Cocktail | KRG Hospitality

March 2, 2022by David Klemt David Klemt No Comments

5 Books to Read this Month: March 2022

5 Books to Read this Month: March 2022

by David Klemt

This month’s engaging and informative book selections will help you develop next-level culinary, beverage and marketing skills throughout 2022.

To review February’s book recommendations, click here.

Let’s jump in!

We Are All the Same Age Now: Valuegraphics, The End of Demographic Stereotypes

David Allison, founder of the Valuegraphics Project and author of this book, has been a guest on the Bar Hacks podcast twice. First, on episode 46, and again on episode 67. During both appearances, David explained the power of understanding people based on their values. What people have in common is far more powerful and effective than focusing on what divides us. Rather than continuing to point to harmful demographic stereotypes, the Valuegraphics Project focuses on values, psychographics, and standard demographics.

Pick up We Are All the Same Age Now to learn more and change your mindset.

Rodney Scott’s World of BBQ

When I visited South Carolina last year, I had a short list of restaurants I wanted to visit. Bar Hacks guest Brooks Quinn recommended pitmaster Rodney Scott’s Whole Hog BBQ in Charleston so I could try South Carolina barbecue. I’m glad I asked Brooks because the food was incredible. So incredible, in fact, that I overate and had to to do my best to walk off my resulting food coma.

Those who want to learn the art of South Carolina barbecue—or just great barbecue in general—need Rodney Scott’s World of BBQ book in their lives.

Smoked Cocktails

Beyond imparting wonderful flavor, we all know one of the greatest benefits of smoking a cocktail: Everyone who sees and smells the process is going to want to order one. While Smoked Cocktails is aimed at the home bartender, there’s plenty of useful information for operators, managers, and bar staff. Author Frank Marino shares the steps for smoking cocktails; identifies “cocktail families”; details more than 100 recipes; and more.

Everyone’s Table: Global Recipes for Modern Health

Chef Gregory Gourdet is the chef/owner behind Kann, a restaurant in Portland, OR, set to open its doors this year. The live-fire concept marries Haitian cuisine, ingredients sourced in Oregon, seasonality, and sustainability. When the Top Chef finalist went sober, he sought a healthier lifestyle. As a chef, he pursued that lifestyle in part through cooking. Everyone’s Table focuses on global cuisine that feature superfoods and high nutrient density while delivering delicious, decadent flavors. The 200 recipes in this book may not contain gluten, dairy, soy, legumes or grains but they’re still mouthwatering.

Rum Curious: The Indispensable Tasting Guide to the World’s Spirit

For the past several years now, several spirits experts and rum aficionados have made the same hopeful claim: This will be rum’s year. Finally, they say, rum will get the respect its due and topple vodka, tequila, and whiskey to grab the top spot. However, that has yet to happen. Well, yet to happen in North America, anyway.

Rum was once the world’s spirit, and maybe this year will be its year. In Rum Curious, revered spirits author Fred Minnick shares not only the story of rum but also his tips for conducting an effective rum tasting. With guests more curious than ever, engaging rum tastings may help springboard rum to the top of the spirits list.

Image: Mikołaj on Unsplash

Stay Weird neon sign with purple background

March 1, 2022by David Klemt David Klemt No Comments

Stand Out with Weird Holidays: March 2022

Stand Out with Weird Holidays: March 2022

by David Klemt

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

Several “holidays” are set against every date on the calendar, and March is no exception. These holidays range from mainstream—it’s almost St. Patrick’s Day!—to “weird.”

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

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

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

For last month’s list, click here.

March 2: National Old Stuff Day

There are a couple of ways to celebrate this holiday. Both require a bit of tact. On the one hand, you could showcase your big age-statement spirits. But on the other, you could lean into this holiday and try to move dead-stock spirits.

March 3: National Cold Cuts Day

People like to joke that packaged cold cuts and cheese singles make for a more “basic” form of charcuterie. This could be a great day to steer into that joke and build a simple, fun, and affordable charcuterie plate.

March 5: Cinco de Marcho

Now, we don’t support overserving. It’s not safe, it’s not responsible, and it can result in severe legal ramifications for operators and their teams. That said, Cinco de Marcho occurs just shy of two weeks before St. Patrick’s Day. The point behind the holiday is to get ready for St. Patrick’s Day. So, it could be a good idea to highlight your Irish whiskeys, gins, and beers in the lead-up to St. Patrick’s Day to leverage the interest in them for longer.

March 14: National Potato Chip Day

I really shouldn’t have to tell you what to do on this day. If you have the ability, show off your house-made potato chips. Other than that, if you sell chips by the bag, build a drink-and-chip LTO around them.

March 15: National Everything You Think is Wrong Day

Whew! That’s a bold statement, one that’s sure to get some blood boiling and arguments started. This probably isn’t the time to talk politics with guests. If you’re bold enough to tackle this holiday, maybe create a trivia night around the facts that most people tend to get wrong about different spirits, beers, and wines.

March 18: National Awkward Moments Day

Life is full of awkward moments. You probably witness quite a few each week within your four walls. For this holiday, encourage people in your area to treat themselves to a good meal and/or drink to try and forget their latest awkward moments.

March 22: (Inter)National Goof Off Day

It’s unfortunate that simply trying to have a good time is considered “goofing off.” But, that’s where we are, apparently. This is the perfect holiday to encourage your guests to enjoy an afternoon, evening or night at your place to escape their stressful lives, if only for an hour or two.

March 25: Waffle Day

You may be surprised to learn the sheer number of foods you can waffle. Well, this is the holiday for you and your kitchen team to build a specialty waffle menu to blow your guests minds. Interestingly, this is the day Sweden celebrates Waffle Day. So, if you can’t do it this year or simply want to repeat it, National Waffle Day is celebrated August 24.

March 28: National Something on a Stick Day

You can waffle a lot of foods but I’m willing to bet you can put way more foods on a stick. I smell an LTO menu…

March 31: National Tater Day

Roasted, fried, air fried, mashed, smashed, baked, twice baked, riced, totted (I dunno, I’m hungry writing this and want tater tots)… Celebrate everything a potato can do on this holiday dedicated to the humble spud.

Image: Dan Parlante on Unsplash

Código 1530 Tequila Rosa Blasberry Margarita

February 18, 2022by David Klemt David Klemt No Comments

5 Premium Recipes for Margarita Day

5 Premium Recipes for National Margarita Day

by David Klemt

National Margarita Day is just around the corner and our friends at Código 1530 Tequila sent us five recipes for your cocktail menu.

For years, the Margarita has reigned supreme, steadily claiming the number-one spot on most-popular cocktail lists around the world. While this cocktail is now seeing its grip on the crown loosened by the Negroni and Old Fashioned, it’s hard to ignore the lure of a well-made Marg.

That’s even more true when its made with incredible tequila.

Each delicious, refreshing recipe below is made with super-premium Código 1530 Blanco or Rosa. However, you and your bar team should certainly experiment with other expressions in the range.

Considering the quality of Código 1530, operators can boost revenue by charging a premium for these magnificent Margs.

To learn more about Código 1530 Tequila and the creator of these recipes, company mixologist Collin De Laval, check out Bar Hacks episode 57.

Blanco Margarita

2 oz. Código 1530 Blanco Tequila
1 oz. Triple sec
1.5 oz. Lemon juice (freshly squeezed, preferably)
0.5 oz. Agave nectar
Lime wedge or wheel for garnish

Prepare a rocks glass by rimming it with salt. Combine all ingredients in a shaker with ice. Shake, pour into the prepared rocks glass with ice, and garnish with a lime.

Cucumber Mint Margarita

1.5 oz. Código 1530 Blanco Tequila
1 oz. Cucumber juice (freshly pressed, preferably)
1 oz. Lemon juice (freshly squeezed, preferably)
0.25 oz. Agave nectar
Mint leaves, some to garnish
Salt and Tajín (50/50 mixture for rim)
Cucumber ribbons to garnish
Lemon wheel to garnish

To build, prepare a glass by rimming with lemon and rolling in salt and Tajín mixture and adding crushed ice. Add Código 1530 Blanco, cucumber and lemon juices, agave nectar, and mint leaves to a shaker with ice. Shake, strain into prepared glass, and garnish with cucumber ribbons, lemon wheel, and mint leaves.

Rosa Blasberry Margarita

2 oz. Código 1530 Rosa Tequila
1.5 oz. Lime juice (freshly squeezed, preferably)
0.5 oz. Agave nectar
Handful of raspberries, some to garnish
Handful of blueberries, some to garnish
Soda water to top

Add berries and lime juice to shaker, and muddle. Next, fill shaker with ice and add Código 1530 Rosa and agave nectar. Shake, strain, and garnish with berries.

Rosa Skinny Margarita with Lavender

2 oz. Código 1530 Rosa Tequila
1 oz. Lime juice (freshly pressed, preferably)
1 oz. Agave nectar
Lime wedge or wheel to garnish
Lavender to garnish (optional)

For this simple but refreshing Margarita, add the first three ingredients to a shaker with ice. Shake, strain, and garnish with lime wedge or wheel and lavender.

Watermelon Mint Margarita

2 oz. Código 1530 Rosa Tequila
3 oz. Pressed watermelon juice (freshly pressed, preferably)
0.75 oz. Lime juice (freshly squeezed, preferably)
0.25 oz. Agave nectar
Watermelon slices to garnish

Fill a shaker with ice and add Código 1530 Rosa, juices, and nectar. Shake for 30 seconds, pour into glass, and garnish with watermelon slices.

Images: Código 1530 Tequila

A shot of tequila served with salt shaker and lime wedge

February 16, 2022by David Klemt David Klemt No Comments

Yes, Some Tequilas Have Additives

Yes, Some Tequilas Have Additives

by David Klemt

The subject of additives in tequila—and lack of transparency on labels—isn’t new but recent social media posts are shining a light on the topic.

In particular, there are posts circulating about tequila producers using vanilla flavoring. Doing so, it turns out, is well within the Norma Oficial Mexicana (NOM) rules.

However, revealing it on labels? With some caveats, it’s also well within the rules not to mention additives.

Understandably, people want to know what they’re putting in their bodies. Increasingly, this has grown to include alcohol.

So, there are bar owners, bar managers, bartenders, and bar guests who want to avoid serving and consuming additives whenever possible. Of course, there are also guests out there who don’t care about additives in the spirits they drink.

Interestingly, though, there’s a collective of tequila distilleries committed to producing clean spirits. They have no interest in using additives.

Chris Wirth alludes to these producers on episode 66 of the Bar Hacks podcast. He and wife Camila Soriano produce world-first clean tequila seltzer Volley.

Are There Additives in Tequila?

First, let’s be clear: Several categories of spirit permit the use of additives. Labeling transparency falls under the jurisdiction of different governing bodies.

So, it’s not like the use of additives is a scandal or exclusive to tequila. And, again, some consumers and hospitality professionals care, some don’t.

Additives become a problem when producers who use additives choose language on their labels and in marketing that suggest otherwise.

You see, tequila producers aren’t required to include additives on their labels if they don’t exceed one percent of total volume. NOM permits the use of glycerin, caramel coloring, “sugar-based” syrups, and oak extract in all tequilas except blanco.

However, there appears to be a loophole in NOM rules showing the use of additives in blancos is indeed permitted.

For those who don’t want to consume tequilas that use additives, brands that claim to be additive-free in their labeling and marketing present a problem. That’s because at best they’re just following the rules, but at worst they’re using the rules to be deceptive.

Why Does this Matter?

According to some in the industry, tequila may just kick vodka off its throne this year. In America, anyway.

Undeniably, that indicates increased consumer focus on tequila. It follows that a number of restaurant, bar, and nightclub guests will come across the topic of additives.

Some will want to know which brands are additive-free. This is where this topic should matter to operators and their bar teams: Guests don’t want to hear, “I don’t know.”

Luckily, there’s a resource out there that will help: Tequila Matchmaker. Hit that link, click the “Types” tab, and select “– Additive Free” from the dropdown.

As of this writing, you’ll find 266 bottles of additive-free tequila. Some of the brands you’ll find on this page are Código 1530, Tanteo, Fortaleza, El Tesoro, ArteNOM, Tears of Llorona, and Patrón.

Once more, this isn’t a scandal. Rather, this is an opportunity for operators to ensure they have some tequilas on their menu that are additive-free.

It’s likely the topic will come up and being prepared with a few recommendations will improve the guest experience.

Image: Francisco Galarza on Unsplash

February 15, 2022by David Klemt David Klemt No Comments

The Cocktail that Won’t Die

The Cocktail that Won’t Die (Hint: It’s not the Zombie)

With Cafe Au Lait Day coming up toward the end of this week, let’s revisit a coffee cocktail that seems to see a resurgence every year.

When it comes to this drink, it seems to experience massive popularity for several weeks. Then, people seem to get sick of hearing about (and making) it.

From there, its popularity seems to fade, waiting for guests and bartenders to revive it once more.

And no, I’m not talking about the Zombie or a Corpse Reviver. I’m talking about the Espresso Martini.

Resilient, Revered, Reviled

Of course the Espresso Martini isn’t the only cocktail that can cause a bartender’s eyes to roll toward the back of their skull completely.

The Mojito, layered shots and cocktails, the infamous AMF, the Vodka Martini regularly find themselves on most-hated cocktail lists.

However, with its resurgence in 2021, the Espresso Martini is once again getting attention. Obviously, not all of it is positive.

While the origins of this drink are debatable, it sprang from the mind of a bartender in the ’80s. The caffeinated cocktail saw a spike in popularity in the ’90s. And at various points throughout the 2000s, people have “brought it back.”

Looking back at just the last few years, the Espresso Martini was woken from its slumber in 2018. Then, it rose like a phoenix in 2019. And last year it saw yet another surge.

So, is it a trendy cocktail? A mainstream drink? Are bartenders “bringing it back” every year or two now to rickroll the industry?

Or is this just a tasty cocktail that appeals to a wide range of guests, a modern classic that deserves its place on menus? Perhaps it doesn’t deserve all the hate it receives.

Why the Hate?

Of course, it’s possible that some of the hate aimed toward the Espresso Martini is clickbait fodder that won’t die. Maybe people just expect to find it on most-reviled lists, and it’s no more complex than that.

However, it’s possible that the Espresso Martini has earned a bit of the negativity thrown at it. When it makes any list, the ingredients themselves and build time are cited as reasons why bartenders dislike it.

According to these lists, bartenders also dislike having to shake hot espresso. Still others, supposedly, are offended that coffee flavor dominates and covers up the vodka, Kahlúa, Tia Maria, or other coffee liqueur.

Moreover, the Espresso Martini isn’t really a Martini: there’s no vermouth, no gin. So, it’s possible the negativity emanates from that technicality.

At any rate, you may want to dial in your Espresso Martini for Cafe Au Lait Day (Thursday, February 17).

No, there’s no milk in a traditional Espresso Martini build. But, as I stated just a moment ago, there’s no vermouth or gin in this cocktail either. Why not play fast and loose with yet another technicality on this bar holiday?

Image: Drew Beamer on Unsplash

Chris Wirth and Camila Soriano, founders of Volley Tequila Seltzer holding cans of Volley

February 8, 2022by David Klemt David Klemt No Comments

Volley RTD: Clean, Lean & Green

Volley Tequila Seltzer: Clean, Lean & Green

by David Klemt

The founders of the world’s first clean tequila RTD, Volley Tequila Seltzer, are on a mission that values transparency and giving back to the planet.

Dynamic entrepreneurial duo Chris Wirth and Camila Soriano are the guests on episode 66 of the Bar Hacks podcast.

The two share the Volley story, including what drove them to create the brand and their mission.

Transparency is Challenging

It turns out that being transparent on your labeling isn’t as easy as it sounds. When it comes to beverage alcohol in the US, there are limits on what a brand can include.

You see, alcohol labeling isn’t the FDA’s purview. Rather, it falls under the authority of the Alcohol and Tobacco Tax and Trade Bureau, or TTB.

A little bit of digging reveals that when the Alcohol Administration Act was passed in 1935—two years after prohibition was repealed—the Federal Alcohol Administration was created.

This federal body replaced the Federal Alcohol Control Administration. The Federal Alcohol Administration had statutory powers and, as the name implies, had authority over the alcohol industry.

Seventy years later, the TTB was created and is the federal agency tasked with alcohol industry regulation. That means they control alcohol labeling.

So, when the FDA implemented nutrition labels, alcohol was unaffected. As far as the TTB is concerned currently, there’s no requirement for the labeling of alcohol similar to what’s required for packaged food.

But David, I bet you’re not asking, just because it’s not required doesn’t mean I couldn’t choose to include transparent nutrition labeling for my bottle of spirits or ready-to-drink canned cocktail, right?

Apparently, no—that’s incorrect. As you’ll hear in episode 66 with Soriano and Wirth, it’s not that simple. In fact, the TTB may reject your information-laden packaging for being too transparent.

Without policy changes, there’s no incentive for alcohol producers to be more transparent—and they may be prohibited from doing so.

Simple Changes are Impactful

All that said, Soriano and Wirth were able to introduce new packaging after just launching in 2020.

You may have seen people wipe off the tops of cans before opening and drinking from them. In fact, you may be one of these people. If so, great—you know why Volley now has foil covering the tops of their cans.

As Soriano explains on the Bar Hacks podcast, the tops of canned drinks are horrifyingly unsanitary. And as far she and Wirth are aware, Volley is the only canned beverage other than San Pellegrino with foil caps (in the US, anyway).

This simple packaging change carries a big impact. Likewise, it fits with the brand’s identity and mission. The brand is driven to be healthier, more thoughtful, and more transparent.

A single 12-ounce can comes in at just 100 or 110 calories, depending on expression (there are four). All Volley RTDs are gluten-free and free of added sugars. You won’t find fermented cane sugar, corn syrup, fake sugars, essences, or “natural” flavors.

In fact, there are just three ingredients in a can of Volley: 100-percent blue agave tequila, 100-percent organic fruit juices (never from concentrate), and sparkling water. And yes, Soriano and Wirth can tell you exactly who their sources are for each ingredient.

Win-Win-Win Mission

That brings us to their drive to give back and be responsible stewards of the planet. Volley is in a partnership with Leave No Trace, a non-profit committed to caring for the outdoors.

If some industry experts are proven correct, 2022 will be the year that tequila dethrones vodka as the top-selling spirit throughout North America. Not only does Volley resonate with tequila lovers, the brand is also at the forefront of other trends popular with today’s consumer: sustainability, ethical business practices, active lifestyles, transparency, and healthier options.

Add the facts that RTDs make for excellent delivery order add-ons and can be served as quickly as a beer and you’ve got a no-brainer for your restaurant, bar, hotel or resort.

We love a brand that offers upside in droves. Volley is a win for consumers, a win for operators, a winning brand, and a win for the planet.

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

Image: Volley Tequila Seltzer

Red graffiti heart with black outline on weathered, worn wall

January 28, 2022by David Klemt David Klemt No Comments

Be Different this Valentine’s Day

Be Different this Valentine’s Day

by David Klemt

When people are considering spending time and money on a holiday two years into a pandemic, they’re seeking unique experiences.

This is particularly true of holidays that traditionally involve an evening out at a restaurant or bar.

Sure, the tried and true will still probably work. After all, the pandemic has driven comfort and comfort foods to perform well.

However, a significant percentage of guests want to experience something new when they leave their homes. Below you’ll find two Valentine’s Day drink recipes and an example of entertaining programming.

When it comes to beverage programming, most people expect bubbles or rosé wines. And of course pink wines, Champagne, Prosecco, Cava, and other sparkling wines should be on hand.

But offering a Valentine’s Day cocktail that isn’t a French 75 can help your holiday menu stand out. One recipe leverages a spirit that may knock vodka off its throne this year. The other showcases a spirt that various industry experts have been hoping claim the number one spot for years.

Kiss from a Rosa

Tequila, particularly premium and ultra-premium expressions, is crushing it as a category. This Valentine’s Day cocktail is made with Código 1530 Rosa, an ultra-premium blanco tequila.

Rested for one month in uncharred French white oak barrels formerly filled with Napa Valley Cab, this unique tequila is characterized by a rosé hue.

1.5 oz. Código 1530 Rosa tequila
0.5 oz. Cointreau
0.5 oz. Raspberry syrup
0.5 oz. Lemon juice
1 Egg white
Pink sugar or raspberries to garnish

Build it: Combine all ingredients in a cocktail shaker without ice. Shake hard for roughly 30 seconds, until the ingredients form a foam. Add ice to the shaker and shake until chilled. Strain into a rocks glass. Garnish with pink sugar or raspberries on a cocktail pick.

Bacardí Old Cuban

I’ve lost track of the number of people who have predicted (hoped is probably more accurate) that rum will “finally have its year.” With tequila projected to potentially crush vodka and Irish whiskey performing so well, it’s unlikely rum will dominate 2022.

However, the category may still experience even more growth this year. Reserva Ocho is based on the Bacardí family’s reserve rum.

The eight-year-old premium rum’s dried fruit, spice, and vanilla notes play well with Prosecco. This cocktail also features a pairing that many guests wouldn’t expect to work: rum and Prosecco.

2 oz. Bacardí Reserva Ocho Rum
2.5 oz. Martini & Rossi Prosecco
4 Mint leaves
1 oz. Simple syrup
1 oz. Lime juice
2 dashes of Bitters

Build it: Combine all the ingredients except Prosecco in a cocktail shaker with ice. Shake vigorously, then double-strain into a coupe. Top with Prosecco and garnish with a mint leaf float.

Both cocktails above can easily justify premium pricing.

Dueling Axes Las Vegas Valentine’s Day

Featured on episode 41 of Bar Hacks, Dueling Axes offers an upscale axe-throwing experience. Of course, being upscale doesn’t mean the venue is stuffy.

Rather, Dueling Axes emphasizes fun and unique experiences. Their Valentine’s Day programming is an example of balancing the familiar with the unexpected.

From February 13 through February 15, couples will be treated to two free glasses of Champagne. Groups of four or more will receive a bottle of Champagne for free.

On February 13, however, Dueling Axes is offering an attention-grabbing promotion.

Targeting Galentine’s Day guests, the venue is encouraging people to bring in photos of their exes. The staff will hang the picture on the bullseye to motivate throwers to ace their tosses.

View this post on Instagram

A post shared by Dueling Axes – Las Vegas (@duelingaxeslv)

A bit aggressive? Sure. A tad dark? Yep. Memorable? Absolutely.

The recipes and programming above illustrate that simple deviations from the expected can help your venue stand out. This Valentine’s Day, strike a balance between the expected and unique.

Image: Tengyart on Unsplash

Tanteo Tequila Jalapeño Margarita made with Tanteo Jalapeño Tequila

January 26, 2022by David Klemt David Klemt No Comments

Bring the Heat: It’s Spicy Margarita Day!

Bring the Heat: It’s Spicy Margarita Day!

by David Klemt

Today is the day to dial up the heat and deliver some fiery flavors to your guests with spicy Margaritas.

Why? Because it’s the second annual National Spicy Margarita Day!

Originally known as Founder’s Day, this bar holiday comes to us from Tanteo Tequila.

Participation is easy enough, and even easier if you have Tanteo Jalapeño, Habanero, and Chipotle bottles.

Tanteo CEO and Master Blender Neil Grosscup explains the signature cocktail holiday on the Bar Hacks podcast. During episode 64, Grosscup shares that the inaugural celebration honored late Tanteo founder Jonathan Rojewski. The holiday also highlights the brand’s mission: Crafting a tequila that makes the world’s best spicy Margarita.

However, it’s not just about promoting the brand and their favorite cocktail. Rather, Tanteo leverages this holiday to encourage people to give back.

Sustainability Initiatives

As Grosscup explains on Bar Hacks, he and the Tanteo team value three forms of sustainability:

Economic
Social
Environmental

The Tanteo distillery’s ownership spans 84 agave-farming families. Tanteo Tequila is the 85th owner. This business model—the only distillery owned by a co-op of agave farmers—is an example of economic sustainability.

There are a few reasons for this approach. One of those is that it helps the farmers weather market swings. Indeed, agave is acutely susceptible to shifts in market value. When there’s too much agave, the value of a kilo of agave can plummet quickly. Another reason for the Tanteo co-op is transparency.

About 150 bars are participating in this year’s National Spicy Margarita Day. For every spicy Margarita made with Tanteo Tequila sold at these venues through January 30, $1 will go to a variety of waterway cleanup charities:

Chattahoochee Riverkeeper
Friends of the Chicago River
Friends of the LA River
Keep the TN River Beautiful
Ohio River Foundation
Orange County Coastkeeper
San Diego River Park Foundation
Trinity River Audubon Center
Un Salto Con Destino. This organization is cleaning up the Rio Santiago. The Tanteo distillery is in Juanacatlán, Jalisco, Mexico, and the Rio Santiago is crucial the surrounding community.

How to Participate

It’s a little late to join officially as a bar partner with Tanteo. However, that doesn’t mean you shouldn’t celebrate the holiday.

Serving up spicy Margaritas is always a great idea. One simple way to leverage National Spicy Margarita Day is to create a small specialty menu. With at least three Margaritas, you can boost the heat level of each version to appeal to different guest’s spice preferences. You can alter heat levels using different Tanteo expressions, infusions, bitters, syrups, etc.

Or, you can simply perfect your restaurant or bar’s signature spicy Margarita. Either way, promote your participation on across your social platforms.

Speaking of social, snap a pic of your Margarita(s) and use the tag #NationalSpicyMargDay. Notice the spelling: the hashtag uses “Marg,” not “Margarita.” For every social media post tagged #NationalSpicyMargDay, Tanteo will donate $1.

See below for three Tanteo spicy Margarita recipes. ¡Salud!

Tanteo Jalapeño Margarita

2 oz. Tanteo Jalapeño Tequila
1 oz. Fresh lime juice
¾ oz. Agave nectar

Prepare a rocks glass by adding ice. Optionally, rim glass with Tanteo Jalapeño Salt or your signature blend. Add all ingredients to a shaker with ice. Shake well and strain into prepared rocks glass. Garnish with a lime wedge or jalapeño slice (or both).

Tanteo Habanero Margarita

2 oz. Tanteo Habanero Tequila
1 oz. Fresh Lime Juice
¾ oz. Agave Nectar

Tanteo Chipotle Margarita

2 oz. Tanteo Chipotle Tequila
1 oz. Fresh Lime Juice
1/2 oz. Agave Nectar

Prepare a rocks glass by adding ice. Add all ingredients to a shaker with ice. Shake well and strain into prepared rocks glass. Garnish with a chipotle pepper, orange slice, or lime wedge.

Image: Tanteo Tequila

Coquito cocktail garnished with cinnamon stick

December 14, 2021by David Klemt David Klemt No Comments

The Winter Cocktail Your Menu Craves

The Winter Cocktail Your Menu Craves

David Klemt

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

October 13, 2021by David Klemt David Klemt No Comments

Get Ready for Old Fashioned Week

Get Ready for Old Fashioned Week

by David Klemt

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

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

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

How to Participate

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

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

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

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

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

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

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

Elijah Craig Old Fashioned

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

2 oz. Elijah Craig Small Batch Bourbon
0.25 oz. Simple syrup
3 dashes of Bitters
Orange swatch
Brandied cherry

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

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

Image: Paige Ledford on Unsplash