Cocktail menu

Coquito cocktail garnished with cinnamon stick
by David Klemt David Klemt No Comments

The Winter Cocktail Your Menu Craves

The Winter Cocktail Your Menu Craves

David Klemt

Coquito cocktail garnished with cinnamon stick

Sure, you can throw eggnog onto your menu and call it a cold day but what about a tastier winter rum cocktail that will wow your guests?

It’s the Coquito and we celebrate it on Tuesday, December 21 this year.

This creamy and rich rum drink makes an ideal LTO during the winter holiday season. And what better day to launch it than National Coquito Day?

So, let’s dive into the Coquito.

Origins

This delicious rum cocktail comes to us from Puerto Rico. There, it’s a traditional Christmas drink.

The name translates to “little coconut” in Spanish. Given that it’s made with coconut milk or cream of coconut, the name makes a lot sense.

Simple, straightforward, rich and creamy, the Coquito is easy to make and easier to drink.

Spiced with cinnamon, nutmeg and vanilla, this amazing drink embodies the flavors of the season.

Recipe

Bacardí lays claim to the original Coquito recipe. Like the phrase “No Negroni without Campari,” the rum brand says, “It’s not an original Coquito without Bacardí.”

The Bacardí Coquito recipe is as follows:

  • 1L bottle of Bacardí Superior Rum
  • 15 oz. Cream of coconut
  • 14 oz. Condensed milk
  • 12 oz. Evaporated milk
  • 2 Tbsp. Vanilla extract
  • Cinnamon to taste

Add all ingredients to a punch bowl and refrigerate until well chilled. Pour into mugs or cordial glasses and garnish with a cinnamon stick and/or a sprinkle of cinnamon.

Traditionally, the Coquito is served in a shot glass.

However, there are several alternative ways to make the Coquito. For example, the Liquor.com Coquito recipe:

  • 750 mL White, añejo or spiced Puerto Rican rum
  • 56 oz. Sweetened condensed milk
  • 48 oz. Evaporated milk
  • 24 oz. Cream of coconut
  • 4 tsps. Vanilla extract
  • 4 tsps. Ground cinnamon
  • 1 tsp. Ground nutmeg
  • Cinnamon sticks (one stick per bottle of prebatched Coquito, two per individual serving)

Add all ingredients except for rum and cinnamon sticks to a saucepan over medium heat. Stir constantly, bring to a simmer, and then let cool. Add the rum and stir. Pour into bottles that can be sealed, and add one cinnamon stick. Seal bottles and store in refrigerator (some sources say the Coquito can be stored for up to two weeks). Serve in rocks glasses and garnish with two cinnamon sticks.

Riffs

Some people add eggs to the saucepan version of the Coquito. The thickness of the drink can also be altered by reducing or increasing heating times.

Alternatively, swapping the cream of coconut out in exchange for coconut milk means a lower fat content. Obviously, that will affect mouthfeel and thickness.

Further, using different brands and expressions of rum will affect flavor. In fact, some recipes call for chocolate-flavored rum or adding chocolate liqueur.

Finally, using a zero-proof alternative to rum will allow guests who aren’t drinking to participate and engage with your winter menu. Lyre’s White Cane Spirit, Dark Cane Spirit, and Spiced Cane Spirit are clever alternatives. Ritual Rum Alternative is also a great zero-ABV option.

So, there are several ways to make the Coquito your bar team’s own. Spices, liqueurs, milk versus cream, garnishes, and glassware can put your stamp on your Coquito.

Mark your calendars and ready your marketing channels: Tuesday, December 21 is National Coquito Day.

Image: Maria Moledo on Unsplash

Sangria in a pitcher on a bar
by David Klemt David Klemt No Comments

Winter Sangria for the Holidays

Winter Sangria for the Holidays

by David Klemt

Sangria in a pitcher on a bar

Most people may associate Sangria with summer months and tropical locales.

However, Sangria can certainly shine during the winter months and holiday parties.

All you really need is a rich and perhaps somewhat sweet red wine and seasonal spices.

What is Sangria?

We celebrate National Sangria Day on December 20. That may seem strange to people who view it as a summer drink.

However, with the right wines and spices, Sangria easily transforms into a season-specific libation.

At its core, Sangria is a punch. It’s commonly accepted that this wine-based drink was created during the 18th century. Supposedly, the predecessor to Sangria (“bloodletting” in Spanish) was served cold or hot.

However, the cold version found its way onto American shores in the 1940s. There are stories that claim Sangria took off in the mid-1960s because of the 1964 World’s Fair.

So, what are the basics? Traditionally, Sangria consists of:

  • Red wine (Rioja is most traditional)
  • Chopped fruit (local fruits are most traditional)
  • Fruit juices (in place of some or all chopped fruits)
  • Sweeteners (orange juice and/or sugar)
  • An alcohol boost (brandy or liqueur)
  • Sparkling water or soda (for texture)

There are also Sangria recipes that use white wine, sparkling wine, and even combinations of red and white wine.

Winter Red Wines

Since you’ll be using seasonal fruits and spices to flavor your Sangria, the case can be made that the red wine base doesn’t matter.

However, your housemade recipe will benefit from careful consideration. Also, your guests will appreciate you putting some thought into your recipe.

The following red wines are excellent during the winter:

  • Red Zinfandel
  • Malbec
  • Petite Sirah
  • Petit Verdot
  • Merlot
  • Cabernet Sauvignon
  • Shiraz
  • Sirah/Syrah
  • Sangiovese
  • Grenache/Garnacha
  • Tempranillo

These varietals tend to have warming flavors and aromas, along with medium to full bodies.

Of particular note are Grenache, Garnacha and Tempranillo. Those varietals, along with red Riojas, are commonly used to make Sangria in Spain. By the way, Grenache and Garnacha are the same grape; it’s called Garnacha in Spain, Grenache anywhere else.

Winter Fruits and Spices

This is where you really make your winter Sangria stand out.

First, select your wine. Obviously, you don’t need to use one of your pricier wines. Get to know it, tasting it with your bar team. Consider what fruit notes and body characterize the wine. Note its level of sweetness.

Next, consider the spices that define the holiday and winter season. Cinnamon, nutmeg, star anise, clove, ginger, and allspice all come to my mind.

Now, the fruits. Pears, pomegranates, cranberries, kiwis, oranges, grapefruits, Meyer lemons, kumquats, persimmons, and tangerines are all in season in the winter.

After that, decide if you want to add a modifier like Gran Marnier, brandy, ginger ale, or just sugar.

Then, experiment with your wine choice, spices, and fruits until your housemade Sangria is to your liking and authentic to your brand.

The final step? Costing and pricing. This will be a seasonal item or LTO, so you can probably get away with charging a bit more for it than you would for a standard cocktail.

Make sure to jot down your recipe. That’s not only so it remains consistent. Doing so will also help you create new Sangria recipes for each season.

And there you have it. Not only will you be able to wow your guests on National Sangria Day, you now have a Sangria recipe you can modify on a seasonal basis.

Image: Ralph (Ravi) Kayden 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

Bourbon barrels resting in Buffalo Trace rack house
by David Klemt David Klemt No Comments

The 30 Days of Bourbon Challenge

The 30 Days of Bourbon Challenge

by David Klemt

Bourbon barrels resting in Buffalo Trace rack house

Today marks the start of Bourbon Heritage Month, the celebration of America’s native spirit.

Unlike National Bourbon Day, which takes place in the US on June 14, September provides us with a monthlong bourbon celebration.

I, for one, couldn’t be more excited to revisit some of the bottles in my home bar.

But there’s another way to celebrate Bourbon Heritage Month. And operators can participate.

Bourbon & Banter

In 2011, bourbon devotee and advocate Patrick Garrett founded Bourbon & Banter.

A team of devoted contributors soon followed and developed.

Bourbon & Banter’s initial mission was simple but powerful: “to spread the Bourbon Gospel.”

However, over the course of ten years, that mission has evolved. A robust community has formed around Bourbon & Banter. Today’s mission is to continue building that community while helping others “drink curious.”

Bourbon & Banter reviews bottles, keeps readers and followers current with relevant news and events, sells merchandise, and more.

But there’s something else this dedicated bourbon bunch does. Something that celebrates Bourbon Heritage Month.

30 Days of Bourbon

Normally, the first of the month is reserved by KRG Hospitality for a roundup of weird holidays. However, we’re disrupting our regular programming in the name of bourbon.

Bourbon & Banter is challenging bourbon aficionados, casual bourbon drinkers, and the bourbon-curious to participate in a monthlong challenge.

The premise of 30 Days of Bourbon is simple: drink a new bourbon every day for the entirety of September.

Equally as simple are the rules:

  • Only bourbons count. Sure, drink whatever you want. But only bourbon counts toward the challenge.
  • Tennessee whisky counts, as technically it’s bourbon. We don’t make the rules for whiskey or this challenge, so don’t @ us.

Speaking of technicalities, Bourbon & Banter provides the following in terms of what differentiates one bourbon from another:

  • Mash bills within a single brand: Each of Four Roses ten mash bills are unique and therefore count as individual bourbons. The same holds true for their limited editions and Small Batch blend.
  • Single barrel bourbons: Using Blanton’s as the example, the stoppers don’t indicate separate bourbons—the barrels do. So, look for different barrels or they don’t count as different bourbons.
  • Proof: Bourbon & Banter says Evan Williams Black and Green Labels are the same but that White Label is different due to the rules for bonded bourbons.
  • Non-distiller producer (NDP) bourbons such as those from MGP count as the final products differ from one another so greatly.

Accept the Challenge

Bourbon & Banter have created a convenient 30 Days of Bourbon calendar. beyond that, they’ve also made logo overlays for participants to use as they post about their progress.

Operators can participate by offering a special or otherwise highlighting a different bourbon each day in September. Encourage guests to return and track their progress using Bourbon & Banter’s calendar.

Use social media to announce the day’s bourbon or mark personal progress. Operators and participants should use the hashtags #30DaysOfBourbon and #BourbonHeritageMonth.

Obviously, operators should give credit to Bourbon & Banter for this challenge and their calendar, so make sure to tag their accounts: Instagram, Twitter and, Facebook. Also, visit them on YouTube and check out their Patreon.

Additionally, Bourbon & Banter has been asking participants to donate $30 to the charity of their choice during the 30 Days of Bourbon challenge for the last five years. Founder Garrett has also been rewarding participants with bourbon-related prizes randomly.

Of course, operators can also come up with their own rewards for completing the challenge at their venue.

Cheers!

Image: Josh Collesano on Unsplash

Novo Fogo Bar Strength Silver Cachaça bottle
by David Klemt David Klemt No Comments

First-ever Carbon-neutral Distilled Spirit

Novo Fogo Releases First-ever Carbon-neutral Distilled Spirit

by David Klemt

Novo Fogo Bar Strength Silver Cachaça bottle

Novo Fogo is releasing their Silver Cachaça in a one-liter bottle with a fresh new design, strength and trade industry focus.

Clearly, the Brazilian distiller is concentrating on bar owners and bartenders for 2021.

Of course, Novo Fogo is also focusing on their relationship with the planet.

Reducing Environmental Impact

The Novo Fogo distillery calls the Floresta Atlântica home. And the brand is fiercely protective of this location.

Also known as the Atlantic Rainforest, the distillery operates within the second-largest UNESCO Biosphere Reserve.

Novo Fogo’s home is pristine, surrounded by untouched nature—there’s no pollution. Operating in harmony, Novo Fogo goes to great lengths to impact their surroundings—and the planet—as little as possible.

Fans of the distillery’s handcrafted, small-batch cachaça will attest to the liquid’s terroir. Tasting Novo Fogo is like standing in Floresta Atlântica and breathing in its pristine nature.

The company is carbon negative (absorb more carbon dioxide than they emit); uses minimal water; utilizes organic production methods; and manages reforestation efforts.

World First Spirit

Novo Fogo’s mission includes a relentless, meticulous approach to saving the Amazon rainforest. The reasoning is obvious—sixty percent of Brazil is rainforest.

Also, rainforests absorb carbon dioxide; release oxygen and water into the atmosphere; are home to indigenous people; and are habitats full of animal and plant life.

So, it’s with great pride that Novo Fogo Bar Strength Silver Cachaça is the world’s first carbon-neutral distilled spirit.

This accomplishment is no small feat. To achieve this goal, Novo Fogo had to take into account the impact of their partners.

That means the brand calculated:

  • production of their glass bottles (recycled glass, neck wraps made from plastics found on the streets of São Paulo), corks, labels, and cases;
  • utilities and fuel used by their distributor’s warehouses;
  • the resources used by land and sea freight partners; and
  • the impact of sales and delivery efforts.

After calculating the entirety of Bar Strength Silver Cachaça’s impact on the Earth, Novo Fogo purchased carbon offsets through Native. The offsets will save trees by providing 2,000 families in Honduras that produce coffee with water filters. Ultimately, this will save trees as the families won’t need to cut any down to boil water.

Bar Owner and Bartender Friendly

While things are improving, it can still be cost-prohibitive for people to choose products that are good for our planet.

To that end, Novo Fogo also aims to reduce the financial impact for bar owners who purchase Bar Strength Silver Cachaça.

Per the brand, the average wholesale cost of the new one-liter expression is $24. That translates to 22 1.5-ounce pours, a cost per ounce of $0.71, and a cost per cocktail of $1.06.

However, this new expression also takes the practical into mind.

Bartenders will appreciate Novo Fogo’s new bottle design:

  • The neck is taller while the midsection is has been slimmed down.
  • Regarding the footprint, the bottom of the bottle is now circular.
  • Novo Fogo shrunk the bottle’s footprint.

Ultimately, the redesign results in a one-liter bottle that’s easier to handle and fits better in a well.

Of course, boosting the ABV from 40 percent to 43 percent means this cachaça’s flavors are more intense. Obviously, that makes for a bolder drinking and guest experience.

Consumers are growing increasingly concerned about the health of our planet. Many seek out brewers, vintners and distillers who operate responsibly. The same goes for the restaurants, bars and hotels they’ll support.

Novo Fogo just made it that much easier to make cocktails that are better for the planet.

Image: Novo Fogo

Fever-Tree Distillers Cola bottle and cocktail
by David Klemt David Klemt No Comments

Fever-Tree Cola: Set Aside Your Soda Gun

Fever-Tree Cola: Set Aside Your Soda Gun

by David Klemt

Fever-Tree Distillers Cola bottle and cocktail

Fever-Tree, the company elevating mixers since 2005, is now focusing on producing the finest cola.

Like the entirety of the Fever-Tree portfolio, Distillers Cola honors spirits and enhances cocktails.

And, like its mates in the lineup, the newest Fever-Tree product is made only with premium ingredients.

Commitment to Quality

Fever-Tree’s founding principle has always been producing high-quality mixers with high-quality and exotic ingredients. Co-founder Tim Warrillow and CEO of Fever-Tree North America Charles Gibb search the globe to find and partner with the best producers possible.

Much of that drive is down to the brand’s focus on honoring distillers and their spirits along with cocktail programs and bars.

In the mid-2000s, Warrillow and Gibb made a stark realization about spirits and cocktail. Distillers were crafting incredible spirits but most mixers were either standard or substandard.

Obviously, that changed with the launch of Fever-Tree, undeniable leaders and innovators in the mixer category.

Exotic Cola

For years now, today’s consumer has been drinking better. With unfettered access to information, social media and brands, they’ve been learning more about spirits and cocktails.

Intriguingly, the pandemic didn’t change that, and all signs point to a continued dedication to quality drinking.

Also, great bartenders want to tell, as Gibbs says, the best stories through the best cocktails. In doing so, they’ve taught their guests how to drink better.

Of course, part of improving one’s drinking is seeking out products produced with quality ingredients.

According to Warrillow, Fever-Tree is excited to finally take on “the biggest mixer of them all, cola,” the most-popular soft drink flavor in the world. He says people have been asking for Fever-Tree to craft their own cola for quite some time now.

It should come as no surprise to any Fever-Tree fan that Distillers Cola is produced with a commitment to craft.

The kola nuts are grown wild in the Caribbean sweet, earthy, and a natural source of caffeine. Large Tahitian limes from Mexico—the Yucatán province specifically—are bold but not overwhelming. Jamaican pimento berries (allspice) imbue Distillers Cola with flavors of cinnamon, clove, nutmeg and pepper. Madagascan vanilla—the “most prized” vanilla, per Warrillow—is intense, sweet, and lends to a creamy mouthfeel.

Distillers Cola, being a mixer and not a soft drink, is high in carbonation but reins in its sweetness.

A Mixer with Intent

Now, Fever-Tree Distillers Cola is meant to elevate bourbons and dark rums. Of course, that doesn’t mean its use is limited.

In fact, Speed Rack co-founder Lynnette Marrero suggests mixing up a Gin & Distillers Cola. Certainly, that’s a much different direction than Rum or Whiskey & Colas.

And Marrero’s Going Back to Kalimoxto, which she describes as “the spritz meets sangria,” calls for 0.5 oz. Cognac, 0.5 oz. Fernet, 3 oz. red wine (nothing too tannic: think Pinot Noir or Beaujolais), and 3 oz. Fever-Tree Cola. Simply stir and serve with a lemon wheel.

Indeed, this brand-new Fever-Tree product is practically begging for cocktail experimentation.

Reposado, añejo, and extra añejo tequilas, some mezcals, amaros, Scotch and rye whiskeys… A new mixer opens up a world of menu possibilities.

However, the best place to start is likely two of Fever-Trees intended cocktails: an elevated Rum & Cola or Whiskey & Cola. In fact, Warrillow and Gibbs say it was developed with Bacardí Cuatro in mind.

Interestingly, Allen Katz of New York Distilling Co. tasted “about 15 barrels” of their Ragtime Rye with Distillers Cola. According to Katz, the cola pairs very well with a whiskey with more fruit, less cedar and spice. In fact, he likes it so much he has committed a single barrel to a special Distillers Cola release—be on the lookout, whiskey hunters.

Also, since Governor Andrew Cuomo has lifted Covid-19 restrictions, people can visit New York Distilling’s Shanty to try a specialty cocktail made with Distiller’s Cola.

Holster Your Soda Guns

Yes, soda guns have been de rigueur for decades. They’re convenient in terms of service, particularly in a high-volume setting.

They’re also often perceived as being perpetually dirty. And, in many cases, that perception is reality.

Of course, in other cases it’s simply what guests have been taught from myriad articles and blog posts.

When I asked Gibbs how he expects to convince operators to hang up their soda guns and choose Distillers Cola instead, his answer was compelling. On the bar side, he points to the fact that bartenders want to craft and serve the best possible cocktails. To do that, they need high-quality ingredients. Along with that, many guests know Fever-Tree and seek it out.

That’s all well and good, but what about the operator side? Gibbs notes that bars across the country are ripping out their soda guns. Clearly, this is a response to health-conscious guests who perceive what comes out of the gun to be unhealthy or subpar in quality.

Those same operators, therefore, aren’t buying and storying bags of syrup. Instead, they can purchase higher-quality ingredients that deliver on consistency. Consistency and quality are key elements of the guest experience. Gibbs also says that operators can charge more for a drink made with premium ingredients like Fever-Tree.

Of course, the next step is for operators and their front-of-house teams to try Fever-Tree Distillers Cola for themselves. Not only will it elevate their bar programs, it certainly enhances to-go cocktail kit options.

Image: Fever-Tree

Bottled Negroni mixed drinks and to-go cocktails
by krghospitality krghospitality No Comments

Where are To-Go Cocktails Legal?

Where are To-Go Cocktails Legal?

by David Klemt

Bottled Negroni mixed drinks and to-go cocktails

We’re still coming to grips with what the industry will look like post-pandemic. One pandemic-driven adaptation is to-go cocktails.

For this article, “cocktails” means mixed drinks specifically, as that is how most jurisdictions are defining such to-go drinks.

In some markets, operators can now offer to-go mixed drinks permanently. Some jurisdictions are offering extensions to temporary sales, while others are considering bills.

The To-Go Pivot

Clearly, our industry responds to guest demands and expectations. And what does today’s guest expect? For their every customized whim to be fulfilled—conveniently.

Therefore, it only makes sense that operators constantly adapt to encourage guest loyalty (as far as that’s possible).

People are itching to get out more, impatient to return to their pre-pandemic lives. Even so, the convenience of drinking and dining at home appeals to large swaths of the public.

Of course, it’s not just convenient.

Providing guests the choice to enjoy a restaurant or bar’s F&B offerings and semblance of their unique experience at home—including cocktails—is also about safety and comfort levels.

Obviously, we want guests to be able to comfortably and safely gather in restaurants, bars, hotels, and every other type of hospitality venue. That’s a given.

However, if some people are more comfortable at home for now, operators in a position to meet guests where they are to generate revenue should do so.

Lawmakers Respond

Carryout and delivery beer and wine sales have been legal for some time in many states. Mixed drinks, not so much.

The rules addressing “to-go” cocktails (carryout and delivery are more accurate) were relaxed in several markets in response to indoor dining bans and shutdowns.

However, “loose” laws aren’t permanent changes. Some jurisdictions will eventually rescind their relaxed approach and ban to-go cocktails unless specific legislation passes.

Iowa is the first American state to legalize to-go cocktails permanently. The vote was unanimous in the Iowa House and nearly so in the Iowa Senate.

Operators in Canada or America who intend to sell to-go cocktails must be aware of their jurisdiction’s specific rules, including but not limited to packaging requirements, volume restrictions, food sale components, and transportation laws.

Canada: Delivery and Carryout Rules

Currently, KRG Hospitality operates in Alberta, British Columbia, and Ontario for the Canadian market. Therefore, we’re focusing on those provinces for this article.

Alberta

While packaged, unopened liquor may be sold for off-site consumption, pre-made cocktails may not. Food sales must accompany liquor sales.

British Columbia

The province’s approach to liquor sales for delivery and carryout are the same as Alberta’s. Operators can’t sell to-go mixed drinks.

Ontario

Restaurants and bars can sell pre-made cocktails sealed in bottles, cans, and bags. Like the other two provinces, food sales must accompany to-go liquor sales.

America: Permanent, Extended, Up for Consideration

In total, 11 states have made the move to legalize to-go mixed drinks permanently:

  • Arkansas
  • Florida
  • Georgia
  • Iowa
  • Kentucky
  • Montana
  • Ohio
  • Oklahoma
  • Texas
  • West Virginia
  • Wisconsin

Others have introduced bills to make to-go cocktails legal permanently:

  • Arizona
  • California
  • Kansas
  • Minnesota
  • Missouri
  • Nebraska
  • New Hampshire
  • New Jersey
  • New York
  • Oregon
  • Pennsylvania

A handful have extended to-go cocktails until at least 2022:

  • Delaware (March 2022)
  • Illinois (2024)
  • Maine (September 2022)
  • Virginia (July 2022)
  • Washington (July 2023)

Image: Jonas Tebbe on Unsplash

Close-up of one hundred dollar bill
by David Klemt David Klemt No Comments

The Next Spirits Billionaire?

The Next Spirits Billionaire?

by David Klemt

Close-up of one hundred dollar bill

A recent deal involving a whiskey brand is set to help welcome another member to the exclusive Celebrity Spirits Billionaire’s Club.

Three-division UFC fighter. Two-division champion. Entrepreneur. Billionaire? Conor McGregor may add another comma to his bank account.

Proximo Spirits and Proper No. Twelve Irish Whiskey will continue their relationship long-term after agreeing to a nine-figure deal.

The terms of the Proper-Proximo agreement are confidential. However, the consensus is that Proper No. Twelve is going to make MMA star Conor McGregor a billionaire.

Money McGregor

One detail that isn’t exactly confidential is the overall value of the Proper-Proximo agreement.

McGregor and his business partners sold their majority stake in the popular Irish whiskey brand. It’s believed the deal is worth up to $600 million, or nearly €500 million.

However, how much of that $600 million is going to McGregor is unknown at this time.

To be clear, McGregor has a ways to go before he becomes a billionaire. Of course, he’s closer than most of us

Per reporting from The Irish Post, Proper No. Twelve is going to make McGregor the first billionaire Irish athlete.

“The terms of the agreement are confidential, however, the most important thing is Conor McGregor will remain a stakeholder of Proper No. Twelve, the brand that will make him a billionaire,” says Karen Kessler, a spokesperson for the former MMA champion.

Rapid Growth

It’s important to remember that Proper No. Twelve is just a few years old. That detail highlights the impressiveness of this deal.

Remember, Proper No. Twelve only launched in 2018. Since then, the brand has shipped over six million bottles. Proper No. Twelve is set to enter additional international markets moving forward.

Mike Keyes, president and CEO of Proximo Spirits, certainly seems to believe Proper No. Twelve isn’t “just another” celebrity spirits brand.

“It is rare to see a celebrity impact a brand the way Conor McGregor has Proper No. Twelve Irish Whiskey, and I have not seen many brands in the spirits industry catapult to this level of success in such a short period of time,” says Keyes. “This agreement is a vote of confidence in the incredible potential of this brand and a testament to the incredible work of Conor, Audie, Ken and the Proper No. Twelve team, as well as the efforts of Proximo and its distributors, who have all made this success possible.”

Celebrity Spirits Billionaire’s Club

Before proceeding, it must be mentioned that McGregor doesn’t consider himself a celebrity. According to him, “I’m not a celebrity. I break people’s faces for money and bounce.”

Regardless, the face-breaker money-maker is among an elite group of celebs with stakes in lucrative spirits brands.

We’re all well aware of George Clooney’s success with Casamigos, the brand he and his business partners sold for $700 million. There’s another $300 million in it for them if the brand hits performance goals over the next several years.

Diddy’s collaboration with Diageo, which includes CÎROC Vodka and DeLeón Tequila, is pumping up the artist and entrepreneur’s net worth. It seems quite likely that when he reaches billionaire status, it will be in no small part to the success of the Diageo brands.

Like McGregor, Ryan Reynolds got involved in spirits brand ownership in 2018. Retaining his ownership stake in Aviation Gin may catapult the actor, entrepreneur and social media slayer to billionaire status.

Jay Z is a wildly successful entrepreneur. In 2019, the empire he built made him a billionaire. Ace of Spades (Armand de Brignac) reportedly made Jay over $300 million midway through June 2019. D’USSE scored him an estimated $100 million. Jay Z launched luxury cannabis brand Monogram, sure to add much more to his net worth.

Why Should You Care?

Operators, their employees, and their friends and families continue to struggle in 2021. Our industry has fought endless battles. America’s operators just began the process of receiving specific relief yesterday.

So, it can be difficult to discuss the net worth of celebrities given what people are going through. The topic can come across as insensitive. That is by no means lost on me.

Were any of the brands in this post reliant solely on celebrity endorsement, I wouldn’t bother including them. The fact is, the success of these brands relies on consumer demand.

Celebrity endorsement only goes so far—if the product sucks, the shine will wear off and consumers will move on. And today’s consumer moves on quickly. There’s always something shinier, always a celebrity name with more gravitas.

Proper No. Twelve, Aviation, Casamigos, DeLeón, CÎROC, D’USSE, and Ace of Spades are past the honeymoon phase of brand adoption. Consumers have spoken, and these are among the brands they want and expect to see on menus. Your menus.

You certainly don’t need to stock these or any other celebrity brands. Just don’t be surprised if guests become frustrated if they can’t get them at your restaurant or bar.

That goes for any brand. Listen to your guests and what they’re asking for from you. Charge your front-of-house team with doing the same and encourage them to report back to you what they’re hearing from guests. One of the easiest ways to inspire repeat visits and refresh your menu is to simply listen.

Image: Photo by Giorgio Trovato on Unsplash

Straining a cocktail into a rocks glass over ice cubes
by David Klemt David Klemt No Comments

Reverse Cocktails for Lower ABV Sips

Reverse Cocktails for Lower ABV Sips

by David Klemt

Straining a cocktail into a rocks glass over ice cubes

A simple and creative way to add low-proof drinks to a menu is to offer reverse cocktails.

As a concept, reverse cocktails are simple to understand. However, they’re also a great way to engage the bar team.

Better still, they offer guests looking to enjoy less-spirited drinks a real cocktail experience.

What’s a Reverse Cocktail?

Essentially, a reverse cocktail is exactly what it sounds like. Let’s use the classic Martini as an example.

Say your classic recipe calls for two ounces of gin, a half-ounce of sweet vermouth, and a dash of orange bitters. To build the Reverse Martini, half the gin, quadruple the sweet vermouth, and keep the bitters the same.

That’s a quick and dirty example. You and your bar team will want to play with your recipes—different vermouths and gins will deliver differing results.

Vermouths, amaros, and low-proof aperitifs are ideal for building reverse cocktails and expanding your cocktail program.

What’s the Point?

Reverse cocktails lower the ABV in comparison to their standard, boozier counterparts.

Michael Toscano, Woodford Reserve brand ambassador and Bar Hacks podcast guest, thinks many people are looking to slow down their alcohol intake. Home bartenders, if reports are accurate, have been pouring spirits generously during the pandemic. When they get out, they may be after lower-proof sips.

A reverse cocktail is a creative solution to enjoying cocktails in a new way with less alcohol.

Of course, they also offer operators a new guest experience. A menu section with the title “Reverse Cocktails” is likely to spark some guest interest and questions. Also, such drinks are a great way to refresh drink menus and move some inventory.

There’s also the fact that reverse cocktails give guests seeking low-ABV sips the full cocktail experience—there’s no risk of alienating them.

Image: Adam Jaime on Unsplash

Woodford Spire Kentucky Derby cocktail
by David Klemt David Klemt No Comments

2021 Kentucky Derby Drink Recipes

2021 Kentucky Derby Drink Recipes

by David Klemt

Woodford Spire Kentucky Derby cocktail

The 2021 Kentucky Derby takes place this Saturday, May 1. These cool drinks are perfect for the hottest two minutes in sports.

This year, the unbeaten Essential Quality is the favorite to win the 147th Run for the Roses. Hot Rod Charlie, Rock Your World, and Medina Spirit are also in consideration.

Personally, given the subject of this article—bourbon cocktails—we’d like to see Bourbonic take the first race in the Triple Crown.

Since Woodford Reserve is the official Presenting Sponsor of the Kentucky Derby, you can’t go wrong with the Woodford cocktails below.

Of course, the 2021 Woodford Reserve Derby Bottle makes these Derby drinks taste that much better.

Cheers!

Woodford Mint Julep

Recipe courtesy of Woodford Reserve

This is the traditional Derby Day cocktail. Churchill Downs will be pouring gallons of this classic.

Express the essential oils in the mint and rub them inside the glass (or a Julep cup, ideally). Add simple syrup, bourbon, and crushed ice. Stir, then garnish with more ice, fresh mint, and powdered sugar.

Mint Julep made with Woodford Reserve by Michael Toscano

NYC Mint Julep

Recipe by Michael Toscano, Woodford Reserve Brand Ambassador

As loyal Bar Hacks podcast listeners may already know, Michael Toscano knows his way around an irresistible Mint Julep. When you’re done with this article, click here to listen to Episode 32 of Bar Hacks with Toscano.

Muddle six blackberries with simple syrup and a healthy bunch of mint leaves (eight to ten). Add two ounces of Woodford Reserve Bourbon and fill the Julep cup with crushed ice. Stir and lift ice until the Julep cup is frosted. Garnish with two blackberries and a fresh sprig of mint.

Note: To build this cocktail precisely as Michael recommends on our podcast, add 1.5 ounces of Woodford to the Julep cup over crushed ice. Add more ice to create a mound on top of the cup, then float the remaining half-ounce of bourbon. Finish with a healthy dusting of powdered sugar and either nutmeg of powdered chocolate.

Woodford Spire Kentucky Derby cocktail

Woodford Spire

Recipe courtesy of Woodford Reserve

Some people may not know that this is the Official Cocktail of the Kentucky Derby. Most assume that title goes to the Mint Julep.

In a mixing glass, mix Woodford Reserve, lemonade and cranberry juice with a bar spoon. Pour into a copper cup, add crushed ice to the top of the glass, and serve with a lemon twist.

Zero-proof Woodford Spire

Recipe courtesy of Woodford Reserve

Those choosing to enjoy Kentucky Derby festivities without alcohol will appreciate this refreshing drink.

  • 2 parts Lemonade
  • 2 parts Unsweetened iced tea
  • 1 part Cranberry juice
  • Lemon twist to garnish
  • Crushed ice

Prepare and serve the same as the full-proof Spire.

Images: Woodford Reserve / Brown-Forman

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