Cocktail menu

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BRE Reveals 2024 Award Winners

BRE Reveals 2024 Award Winners

by David Klemt

Join us in toasting the fourteen recipients of the 2024 Bar & Restaurant Expo industry awards, which span three separate categories.

As you’ll see below, the BRE award categories are as follows:

  • One individual receives the Industry Impact Award. From BRE: “This award recognizes an individual who has displayed an immense passion for their craft and has helped make significant advancements in the field.”
  • Seven individuals or venues receive one of the Industry Excellence Awards. These awards focus on independent bars and restaurants.
  • Six brands take home on of the Supplier Awards. This category is new to BRE in 2024. Further, BRE attendees choose the winners after suppliers submit products for consideration.

Interestingly, Austin, Texas, and Atlanta, Georgia, take home the most Industry Excellence Awards this year. In fact, Austin is home to three of the seven Industry Excellence Award winners.

WATERTRADE is the winner of Best Cocktail Program, OTOKO is Restaurant of the Year, and Iliana de la Vega is Chef of the Year.

One individual and one venue in Atlanta claim Industry Excellence Awards as well. Best Hospitality Training Program goes to Your 3rd Spot, while the Ebony Austin of Nouveau Bar & Grill wins the Community Leadership Award.

There are, of course, two outliers. For 2024, Dominique Jackson of Realm of the 52 Remedies in San Diego, California, is Bartender of the Year. And Happy Accidents in Albuquerque, New Mexico, is Bar of the Year. This awesome bar is the 2023 winner of the Spirited Award for Best US Bar Team.

Congratulations to this year’s Bar & Restaurant Expo award winners! You can see the full list of winners below, organized by category. To learn more about the awards, please click here.

Industry Impact Award

  • Derek Brown (Positive Damage, Inc.)

Industry Excellence Awards

  • Bar of the Year: Happy Accidents (Albuquerque, New Mexico)
  • Best Cocktail Program: WATERTRADE (Austin, Texas)
  • Bartender of the Year: Dominique Jackson, Realm of 52 Remedies (San Diego, California)
  • Restaurant of the Year: OTOKO (Austin, Texas)
  • Chef of the Year: Iliana de la Vega, El Naranjo (Austin, Texas)
  • Best Hospitality Training Program: Your 3rd Spot (Atlanta, Georgia)
  • Community Leadership Award: Ebony Austin, Nouveau Bar & Grill (Atlanta, Georgia)

Supplier Awards

  • Best Alcoholic Beverage: Don Julio Alma Miel Joven Tequila
  • Best Non-alcoholic Product or Mixer: Ritual Zero Proof Spirits
  • Best Food Product/Producer: Oh Snap! Dilly Bites
  • Best Equipment, Tool, or Bar Supply: True Manufacturing
  • Best Technology Product: Draft Top PRO
  • Best Entertainment Product: Team Trivia

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6 Sips for National Cocktail Day

6 Sophisticated Sips for National Cocktail Day

by David Klemt

The Rémy Sidecar cocktail in landscape orientation

Our friends at Cointreau, Mount Gay, Rémy Martin, St-Rémy Signature, Belle de Brillet, and METAXA want us to share some recipes with you.

And why do these purveyors of fine spirits want you to have these drink recipes? To inspire you and your team to craft a sophisticated National Cocktail Day menu, of course.

Now, you and your team are likely very familiar with Cointreau, Mount Gay, and Rémy Martin. After all, each are among the most well-known liqueurs, rums, and Cognacs on the planet.

However, you may be less familiar with some of the other spirits below. So, I’m going to provide a brief overview. Naturally, I’ll also encourage you to contact your reps so they can taste you and your team on each.

Let’s kick things of with METAXA. If your guests like brandy, they’re probably going to love METAXA. In particular, METAXA 7 Star is a Greek spirit that consists of Muscat wine, wine distillates, and Mediterranean aromatics and botanicals, aged in oak barrels. This is a truly unique spirit; your guests have likely never tasted anything quite like it.

Now, let’s look at Belle de Brillet. This is a French liqueur made with fine Brillet Cognac eau-de-vie and Poire Williams (Williams pears). Really, this is an elegant way to enjoy terroir via two fruits: pears and grapes. From what I can find, it takes 20 Williams pears to produce each bottle of Belle de Brillet.

That brings us to St-Rémy Signature. Also from France, St-Rémy Signature is the marriage of tradition and modern production techniques. For example, Signature undergoes a double-maturation process, unlike many fine brandies. When it comes to terroir, Signature takes people on a tour, as it’s made with dozens of grapes from all over France.

Whether you decide to create an LTO menu with the recipes below or put your spins on these drinks, your guests will thank you for helping them celebrate National Cocktail Day.

Cheers!

The Rémy Sidecar cocktail

The Rémy Sidecar

Fill a shaker with ice, then add first three ingredients. Shake well. Strain into a coupette, and garnish with a lemon peel.

The Original Margarita by Cointreau

The Original Margarita by Cointreau

  • 1 oz. Cointreau
  • 2 oz. Blanco tequila
  • 1 oz. Fresh lime juice
  • Lime wheel to garnish

Prepare a glass by rimming it with salt. Add all ingredients except for garnish to a shaker filled with ice. Shake well, then strain into the prepared glass. Garnish with lime wheel.

Mount Gay Orange Eclipse cocktail

Mount Gay Orange Eclipse

  • 2 oz. Mount Gay Eclipse
  • 1 oz. Fresh blood orange juice
  • 0.6 oz. Sweet vermouth
  • 4 dashes of Angostura Bitters
  • Orange peel to garnish

Prepare a coupe by filling it with ice and setting it aside. Alternatively, keep some coupes in a fridge to have chilled glassware on hand. Fill a shaker with ice, then add first four ingredients. Shake until well chilled, then strain into prepared coupe. Garnish with orange peel.

METAXA Greek Spritz cocktail

METAXA Greek Spritz

  • 1.4 oz METAXA 7 Stars
  • 1.4 oz Prosecco (or other sparkling wine)
  • 0.7 oz Splash of tonic
  • 3 Dashes of peach bitters or fresh peach juice
  • Peach wedge to garnish

Pour METAXA 7 Stars into a wine glass. Add ice, tonic, and bitters or juice to glass, then stir. Top with Prosecco or other sparkling wine. Garnish with peach wedge.

Belle de Brillet Belle Pamplemousse cocktail

Belle de Brillet Belle Pamplemousse

  • 1.75 oz. Belle de Brillet
  • 0.5 oz. Fresh lemon juice (optional)
  • 3.5 oz. Grapefruit soda
  • 1 oz. Prosecco
  • Slice of grapefruit to garnish

Add ice to a glass, then add all liquid ingredients. Stir, then garnish with grapefruit slice.

St-Rémy Signature Rose cocktail

St-Rémy Signature Rose

  • 1 oz. St-Rémy Signature
  • 0.7 oz. Fresh lemon juice
  • 0.3 oz. Grenadine syrup
  • 0.3 oz. Hibiscus syrup
  • 1 Egg white
  • Edible flower to garnish

Add ice and first five ingredients to a shaker. Shake well, then strain into a stemmed or footed glass. Garnish with an edible flower.

Disclaimer: Neither the author nor KRG Hospitality received compensation, monetary or otherwise, in exchange for this post.

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Loud Luxuries: Martinis and Caviar

Loud Luxuries: Opulent Martinis & Caviar Bumps

by David Klemt

Taking a look at what’s going down in the bar and restaurant world, it appears that luxury sips and bites are the latest darlings in the F&B space.

In particular, I’m talking about the stories going around about $40 Martinis. Oh, and the interest consumers are showing in caviar. Specifically, caviar bumps, though people seem to be craving this luxury bite any way they can get it.

At the risk of coming across as snobby or hipster-ish, Las Vegas has been offering guests caviar bumps at parties and restaurants for several years now. A close friend of mine has hired a caviar bump service for private business events and personal parties on more than one occasion.

To explain, a caviar bump is a much less formal way of consuming salt-cured roe. One takes a small spoon, dabs a bit of caviar in the area of their hand between their thumb and index finger, and licks it off. Contrary to what some people think (probably only once), the caviar isn’t snorted. Although, I’m not here to police how people choose to consume their food.

Interestingly, there are plant-based “caviar” brands on the market. So, vegetarian and vegan guests can get in on the caviar bump fun.

Now, back to the $40 Martinis. If that makes some operators and bartenders raise an eyebrow, their jaws will likely drop when they read what’s next. It’s not difficult to find Martinis that cost well in excess of $100.

This trend is belongs to the “loud luxury” movement. As one can infer reasonably, the phrase describes spending a lot of money on an item or experience because it’s expensive. Engaging in ostentatious spending is the point.

Given the state of many people’s finances these days, such flashy displays are justifiably viewed as vulgar by some. However, if recent stories are to be believed, 2024 is the year of loud luxury.

Get Loud

Or, more accurately, operators should encourage their guests to get loud.

That is, of course, if loud luxury matches the concept and market. Although, having a $40 Martini on a dive bar menu is only silly if it costs an operator money. There’s nothing wrong with putting such a drink on a menu if it doesn’t offend a venue’s base of loyal guests and run them off.

So, what’s in a $40-plus Martini? Pricey booze, put simply. These luxe libations aren’t made with $20 or $30 gins or vodkas. Rather, these spendy sips feature spirits that cost $100 or more.

Further, these trendy, tony tipples pair quite well with caviar bumps. There’s no reason an operator can’t leverage both of these extravagant trends simultaneously. Depending on which caviar is on offer, bumps can command upsell costs of $10 to $20 (or more).

That can mean that an operator’s $40 Martini can become a $50 or $60 Martini-and-caviar pairing experience.

Again, offering guests such an extravagant experience requires careful consideration and execution. Operators need to make an informed decision that includes understanding how their guests will respond to these loudly luxurious menu items.

That said, if a concept and brand can deliver such an over-the-top experience without alienating their guests, it can be fun, memorable, and profitable.

Something to consider as we approach Espresso Martini Day, which takes place on March 15. Who wants to take a shot at making one that costs more than $40?

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5 Books to Read this Month: March 2024

5 Books to Read this Month: March 2024

by David Klemt

Flipping through an open book

Our inspiring and informative March book selections will help you improve operations, refresh F&B programming, and consider a design update.

This month, we look at books covering an array of topics: overcoming dysfunctions within teams; stepping outside of comfort zones; cocktail and Irish dish recipes; and repurposing existing buildings.

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

Let’s jump in!

The Five Dysfunctions of a Team: A Leadership Fable

In a departure from most business books, the author of The Five Dysfunctions of a Team presents useful lessons in the style of a fictional tale. This approach makes this bookwhich has more than 13,000 reviews on Amazona compelling read.

From Amazon: “Equal parts leadership fable and business handbook, this definitive source on teamwork by Patrick Lencioni reveals the five behavioral tendencies that go to the heart of why even the best teams struggle. He offers a powerful model and step-by-step guide for overcoming those dysfunctions and getting every one rowing in the same direction.”

Pick up your copy today.

The Complete Irish Pub Cookbook

I doubt you need a reminder but just in case, St. Patrick’s is just two weeks away. So, what better time to pick up this best-selling cookbook featuring Irish classic and modern fare? Flip through this book, check out some interesting recipes, and put your own spin on them so they fit with your concept.

From Amazon: “Pubs in Ireland are the cornerstone of their communities, relaxed places where locals and visitors can experience the best of traditional Irish hospitality. Many pubs have also become the place to go for a great meal, with a choice of both traditional and contemporary dishes. In recent years Irish cooking has been transformed, with skillful cooks making the most of wonderful fresh local produce to create delicious new dishes and giving a twist to many classics. This tasty cookbook includes the best of both worlds – with best-loved favorites s Irish Stew, Corned Beef and Split Pea and Ham Soup and newer recipes, like Scallop Chowder or Oatmeal and Raspberry Cream to set your taste buds tingling.”

Order The Complete Irish Pub Cookbook now!

Drink: Featuring Over 1,100 Cocktail, Wine, and Spirits Recipes

This is a seriously big book. After all, it really does contain more than 1,100 recipes. KRG Hospitality president Doug Radkey recently picked up this book and flipped through its many, many pages.

Along with well over a thousand recipes organized by spirit, Drink looks at bar tools, housemade ingredients, and ice. Further, it includes interviews with bartenders. If you’re looking for a recipe book that will inspire a drink menu refresh, this is the one you want.

Grab this tome today.

Cool is Everywhere: New and Adaptive Design Across America

Last month, we dove into the biophilic design methodology. This book, Cool is Everywhere, is a photo-driven look into the adaptive reuse design movement. Very briefly summarized, this is a design movement that focuses on repurposing existing architecture rather than knocking down buildings and putting up new construction. This approach tends to be eco-friendly, and as you’ll see from the photos in this book, it also creates cool buildings.

From Amazon: “Cool Is Everywhere highlights remarkable designs that have transformed ordinary buildings into works of art. From North Adams, Massachusetts, to Oakland, California, join Michel as he explores the skyscrapers and quaint neighborhoods that led him to believe that cool is, in fact, everywhere.”

Pick up this book now.

The Comfort Crisis: Embrace Discomfort To Reclaim Your Wild, Happy, Healthy Self

This book from author Michael Easter asks a fairly simple question: What if the modern world’s conveniences are making our lives more difficult? When we look deeper into our lives, we may find that our health is being impacted negatively by building and remaining in our comfort zones. Certainly, entrepreneurs can find that refusing to step outside of their comfort is hurting the business side of their lives.

From Amazon: “In many ways, we’re more comfortable than ever before. But could our sheltered, temperature-controlled, overfed, underchallenged lives actually be the leading cause of many our most urgent physical and mental health issues? In this gripping investigation, award-winning journalist Michael Easter seeks out off-the-grid visionaries, disruptive genius researchers, and mind-body conditioning trailblazers who are unlocking the life-enhancing secrets of a counterintuitive solution: discomfort.”

Order it today!

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Program for Unique Holidays: March 2024

Program for Unique Holidays: March 2024

by David Klemt

"Think about things differently" neon sign

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

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?

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 February 2024 holidays list, click here.

March 5: Cinco de Marcho

Supposedly, this holiday is meant to “train the livers” of people planning on getting slightly wild on March 17. They have 12 days to get ready to party.

Well, we at KRG Hospitality think this sounds a bit irresponsible. We don’t want any operators or their teams to run into any legal trouble. So, I recommend offering a spin on the Coronarita as a nearly two-week-long LTO.

Build a Margarita with Irish whiskey, Cointreau, fresh lime juice, and agave syrup. Serve it in a salt-rimmed pint glass, schooner, or mason jar. Invert a Harp Lager, Smithwick’s Pale Ale, or Guinness Blonde Lager in the glass.

March 7: National Crown Roast of Pork Day

Here’s a fun one based on a culinary classic. Put simply, a crown roast is anywhere from a dozen to nearly two dozen pork rib chops. When arranged in a circle, they look like a crown.

It’s old school, and it’s certainly a shareable dish. Dress this LTO up with a wine pairing, or dress it down with a bucket of beers.

March 8: National Proofreading Day

Your menu is a billboard. It’s a crucial marketing and branding tool. So, it can be embarrassing when there are typos and other issues on your menu.

If you don’t want to proofread it yourself, or you just want to engage your guests, put a “bounty” on misspellings and grammatical errors on your menu. Watch how quickly any mistakes are found, if any exist.

March 14: National Potato Chip Day

Housemade potato chips are among the best appetizers and sides. If your kitchen team is up for it, consider housemade chips as an LTO side. Think about making them a permanent (or semi-permanent) addition to your menu if all goes well.

March 18: National Sloppy Joe Day

So, it’s March 18. Some people may have gotten after it pretty hard for St. Patrick’s Day. They need comfort food.

If your kitchen team can make delicious Sloppy Joe’s from scratch (maybe served with housemade potato chips), they may be just what the doctor ordered.

March 19: National Poultry Day

Does your restaurant or bar serve dishes featuring poultry? Guess what you should do on this day…

March 21: World Vermouth Day

The days of low-quality vermouth are gone. For a few years not at least, people have discovered that premium vermouth makes a great cocktail base. This holds particularly true for low-ABV drinks, like reverse cocktails.

March 22: National Goof Off Day

This year, National Goof Off Day falls on a Friday. Really, that timing couldn’t be much better.

Encourage your guests to set aside their responsibilitiesas long as it won’t get them firedand goof off at your bar.

March 29: Smoke and Mirrors Day

When a cocktail is served with smoke, people take notice. Often times, when one is served, people watching the show want one of their own.

This is the perfect holiday to show off your smoking cocktails. To really embrace the holiday, smoke and serve them in a glass and chrome smoker box. By the way, these boxes work well when it comes to smoking food items, too.

March 31: National Tater Day

Much like poultry day, I bet you can figure out what to do on National Tater Day. Celebrate the potato! Tater tot nachos? Done. Sriracha French fries? Awesome. Fully loaded potato skins and baked potatoes? Classics.

Get creative. The humble potato is a fantastic canvas for enticing dishes.

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Update Your Margs with Mezcal and Sotol

Update Your Margaritas with Mezcal, Sotol, and More!

by David Klemt

Contraluz Cristalino Mezcal bottle on a drinks tray

We all know how to make a classic Margarita, so for this National Margarita Day we want to put some new recipes and ingredients on your radar.

The cocktail recipes below swap out the tequila for mezcal and sotol.

For a quick refresher, all tequila is mezcal in a technical sense. Mezcal is made with agave plants. Tequila producers use a specific agave plant, Blue Weber. Further, tequila must be produced in one of five Mexican states: Guanajuato, Jalisco, Michoacan, Nayarit, or Tamaulipas.

Then we have sotol. You may have seen sotol thrown in with agave spirits on cocktail or spirits roundups. To clarify, however, sotol is a typo of shrub known as the desert spoon, and it’s not an agave plant.

So, all tequila is mezcal, mezcal is agave, and sotol is…sotol.

Swap Out the Tequila

Being National Margarita Day, you certainly need to have a classic Margarita on your menu. It’s all the better if your bar team makes them so well and so consistently that really, your top-selling Marg is one of your signature cocktails.

That said, it’s also a good idea to play with classics to give your guests new drinks to discover. The two recipes below are two great examples of riffs on the classic Margarita that should get your and your bar team’s creative wheels turning.

Allow me to introduce you to Contraluz Cristalino Mezcal and Nocheluna Sotol, if you’re not already acquainted.

Contraluz lays claim to the title of “world’s first cristalino mezcal.” Made from 100 percent espadín agave, this is a crystal-clear, small-batch reposado mezcal. On the nose, expect aromas of agave, along with citrus and floral notes. You may also detect smoke, cedar, and honey. In terms of flavor, Contraluz delivers notes of vanilla, clove, cacao, and cooked agave, with a sweet, long finish.

The second cocktail below is made with Nocheluna Sotol, which is crafted using 100-percent wild sotol from Chihuahuan desert. This particular sotol is the result of a collaboration between a fourth-generation master vintner, and a master distiller.

A unique spirit, Nocheluna delivers a delicate balance of sweet, herbal, dried fruit, and mineral notes. These notes come through via both the aroma and taste, although you may detect oak and smoke as well. Interestingly, Nocheluna says the finish may include a taste of pecan wood, along with wet earth.

 

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But Wait, There’s More!

Along with Contraluz and Nocheluna, you’ll see three bottles that may be new to you below. The Light and Soul cocktail calls for Alma Finca Orange Liqueur, Nixta Licor de Elote, and HAGAVE Spiced Nectar.

The first is an orange liqueur produced by the same company that makes Montelobos Mezcal. The second liqueur, Nixta Elote, is essentially liquid elote seasoning, and it comes in a fantastic corn-shaped bottle. Finally, HAGAVE is exactly what it says on the label: a premium, spiced agave mixer.

I don’t know about you, but I definitely plan to get my hands on each of these bottles. Just imagine what you can do to engage with your guests by introducing them to a crystal-clear, artisanal mezcal, an expertly crafted sotol, and liquid elote in a corn bottle.

Cheers!

Contraluz Cristalino Mezcal, Light and Soul cocktail

Light and Soul

  • 2.0 oz. Contraluz Cristalino Mezcal
  • 0.5 oz. Alma Finca Orange Liqueur (or a triple sec or different orange liqueur if unavailable)
  • 0.5 oz. Nixta Licor de Elote
  • 1 oz. Lime cordial
  • 0.5 oz. HAGAVE Spiced Nectar

Place a large ice cube or sphere in a rocks glass. Add all liquid ingredients to a shaker filled with ice. Shake well, and strain into the prepared rocks glass. Garnish with a dehydrated lime wheel.

Nocheluna Sotol cocktail, the Sotolita

Sotolita

  • 1.5 oz. Nocheluna Sotol
  • 1.0 oz. Triple sec
  • 1.0 oz. Fresh lime juice
  • 1.5 oz. Apple juice
  • Apple slices to garnish
  • Chiltepin salt for rim (sea salt blend with chiltepin peppers)

Prepare a rocks glass by adding quality ice and rimming it with chiltepin salt. Add ice to a shaker, then add all liquid ingredients. Shake well, then strain into the prepared glass. Garnish with an apple-slice fan.

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5 Books to Read this Month: February 2024

5 Books to Read this Month: February 2024

by David Klemt

Flipping through an open book

Our inspiring and informative February book selections will help you and your team transform your operations, business acumen, and F&B programming.

This month, we look at books covering an array of topics: design; learning to negotiate better; learning cocktail balance and build techniques; and finding your inner chef.

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

Let’s jump in!

Biophilic Design: The Theory, Science and Practice of Bringing Buildings to Life

This book was co-authored by the late Stephen R. Kellert, one of the developers of the biophilic design methodology. To learn more about biophilic design, click here. Then, pick up this book.

From Amazon: “This book offers a paradigm shift in how we design and build our buildings and our communities, one that recognizes that the positive experience of natural systems and processes in our buildings and constructed landscapes is critical to human health, performance, and well-being. Biophilic design is about humanity’s place in nature and the natural world’s place in human society, where mutuality, respect, and enriching relationships can and should exist at all levels and should emerge as the norm rather than the exception.”

The Cocktail Balance

Written by Stanislav Harcinik, The Cocktail Balance is about more than building cocktails. Readers will learn about the role senses play in cocktails and balance, along with presentation and service.

From thecocktailbalance.com: “My work isn’t focused solely on experienced bartenders, students are part of the target group. By including potential new bartenders, this book wishes to push the upcoming students into a broader, more creative mindset. The book itself is divided into 3 main sections – theory, practical part and legacy from the best bartenders in Slovakia. Theory, contains the basics and building blocks that allow the development of a professional approach, it also focuses on how to present yourself and how to take care of guests. Whereas in the practical section, readers will be able to learn to price a cocktail and to effectively go through a structured creative process. Other chapters also include gastrophysics and neurogastronomy. In other words how an aroma, a physical characteristics, a sound as well as visual stimulation affect the final flavour of a cocktail, and create a comprehensive and unforgettable experience for guests.”

Pick up your copy today.

Craft Cocktails at Home: Offbeat Techniques, Contemporary Crowd-Pleasers, and Classics Hacked with Science

Some bar professionals and guests like to understand the “why” behind what they consume. Why does this taste good? Why and how do certain processes affect spirits? Kevin Liu’s book answers these questions, and more. On top of that, there are 65 recipes to try.

From Amazon: “In Craft Cocktails at Home, you’ll embark upon a one-of-a-kind journey as you learn how to make some of the world’s most innovative, unique, and delicious cocktails. Taste scientists, engineers, and talented bartenders with decades of experience all contributed their expertise to create this must-have guide for novices and professionals alike. Ever wondered what makes water taste good? Curious about what really happens during the barrel-aging process? Interested in which “molecular” ingredients have the best texture? These questions and more, answered inside.”

Order the paperback here.

The Forgotten Chef

Simply put, this book is intended to inspire younger generations to pursue cooking as a career. If you know someone who has an interest in cooking but hasn’t taken steps to become a chef, this is the book you should gift them.

From Amazon: “The book moves quickly through food stories, tips and techniques to inspire and ignite the passion of its targeted reader. Through anecdotal food related stories, the book covers important topics such as the right mindset for cooking success, quality over quantity, kitchen organization (mise en place), kitchen tools (the Dirty Thirty), the celebrity chef conundrum (why people get discouraged in their cooking journey), introduction to knife skills/care, cookbook basics, food preservation and safety and other fun chapters such as saving Grandma’s recipes from extinction, the lost art of sharing (food), and the new-old method of cooking, sous vide.”

Click here to order the paperback.

Getting to Yes: Negotiating Agreement Without Giving In

Everyone needs to know how to negotiate. It’s a valuable skill not just for business but for life in general. Getting to Yes is a how-to manual that teaches you the art of negotiation, a skill you’ll need to develop if you’re an entrepreneur, aspiring business owner, or professional looking to progress in their career. And, as I’ve already said, it will help you in situations you’ll find yourself in outside of business.

From Amazon: “Getting to Yes offers a proven, step-by-step strategy for coming to mutually acceptable agreements in every sort of conflict. Thoroughly updated and revised, it offers readers a straight- forward, universally applicable method for negotiating personal and professional disputes without getting angry-or getting taken.”

Get it today.

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The Drink to Dethrone the Espresso Martini

Will this Drink Dethrone the Espresso Martini?

by David Klemt

A coffee cocktail sitting on top of a bar

If we’re to take what industry pundits and cocktail aficionados are saying, 2024 may be the year that the Espresso Martini falls from grace.

Alright, that may be a bit dramatic. However, maybe we won’t read about how the Espresso Martini is having yet another “moment” this year.

Instead, it’s possible that 2024 will be the Year of the Carajillo.

This incredibly simple cocktail is receiving as muchif not morehype than the Negroni Sbagliato did in 2022. Only this time, bartenders may not roll their eyes whenever they hear someone mention it.

Before I dive into the Carajillo, a bit of clarification. I’m not anti-Espresso Martini. It isn’t like I think I’m above enjoying one of these not-Martinis from time to time. And I’m sure it makes registers ring plenty at bars around the world.

However, it seems like we’re told we’re in the midst of the Espresso Martini’s latest moment every time fall or winter comes around. Look, this is a modern classic that has been around for decades. It’s not “having a moment,” it has simply reached ubiquity.

So, the idea that a perhaps lesser-known coffee cocktail can have its moment this year is exciting. (And a bit of a relief.)

Let’s cannonball into the Carajillo!

Not So Simple

When you do a cursory search for the Carajillo you’ll encounter quite a few absolutes.

For example, there are people who say the drink only and always consists of hot espresso and Licor 43. You may read that the ratio is always one to one.

However, there’s more nuance surrounding the Carajillo.

This deceptively simple cocktail comes to us from Spain. From what I can find, it’s often a cold drink that varies from country to country, region to region. In Spain, it’s commonly coffee and brandy in a two-to-one ratio. Order one in Cuba and it will likely be a rum cocktail rather than brandy. In Mexico, while Licor 43 is said to be the standard, it’s not uncommon for mezcal or a coffee liqueur to accompany the coffee.

Now, as I’ve said, you’ll come across sources that say a Mexican Carajillo is espresso and Licor 43. So, let’s go with that recipe for now.

It’s a simple build: Fill a cocktail shaker with ice. Add two ounces of hot espresso or other hot coffee and two ounces of Licor 43. Shake until well chilled, then strain into a rocks glass. The shake should form a foamy head. Some people garnish with three coffee beans.

Make it Yours

Of course, there’s room to play with this recipe. You and bar team can change the ratio, change the garnish, experiment with glassware, replace the Licor 43 with another liqueur, add an ingredient…

As an example of the latter suggestion, Cazadores produces a coffee liqueur, Cazadores Café. This can replace Licor 43 or work alongside it.

Just know that if you replace the original liqueur, you’re missing out on a blend of 43 botanicals. That means your Carajillo will taste much different than the standard Mexican build. In that case, is it still a Carajillo?

Well, that’s up to your guests to decide, I suppose.

There are bars that make their Carajillo with cream, brandy, and Licor 43. Some serve theirs with a small bowl of sugar so guests can sweeten them to their liking.

At some bars, the build calls for heating the liqueur or base spirit with lemon and sugar. Others make Carajillos with mint and amaro.

So, you and your bartenders can do what has been done with the Espresso Martini: Alter the Carajillo to create your signature version. You can also simply serve the traditional build.

Or, and this is my recommendation, you can serve traditional Carajillos and offer one or more signature variations.

Cheers!

Image: Jeppe Mønster on Unsplash

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Drink Donnybrook: Brandy Alexander

Drink Donnybrook: Brandy Alexander

by David Klemt

Bartender straining cocktail into glass

The classic Brandy Alexander cocktail, which we celebrate at the end of this month, is slowly approaching a century since its first appearance.

That is, of course, if we go solely by the first time this creamy cocktail’s recipe was printed in a book. For the curious, the book is Cafe Royal Cocktail Book by William J. Tarling. And that book was first published in 1937. Notably, Tarling’s book was published by the United Kingdom Bartenders Guild.

Now, since you’re reading this you know this is a new entry in the Drink Donnybrook series. So, you know that the Brandy Alexander’s history is unclear. You also know, if this isn’t you’re first time reading one of these articles, that I love a cocktail with a shadowy origin.

We do know, however, that the Brandy Alexander belongs to the Duos and Trios cocktail family. Per Gaz Regan, a Duo is a base spirit plus a liqueur. Add a cream or cream liqueur to the Duo and you get a Trio, which describes the Brandy Alexander.

Let’s dive into this creamy cocktail’s creation.

Firsts

The Brandy Alexander is itself a riff on a cocktail that predates its appearance in Cafe Royal Cocktail Book by twenty years.

First, there was the Alexander. This predecessor is made with gin. According to my deep dive, the gin-based recipe first appeared in Recipes For Mixed Drinks by Hugo Ensslin in 1917.

As time went on and more cocktail recipe books were published, something interesting happened. The gin-based recipe would commonly be referred to as Alexander #1, or the first recipe. As you may have already guessed, the brandy version would be listed as Alexander #2.

Per Tomas Curras, cocktail books seem to have changed the naming convention to Alexander and Brandy Alexander some time in the 1970s.

Of the two recipes, it appears that the Brandy Alexander is the more popular. So, while it didn’t show up first, it has taken first place (allegedly) among the Alexander cocktails.

But there’s another first within the Alexander lore, as you’ll see below.

Who Done It?

Prepare to have your mind blown: We don’t know.

At best, we think we know the creator of the gin Alexander, a.k.a. Alexander #1. I say “think” because better cocktail historians than I can’t say for certain that we know the Alexander’s creator.

However, the assumption does make a great deal of sense. It’s believed that Troy Alexander—check out that surname—invented what could be the eponymous cocktail in New York City at a restaurant called Rector’s.

This would place the first Alexander’s creation some time between 1899 and 1918, the years Rector’s was in operation. Rector’s, by the way, was the first restaurant in NYC to feature a revolving door.

Alexander created the cocktail for a party celebrating a successful ad campaign featuring the fictitious character Phoebe Snow. Snow, white…white cocktail.

But who was the first person to swap out the gin for brandy in the Alexander? It’s feasible that it was Troy Alexander, of course. If it wasn’t him, well…we don’t know who decided to substitute brandy for gin.

There’s more mystery surrounding the drink’s name, as well. Some say the Brandy Alexander is a nod to Russian tsar Alexander II. Or perhaps it honors Princess Victoria Alexandra Alice Mary. The classic could also pay homage to critic Alexander Woollcott (a claim he made himself) or Grover Cleveland Alexander, pitcher for the Philadelphia Phillies from 1911 to 1917.

So, there you have it: a mystery to share with your guests when they come to your bar or restaurant for your Brandy Alexander Day promotion on January 31. Cheers!

The Recipe

Interestingly, there’s some room to play with this classic. Some people follow the equal parts rule, some add a bit more brandy than creme de cacao or cocoa. Others double the amount of brandy.

You and your bar team should play with the measurements to create your signature take on the Brandy Alexander.

At any rate, fill a shaker with ice then add one, one-and-a-half, or two ounces of brandy, one ounce of the creme de cacao of your choice, and one ounce of cream. Shake until well chilled, then strain into cocktail glass or coupe. Garnish with freshly grated nutmeg.

Image: cottonbro studio on Pexels

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Irish Distilleries You Need to Know

Irish Distilleries You Need to Know in 2024

by David Klemt

7-Year-Old Single Malt Mizunara Finish in Wicklow, Ireland

On Thursday, January 25, we honor a simple but delicious cocktail that can trace its roots back to Europe and the middle of the 19th century.

A bartender can serve this drink hot, chilled, or iced. And until somewhat recently, a bartender usually makes this cocktail with a spirit from one of just a few producers.

I’m talking about the venerable Irish Coffee.

Now, this could make for an interesting Drink Donnybrook. However, I’m going to focus on shining a spotlight on some Irish distilleries and labels you and your bar team should have on your radar.

Of course, there’s nothing wrong with making an Irish Coffee with one of the usual suspects. Indeed, it’s perfectly acceptable—traditional, even—to make yours with Jameson, Bushmills, Tullamore Dew, Redbreast, or Powers.

But while there’s nothing wrong with playing to expectations, making the choice to offer something different can set you, your team, and your venue apart.

As our buddy Chef Brian Duffy says, operators can charge premium menu prices only if they innovate. Pairing a lesser-known Irish whiskey with a local coffee roaster’s coffee would be an innovation that falls in line with Chef Duffy’s approach to pricing.

There are other ways to build an Irish Coffee as a premium cocktail. The quality of the whipped cream, for instance, is a consideration. For example, whipping the cream in front of guests is a premium touch.

Not the Usual Suspects

A lot is going on with Irish distilleries. We have more choice than we’ve had in several decades.

Check these Irish distilleries out today:

Several of these distilleries also produce other spirits, such as gin and vodka. And, of course, not every distillery produces spirits that are available to the US and Canada, currently.

Still, it’s good to be aware of these distilleries and their brands so we can encourage suppliers to bring them to North America and beyond.

To learn more about Glendalough Distillery in particular, please listen to the Bar Hacks podcast episode below:

Hot Coffee

Let’s assume you’re going to with piping hot coffee, not serve your Irish Coffee on ice or frozen.

You’re going to want to ensure your glassware is heat resistant, of course. Let’s not burn the hands of our guests.

To that heat-resistant glassware, add one-and-a-half to two ounces of Irish whiskey. Next, add two to four teaspoons of sugar, or a half- to two-thirds-ounce of demerara syrup. Add three to four ounces of hot coffee, then top with quality whipped cream. When I say add the cream, I mean an inch or so, not just a wee bit.

You’ll notice that I’m using ranges of measurements. This is because you’re going to want to play around with your Irish Coffee to make it one of your signatures. That includes selecting your sweetener, whether that translates to brown sugar, syrup, or something else.

Now, if you’re after something different, check out the Frozen Irish Coffee from Erin Rose in New Orleans, or the recipe for the Dead Rabbit‘s Irish Coffee.

Cheers!

Image: Glendalough Distillery

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