Cocktails

Flipping through an open book
by David Klemt David Klemt No Comments

5 Books to Read this Month: July 2022

5 Books to Read this Month: July 2022

by David Klemt

Flipping through an open book

This month’s engaging and informative book selections will help you develop next-level beverage techniques and drink menus throughout 2022.

To review June’s book recommendations, click here.

Let’s jump in!

The Bartender’s Manifesto

Spirits, cocktail and industry author Emma Janzen partners with Toby Maloney and the bar team at the Violet Hour. Since 2007, the Violet Hour has not only been serving incredible cocktails in Chicago, the bar has also been leading the way in cocktail training.

So, who better to learn from to nail the fundamentals, tap into your creativity, and understand every element of crafting cocktails? Pick up The Bartender’s Manifesto today. As of publication of this article, Amazon is offering $2.70 off the hardcover.

Black Mixcellence: A Comprehensive Guide to Black Mixology

Marketing strategist and award-winning author Tamika Hall collaborates with one of my favorite industry people, Colin Asare-Appiah, to bring us this awesome book.

Black Mixcellence delves into the impact of Black entrepreneurs, educators, and mixologists on the hospitality, spirits, and cocktail spaces. Along with the incredible stories, there are 70 cocktail recipes included in Black Mixcellence. Place your pre-order today!

Smoked Cocktails: From Mixology To Smoking Techniques

You and your bar team may have noticed that smoking cocktails is once again “on trend.” To be fair, I don’t think this cocktail build and presentation technique ever became unpopular.

In Smoked Cocktails you’ll learn not only how smoke plays with and enhances other flavors and aromas, author Benji O’Day also covers cocktail history, bartending techniques, and much more. Grab the paperback from Amazon today.

Cocktail Chemistry

Leveraging nostalgia and pop culture can be a lucrative way of boosting traffic, generating revenue, and increasing social media engagement. Written and curated by Nick Fisher, Cocktail Chemistry features cocktail recipes from iconic and beloved movies and television shows.

In addition, this informative cocktail book includes how-tos spanning a range of important bar techniques, from making clear ice to creating your own infusions. Pick up this hardcover now.

The Concise Guide to Wine and Blind Tasting: Volume 1

Do you have a robust wine program? Are you interested in demystifying wine and enhancing your front-of-house team’s knowledge of wine? Do you just not want your bar team or servers to answer guests’ wine questions with a frustrating “I don’t know”?

This guide, according to The Times Literary Supplement, delivers a “comprehensive education in wine.” Included in The Concise Guide to Wine and Blind Tasting: Volume 1 are the philosophy and history of wine, the distinctive characteristics of several wine regions, the science and art behind blind wine tasting, and more.

Image: Mikołaj on Unsplash

Two drinks in mason jars
by David Klemt David Klemt No Comments

This Year’s Big Trend: Moderation

This Year’s Big Trend: Moderation

by David Klemt

Two drinks in mason jars

Beverage-top media platform Ripples is reporting 2022’s big drink trend, focusing heavily on Gen Z imbibing habits.

The unique company produces devices that make it possible to print images atop drinks. With beverages of all types as their focus, the company is a great position to study drink trends.

Interestingly, Ripples focuses primarily on Gen Z drinking habits. However, the company’s data identifies an intriguing trend that transcends a single generation.

Let’s jump in.

Zero-proof Beverage Growth

At KRG Hospitality, we appreciate numbers; we’re a data-driven agency. Well, amongst all the stats Ripples latest findings reveal, two are massive.

First, in comparison to 2019, zero-alcohol products are up 166 percent. Second, the non-alcohol category is growing four times faster than its low-ABV counterpart.

Another impressive number? Non-alcohol spirits have grown by over 113 percent since 2020.

Per Ripples, Gen Z is driving the growth in the no-alcohol space. According to the beverage-tech company, this is likely due to social media presence.

I’m sure you read articles at least from time to time about Gen Z social media habits. Those written by their older counterparts make it seem like Gen Z doesn’t understand the risks of recording their every action.

Well, it’s highly likely that much of Gen Z would rather not have their drunken shenanigans on display on every social platform.

Values Drive Purchase Decisions

Beyond risk aversion, Ripples identifies values as key to Gen Z purchase and consumption decisions.

Generally speaking, members of Gen Z value transparency and authenticity. Brands that share those values are more likely to succeed with Gen Z.

And, again, speaking broadly, smaller, independent brands are often perceived as more transparent, authentic, and responsible. Large, mainstream brands are often seen as anything but green and responsible, never mind transparent or authentic.

Ripples posits that small indies aren’t encountering daunting barriers to entry. So, small-batch, craft non-alcohol brands are apt to find Gen Z support.

Craft sodas, RTDs offering health benefits, and zero-proof cocktails in cans or bottles are flooding the market. And they’re finding success. In fact, according to Ripples, RTD sales are up 400 percent on Drizly since 2019.

The Big Trend

If you’re a listener of our Bar Hacks podcast you’ve likely heard our episodes with David Allison. If you haven’t heard them, they’re episode 46 and episode 67.

As the founder of the Valuegraphics Project, Allison isn’t a fan of focusing on demographic stereotypes. Instead, he recommends a focus on values in conjunction with demographic and psychographic data.

In part, the Valuegraphics Project approach encourages business owners and operators to identify and target their customers’ values. This is, according to Allison, far more powerful than focusing on age and sex. As important is the fact that demographics tend to divide us, and stereotypes are dangerous.

So, he and the Valuegraphics Project team probably wouldn’t like all the focus on a single generation in this article and Ripples’ findings. Well, there’s some good news and it pertains to what’s likely this year’s biggest drinking trend.

Across all generations, one drinking trend is common: Moderation. An interest in no- and low-alcohol beverages is shared among all generations.

In fact, according to Ripples, 78 percent of consumers purchasing zero-proof drinks aren’t doing so exclusively. These consumers are still buying they’re favorite full-alcohol beverages.

Takeaway

Leveraging the moderation trend is fairly simple. The growth of all zero-proof categories means operators can succeed with alcohol-free spirits, beer, and wine.

RTD cocktails—full-, low- and zero-proof—are selling very well and work in restaurants and bars.

In short, ensure you have low-ABV and zero-alcohol versions of your full-ABV drinks on your menu. Include these in a dedicated non-alcohol section.

Operators don’t need to be afraid of guests drinking more moderately. The stereotype that guests who choose zero- or low-proof drinks are bad for the bottom line simply isn’t true.

Image: Chris Curry on Unsplash

The number four inside a circle
by David Klemt David Klemt No Comments

Tales Announces Top Four Awards Finalists

Tales Announces Top Four Spirited Awards Finalists

by David Klemt

The number four inside a circle

It’s official: The Tales of the Cocktail Foundation announces the top four finalists in each of the 2022 Spirited Awards categories.

I don’t envy the judges who have to narrow down the top ten nominees to the top four finalists. Equally as daunting: deciding on the winner of each award in each category.

We’ll know who’s taking home each Spirited Award in just over a month. The ceremony will take place on Thursday, July 28 at the Ritz-Carlton, New Orleans. For those attending the 20th anniversary Tales of the Cocktail, the Ritz-Carlton is this year’s headquarters hotel.

Purchase Spirited Awards tickets here, and check out the digital playbill here.

See you at Tales, y’all! Cheers.

US Categories

US Bartender of the Year presented by Del Maguey

  • Josh Davis (16th Street Bar, Chicago, IL)
  • Chris Hannah (Jewel of the South, New Orleans, LA)
  • Masahiro “Masa” Urushido (Katana Kitten, New York, NY)
  • Christine Wiseman (BarLab Hospitality Group, Miami, FL)

Best US Bar Mentor presented by BarSmarts

  • Meaghan Dorman
  • Sean Kenyon
  • Nectaly Mendoza
  • Jeffrey Morgenthaler

Best US Brand Ambassador presented by Libbey Glass

  • Chris Cabrera (Bacardí USA)
  • Tad Carducci (Gruppo Montenegro)
  • Vance Henderson (Hendrick’s Gin)
  • Lynn House (Heaven Hill)

Best US Bar Team presented by William Grant & Sons

  • Half Step (Austin, TX)
  • Jewel of the South (New Orleans, LA)
  • Katana Kitten (New York, NY)
  • The Roosevelt Room (Austin, TX)

Best US Cocktail Bar presented by Absolut Vodka

  • Bar Goto (New York, NY)
  • Katana Kitten (New York, NY)
  • The Roosevelt Room (Austin, TX)
  • Thunderbolt (Los Angeles, CA)

Best US Hotel Bar presented by Grey Goose

  • Dear Irving on Hudson at the Aliz Hotel (New York, NY)
  • Hey Love at The Jupiter (Portland, OR)
  • Little Rituals at the Residence Inn/Courtyard by Marriott (Phoenix, AZ)
  • Silver Lyan at the Riggs Washington DC (Washington, DC)

Best US Restaurant Bar presented by Maison Ferrand

  • Café La Trova (Miami, FL)
  • Cleaver: Butchered Meats, Seafood & Classic Cocktails (Las Vegas, NV)
  • Jewel of the South (New Orleans, LA)
  • Kumiko (Chicago, IL)

Best New US Cocktail Bar presented by Aviation Gin

  • Double Chicken Please (New York, NY)
  • Happy Accidents (Albuquerque, NM)
  • Temple Bar (New York, NY)
  • Yacht Club (Denver, CO)

International Categories

International Bartender of the Year presented by Patrón

  • Lorenzo Antinori (ARGO / Four Seasons Hotel & Resorts, Hong Kong, China)
  • Keith Motsi (Charles H. Seoul at the Four Seasons Hotel, Seoul, South Korea)
  • Rémy Savage (🔶🟥🔵 A Bar with Shapes for a Name, London, UK)
  • Matt Whiley (RE, Sydney, Australia)

Best International Bar Mentor presented by Lyre’s Non-Alcoholic

  • Monica Berg
  • Renato “Tato” Giovannoni
  • Lauren Mote
  • Agostino Perrone

Best International Brand Ambassador presented by Lyre’s Non-Alcoholic

  • Martin Hudák (Mr. Black Spirits)
  • Daniyel Jones (House of Angostura)
  • Ricardo Nava (Bacardí Latin America)
  • Nicola Riske (The Macallan)

Best International Bar Team presented by House of Angostura

  • ALQUÍMICO (Cartagena, Colombia)
  • MAYBE SAMMY (Sydney, Australia)
  • The Clumsies (Athens, Greece)
  • Two Schmucks (Barcelona, Spain)

Best International Cocktail Bar presented by Tequila Fortaleza

  • MAYBE SAMMY (Sydney, Australia)
  • Satan’s Whiskers (London, UK)
  • Tayēr + Elementary (London, UK)
  • Two Schmucks (Barcelona, Spain)

Best International Hotel Bar presented by Perrier

  • Charles H. Seoul at the Four Seasons Hotel (Seoul, South Korea)
  • Fifty Mils at the Four Seasons Hotel (Mexico City, Mexico)
  • Lyaness at Sea Containers London (London, UK)
  • The American Bar at The Stafford London (London, UK)

Best International Restaurant Bar presented by Tales of the Cocktail Foundation

  • Danico (Paris, France)
  • Le Mary Celeste (Paris, France)
  • Pujol (Mexico City, Mexico)
  • Sexy Fish (London, UK)

Best New International Cocktail Bar presented by Stranger & Sons

  • 🔶🟥🔵 A Bar with Shapes for a Name (London, UK)
  • ARGO (Hong Kong, China)
  • Schofield’s Bar (Manchester, UK)
  • SIPS (Barcelona, Spain)

Global Categories

Best New Spirit or Cocktail Ingredient presented by Tales of the Cocktail Foundation

  • Abasolo Ancestral Corn Whisky
  • Citadelle Gin Jardin d’été
  • Lyre’s Non-Alcoholic – Italian Orange
  • Nixta Licor de Elote

World’s Best Cocktail Menu presented by Diageo Bar Academy

  • Little Red Door (Paris, France)
  • Lyaness at Sea Containers London (London, UK)
  • Swift Soho (London, UK)
  • Tayēr + Elementary (London, UK)

World’s Best Spirits Selection presented by Beam Suntory

  • In-Situ Mezcaleria (Oaxaca City, Mexico)
  • Jack Rose Dining Saloon (Washington, DC)
  • Sexy Fish (London, UK)
  • Swift Soho (London, UK)

Writing and Media Categories

Best Cocktail & Spirits Publication presented by Diageo Bar Academy

  • CLASS magazine
  • Discard the Zine
  • VinePair
  • Whisky Magazine

Best Broadcast, Podcast, or Online Video Series presented by Diageo Bar Academy

  • Radio Imbibe
  • Shōshin Art Club
  • The Cocktail Lovers Podcast
  • The Speakeasy Podcast

Best Cocktail & Spirits Writing presented by Diageo Bar Academy

  • “Get Real: The bar world looks beyond feel-good measures on sustainability and climate change” by Max Falkowitz, for Imbibe Magazine
  • “Has the Coronavirus Pandemic Destroyed American Bar Culture?” by Jeffrey Morgenthaler, for Daily Beast
  • “Meet the Eco-Packaging Innovations Transforming the Drinks Industry” by Betsy Andrews, for SevenFifty Daily
  • “The Greatest Drinking Contest in History” by David Wondrich, for Daily Beast

Best New Cocktail or Bartending Book presented by Lyre’s Non-Alcoholic

  • Death & Co: Welcome Home by Alex Day, Nick Fauchald, and David Kaplan
  • The Cocktail Seminars by Brian D. Hoefling
  • The Japanese Art of the Cocktail by Masahiro Urushido and Michael Anstendig
  • The Way of the Cocktail: Japanese Traditions, Techniques, and Recipes by Julia Momosé with Emma Janzen

Best New Book on Drinks Culture, History, or Spirits presented by Diageo Bar Academy

  • Bourbon: The Story of Kentucky Whiskey by Clay Risen
  • Drunk: How We Sipped, Danced, and Stumbled Our Way to Civilization by Edward Slingerland
  • Girly Drinks: A World History of Women and Alcohol by Mallory O’Meara
  • The Oxford Companion to Spirits and Cocktails edited by David Wondrich with Noah Rothbaum

Image: Tim Hüfner on Unsplash

Flipping through an open book
by David Klemt David Klemt No Comments

5 Books to Read this Month: June 2022

5 Books to Read this Month: June 2022

by David Klemt

 

Flipping through an open book

These engaging and informative book selections will help you develop next-level food and beverage skills, and motivate you throughout June, 2022.

To review May’s book recommendations, click here.

Let’s jump in!

Doctors and Distillers

As the historians in our industry have known for a while, cocktails were once considered medicinal. Of course, in some ways that’s still the case.

Industry author, speaker, and educator Camper English shows us how medicine and alcohol have long been connected throughout human history in Doctors and Distillers. Have you head of using wine as a dewormer? How about treating wounds with beer? Would you ever consider using spirits to heal a snakebite? Well, humans have done those things and more with booze. Pre-order this book today!

A Bartender’s Guide to the World

I’m just going to be blunt here: Lauren Mote probably knows more about spirits, liqueurs, and cocktails than you. That’s not a slam—she loves sharing her knowledge and helping people improve their craft and business.

Available for pre-order now for an October launch, A Bartender’s Guide to the World shares not only Mote’s journeys around the world but also more than 75 cocktail recipes. The book’s recipes are organized by their base ingredient. Additionally, there’s an entire chapter just addressing alcohol-free drinks.

The Portugal Cookbook

Chef Leandro Carreira shares well over 500 recipes in The Portugal Cookbook. These dishes range from traditional Portuguese cuisine to modern recipes.

Every region throughout Portugal is represented in this informative and mouth-watering book, including the Duoro Valley and Algarve coast. Portugal is known as a global destination for foodies and this book will definitely help you add some delicious, on-trend recipes to your menu.

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

The world around us has changed. The food & beverage industry has changed. The hospitality industry has changed. But will some ways of life change for the better? In Doug Radkey’s second book, Hacking the New Normal, he asks the following: “Do you think you can hit the reset button on your approach to business? Do you think you can help hit the reset button on this industry? I have made the decision to do so. The question remains, have you?”

Trust and Inspire: How Truly Great Leaders Unleash Greatness in Others

Stephen M.R. Covey, author of The Speed of Trust, addresses the leadership crisis we face today. As the author of Trust and Inspire points out, the world is changing but leadership styles remain the same. That simply won’t work moving forward. It’s crucial we change how we view leadership, and develop new leadership styles and strategies if we’re going to succeed from now on.

Image: Mikołaj on Unsplash

Stay Weird neon sign with purple background
by David Klemt David Klemt No Comments

Stand Out with Weird Holidays: June 2022

Stand Out with Weird Holidays: June 2022

by David Klemt

Stay Weird neon sign with purple background

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 June is no exception. These holidays range from mainstream 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.

June 4: National Bubbly Day

Fine, so maybe sparkling wines aren’t weird. Sometimes I just add holidays that have the potential to be fun while driving traffic and revenue to these lists.

As I’m sure you’re already guessing, National Bubbly Day is the perfect time to make your guests aware of your sparkling wines. Bubbly is even more attractive to guests as temperatures rise.

June 5: National Veggie Burger Day

There’s no question that plant-based food items are only growing more popular with consumers. This is the day to showcase your veggie burgers and other meat and dairy alternatives.

June 10: National Herbs and Spices Day

Without herbs and spices, where would F&B be? Task your kitchen and bar teams with creating dishes and drinks that are made better with herbs and spices. Tell your bartenders to break out the torches and light the rosemary!

June 13: International Axe Throwing Day

If you’re an eatertainment venue, bar, or restaurant with an axe-throwing setup, this is one-hundred-percent your day to shine.

June 14: International Bath Day

There are a few different ways to design a promotion around this holiday. One, you can feature distillers who specifically produce gin expressions labeled “Bathtub Gin.” Ableforth’s, for example, is one such producer. Two, you can purchase bathtub-shaped drinkware. Three, you can combine the first two for an LTO pour.

June 16: National Dump The Pump Day

It’s not exactly a secret that gas prices are rising across the nation. With that in mind, it shouldn’t be too difficult to encourage your guests to arrive at your business by bicycle, scooter, skateboard, foot, electric car, or other means of conveyance that doesn’t use gasoline or diesel for fuel.

June 20: American Eagle Day

Interested in a holiday that requires very specific planning? Try American Eagle Day.

One way to celebrate is to design a promotion around award-winning Eagle Rare bourbon. And no, they didn’t pay us to mention them. They just make really good whiskey that works great for this holiday.

June 25: National Leon Day

There’s an entire contingent of people who simply can’t wait for Christmas to come around each year. In fact, they don’t think it’s fair that they only get to celebrate it once a year.

National Leon Day is celebrated every June 25th because it’s the midway point to Christmas. So, forget Christmas in July—celebrate Christmas in June with your guests and specialty LTO menus.

June 29: National Waffle Iron Day

Your guests may be surprised to learn the number of foods that can be waffled. Create an LTO menu that showcases how creative your kitchen team can get with waffle irons. For bonus points, include your bar team with waffled garnishes.

June 30: National Social Media Day

I suppose it was only a matter of time from social media reaching ubiquity to this form of media having its own holiday. Mashable launched the first National Social Media Day in 2010.

Create post-worthy F&B items, come up with your own hashtags, and ask your guests to post pics using those tags to promote your business.

Image: Dan Parlante on Unsplash

Whiskey in Fine & Rare NYC glass
by David Klemt David Klemt No Comments

Drinks for Your World Whisky Day Menu

Drinks for Your World Whisky Day Menu

by David Klemt

Whiskey in Fine & Rare NYC glass

This Saturday is the eleventh annual celebration of World Whisky Day, the perfect day to highlight your whisky and cocktail menus.

One revenue-generating method of drawing in guests is a promotion showcasing popular, lesser-known, or rare whiskies. Operators can also create a whisky and beer combo promotion.

Of course, there’s also the specialty cocktail menu. There are a few different approaches to this promotion.

An operator and their bar team can focus on one specific cocktail, offering three or four “takes” on it. Another way to make this work is to take the same cocktail and feature a different whisky in each one.

A different approach is to create a World Whisky Day menu consisting of three or more of the most popular whisky cocktails. To help you identify which drinks to feature we looked into the top whisky drinks. Check them out below.

Old Fashioned

C’mon—you knew this was going to be on the list before you read past the title of this article. Drinks Digest ranked the Old Fashioned the number-one cocktail of 2021.

VinePair‘s list didn’t rank their most-popular cocktails overtly but this classic got its expected mention.

Manhattan

Just like the Old Fashioned, you expected this drink to make this list. While it can certainly be made with bourbon or an array of single malt American whiskies, the Manhattan shines when made with rye.

Whisky Sour

As Drinks International points out, the Whisky Sour may not be the top drink in most bars. In fact, it may not make it into their top three.

However, the simple but refreshing Whisky Sour is at least in the top ten of several bars, making it a solid choice for your specialty menu.

Boulevardier

Want to get some of the cocktail aficionados among your guests to flip out? Tell them loudly and confidently that the Boulevardier is better than the Negroni. That’ll certainly get them talking.

Or, hey, don’t do that. Just perfect this bourbon cocktail, a cousin of the Negroni, and highlight your build for World Whisky Day.

Mint Julep

The Kentucky Derby may be over but summer is just around the corner. People are still craving this centuries-old cocktail and VinePair called it “essential” last year.

Sazerac

Like many classics, the Sazerac was “medicinal” when it was first created in the 1830s. In 2008, this drink was made the official cocktail of New Orleans by the Louisiana state legislature.

The Sazerac is another cocktail recipe that VinePair said was an essential one for bars in 2021.

Vieux Carré

It’s difficult to overstate the important role New Orleans has played and continues to play in American cocktail culture.

The recipe, created about 100 years after the Sazerac, combines American whisky (rye, traditionally), Cognac, Bénédictine, sweet vermouth, and Peychaud’s bitters.

Penicillin

Created by Sam Ross when he was behind the stick at Milk & Honey, this is my favorite whisky cocktail. The recipe was one of Punch’s most popular last year, and it was on Drinks International’s top 50 list for 2021.

On a personal note, this is one of my all-time favorite whisky cocktails. In fact, the Penicillin is one of my favorite cocktails in general.

Honorable Mentions

These may not be top sellers for most bars (if any) but they’re worth consideration for World Whisky Day.

The Chauncey is a 1:1:1:1 combination of rye whisky, Cognac, gin, and sweet vermouth plus two dashes of orange bitters, served up.

Of course, there’s also the Mule, which lends itself to an incredible number of riffs. Select a whisky or two to come up with specialty Mules of your own.

Irish whisky stands out in an Irish coffee, which can be served iced/frozen when it’s hot outside.

And then we have the Rob Roy. If you want to be glib about it, this is a Manhattan made with Scotch rather than rye whisky.

Your Own Data

There’s an excellent resource for determining what drinks to feature at your restaurant or bar. It’s quite literally at your fingertips: your POS.

If you want to know what your guests are drinking and what they want, run a report.

How deep you get into the data is up to you, of course. Monthly, quarterly, seasonally, annually… There are myriad methods to determine your World Whisky Day’s best options.

Sure, you can probably safely assume that your top whisky cocktails are the same as those above. But why not be absolutely certain with your own data? You invest money and time into your POS—wring everything you can out of it.

Also, your bar team and servers. Ask them what whiskies guests have been asking for that you don’t have.

Use your POS to identify the whiskies gathering dust in your stockroom, then find a way to move them quickly (a well-priced LTO should work) and replace them with what guests want.

Image: YesMore Content on Unsplash

Greetings from NOLA artwork
by David Klemt David Klemt No Comments

TOTC 2022 Agenda and Tickets Now Live

Tales of the Cocktail 2022 Conference Agenda and Tickets Now Available

by David Klemt

Greetings from NOLA artwork

The time is now to grab your Tales of the Cocktail tickets and plan your trip to New Orleans for the last week of July.

Not only are tickets available for purchase via this link right now, you can also check out the schedule here.

Of particular note is the amount of complimentary programming available to 20th anniversary TOTC attendees.

Free to Attend

Attendees will have access to several activations and workshops that are free to attend.

Beginning Sunday, complimentary programming is available throughout the week. For example, the Day of Service on Sunday, July 24 is free attend and a way to give back.

Also on Sunday, the 11th annual Pig & Punch Volunteer Day of Service. This is another opportunity for those in the industry to do some good in the NOLA community.

The return of Pig & Punch was mentioned by an excited Lola Thomas on episode 72 of the Bar Hacks podcast.

On Monday, all attendees can attend the keynote address; Diversity Distilled Career Fair; the Welcome to Wellness! therapeutic stretch and self-massage session; and “#FromTheBarToTheFarm” sustainability workshop.

There are several more workshops—such as “Safe Bars: Crafting a New Culture of Safety and Respect” and the immersive “Mind Full” experience—that are free to attend on Tuesday and Wednesday.

Incredible Activations

More reasons to plan your trip around an action-packed Sunday? Speed Rack Redemption, the National Tequila Day Pool Party at the Royal Sonesta, and Ode to the Bowl.

The rest of the week is absolutely packed. From workshops to seminars, cocktail tours to tasting rooms, and all manner of activations, parties, and events in between, the 20th anniversary celebration of Tales of the Cocktail will be an experience to remember.

On the subject of cocktail tours, there are eight such experiences available during this year’s Tales. For example, attendees can register and secure tickets for Hunting Down the Sazerac, Downriver: Bars Beyond the French Quarter, the Big Gay Bar Tour, and Bourbon Street and How it Got that Way.

Learn More

To be honest, there’s simply too much going on at this year’s TOTC to list here. The sheer number of workshops, seminars, and activations must be checked out online.

And that’s to say nothing of the industry icons that will be presenting seminars and workshops, and hosting activations and special events.

Simply put, there’s programming for everyone. Health and wellness? Yes. Furthering your career? Absolutely. Perfecting technique and tasting new products? Of course. Business, culture, advocacy, diversity, inclusion, equity… Check, check, check, check, check, check!

We hope to see you at Tales of the Cocktail 2022! Be sure to check out the agenda and grab your tickets today.

Image: mana5280 on Unsplash

Flipping through an open book
by David Klemt David Klemt No Comments

5 Books to Read this Month: May 2022

5 Books to Read this Month: May 2022

by David Klemt

Flipping through an open book

These engaging and informative book selections will help you develop next-level beverage skills and motivate you throughout May, 2022.

To review April’s book recommendations, click here.

Let’s jump in!

Rum Rebels: A Celebration of Women Revolutionizing the Spirits Industry

Written by authors Martyna Halas and René van Hoven, Rum Rebels raises a glass to women in the rum world. Readers will learn the inspiring stories of Lorena Vasquez from Zacapa, Joy Spence of Appleton, and more women driving rum forward and shaping this iconic spirit’s flavors, aromas, and textures.

In addition, this book serves as a masterclass in rum production, from tasting to aging. And since that’s enough for these incredible and ambitious authors, Rum Rebels also contains rum cocktail recipes.

Drink Lightly: A Lighter Take on Serious Cocktails

Operators, bar managers, and bartenders should see value in the driving ethos behind this cocktail book. Drink Lightly, authored by Nitecap bartender Natasha David, pairs precision drink-building techniques with a relaxed drinking experience.

Drinking lightly doesn’t mean sipping drinks bereft of complexity and depth. Along with 100 recipes, readers will enjoy a foreword by Alex Day of Proprietors LLC, whose concepts include Death & Co. and Nitecap.

Call Me Chef, Dammit!: A Veteran’s Journey from the Rural South to the White House

Hospitality is rooted in sacrifice and a commitment to serving others. Chef Andre Rush and his story embody service. Call Me Chef, Dammit! is the inspiring story of Chef Rush.

The storied chef has led an incredible life which includes a career in the US Army that spanned 24 years, advocating for military personnel and veterans, and winning multiple awards as a chef. Oh, and Chef Rush and his 24-inch biceps have also worked in the White House for four US presidents.

While there are no recipes in this book, there is one hell of an inspiring story in these pages.

The New Kindred Spirits: Over 2,000 All-New Reviews of Whiskeys, Brandies, Liqueurs, Gins, Vodkas, Tequilas, Mezcal & Rums from F. Paul Pacult’s Spirit Journal

Anyone looking for a spirits bible need search no further. F. Paul Pacult’s The New Kindred Spirits includes over 2,400 in-depth reviews spanning a wide range of spirits. This tome evaluates a massive number of brandies, gins, liqueurs, rums, tequilas, vodkas, and whiskeys.

This all-encompassing compilation of spirit evaluations doesn’t just cover the usual suspects. The New Kindred Spirits also takes a deep dive into the craft side of the beverage industry.

Drinking & Knowing Things

Author and certified sommelier Michael Amon would like to know a couple things from those considering picking up Drinking & Knowing Things. “Do you want to uncork a bottle of whoop-ass on every winedouche and uppity sommelier?” And, “are you too lazy to spend any time whatsoever learning things?”

Anyone who answered “yes” to either or both questions needs this book. Amon says that readers who commit to spending five minutes reading the weekly wine recommendations found in Drinking & Knowing Things will give sommeliers a run for their wine-knowledge money. Wine intimidation? Not after reading this book.

Image: Mikołaj on Unsplash

Cocktail on bar mat behind bar
by David Klemt David Klemt No Comments

Forward Progress: 2022 Drink Trends

Forward Progress: 2022 Drink Trends

by David Klemt

Cocktail on bar mat behind bar

Curious about what drink trends to leverage throughout 2022 to fulfill guest desires and expectations? Datassential has answers.

Of course, nobody has a crystal ball. However, as their name suggests, Datassential has something similar: data.

A trove of their valuable data was shared during Bar & Restaurant Expo 2022. Amanda Torgerson, senior account manager at Datassential, revealed the trends operators should be aware of this year.

Datassential MegaTrends

During this informative session, Torgerson shared what Datassential has identified as three “megatrends.” In other words, two trends that are particularly noteworthy.

First up, self-service. Whether beer, wine, or cocktails, Datassential thinks today’s guest wants more control.

Self-service beverage alcohol taps offer control in multiple ways, pour size and customization among them.

In addition, guests don’t have to wait for servers or bartenders when serving themselves. And, of course, self-service cuts down on front-of-house labor costs.

Second, experiential imbibing. In this context, this doesn’t simply relate to occasion, service, location, and ambiance.

Rather, the drink itself is an experience. Experiential cocktails engage multiple senses and include:

  • color-changing cocktails (those using butterfly pea powder, for example);
  • cocktail carts (similar to tableside guacamole preparations, tableside cocktail prep and service);
  • fire and smoke: smoked, charred, and burnt cocktails;
  • drinks that invoke nostalgia and guests’ childhoods;
  • frozen drinks; and
  • beer, wine, spirit, and cocktail flights.

Finally, botanicals. As we know, scent is a crucial component of taste. Botanicals, obviously, activate one’s olfactory sense.

Additionally, botanicals can affect a drink’s appearance and taste. So, break out the Chartreuse, Lillet, and elderflower liqueurs.

And while your team is at it, consider how else scent can be used to entice guests and enhance the drinking experience.

Best of the Rest

Treating this as more of a speed round, let’s review Datassential’s trend predictions in four major categories.

Seltzer/Beer

When it comes to hard seltzer, Datassential has (re)confirmed what we all know: This category has staying power. And as many operators found out during the pandemic, seltzers can boost to-go and delivery sales.

Beer cocktails are also trending up, per Datassential. Mini-bottles of beer also having a moment, and can easily tie into the beer cocktail trend.

Finally, heirloom beers—those made with heirloom grains—are proving popular with consumers.

Wine

According to Torgerson, wine seltzer is poised for a moment. Relating it to the hard seltzer trend, consider this Wine Cooler 2.0, as Torgerson said.

Other key wine trends are frizzante and red sparkling wines, orange wines, and canned sake.

Then there’s fruit wines, which means any wine not made from grapes. During her session, Torgerson suggested using these in cocktails.

Cocktail

In addition to cocktails on tap, Datassential sees the following as cocktail trends to watch:

  • Drinks made with genever.
  • Hybrid rums, blends of light and dark rums.
  • Ranch Water (typically a highball made with tequila and lime juice, topped with Topo Chico).
  • Single-serve, premade cocktails such as RTDs. These are great for off-premise sales.
  • Boozy frozen desserts.

Global

Focusing first on increasingly popular spirits, Datassential’s data shows that pisco, mezcal, and Japanese whisky are trending up.

In terms of wine, operators should look into regions that are perhaps “lesser known” in North America. Some examples from Torgerson’s presentation are Georgian and Hungarian wines.

And finally, what Datassential identifies as “drinking for a cause.” Such causes and beverage activations can be local or global as the world is so much more connected.

Image: ABHISHEK HAJARE on Unsplash

 

XDar Vodka distillery in Ukraine
by David Klemt David Klemt No Comments

XDar Vodka Resumes Ukraine Production

XDar Vodka Resumes Production in Ukraine

by David Klemt

XDar Vodka distillery in Ukraine

Over the past several weeks, the people of Ukraine have shown the world their resilience, tenacity, and refusal to submit to Russia.

The sovereign European nation has endured attacks and atrocities that began on February 24 of this year. Nearly six weeks since the invasion, Ukraine has resisted and repelled the vaunted Russian military.

There’s no end in sight. The world is learning daily about the atrocities and possible war crimes being perpetrated in Ukraine.

Because of this, any good news coming from Ukraine is welcome.

“Gift of Grain”

Incredibly, Ukrainian distiller XDar Vodka is resuming production. The brand, whose name translates to “gift of grain,” is reopening their distillery.

Now, this is all no small feat: XDar Vodka’s distillery is in the Cherkassy region of Ukraine. So, when I say XDar Vodka is a Ukrainian product, I mean they distill their spirits in Ukraine.

This wheat vodka is made using the region’s artesian water. Impressively, the result is a clean vodka that scored 92 points in the 2016 Ultimate Spirits Challenge.

Further, XDar Vodka flies in the face of the “definition” of vodka. Supposedly, vodka is meant to be odorless, colorless, and flavorless. Not XDar.

Instead, tasting notes include wet sand, floral notes, vanilla, cotton candy, burnt sugar, and a touch of sweetness.

And yes, XDar does have distribution in North America via Liquorum Imports, Inc. In addition, XDar can be purchased through Royal Wine Merchants.

Those who want to try XDar Vodka as well as support this tenacious Ukrainian brand can also place orders through Drizly.

Bittersweet Anniversary

2022 marks XDar’s 20th anniversary. Obviously, this is bittersweet for the brand and its 4,400 employees.

To that point, XDar stopped production when Russia attacked Ukraine. However, the distillery continued to pay its workers.

“The people at XDar are committed to their employees,” says Natalya Kolosok of Liquorum Imports, Inc. “They are some of the strongest people in the world.”

XDar Vodka production line

Now, the brand is resuming production. According to the distillery, XDar is doing so safely. According to a statement from Kolosok, this is in part due to the desires of the distillery’s team.

“The employees, while grateful for the assistance, don’t just want a check, they want purpose,” says Kolosok. “They want to work, which is why, as safely as possible, XDar opened up their facility to resume production.”

That’s resilience. That’s tenacity. And those characteristics exemplify the people of Ukraine.

Images provided by KLG Public Relations

New Orleans, Louisiana, architecture in the French Quarter
by David Klemt David Klemt No Comments

TOTC Launches New Philanthropic Committee

TOTC Launches New Philanthropic Committee

by David Klemt

New Orleans, Louisiana, architecture in the French Quarter

Continuing their growth and commitment to supporting the spirits and hospitality industries, Tales of the Cocktail announces a new committee.

Formerly known as the Grants Committee, this committee will act as an advisory board to TOTC Foundation. In this capacity, the new Philanthropy & Development Committee will guide decisions regarding the TOTCF’s portfolio of philanthropic endeavors.

In launching the Philanthropy & Development Committee, the TOTCF is responding directly to the needs of the spirits community.

Commitment to Philanthropy

Supporting the industry is a TOTCF cornerstone. This commitment was supercharged when the Solomon Group and Neal Bodenheimer, Jr. took over in 2018.

Upon purchasing the rights, the Solomon family and Bodenheimer, Jr. transformed TOTC into a non-profit. Since then, the organization has developed ways to benefit New Orleans and the spirits and hospitality industries.

One major avenue of support came by way of the TOTCF Grants Committee. Their mission was straightforward and lofty: “to support nascent or existing programs, non-profit organizations, and individuals developing a specific project that will impact the global hospitality community present day and beyond.”

In selecting recipients, the Grants Committee reviewed submissions. Recipients needed to support the TOTCF’s core pillars with a focus on diversity, representation, and inclusivity: Advancement, education, and support.

One such recipient that exemplifies the Grant Committee’s work is Turning Tables. From their website:

“Turning Tables advocates for equity in the hospitality industry by providing mentorship, educational tools, and platforms for exposure in a system of support for the black and brown communities of New Orleans.”

New Name, Bigger Mission

To be clear, the Philanthropy & Development Committee is still offering grants. However, the past two years saw the expansion of the Grants Committee’s mission.

In addition to grants, the committee:

  • provided direct relief to industry professionals;
  • entered into more non-profit partnerships;
  • boosted the number of Beyond the Bar activations;
  • engaged in advocacy and policy efforts;
  • and expanded mental health and wellness capabilities.

Given the evolution of the committee’s work, transforming to the Philanthropy & Development Committee better communicates the mission.

“I’m really excited about this new era of the committee,” says Philanthropy & Development Committee co-chair Kellie Thorn. “While grant-giving will still be a focus, we will now have the opportunity to diversify the way that we serve the drinks community as well as continue to provide thoughtful insight to the Foundation about our industry.”

Continental Drift and Drift Kitchen owner Eric Bennett co-chairs the committee alongside consultant and educator Thorn. The eleven current committee members are:

  • Tiffanie Barriere
  • Chris Cabrera
  • Claudia Cabrera
  • Samuel Jimenez
  • Nandini Khaund
  • Yisell Muxo
  • Lisa Nguyen
  • Chris Patino
  • Vivian Pei
  • Kelsey Ramage
  • Morgan Schick

To learn more about the Philanthropy & Development Committee, click here.

Image: Aya Salman on Unsplash

Flipping through an open book
by David Klemt David Klemt No Comments

5 Books to Read this Month: April 2022

5 Books to Read this Month: April 2022

by David Klemt

Flipping through an open book

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!

My America: Recipes from a Young Black Chef

This book is scheduled to be released on May 17 of this year. I anticipate this cookbook by Chef Kwame Onwuachi, which includes 125 recipes, to come flying off the shelves. In addition to more than 100 recipes, Chef Onwuachi connects his personal journey to food, culture, and places. Pre-order My America now!

Paddy Drinks: The World of Modern Irish Whiskey Cocktails

Jack McGarry, Sean Muldoon, and Jillian Vose are back with their latest Dead Rabbit book. The trio’s latest release, Paddy Drinks, shares Irish whiskey drink recipes you’ll find on the actual Dead Rabbit menu. However, that’s just one portion of this informative book. Inside are whiskey flavor wheels, tasting notes, illustrations depicting whiskey production, and more. And if that’s not enough for you, David Wondrich provides the foreword.

Founder Brand: Turn Your Story Into Your Competitive Advantage

In Founder Brand, Dave Gerhardt explains why your brand’s story is one of the most valuable assets you own as an entrepreneur.

From the Amazon listing: “This is a tactical guidebook that first shows you how to tell your story, then how to put your story to use as a marketing strategy. You’ll learn how social media provides a bridge between you and your customers, the platforms that are appropriate for your business, and how to measure results to truly determine value.”

Finding Mezcal: A Journey into the Liquid Soul of Mexico

You don’t have to be a veteran bartender or spirits expert to know that mezcal continues to rise in popularity. Written by Ron Cooper, founder of artisanal mezcal brand Del Maguey, Finding Mezcal includes 40 cocktail recipes from bartenders and chefs; photographs; Cooper’s own artwork; and much more.

Bar Hacks: Developing The Fundamentals for an Epic Bar

Industry expert and KRG Hospitality president Doug Radkey wrote this informative and conversational book. This is the perfect read for aspiring or seasoned bar, pub, lounge, or even restaurant owners, operators, and managers looking for that competitive edge in operations. If you’re looking for both fundamental and in-depth planning methods, strategies, and industry focused insight to either start or grow a scalable, sustainable, memorable, profitable, and consistent venue in today’s cut-throat industry, Bar Hacks is written just for you

Image: Mikołaj on Unsplash

Stay Weird neon sign with purple background
by David Klemt David Klemt No Comments

Stand Out with Weird Holidays: April 2022

Stand Out with Weird Holidays: April 2022

by David Klemt

Stay Weird neon sign with purple background

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 April is no exception. These holidays range from mainstream 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.

April 1: National One Cent Day

Please, please, please tell me you’re not going to indulge in an April Fool’s Day “prank” today. Instead, consider—if your jurisdiction will allow it—getting rid of dead stock for a penny with a purchase of a food and/or beverage item. You won’t get rich doing it but you also won’t be sitting on stock that’s just taking up space.

April 2: National Handmade Day

An easy riff on “handmade” is “housemade.” So, on this crafty holiday you can easily promote the housemade items on your menu. Make your own bitters? Promote it. Craft your own sauces? Let the world know.

April 6: National Tartan Day

No, it’s not “weird” to wear tartan. And no, it isn’t weird to celebrate anything and everything Scottish. However, this isn’t exactly the best-known holiday, so we’re including it on this list.

This is an easy one: Encourage your guests to wear tartan, take photos, and post it on social media (tagging your business, of course). Create a promo highlighting a Scottish whisky and/or gin and you’ve got a winner.

April 13: National Make Lunch Count Day

It’s fairly easy to celebrate and program on this holiday. The entire point of this day is to make lunch the best meal. Operators, you should know exactly what to do to execute a promo for this holiday.

April 15: National Take A Wild Guess Day

Who among us hasn’t taken a wild guess for a prize? We all know how this works: A jar or a convertible (why not, right?) is filled with jelly beans, gumballs, etc. People guess how many of said item are in said container. The person who guesses the closest wins a prize.

April 19: National Hanging Out Day

Talk about the perfect day to encourage your guests to spend a morning, afternoon, evening or night at your business with their friends. This holiday can be as simple as coming up with a few F&B promotions that will keep butts in seats for a while.

April 23: National German Beer

Hey, can you guess how you should celebrate this day? Hint: The clue is in the name.

April 24: National Pet Parents Day

If you allow dogs and other pets inside your venue or on the patio, this is the time to celebrate pet parents. Just remember when creating your promo that you need to include pet-safe F&B items.

April 27: National Tell a Story Day

As an operator, you know the importance of telling a story. Whether that story is that of your brand’s, a brand you feature, or a food or beverage item, it’s a powerful engagement technique. So, you can use this holiday to tell your brand’s story or encourage your guests to engage by telling their own stories. In fact, this is a great day to help facilitate connections between guests.

April 30: National Sense of Smell Day

Experts estimate that anywhere from 70 to 90 percent of taste is smell. Creating a promotion focusing on our sense of smell can be complicated but the payoff can be huge. So, activate your reps and see how they can help you show your guests the power of their sense of smell.

Image: Dan Parlante on Unsplash

Tales of the Cocktail Foundation Dame Hall of Fame luncheon
by David Klemt David Klemt No Comments

Dame Hall of Fame Nominations Open!

Dame Hall of Fame Nominations Now Open!

by David Klemt

Tales of the Cocktail Foundation Dame Hall of Fame luncheon

Now in its tenth year, nominations are open for the Dame Hall of Fame, honoring individuals who have a positive impact on hospitality.

In particular, the Dame Hall of Fame recognizes people who move accessibility and intersectionality forward.

The Tales of the Cocktail Foundation (TOTCF) and Ladies United for the Preservation of Endangered Cocktails (LUPEC) are accepting nominations until March 30. Currently, there are 42 DHOF members.

On July 29, three inspirational and influential Dames will join their peers. These three individuals will be inducted into the DHOF at the Ritz-Carlton New Orleans.

To nominate a potential inductee, please complete this form.

“We are so proud to be entering our tenth year of Dame Hall of Fame, which has become one of the most revered recognitions of Tales of the Cocktail Foundation,” says TOTCF CEO Eileen Wayner. “The collective magnitude of the Dames is unparalleled, and it is truly our honor to gather such a talented group of individuals, while inducting newcomers who are making a lasting impact on the hospitality community.”

Co-chairs Overseeing Process

The Dame Hall of Fame was first established in 2012. Since then, nearly four dozen of the most influential individuals have been inducted.

More than just an honor, the DHOF encourages continued mentorship. DHOF members seek to further diversity, inclusivity, and equity within the cocktail and hospitality communities.

In 2022, for the first time, two members will co-chair the DHOF. They will each take on this role for a two-term, effective immediately.

Additionally, the co-chairs will oversee this year’s DHOF nomination process. Learn more about each co-chair below.

Kirsten “Kitty” Amann

Kitty has more than fifteen years of experience in the beverage industry as a brand ambassador, cocktail book author, podcaster, publicist, bartender, and spirits writer. She is the New England Market Manager for Uncle Nearest Premium Whiskey and author of Drinking Like Ladies: 75 Modern Cocktails from the World’s Leading Female Bartenders.
In her roles, she is honored to share untold stories of greatness and help the truth find the light. Kitty is a founding member of the Boston chapters of Ladies United for the Preservation of Endangered Cocktails (LUPEC Boston) and the U.S. Bartenders Guild. As a frequent speaker on the history of women behind the bar and in the spirits industry, and has presented at Tales of the Cocktail, The Manhattan Cocktail Classic, Portland Cocktail Week, San Antonio Cocktail Conference, San Francisco Cocktail Week, Speed Rack Academy, and at the Smithsonian. 
Kitty has taught yoga in Boston and around the world since 2010. She was among the first in the industry to introduce movement and breathwork to fellow bartenders, servers, and brand ambassadors to support their careers, and has presented at Tales of the Cocktail, The Manhattan Cocktail Classic, Portland Cocktail Week, and for local restaurants and USBG chapters.

Tiffanie Barriere

The bartender’s bartender, Barriere is an influencer and educator who has been awarded some of the beverage industry’s highest honors. The Bar Smart graduate, she is a Tastemakers of the South award-winner who spent seven years as the beverage director of One Flew South, the “Best Airport Bar in the World.”
As an independent bartender, she is known for creative and innovative cocktail menus for pop-dinners and bar consultancy clients, hosting mixology classes around the nation, and connecting culinary and farm culture with spirits. As a leader, she is a member of the Tales of the Cocktail Grants Committee, the James Beard Beverage Advisory Board, and a member of the Atlanta chapter of Les Dames d’Escoffier.
Barriere and her cocktails have been featured in such publications as Imbibe Magazine (print and online), Forbes, Essence, The Bitter Southerner, Cherry Bomb Magazine, Washington Post, Eater, VinePair, Food Republic, and Garden & Gun.
In 2020, Tiffanie was featured on Food Network’s The Kitchen, honored as the Tales of the Cocktail Foundation’s Dame Hall of Fame U.S. Inductee, along with the cover photo of Imbibe Magazine for the “Top 75” issue. The Louisiana-Texas native is the trustworthy mentor of some of the best bartenders and mixologists in the world. Tiffanie’s main goal is education, service and fun with every pour.

Nomination Criteria

In 2022, the three inductees will receive individual awards. There will be a United States inductee, an international inductee, and a Pioneer Award inductee.

Woodford Reserve will present the first two inductees, while The Blend will present the Pioneer Award.

The criteria for nominations is below, provided by the TOTCF:

DHOF US and International Inductees Presented by Woodford Reserve:

In addition to being a woman, non-binary or trans individual, to be considered to be inducted into the US DHOF, nominees must:

  • be a person whose professional and personal accomplishments have shaped the beverage landscape and provide visible models of achievement for tomorrow’s leaders;
  • serve as a leader and mentor; and
  • reside in the United States of America.

In addition to being a woman, non-binary or trans individual, to be considered to be inducted into the International DHOF, nominees must:

  • be a person whose professional and personal accomplishments have shaped the beverage landscape and provide visible models of achievement for tomorrow’s leaders;
  • serve as a leader and mentor; and
  • reside outside of the United States of America.

The Pioneer Award by The Blend:

This award recognizes an individual who has encouraged mentorship and contributed to making the hospitality industry equitable and inclusive by working to remove barriers as it pertains to gender identity, race, religion, and socioeconomic status.

The Pioneer Award, which was named for hospitality trailblazer and New Orleanian Ruth Fertel, will be announced on June 21 in conjunction with the TOTCF Spirited Awards. The recipient of the Pioneer Award will also be inducted into the DHOF during the July 29 Induction Ceremony.

Click here to nominate an individual today!

Image: Corey James Photo

Glendalough Distillery Wild Gin Irish gin
by David Klemt David Klemt No Comments

8 Glendalough Cocktail Recipes for St. Patrick’s Day and Beyond

Offer your guests something different for your St. Patrick’s Day promotion with Glendalough Distillery cocktail recipes.

Without a doubt, you should have plenty of the expected Irish whiskeys on hand. However, Glendalough Distillery Double Barrel, Pot Still, Wild Gin, and Rose Gin are extraordinary Irish whiskeys and gins.

Each spirit the distillery crafts honors the art of Irish distillation, a craft that stretches back centuries. What’s more, each whiskey Glendalough crafts is single malt—there are no light-bodied blends in their lineup.

To learn more, check out episode 71 of the Bar Hacks podcast with Glendalough Distillery co-founder and national brand ambassador Donal O’Gallachoir.

by David Klemt

Glendalough Distillery Wild Gin Irish gin

8 Amazing Irish Whiskey and Gin Cocktails

Below, eight refreshing and sophisticated drink recipes made with Glendalough whiskeys and gins. Sláinte!

Glendalough Distillery Double Barrel Single Malt Irish Whiskey

The Lough Inn

This highball is made with Glendalough Double Barrel, a single-grain Irish whiskey aged in ex-bourbon barrels before being finished in Oloroso sherry casks.

  • 2 oz. Glendalough Double Barrel Single Grain Irish Whiskey
  • 1 oz. Spiced honey syrup (see note)
  • 1 oz. Fresh lemon juice
  • Soda to top
  • Lemon wheel or slice to garnish
  • Mint leaf to garnish
  • 1 cup Honey for spiced honey syrup
  • 0.5 cup Water for spiced honey syrup
  • 4 Cinnamon sticks for spiced honey syrup
  • 1 pod Star anise for spiced honey syrup

Add ice to a highball glass, then add first three ingredients. Top with soda water. Garnish with lemon wheel or slice and freshly torn mint leaf.

For spiced honey syrup: Add honey, water, cinnamon sticks, and star anise to pot. Bring to a boil, then stir. Strain into container.

Glendalough Distillery Pot Still single malt Irish whiskey

Pot Still Highball

Deceptively simple to build, this cocktail highlights the terroir of the land surrounding Glendalough Distillery.

  • 1.5 oz. Glendalough Pot Still
  • Soda to top
  • Grapefruit peel to garnish
  • Mint leaf to garnish (freshly torn and slapped, of course)

Prepare a highball glass with an ice shard, spear or cylinder. Pour in Glendalough Pot Still whiskey, then top with soda. Glendalough Distillery recommends a 1:2 ratio, Pot Still to soda. Garnish with mint leaf.

Glendalough Distillery Wild Gin Negroni cocktail

Glendalough Negroni

The foraged botanicals in Glendalough Wild Gin add even more complexity and depth to the classic Negroni. In fact, the flavors work so well this recipe maintains the Negroni’s crucial 1:1:1 ratio.

Prepare an Old Fashioned with ice. Add first three ingredients to glass in the above order. Add more ice if necessary. Stir, express orange peel, and place as garnish.

Glendalough Distillery Wild Gin Irish gin

Glendalough Wicklow 75

Bubbles make everything better and everyone happier.

Add all ingredients to shaker. Add ice and shake until well chilled. Strain into Champagne flute, top with Prosecco, and garnish with lemon twist.

Glendalough Distillery Rose Gin Irish gin and cocktails

Glendalough Rose G&T

This simple classic receives a huge visual and aromatic boost from Glendalough Rose Gin.

  • 2 oz. Glendalough Rose Gin
  • Tonic to top (the higher the quality, the better)
  • Lime slice
  • Mint leaves

Add ice to glass, then add Rose Gin. Top with tonic, and garnish with lime slice and mint leaves.

Glendalough Distillery Rose Gin Fizz

Glendalough Rose Gin Fizz

One way to elevate the highball is to use a striking pink-hued Irish gin.

  • 1.5 oz. Glendalough Rose Gin
  • 0.5 oz. Elderflower liqueur
  • Raspberry & Lime sparkling water to top
  • Lime wheel to garnish

Add ice (spear, shard or cylinder for impact), Rose Gin, and liqueur to highball glass. Stir, then add sparkling water to top. Garnish with lime wheel.

 

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Glendalough Rose Collins

Boost the classic Collins with Glendalough’s striking rose-petal gin.

  • 1.5 oz. of Glendalough Rose Gin
  • 1 oz. of Lemon juice (freshly squeezed)
  • 0.5 oz. of Sugar syrup (1:1 ratio, hot water to sugar)
  • Soda to top
  • Lemon peel to garnish
  • Cherry to garnish

Combine first three ingredients in a shaker with a cup of ice. Place an ice shard, spear or cylinder to a highball glass. Shake until well chilled, then strain into glass. Top with soda, and garnish with lemon peel and cherry.

Glendalough Distillery Rose Gin Hibiscus Rose

Glendalough Hibiscus Rose

Refreshing and flavorful, the hibiscus tea syrup plays incredibly well with Glendalough Rose Gin.

  • 1.5 oz. Glendalough Rose Gin
  • 0.5 oz. Hibiscus tea syrup (see note)
  • 0.5 oz. Lemon juice (fresh squeezed)
  • Prosecco to top
  • Dehydrated lemon wheel to garnish
  • Rose petals to garnish
  • 33 oz. Water for hibiscus tea syrup
  • 16 oz. Sugar for hibiscus tea syrup

Add first three ingredients and ice to a shaker. Shake until well chilled and double strain into a coupe.  Top with Prosecco, and garnish with dehydrated lemon wheel and rose petals.

For the hibiscus tea syrup: Steep seven hibiscus tea bags in 33 ounces of water for 15 minutes. Add 16 ounces of sugar.

Images & Recipes: Glendalough Distillery

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Durham Distillery Navy Strength Gin in a snowbank
by David Klemt David Klemt No Comments

Durham Distillery’s Pandemic Pivot

Durham Distillery’s Pandemic Pivot

by David Klemt

Durham Distillery Navy Strength Gin in a snowbank

Distillers throughout the world are experiencing supply chain issues affecting their ability to produce and bottle their spirits.

One particular issue impacting distillers—and therefore the businesses that sell their products—is a glass bottle shortage.

Obviously, bottles are every bit as important to a brand as the liquid inside. We would all likely ace a quiz calling for us to match bottle silhouettes and brands.

Of course, other issues are also confounding producers, and the restaurants and bars that rely on them.

Labor challenges throughout the world reduced spirit, beer, and wine production. Using a particular spirit as an example, an agave shortage is impacting tequila.

However, consumption hasn’t slowed. Therefore, many distillers, brewers, and winemakers find themselves unable to meet demand.

The situation is dire enough for some retailers and even entire municipalities to ration certain products.

Pandemic Pivot

A distillery in North Carolina is turning a necessary pivot (everyone’s favorite pandemic word) into a limited-edition run for two of their products.

Durham Distillery, located in Durham, NC, produces CONNIPTION Gin. There are two core expressions, both crafted using traditional methods but with a modern approach.

CONNIPTION Gin American Dry is, of course, crafted with juniper berries. However, there’s also Angelica root, cardamom, cucumber, honeysuckle, Indian coriander, and orange peel.

Durham’s Navy Strength expression of CONNIPTION is crafted with bay leaf, caraway, cardamom, fig, Indian coriander, juniper berries, lemon, and rosemary.

Fans of these gins, along with craft spirit aficionados, are familiar with CONNIPTION’s signature bottle shape: American Dry and Navy Strength use rectangular bottles (see image above).

Faced with either slowing production due to an inability to obtain signature bottles or using a more readily available bottle, Durham Distillery chose the latter.

Durham Distillery CONNIPTION Gin Pandemic Pivot American Dry cylindrical bottle

“Given the global supply chain issues so many of our friends and colleagues here in North Carolina and beyond are currently facing, we knew we had two options: give in or lean in and make the best of the situation while keeping our focus on continuing to deliver our award-winning gin to our amazing, loyal customers throughout the state,” says Durham Distillery co-founder and CEO Melissa Katrincic. “The supply chain had an actual conniption and we’re pleased we could be nimble to pivot to solve for our needs.”

Like Durham’s Cold Distilled Cucumber Vodka, both CONNIPTION expressions are available in a cylindrical bottle. Of course, this is only for a limited time.

In fact, the labels on the round bottles read, “same delicious gin but round,” “NC Exclusive Pandemic Pivot,” and, “Temporary Due to Glass Shortage.”

Durham Distillery CONNIPTION Gin Pandemic Pivot Navy Strength cylindrical bottle

This particular pandemic pivot is deceptively simple. Altering packaging may seem like no big deal but it’s a gamble for established brands.

In the case of Durham’s CONNIPTION, this pivot seems like a fun and engaging win.

Image: Hayes Potter on Unsplash

Brown Wilson football on a football field
by David Klemt David Klemt No Comments

Booze Brands Spent Buckets on Big Game

Booze Brands Spent Buckets on Big Game

by David Klemt

Brown Wilson football on a football field

Super Bowl LVI commanded ad prices of $7 million for just 30 seconds, and several brands scrambled to snap up these record-setting spots up.

But before we get into some of the brands that purchased ads, congratulations to the Los Angeles! And condolences to Cincinnati Bengals fans—that was a heartbreaker.

Personally, I had no skin in the game. However, I was eleven years old when the Bengals last made it to the Big Game in 1989. I wanted to see them win last night.

Speaking of the Big Game, a 30-second ad spot reportedly cost $675,000 during the 23rd championship. In today’s money, that would be $1,530,442.

So, who in the beverage alcohol world splashed out $7 million for ads during the Big Game yesterday? And why do we still have to play this name game when referring to “that” game?

More importantly, what does it matter to you who spent so much on commercials on Sunday? Well, with so many eyes glued to TVs yesterday, it stands to reason that some consumers will be influenced to seek out brands and new products.

In other words, you may find that guests are ordering or asking if you carry certain products. For example, the products below.

Budweiser

Would it be a…Big Game…without a Budweiser commercial? Technically, yes. But I think we all know it would feel weird.

Yesterday’s spot was sparse when it comes to beer. However, it featured a horse and dog best friend duo, and that’s just as good as beer. Perhaps it’s even better, because dogs are dogs and horses are huge dogs.

Bud Light Hard Seltzer Soda

When Guy Fieri shows up you can bet whatever he’s endorsing is big on flavor. So, since the Mayor of Flavortown (who I’m now crowning Lord of the Land of Loud Flavors) showed up in yesterday’s Bud Light Hard Seltzer Soda, operators should count on some guests asking for these five-percent ABV RTDs.

Bud Light NEXT

Oh, you thought Hard Seltzer Soda was Bud Light’s big reveal? Nope!

The brand purchased two spots and one revealed Bud Light NEXT, the brand’s new zero-carb beer. The compelling ad asks people to consider the benefits of eschewing norms

Busch Light

Ya gotta love a brand that leans into having fun in their marketing. Busch Light knows who they are as a brand and, more just as importantly, knows their audience.

I’m not gonna lie, their ad made me want to kick back, pop a top, and listen to the soothing sounds of Kenny G. Outdoors. By a river. At the foot of a mountain.

Cutwater Spirits

People love the “Here’s to the crazy ones” quote from Steve Jobs. Well, Cutwater Spirits is raising a can to the lazy ones.

Just watch it below, trust me. Of the alcohol commercials, this was my favorite.

Michelob Ultra

The sheer number of celebrity athletes that showed up in Michelob Ultra‘s ad spot was breathtaking. Just as impressive is the fact that their spot came in at one minute. So, Michelob likely spent $14 million on their ad.

Of course, as a The Big Lebowski fan, the biggest feature for me was Steve Buscemi’s appearance in a bowling alley. Donny lives!

Samuel Adams

Well, your cousin from Boston got a security gig at Boston Dynamics. In Samuel Adams’ “Your Cousin from Boston (Dynamics)” spot, your cousin introduces the robots to the new Wicked IPA Party Pack. Whaddya wanna bet shenanigans ensue?

There are four beers in the pack: Wicked Hazy, Wicked Easy, Wicked Double, and the brand-new Wicked Tropical.

Image: Dave Adamson on Unsplash

Flipping through an open book
by David Klemt David Klemt No Comments

5 Books to Read this Month: February ’22

5 Books to Read this Month: February ’22

by David Klemt

Flipping through an open book

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

To review January’s book recommendations, click here.

Let’s jump in!

Greenlights

Published originally in 2020, Matthew McConaughey’s Greenlights is already experiencing a resurgence. McConaughey has been writing in diaries for decades and sat down with them to write this memoir that shares lessons he’s learned, stories about what he has experienced over the course of more than 40 years, and more. In his own words, Greenlights addresses how to be fair, have less stress, have fun, hurt people less, get hurt less, be a good person, have meaning in life, and how to be more yourself.

“It’s also a guide to catching more greenlights—and to realizing that the yellows and reds eventually turn green too.”

Setting the Table

Danny Meyer’s modern classic Setting the Table was published nearly 15 years ago. It’s an award-winning masterpiece and considered by some to be the best restaurant business book ever written. On episode 64 of the Bar Hacks podcast, CEO and Master Blender Neil grosscup of Tanteo Tequila mentions this book. So, I decided it was time to revisit Setting the Table and encourage those who haven’t yet to read it.

The New Craft of the Cocktail: Everything You Need to Know to Think Like a Master Mixologist

Dale DeGroff, for those who don’t know, is credited with kicking off the modern cocktail craze. He’s a legend, an icon, and an ambassador for bartenders and the hospitality industry. Released toward the end of last year, The New Craft of the Cocktail is an update of DeGroff’s 2002 book The Craft of the Cocktail. Inside are new photographs, updates to the history of the cocktail, and 100 new drink recipes.

The Unofficial Disney Parks Drink Recipe Book

Look, it has been an overwhelming two years. And we’re still in that overwhelming situation. That is to say, we can all use a smile wherever we can get it. That goes for drink menus, too. Enter, The Unofficial Disney Parks Drink Recipe Book. It may be unofficial but the recipes are fantastic, offering whimsy, nostalgia, and wow factor. There are over 100 recipes in this best-selling book, including cocktails and zero-proof drinks.

The Velocity Mindset

If you want to become a better leader, you need to change your mindset. That may sound drastic but developing simple habits like visualizing a specific outcome can improve your leadership skills. The Velocity Mindset shares Ron Karr’s “innovative and practical strategies to differentiate yourself from the competition, increase your profits, and get to the next level of success, faster.”

Image: Mikołaj on Unsplash

Stay Weird neon sign with purple background
by David Klemt David Klemt No Comments

Stand Out with Weird Holidays: Feb. ’22

Stand Out with Weird Holidays: February ’22

by David Klemt

Stay Weird neon sign with purple background

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 February is no exception. These holidays range from mainstream to food-centric 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.

February 1: Work Naked Day

Actually, ignore this holiday. But wow, February is coming out swinging.

February 2: Play Your Ukulele Day

Does anyone on your staff play the ukulele? What about your guests? If you think you can handle it, encourage them to bring their ukuleles and throw down at your restaurant or bar. Live entertainment has never sounded so tropical.

February 7: E-Day

This holiday, contrary to what you may be thinking, isn’t about celebrating electronics, email, or vaping. Rather, E-Day is dedicated to honoring the mathematical constant e. Your Pi Day fans will likely appreciate you celebrating E-Day, which you can do by offering F&B items that begin with the letter “E.”

February 8: Laughy and Get Rich Day

If only it were that easy, eh? This holiday is all about having fun, having some laughs, and appreciating simple pleasures. If any holiday is about the pursuit of happiness and enriching our lives with fun and laughter, this is it.

February 15: National Gumdrop Day

With all the candies out there, do people still know about gumdrops? They can be traced back to the 17th century and were first written about in the 1850s. Talk about a throwback! If you can get your hands on some, they make great garnishes for the right cocktails.

February 18:  National Crab Stuffed Flounder Day

Do you have flounder? Do you have crab? And do you have a kitchen staff that can stuff the latter into the former? Then you have everything you need to celebrate but this simple, seafood-focused holiday.

February 22: National Cook a Sweet Potato Day

Of course, if you’re operating a restaurant—or a bar with a kitchen—you can cook more than one sweet potato. Rich in nutrition and flavor, sweet potatoes can be the star or an incredible co-star in a wide range of dishes. Come up with a sweet potato-focused holiday menu and promote it on social media.

February 24: National Toast Day

This holiday is great for featuring breakfast all day, breakfast for dinner, toasted sandwiches… You can also plan and execute an event during which you host a group toast with a specific drink. Cheers!

February 26: National No Brainer Day

Knowing your guests and community will really help you celebrate this holiday. If there’s a food or beverage item or a local custom or event you know your guests love, this is the day to create a promotion around it.

February 28: National Floral Design Day

It’s interesting that this holiday takes place two weeks after Valentine’s Day, a holiday that has traditionally involved giving or receiving flowers. Intended to celebrate the art of floral design, you can celebrate this holiday with edible flower garnishes. Such garnishes just happen to photograph very well for social media, so your guests can help promote your venue.

Image: Dan Parlante on Unsplash

Jameson Orange Irish Whiskey bottle and cocktails
by David Klemt David Klemt No Comments

Launch of the Irish: Whiskeys You Want

Launch of the Irish: Whiskeys You Want in 2022

by David Klemt

Jameson Orange Irish Whiskey bottle and cocktails

Tomorrow is National Irish Coffee Day. What better time to take a look at the Irish distilleries and releases to look out for in 2022?

From the looks of things, Ireland’s distillers are set to unleash a flood of enticing whiskeys this year. This bodes well for whiskey lovers, Irish coffee and St. Patrick’s Day fans, and your menu.

Below you’ll find ten bottles to update the Irish whiskey section of your menu. Sláinte!

Jameson Orange ($24.99 SRP)

From arguably the most recognizable name in Irish whiskey comes Jameson Orange . You can check out the bottle in the image above. With natural orange flavor, Jameson says Orange works well neat, on the rocks, and in cocktails. In particular, simple drinks like Jameson Orange and Cranberry.

Bushmills Causeway Collection 27-Year-Old Bourbon Cask ($745 SRP)

You can take two things away from this Bushmills bottle’s name. First, this ultra-premium Irish whiskey comes with hefty price tag. Second, the maturation process involves bourbon barrels. In fact, the first 21 years of maturing takes place in first-fill bourbon casks from Kentucky.

Tullamore DEW XO Caribbean Rum Cask Finish ($39.99 SRP)

Looking to switch things up with your tiki or nautical bar menu? Want to offer a new take on tropical drinks? Replace the rum with Tullamore DEW XO Caribbean Rum Cask Finish. To craft this unique expression, Tullamore DEW finishes their whiskey in former demerara rum casks, which impart notes of bananas, dates, and raisins.

Midleton Very Rare Dair Ghaelach Kylebeg Wood, Tree No. 2 ($352 SRP)

An important element of the whiskey experience—all spirits, ideally—is getting a taste of the region from which originates. With Dair Ghaelach, which translates to “Irish oak” in Irish or Scottish Gaelic, Midleton aims to deliver a taste of the heart of Ireland. They do this by finishing this expression in casks made from virgin Irish oak from, of course, Kylebeg Wood.

Method And Madness Single Malt ($95 SRP)

Micro Distillery in Midleton, Ireland, which you’ll find in County Cork, first laid this whiskey down in 2002. The liquid matures in bourbon casks before finishing in Fresnch Limousin Oak barrels. Expect cereal malt notes on the nose; barley, ice cream cone and cinnamon stick on the palate; and bon-bons on the finish.

The Pogues Single Malt ($24.99 SRP) and Blended ($28.99 SRP)

Yep—the Pogues. The Celtic band teamed up with Master Distiller Frank McHardy to craft two Irish whiskeys. Single Malt, packaged in a bold red bottle, offers a smooth sip with notes of chocolate, cinnamon, marshmallow, nougat, wood, and spice. The Pogues Blended Irish Whiskey combines grain and malt whiskeys, delivering dark chocolate, citrus, dark fruit, and spice on the nose and palate.

Roe & Co. ($29.99 SRP)

Straight out of Dublin, Roe & Co. produces creamy smooth, warm and inviting blended Irish whiskey. This bottle just may become a favorite among your guests on St. Patrick’s Day this year.

Micil Inverin Small Batch ($51.99 SRP)

This bottle comes from the first distillery to open legally in Galway, a coastal town on the west side of Ireland. Founder Pádraic Ó Griallais is a sixth-generation poitín (very generally speaking, “Irish moonshine”) distiller. The Scotch drinkers among your guests will appreciate the charred wood and peat characteristics of Iverin Small Batch. I would definitely try this in a Penicillin.

Sailor’s Home The Journey ($51.99 SRP)

Hailing from Limerick, Ireland, Sailor’s Home crafts four expressions of Irish whiskey. For this roundup, I’m sharing The Journey, a Gold Medal winner at the 2021 International Spirits Challenge. As the distillery suggests, this may become your guests’ new go-to Irish whiskey, and likely in short order. First, whiskey is aged in virgin American oak casks. The liquid is then moved to American bourbon barrels. Finally, that liquid is combined with malt Irish whiskey that was matured in American bourbon barrels and finished in Jamaican rum casks. As the distillery says, “No other Irish whiskey is made like this.”

Shanky’s Whip ($24.99 SRP)

Fine, this isn’t strictly an Irish whiskey. Shanky’s Whip is a blend of liqueur and Black Irish whiskey. Perfect for shooting, in a highball with cola, or dropped into a pint of stout.

Prices in USD. Image: Jameson 

Glass of whiskey neat against black background
by David Klemt David Klemt No Comments

Stories Sell: Whiskey Maturing and Aging

Stories Sell: Whiskey Maturing and Aging

Glass of whiskey neat against black background

The whiskey emoji in real life.

When it comes to tempting a guest out of their comfort zone or introducing someone to a new spirit, telling a compelling story is key.

Now, when we’re talking about whiskey, there are several directions the relevant stories can take.

We can focus on a distillery’s heritage and legacy. There are the histories of master distillers and master blenders. And there are innovations that pertain to maturing and aging.

Look, it’s been a heavy week. The National Day of Action to Save Restaurants took place on Tuesday. Half of this week’s KRG Hospitality were focused on that crucial campaign.

So, I think we need to end this week with something fun. Remember, when your guests are having fun at your venue, they’re more apt to order that second or third drink. Of course, a fun experience also encourages first-time guests to convert to loyal, repeat guests.

You know what’s fun? Checking out how distillers are innovating and crafting special releases. Many limited-run expressions leverage attention-grabbing maturing and aging techniques to stand out.

Below are a few unique expressions. Sometimes, short and snappy is the best sales approach. Quickly sharing how a particular bottle was matured or aged can sell a dram quickly and effectively.

Jefferson’s Ocean

This bottle, a “very small batch” blend of straight bourbon whiskeys, goes on journey before arriving in your guest’s glass.

How great a journey? According to Jefferson’s Bourbon, Jefferson’s Ocean barrels travel on the deck of a ship 25 ports across five continents. During this aging process, the barrels also cross the equator twice.

The result is a unique bourbon with hints of salted caramel popcorn, tropical fruit, and brine. In short, the salt air of the sea is captured in each barrel that takes this impressive trip.

Starward Two-Fold, Nova, and Solera

David Vitale, the founder of Starward Whisky, is the guest on episode 63 of the Bar Hacks podcast.

During his episode, Vitale explains that Starward matures in Australian wine barrels. And to make sure the Australian distillery gets the most out of these barrels, Starward sources them from wineries that are within a day’s drive.

Vitale calls Two-Fold the “Swiss Army knife of whiskies.” Working well neat, on the rocks, in cocktails (like a Two-Fold & Tonic, says Vitale), and with food. Nova, also matures in barrels once filled with Australian red wine. The result is a whisky that Vitale says makes the world’s best Manhattan.

For Solera, Starward takes a slightly different approach. The distillery utilizes the Spanish Solera method for this expression, as the name implies. However, to really deliver a dram that embodies its home, Solera is matured in former Apera barrels. Apera, an Australian fortified wine, is similar to sherry.

Starward Ginger Beer Cask

If ocean aging and wine barrel maturation doesn’t grab your attention, this bottle may at least get an eyebrow raise out of your and your guests.

Now, before I proceed, this is a highly allocated Starward expression. During his podcast interview, Vitale told me even he, the founder, only gets one of these bottles when they come up for release.

The 2022 Starward Ginger Beer Cask is the seventh bottling of this experimental expression. To craft this rare spirit, Starward brews alcoholic ginger beer (Vitale comes from the craft beer brewing world in Australia) and finishes their single malt whisky in those ex-ginger beer casks.

Expect strong, spicy, warm notes of ginger, along with candied citrus, dark chocolate, vanilla, and pineapple.

American Highway Bourbon

When country music superstar Brad Paisley went on tour in 2019, he brought along something unique. That special something? A world first: 90 barrels of whiskey inside a 53-foot trailer.

That “rolling rickhouse” traveled coast to coast across 25 states. The 90 barrels toured and aged with Brad Paisley for more than 7,300 miles.

When the tour concluded, the trailered whiskey was blended with three Kentucky bourbons to create Batch One: one three year, one 13 year, and one 15 year. American Highway Reserve, in collaboration with Bardstown Bourbon Company, was born.

Batch Two is coming in 2022. For this expression, the rolling rickhouse followed Paisley’s 2021 tour.

Each of the bottles above tell a unique, tempting story. Better yet, these stories can be told to guests quickly. Upselling is an art, and these bottles make it easier.

Image: Mathew Schwartz on Unsplash

Cocktail resting on a ledge in front of a window
by David Klemt David Klemt No Comments

Moderation Movement: Damp January

Moderation Movement: Damp January

by David Klemt

Cocktail resting on a ledge in front of a window

Move over, Dry January, there’s yet another alternative to “traditional” alcohol consumption at the start of a new year.

As we know, Dry January consists of abstaining from drinking any alcohol for 31 days. Also known by the awkward name Dryuary, this annual practice continues to gain popularity.

However, not everyone is comfortable with this all-or-nothing approach. Instead, there are those who want to try Damp January.

What is It?

You’re likely already guessing how Damp January works. Rather than abstinence, participants practice moderation.

Generally speaking, that’s it—it isn’t a complex concept. However, there are many approaches to Damp January.

Some people set hard limits for themselves. For example, a wine drinker may resolve to only consume three glasses of wine per week. A beer drinker may choose to only have two beers from Monday through Friday.

Another approach is to determine how many full alcohol drinks one consumes on a weekend. Then, they decide to reduce that consumption by 50 or 75 percent.

However one chooses to participate in Damp January, the goal is reduction and moderation.

Is this a Fad?

In a word, no. Whatever label is put on it—moderation, sober curious, reduction—many consumers are looking to drink less alcohol.

Dry January was once seen as a fad. Instead, it’s safe to say it’s much closer to being mainstream.

Of course, time will tell if Damp January will earn as much buy-in as its abstinence-focused counterpart.

However, it’s easy to see how Damp January may become long-term behavior for some consumers.

What Does this Mean for Operators?

There are those who simply want to be more mindful of their alcohol consumption. Their goal isn’t to stop drinking alcohol, it’s to make lifestyle changes and reduce their drinking.

Sift through social media, forum and blog posts, and articles on the subject, and you’ll come across interesting motivations for moderation. In many cases, people point to alcohol playing a role in their social lives.

Of course, that means drinking with friends, coworkers, and family members at restaurants, bars, and nightclubs. They simply want to consume less alcohol per visit.

This doesn’t have to present as a threat to operators. The increasing popularity of alcohol-free beers, zero-proof spirits, and low-ABV options can prove profitable for a restaurant or bar’s bottom line.

Guests who making the decision to not consume alcohol or seek out low-proof options still want to socialize. They still want to visit bars and restaurants. More importantly, they want to feel comfortable in their choice.

So, it’s up to operators to ensure Damp and Dry January guests don’t feel alienated or mocked for reducing or abstaining from drinking. Providing low- and zero-proof drinks—and highlighting them on menus—shows these guests they’re welcome and supported.

Additionally, it’s crucial that these guests receive the same level of service and presentation as other people at your bar or restaurant. A little thought to make sure they’re treated the same will go a long way.

Image: Mathew MacQuarrie on Unsplash

Flipping through an open book
by David Klemt David Klemt No Comments

5 Books to Read this Month: January ’22

5 Books to Read this Month: January ’22

by David Klemt

Flipping through an open book

This month’s fun and informative book selections will help you develop next-level culinary, beverage and leadership skills as we kick off 2022.

To review December 2021’s book recommendations, click here.

Let’s jump in!

Try Dry: The Official Guide to a Month Off Booze

For those who want to learn more about Dry January, Try Dry is an insightful resource. Of course, this book is also informative beyond the first month of the year. As living alcohol-free movement becomes more mainstream, it’s important for operators to understand the movement. Whether permanent or temporary, there are myriad reasons some guests decide against drinking alcohol.

Of Peats and Putts: A Whisky and Golf Tour of Scotland

During the pandemic, interest in golf skyrocketed. In part, this has led to increased interest in golf simulators, driving ranges, and nine-hole rounds of golf rather than full, 18-hole outings. Of Peats and Putts tells the story of golf and whisky in Scotland. A compelling read for operators looking to bring golf into their businesses.

The Way of the Cocktail: Japanese Traditions, Techniques, and Recipes

Not even two months on the market and already causing quite the buzz! The Way of the Cocktail comes from Julia Momosé, one of the minds behind Chicago cocktail destination Kumiko. From classics to new riffs, the recipes in this book are based on 24 micro-seasons.

Bourbon [Boxed Book & Ephemera Set]: The Story of Kentucky Whiskey

Clay Risen is considered an authority on spirits. In particular, he’s lauded as an expert on whiskey. Bourbon lovers will appreciate the Bourbon: The Story of Kentucky Whiskey box set for what it is: a definitive history of America’s native spirit. Along with profiles of Kentucky distillers, Risen has included interviews and photographs to tell the story of bourbon.

Amaro: The Spirited World of Bittersweet, Herbal Liqueurs, with Cocktails, Recipes, and Formulas

There are many reasons to love amaro. Bitter and bittersweet notes, complex flavor profiles, and their utility when it comes to crafting low-ABV cocktails are among those reasons. Amaro by Brad Thomas Parsons explores the rich history of amaro and includes over 100 recipes.

Image: Mikołaj on Unsplash

Stay Weird neon sign with purple background
by David Klemt David Klemt No Comments

Stand Out with Weird Holidays: January ’22

Stand Out with Weird Holidays: January ’22

by David Klemt

Stay Weird neon sign with purple background

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 January is no exception. These holidays range from mainstream to food-centric 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.

January 5: National Bird Day

The Jungle Bird. Grey Goose. Famous Grouse. Redbreast. Eagle Rare. Wild Turkey. Kentucky Owl. Chicken wings. Duck fat. Use this holiday to feature your bird-themed cocktails, spirits, beers, and foods.

January 7: National Tempura Day

When it comes to 2022 trend predictions, comfort food is right at the top of many experts’ lists. And when it comes to comfort foods, battering and frying is always a winner. If you can batter and fry it, put it on your menu and promote it.

January 11: National Milk Day

This is the day to perfect and promote your milk cocktails. The Coquito, Bourbon Milk Punch, the Grasshopper, the Mudslide… National Milk Day is easy and fun to celebrate.

January 14: National Dress Up Your Pet Day

Does your business permit guests to bring their dogs or other pets to tag along when they visit? Encourage them to dress up their pets, and make sure you document the results on your venue’s social media channels.

January 19: National Popcorn Day

Is popcorn weird? No, of course not. Is tricking out your popcorn with seasonings weird? That depends on how creative you and your back of house can be. Think outside the popcorn tub, craft some intriguing popcorn flavors, and get your guests talking on social media.

January 20: National Get to Know Your Customers Day

Yep, I’m gonna encourage your strongly to collect the data of every guest who visits and spends money at your business. This would be a great holiday to launch or heavily promote your loyalty program.

January 24: National Beer Can Appreciation Day

Creative beer can design goes hand in hand with craft beer brewing. A lot of thought goes into beer can design and particularly eye-catching labels deserve more than a passing glance. Feature the most creative and attention-grabbing beers on your menu on National Beer Can Appreciation Day. And yes, you should definitely feature them on your social media channels.

January 29: National Corn Chip Day

Ah, the corn chip, a perfect vessel for hearty dips. They’re also ideal for walking tacos, a.k.a. tacos-in-a-bag. If you have corn chips and taco fixin’s, you can offer your guests walking tacos on National Corn Chip Day.

January 31: National Backward Day

There are several ways you can celebrate this day with your guests and staff. One simple but fun way to do so is to encourage your guests to dine in backwards order: dessert first, entrée, and then appetizer. Of course, you could print a specialty menu backwards but that runs the risk of annoying your guests. But still…interesting idea.

Image: Dan Parlante on Unsplash

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