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August 10, 2022by David Klemt David Klemt No Comments

So, What’s Up with that $180 Million?

So, What’s Up with that $180 Million?

by David Klemt

It’s not much in comparison to the $40 billion we need to replenish the Restaurant Revitalization Fund but $180 million is still significant.

According to a June 14 report, the Small Business Administration is sitting on $180 million in RRF funds. This information came to light due to a Government Accountability Office (GAO) investigation.

Unfortunately but unsurprisingly, the funds likely won’t reach operators for a while. Why is that? Well, the SBA is working with the Justice Department to “formulate a plan on how to distribute” the money.

As we know, bureaucracy tends to move at a glacial pace. Additionally, $180 million is nowhere close to the roughly $42 billion it would take to fund RRF applicants who have not received grants.

Where did this Money come From?

We know that $24 million is from funds set aside by the SBA for litigation. However, according to the National Restaurant Association, the American Rescue Plan Act of 2021 didn’t expressly include such a set aside.

Interestingly, the NRA is calling for the SBA to disperse the litigation set aside to RRF applicants. This is due to their interpretation of “the spirit of the law” and unobligated funds.

Now, on to the biggest chunk of the tens of millions of dollars in unawarded, unobligated RRF money. Where, exactly, are these funds from?

Well, it’s a little murky at the moment. Per the GAO, awards returned by either recipients or their financial instutions amount to $56 million. The rest, according to the GAO, comes from “realized or anticipated recoveries,” per their report.

However, some sources report that $156 million was clawed back by the SBA and that the $24 million set aside make up the $180 million.

So, Who gets the Money?

In short, we don’t know yet. In fact, we don’t even know if RRF applicants will have to apply again for a piece of the $180 million.

Additionally, we don’t know if applicants who received an approval for an RRF grant but didn’t receive the award will be processed first.

What we do know is that if every dollar of this “leftover” $180 million is distributed to RRF applicants, a mere 0.44 percent would receive a grant.

As Nation’s Restaurant News reports, 150,166 RRF applicants were in fact approved for a grant but never received one. It would take over $41 billion to fund all 150,000-plus applicants.

When the Justice Department and SBA finalize a plan, we’ll let you know.

Image: John Guccione on Pexels

"Life's too short to drink bad wine" cork

August 9, 2022by David Klemt David Klemt No Comments

August: Attack of the Wine Holidays

August: Attack of the Wine Holidays

by David Klemt

August doesn’t claim just one or two or even three wine holidays, there are actually six such holidays during this month.

Kicking off August are International Albariño Day and National White Wine Day. Obviously, those days have come and gone.

However, there are still four more wine holidays you can leverage:

National Prosecco Day on Saturday, August 13;
Thursday, August 18 is National Pinot Noir Day;
National Red Wine Day takes place on Sunday, August 28; and
Monday, August 29 is International Cabernet Sauvignon Day.

So, that’s just over two weeks to draw in guests, move some inventory, and generate revenue. Below you’ll find crash courses in three varietals so you and your team can speak with guests in a way that reduces or outright eliminates wine intimidation.

As a cool bit of trivia, two of the varietals we celebrate this month are among the six “original” Noble Grapes: Pinot Noir and Cabernet Sauvignon. The other four, for the curious, are Merlot, Chardonnay, Riesling, and Sauvignon Blanc.

Prosecco 101

First, yes, like Champagne, Prosecco is a sparkling wine. However, despite all the comparisons made between Prosecco and Champagne, the bubbles and production methods are just about the only similiarities between the two.

Champagne, of course, is French. Prosecco hails from Italy and is the country’s top sparkling wine. Like Champagne, Prosecco is protected and must be produced in a specific region.

To be Prosecco, the wine must consist of 85 percent Glera. There are two other grapes producers may use: Chardonnay and Pinot Noir.

Until recently, Prosecco (a.k.a. as you now know, Glera) has been treated as “lesser than” Champagne, commanding much lower prices. However, producers are now making bottles that range from inexpensive to higher end. In fact, you’ll find Prosecco holding its own against its French counterpart on many fine-dining menus.

To impress with Prosecco food pairings, go with cheese, cured meats, and pizza. Pizza and Prosecco? You can’t go wrong there!

Pinot Noir 101

Given that Pinot Noir finds itself in blends, Champagne, Prosecco, and other sparkling wine, you can get creative when celebrating National Pinot Noir Day.

For American operators, two of the top Pinot Noir-producing states are California and Oregon.

In Oregon, Willamette (rhymes with “damn it”) Valley produces incredible Pinot Noir. When it comes to California, look for bottles from Russian Rivery Valley, Sonoma, and the Saint Lucia Highlands.

For Canada, the top production regions are Ontario, British Columbia, Québec, and Nova Scotia. In particular, look for bottles from Prince Edward County, the Niagara Peninsula, and Okanagan County.

Generally speaking, Pinot Noir tends to be light or medium in body. So, if conducting a tasting, you may want to taste people on Pinot Noir before bolder red wines.

When it comes to food pairings, remember that this is a more “delicate” varietal. So, you’ll want to avoid dishes and food items with big, bold, rich flavors. This is a wine that pairs wonderfully with a variety of cheeses.

Cabernet Sauvignon 101

Ah, Cab Sauv. For both America and Canada, Cabernet Sauvignon is among the most popular varietals. It’s so popular in the US that it’s called the King of Grapes.

As you likely can guess, California is the top Cab Sauv-producing state in America. In particular, Napa Valley is known for world-class Cabs.

While most people think of California, Bordeaux, and Tuscany, Canada also produces fantastic Cabernet Sauvignon. Interestingly, the grape grows well (as do many varietals we associate with Bordeaux) throughout Canada.

However, Prince Edward County and the Niagara Peninsula are two of the best regions for Canadian Cab Sauv.

A bigger and bolder wine than Pinot Noir, Cabernet Sauvignon pairs well with rich, bold foods. If it’s grilled, smoky, peppery or otherwise assertive, Cab Sauv will likely play well with it.

So, there you have it. Two weeks of wine holidays for you to showcase your wine inventory and pairing skills. Cheers!

Image: D A V I D S O N L U N A on Unsplash

United States Capitol Building through trees

August 8, 2022by David Klemt David Klemt No Comments

Congress Fails Us Once More

Congress Fails Us Once More

by David Klemt

A “compromise” and “far from perfect,” the Inflation Reduction Act of 2022 is yet another bill that could include the RRF but fails to do so.

Not content to deliver just the gut punches our industry has already endured, Congress is leaving us out. Again.

A bill that targets inflation in the US should, logically, include replenishment of the Restaurant Revitalization Fund. However, RRF replenishing isn’t among Inflation Reduction Act compromises.

By the way, that isn’t my assessment. It’s President Joe Biden’s summary of the bill’s passage in the Senate: “This bill is far from perfect. It’s a compromise.”

To clarify, this compromise is a $430 billion spending bill that doesn’t include $40 billion to replenish the RRF. That’s interesting, considering Democrats claim the bill will not only generate enough revenue to pay for itself, they say it will generate another $300 billion throughout the next decade.

Restaurants in the US are projected to generate nearly $900 billion in sales this year. Apparently, however, that’s not enough for our politicians and lawmakers to consider us important to the economy.

Instead, those who enjoy near-inscrutable power and are in the position to stop another bout of restaurant and bar closures have chosen not to help. Our industry, which employs millions upon millions of hard-working Americans is once again on the outside looking in.

The Road to Nowhere

In a word, the road to RRF replenishment is exhausting. One Instagram user commented as such on the Independent Restaurant Coalition‘s post about us being left out of a massive spending bill yet again.

View this post on Instagram

A post shared by Indp. Restaurant Coalition (@indprestaurants)

Three months ago, the US Senate killed RRF replenishment when they voted against even debating the Small Business COVID Relief Act of 2022.

Midway through June I reported that Sean Kennedy, executive vice president of public affairs for the National Restaurant Association, posited that the RRF could be replenished via a reconciliation bill.

Addressing the possibility, Kennedy made clear it was a longshot. He was correct.

Indeed, the Inflation Reduction Act was passed by the US Senate via reconciliation bill. A simple majority consisting of all 50 Democrat senators and Vice President Kamala Harris sends the bill to the House.

Compellingly, the nonpartisan Congressional Budget Office’s analysis of the Inflation Reduction Act indicates the bill’s name is a misnomer. According to the CBO, the bill will either have zero or nearly-zero impact on inflation this year or in 2023. A group of 230 economists warn the bill may increase inflation.

The bill is expected to pass the House in its current form and be signed by President Biden by the end of this week.

Response from the IRC

Immediately after news broke that the Inflation Reduction Act of 2022 passed the Senate but failed to include RRF replenishment, the IRC’s Erika Palomar responded.

The executive director of the IRC said:

“For nearly three years, independently owned restaurants and bars have weathered multiple COVID-19 surges, government-mandated closures, consumer hesitancy, rising prices and ongoing restrictions, while fighting to keep their doors open and staff employed. Restaurants and bars are the heartbeat of every community, and we are incredibly disappointed to not be included in the reconciliation vote this weekend. 177,300 small businesses have been patiently waiting for relief and their needs are being ignored, again.

“Thousands of restaurants and bars are at risk of closing permanently as a result of continued Congressional inaction on the replenishment of the Restaurant Revitalization Fund (RRF). The failure of Congress and the White House to act swiftly is impacting neighborhoods in every state across the country. Congress has failed these businesses, but the Independent Restaurant Coalition is not giving up the fight in any way possible to support independent restaurants.”

Further Disappointment

Over the past 15 months (longer if we really look back), our politicians and lawmakers have been consistent about one thing. They have continually failed to recognize restaurants and bars for what they are: cornerstones of their communities.

Of course, they’ll happily use our businesses for political theater and their fundraisers. But giving us more than lipservice? Not on the agenda.

Image: Paula Nardini on Pexels

August 3, 2022by 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

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

Stay Weird neon sign with purple background

August 2, 2022by David Klemt David Klemt No Comments

Stand Out with Weird Holidays: August 2022

Stand Out with Weird Holidays: August 2022

by David Klemt

Want to stand out from from other restaurants and bars in your area? Then commit to keeping it weird.

Several “holidays” are set against every date on the calendar, and August is no exception. These holidays range from mainstream to “weird.”

Pay attention to the latter to raise eyebrows, carve out a niche for your restaurant or bar, and attract more guests. Why do what everyone else is already doing?

Of course, you shouldn’t try to celebrate every holiday, weird or otherwise. And this month’s list in no way includes every odd holiday.

Focus on the days that are authentic to your brand; resonate with your guests; and help you grab attention on social media.

For July’s list, click here.

August 5: National Work Like A Dog Day

It probably sounds like this day is all about being as productive as possible at work. However, National Work Like a Dog Day is a celebration of service animals (mainly dogs). So, this is the day to invite your guests with service animals to grab a bite and drink and make new friends—four-legged and otherwise—at your bar or restaurant.

August 8: National Happiness Happens Day

This is a day that focuses on finding happiness wherever we can. And as we know, there’s plenty of happiness to be found in local restaurants and bars. National Happiness Happens Day is a blank canvas on which to create a fun, engaging promotion.

August 8: National Dollar Day

For the history nerds out there—and I say that with reverence, not ridicule—the first US dollar was minted in 1794. Leveraging this holiday is as simple as offering a food or drink item for $1. Of course, that’s if such a discount is legal where you’re operating. And I recommend requiring the purchase of a full-price item to receive the discount.

August 11: National Rasberry Bombe Day

If you’re not familiar with the raspberry bombe, you’re probably not alone. This tasty treat isn’t a commonly known dessert item. A raspberry bombe is a pastry that consists of heavy cream, sugar, candied fruit (raspberries, in this case), and nuts placed in a spherical design. The bombe is then frozen before being served. Bonus points for adding rum before freezing.

August 12: National Vinyl Record Day

There are a couple ways to celebrate this holiday. One, you can require your house DJ or hired gun to spin actual records. Two, you can team up with your local vinyl store to create a mutually beneficial promotion. Get a little creative and celebrate that warmest of sonic mediums, the vinyl record.

August 15: Discovery Day

This day likely isn’t very weird to Canadians. In particular, it’s well-known among those familiar with the Yukon. But for the rest of us, this is a celebration of the discovery of gold in this famed area. Celebrate with gold-flaked F&B items, caramel-drizzled desserts and cocktails, and whatever else you can think of where gold makes sense.

August 20: World Honey Bee Day

Where would we be without the honey bee? Not in a good place at all, that’s where. Perfect your Bee’s Knees and other cocktails that feature honey. And, of course, feature honey in some creative places on your food menu as well.

August 27: National Just Because Day

Obviously, this is another awesome blank-slate cocktail. You can essentially create any promotion you want to celebrate this day. Why? Because whatever you choose to do, it’s just because.

August 29: According to Hoyle Day

Here’s an odd one for you. On According to Hoyle Day, you live life according to one of the 300 (!) games for which Edmond Hoyle wrote the rules. This day certainly requires getting creative but card games and cocktails do go hand in hand.

August 31: National Eat Outside Day

Hey, guess how this day is celebrated…

Image: Dan Parlante on Unsplash

August 1, 2022by David Klemt David Klemt No Comments

Tales Reveals 2022 Spirited Awards Winners

Tales of the Cocktail Reveals 2022 Spirited Awards Winners

2022 Spirited Award winner Lynn House

Congratulations to the 2022 Spirited Awards winners, revealed last week during the 20th anniversary of Tales of the Cocktail.

First opening their doors in 2018, NYC’s Katana Kitten took home two awards. The dream team trio of Masahiro Urushido, Greg Boehm, and James Tune won Best US Cocktail Bar and best US Bar team.

Another American venue that won two Spirited Awards is Jewel of the South in New Orleans. Opened in 2019, Jewel of the South was crowned Best US Restaurant Bar. Additionally, the US Bartender of the Year is Chris Hannah, co-owner of the NOLA dining and drinking destination.

We also want to extend a special congratulations to Bar Hacks guest Lynn House. To learn more about House, this year’s Best US Brand Ambassador, check out episode 52 of Bar Hacks.

Internationally, two bars also took home multiple awards. 🔶🟥🔵 A Bar with Shapes for a Name and Lyaness at Sea Containers London, both in London, won two Spirited Awards. The former is this year’s Best New International Cocktail Bar. Plus, it’s the home of Remy Savage, the 2022 International Bartender of the Year.

Lyaness at Sea Containers London clinched Best International Hotel Bar andWorld’s Best Bar. So, London, New Orleans, and New York showed out at the 2022 Spirited Awards.

To view the finalists in each category, please click here.

US Award Categories

U.S. Bartender of the Year presented by Del Maguey: Chris Hannah (Jewel of the South, New Orleans, LA)

Best U.S. Bar Mentor presented by BarSmarts: Sean Kenyon

Best U.S. Brand Ambassador presented by Libbey: Lynn House (Heaven Hill)

Best U.S. Bar Team presented by William Grant & Sons: Katana Kitten (New York, NY)

Best U.S. Cocktail Bar presented by Absolut Vodka: Katana Kitten (New York, NY)

Best U.S. Hotel Bar presented by Grey Goose: Silver Lyan at the Riggs (Washington, DC)

Best U.S. Restaurant Bar presented by Maison Ferrand: Jewel of the South (New Orleans, LA)

Best New U.S. Cocktail Bar presented by Aviation Gin: Happy Accidents (Albuquerque, NM)

International Award Categories

International Bartender of the Year presented by Patrón Tequila: Remy Savage (🔶🟥🔵 A Bar with Shapes for a Name, London, UK)

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

Best International Brand Ambassador presented by Lyre’s Non-Alcoholic: Martin Hudak (Mr. Black Spirits)

Best International Bar Team presented by House of Angostura: MAYBE SAMMY (Sydney, Australia)

Best International Cocktail Bar presented by Tequila Fortaleza: Tayēr + Elementary (London, UK)

Best International Hotel Bar presented by Perrier: Lyaness at Sea Containers London (London, UK)

Best International Restaurant Bar presented by Amaro Montenegro and Select Aperitivo: Sexy Fish (London, UK)

Best New International Cocktail Bar presented by Stranger & Sons: 🔶🟥🔵 A Bar with Shapes for a Name (London, UK)

Global Award Categories

Best New Spirit or Cocktail Ingredient presented by Tales of the Cocktail Foundation: Lyre’s Non-Alcoholic Italian Orange

World’s Best Cocktail Menu presented by Diageo Bar Academy: Little Red Door (Paris, France)

World’s Best Spirits Selection presented by Beam Suntory: Jack Rose Dining Saloon (Washington, DC)

Pioneer Award Presented by The Blend: Amanda Gunderson (CEO and co-founder, Another Round Another Rally)

Timeless International Award presented by Jägermeister: Harry’s New York Bar (Paris, France)

Timeless U.S. Award presented by Johnnie Walker: Bemelmans Bar at The Carlyle, A Rosewood Hotel (New York, NY)

Helen David Lifetime Achievement Award presented by William Grant & Sons: Julie Reiner (Co-founder Clover Club, Leyenda, Social Hour Cocktails, Mixtress Consulting)

World’s Best Bar presented by Tales of the Cocktail Foundation: Lyaness at Sea Containers London (London, UK)

Writing and Media Award Categories

Best Cocktail & Spirits Publication presented by Diageo Bar Academy: VinePair

Best Broadcast, Podcast, or Online Video Series presented by Diageo Bar Academy: The Cocktail Lovers

Best Cocktail & Spirits Writing presented by Diageo Bar Academy: “Get Real: The bar world looks beyond feel-good measures on sustainability and climate change” by Max Falkowitz for Imbibe Magazine

Best New Cocktail or Bartending Book presented by Lyre’s Non-Alcoholic: The Japanese Art of the Cocktail by Masahiro Urushido and Michael Anstendig

Best New Book on Drinks Culture, History, or Spirits presented by Diageo Bar Academy: The Oxford Companion to Spirits & Cocktails edited by David Wondrich with Noah Rothbaum

Image: Cory Fontenot

July 25, 2022by David Klemt David Klemt No Comments

Blasphemy! National Scotch Day Cocktails

Blasphemy! National Scotch Day Cocktails

by David Klemt

Psst! Don’t tell the purists but this article encourages the adulteration of Scotch by combining it with other ingredients to make *gasp!* cocktails.

Now, I jest…mostly. To be fair, I don’t often encounter purists who scoff or outright lost their minds if someone doesn’t enjoy their favorite spirit neat. However, it does happen every now and again. Seriously, it shouldn’t really matter how someone decides to order and enjoy their drinks. Want to order Johnnie Walker Blue Label with soda? Go for it.

So, below you’ll find cocktails rather than bottles for National Scotch Day. Sure, you can contact your reps, incur costs, and bring in some boast-worthy bottles. However, you can also spotlight what you already have on hand with revenue-generating Scotch cocktails.

No, you won’t find Scoch & Soda or the Rusty Nail among the recipes below. I would hope you and your bar team already have those down since they’re essentially two-ingredient drinks.

Also, I’ll award bonus points to anyone who locks eyes with a Scotch snob as they gulp down a Glenmorangie Signet Penicillin. Sure, that’s petty of me; it’s also fun. What are the bonus points good for? Hey, why are you asking so many questions?

A quick note: If you’d rather go with food on this holiday, check out our Scotch and cheese pairing article.

Penicillin

So, I’m going to start with my personal favorite Scotch cocktail. If you’re a KRG Hospitality regular, you already know this is one of my favorite drinks in general.

This is a modern-day classic—the Penicillin dates all the way back to the early 2000s. Operator, bartender, and cocktail creator calls for two types of Scotch to make this delectable drink.

2 oz. Blended Scotch
0.75 oz. Lemon juice, freshly squeezed
0.75 oz. Honey-ginger syrup (1 cup honey, 1 cup water, 1 6-inch bit of peeled and thin-sliced ginger)
0.25 oz. Peaty Islay Scotch to float
Candied ginger to garnish

Prepare a rocks glass with ice. Add first three ingredients to a shaker with ice, and shake until well chilled. Strain into the rocks glass and float Islay Scotch on top. Then, garnish and present.

For the syrup: Combine syrup ingredients in a saucepan and bring to boil. Reduce, simmer for five minutes, and set aside overnight in refrigerator. The next day, strain through cheesecloth.

Rob Roy

If you want to be flippant about it, the Rob Roy is a Scotch Manhattan. Of course, it’s easy to make that argument as cocktail historians believe the Rob Roy is an homage. At any rate, both are true classics, dating back to the late 1800s.

One of the fun elements of the Rob Roy is creating a signature version. Obviously, the Scotch and vermouth selection will impact the flavors of this drink. So, come up with a combination all your own to make this one of your bar’s specialties.

2 oz. Scotch
0.75 oz. Vermouth (equal parts sweet and dry vermouths to make a Perfect Rob Roy)
0.75 oz. Angostura Bitters
Brandied cherries to garnish

You’ll want to ensure you have chilled cocktail or Nick & Nora glasses on hand before starting this build. Combine the first three ingredients in a mixing glass with ice. Stir unti well chilled and strain into chilled glass. Spear cherries, garnish, and serve.

Bobby Burns

Interestingly, some believe this cocktail is a riff on the Rob Roy. So, why not have Rob and Bobby on your National Scotch Day drink menu?

Now, the drinks are similar, but the flavor profiles are vastly different. After all, the ratio of Scotch to vermouth is 1:1, and the recipe uses Bénédictine rather than bitters.

1 oz. Blended Scotch (supposedly, this should be at least 12 years old)
1 oz. Sweet vermouth
0.5 oz. Bénédictine
Lemon peel to garnish

Of course, this is where the argument that the Bobby Burns is a version of the Rob Roy gets stronger. See the build instructions for the Rob Roy above? Do the same, but garnish with a lemon peel.

Blood & Sand

Oddly enough, we don’t know the creator of this drink. We do know it appears in Harry Craddock’s The Savoy Cocktail Book, published in 1930. However, we don’t know for certain that he’s the inventor.

At any rate, we do know this 1:1:1:1 cocktail is delicious and a hit with whiskey fans.

0.75 oz. Scotch
0.75 oz. Cherry Heering
0.75 oz. Orange juice, freshly squeezed
0.75 oz. Sweet vermouth
Orange peel to garnish

Again, make sure you have chilled glassware to build this cocktail. In this case, coupes and cocktails. Combine all ingredients but the garnish in a cocktail shaker with ice and shake well. Next, strain into the glass, then garnish and present.

Rusty Compass

So, this build is a bit different from the others in that it calls for a particular Scotch and two specific liqueurs. Also, this one is bold as the Scotch you’ll use is rather powerful.

Obviously, this is a bit like a Rusty Nail, so you shouldn’t have any trouble with the recipe.

2 oz. Compass Box The Peat Monster
01.75 oz. Drambuie (for making Rusty Nails, too)
0.5 oz. Cherry Heering (which you have on hand for making Blood & Sands)
Orange twist to garnish

As you’re probably already guessing, you combine all the ingredients but the garnish in a shaker with ice for this build. Shake it, strain it, and garnish it. Oh, and you’ll want to present this in a coupe.

Image: Ambitious Creative Co. – Rick Barrett on Unsplash

July 21, 2022by David Klemt David Klemt No Comments

Cheese Pairings: Wine, Beer, Spirits

Cheese Pairings: Wine, Beer, Spirits

by David Klemt

National Wine and Cheese Day is Monday, July 25, so let’s take a look at pairings that will get mouths watering.

According to historians, people have been pairing wine with cheese for several centuries. And per scientists, this legendary pairing makes a lot of sense.

Cheese is, obviously, fatty. Further, fat is oily. Then we have alcohol, which is astringement. When we eat cheese or other fatty/oily foods, they coat the mouth. As we also know, alcohol tends to dry out our mouths.

So, the theory as to why pairing cheese with wine works comes down to balance. Of course, there’s a term for this balance you likely know: mouthfeel.

However, science has an additional theory about wine and cheese. For this theory, we look at the “flavor spectrum.” Flavors that are far apart from one another are often pleasant to us.

As an example, not many of us would appreciate a slice of cheddar cheese on top of a cheddar cheese-flavored cracker dipped in cheddar cheese sauce. That would be monotonous and boring.

Wine Pairings

Chardonnay and Camembert
Riesling and Raclette
Gewürztraminer and Edam
Pinot Grigio/Gris and Parmigiano Reggiano
Chenin Blanc and Chèvre
Sauvignon Blanc and Gouda
Champagne and Brie
Prosecco and Asiago
Rosé and Havarti or Fontina
Pinot Noir and Gruyère
Merlot and Camembert or Gorgonzola
Shiraz (Australian-style varietal) and sharp Cheddar or smoked Gouda
Syrah (French-style varietal) and Pecorino or Roquefort
Malbec and Manchego
Sangiovese and Fontina or Parmigiano Reggiano

Beer Pairings

Perhaps your guests would prefer to celebrate National Wine and Cheese Day with a substitution. Like, for instance, swapping out wine for beer.

Well, it turns out cheese goes great with many styles of beer.

American Pale Ale and American Cheddar
Amber Ale and Gouda or Brie
Witbier and goat cheese
Hefeweisen and Feta
American Lager and Mozzarella
American Pilsner and Chèvre
IPA and Parmigiano Reggiano or Blue Cheese
Brown Ale and Gouda
Porter and Muenster or Gruyère
Stout and Blue Cheese

Spirits Pairings

Hey, beer isn’t the only beverage that we can swap with wine. Interestingly, several categories of spirit pair well with cheese.

As with wine and beer, it’s crucial to try pairings with specific spirits before offering them to guests.

Vodka and Cheddar or Blue Cheese
Gin: London Dry and Pecorino; Genever and Triple Cream Brie; Plymouth and Époisses de Bourgogne
Brandy and Butterkäse
Rum and Fontina
Mezcal and aged Cheddar or Pecorino
Tequila: Blanco and Brie or Feta; Reposado and Manchego; Añejo and Parmigiano Reggiano
Bourbon and Parmigiano Reggiano
Rye and Gouda
Irish whiskey and Brie or Camembert
Scotch: Light-bodied and Comté; Full-bodied and Stilton. For a deeper dive into pairing Scotch with cheese, click here.

Image: Allison Kettlety on Unsplash

Restaurant and bar with exterior windows open

June 28, 2022by David Klemt David Klemt No Comments

What Politicians Get Wrong about Us

What Politicians Get Wrong about Our Industry

by David Klemt

It still stings that the 43 senators chose to vote against replenishing the Restaurant Revitalization Fund.

The fact that four senators didn’t vote at all on S.4008 is nearly as insulting and painful.

Now, while all the “nay” votes came from Republican senators, I’m not here to bash one party in particular. Four Republicans voted “yea,” as did two Independents.

Unfortunately, given how hostile Democrats and Republicans in Congress seem to be, it’s difficult to be objective. Right now, it appears that the RRF was left to die a slow death because many—not all, of course—Republicans in power don’t want their Democrat peers to “win” at anything.

To be used as political pawns and be left out in the cold… It’s a bitter pill to swallow.

Cornerstones

Too many politicians, it seems, view restaurants and bars as they would other types of businesses. Perhaps the perceived success of national and global brands paint the picture that independent venues and small chains don’t need any help.

More disappointingly, maybe politicians, from local lawmakers to state representatives, take our business’ role for granted.

Look at the history of restaurants and bars, of hospitality. Think about the rich history of hospitality in America alone, let alone globally.

Yes, independent restaurants and bars are small businesses. But like so many small businesses in so many towns across the country, they’re so much more.

Restaurants and bars are pillars, cornerstones of the communities they serve. These are businesses that welcome people in, treat them like family. They’re there for them as they move through their lives.

People who were seemingly at odds with another routinely found common ground over a bite and a sip. More often than not, that’s still the case.

Operators and their teams give back to their communities through food drives, quietly feeding those in need, and finding other ways to give back.

And they look out for their communities.

Lifesavers

Last week, the team at a cafe in the Bronx called the Chipper Truck helped rescue a woman from an alleged hostage situation.

Permitted by her assailant to place a food order via Grubub, the victim thought quickly and sent a life-saving note with her order:

“Please call the police… don’t make it obvious.”

A staff member read the note in the “additional instructions” section of the order and called one of the owners. Nobody at the Chipper Truck knew if the situation was real but they chose to err on the side of caution.

When the alleged assailant—who was arrested and charged with a list of serious offenses—opened the door for the Grubhub order, he was met with police officers.

A Facebook post from the cafe addressing the situation read, in part, “I’ve often heard of this happening but never thought it would happen to us. Thankfully we were open and able to help her.”

It’s terrifying that this happens enough that the cafe owners hear about it “often.” But it’s telling of the role restaurants and bars play in their communities that they’ve saved multiple lives.

This is to say nothing of the restaurants and bars that have put coded safety systems in place to help patrons who find themselves in danger.

No Such Thing as “Just” a Restaurant or Bar

There isn’t a restaurant or bar out there that’s “only” a restaurant or “only” a bar.

Every one is a source for food, for socializing, for an escape from the stresses of life. Restaurants and bars are committed to service and sacrifice.

They’re pillars of their communities, the cornerstones that play important roles in our everyday lives and the special moments as well.

Perhaps our politicians, local and otherwise, need to a reminder. Restaurants and bars play crucial roles in the lives of the people politicians are supposed to represent.

Too many politicians claim to support small businesses while their actions and votes prove otherwise. Talk, as we all know, is cheap.

Restaurants are not “just” restaurants. Bars are not “just” bars. We deserve better.

Image: Scott Webb on Unsplash

June 21, 2022by David Klemt David Klemt No Comments

Tales Announces Top Four Awards Finalists

Tales Announces Top Four Spirited Awards Finalists

by David Klemt

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

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

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

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

See you at Tales, y’all! Cheers.

US Categories

US Bartender of the Year presented by Del Maguey

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

Best US Bar Mentor presented by BarSmarts

Meaghan Dorman
Sean Kenyon
Nectaly Mendoza
Jeffrey Morgenthaler

Best US Brand Ambassador presented by Libbey Glass

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

Best US Bar Team presented by William Grant & Sons

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

Best US Cocktail Bar presented by Absolut Vodka

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

Best US Hotel Bar presented by Grey Goose

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

Best US Restaurant Bar presented by Maison Ferrand

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

Best New US Cocktail Bar presented by Aviation Gin

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

International Categories

International Bartender of the Year presented by Patrón

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

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

Monica Berg
Renato “Tato” Giovannoni
Lauren Mote
Agostino Perrone

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

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

Best International Bar Team presented by House of Angostura

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

Best International Cocktail Bar presented by Tequila Fortaleza

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

Best International Hotel Bar presented by Perrier

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

Best International Restaurant Bar presented by Tales of the Cocktail Foundation

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

Best New International Cocktail Bar presented by Stranger & Sons

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

Global Categories

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

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

World’s Best Cocktail Menu presented by Diageo Bar Academy

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

World’s Best Spirits Selection presented by Beam Suntory

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

Writing and Media Categories

Best Cocktail & Spirits Publication presented by Diageo Bar Academy

CLASS magazine
Discard the Zine
VinePair
Whisky Magazine

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

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

Best Cocktail & Spirits Writing presented by Diageo Bar Academy

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

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

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

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

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

Image: Tim Hüfner on Unsplash