Cocktails | KRG Hospitality

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November 4, 2024by David Klemt David Klemt No Comments

Program for Unique Holidays: November 2024

Program for Unique Holidays: November 2024

by David Klemt

I don’t know why but AI seems to think anyone who owns a restaurant or bar has a beard. AI-generated image.

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

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?

To provide a handful of examples, November boasts celebrations of the bold and pungent, Gose beer style, stuffing, and metal. Those are all things you can get creative and program around, and celebrate with your guests.

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 October 2024 holidays list, click here.

November 8: Cook Something Bold and Pungent Day

This is the day to shine a spotlight on menu items that are heavy on aromatics, intense flavors, and presentations that demand attention.

November 9: Chaos Never Dies Day

If your bar or restaurant has a chill, relaxing vibe, this may be a great holiday for you and your guests. Chaos Never Dies Day is about mindfulness, relaxation, de-stressing, and, if healthy, socializing with friends and family.

Encourage your guests to visit your venue, silence their phones, and escape for a while.

November 10: Area Code Day

Area Code Day is an excellent time to celebrate your community. Showcase the local producers and collaborators with whom you partner, for example.

November 11: National Metal Day

Does your bar play metal? Do you feature live metal bands? Would you say your overall theme and ambiance is metal? Have I got a holiday for you…

November 15: National Philanthropy Day

Organize food, coat, or clothing drives. Highlight a charitable organization that your bar, restaurant, or hotel supports. This is one of the best days of the year for you and your guests to get involved with organizations that improve the community.

November 17: International Happy Gose Day

Several centuries old, Gose comes to us from Germany. Generally speaking, this wheat beer is tart, sour, spicy, and salty. Of course, craft brewers love to make styles their own, so there are Goses out there with other dominant characteristics.

Fans of this style of beer will tell you that it pairs well with everything. However, when developing your Gose promotion, keep grilled meats, seafood, roasted root vegetables, and tangy, powerful cheeses in mind.

November 21: National Stuffing Day

We all know that person whose main food focus on Thanksgiving (American, Canadian, or otherwise) is stuffing (or dressing, depending on preparation and pedantry). Sure, the other dishes are great, but they may just stab someone in the hand with their fork if they get between them and stuffing. In fact, we may be that person.

In the lead-up to Thanksgiving, task your kitchen with creating an irresistible stuffing (or dressing), and preparing it in multiple ways: waffled, sandwich, etc. Who knows? It may just lead to Thanksgiving Eve takeout orders.

November 22: National Farm-City Week

People celebrate this week to honor the farmers who help make American Thanksgiving possible. Of course, farmers deserve recognition for more than just one holiday.

This is a fantastic time of year to call attention to the farms and farmers with whom your restaurant partners.

November 29: Sinkie Day

Okay, so this one could be interesting. With all the prep and formality that can go into some people’s Thanksgiving celebrations, Sinkie Day offers welcome casualness. In simple terms, it’s about grabbing a bite while standing over a sink. Basically, rejecting a dining table, and eating anywhere else.

One spin you and your restaurant team can put on Sinkie Day is to highlight the items on your menu that are transported and eaten just about anywhere easily.

November 30: National Mason Jar Day

Cocktails, their alcohol-free counterparts, soft drinks like teas and sodas, kombucha, desserts, even salads… There’s a lot a creative bar or restaurant team can do with menu items, mason jars, and presentations.

Image: Microsoft Designer

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November 1, 2024by David Klemt David Klemt No Comments

5 Books to Read this Month: November 2024

5 Books to Read this Month: November 2024

by David Klemt

Our November book selections focus on recognizing your own potential, developing and enhancing culinary and cocktail skills, and leadership.

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

Let’s jump in!

Soups, Salads, Sandwiches: A Cookbook

Who doesn’t appreciate dining on a soup, salad, and sandwich? It’s one of the most famous food-based trinities in the world. Each of these individual items is a blank canvas for creativity from your kitchen team; they can be as simple or complex and inventive as you and your team desire. A soup, salad, or sandwich can introduce guests to new flavors. When presented as a trio, they can also tell a cohesive, compelling culinary story. In this aptly named cookbook, Matty Matheson tells interesting stories, and shares more than 120 recipes.

From Amazon: “Packed with character, personal stories, 126 scrumptious recipes, and vivid photographs of a day-in-the-life with Matty and his family, Soups, Salads, Sandwiches will have you fearlessly whipping up your own combinations in the kitchen.”

Order your copy today on Amazon, or wherever you get books.

Unsliced: How to Stay Whole in the Pizzeria Industry

Mike Bausch, the author of Unsliced, was one of the first guests on the Bar Hacks podcast. If you’d like to give his episode a listen, it’s number number 18 (Spotify link | Apple Podcasts link). In his book, Bausch lays everything out for pizzeria operators, from leadership and marketing to adjusting your mindset.

These two sentences from the description of Unsliced say it all, and they resonate with me and my partners at KRG Hospitality: “It’s hard not to get discouraged in this business. But with the right perspective, smart systems, and hard work, your restaurant can thrive.”

From Amazon: “If you own a pizzeria, you know something most people don’t: the pizza business is more cutthroat, stressful, and multifaceted than Wall Street. Every day is a constant struggle to manage overhead, attract loyal customers, stand out from the pack, and keep your employees motivated.

“Running a pizzeria is hard. But it doesn’t have to be as hard as you think.”

Pick this book up here.

The Bartender’s Pantry: A Beverage Handbook for the Universal Bar

Published earlier this year, The Bartender’s Pantry by Jim Meehan and Bart Sasso offers a unique departure from the standard cocktail recipe book. As you glean from the word “pantry” in the title of this book, Meehan and Sasso encourage bartenders to take a culinary approach to crafting drinks. However, The Bartender’s Pantry is also aimed at cooks. Really, this is a great book that should help bring the front and back of houses together. There are more than 100 recipes, and this book is available in a flexibound version, which makes it infinitely cool.

From Amazon: “Each chapter features artfully illustrated recipes incorporating the featured ingredients that bring the reader into the kitchens of some of the world’s most revered bartenders, baristas, importers, and chefs. Their innovative takes on traditional recipes including horchata, matcha, Turkish coffee, sorrel, kvass, and ice cream are followed by full-page photos of over 50 cocktails that incorporate them including modern classics like the Gin Basil Smash, Earl Grey MarTEAni and Penicillin.”

Grab the flexibound version from Amazon.

Beyond the Hammer: A Fresh Approach to Leadership, Culture, and Building High Performance Teams

Author Brian Gottlieb identifies three challenges that just about every business faces: leading staff to take ownership of the work they do; friction between departments or separate teams; and producing inconsistent results. He also presents a strategy in Beyond the Hammer to overcome these challenges, in addition to high employee turnover, and burnout.

From Amazon: “These common issues create high turnover and force managers into crisis mode where they’re consumed putting out daily fires. Over time, the very nature of the business changes and a new culture emerges; one shaped by the lowest level of acceptable behavior.”

Hardcover available on Amazon.

Hidden Potential: The Science of Achieving Greater Things

If you’ve listened to episode 100 of the KRG Hospitality-produced Bar Hacks podcast (Spotify link | Apple Podcasts link), you’ve heard Tako Chang talk about discovering the Double Chicken Please team’s hidden talents. Moreover, you’ve heard how impressed she is with the team’s skills, and encouraging each member to develop them further. That’s an example of great leadership.

This book, written by organizational psychologist Adam Grant, addresses finding and exploring your own potential; doing the same for others; and why we should focus more on learning than working ourselves to the bone to achieve success.

From Amazon: “Hidden Potential offers a new framework for raising aspirations and exceeding expectations. Adam Grant weaves together groundbreaking evidence, surprising insights, and vivid storytelling that takes us from the classroom to the boardroom, the playground to the Olympics, and underground to outer space. He shows that progress depends less on how hard you work than how well you learn. Growth is not about the genius you possess—it’s about the character you develop. Grant explores how to build the character skills and motivational structures to realize our own potential, and how to design systems that create opportunities for those who have been underrated and overlooked.”

The hardcover costs less than the paperback right now on Amazon.

Image: Image: Mikołaj on Unsplash

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August 5, 2024by David Klemt David Klemt No Comments

5 Books to Read this Month: August 2024

5 Books to Read this Month: August 2024

by David Klemt

Our August book selections focus on the 2024 Spirited Award finalists and winner of the 2024 Best New Cocktail or Bartending Book.

These books cover an array of topics, from mastering ice and drink ratios to foraging for botanical cocktail ingredients.

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

Let’s jump in!

The Ice Book: Cool Cubes, Clear Spheres, and Other Chill Cocktail Crafts

The winner of the 2024 Spirited Award for Best New Cocktail or Bartending Book. This is much more than just a guide for making crystal clear ice cubes or sphere. While that’s certainly a focus, The Ice Book includes tips on embossing and branding ice, creating huge slabs, and even making ice bowls for punches and other large-format drinks. Truly, this book will help you master ice.

From Amazon: “In The Ice Book, internationally renowned cocktail icepert Camper English details how to use directional freezing to make perfectly pure ice in a home freezer, carve it up into giant diamonds and other shapes, and embed it with garnishes, including edible orchids and olives. You’ll learn how to create a frozen bowl for Negroni punch, serve a Manhattan inside an ice sphere, and infuse cubes with colors and flavors to create cranberry cobblers, a color-changing Gin and Tonic, and other awesome drinks.”

Grab this book now.

Slow Drinks

With a shift in mindset you’ll likely notice the incredible world of cocktail ingredients at your fingertips during something as simple as a walk around your neighborhood. The author of this book, Danny Childs, is an ethnobotanist who can guide you through that change. Further, this informative book is more than just a list of botanicals you can grow and forage. You’ll learn how to pickle, infuse, and even ferment, taking your cocktail creation to incredible new heights. If there was ever an excuse to start and maintain a garden dedicated to your bar team, it’s picking up this book.

From Amazon: “Organized by season, Slow Drinks teaches home cooks, industry pros, homebrewers, and foragers how to transform botanical ingredients—whether gleaned, grown in the garden, or purchased from the store—into singular beverages and cocktails. With transporting photography and gorgeous color illustrations, Slow Drinks is the definitive guide to backyard mixology that can live just as comfortably in your basket on a foraging trip, as it can on the coffee table as a conversation piece.

Click here for the hardcover.

Tropical Standard: Cocktail Techniques & Reinvented Recipes

What if a bartender married modern cocktail-crafting techniques to dozens upon dozens of classic cocktail recipes? Well, odds are they’d be Garrett Richard, bar manager of Sunken Harbor Club. And documenting this marriage would be drinks author Ben Schaffer.

When it comes to drinks, some bartenders feel the original variants are sacred; techniques, ratios, and ingredients aren’t to be altered. However, there’s no reason classics can’t be honored and built in more modern ways, for modern palates.

From Amazon: “Crucial techniques are clearly detailed, including how to balance syrups, flash blend, handle carbonation, tackle tinctures, cordialize citrus, and power up juice with acid adjusting. Over the course of 84 recipes, vintage cocktails like the Rum Barrel, Mai Tai, and Ray’s Mistake are reimagined just as future classics are revealed, including the Beachcomber Negroni, Winter in L.A., and Field of Mars. These drinks honor founding legends such as Donn Beach, Trader Vic, and Harry Yee as well as modern icons, including Dale DeGroff, Audrey Saunders, Julie Reiner, and Dave Arnold.”

Pick it up here.

The Book of Cocktail Ratios: The Surprising Simplicity of Classic Cocktails

Speaking of cocktail ratios…this is your book if you and your bar team want to achieve a deeper understanding of balance. If you think about it for a moment, you’ll understand the importance than ratios and balance have on a cocktail. It goes beyond ensuring a particular drink tastes great. And it goes further than guaranteeing consistency. Shift one ingredient enough and you’re not just altering the taste, you’re likely making a different drink entirely. As author Michael Ruhlman points out, a Gimlet, Daiquiri, Bee’s Knees are the same cocktail; it’s the ratios that separate them.

From Amazon: “As Michael Ruhlman explains, our most popular cocktails are really ratios—proportions of one ingredient relative to the others. Organized around five of our best-known, beloved, classic families of cocktails, each category follows a simple ratio from which myriad variations can be built: The Manhattan, The Gimlet, The Margarita, The Negroni, and the most debated cocktail ever, The Martini.”

Order yours now.

Hacking the New Normal: Hitting the Reset Button on the Hospitality Industry

Doug Radkey‘s followup book to Bar Hacks! The world around us has changed. The food and beverage industry has changed. The hospitality industry has changed. But will some ways of life change for the better? Will perhaps the restaurant, bar, and hospitality industry come out even stronger? With the right changes to the previous status quo, it is possible. There’s no question, resets are major undertakings, but a major reset will provide us with a clean start and that’s what this industry needs.

From Amazon: “Whether or not you’re a hotelier, restaurateur, bar owner or a front-line staff member—this book will position you for success in the new normal. With a spotlight on hybrid business models, real estate, profit margins, technology, guest experiences, culture, diversity, and mindset, Hacking the New Normal is the guidance you need.

Click here to pick your copy up today.

Image: Mikołaj on Unsplash

A well-crafted chicken sandwich with pickles, lettuce, and sauce, served next to a basket of French fries

July 29, 2024by David Klemt David Klemt No Comments

Campbell’s Shares Tips for LTOs

Campbell’s Shares Tips for LTOs that Generate ROI

by David Klemt

Yes, the Chicken Sandwich Wars are still going strong in 2024.

We appreciate Campbell’s Foodservice’s reports and posts, and their most recent insights address how operators can succeed with LTOs.

For example, our look into their tips for leveraging nostalgia is here. And our thoughts on Campbell’s Culinary TrendPulse 2024 report are here for your review.

This time out, Campbell’s Foodservice, utilizing data from Technomic, Datassential, and other sources, is tackling LTOs.

If you’re a regular reader of KRG Hospitality’s industry insights, you know we love an LTO—if an operator executes it effectively. Along those lines, you probably also know that we view Taco Bell as a leader in the industry when it comes to leveraging the power of LTOs.

Not only does the QSR giant know what their guests want, they know how to generate demand. In fact, Taco Bell understands the power not just of LTOs but of tying them to their subscriptions. Take, for example, their Taco Lover’s Pass and the Toasted Breakfast Taco menu drop.

When approached with thoughtful consideration, well-executed LTOs are a crucial element of an operator’s marketing and branding strategy. They drive traffic and sales, boost guest engagement and loyalty, and attract attention from first-time guests.

Of course, crafting a gainful LTO—gaining profits, loyalty, and positive public perception—can be easier said than done. However, there are a number of steps you can take to get the ball rolling and come up with one that reflects your brand, and resonates with guests.

Four Steps

Kicking off their tips, Campbell’s Foodservice recommends keeping LTOs simple. As they say in their report, which you can read here, operators need not “reinvent the wheel” when developing these promotions.

You can differentiate an LTO menu item from its standard counterpart in a number of simple ways. A few examples are using a unique cooking process, crafting a limited-edition sauce, and featuring a distinctive and specific topping or two.

Another tip is to do your best to offer LTOs that embrace current trends. While sharing these tips, Campbell’s cites Datassential and the revelation that just 20 percent of all LTOs are recurring. That means that the vast majority of LTOs are new creations, not stalwarts like the McRib. To draw the attention of a wider swath of guests, feature regional and local items and flavors. Per Datassential, 70 percent of guests are interested in such LTOs.

Speaking of attention, operators should learn how to take and edit attractive F&B images. Or, as Campbell’s says, “make LTOs pretty.” Per Datassential, roughly a third of consumers will try an LTO if it looks appealing in an advertisement or in-store imagery.

Finally, and this one is crucial as it embodies the previous three tips, leverage seasonality. It’s currently summer, so what can you add in the way of flavor to an existing item? Is that item regional and locally sourced? Will photographing it and crafting a sharp post communicate the season and inspire a bit of FOMO? These questions can help guide your approach to crafting profitable LTOs.

Oh, and to help you get started, I’ve shared Campbell’s season flavor suggestions below. Cheers!

Campbell’s Foodservice Seasonal Flavors

Not only did Campbell’s share tips for succeeding with LTOs, they also provided several examples of seasonal flavors to inspire you and your team.

Since it’s July, I’ll start with their summer suggestions.

Summer: basil, blackberries, corn, cucumbers, peaches, tomatoes, watermelon, zucchini

Fall: artichokes, cranberries, edamame, parsnips, pears, pumpkin, sweet peppers, tomatillos, turnips,

Winter: butternut squash, persimmons, radishes, salsify (a root vegetable), sunchokes, sweet potatoes, tangerines

Spring: asparagus, fava beans, pea greens, rhubarb, snap peas, spring onions, strawberries

Campbell’s Foodservice sources:

Foodservice and Hospitality: A strong LTO strategy helps operators retain and grow their customer base (March 2024)
Datassential: Limited Time Offers Keynote Report
Technomic: 162 Best-in-Class LTOs for 2023
Food & Drink Resources: A Limited Time Offer Strategy For Restaurants
Your Guide to Seasonal Fruits and Vegetables, The Spruce Eats
Datassential: State of the LTO 2024

Image: Hybrid Storytellers on Unsplash

An AI-generated, street-style image of a red and a blue cocktail crossed at the glass stems, against a blue, white, and red graffiti background

July 12, 2024by David Klemt David Klemt No Comments

French Cocktail Culture: More than Champs

French Cocktail Culture: More than Champagne

by David Klemt

That’s some interesting stemware…and the cocktail on the right is an interesting color.

The French have contributed more than Champagne, Cognac, Armagnac, Grand Marnier, and Cointreau to global cocktail culture.

There at least a dozen cocktails that originate from France. And, of course, there are even more from one of the most French-influenced cities in the US, New Orleans.

Since Bastille Day is almost upon us I want to share ten cocktail recipes with origin stories we can trace back to France. Now, if celebrating Bastille Day isn’t your thing, you can celebrate National Grand Marnier Day instead.

Basically, if a cocktail below calls for orange liqueur, you and your bar team can use Grand Marnier. But…allow me to nerd out for a moment about orange liqueur and France.

Orange Liqueur vs. Triple Sec vs. Orange Curaçao

As we’re taught early on, all squares are rectangles (and rhombuses). However, not all rectangles (or rhombuses) are squares. Why am I bringing up geometric shapes in an article about cocktails?

Think of orange liqueur as a rectangle or rhombus. All orange curaçaos and triple secs can be considered orange liqueurs, but not all orange liqueurs are triple secs or orange curaçaos, if we want to be pedantic.

Generally speaking, triple sec is French orange liqueur. Cointreau, as an example, is a triple sec. It’s also an orange liqueur, and one can argue it’s an orange curaçao, although it isn’t made with Lahara orange. Grand Marnier is French but is not a triple sec. Why not? Because Grand Marnier is triple sec blended with Cognac. Pedantry strikes again!

Why does this matter? When choosing your orange liqueur, keep in mind that they don’t all taste the same. Their unique flavors will have an impact on a given cocktail. So, if you were to build a Sidecar with Grand Marnier rather than Cointreau, they’d taste noticeably different. This is, in part, due to the fact that the Sidecar is a Cognac recipe, and Grand Marnier is made with Cognac.

Thank you for indulging me there. Feel free to share that knowledge with your guests, but stop if their eyes start glazing over.

Consider featuring any of the cocktail recipes below this weekend. Sunday, July 14, is Bastille Day, or National Grand Marnier Day, if you prefer. Cheers!

French 75

This classic’s original form can be tracked to the 1910s and the famous New York Bar, located in Paris. Eventually, the venue would become Harry’s New York Bar, named for proprietor, bartender, and writer Harry MacElhone.

By the 1920s, the “final form” of the French 75 we all know and love would come into existence. However, people are still tweaking this classic’s build.

For the traditionalists out there, the French 75 is easy to make: one part gin, and a half-part each of lemon juice and simple syrup, topped with three parts sparkling wine. Don’t forget the lemon twist to garnish!

Boulevardier

As was the case with so many others during the modern Cocktail Revival—and the subsequent Negroni craze—the Boulevardier was my go-to cocktail for quite some time. Interestingly, this cocktail supposedly never “took” until the 2000s.

Like the French 75, the Boulevardier can be traced to Harry’s New York Bar and 1920s Paris. However, the credit for this one goes to a magazine publisher, according to Harry himself.

For this recipe, pretend you’re making a Negroni…but swap out the gin for bourbon or rye. Oh, and forget the 1:1:1 Negroni ratio; this isn’t an equal parts situation. Instead, combine one part Campari with one part sweet vermouth, but bump up the whiskey to one-and-one-quarter parts.

Old Pal

The Old Pal is thought to be a spin on the Boulevardier by that cocktail’s creator, Harry MacElhone, at his bar in Paris.

Whereas the Boulevardier is considered by someone a whiskey-based riff on the Negroni, that’s not an equal-parts build. This, however, is.

Stir equal parts rye whiskey, Campari, and dry vermouth in a mixing glass with ice. Then, strain it into a chilled coupe. Some modern recipes call for doubling the rye, so experimentation is in order.

Sidecar

Okay, let’s start a fight: the Sidecar was created at the Ritz Paris, in Paris, in the 1920s. Why should that cause a kerfuffle? Well, the drink could also be a Pat MacGarry creation, invented in London.

Making this even more contentious is that Harry (yes, of Harry’s New York Bar) went from crediting MacGarry to claiming credit himself. Oh, and sources in both Paris and London claim the same story to be true: a guest arrived at their bar on a motorcycle, and the bartender at the time came up with this drink for said guest.

But wait, il y a plus! Living legend Dale DeGroff has stated that he believes the name references a bonus shot. This is the amount of cocktail left over after shaking and straining the drink, and served on the side in a shot glass.

Regardless of the true story, add three-quarters of an ounce each orange liqueur and lemon juice, then double that amount of Cognac. Prep a coupe with a sugar rim, shake the mixture, strain it into the glass, and garnish with an orange twist.

Between the Sheets

Are you getting the impression that we should just credit with Harry MacElhone with the creation of every drink originating from Paris? I won’t blame you if you are, since he’s credited with Between the Sheets as well. Is he actually the creator? Maybe I’ll address that in a future Drink Donnybrook.

To build this cocktail, pretend you’re making a Sidecar. Then, pick up a bottle of rum. This is an equal parts cocktail, calling for three-quarters of a part of Cognac, rum, and orange liqueur, and a quarter-part of lemon juice.

White Lady

This MacElhone creation has an interesting history. As the story goes, he created the original version in London in the late 1910s. He served it in its precursor form, then overhauled the recipe in Paris. At his bar. In the 1920s. Déjà vu, anyone?

And what an overhaul the recipe underwent. The original White Lady was a blend of crème de menthe, triple sec, and lemon juice. However, MacElhone eschewed crème de menthe in Paris, replacing it with gin. Additionally, he added an egg white and a dry shake.

Mimosa

Surely, the simple two-ingredient Mimosa must have a clear origin, right? Well…maybe.

Some say the Mimosa was created at the Ritz Hotel in Paris in the mid-1920s. Others believe it was invented in the 1930s. Honestly, I wouldn’t be surprised if the drink was first crafted in the 1910s or earlier by someone who simply wanted to toss some sparkling wine into their orange juice.

Ritz bartender Frank Meier may be the drink’s creator. However, people who dispute this point to his 1936 book The Artistry of Mixing Drinks. Recipes with Meier’s initials inside of a diamond next to recipes marked this as his creations. No such symbol appears next to the Mimosa.

If you need this complex recipe, it’s two ounces of chilled orange juice, topped with sparkling wine. I prefer Crémant to Champagne, but do whatever works best. In fact, operators can upsell the bubbles for their signature Mimosas.

Death in the Afternoon

I’m hesitant to include this cocktail, for a couple of reasons. One, I’m not sure it was created in France. There’s reason to believe it was invented as an homage to France, but outside of the country.

Second, Ernest Hemingway is given the credit as its creator. However, Hemingway historians have been dubious of claims involving the author and his relationship to certain drinks and bars.

That said, Hemingway purportedly came up with this drink while spending time in France in the 1920s. Add one-and-a-half parts absinthe to a coupe, then add three times that amount of chilled Champagne until the mixture is “milky” in appearance. Next, I assume, comes a nap.

Yellow

How about a modern classic? Yellow is a signature cocktail at Cravan, owned by restaurateur, bartender, and historian Franck Audoux.

If you’re visiting Paris, the original Cravan location is in the 16th arrondissement of the capital city. However, a second location, the result of a partnership between Audoux and Moët Hennessy, is in the 6th arrondissement. If you’re curious, there are 20 arrondissements in Paris.

Audoux, again, a historian, created the Yellow as an homage to a cocktail said to have been popular in the Côte d’Azur, or French Riviera: gin, Suze and Yellow Chartreuse. To make Audoux’s Yellow, add ice to a shaker, along with equal parts London Dry gin, Suze, Yellow Chartreuse, and lemon juice. Shake, then double strain into a chilled cocktail glass or coupe.

L’Expérience 1

Hey, speaking of modern classics… Back in 2007, Experimental Group opened its first venue in Paris, Experimental Cocktail Club. Seventeen years later, the group has built an empire spanning eleven cities all over the world.

Moreover, Experimental Group operates not just bars but restaurants, clubs, and hotels. That said, while the group has grown, they haven’t forgotten their roots. L’Experience 1 appeared on the menu at their first-ever venue, and it remains their signature cocktail.

To make this modern drink, chill a Martini glass. Add three-quarters of a part each of fresh-squeezed lemon juice and elderflower liqueur, plus one-and-three-quarter parts of premium or super-premium vodka to a cocktail shaker. Before adding ice, add a basil leaf and one hand-crushed blade of lemongrass to the shaker as well. Shake, strain into the prepared glass, and garnish with a lemongrass leaf.

Santé!

AI image generator: Microsoft Designer

The METAXA Sour cocktail made with METAXA 12 Stars, in landscape orientation

July 3, 2024by David Klemt David Klemt No Comments

3 Spins on Classics for July 4th

3 Refreshing Spins on Classics for July 4th

by David Klemt

Our friends over at Rémy Cointreau want to help you celebrate the 4th of July with your guests, so they sent over these three enticing cocktail recipes.

Back in January of this year they sent us cocktails dedicated to the 2024 Pantone Color of the Year, Peach Fuzz. And about four months ago, Rémy Cointreau shared National Cocktail Day recipes with us. In turn, we shared them with you.

More importantly, two of these builds are reinterpretations and refreshes of well-known classics. Below, you’ll find a reinvention of a Whiskey Sour and a Mojito.

There’s also a frozen Margarita, a perfect refresher for hot summer days and nights. Although, one can argue that this is a spin on the original, figuratively and literally since it’s going into a blender.

Of these three drinks, the METAXA Sour is the one I’m most eager to try. Most people are likely familiar with Cointreau and Rémy Martin Cognac.

However, they’re probably less acquainted with METAXA. Guests who appreciate a fine Cognac or complex whiskey or rum will likely enjoy METAXA 12 Stars. This brandy is the marriage of sweet Muscat wine from the Greek island Samos, fine wine distillates aged for up to 12 years, and Mediterranean botanicals.

Before being bottled, METAXA 12 Stars is aged in heavily toasted oak barrels for at least 12 months. Along with spice, expect dried citrus fruit, toffee, coffee, and chocolate on the nose and palate.

Personally, I recommend experimenting with METAXA 12 Stars (and its peer 7 Stars) in your brandy, bourbon, rye, and rum cocktails.

Cheers!

METAXA Sour

1.7 oz. METAXA 12 Stars
0.7 oz. Fresh lemon juice
0.3 oz. Sugar syrup
0.7 oz. Egg white, or 1 Tbsp. Meringue
Orange zest to garnish

The METAXA Sour is a spicy, citrusy, and bright take on the traditional sour. First, prepare a rocks by adding a large sphere or cube of ice. Next, simply add all of the ingredients (minus the garnish, of course) to a shaker filled with ice. Shake well, then strain, and dry shake to emulsify. Note: Some bartenders prefer dry shaking first, then adding ice, and then shaking again. Finally, pour into the prepared rocks glass, garnish, and serve.

Frozen Berry Margarita

1 oz. Cointreau
2 oz. Blanco tequila
0.75 oz. Fresh lime juice
0.5 cup Frozen berries
0.25 oz. Simple syrup
5 Ice cubes
Speared lime wheel and berries to garnish

Break out the blender. Oh, and try to sell more than one at a time to be more efficient.

This recipe is easy: add all of the ingredients except the garnish to a blender. I bet you know what’s next—blend everything together. Pour into a Margarita glass, garnish, and serve.

The Rémy Mojito

1.5 oz. Rémy Martin 1738 Accord Royal
1 oz. Fresh lime juice
0.5 oz. Simple syrup
1 0z. Sparkling water
Handful of mint leaves to muddle
Mint sprig to garnish

This recipe is a bit of a departure from the traditional Mojito your guests know and love. Therefore, it’s a new way to re-engage with a classic and have a new experience.

Start by adding pebble ice, Rémy Martin 1738 Accord Royal, lime juice, simple syrup, and a handful of mint leaves to a shaker. Per the recipe, using pebble ice should prevent the mint leaves from being broken and torn apart. Shake well, pour into a Collins glass, and top with the sparkling water. Garnish with mint sprig, and serve.

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

Images courtesy of LaFORCE on behalf of Rémy Cointreau

Via Carota Craft Cocktail sparkling ready-to-pour cocktail lineup

May 21, 2024by David Klemt David Klemt No Comments

The Sbagliato Enters the RTD Space

The Negroni Sbagliato Enters the RTD Space

by David Klemt

Ideal for high-volume bars that serve guests with discerning tastes in ready-to-drink cocktails, Via Carota Craft Cocktails is launching a new line.

You may be familiar with Via Carota’s elegant bottle design and classic ready-to-pour drinks. However, if you’re new to this brand, they have a spectacular line of classic, premium RTDs (or RTPs, if you prefer):

Old Fashioned
Signature Manhattan
Signature Martini
Espresso Martini
Classic Negroni
White Negroni

Further, if the name seems familiar to you, there’s good reason. This line of cocktails is inspired by the West Village restaurant of the same name.

Featuring a new but no-less-elegant bottle design, Via Carota is introducing a sparkling range to their portfolio. Within this range are a Spritz, French 75, and Paloma. However, it’s the other two expressions in the line that have caught my eye.

You may recall that toward the end of 2022, a variant of a classic cocktail grabbed headlines at a furious pace. It seemed as though the Negroni Sbagliato was inescapable.

Well, that drink may not be spilling ink quite as much, but guests are still ordering it. So, Via Carota is serving up not just one but two Sbagliato variants. Alongside the aforementioned Spritz, French 75, and Paloma are the Negroni Sbagliato and White Negroni Sbagliato.

To learn more, review the official press release below. Salute!

Via Carota Craft Cocktails Announces New Sparkling Range

Ready-to-serve classics with fizz include Negroni Sbagliato, White Negroni Sbagliato, Spritz, Paloma and French 75

(May 14, 2024 – New York, NY) – Via Carota Craft Cocktails, the craft cocktail brand inspired by the eponymous West Village establishment, announces today a new range of single-serve, ready-to-pour sparkling cocktails.

Designed to be perfectly balanced and made for wherever life finds you, the new Sparkling Range features five refreshing, classic cocktails with lively fizz. The bubbly, bar-quality offerings are housed in stunning bespoke bottles and crafted to be enjoyed straight or served over ice – ideal for warm weather occasions, always with friends. The range includes:

Negroni Sbagliato: A bubbly riff on the classic Negroni, combining citrus and orange peel with herbaceous wine notes, for a long and fresh, effervescent finish.
White Negroni Sbagliato: A charming twist on the modern classic, this refreshing cocktail substitutes a white aperitivo in place of the traditional red, harmoniously marrying bitter and sweet for a complex cocktail.
Spritz: Vibrant in color, this bright, bittersweet, and zesty cocktail is approachable and full-flavored with complex herbal notes.
Paloma: Citrus notes and bespoke Blanco tequila combine sweet, sour and a touch of bitter for a bold cocktail with a crisp and bright finish.
French 75: A bright and complex classic with delectable notes of citrus and elderflower for a crisp and vibrant finish.

“We couldn’t be happier to share these sparkling expressions with consumers, just in time for summer,” said Chief Executive Officer, Bart Silvestro. “Via Carota Craft Cocktails was designed to elevate the at-home cocktail experience, and after the tremendous growth seen with the core range over the last year, this carefully crafted lineup pays homage to classic sparkling cocktails, with the bar-quality liquid that has become synonymous with our unique chef-to-shelf brand.”

The Via Carota Craft Cocktails Sparkling Range can be purchased as a 10-pack on DrinkViaCarota.com for $69, or as a 4-pack at select retailers for $24.99. Each 200ml bottle contains one sparkling cocktail at 11% ABV. The new Via Carota Craft Cocktails Sparkling Range joins the existing line of still, ready-to-serve cocktails launched in 2023, which includes Classic Negroni, White Negroni, Old Fashioned, Signature Manhattan, Espresso Martini and Signature Martini. For affiliate, visit ShareASale for 20% when joining in-network and/or via Skimlinks.

ABOUT VIA CAROTA CRAFT COCKTAILS

Elevated, classic recipes meet bar cart-worthy packaging to offer a cocktail experience like no other. Via Carota Craft Cocktails (VCCC) was created to bottle the warmth and relaxed elegance of the beloved West Village restaurant, allowing you to enjoy a perfectly balanced craft cocktail, wherever life finds you. VCCC’s core range of craft cocktails currently includes the following: Classic Negroni, White Negroni, Old Fashioned, Signature Manhattan, Espresso Martini and Signature Martini. The Sparkling line includes the following: Negroni Sbagliato, White Negroni Sbagliato, Spritz, Paloma and French 75, with additional cocktails and formats to come.

Image: Via Carota Craft Cocktails

May 16, 2024by David Klemt David Klemt No Comments

A New Empress Lays Claim to the Gin Throne

A New Empress Lays Claim to the Gin Throne

by David Klemt

The award-winning Empress 1908 Indigo Gin and Elderflower Rose Gin are welcoming a new addition to the Empress 1908 Gin portfolio, just in time for summer.

Empress 1908 Cucumber Lemon Gin is here to take a shot at the gin crown.

Inspired by afternoon tea, Cucumber Lemon pulls the flavor threads tighter, tying the portfolio together. Indigo, the first expression in the Empress 1908 lineup, is a balance between citrus and warm, earthy, herbal tones. This gin also made a splash due to its use of butterfly pea flower, not only imbuing the liquid with an enticing hue but shifting colors when interacting with different mixers.

Released last year, Elderflower Rose plays citrus against rich floral notes. On the palate, this expression also delivers subtle sweetness and spice.

That brings us to Cucumber Lemon. Whereas Indigo can be characterized as herbal and Elderflower Rose is floral, the newest expression is bright and energetic. Citrus is the star here, but cucumber, jasmine, and understated spice ensure the drinking experience is a balanced one.

Below, six cocktail recipes that showcase Empress 1908 Cucumber Lemon’s unique flavor profile. Scroll even further to learn more from the press release announcing this new expression’s release.

Cheers!

Cucumber & Tonic

2 oz. Empress 1908 Cucumber Lemon Gin
3 oz. Premium tonic water
Thyme sprigs to garnish
Lemon wheels to garnish
Cucumber slices to garnish

Fill a copa glass with ice, add Empress 1908 Cucumber Lemon Gin and premium tonic water. Garnish with cucumber and lemon slices and thyme sprigs.

Jasmine Sour

2 oz. Empress 1908 Cucumber Lemon Gin
¾ oz. Fresh lemon juice
¾ oz. Jasmine syrup
Egg white
Dried jasmine blossoms to garnish

Add all ingredients to a shaker tin and dry shake (without ice). Add ice to tin and shake again to chill. Double strain into cocktail glass and garnish with dried jasmine blossoms.

Gherkin Martini

2 oz. Empress 1908 Cucumber Lemon Gin
0.5 oz. Dry vermouth
0.5 oz. Gherkin brine
Lemon twist to garnish
Gherkin to garnish

Stir all ingredients with ice and strain into a chilled cocktail glass. Express lemon oils over the cocktail and garnish with a twist and gherkin.

Lemon Spritz

1 oz. Empress 1908 Cucumber Lemon Gin
1 oz. Limoncello
0.5 oz. Lemon juice
Dry sparkling wine to top
Soda water to top
Lemon slice to garnish

In a copa glass filled with ice, add gin, limoncello, and lemon juice, and top with sparkling wine and a splash of soda water. Give a quick stir to combine and garnish with lemon slice.

Little Saigon

1.5 oz. Empress 1908 Cucumber Lemon Gin
¾ oz. Lemongrass ginger syrup
¾ oz. Fresh lime juice
2-3 Mint and basil leaves, each
3-4 Bird’s eye chili slices (optional)
Lime yuzu soda to top
Cilantro sprig to garnish
Bird’s eye chili to garnish

Gently muddle basil and mint with syrup and lime juice in shaker tin. Add gin and chili slices, and shake over ice. Strain into Collins glass filled with ice, top with soda, and garnish.

Cantaloupe Smash

2 oz. Empress 1908 Cucumber Lemon Gin
¾ oz. Fresh lemon juice
¾ oz. Simple syrup
4 Mint leaves
3 Cantaloupe cubes
Mint sprig to garnish
Cantaloupe balls to garnish

In a shaker tin, muddle cantaloupe cubes with the liquid ingredients. Add mint leaves and lightly press to express oils. Shake over ice and strain over crushed ice. Garnish with mint sprig and cantaloupe balls.

EMPRESS 1908 GIN RELEASES CUCUMBER LEMON GIN

MAY7, 2024 (VICTORIA, B.C.)–Empress 1908 Gin, the fastest growing and #1 ranked ultra-premium gin in the U.S., today announces the U.S. launch of Empress 1908 Cucumber Lemon Gin. This premium, handcrafted gin is produced in small batches and distilled in copper-pot stills by Victoria Distillers, one of Canada’s oldest artisan distilleries.

The refreshing new expression is crafted with eight unique botanicals including juniper berries, lemon, jasmine, star anise, cucumber and fresh lemon zest. Inspired by traditional afternoon tea, Empress 1908 Cucumber Lemon Gin boasts lively citrus notes and bursts with extraordinary flavor.

The fusion of vibrant lemon zest and crisp garden cucumber beautifully complement the juniper, a subtle hint of cardamom spice and the delicate aroma of jasmine. Empress Cucumber Lemon Gin elevates the palate with its refined flavors, offering a delicate and refreshing finish.

“We always strive to create balanced, high-quality blends that inspire creativity and offer inviting flavors. Following the overwhelmingly positive reception of our Elderflower Rose Gin last year, we leveraged our Master Distillers’ extensive botanical expertise to introduce our next innovative flavor: Cucumber Lemon,” said Eric Dopkins, CEO and Chairman of Milestone Brands. “We are excited to see Empress Cucumber Lemon Gin support Empress Gin’s mission of creating the most distinctive cocktails.”

This new, ultra-premium expression joins the Empress portfolio ininviting consumers to join the Empress GINeration: The most distinctive gins, making the most distinctive cocktails. Other expressions include Empress 1908 Indigo Gin—the fastest growing and top ultra-premium gin in the U.S.*—and Empress 1908 Elderflower Rose Gin, which climbed to #4 in the ultra-premium gin category within just six months of its release. With the addition of Empress 1908 Cucumber Lemon Gin, the Empress portfolio expects to top 250,000 9L cases in North America this year.

Empress 1908 Cucumber Lemon Gin is best enjoyed in the signature Cucumber & Tonic cocktail, served with premium tonic water and garnished with a fresh cucumber slice and a lemon wheel to enhance the botanicals in the gin.

Empress 1908 Cucumber Lemon Gin is 42.5% ABV and is available nationwide in select retailers for a suggested retail price of $39.99 for a 750ml bottle. For more information on Empress 1908 Gin and its portfolio of products, visit www.empressgin.com and follow on social media @Empress1908Gin.

About Empress 1908 Gin

Handcrafted in small-batch copper-pot stills, the portfolio of award-winning Empress 1908 Gins are made by Victoria Distillers, one of Canada’s oldest small-batch spirits companies located in Victoria, British Columbia. Founded in 2017, the distillery has been recognized for its excellence by New York World Wine & Spirits Competition 2017, World Gin Awards 2018, Canadian Artisan Spirits Awards 2019 and Beverage Dynamics’ Spirits Growth Brand Awards in both 2021 and 2022. The Empress 1908 Gin spirits portfolio is crafted by Master Distiller Phil Lecours and comprises Empress 1908 Indigo Gin, Empress 1908 Elderflower Rose Gin and Empress 1908 Cucumber Lemon Gin. Empress 1908 Gin is the perfect combination of exquisite taste, delicate aroma, soft texture, and remarkable presentation that provides the perfect base for a new aesthetic of cocktail creation and enjoyment. Please visit www.empressgin.com for more information.

Empress 1908 Gin is a part of the family of Milestone Brands LLC, a premium spirits company based in Austin, Texas, that was founded in 2016 by two local entrepreneurs and veterans of the beverage and spirits industry, Eric Dopkins, former CEO of Deep Eddy Vodka and Chad Auler, creator of Savvy Vodka and co-founder of Deep Eddy Vodka. As a national spirits supplier, acquirer, innovator and marketer of alcohol beverage brands, Milestone’s portfolio also includes Dulce Vida Spirits, Campo Bravo Tequila, Naranja Orange Liqueur, and American Born Whiskey.

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

Main image: Kyla Zanardi. Recipe images: Empress 1908 Gin

May 15, 2024by David Klemt David Klemt No Comments

TOTC Announces 2024 Agenda

Tales of the Cocktail Announces 2024 Agenda

by David Klemt

Tales of the Cocktail has revealed the 2024 agenda, and it’s absolutely loaded with incredible networking, health and wellness, and educational opportunities.

There’s an array of activations and special events lined up for this year. For example, the New Orleans Spirits Competition returns to Tales of the Cocktail for its third edition. To learn more about this event—including why people who want to participate need to line up early—listen to episode 115 of the Bar Hacks podcast. (Apple Podcasts link | Spotify link)

Of course, one of the biggest events is the 2024 Spirited Awards ceremony, taking place Thursday, July 25.

Truly, Tales is coming out swinging for 2024. For more information, please review the official press release below.

Cheers!

NOW LIVE: TALES OF THE COCKTAIL® 2024 CONFERENCE AGENDA AND TICKETS

TOTC returns to New Orleans from July 21-26 with an inspiring lineup of educational seminars, tasting and networking opportunities, wellness initiatives, awards programming, and much more

NEW ORLEANS, LA (May 13, 2024) — Tales of the Cocktail Foundation (TOTCF) is pleased to announce that today, on World Cocktail Day, the Tales of the Cocktail® (TOTC) 2024 conference agenda and tickets are now live via the Foundation’s website. Toasting its 22-year legacy of honoring the craft, culture, and business of the global cocktail community, TOTC returns to New Orleans from July 21-26, offering an immersive experience created to “Inspire” both industry professionals and cocktail connoisseurs alike.

Beginning today, a variety of daily and weekly passes, discounted bartender passes, individual event tickets, and the all-new $10 Wellness Week Pass are available for purchase on a first-come, first-served basis. Complete details about TOTC 2024 ticket options can be accessed on Tales’ ticketing platform.

“It’s an honor to unveil the 2024 Tales of the Cocktail agenda, and with it, invite the cocktail community to join us in New Orleans for the 22nd annual conference,” said TOTCF CEO Eileen Wayner. “Our dedicated team, along with the invaluable TOTCF Committees, Board of Directors, and partners have meticulously cultivated a conference agenda that’s brimming with educational programming, wellness and networking opportunities, tastings, awards celebrations, brand showcases, and more. The 2024 agenda guarantees an unparalleled week of discovery, connection, and above all, Inspiration, as we explore this year’s annual theme.”

TOTC has long been a love letter to New Orleans’ cocktail culture and a celebration of the rich tapestry of global cocktail traditions—both new and timeless. The 2024 conference lineup is no exception, featuring another stellar slate of curated educational seminars; Beyond the Bar activations; Brand-Hosted Events; Day of Service; Meet the Distillers; New Orleans Cocktail Tours; the annual Spirited Awards®; Tales Catalyst; and more.

Educational Seminars, Panels, Q&A Sessions, and More

Tales of the Cocktail will feature more than 65 educational sessions, including seminars, workshops, and tastings across Tales’ three educational streams—Business, Culture, and Beyond the Bar—which will be presented by 175 industry leaders. Chosen from more than 380 impressive proposals, the 2024 seminar lineup was hand-selected via a rigorous process by the Tales of the Cocktail Education Advisory Committee. This year, the TOTC seminar schedule is proudly led by over 48% women presenters, 30% BIPOC presenters, and over 33% international presenters from countries including the Netherlands, Portugal, Singapore, the UK, and more.

Highlights from this year’s seminar schedule include:

Business

Contemporary Employee Relations: Centering Dignity by Laura Louise Green with John B. Reyna, Andi Ryan, and Irene Shiang Li
More of the Same: Expanding Your Bar Concept by Meaghan Dorman with Indra Kantono, Gates Otsuji, and Laura Torres
Pouring Foundations: Financial Planning for Bar Upgrades and New Constructions by Matt Edgar with Hannah Cash and Johann Moonesinghe
Up Your Probability of Profit: Consumer Insights to Operate Smarter not Harder by Adrian Biggs with Rodrigo Leme, Nikki Hueckel, Andrew Hummel, and Simone Ventura

Culture

Akvavit 101 by Bex Almqvist
H2Know: Water in Cocktails 101 by Kate Gerwin and Martin Riese
Harmonies in Mixology: Exploring the Relationship between Music and Cocktails by Xavier Herit with Michael Aredes
In the Weeds: Wild Flavors Behind the Bar by Olivia Cerio with Danny Childs, Ektoras Binikos, and Tama Matsuoka Wong
What’s Cooler than Cool? Cocktails and Temperature by Jessamine McLellan with Dave Arnold, and Michael Capoferri

Beyond the Bar

Branding Up for Yourself: Strengthening Community and Equity in Brand Relations by Michael Holiday with Sullivan Doh, Phëlix Étienne, and Kapri Robinson
Flavors of Immigration by Alan Ruesga-Pelayo, Julio Cabrera, Faye Chen, Ignacio “Nacho” Jimenez, Roberto Núñez Moreno, and Eric Vanbeek
I’ll Have What She’s Having: The Five Cocktails Defined by Women’s Right to Booze by Nicola Nice and Greg Benson
Mixing Motherhood: Navigating the Cocktail of Challenges in the Drinks Industry by Vivian Pei with Paula García, Carina Soto Velasquez, and Tess Posthumus

TOTC is pleased to present the inaugural “Futures Lab” series on Tuesday, July 23, which will immerse participants in short-format, thoughtful discussions on the future of the drinks industry, and all-new, curated Networking Sessions which will take place throughout the week of TOTC.

Futures Lab

The Future of A.I. and Hospitality – Gary Gruver, Director of Global Beverage Operations, Marriott International
The Future of Drinking the Planet Better – Stephanie Jordan, Avallen Spirits & Drinking Out Loud, Founder
The Future of Food & Beverage – Kat Kinsman, Food and Wine, Executive Features Editor and Host of Tinfoil Swans Podcast
The Future of the Industry – Matt Molino, Chief Strategy Officer Partner, NVE Experience Agency
The Future of Ingredients – Monica Berg, Tayer + Elementary, Muyu Liqueurs, Director, Owner
The Future of THC Beverages – Rachel Burkons, Smoke Sip Savor, Feast & Flower, Founder

Networking Sessions

First-time Tales Attendees
Journalists and Bartenders, Presented by Stray Dog Wild Gin
Meet in the Middle – Lessons in Distribution for Producers and Buyers, Presented by Independent Distributor Network
Parenting in the Industry

Marquee Programming: Brand-Hosted Events, Meet the Distillers, New Orleans Cocktail Tours, New Orleans Spirits Competition, Pig & Punch, Speed Rack Championship, Spirited Awards®, Tales Catalyst, Toast to Tales, and TOTCF Day of Service.

Brand Hosted Events: TOTCF’s brand partners are back in New Orleans dazzling guests with their legendary parties and activations in venues across the city and at the host hotel, The Ritz-Carlton, New Orleans. Inviting guests to be awed and inspired by the creativity and festivity of some of the world’s leading brands, TOTC 2024 will feature more than 240 brand events across an array of Tastings, Happy Hours, Guest Shifts, Day Events, headlining Night Events, etc. Spirited Dining & Drinking events will feature partner brands immersed with New Orleans’ renowned food and beverage scene, highlighting local talent and guest bartenders.
Meet The Distillers: TOTCF’s signature trade show, Meet the Distillers (MTD), offers guests an up close and personal experience with their favorite spirits brands. Attendees will taste samples, meet the makers, and get a firsthand account of more than 20 distillations from across the globe. This year, MTD will be held on Thursday, July 25 from 10am-5pm, and is available to all with a Thursday Tasting Room wristband.
New Orleans Cocktail Tours: In collaboration with Wayne Curtis, the New Orleans Cocktail Tour series offers attendees a series of eight educational walking tours that provide a wealth of knowledge and keen insight into the city’s history and cocktail scene. Enlisting special guests to help guide the tours, Wayne (Author of And a Bottle of Rum: A History of the New World in Ten Cocktails and frequent spirits contributor for The Atlantic, Imbibe Magazine, PUNCH, The Daily Beast, and Garden & Gun) and co. will lead a series of tours, including:
- Absinthe Tour
- Bourbon St. & How it Got that Way
- Hunting Down the Sazerac
- The Big Gay Bar Tour
New Orleans Spirits Competition (NOSC): The New Orleans Spirits Competition, an international spirits competition bringing wider recognition to fine spirits from top-flight producers across the globe, is presented in partnership with TOTCF, with nearly three dozen prominent members of the spirits community serving as judges to determine a suite of awards categories, including Double Gold, Gold, Silver and Bronze Medals, Best of Category, Whiskey of the Year, Brandy of the Year, Gin of the Year, Baijiu of the Year, Vodka of the Year, Agave Spirit of the Year, Specialty Spirit of the Year, Liqueur of the Year, Best New Product, Best Craft Spirit, Packaging Excellence, and Distillery of the Year.
Pig & Punch: The 13th annual Pig & Punch presented by The Bon Vivants is thrilled to be heading back to New Orleans for a one-of-a-kind party for charity to close out Tales of the Cocktail! New Orleans holds a special place in the heart of Pig & Punch, infusing the event with its distinct brand of fun and energy. This year, TOTC is excited to bring the party to a fresh venue, The Broadside, promising an unparalleled experience. True to the spirit of Tales of the Cocktail, The Bon Vivants reaffirm their dedication to giving back. Proceeds will support New Orleans KIPP Charter Schools, The Bon Vivants Scholarship aiding first-generation college students in San Francisco, Hogs for the Cause, and the Tales of the Cocktail Foundation. This party is all about community and camaraderie!
Speed Rack Season 12 National Finals: In partnership with Ivy Mix and Lynnette Marrero, TOTC will host the high-speed, high-octane Speed Rack Season 12 National Finals on Sunday, July 21 from 3pm-7pm at Republic NOLA. This vibrant competition raises funds and awareness for breast cancer, all while promoting equity in the spirits industry. The finals will be a can’t-miss event as the 20 women+ semi-finalists from across the country come together to compete in a timed, tournament-style cocktail-making event. 100% of proceeds from the event are donated to national breast cancer philanthropies.
Spirited Awards®: Established in 2007 to honor excellence in the drinks industry, the Spirited Awards® has grown into one of the most internationally prestigious recognitions, celebrating individuals, products, establishments, media, and industry luminaries from around the world who continue to inspire the global cocktail community. Guests are invited to get dressed to the nines and celebrate the 18th annual Spirited Awards® winners at the Fillmore Theater in New Orleans on Thursday, July 25.
- *The Top 4 Spirited Awards Nominees will be announced and Spirited Awards Ceremony tickets will go on sale on June 17.
Tales Catalyst: Tales Catalyst (formerly Catalyst Luncheon) will be held on Tuesday, July 23 to celebrate this year’s Tales Catalysts Honorees–a title that recognizes those who are working for the accessibility and equity of the drinks industry. This year, TOTCF transitioned the Tales Catalyst program to a presentation-format, TED-Talk-style event to give the Catalyst Honorees a unique platform to speak to an engaged audience. This ticketed event invites guests to join in celebrating the two 2024 Tales Catalyst Honorees and enjoy refreshments along with awe-inspiring speeches.
Toast to Tales: Join the TOTCF Board of Directors and leadership team to kickstart Tales of the Cocktail® 2024 with a toast, live brass band, and remarks from TOTCF leaders! Taking place at 10 am on Monday, July 22 in the beautiful Ritz-Carlton, New Orleans courtyard, all attendees are invited to toast to another spirited year of Tales.
TOTCF Day of Service: TOTCF and Edrington welcome participants to the annual Day of Service on Sunday, July 21 in partnership with Green Light New Orleans and The Water Collaborative. Participants will have the opportunity to learn about Tales of the Cocktail Foundation’s sustainability initiatives, the history of water and justice in New Orleans, and paint rain barrels that will be distributed to bars throughout the city. The TOTCF Day of Service will take place from 9am-1pm, and those who are interested in participating may sign up here. This is a free, community event that’s open to all TOTC attendees.

Beyond the Bar®

Tales of the Cocktail Foundation is proud to share the continued expansion of its health and wellness sector, Beyond the Bar® (BTB). Beyond the Bar® is the physical and creative space for Tales of the Cocktail Foundation’s global community to explore themes beyond traditional spirits education. Created in 2018, BTB provides a platform to address challenges and opportunities within the global drinks industry including mental and physical health, intersectionality, substance use, sexual harassment, diversity, equity, and sustainability.

Beginning this year, select BTB programming is included in the $10 Wellness Week Pass, which includes access to 20 onsite workshops, networking sessions, and fitness classes, in addition to the daily Beyond the Bar® Lounge presented by Lyre’s. Proceeds from the Wellness Week Pass will help fund year-round Beyond the Bar® programming, including grants, scholarships, policy initiatives, and education. The Wellness Week Pass is included in all ticket types or may be purchased individually.

Highlights include:

Beyond the Bar® Wellness Workshops
- Career Readiness Workshop by Alex Jump
- Promoting Wellness in the Workplace: Addressing Addiction and Supporting Employee Success Workshop by Mickey Bakst
- Road to 2030 Sustainable Bar Workshop by Sean Finter and Ali Fitzpatrick
Beyond the Bar® Fitness Activations
- Bartender Bodyshop with The Healthtender by Amie Ward
- Longevity Behind the Stick: Breath and Mobility Workshop by Allie Phifer and Hai Nguyen

The Beyond the Bar space will host additional programming throughout the conference for attendees to enjoy, including:

Beyond the Bar Lounge: The Beyond the Bar Lounge presented by Lyre’s will be located in Baronne and available for attendees to sample N/A beverages, enjoy respite with the cozy lounge furniture, access phone chargers, and rest in between sessions.
Ben’s Friends: Ben’s Friends is a community of chefs, bartenders, line cooks, servers, sommeliers, hosts and hostesses, GMs, and owners who have found or are seeking sobriety. Their mission is to offer community, hope, and a path forward for those struggling with substance abuse and addiction. At its core, Ben’s Friends are hospitality workers who have found connection and the tools to seek and maintain sobriety while managing careers and lives in a sane and purposeful way. Ben’s Friends will host private meetings in the Beyond the Bar Space on Monday and Tuesday from 4:30 pm-6:00 pm.

A special thanks…

Tales Partners

TOTCF would like to recognize the generous partners who help bring a premier experience to New Orleans and beyond. TOTCF is pleased to present the Tales of the Cocktail Foundation 2024 Medallion and Diamond Tier Partners: Bacardi USA, Brown-Forman, Campari, Diageo, Pernod Ricard, Rémy-Cointreau, William Grant & Sons, and the TOTC2024 Official Water Partner: Perrier.

Tales Media Partners

TOTCF is proud to partner with esteemed media outlets to share the stories of our beloved cocktail community. This year, Tales is pleased to partner with Food & Wine, Forbes, Imbibe, Pre Shift, Provi, The Advocate, The Spill, and Wine Enthusiast.

ABOUT TALES OF THE COCKTAIL FOUNDATION:

Tales of the Cocktail Foundation is a non-profit organization that educates, advances, and supports the global hospitality industry and creates lasting impact in our host communities. Tales of the Cocktail Foundation is the global leader in spirits education and a platform to tackle issues facing the industry. The pillars of the Foundation are to Educate, Advance, and Support the hospitality industry through programs that benefit individuals and organizations in the community and to make a lasting impact in communities that host our events. This year, TOTCF hosts its 22nd Tales of the Cocktail® (TOTC) conference in New Orleans from July 21-26, 2024, and celebrates the theme Inspire.

Image: Cory Fontenot

A bottle of Revivalist Garden Gin next to a cocktail, surrounded by flowers and lemon wedges

April 29, 2024by David Klemt David Klemt No Comments

Reinvigorate Your Menu with Revivalist Gin

Reinvigorate Your Menu with Revivalist Garden Gin

by David Klemt

Earth Day may be over but we’re still celebrating Earth Month, so I want to put the intriguing Revivalist Garden Gin on your radar.

Created by Brendan Bartley, bar director and general manager at the acclaimed Baththub Gin in New York City, this gin brand is focused heavily on responsible and sustainable production methods.

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A post shared by Bathtub Gin NYC | 1920s Speakeasy (@bathtubginnyc)

Notably, Revivalist Garden Gin uses water recycling during the distillation process. According to the brand, this innovation saves around 30,000 gallons monthly.

Further sustainable practices include giving spent grains to farmers to feed their cattle and hogs, reducing waste.

However, the sourcing of the botanicals used to craft this super-premium gin deserve praise.

If the term “ethnobotany” is new to you, you’re not alone. Bartley and the Revivalist team are committed to using only ethically sourced national and international ingredients. Moreover, the ingredients are selected to craft an authentic flavor profile free of additives, artificial flavors, preservatives, or doses of sugar.

Compellingly, the brand goes deeper. Ethnobotany’s practitioners seek cultural understanding when considering the relationship between humans and plants. So, rather than simply creating a flavor profile and then sourcing the ingredients in the most affordable and convenient way, the Revivalist team approaches the selection of each botanical with purpose.

On the palate, citrus comes from lemon verbena leaf, while an earthy counterpoint is introduced via ashwagandha. Rose hips and plum add floral and sweet notes, respectively, further balancing this enticing gin. In what may prove to be an unexpected twist for some drinkers, hemp adds a nutty note that guarantees Revivalist will stand out from its peers.

Below, six cocktails featuring this Earth-friendly, carefully considered gin. Cheers!

Negroni

1.5 oz. Revivaist Garden Gin
0.75 oz. Aperol
0.75 oz. Dolin Sweet Vermouth
Grapefruit twist to garnish

Add Revivalist, Aperol, and sweet vermouth to a mixing glass, and stir. Pour into a rocks glass over ice, and garnish.

Garden Punch

2 oz. Revivalist Garden Gin
0.75 oz. Fresh lemon juice
0.75 oz. Simple syrup
1–2 oz. Chamomile tea
Lemon wheel to garnish
Mint sprig to garnish (optional)
Lavender sprig to garnish (optional)

Prepare a rocks glass by adding a large ice cube or sphere. Add all liquid ingredients to a shaker with ice, and shake well. Strain into the prepared rocks glass, then garnish.

Easy Beesy

2 oz. Revivalist Garden Gin
1.0 oz. Fresh lemon juice
0.75 oz. Honey ginger syrup
2 Small sprigs of rosemary to garnish (optional)
Lemon twist to garnish (optional)

Combine ice and the first three ingredients to a cocktail shaker. Shake hard for about 10 seconds, then double strain into a coupe. Garnish with rosemary sprigs or a lemon twist.

Chester County Breakfast

1.5 oz. Revivalist Garden Gin
0.5 oz. Grand Marnier
0.75 oz. Fresh lemon juice
1 bar spoon Strawberry jam
1 bar spoon Simple syrup
Strawberry slice or raspberries to garnish

Add all ingredients except for garnish to a shaker. You may need to break up the jam with a quick stir with a bar spoon. Next, add ice to the shaker, and shake well. Double strain into a coupe, then garnish.

The Full Monty

1.25 oz. Revivalist Garden Gin
0.75 oz. Triple sec
0.75 oz. Aperol
0.75 oz. Dry vermouth
Expressed orange peel to garnish

Fill a mixing glass three-quarters of the way with ice, then add all four liquid ingredients. Stir for one minute, then double strain into a Nick & Nora glass. Garnish with an expressed orange peel.