Cocktail promotion | KRG Hospitality

Top Whisky-centric Bar Hacks Episodes

by David Klemt

We’ve had the privilege of speaking with dozens of industry experts on the Bar Hacks podcast, including whisky distillers, brand reps, and bartenders.

So, to inspire you to pull out all the stops for your World Whisky Day promotion, we’ve rounded up twelve whisky-centric Bar Hacks episodes for your listening delight.

Cheers!

Episode 12

Co-host David Klemt (that’s me) of the Bar Hacks podcast chats with Jared Boller, Canadian National Whiskey Ambassador at Proximo Spirits. Tending bar gave him the opportunity to live, work and travel around the world.

At the time of this podcast, Boller represented brands like Bushmills and Proper No. Twelve at Proximo Spirits in Canada. On episode 12, Jared discusses his journey through the world of hospitality and how operators can benefit more from working with brand ambassadors.

Episode 25

One of our favorite people in the industry—and in life in general—popped by to speak with Bar Hacks. Megan Breier is one of the most engaging, entertaining and knowledgeable educators in the hospitality and spirits industries.

In this episode, Megan explains what sets Maker’s Mark apart from other bourbons, some of the amazing activations she’s executed, Private Selection, Maker’s 101, Margie Samuels’ contributions to the brand and industry, and more. Listen now!

Episode 28

Lyre’s Spirits crafts alcohol-free spirits that masterfully mimic their full-proof counterparts. Bar Hacks co-host David Klemt sits down with Lyre’s brand ambassador, bartender and buddy Tim Rita to chat about the brand.

On episode 28 you’ll learn about one of the fastest-growing brands in one of the fastest-growing beverage categories. How is an alcohol-free brand relevant on World Whisky Day? Lyre’s makes American Malt, a zero-proof take on bourbon.

Episode 31

Ted Fleming, entrepreneur and CEO and founder of Partake Brewing, stops by to discuss the founding of the alcohol-free beer brand, the importance and growth of the non-alcohol beer category, how operators can succeed with non-alc, advice for entrepreneurs, and more.

Given the importance of low- and no-proof drink options to bar operations, Partake Brewing pairs well with brands like Lyre’s to make sober-friendly Boilermakers. Listen to this episode here.

Episode 32

Woodford Reserve brand ambassador Michael Toscano stops by to talk about the Kentucky Derby, crafting the perfect Mint Julep, maximizing the operator-brand-rep relationship, and more. Check it out now!

Episode 39

Anthony “Terry” Bohlinger, national brand ambassador for new William Grant & Sons whiskey brand Fistful of Bourbon, drops by Bar Hacks. Terry talks about launching a brand during a pandemic, representing an irreverent brand that doesn’t take itself too seriously, the hilarious videos Fistful of Bourbon created to introduce the brand, lessons learned during his journey in hospitality, and more. Listen here!

Episode 50

In our 50th episode, Travis explains the difference between a dive bar and a neighborhood bar, and notes that both Nickel City locations are “anytime bars” that welcome everyone. He also shares his hospitality journey, which saw him go from Buffalo, NY, to Florida, Las Vegas, and ultimately Texas; tips for staying on brand; hiring and retaining team members; how the hospitality industry is the entertainment industry; supporting the community during a crazy winter storm; location scouting; how there’s no better time to open a bar or restaurant than right now; and much more.

Nickel City is known for an incredible range of whiskeys, monthly whiskey specials, and specialty Boilermaker combinations. Listen to episode 50 now.

Episode 52

Lynn House, national spirits specialist and portfolio mixologist for Heaven Hill, drops by Bar Hacks to speak with host David Klemt about the second annual Old Fashioned Week.

Lynn and David also discuss bourbon, rye, hospitality, building balanced cocktails, and how trust plays a role in educating guests so you and your team can introduce them to new drinks and experiences. Listen now!

Episode 59

Whiskey expert, spirits judge, and sommelier Theo Rutherford stops by the Bar Hacks podcast to talk about Bib & Tucker Small Batch Bourbon, a prominent addition to the Deutsch Family of wine and spirits. Rutherford shares the Bib & Tucker brand story, what sets the brand apart from other bourbons, and why the 6 Year expression appeals to all categories of whiskey drinkers. He also shares tips for tasting bourbon, including how easily Bib & Tucker wins over non-whiskey drinkers.

Listen now to learn why Theo wants you to smell everything and stop swirling your whiskey at tastings.

Episode 63

David Vitale, founder of Starward Whisky, shares his journey into whisky distillation and how craft beer brewing plays a significant role. The two also discuss Australian whisky, making inroads throughout North America, and why Starward expressions work so well with food and food programs.

In this episode you’ll also find out which Starward whisky David Vitale calls the “Swiss Army knife of whiskies,” which makes the perfect Manhattan, Starward Solera, and more.

Episode 71

Glendalough Distillery co-founder, national brand ambassador, and bottlewasher Donal O’Gallachoir comes on the podcast to explain what makes the distillery’s whiskey and gin “remarkably different.” Ever since they opened their doors, Glendalough has been on a mission to honor Irish distilling heritage and returning Irish whiskey and gin to the top of their respective spirits categories.

Donal also shares the details of Glendalough’s newest release: batch number one of 7 Years Mizunara Finish. Listen now!

Episode 74

David Vitale, founder of Starward Whisky, returns from Australia and returns to the Bar Hacks podcast! The Australian whisky producer took home an incredible amount of medals from the 2022 San Francisco World Spirits Competition. David tells host David Klemt what it was like to see the final award tally, how the Starward team reacted, and dove into the mission and vision of Starward Whisky.

The two also discuss the award-winning expressions that are either already available in the US or on their way to American shores. David shares the details of the Fortis, Octave Barrels, Unexpeated, and Dolce expressions. And for the single-barrel lovers out there, David also dives into the magic behind single barrel bottlings Nos. 684, 3278, and 4539. It’s exciting to learn about the expressions joining Two-Fold, Nova, Solera, and Ginger Beer Cask #6. Listen to episode 74 here!

Image: Amr Taha™ on Unsplash

National Cocktails: Canada & America

by David Klemt

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

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

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

Canada’s Official Cocktail

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

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

Consider this Letterkenny exchange as exhibit A:

Darryl: “I’d have a Bloody Caesar.”

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

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

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

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

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

Disputed Origins

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

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

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

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

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

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

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

America’s Unofficial Cocktail

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

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

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

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

That cocktail? The Sazerac.

Two Bases, One Drink

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

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

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

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

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

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

The Recipe

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

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

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

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

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

Image: Johann Trasch on Unsplash