Carmen)
  4. Tag (Kraków)
  5. The Dead Rabbit (New York)
  6. The Bamboo Bar (Bangkok)
  7. Sweet Liberty (Miami)
  8. Mace (New York)
  9. The House of Machines (Cape Town)
  10. Antique American Bar (Bratislava)
  11. Republic (Singapore)
  12. Donovan Bar (London)
  13. Art of Duplicity (Cape Town)
  14. Re (Sydney)
  15. Freni e Frizioni (Rome)
  16. Danico (Paris)
  17. Le Syndicat (Paris)
  18. Bar Goto (New York)
  19. Indulge Experimental Bistro (Taipei)
  20. Lost & Found (Nicosia)
  21. Dead End Paradise (Beirut)
  22. Vesper (Bangkok)
  23. Röda Huset (Stockholm)
  24. The Court (Rome)
  25. Candelaria (Paris)
  26. Side Hustle (London)
  27. Nutmeg & Clove (Singapore)
  28. Camparino in Galleria (Milan)
  29. Three Sheets (London)
  30. Tjoget (Stockholm)
  31. La Sala de Laura (Bogotá)
  32. No Sleep Club (Singapore)
  33. Hero Bar (Nairobi)
  34. Atlas (Singapore)
  35. El Barón (Cartagena)
  36. Analogue (Singapore)
  37. Brujas (Mexico City)
  38. The SG Club (Tokyo)
  39. Tan Tan (São Paulo)
  40. Presidente (Buenos Aires)
  41. Caretaker’s Cottage (Melbourne)
  42. Schofield’s (Manchester)
  43. Mimi Kakushi (Dubai)
  44.  MO Bar (Singapore)
  45. Quinary (Hong Kong)
  46. 28 HongKong Street (Singapore)
  47. La Factoría (Old San Juan)
  48. Cause Effect Cocktail Kitchen (Cape Town)
  49. Barro Negro (Athens)
  50. Sago House (Singapore)

Image: Louis Hansel on Unsplash

Flipping through an open book
by David Klemt David Klemt No Comments

8 Books to Read this Month: TOTC Edition

8 Books to Read this Month: Tales of the Cocktail Edition

by David Klemt

Flipping through an open book

This month’s engaging and informative book selections consist of the eight finalists from two of the 2022 Spirited Awards writing categories.

For your convenience, the award winner kicks off each category below. To review July’s book recommendations, click here.

Let’s jump in!

Best New Cocktail or Bartending Book

WINNER: The Japanese Art of the Cocktail

This is the first cocktail book written by Masahiro Urushido, the award-winning bartender from NYC’s Katana Kitten. After just one year with Urushido at the helm, Katana Kitten took home a 2019 Spirited Award. The Japanese Art of the Cocktail features 80 recipes and serves as a deep dive into a unique approach to cocktails and technique.

Death & Co: Welcome Home

The third book from Alex Day, Nick Fauchald, and David Kaplan, the team behind Death & Co., features more than 400 recipes. Now, while this book targets home bartenders, it’s also beneficial to bar professionals as it delves into the Death & Co. cocktail development program. Is that worth a $35 investment? Absolutely. Pick up  Death & Co. Welcome Home today.

The Cocktail Seminars

As the story goes, author Brian D. Hoefling taught his fellow Yale students about cocktails and build techniques during his senior year. The Cocktail Seminars is a collection of five of Hoefling’s education seminars and spans 30 cocktail recipes. Along with technique, readers will learn about the history of cocktails, which they and their bar teams can leverage to engage with guests.

The Way of the Cocktail: Japanese Traditions, Techniques, and Recipes

The Way of the Cocktail comes from Julia Momosé, one of the minds behind Chicago cocktail destination Kumiko. From classics to new riffs, the recipes in this book are based on 24 micro-seasons.

Best New Book on Drinks Culture, History, or Spirits

WINNER: The Oxford Companion to Spirits and Cocktails

David Wondrich and Noah Rothbaum team up for likely the deepest dive into the role alcohol plays in human history. The Oxford Companion to Spirits and Cocktails is everything you ever wanted to know about fermentation, distillation, aging, cocktails, cocktail bars, and more. In addition to global techniques and processes, readers will be treated to illustrations, a guide to making drinks, and even a timeline of distillation and spirits.

Bourbon: The Story of Kentucky Whiskey

Clay Risen is considered an authority on spirits. In particular, he’s lauded as an expert on whiskey. Bourbon lovers will appreciate the Bourbon: The Story of Kentucky Whiskey box set for what it is: a definitive history of America’s native spirit. Along with profiles of Kentucky distillers, Risen has included interviews and photographs to tell the story of bourbon.

Drunk: How We Sipped, Danced, and Stumbled Our Way to Civilization

Edward Slingerland takes a look at not just the history of imbibing but what has motivated humans to catch a buzz with alcohol. Drunk goes far beyond anecdotes, myth and lore and uses science to address why alcohol is so important to so many people. More case study than well-spun yarn, Drunk is as entertaining as it is investigative.

Girly Drinks: A World History of Women and Alcohol

Written by Mallory O’Meara, Girly Drinks takes a hard look at the gendering of bars, brewing, distillation, and drinking culture. O’Meara also delves into the history and cultural importance of women bartenders like Ada Coleman, creator of the Hanky Panky.

“Filling a crucial gap in culinary history, O’Meara dismantles the long-standing patriarchal traditions at the heart of these very drinking cultures, in the hope that readers everywhere can look to each celebrated woman in this book—and proudly have what she’s having.”

Image: Mikołaj on Unsplash

The number four inside a circle
by David Klemt David Klemt No Comments

Tales Announces Top Four Awards Finalists

Tales Announces Top Four Spirited Awards Finalists

by David Klemt

The number four inside a circle

It’s official: The Tales of the Cocktail Foundation announces the top four finalists in each of the 2022 Spirited Awards categories.

I don’t envy the judges who have to narrow down the top ten nominees to the top four finalists. Equally as daunting: deciding on the winner of each award in each category.

We’ll know who’s taking home each Spirited Award in just over a month. The ceremony will take place on Thursday, July 28 at the Ritz-Carlton, New Orleans. For those attending the 20th anniversary Tales of the Cocktail, the Ritz-Carlton is this year’s headquarters hotel.

Purchase Spirited Awards tickets here, and check out the digital playbill here.

See you at Tales, y’all! Cheers.

US Categories

US Bartender of the Year presented by Del Maguey

  • Josh Davis (16th Street Bar, Chicago, IL)
  • Chris Hannah (Jewel of the South, New Orleans, LA)
  • Masahiro “Masa” Urushido (Katana Kitten, New York, NY)
  • Christine Wiseman (BarLab Hospitality Group, Miami, FL)

Best US Bar Mentor presented by BarSmarts

  • Meaghan Dorman
  • Sean Kenyon
  • Nectaly Mendoza
  • Jeffrey Morgenthaler

Best US Brand Ambassador presented by Libbey Glass

  • Chris Cabrera (Bacardí USA)
  • Tad Carducci (Gruppo Montenegro)
  • Vance Henderson (Hendrick’s Gin)
  • Lynn House (Heaven Hill)

Best US Bar Team presented by William Grant & Sons

  • Half Step (Austin, TX)
  • Jewel of the South (New Orleans, LA)
  • Katana Kitten (New York, NY)
  • The Roosevelt Room (Austin, TX)

Best US Cocktail Bar presented by Absolut Vodka

  • Bar Goto (New York, NY)
  • Katana Kitten (New York, NY)
  • The Roosevelt Room (Austin, TX)
  • Thunderbolt (Los Angeles, CA)

Best US Hotel Bar presented by Grey Goose

  • Dear Irving on Hudson at the Aliz Hotel (New York, NY)
  • Hey Love at The Jupiter (Portland, OR)
  • Little Rituals at the Residence Inn/Courtyard by Marriott (Phoenix, AZ)
  • Silver Lyan at the Riggs Washington DC (Washington, DC)

Best US Restaurant Bar presented by Maison Ferrand

  • Café La Trova (Miami, FL)
  • Cleaver: Butchered Meats, Seafood & Classic Cocktails (Las Vegas, NV)
  • Jewel of the South (New Orleans, LA)
  • Kumiko (Chicago, IL)

Best New US Cocktail Bar presented by Aviation Gin

  • Double Chicken Please (New York, NY)
  • Happy Accidents (Albuquerque, NM)
  • Temple Bar (New York, NY)
  • Yacht Club (Denver, CO)

International Categories

International Bartender of the Year presented by Patrón

  • Lorenzo Antinori (ARGO / Four Seasons Hotel & Resorts, Hong Kong, China)
  • Keith Motsi (Charles H. Seoul at the Four Seasons Hotel, Seoul, South Korea)
  • Rémy Savage (🔶🟥🔵 A Bar with Shapes for a Name, London, UK)
  • Matt Whiley (RE, Sydney, Australia)

Best International Bar Mentor presented by Lyre’s Non-Alcoholic

  • Monica Berg
  • Renato “Tato” Giovannoni
  • Lauren Mote
  • Agostino Perrone

Best International Brand Ambassador presented by Lyre’s Non-Alcoholic

  • Martin Hudák (Mr. Black Spirits)
  • Daniyel Jones (House of Angostura)
  • Ricardo Nava (Bacardí Latin America)
  • Nicola Riske (The Macallan)

Best International Bar Team presented by House of Angostura

  • ALQUÍMICO (Cartagena, Colombia)
  • MAYBE SAMMY (Sydney, Australia)
  • The Clumsies (Athens, Greece)
  • Two Schmucks (Barcelona, Spain)

Best International Cocktail Bar presented by Tequila Fortaleza

  • MAYBE SAMMY (Sydney, Australia)
  • Satan’s Whiskers (London, UK)
  • Tayēr + Elementary (London, UK)
  • Two Schmucks (Barcelona, Spain)

Best International Hotel Bar presented by Perrier

  • Charles H. Seoul at the Four Seasons Hotel (Seoul, South Korea)
  • Fifty Mils at the Four Seasons Hotel (Mexico City, Mexico)
  • Lyaness at Sea Containers London (London, UK)
  • The American Bar at The Stafford London (London, UK)

Best International Restaurant Bar presented by Tales of the Cocktail Foundation

  • Danico (Paris, France)
  • Le Mary Celeste (Paris, France)
  • Pujol (Mexico City, Mexico)
  • Sexy Fish (London, UK)

Best New International Cocktail Bar presented by Stranger & Sons

  • 🔶🟥🔵 A Bar with Shapes for a Name (London, UK)
  • ARGO (Hong Kong, China)
  • Schofield’s Bar (Manchester, UK)
  • SIPS (Barcelona, Spain)

Global Categories

Best New Spirit or Cocktail Ingredient presented by Tales of the Cocktail Foundation

  • Abasolo Ancestral Corn Whisky
  • Citadelle Gin Jardin d’été
  • Lyre’s Non-Alcoholic – Italian Orange
  • Nixta Licor de Elote

World’s Best Cocktail Menu presented by Diageo Bar Academy

  • Little Red Door (Paris, France)
  • Lyaness at Sea Containers London (London, UK)
  • Swift Soho (London, UK)
  • Tayēr + Elementary (London, UK)

World’s Best Spirits Selection presented by Beam Suntory

  • In-Situ Mezcaleria (Oaxaca City, Mexico)
  • Jack Rose Dining Saloon (Washington, DC)
  • Sexy Fish (London, UK)
  • Swift Soho (London, UK)

Writing and Media Categories

Best Cocktail & Spirits Publication presented by Diageo Bar Academy

  • CLASS magazine
  • Discard the Zine
  • VinePair
  • Whisky Magazine

Best Broadcast, Podcast, or Online Video Series presented by Diageo Bar Academy

  • Radio Imbibe
  • Shōshin Art Club
  • The Cocktail Lovers Podcast
  • The Speakeasy Podcast

Best Cocktail & Spirits Writing presented by Diageo Bar Academy

  • “Get Real: The bar world looks beyond feel-good measures on sustainability and climate change” by Max Falkowitz, for Imbibe Magazine
  • “Has the Coronavirus Pandemic Destroyed American Bar Culture?” by Jeffrey Morgenthaler, for Daily Beast
  • “Meet the Eco-Packaging Innovations Transforming the Drinks Industry” by Betsy Andrews, for SevenFifty Daily
  • “The Greatest Drinking Contest in History” by David Wondrich, for Daily Beast

Best New Cocktail or Bartending Book presented by Lyre’s Non-Alcoholic

  • Death & Co: Welcome Home by Alex Day, Nick Fauchald, and David Kaplan
  • The Cocktail Seminars by Brian D. Hoefling
  • The Japanese Art of the Cocktail by Masahiro Urushido and Michael Anstendig
  • The Way of the Cocktail: Japanese Traditions, Techniques, and Recipes by Julia Momosé with Emma Janzen

Best New Book on Drinks Culture, History, or Spirits presented by Diageo Bar Academy

  • Bourbon: The Story of Kentucky Whiskey by Clay Risen
  • Drunk: How We Sipped, Danced, and Stumbled Our Way to Civilization by Edward Slingerland
  • Girly Drinks: A World History of Women and Alcohol by Mallory O’Meara
  • The Oxford Companion to Spirits and Cocktails edited by David Wondrich with Noah Rothbaum

Image: Tim Hüfner on Unsplash

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