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5 Books to Read this Month: February 2025

5 Books to Read this Month: February 2025

by David Klemt

Flipping through an open book

Our February book selections focus on bartender techniques and cocktail balance, mushrooms, fusion, leadership, and mastering the fundamentals.

To review the book recommendations from January 2025, click here.

Let’s jump in!

Mushroom Gastronomy: The Art of Cooking with Mushrooms

On a recent episode of the Bar Hacks podcast, the topic of mushrooms in cocktails came up briefly. While mushrooms are somewhat divisive in the beverage space, they remain an important culinary staple. To that end, we want to put Mushroom Gastronomy on your radar.

Authored by culinary writer and mushroom specialist (seriously, don’t try foraging without expertise; consuming or serving the wrong mushrooms can severely, permanently harm or kill your, your team, and your guests) Krista Towns, this book shares just about everything you could hope to know about more than a dozen edible mushrooms, and features more than 100 recipes, along with fantastic photos.

From Amazon: “The book explores 25 of the most popular edible and delicious mushrooms. Stunning photographs introduce each variety, including their unique nutritional values, ideal cooking methods, culinary tips, and flavor pairings, making this book a go-to resource for anyone interested in cooking with mushrooms.”

Grab the hardcover today.

The Cocktail Balance 2.0

As the title of this book suggests, this is the followup to The Cocktail Balance, written by Stanislav Harcinik. The Cocktail Balance 2.0 dives even deeper into bartending and mixology, focusing on theory, practice (including infusion and carbonation), inspiration, and, of course, recipes. Nearly 300 pages are packed with knowledge, recipes, and beautiful photography. The first batch of books sold out quickly, but pre-orders are open for April of this year.

From the website: “Divided into three sections—theoretical, practical, and inspirational—the book provides in-depth knowledge on various aspects of bartending. The theoretical section includes detailed Excel sheets covering margins, cocktail costs, inventory management, and profitability, giving insights into the financial aspects of bartending. It also delves into advanced mixology techniques such as carbonation, clarification, and the use of enzymes, which have recently become more popular in bars.”

Pre-order yours here!

Give and Take: Why Helping Others Drives Our Success

We’ve recommended multiple books written by professor and researcher Adam Grant, including Think Again and Originals. Give and Take may be just over ten years old, but it’s lessons and message or no less relevant than they were in 2014.

From Amazon: “For generations, we have focused on the individual drivers of success: passion, hard work, talent, and luck. But in today’s dramatically reconfigured world, success is increasingly dependent on how we interact with others. In Give and Take, Adam Grant, an award-winning researcher and Wharton’s highest-rated professor, examines the surprising forces that shape why some people rise to the top of the success ladder while others sink to the bottom. Praised by social scientists, business theorists, and corporate leaders, Give and Take opens up an approach to work, interactions, and productivity that is nothing short of revolutionary.”

Order the paperback here.

Cutting Up in the Kitchen: Food and Fun from Southern National’s Chef Duane Nutter

I don’t usually include more than one pre-order in a monthly roundup. In fact, I try to avoid including them too often. However, this book came up on my radar, and I want to share it with you.

Cutting Up in the Kitchen is written by Chef Duane Nutter, known for fusing Southern food with other cuisines and flavors, whether regional or international. Further, Chef Nutter isn’t afraid to infuse his writing with humor. Those looking for culinary innovation and inspiration should pre-order this book today.

From Amazon: “This cookbook, full of sophisticated yet approachable recipes, is organized like a comedy act with chapter titles such as The Set Up (Cocktails), Stock Material (Sauces and Condiments), Open-Mikers (Appetizers, Salads, and Soups); Bit Parts (Side Dishes); The Hook (Fish and Seafood Main Courses); Headliners (Main Courses), and Curtain Calls (Desserts). You will find recipes for Spiced Rum Iced Coffee and Coconut Negroni to whet your whistle; Smoked Paprika Compound Butter and Mustard Green Chimichurri to flavor dishes; Arugula Salad with Golden Beets, Pickled Grapes, and Spiced Pecans along with Pimento Cheese Deviled Eggs to start the meal; Sautéed Royal Red Shrimp with Bourbon Maque Choux or Lamb Burger Helper for a main course, and Buttermilk and Honey Ice Cream, Citrus Bread Pudding, or Cheesecake Flan to close the show. A good time will be had by all!”

Pre-order here!

Bar Hacks: Developing The Fundamentals for an Epic Bar

If you haven’t read Bar Hacks yet, this is KRG president and principal consultant Doug Radkey’s first book. In his this book he explains the importance of nailing the fundamentals in order to:

  • start your operator journey in the best possible position;
  • stabilize your business; and
  • scale when the time comes, if that’s what you want.

From Amazon: “This informative and conversational book is the perfect read for aspiring or seasoned bar, pub, lounge, or even restaurant owners, operators, and managers looking for that competitive edge in operations! If you’re looking for both fundamental and in-depth planning methods, strategies, and industry focused insight to either start or grow a scalable, sustainable, memorable, profitable, and consistent venue in today’s cut-throat industry–Bar Hacks is written just for you!”

Click here to get your copy today!

Image: Mikołaj on Unsplash

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Program for Unique Holidays: February 2025

Program for Unique Holidays: February 2025

by David Klemt

Restaurant or bar owner sitting at the bar, working on a schedule or calendar

AI-generated image.

Do you want to stand out from from other restaurants and bars in your area? Change how you think about your February 2025 holiday programming.

Several holidays are set against every date on the calendar, and this month is no exception. These holidays range from mainstream to esoteric.

Pay attention to the “weird” or unique holidays to raise eyebrows, carve out a niche for your restaurant or bar, and attract more guests. Why do what everyone else is already doing? Why program only around the same holidays as everyone else?

To provide a handful of examples, February boasts National Pizza Day, National Cheddar Day, and National Retro Day. Those are all things you can get creative and program around, and celebrate with your guests.

Of course, you shouldn’t try to celebrate every holiday, strange or otherwise. Focus on the days that are authentic to your brand; resonate with your guests; and help you grab attention on social media.

You’ll find suggestions for promotions below. However, the idea behind our monthly holiday promotions roundup is to inspire you and your team to get creative and come up with unique programming ideas.

For our January 2025 holidays list, click here.

February 7: Rose Day

Rose presents interesting flavor and scent profiles. It can also be difficult to perfect; too little and it likely won’t register, too much and it will overpower. Notably, it doesn’t take much for rose to go in either direction. However, if your kitchen and bar teams are up to the task, rose dishes and drinks can be quite intriguing for your guests.

Of course, you can also go a different direction and celebrate Rose Day as Rosé Day with all manner of wine, spirits, and beers.

February 8: National Kite Flying Day

As one would expect, there are several drinks with “kite” in the name. Cocktails (including zero-proof versions), beers, and wines. Further, there’s the similar paper airplane, so you can feature the Paper Plane, as well.

February 9: National Pizza Day

Is programming around pizza unusual, unexpected, or unique? On its face, no, of course not.

However, restaurant and bar operators can make National Pizza Day an unusual food holiday by featuring unique ingredients, and interesting pizza styles.

February 10: National Cream Cheese Brownie Day

Much like pizza, most brownies aren’t considered unique. That said, your culinary team’s interpretation can become a signature dessert (or appetizer

February 13: National Cheddar Day

Is everything better (or “beddar”) with cheddar? No, not everything. But there sure are a lot of menu items that are great with this hard cheese.

I’m confident that you and your kitchen team can find plenty of ways to feature cheddar on an LTO menu.

February 14: Start of Alzheimer’s and Dementia Care Education Week

This week is dedicated to Alzheimer’s and dementia awareness and education, along with raising funds for charitable organizations looking for a cure. If you think you can organize a charity drive, be it for one day or the entire week, go for it.

One way to execute is to donate proceeds from an LTO item or menu. If you have signature drink or dish, that item can lead the charge for raising charitable donations. This important week has a hashtag, so be sure to include it to spread the word: #AlzheimersDementiaCareEducationWeek.

February 20: National Comfy Day

Sure, operators can go for comfy dress to celebrate this holiday. It can be “cute” to have staff show up in comfy gear, or encourage guests to do so.

Or, operators can go a different direction: focusing on the comfort foods on their menus. Whether they’re traditional or creative takes on comfort classics, a comfort food LTO menu is perfect for February 20.

February 24: National Tortilla Chip Day

Who doesn’t love a tortilla chip, particularly when it’s carrying an array of delicious toppings? You know what to do: highlight your nachos (if you have them on your menu), and get creative with the presentation (we like to go sky high), proteins, and other ingredients.

February 27: National Retro Day

It seems like the phrase, “Everything old is new again,” is always relevant. National Retro Day is one of the best times to dive into vintage F&B recipe books and select classics that work with your theme and resonate with guests. Grasshoppers, anyone?

February 28: National Floral Design Day

Edible flowers are visually appealing, and can also enhance the dining and drinking experience. You know what to do!

Image: Microsoft Designer

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Top 10 Bar Hacks Episodes of 2024

Top 10 Bar Hacks Episodes of 2024

by David Klemt

A classic, vintage microphone on top of a worn-in bar, next to a laptop

AI-generated image.

Bar Hacks has come a long way over the course of nearly five years and 130 episodes, including adding a new format toward the end of last year.

As we move forward, we’re taking a moment to look back at last year’s top ten episodes of Bar Hacks.

As with our other two KRG Hospitality-produced podcasts, Hospitality Reinvented and Turn this Way, the purpose of Bar Hacks has always been helping operators and hospitality professionals.

The original format focuses on sharing the stories of, and advice from, professionals throughout the industry: successful operators, brand founders and owners, chefs, bartenders, designers, brand ambassadors, and more. We encourage people to think differently, innovate in hospitality, and stay up to date about new ideas, new products, trends, and techniques.

ReFire‘s mission is similar in that I, along with my co-host Bradley Knebel of Empowered Hospitality, want listeners to think differently, and innovate while working on the fundamentals. On ReFire episodes, we analyze two to three real-life hospitality situations, and provide our thoughts on each matter.

Episode one kicked off ReFire by looking at second chances, onboarding, and pranking team members. On episode two, we talk about F&B influencers, reservation systems, and “firing” guests.

We’re excited to see where both formats go this year. This year is off to a great start, featuring conversations with designer Nancy Kuemper, and the founder of ITALICUS, SAVOIA, and ItalSpirits, Giuseppe Gallo. And Bradley and I have some awesome conversations coming up on ReFire.

Thank you for listening. Your support is humbling, and means everything to us. And, as always, thank you to our incredible guests for taking the time to chat with us. Cheers!

Bar Hacks Top 10: 2024

Episode 109 with Colin Asare-Appiah

Happy new year, and welcome to 2024! We wanted to kick off season five of the Bar Hacks podcast with an amazing guest.

Host David Klemt had the opportunity to chat with Colin Asare-Appiah, an industry icon he’s wanted to talk to for many years. Colin is Bacardí’s trade director of multiculture and lifestyle, and the brand’s LGBTQIA+ advocate. Not only does he spread the message of diversity, equity, and inclusion, he believes (as does KRG Hospitality and Bar Hacks) that diversity is necessary for our industry to thrive.

In this episode you’ll learn about Colin’s journey through hospitality, which includes saying he’d never be a bartender to becoming a bartender and creating a bartending school; his thoughts on what makes a successful operator and team; cocktail and spirits trends for 2024; the AJABU cocktail festival coming to South Africa in March of this year, spearheaded by Colin and his partner Mark Talbot Holmes; and more. Cheers!

Spotify

Apple Podcasts

Episode 110 with James Grant

James Grant, World Class Global Bartender of the Year 2021 and Canada’s 100 Best Bartender of the Year 2022, stops into the Bar Hacks podcast!

As the director of mixology at the Fairmont Royal York in Toronto, Ontario, Canada, James oversees three distinct concepts: CLOCKWORK, REIGN, and The Library Bar. As he explains, this role is quite a step up from bartending at and managing an 18-seat speakeasy in Edmonton, Alberta.

On this episode, James talks about his journey through hospitality to his current role; his approach to developing the Fairmont Royal York’s cocktail programs; tips for speakeasy operators; advice for new operators; what it means to have The Library Bar recognized by World’s 50 Best Bars; and more. Cheers!

Spotify

Apple Podcasts

Episode 111 with Michael Tipps

It has taken a while but it has finally happened! Michael Tipps, friend of KRG Hospitality and podcast host David Klemt, dropped by Bar Hacks.

The two kick this episode off by discussing the 2024 Bar & Restaurant Expo. Both Tipps and KRG Hospitality president Doug Radkey are speaking at this year’s show. In fact, they’re teaching back to back during a bootcamp on Monday, March 18. After the bootcamp, Tipps is presenting a workshop titled “Elevated Guest Experiences.”

Tipps also gives his thoughts on the state of the industry and consulting; speaks about creating cool concepts; makes a big announcement; and more. Cheers!

Spotify

Apple Podcasts

Episode 113 with Emma Sleight

Sponsored by Perrier, North America’s 50 Best Bars is returning to San Miguel de Allende, Mexico, on April 23. The 2024 ceremony represents the third edition of North America’s 50 Best Bars.

And who better to share details about the upcoming ranking than Emma Sleight, Head of Content: Bars & Hotels for World’s 50 Best? Emma dropped by the Bar Hacks podcast to talk about the 2024 ceremony, the Voting Academy, special awards, and more. In fact, listeners will get to learn a bit about Emma herself, including her being a sommelier and Associate of Cheese.

We’re looking forward to this year’s list! Be sure to stream the ceremony on YouTube or Facebook if you won’t be attending in person. Cheers!

Spotify

Apple Podcasts

Episode 114 with Anne Becerra

The fantastic Anne Becerra returns to the Bar Hacks podcast! Anne is also returning to the Food & Wine Classic in Aspen, Colorado, this year. That incredible event takes place from June 14 to June 16.

In addition to talking about the Food & Wine Classic, Anne and Bar Hacks host David Klemt chat about beer styles to check out and put on your menu now; service and turning non-beer drinkers on to beer; a few brewers you should have on your radar; whether 2024 is (finally) the Year of Lager; and more. Cheers!

Spotify

Apple Podcasts

Episode 117 with Pete Flores

We love a savvy operator here at Bar Hacks and KRG Hospitality. Juan Please Drink Company co-founder Pete Flores certainly falls into that category.

For several years, Flores was sure someone would bring a simple-but-delicious drink to the RTD space: lemonade and tea with a tequila base. Yet, that prediction never did come to pass. So, as Flores says, realizing that door was open, he stepped through it with a small team and brought the TLT (tequila, lemonade, tea) to market under the Juan Please Drink Company portfolio.

During this conversation you’ll learn about Flores’ experience in the hospitality world, how his vision for an RTD became reality, the challenges he and the team have faced and overcome, plans for future expressions, and much more. Cheers!

Spotify

Apple Podcasts

Episode 119 with Matthias Ingelmann

We’re excited to welcome Matthias Ingelmann, bars manager at KOL Mezcaleria in London, back to the Bar Hacks podcast! We first spoke to Matthias on episode 106, mostly about KOL, one of the World’s 50 Best Restaurants, and his role as the bars manager. This time, however, we’re learning about mezcal.

Matthias breaks down styles of mezcal, regions (including the fact that mezcal is made in countries other than Mexico), and producers. He also dispels a number of myths and misconceptions, shares his approach to introducing guests to mezcal (and sotol and raicilla), and suggests food pairings. Of course, there’s so much more, so make sure to give this episode a listen. Cheers!

Spotify

Apple Podcasts

Episode 121 with Marybeth Shaw

Marybeth Shaw is the chief creative officer at Wolf-Gordon, an American design company that provides wallcoverings, wall protection, upholstery, paint, and more. Shaw has achieved an MBA from NYU Stern, an M. Arch. from the Ecole d’Architecture de Paris-Belleville, an MCP from MIT, and, most recently, an MBA. Further, she earned the HiP Award for Creative Direction from Interior Design in 2017, and serves on the Board of the Wallcoverings Association.

For the past couple of years, Shaw has curated intriguing design installations for HD Expo, held in Las Vegas. It was the first installation, HI > AI, that grabbed Bar Hacks host David Klemt’s attention. Since then, he has wanted to have her stop by the podcast. Finally, the two made that happen!

Shaw stops by the discuss wallcoverings, wall protection, sustainability, finding and nurturing the careers of designers, her own journey through the worlds of hospitality and commercial design, design trends (some that she’d like see go away), and much more. Cheers!

Spotify

Apple Podcasts

Episode 123 with Roger Thomas

Real Las Vegas royalty stopped by the Bar Hacks podcast! That’s not hyperbole: Roger Thomas truly changed the face of Las Vegas and how people approaching gaming around the world over his 40-year career.

While Roger has made “cameo” appearances on projects for clients here and there, he really worked for a single client, building the Mirage, the Bellagio, and Wynn and Encore resorts and casinos in multiple markets across the globe.

During this conversation, Roger shares how he got his start in interior design in hospitality, his approach to luxury design, how he has mentored other designers, some of his favorite design features, his new book Resort Style: Spaces of Celebration, tips for hiring and working with interior designers, why designers flock to Las Vegas, and so much more. Cheers!

Spotify

Apple Podcasts

Episode 124 with Laura Louise Green

Psychotherapist, soon-to-be organizational psychologist, and former bartender Laura Louise Green drops by the Bar Hacks podcast to talk about a very important topic: burnout.

The hospitality industry has been taking strides to address many of the challenges that affect hospitality professionals’ physical, mental, and emotional health. Burnout is one of the many dangerous issues we all face, yet we don’t always acknowledge.

Among other important conversations we need to have that are long overdue, Green has been taking on burnout head-on. On this episode, she defines burnout, shares symptoms, explains the truth and myths about burnout, offers some ways to heal from it, and much more.

Spotify

Apple Podcasts

Image: Canva

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Black Limes, Chili Crunch, and More

Black Limes, Chili Crunch, and More

by David Klemt

A single, halved black lime on a silver platter, resting on top of a bar in a shaft of light

I like to think the two standard limes in the background are envious of the fancy, blanched lime on the silver platter.

Kimpton Hotels & Restaurants, with their boutique concepts and global presence, are well positioned to study developing F&B trends.

Just about two months ago, Kimpton made their 2025 Culinary + Cocktail Trend Forecast available for free download. They’ve been releasing this forecast annually since 2015.

While I encourage you to download the report for yourself, I want to share the trends that stand out the most to me. For your own copy of the 2025 Culinary + Cocktail Trend Forecast, click here.

To learn which 2025 beverage trend predictions from Datassential have my attention, follow this link.

Here’s to a successful 2025. Cheers!

Black Limes

The What

A black lime is a standard lime that has been blanched in salt water. The peel and flesh hardens, and turns dark brown or black.

The Why

Blanching and cooling limes intensifies the aroma and flavors, boosting sourness, saltiness, and citrus notes.

The How

First, prepare a bowl of ice water. Next, add whole limes to a pot, and add water and a teaspoon of salt (experiment with amounts). Bring water to a boil for one to two minutes, then remove them with a slotted spoon and put them in the ice bath immediately. Let them cool completely, and store in a sealed container.

To use them, add whole black limes to soup stock. Or, use their powder for rubs, as seasoning, or as garnishes. Be cautious at first, as a little can go a long way.

As you may imagine, this food-focused trend can also work well for a bar’s beverage program.

Salted Egg Yolks

The What

A cured egg yolk that has been delivering umami flavor to Chinese cuisine for centuries.

The Why

Culinary teams can add salted egg yolks to all manner of dishes to imbue them with umami and salt flavors. Obviously, these work perfectly in Chinese dishes. However, with their buttery and often crumbly texture, they’re also great for enhancing pastas, salads, and other foods.

The How

It’s important to keep in mind that there’s a risk of bacteria associated with curing foods, like salmonella. So, proceed with caution, and adhere to strict food safety and handling rules.

Use the best-quality eggs you can, and use fine salt rather than coarse to avoid piercing yolks.

There are also two ways to prepare salted egg yolks. One method uses a jar and whole eggs, and one uses an air-tight container with a bed of salt and just the egg yolks. Ask your culinary team which method they prefer, and bear in mind that the process takes days. Also, it’s a good idea to bake the egg yolks in an oven at 160 degrees Fahrenheit (71 degrees Celsius) to ensure food safety.

Vegan Clarified Milk

The What

For a while there, it seemed as though it was a requirement for all cocktail bars to have Clarified Milk Punch on the menu. This led, of course, to more cocktails receiving the clarity treatment.

This trend is exactly what it sounds like on paper: A drink made with clarified vegan milk.

The Why

Some guests don’t consume dairy, so clarifying vegan milk will allow them to partake in this drink trend.

The How

Using coconut milk as an example, add lime juice and other liquid ingredients to an air-tight container. Stir the mixture, then leave in a refrigerator over night. Check the container, looking for separation; when you see it, strain the mixture through a coffee filter or cheesecloth into a bottle. Do this until you’re happy with the result. Serve as you would with any batched cocktail.

There are other methods for separating the solids from a milk, such as heating the milk to a specific temperature to speed up the process, then adding it and lime juice to the other liquid ingredients.

Spiced Fruit Leather Garnishes

The What

Again, this is exactly what it seems to be: fruit leather mixed with a spicy ingredient, like chili or habanero powder.

The Why

Garnishing drinks with spiced fruit leather adds a new dimension to the drinking experience, and allows your bar team to enhance the flavor experience. Plus, spiced fruit leathers are fun to nibble on in between sips.

The How

To have your culinary or bar team craft spiced fruit leather in-house, puree a fruit or fruits with high water content in a device such as a Vitamix. If you don’t have a dehydrator and specific fruit leather trays or dehydrator trays, you can line a baking sheet with parchment paper or silicone mats.

The person preparing the fruit leather can use a fine mesh strainer before they spread the puree onto a tray. Sprinkle the puree with the appropriate spice mixture, then pop the tray or baking sheet into an oven set to 140-150 degrees Fahrenheit (60-66 degrees Celsius) for four to twelve hours. Peel off the fruit leathers, cut into strips, and use as garnish.

Chili Crunch the World

The What

Kimpton expressly mentions chili crunch in their 2025 forecast, not chili crisp. In simple terms, crunch has a crunchier texture than crisp, as its made with larger pieces of ingredients.

In terms of both products, at their core they’re mixtures of peppers, onion, garlic, seasonings, and oil.

However, Kimpton foresees culinary teams crafting their own chili crunches (and likely chili crisps) that are specific to particular cuisines. Imagine, for example, a barbecue-centric chili crunch, or one featuring Italian seasonings.

The Why

Texture, heat (unless specifically made to not be hot), seasoning, an explosion of flavors… Chili crunch is an enhancer of both flavor and the guest experience.

The How

To make this condiment, start with dried chilies, and remove their seeds. Pulse or otherwise chop them. Remember, you want pieces that will create a crunch, so don’t pulverize the chilies. Set the chilies aside in a heat-safe container. Now, add your spices and seasonings to the chilies. Some people like to add peanuts to create more crunch.

In a pan, fry onions or shallots, straining them when they start to get pale, and reserving the oil. Put the oil back in the pan, and fry the garlic, being careful to avoid cooking for too long so they don’t become bitter. Strain the oil, separating it from the fried garlic. Heat the now-infused pour over the chilies, spices, and seasonings, and let the mixture cool. Once cool, add the onions or shallots and garlic to the mixture.

Your culinary team will likely have their own approach to producing chili crunch.

There are many more predictions in Kimpton’s 2025 Culinary + Cocktail Trend Forecast, so make sure to download your copy and check them out today.

Image: Microsoft Designer

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5 Books to Read this Month: January 2025

5 Books to Read this Month: January 2025

by David Klemt

Flipping through an open book

Our January book selections focus on changing the way we approach hospitality, mastering the fundamentals, America cuisine, bourbon, and more.

To review the book recommendations from December 2024, click here.

Let’s jump in!

Hacking the New Normal

Doug Radkey‘s followup book to Bar Hacks! The world around us has changed. The food and beverage industry has changed. The hospitality industry has changed. But will some ways of life change for the better? Will perhaps the restaurant, bar, and hospitality industry come out even stronger? With the right changes to the previous status quo, it is possible. There’s no question, resets are major undertakings, but a major reset will provide us with a clean start and that’s what this industry needs.

From Amazon: “Whether or not you’re a hotelier, restaurateur, bar owner or a front-line staff memberthis book will position you for success in the new normal. With a spotlight on hybrid business models, real estate, profit margins, technology, guest experiences, culture, diversity, and mindset, Hacking the New Normal is the guidance you need.

Grab your copy here.

Bar Hacks: Developing The Fundamentals for an Epic Bar

It’s the last book roundup of the year and yes, I’m taking the opportunity to recommend KRG president and principal consultant Doug Radkey’s first book. In his this book he explains the importance of nailing the fundamentals in order to:

  • start your operator journey in the best possible position;
  • stabilize your business; and
  • scale when the time comes, if that’s what you want.

From Amazon: “This informative and conversational book is the perfect read for aspiring or seasoned bar, pub, lounge, or even restaurant owners, operators, and managers looking for that competitive edge in operations! If you’re looking for both fundamental and in-depth planning methods, strategies, and industry focused insight to either start or grow a scalable, sustainable, memorable, profitable, and consistent venue in today’s cut-throat industry–Bar Hacks is written just for you!”

Click here to get your copy today!

Let There Be Havens: An Invitation to Gentle Hospitality

We find inspiration everywhere at KRG Hospitality. As important to us is sharing that inspiration to help our clients, partners, and readers hone their vision for hospitality concepts. This book, Let There Be Havens, is a look at “gentle hospitality,” an approach to providing impactful hospitality to those who visit your home. Operators and front- and back-of-house teams welcome guests to their “other” home every shift, and this book can improve every professional’s approach to service and hospitality.

From Amazon: “When one person reaches for another, makes an offering, and believes we all hold such worth. No matter what we have in our pockets or where we’ve been up until now, we take care of each other―whether we’re strangers on a sidewalk or families around a table. Each day, we create trails of beauty and connection. One open door opens the next. And then it happens: our streets fill with lamplight, our lives lift with spirit, and our homes become circles of gold.”

Click here to order the hardcover.

Bourbon Land: A Spirited Love Letter to My Old Kentucky Whiskey

Chef Edward Lee’s favorite spirit is bourbon. While this book, Best New Cookbook of Spring 2024 by Eater, Epicurious, and Food & Wine, dives into bourbon’s history, how to taste it, and famous distilleries, there’s another key element that should motivate you to buy it. Namely, how to cook with bourbon, and 50 accompanying recipes.

From Amazon: “Knowledgeable, entertaining, and more than a little infatuated with his subject, award-winning food writer and chef Edward Lee gives us his insight into bourbon, telling us everything we should know about the mellow honey-brown treasure that’s put Kentucky on the global map: How bourbon is made. Its history. How to read a label. A look inside the famous distilleries. The influence of oak. Tours of Kentucky’s bourbon regions. How to taste bourbon like a professional.”

Get it here.

Buttermilk Graffiti

Oh, Chef Lee is also an award-winning writer. In 2019, his book Buttermilk Graffiti won the James Beard Award for Best Book of the Year in Writing. It was also nominated for other awards. Chef Lee traveled the US, learned the personal and food stories of the people he encountered, and shared more than a dozen of those stories in this book, which also includes 40 recipes.

From Amazon: “American food is the story of mash-ups. Immigrants arrive, cultures collide, and out of the push-pull come exciting new dishes and flavors. But for Edward Lee, who, like Anthony Bourdain or Gabrielle Hamilton, is as much a writer as he is a chef, that first surprising bite is just the beginning. What about the people behind the food? What about the traditions, the innovations, the memories?”

Follow this link to buy your copy.

Image: Mikołaj on Unsplash

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Program for Unique Holidays: January 2025

Program for Unique Holidays: January 2025

by David Klemt

Restaurant or bar owner sitting at the bar, working on a schedule or calendar

AI-generated image.

Do you want to stand out from from other restaurants and bars in your area? Change how you think about your January 2025 holiday programming.

Several holidays are set against every date on the calendar, and this month is no exception. These holidays range from mainstream to esoteric.

Pay attention to the “weird” or unique holidays to raise eyebrows, carve out a niche for your restaurant or bar, and attract more guests. Why do what everyone else is already doing? Why program only around the same holidays as everyone else?

To provide a handful of examples, January boasts celebrations of birds, tempura, a French comfort dish, and gift cards. Those are all things you can get creative and program around, and celebrate with your guests.

It’s also Dry January, which is embraced by a vast array of people: non-drinkers, the “sober curious,” the newish “zebra stripe” consumers, the health conscious… Whatever their motivation, these guests still need an amazing experience at your bar or restaurant. And you may recall that Whistlepig launched Dank January last year, releasing the limited-edition Dank & Dry Old Fashioned Cocktail. This was a non-alcoholic bottled cocktail made with rye “non-whiskey,” and enhanced with non-psychoactive terpenes. If you visit their site, they may have something planned for 2025.

Of course, you shouldn’t try to celebrate every holiday, strange or otherwise. Focus on the days that are authentic to your brand; resonate with your guests; and help you grab attention on social media.

You’ll find suggestions for promotions below. However, the idea behind our monthly holiday promotions roundup is to inspire you and your team to get creative and come up with unique programming ideas.

For our December 2024 holidays list, click here.

January 5: National Bird Day

The Jungle Bird. Grey Goose. Famous Grouse. Redbreast. Eagle Rare. Wild Turkey. Kentucky Owl. Chicken wings. Duck fat. Use this holiday, which falls on a Sunday this year, to feature your bird-themed drinks and foods.

January 7: National Tempura Day

When it comes to comfort foods, battering and frying are winning partnership. If you can batter and fry it, put it on your menu, and promote it.

January 9: National Cassoulet Day

Did you know that less than one percent of restaurants have cassoulet, a warm and comforting French dish, on their menus in the US? Seems like an opportunity for a savvy operator and kitchen team to fill a gap.

January 11: National Milk Day

This is the day to promote your bar team and their skill crafting milk cocktails. The Coquito, Bourbon Milk Punch, the Grasshopper, the Mudslide… National Milk Day is easy and fun to celebrate.

January 12: National Mocktail Week Begins

If it hasn’t yet achieved ubiquity, Dry January has certainly reached proliferation. This week, National Mocktail Week (which runs through January 18), is the time to show that you’ve crafted a carefully considered zero-proof drink menu. Remember, some sober guests find the term “mocktail” disrespectful, so consider using a different term.

January 17: National Bootlegger’s Day

This is the holiday to celebrate brands or cocktails that have survived prohibition, were created during prohibition, or produce or feature moonshine.

January 20: National Use Your Gift Card Day

Are gift cards an element of your marketing and branding strategy? Do you see them as a viable revenue channel? If so, this is the day to encourage people to come in and redeem them. Send a targeted email campaign, and include a link to your restaurant’s reservation system.

January 21: Squirrel Appreciation Day

Did you know that it’s believed squirrels plant three billion oak trees every year? Well, you do now.

I’m sure you’ve gotten ahead of me already regarding what I’m going to recommend you do to celebrate this holiday: put the classic Pink Squirrel on your menu. And why not? This iconic cocktail has been around since the 1940s, and may inspire an upcoming Drink Donnybrook.

January 24: National Beer Can Appreciation Day

Creative beer can design goes hand in hand with craft beer brewing. In fact, the approval of can designs in the US is quite an important process.

A lot of thought goes into beer can design and particularly eye-catching labels deserve more than a passing glance. Feature the most creative and attention-grabbing beers on your menu on National Beer Can Appreciation Day. You should definitely feature them on your social media channels.

January 30: National Croissant Day

The humble but delicious, flaky croissant is a tasty canvas. Sure, you can just offer croissants, but what about going harder and offering an array of croissant sandwiches or desserts? Bacon, egg, and cheese. Plant-based sausage, plant-based egg, and plant-based cheese. Nutella…croissants are light, flaky, butter, and fun.

Image: Microsoft Designer

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Watch These Drink Trends in 2025

Watch These Drink Trends in 2025

by David Klemt

AI-generated image of a bartender serving miniature Martinis

Bottle of Martinis, anyone? In case you were uncertain, this image is AI-generated.

We’re nearing the end of 2024, and that means F&B intelligence platforms are releasing their year-end reports and predictions.

Among these platforms is Datassential. Recently, they released their Future of Drink preview report. You can sign up for your own copy here.

I’ve sifted through Datassential’s latest reports and trend-focused articles, and I’ve pulled a handful I think are among those that may perform the strongest in 2025.

Cheers!

Posh Jello Shots

Or as Datassential calls them in their report summary, “highbrow” jello shots.

This is the 2025 trend prediction that stands out the most to me. Your bar team will know how to produce jello shots (or learn how to make them reliably and consistently), but it’s not a difficult skill to develop.

Jello shots, or gelatin shots if you want to be pedantic, are most often associated with house parties and dive bars. However, gelatin is an interesting cocktail canvas, offering at the very least a different way to experience drinks texturally.

The simplest way to embrace this trend would be to use upmarket alcohol to craft these shots. Premium or super premium vodkas, for example. Another way would be to convert your signature cocktail(s) into jello form. And yet another approach would be layered jello shots, with each layer crafted using premium or super-premium ingredients.

An Alternative

Of course, operators don’t need to produce specialty, higher-end shots in gelatin form. With a bit of thought and experimentation, bar teams can produce shots that are essentially miniature versions of cocktails. Further, these can be offered as flights.

So, do you have a few specialty cocktails on your menu? Offer them as a flight of shots. Want to craft themed flights, such as a Negroni and two variants (Boulevardier and Sbagliato, for example)? That idea may just take off with your guests in 2025.

Creating shootable versions of more sophisticated cocktails elevates your program. Further, doing so can help introduce guests to a range of cocktails during a single visit in what can be a more responsible manner.

Think so-called “Mar-tinies” for inspiration: miniature Martinis served in miniature Martini glasses.

Heirloom Grains

It’s likely that you’re going to see “heirloom” or “heritage” a lot more in 2025 in relation to beer.

As both terms imply, brewers who produce these types of beer use grains they can trace back decades. Often times, heirloom grains are significant historically.

For example, Hanabi Lager Co. produces Haná Pilsner. Per the brewer, Haná is an heirloom grain that was used to produce the first-ever pilsner. In case you’re a beverage history buff or like sharing stories with guests who are interested, the first pilsner was brewed in 1842 by Josef Groll in the city of Pilsen.

Hanabi Lager Co. credits British farmers with “rescuing” Haná, pulling it back from the brink of extinction in 2015. Click here to check out other Hanabi beers made with heirloom barley and other heritage grains.

Operators who are interested in leveraging beers with notable ingredients should look for the words “heirloom,” “heritage,” and “ancient grain.” Further, they should ensure they know these beers would be of interest to their guests, and serve their concept in an authentic manner.

More Beer Trends

Other beer-centric trend predictions include global beers, hazy IPA, beer cocktails, and beer with a hint of lime.

I’m confident you don’t need an explanation of each of these 2025 trend predictions. However, it’s smart to approach each with careful consideration before adding them to your menu.

To provide an example, consider flights that focus on each trend: three to four hazy IPAs, half-sized beer cocktails, or specialty global beers.

Focusing on beer cocktails, or beertails or hoptails as I’ve seen over the years, I’m somewhat skeptical how they’ll rise in popularity. In my experience, they’ve never quite “hit” throughout the years. But, maybe 2025 is the year.

As far as beers with a hint of lime, consider creating snack pairings that pair well with such beers. Snacking as a trend is expected to rise in 2025, so it’s wise to engage your kitchen team to come up with a snack menu for your bar.

Cocktails on Tap

While I don’t recommend cocktails on tap of keg cocktails for every concept, I have certainly crafted beverage programs that leverage this trend.

And, in fact, I don’t consider these drinks to be a trend at all. In my opinion, cocktails on tap may not be ubiquitous, but they’re certainly no fad.

Why do I like cocktails on tap? For several reasons.

One of those is the speed of service, which benefits the team and the guest. While labor is necessary prior to service to prepare these drinks, kegged cocktails make up for all that effort. When the right cocktails are selected for the taps, they make it easy on the bar team to serve, and make it into the hands of guests in mere moments.

Another reason is the “novelty” of cocktails on tap. These drinks aren’t new yet many guests find the idea interesting, which piques their curiosity. Engaging guests is always good for business.

Now, think about bars and restaurants that include self-pour walls as a core feature of the concept. Guests have shown they’re interested in pouring their own beers and wines from pour walls. There are myriad reasons, including trying before they commit to something new to them. This applies to cocktails as well, and kegged cocktails are perfect for self-pour concepts.

Finally, they work for just about every category of bar, from casual neighborhood watering hole to upscale cocktail bar. When an operator focuses on glassware, garnish, and presentation, a cocktail on tap can appeal to even the most discerning cocktailian.

Image: Microsoft Designer

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Will this Drink Trend Lead Us into 2025?

Will this Drink Trend Lead Us Into 2025?

by David Klemt

AI-generated image of two purple Ube Cream Liqueur cocktails on a bar

AI-generated image.

One of the latest drink trends, a unique cream liqueur made from purple yam, may have the staying power to heat up through New Year’s Eve.

Now, when I describe it as unique, I’m not indulging in PR-speak, I mean it; there’s only one Ube Cream Liqueur. That includes, up to this point, additional expressions. Again, there’s only one Uber Cream Liqueur.

Making this liqueur even more exclusive is the fact that just one distillery produces it: Destileria Barako. They’ve done so since 2016. The distillery makes some other intriguing products as well. For example, there’s a lychee and lemongrass liqueur called Gayuma that also includes vacuum-distilled smoke distillate. Compelling…

So, what is Ube? Put very simply, it’s a lavender-colored cream liqueur made from ube. That’s a purple yam, and the liqueur itself calls the Philippines home. Interestingly, while the liqueur is lavender in color, ube can be violet, purple, lavender, and even white.

Before I go any further, a purple yam is not the same as a purple sweet potato. A purple yam will be, generally speaking, sweeter than its sweet potato counterpart, while being slightly more subtle in terms of flavor profile. Expect vanilla up front, with a subtle nutty undertone and finish.

And if you’re curious as to the meaning of “ube,” it translates from Tagalog to English as “tuber.” Quite a literal name for this special vegetable.

Okay, great. But what about the liqueur that appears to be popping up on craft-cocktail-focused menus in the US?

What is Ube?

On the surface, it’s an imported cream liqueur in an attractive, fashionable bottle.

Seriously, look at the Instagram post below; that’s going to grab guests’ attention.

 

View this post on Instagram

 

A post shared by Ube Cream Liqueur (@ubecreamliqueur)

Going deeper, Ube is made from the eponymous tuber, coconut husks, and sugarcane vodka. The ingredients are sourced from local farms and their communities throughout the islands that make up the Philippines (of which there are more than 7,600).

The liquid itself is rich and creamy, as one would expect. Like its namesake, Ube’s flavor profile includes vanila, and a subtle nuttiness. However, the sugarcane vodka is detectable, and coconut also shines through.

Along with being unique, it’s also versatile. Bar guests can’t really go wrong with ordering it in just about any configuration: neat, chilled, on the rocks, frozen, in a cocktail… Ube is highly adaptable.

And that, if I had to point to a characteristic beyond flavor and mouthfeel, is likely why this cream liqueur is rising in popularity.

Bar teams can get creative with it. Guests can enjoy it in myriad forms. Even the culinary team can get involved, as it’s an intriguing ingredient for dishes (particularly dessert).

Introducing guests to Ube isn’t a hard sell, either. The bottle and liquid itself are appealing to the eye. And while bar and culinary teams can really tap into their imaginations and talents to create quirky sips and dishes, it works in instantly recognizable drinks as well.

For instance, there’s the Ube Mudslide, Purple Russian (a variant of the White Russian, of course), Ube Colada, Ube Coco Old Fashioned, and even the Ubegroni.

Proceed with Caution

Here’s a a viewpoint with which you may be familiar: Once a trend emerges and people jump on it, it’s no longer a trend. Instead, it either experiences widespread adoption, reaches ubiquity, or dies.

Another viewpoint is that due to social media, trends come and go so quickly that even those that stick around for more than a few days tend to fall off quickly.

Search online for Ube and you’ll likely come across posts about finding it in the US that are a year or more old. It seems that the interest in this particular cream liqueur picked up in earnest around August of this year.

All that is to say this: For the most part, unless a person or group of people originates a trend, everyone else will be a step or two behind if they choose to jump on it. Most trends don’t even actually reach that status; they die in their nascent stage: a fad.

So, operators and their teams should be selective when a product, flavor, menu item, preparation, etc. is getting a lot of attention “suddenly.”

Chasing every trend isn’t efficient, and doing so flies in the face of consistency.

Important Considerations

There are several questions an operator should consider and answer before embracing any trend (or fad). Below, the assumption is that the trend involves a specific product.

  • Will this resonate with enough guests to make this profitable?
  • Does this trend work with our brand or are we forcing it to fit artificially?
  • Can it be obtained easily and consistently? If not, can we make our own housemade version? What will that cost, including labor?
  • How much will it cost to add this product to our inventory?
  • What will it cost to train the team to use this product?
  • Who will train the team on this product? What’s the estimated learning curve? What will training cost, in terms of product and labor?
  • In terms of pricing, what’s our projected profit margin per item made with this product? How many do we expect to sell on a daily, weekly, and monthly basis, keeping in mind that this is a consumer trend.
  • How quickly, with the above considerations (and more), can we actually leverage the popularity of this trend? Will it still be popular after we’ve completed our due diligence?

Don’t Abandon Your Standards

This caution isn’t aimed at embracing Ube specifically. Rather, this is advice for considering any trend, product, or menu item.

The standard is for operators to be obsessed with their numbers. Look at the top operators in the businessnot necessarily those earning the most awards, but those leading their bars and restaurants to long-term success, and focused on building generational wealthand you’ll see how much they focus on numbers; they know them inside and out.

All too often it can be tempting to drop standards when something goes sideways. Service goes awry, for example, and we try to take a shortcut to recover.

The same can be said for chasing trends. It can be tempting to just throw a new, trending item on the menu without crunching the numbers, taking a shortcut to leverage the trend as quickly as possible.

A savvy operator will consider the numbers before adding anything to their inventory and menu. It shouldn’t take long, and running the numbers will prove whether the trend is worth pursuing.

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Program for Unique Holidays: November 2024

Program for Unique Holidays: November 2024

by David Klemt

Restaurant or bar owner sitting at the bar, working on a schedule or calendar

I don’t know why but AI seems to think anyone who owns a restaurant or bar has a beard. AI-generated image.

Do you want to stand out from from other restaurants and bars in your area? Change how you think about your November holiday programming.

Several holidays are set against every date on the calendar, and this month is no exception. These holidays range from mainstream to esoteric.

Pay attention to the “weird” or unique holidays to raise eyebrows, carve out a niche for your restaurant or bar, and attract more guests. Why do what everyone else is already doing? Why program only around the same holidays as everyone else?

To provide a handful of examples, November boasts celebrations of the bold and pungent, Gose beer style, stuffing, and metal. Those are all things you can get creative and program around, and celebrate with your guests.

Of course, you shouldn’t try to celebrate every holiday, strange or otherwise. Focus on the days that are authentic to your brand; resonate with your guests; and help you grab attention on social media.

You’ll find suggestions for promotions below. However, the idea behind our monthly holiday promotions roundup is to inspire you and your team to get creative and come up with unique programming ideas.

For our October 2024 holidays list, click here.

November 8: Cook Something Bold and Pungent Day

This is the day to shine a spotlight on menu items that are heavy on aromatics, intense flavors, and presentations that demand attention.

November 9: Chaos Never Dies Day

If your bar or restaurant has a chill, relaxing vibe, this may be a great holiday for you and your guests. Chaos Never Dies Day is about mindfulness, relaxation, de-stressing, and, if healthy, socializing with friends and family.

Encourage your guests to visit your venue, silence their phones, and escape for a while.

November 10: Area Code Day

Area Code Day is an excellent time to celebrate your community. Showcase the local producers and collaborators with whom you partner, for example.

November 11: National Metal Day

Does your bar play metal? Do you feature live metal bands? Would you say your overall theme and ambiance is metal? Have I got a holiday for you…

November 15: National Philanthropy Day

Organize food, coat, or clothing drives. Highlight a charitable organization that your bar, restaurant, or hotel supports. This is one of the best days of the year for you and your guests to get involved with organizations that improve the community.

November 17: International Happy Gose Day

Several centuries old, Gose comes to us from Germany. Generally speaking, this wheat beer is tart, sour, spicy, and salty. Of course, craft brewers love to make styles their own, so there are Goses out there with other dominant characteristics.

Fans of this style of beer will tell you that it pairs well with everything. However, when developing your Gose promotion, keep grilled meats, seafood, roasted root vegetables, and tangy, powerful cheeses in mind.

November 21: National Stuffing Day

We all know that person whose main food focus on Thanksgiving (American, Canadian, or otherwise) is stuffing (or dressing, depending on preparation and pedantry). Sure, the other dishes are great, but they may just stab someone in the hand with their fork if they get between them and stuffing. In fact, we may be that person.

In the lead-up to Thanksgiving, task your kitchen with creating an irresistible stuffing (or dressing), and preparing it in multiple ways: waffled, sandwich, etc. Who knows? It may just lead to Thanksgiving Eve takeout orders.

November 22: National Farm-City Week

People celebrate this week to honor the farmers who help make American Thanksgiving possible. Of course, farmers deserve recognition for more than just one holiday.

This is a fantastic time of year to call attention to the farms and farmers with whom your restaurant partners.

November 29: Sinkie Day

Okay, so this one could be interesting. With all the prep and formality that can go into some people’s Thanksgiving celebrations, Sinkie Day offers welcome casualness. In simple terms, it’s about grabbing a bite while standing over a sink. Basically, rejecting a dining table, and eating anywhere else.

One spin you and your restaurant team can put on Sinkie Day is to highlight the items on your menu that are transported and eaten just about anywhere easily.

November 30: National Mason Jar Day

Cocktails, their alcohol-free counterparts, soft drinks like teas and sodas, kombucha, desserts, even salads… There’s a lot a creative bar or restaurant team can do with menu items, mason jars, and presentations.

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‘Tis the Season to get ‘Jacked

‘Tis the Season to get ‘Jacked

by David Klemt

Red apple covered with water droplets, against a black background

Not an AI-generated image!

We celebrate bourbon, “America’s native spirit,” in September. But did you know that there’s another American spirit we celebrate in October?

Known by some as “America’s first moonshine,” applejack is just as important to US history as bourbon. In fact, it’s believed it predates bourbon by a century.

There’s no doubt that alcohol has played a significant cultural role throughout American history. Of course, having a tipple or two still plays a vital role in US culture. Why else would neighborhood, sports, and cocktail bars be so prevalent?

If alcohol weren’t a cultural cornerstone, there wouldn’t have been a cocktail revival from 2000 to 2017. That’s to say nothing of Prohibition and its impact on not just the US but Canada, Mexico, and the Caribbean.

Whiskey reigns supreme when we’re talking about American spirits. In particular, bourbon grabs the headlines.

But long before bourbon snatched the America’s Spirit title, applejack was being produced in what we now call the state of New Jersey. At one point, applejack was even called Jersey Lightning.

Speaking of lightning, that speaks to the origins of applejack. White lightning, white dog, white whiskey… Each of these is evocative of moonshine. And while that term may conjure up illegal alcohol production, the word originally meant homemade booze.

That’s precisely what applejack was when it was first crafted during the American colonial era. Like I said, alcohol is ingrained in American culture.

Moonshine, and Brandy, and Whiskey, Oh, My!

According to Lisa Laird Dunn, the president and global ambassador of Laird & Company, the oldest producer of applejack, the original native spirit was an American staple.

Dunn represents the ninth generation of the Laird family to lead the eponymous distillery. Alexander Laird, her ancestor, left Scotland in the 1690s, arriving in Jersey. Per the current president of Laird & Company, the belief is that Alexander was involved in some way in Scotch production.

Therefore, Alexander turning to distillation in his new home would make sense. And what would make even more sense is to focus production on an abundant American crop. At that time, that meant apples.

So, what’s applejack? First, let’s get some technicalities out of the way. Applejack is a fruit brandy. In particular, it’s an apple brandy.

As reported by Chilled Magazine, Dunn has explained that the terms “applejack” and “apple brandy” are interchangeable. However, there is a technical difference between applejack and blended applejack.

The former, just like apple brandy, can only be labeled as such if it has been created solely from apples. As in, 100 percent made from apples. In contrast, the latter is a blend between applejack and a neutral grain spirit.

One more technicality: applejack is not, as many believe incorrectly, a whiskey. It’s possible that misconceptions surrounding moonshine and the term “lightning” may lead some people to think “Jersey Lightning, white lightning, moonshine… Applejack is moonshine. Moonshine is whiskey. Applejack is whiskey.”

Jack It

Have you been wondering where the “-jack” in “applejack” comes into play?

Well, wonder no more; it’s a nod to the production method of this centuries-old spirit.

Simply put, jacking is freeze fermentation. In short, fermented cider (a.k.a. hard cider) is frozen, ice is removed, and the alcohol content increases.

An alternate method is to fill a cask with fermented cider, begin the freezing process, tap the cask, and pour off the liquid. Jacking results in low-ABV juice reaching an ABV of 40 percent or more. In that way, applejack is normally much more powerful than hard apple cider. So, plan accordingly if you’re going to enjoy one.

Essentially, “applejack” is a portmanteau of “apple brandy” and “jacking.”

How to Enjoy Applejack

As we head into fall, it makes sense to celebrate Applejack, and get this spirit onto guests’ radar.

A pure applejack like Laird & Company’s is fantastic neat or on the rocks. Just bear in mind that ABV; ensure you and your team are serving it responsibly. Again, this isn’t hard apple ciderit’s much stronger.

If you and your bar team want to make Toddies and cocktails, a blended applejack will do, although I prefer Laird’s for a cocktail.

Likely the most-famous applejack cocktail is the Jack Rose. To make this drink combine one-and-a-half ounces of applejack, three-quarters of an ounce of fresh-squeezed lemon or lime juice, and a half-ounce of grenadine in a shaker with ice. Shake well, then strain into a coupe or Martini glass, and garnish with a lemon twist.

Applejack can also replace other base spirits. Take, for instance, the Applejack Old Fashioned. Start with two ounces of applejack, and either a half-ounce of maple syrup or a quarter-ounce of simple syrup. Add these to a mixing glass, along with two dashes of Angostura bitters, two dashes of orange bitters, and ice. Stir, strain into a rocks glass over fresh ice (a large cube or sphere is a nice touch), then express an orange peel, and use it as garnish.

You and your team have an entire month to celebrate applejack with guests. Get creative with an LTO menu, and create a signature seasonal sip all your own.

Image: Juan C. Palacios on Pexels

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