Bourbon

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

Bunny painting or graffiti
by David Klemt David Klemt No Comments

Rabbit Hole Resources: Bourbon 101

Rabbit Hole Resources: Bourbon 101

by David Klemt

 

Bunny painting or graffiti

Those who want to learn about bourbon can access free resources from a credible and knowledgeable source: Rabbit Hole Distillery.

When it comes to learning about a particular spirit, those producing them tend to know the most. So, seeking education straight from the source is a smart move.

Now, hospitality professionals have a reliable, informative resource to add to their toolbox. Learn About Bourbon is Rabbit Hole’s ever-growing bourbon resource.

Bourbon Basics

If your restaurant or bar has bourbon on the menu, you’re likely at least familiar with the basics:

  • To carry the “bourbon” designation, one must produce the liquid in America.
  • The mashbill must consist of at least 51 percent corn.
  • It’s not permissible to use any additive except water.

Similarly, you are likely aware of some bourbon myths:

  • Only distilleries in the state of Kentucky can produce bourbon.
  • The name “bourbon” comes from Bourbon County.
  • The whiskey must be at least two years old to be bourbon.

As you can see from the first bullet point at the start of this segment, bourbon can come from any state in America. As far as the second myth, the origin of the name “bourbon” is a bit murky.

Interestingly, the third myth is somewhat true. To include “straight bourbon” on the label, the bourbon must be a minimum of two years old. Otherwise, once new-make whiskey comes into contact with the oak barrel in which it’s going age, it’s bourbon.

Rabbit Hole bourbon barrel rolling into rickhouse

Learn About Bourbon

Rabbit Hole goes far beyond simple definitions on their Learn About Bourbon page.

Instead, the distillery dives deep into every element of bourbon production. As important, this page receives regular updates. In other words, much like bourbon itself, this resource gets better with age.

To give you an idea of how in-depth Rabbit Hole gets, let’s look at the Bourbon Barrel Char / Charring section. It’s essentially an article in and of itself at nearly 400 words. Additionally, there’s a link within this section that leads to an even deeper dive into toasting and charring barrels.

Elsewhere on the Learn About Bourbon page you can learn about esters. In fact, there’s a list of over a dozen esters for you to—yep, I’m gonna make the pun—go down the rabbit hole.

Rabbit Hole Blog

Now, it turns out that the distillery isn’t content with offering one bourbon education resource. There’s also the Rabbit Hole Blog.

Looking for bourbon cocktail recipes? Check out the brand’s blog. Currently, the top recipe posts feature the Golden Ponzu and Strawberry Bourbon Lemonade.

Curious about cooking with bourbon? How about a recipe for nasi goreng with a Rabbit Hole bourbon ginger sauce? As a bonus, this recipe should perform well with guests looking for plant-forward dishes with small amounts of animal protein.

Of course, there are also Bourbon 101 articles. For example, this link will take you to an article about wheated bourbons.

If you want to boost your bourbon knowledge and update your food and cocktail menus, check out Rabbit Hole’s blog and Learn About Bourbon page today.

Image: Vincent Pelletier

Marshall amplifier closeup
by David Klemt David Klemt No Comments

Brutal: These Drinks are Heavy

Brutal: These Drinks are Heavy

by David Klemt

Marshall amplifier closeup

Several legendary and iconic heavy metal bands are stepping into the arena of the drinks industry, from beer to whiskey, and more.

You won’t find a celebrity rosé wine or mezcal on this list. Instead, you’ll find bourbon and rye blends, unique processes, full beer lineups, and small-batch releases.

Most importantly, these are products that deserve a place on your menus. These aren’t spirits and beers that rely on band names and their global recognition. Each of these can stand on their own.

In fact, one whiskey from Slipknot and an Iowa distillery won an award from Fred Minnick in 2019.

Metallica

You may familiar with Blackened, a rye and bourbon blend that finishes in brandy casks. This limited-edition, super-premium whiskey is also subjected to the proprietary Black Noise process.

In short, each batch of Blackened is enhanced by the frequencies of curated Metallica playlists. This whiskey is a true collaboration. Legendary Master Distiller Dave Pickerell partnered with Metallica and Meyer Sound for the recipe and process.

However, Master Distiller and Blender Rob Dietrich has crafted a rye expression. Rye the Lightning is, as you can likely tell from the name, a rye whiskey. This expression also undergoes a very specific Black Noise process.

To craft Rye the Lightning, the live recording of Ride the Lightning in its entirety from Metallica’s Orion Music + More set is played to enhance the liquid. Taking things a step further, Rye the Lightning is finished in Madeira and rum casks.

Not content with just two expressions, there are also the Master of Whiskey Series and limited edition whiskeys available.

Iron Maiden

Iconic English heavy metal band Iron Maiden has steered heavily into the beer business. You won’t find a limited-release Lager here and a Pilsner there. No, Iron Maiden has a full lineup of beers in several styles.

Trooper, named for their song “The Trooper,” is the name under which the band crafts their beers in partnership with brewers like Bodebrown and Robinsons. You’ll find many beer styles under the Trooper label: Strong Bitter, English Extra Special, Porter, Golden, IPA, and more.

 

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Of course, there are limited editions. And why shouldn’t there be? Iron Maiden and there brewer partners want to have rock out, like they did with the Number of the Beast, a Bitter.

Motörhead

Since there’s a bourbon and a beer carrying the Motörhead name, you can create a Boilermaker honoring the heavy band. And as you may imagine, one-half of the Boilermaker is named after the song “Ace of Spades.”

In this case, Ace of Spades is a bourbon crafted in Fargo, North Dakota, by Proof Artisan Distillers. This distillery produced North Dakota’s first-ever bourbon, Crooked Furrow. Ace of Spades is a full-bodied, 90-proof high-rye bourbon with warm, sweet notes and a cinnamon finish.

For the beer, Motörhead tapped Madison, Wisconsin, brewers Ale Asylum. Röad Crew is a crisp, hoppy American Pale Ale with citrus notes.

Cannibal Corpse

This whiskey, Golden Blood, is actually the inspiration for this article and product roundup. Golden Blood by Cannibal Corpse, one of the heaviest bands on this list, is crafted in collaboration with Three Floyds Distilling.

Since opening their doors in 2017, Three Floyds has been known for doing things differently. In fact, the distillery itself says their approach is “not normal.” So, this collaboration with Cannibal Corpse makes a lot of sense.

According to Three Floyds, the band itself selected the liquid. A single barrel straight malt whiskey, Golden Blood was aged four years in new, charred oak. And the label is sure to draw attention on your back bar.

GWAR

As the story goes, GWAR is not of this planet. Rather, GWAR is an intergalactic rock band that arrived on Earth via comet.

Well, when you have an origin mythology that incredible, you can’t phone in products tied to your name. I promise that you’ve never encountered a whiskey-crafting process like the one that produces Catoctin Creek Ragnarök Rye:

“The mad scientists at Catoctin Creek conducted experiments on aging the blood of GWAR in barrels made from the different types of wood scorched by the comet’s blast. They used the rarest of grains and watered their mash bill with the melted Antarctic ice to create a 92 strength rye whisky, pot stilled and then aged in charred new white oak. Members of GWAR then hurled the whiskey barrels into the orbit of the moon, causing contraction to take place as the barrels spun under the influence of the deathly coldness of space and the life-giving heat of the sun.”

Well, that’s different.

Slipknot

Cedar Creek Distillery in Iowa crafts two whiskey expressions for Slipknot. The first expression is Slipknot No.9, a four-year-old blend of straight bourbon and straight rye whiskeys.

Then there’s Slipknot No. 9 Reserve. For this special release, award-winning Cedar Creek bottles the same bourbon and rye blend at 99 proof. Fred Minnick named Slipknot No. 9 Reserve the Best Celebrity Whiskey in 2019. That’s no small feat.

 

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A post shared by Slipknot Whiskey (@slipknotwhiskey)

An equally daunting feat? Getting your hands on Slipknot co-founder and percussionist Clown’s Iowa Shine. If you can find it, this bottle is Clown’s very own moonshine.

Honorable Mentions

The Deftones have partnered with Belching Beaver to craft an IPA called Deftones Phantom Bride. This IPA, a collaboration between head brewer Thomas Peters and the Deftones’ Chino Moreno, is made using Amarillo, Citra, Simcoe and Mosaic hops.

And then there’s Bay Shore, New York’s Great South Bay Brewery. The brewery has honored Pantera with a limited edition beer called Vulgar Display of Lager. Obviously, this is intended to honor the 30th anniversary of the thrash metal band’s brutal 1992 Vulgar Display of Power album.

Image: Alexander Kampmann from Pixabay

Maker's Mark bourbon bottle on top of barrel
by David Klemt David Klemt No Comments

National Bourbon Day: 2022 Bourbon Trends

National Bourbon Day: 2022 Trends

by David Klemt

Maker's Mark bourbon bottle on top of barrel

Happy National Bourbon Day, a holiday celebrating one of America’s greatest creations and contributions to the whiskey world.

Hyperbole? I really don’t think so. Bourbon is a wholly American spirit that enjoys global demand.

We may not know the name of the first person to produce a bourbon. Like so many spirits and cocktails, the origins are mostly the stuff of myth and legend.

However, historians do believe America’s whiskey is named for the House of Bourbon, a French dynasty. So, some claim that the spirit is named for Bourbon Street in New Orleans. Still others say Kentucky’s Bourbon County is the inspiration for this whiskey’s name.

At any rate, it’s assumed bourbon was first produced in the 18th century. About a century later, the spirit became what we know it as today.

Additionally, bourbon is officially “distinctive product of the United States,” according to official recognition by Congress as of 1964.

That’s a lot of history and lore. But what about what’s going on now? Well, let’s take a look.

Barrel Finishing

Obviously, rules can sometimes stifle creativity and innovation. In fact, Andres Faustinelli of BEARFACE Whisky says as much on episode 75 of Bar Hacks.

Clarifying, Faustinelli took the Master Blender role at BEARFACE because there are fewer rules for Canadian whisky production than other spirits.

However, there’s a flip-side to that coin. Sometimes, the more rules in place, the more creative people get in navigating them.

One way this manifests is through barrel finishing. We’re seeing a lot labels boasting about unique or otherwise attention-grabbing barrel finishes.

Rum casks, Cognac casks, Armagnac, sherry, a slew of wine-barrel finishes… Obviously, throughout the world of whiskey this has become a popular element of production.

One caveat, though, is that distillers and blenders must avoid stunt finishing. If the finish doesn’t enhance their signature bourbon it’s inauthentic and consumers will turn their backs.

Bottled in Bond

Hey, look—more history! Bourbon, as we all know, has quite the past.

Adulteration—putting crap in the bottle that doesn’t belong there—was such a problem centuries ago that governments chose to step in. (I mean, it’s still a problem but we don’t have the time right now.)

The US government got involved in 1897 to protect consumers with the Bottled-in-Bond Act. Boiled down, a bottled-in-bond whiskey:

  • must be produced during a single distilling season; and
  • made by a single distiller; and
  • has to be crafted at a single distillery; and
  • the whiskey needs to be aged in either a federally bonded warehouse; or
  • otherwise aged under federal supervision for a minimum of four years; and
  • then be bottled at 100 proof.

Oh, and I learned that a distillation season is either January through June or July through December. ABC: (A)lways (B)e (C)learning. Don’t you judge me…

Obviously, the bottled-in-bond requires a large investment of both money and time. And obviously that investment is a barrier that distillers must consider carefully. No doubt, however, that investment can pay off with consumers.

Single Barrel

Let’s call this bourbon trend what it is: The trend.

For the past few years single-barrel bourbons (and other spirits) have been sought-after by restauranteurs, bar owners, private clubs, retailers, consumers, and collectors.

Again, this is a trend that requires a significant outlay from distilleries. But it’s clear that the time and money is, at least for now, worth it.

In most cases, single-barrel pours command higher menu prices. And with the luxury category continuing to grow, single-barrel bourbons should enjoy a boom for quite some time.

Anyone who has visited Woodford Reserve, as an example, can see how popular their single-barrel program has become. There are some incredible names on that list…

MGP

The following three letters once drew the ire of any whiskey drinker: MGP.

Back in the day, which was maybe two or three years ago, a brand “sourcing” their whiskey rather than distilling it themselves was sacrilege.

MGP was attacked for pumping out low-quality liquid regularly. Blogs, social posts, conversations in bars… For years, MGP was on its way to pariah status.

Now, the turns have tabled. As long as a brand is transparent—which may be the real trend here—about the liquid in their bottles, sourcing whiskey is no longer a negative.

In fact, according to some spirits sites and publications, there are consumers seeking out MGP-sourced brands.

So, these are some trends to consider when building out your bourbon program. Happy National Bourbon Day, and cheers!

Image: Zhivko Minkov on Unsplash

Buffalo Trace Distillery bourbon barrels
by David Klemt David Klemt No Comments

8 Bottles for National Bourbon Day

8 Bottles for Bourbon Day

by David Klemt

Buffalo Trace Distillery bourbon barrels

Next week, June 14, is National Bourbon Day, the day America celebrates the country’s “native” spirit.

Clearly, that means one thing: Make sure your promotion catches the eye of the whiskey aficionados, bourbon lovers, and bourbon curious among your guests.

One of the most effective ways to boost traffic on National Bourbon Day is deceptively simple. Simply put, add new bourbon releases to your inventory.

Of course, you should also ensure you have enough of what your regulars normally drink on hand. And let’s not neglect your bourbon cocktails.

First Things First

When deciding what to feature on your promotional or LTO menus, there’s a smart and simple first step to take.

You probably already know what I’m going to suggest: Run reports.

What are your top-selling bourbons? Which are more burden than bourbon, collecting dust in your inventory?

Introduce new bourbons recently? How are they selling?

Then there’s the cocktail menu. Do you know which cocktails are your guest favorites and which they’re not ordering? Are any of these bourbon cocktails?

So, don’t just jump into National Bourbon Day by guessing or assuming what bottles and cocktails to promote. Instead, leverage the power of your POS and run reports. Put hard data behind your promotions, always.

Of course, that’s not your only resource. Curious about what your guests would like to see on the menu and back bar? Ask your bar team.

New Releases

Now, this may come as a shocker: People want to try what’s new. Yeah, I know—hot take.

So, if people want the new thing, give ’em what they want. Below you’ll find some bottles worth asking your reps about for National Bourbon Day.

Obviously, you should ensure you have plenty of the standards on hand. And be cautious about just how much new bourbon you bring in. After all, you don’t have data on how they’ll perform yet.

That said, here are some bottles worth considering.

Basil Hayden Subtle Smoke

Far too often, “smoky” on a label means “tastes like you’re drinking a campfire.” Of course, some of us are into that, depending on our mood or personal tastes.

However, some guests aren’t into smoke bombs. Basil Hayden Subtle Smoke delivers what’s on the label: their high-rye Kentucky bourbon with smoke notes that aren’t overwhelming.

Ben Holladay

Don’t freak out after you read the following sentence. Not all bourbon comes from Kentucky.

Of course, you and your team probably know that. And I’m sure we all think that by now, people know a whiskey doesn’t need to come from Kentucky to be bourbon. However, there are still people who think otherwise.

Educate them with bottled-in-bond Ben Holladay, crafted in Missouri. It’s an interesting bottle labeled Real Missouri Bourbon. According to laws enacted in 2019 and 2020, for a whiskey to earn that designation the producer must:

  • mash, ferment, distill, age, and bottle in Missouri;
  • age in oak barrels made in Missouri; and
  • be made with corn grown in Missouri.

Bottled-in-bond and Real Missouri Bourbon. This bottle should get your guests’ attention.

Blood Oath Pact No. 8

When it comes to bourbon releases, Blood Oath Pacts are always big news. Blood Oath Pact No. 8 should be a welcome addition by the bourbon lovers among your guests.

For this release, Lux Row Distillers combined a a 14-year ryed bourbon, an 11-year ryed bourbon, and an 8-year ryed bourbon finished in Calvados casks.

OKI Reserve

The OKI story goes that two entrepreneurs in Ohio, Chad Brizendine and Jake Warm, bought the brand from New Riff Distilling two years ago.

For those wondering, OKI stands for “Ohio, Kentucky, Indiana,” the tri-state area responsible for most of the world’s bourbon. According to OKI, 99 percent of OKI Reserve is more than eight years old.

Thomas S. Moore

Alright, I’ll admit it—I count this section as four bourbons. But I have a good reason for doing so.

Thomas S. Moore is crafted by Barton 1792 and consists of four expressions: Cognac, Madeira, sherry and Merlot. Any one of these alone is worth the time and effort for a bourbon or whiskey lover to track down. However, think of the potential having two or more expressions available to taste against one another offers you and your guests.

Each Thomas S. Moore expression starts with five- or six-year-old Barton 1792 high-rye bourbon. Depending on the cask used for finishing, the bourbon is aged for another one to four years.

Image: Josh Collesano on Unsplash

Sazerac cocktail and mixing glass on bar
by David Klemt David Klemt No Comments

National Cocktails: Canada & America

National Cocktails: Canada & America

by David Klemt

Sazerac cocktail and mixing glass on bar

We’re taking a look at two cocktails that can trace their roots to America and Canada for this year’s National Cocktail Day.

Further, KRG Hospitality has a headquarters in each country. So, we’ll be focusing on the cocktails for which Canada and America are known.

Celebrate National Cocktail Day, March 24, with the recipes below. Cheers!

Canada’s Official Cocktail

Let’s kick things off with Canada. There’s no cocktail with as close an association to the Great White North as the Caesar.

In fact, it’s Canada’s national cocktail. So ubiquitous, it’s woven into the fabric of Canadian pop culture.

Consider this Letterkenny exchange as exhibit A:

Darryl: “I’d have a Bloody Caesar.”

Wayne: “Do you wanna know what? I’d have a Caesar, too.”

Squirrely Dan: “I could have a Caesar if you guys are havin’ Caesars.”

Darryl: “Hard to see a Caesar and not want a Caesar.”

Wayne: “That’s actually how they market Caesars.”

According to cocktail lore, the city of Calgary and province of Alberta get to call themselves the home of the Caesar.

Disputed Origins

As the story goes, Walter Chell invented the cocktail in 1969. Chell was a restaurant manager at the Calgary Inn, now a Westin property.

Oh, wait. There’s also Walter Winchell and the Smirnoff Smiler cocktail. Tracing mentions back to 1953, this drink is made with vodka, tomato juice, clam juice, and Worcestershire sauce.

Hang on… In 1959, Charles Addams—y’know, the creator of the Addams Family—said he created the Gravel Gertie in Manhattan, New York. This cocktail calls for vodka to be mixed with tomato juice, clam juice, and Tabasco sauce.

Well, Chell was onto something when he combined every ingredient in the Smiler and Gertie. To me, this an original that stands far above any perceived predecessors.

Chell also crafted the recipe using a “rule of four”:

  • one shot of vodka;
  • two dashes of hot sauce;
  • three dashes of salt and pepper; and
  • four dashes of Worcestershire sauce

Prepare a glass with a celery salt or salt and pepper rim. Add ice, then add the above ingredients. Top with Caesar mix (Clamato juice, these days), and garnish with a celery stock and lime.

America’s Unofficial Cocktail

Now, onward to America. So, we don’t have an official national cocktail here. Clearly, our neighbors to the north know how to have more fun.

We have a native spirit—bourbon—but that’s where it ends.

However, we do have New Orleans. And in New Orleans we have the birthplace of American hospitality.

We have something else in New Orleans. In 2008, the Louisiana state senate passed a bill that named an official cocktail for the city.

That cocktail? The Sazerac.

Two Bases, One Drink

Cocktail historians will tell you that there are essentially two recipes for the Sazerac. They’ll also tell you that the origins of this cocktail are under dispute.

Are you beginning to see a pattern with cocktail history? It’s never clear, is it?

First, let’s address the original, assuming it’s America’s first (or at least oldest known) cocktail. From the 1850s to 1870s, it was made with Cognac. And not just any Cognac, Sazerac de Forge et Fils.

Depending on who you ask, either bar owner Aaron Bird or Antoine Amedie Peychaud invented the Sazerac. The cocktail recipe includes two dashes of Peychaud’s Bitters, so it’s easy to understand why some credit Peychaud with creating this drink.

Then, there’s the version that took off in the 1870s. Again, depending on the source, either American tastes changed or a phylloxera outbreak affected Cognac production. Perhaps both are true, converging to alter the Sazerac recipe.

Either way, rye whiskey replaced absinthe, and Herbsaint replaced the absinthe. Some bartenders also substitute bourbon for the rye.

The Recipe

It’s not difficult to make a Sazerac, just like it isn’t difficult to find one in New Orleans.

You’ll need two Old Fashioned (aka rocks) glasses, or one Old Fashioned and a mixing glass.

Rinse a chilled glass with absinthe or Herbsaint, and add ice. In the mixing glass or second glass, add ice, two ounces of Cognac, rye whiskey or bourbon, a half-ounce of simply syrup, and three dashes of Peychaud’s Bitters. Stir until well chilled.

Before straining, discard the ice and any excess absinthe or Hersaint from the prepared glass. Now, strain into prepared glass, express a lemon peel, and use that peel as garnish.

Alternatively, you can split the base and do Cognac and rye or bourbon, paying homage to each version of the Sazerac.

Image: Johann Trasch on Unsplash

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

5 Books to Read this Month: January ’22

5 Books to Read this Month: January ’22

by David Klemt

Flipping through an open book

This month’s fun and informative book selections will help you develop next-level culinary, beverage and leadership skills as we kick off 2022.

To review December 2021’s book recommendations, click here.

Let’s jump in!

Try Dry: The Official Guide to a Month Off Booze

For those who want to learn more about Dry January, Try Dry is an insightful resource. Of course, this book is also informative beyond the first month of the year. As living alcohol-free movement becomes more mainstream, it’s important for operators to understand the movement. Whether permanent or temporary, there are myriad reasons some guests decide against drinking alcohol.

Of Peats and Putts: A Whisky and Golf Tour of Scotland

During the pandemic, interest in golf skyrocketed. In part, this has led to increased interest in golf simulators, driving ranges, and nine-hole rounds of golf rather than full, 18-hole outings. Of Peats and Putts tells the story of golf and whisky in Scotland. A compelling read for operators looking to bring golf into their businesses.

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

Not even two months on the market and already causing quite the buzz! 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.

Bourbon [Boxed Book & Ephemera Set]: 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.

Amaro: The Spirited World of Bittersweet, Herbal Liqueurs, with Cocktails, Recipes, and Formulas

There are many reasons to love amaro. Bitter and bittersweet notes, complex flavor profiles, and their utility when it comes to crafting low-ABV cocktails are among those reasons. Amaro by Brad Thomas Parsons explores the rich history of amaro and includes over 100 recipes.

Image: Mikołaj on Unsplash

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

5 Books to Read this Month: November

5 Books to Read this Month: November

by David Klemt

Flipping through an open book

This month’s fun and informative book selections will help you develop next-level culinary, beverage and leadership skills this November.

To review October’s book recommendations, click here.

Let’s dive in!

Cook as You Are

The Great British Baking Show contestant Ruby Tandoh is a food writer with a half-dozen books to her name. Her latest will likely change how you look at food and its preparation. In particular, the “mini” version of Cook as You Are aims to be as inclusive as possible. The free download makes it easier for people who learn differently or require assistance in the kitchen to enjoy cooking. Cook as You Are features 100 original recipes created by Tandoh that don’t require hours of preparation or professional-grade kitchen equipment to execute.

The Bullhearted Brand

Expert Joseph Szala explains why operators should view branding as a strategic endeavor. Branding is more than a clever name, eye-catching logo, and slick tagline. Szala, as he explains, “lay(s) out the foundational elements and details about creating and scaling restaurant brands” in The Bullhearted Brand, drawing from years of real-world experiences.

Bourbon’s Backroads

Bourbon is one of the few spirits that America can truly claim as its own. Myths and legend abound, such as the claim that whiskey can only be called bourbon if it’s produced in Bourbon County. Karl Raitz conducted extensive research to uncover the full history of bourbon in the United States for Bourbon’s Backroads.

Gilded Age Cocktails

Author Cecilia Tichi takes readers on a cocktail journey spanning three decades. The Gilded Age, which took place between 1870 and the early 1900s, is known as the Golden Age for cocktails. Readers will be able to learn the stories of not only classic Golden Age cocktails to pass on to others, but also the stories of their creators. Gilded Age Cocktails transports us back to the pre-Prohibition Era, a time when bartenders first became famous and helped us all drink better.

Hacking the New Normal

Doug Radkey, president of KRG Hospitality, author of Bar Hacks and Hacking the New Normal, makes the case for making meaningful, impactful change in order for the hospitality industry to survive and thrive moving forward. As he explains during bonus episodes of the Bar Hacks podcast, as have multiple podcast guests like Chef Brian Duffy, the industry won’t truly recover unless we change our mindsets and the way restaurants, bars, hotels, resorts, entertainment venues, and arenas operate and treat staff.

Image: Mikołaj on Unsplash

Old Fashioned Cocktail on bar
by David Klemt David Klemt No Comments

Get Ready for Old Fashioned Week

Get Ready for Old Fashioned Week

by David Klemt

Old Fashioned Cocktail on bar

Old Fashioned Week is returning for its second year to raise money for the Restaurant Workers’ Community Foundation.

The RWCF is a non-profit restaurant and bar worker advocacy and action organization.

In its inaugural year, Old Fashioned Week set and met a goal of raising $100,000. This year, the goal and mission are the same: Raise $100,000 to help hospitality workers financially.

How to Participate

Lynn House, national spirits specialist and portfolio mixologist for Heaven Hill, shares the details of Old Fashioned Week on episode 52 of the Bar Hacks podcast.

Over the course of nine days, October 15 through 24, Elijah Craig is celebrating the bourbon cocktail they feel best showcases America’s native spirit.

Old Fashioned Week is another win-win-win restaurant and bar promotion. Operators can drive in-person and to-go (where legal) traffic, consumers enjoy an iconic cocktail while supporting the industry, and struggling hospitality workers can receive financial assistance.

Luckily, participating in this philanthropic campaign is simple. First, operators can use their social media channels and guest database to let people know they’re celebrating Old Fashioned Week. Publish posts, send emails, and send out marketing texts.

Second, operators can use the “contact us” form on the Old Fashioned week website. From there, they can ask to have their venue included in the ZIP code search function.

Third, anyone can post pictures of their Old Fashioned to social media. Simply include #OldFashionedWeek and tag Elijah Craig. The brand will donate $5 to the RWCF for every properly hashtagged and tagged photo.

Like I said, it’s simple to participate and raise money for those in need.

Elijah Craig Old Fashioned

Hey, you can make your Old Fashioned however you want. However, if you want to make the signature Elijah Craig Old Fashioned, see below:

Elijah Craig signature Old Fashioned cocktail

Add bitters, simple syrup, Elijah Craig Small Batch, and ice to a mixing glass. Stir—do not shake!—until well chilled. Strain cocktail over a large ice cube in a double old-fashioned glass. Garnish with a swath of orange and a brandied cherry.

If you’d like to make this classic how Lynn House does, add four dashes of bitters instead of three. Two dashes of Angostura bitters, two dashes of Regan’s orange bitters.

Image: Paige Ledford on Unsplash

Cocktail and smoke on top stack of books
by David Klemt David Klemt No Comments

8 Bourbon Cocktails You Need to Know

8 Bourbon Cocktails You Need to Know

David Klemt

Cocktail and smoke on top stack of books

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

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

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

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

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

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

Old Fashioned

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

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

Bourbon Smash

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

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

Hey, speaking of that Mint Julep trivia we mentioned…

Mint Julep

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

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

Kentucky Mule

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

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

Bourbon Sour

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

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

Boulevardier

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

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

Billionaire

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

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

(Updated) Amaretto Sour

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

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

Image: Bon Vivant on Unsplash

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