Cocktails

Quarter Proof Light Gin bottle and cocktail
by David Klemt David Klemt No Comments

ABV: Does it Have to Be All or Nothing?

ABV: Does it Have to Be All or Nothing?

by David Klemt

Quarter Proof Light Gin bottle and cocktail

In the discussion of alcohol, it seems to be an all-or-nothing topic: spirits and drinks are either full-proof or zero-proof.

Innovations in the space take two paths. There are brands like Seedlip that create alcohol-free spirits using botanicals, herbs and other ingredients. Resulting products are original creations with unique flavor profiles.

Another path is taken by brands such as Lyre’s. Rather than creating entirely new spirits, these producers craft alcohol-free that mimic their full-proof counterparts. For example, Lyre’s vast range includes a zero-proof bourbon and rum.

When it comes to drink builds, things get a little deeper. Yes, the all-or-nothing approach still applies to a point. Obviously, there are standard and high-proof cocktails. And yes, there are alcohol-free, zero-proof cocktails, also known as “mocktails.”

However, there’s also a third approach: low-ABV cocktails. Two popular build techniques are:

  • making low-proof liqueurs and wines the stars in Spritzers and other drinks; and
  • reverse cocktails.

When the conversation around lower-proof cocktails first gained steam, Spritzers, Fizzes and other options were brought to the forefront.

Then came the reverse cocktails, which I’ll explain briefly using a Reverse Martini build:

Let’s say your traditional recipe calls for two ounces of gin, a half-ounce of sweet vermouth (we can fight about this some other time), and a dash of orange bitters. To build the Reverse Martini, half the gin, quadruple the sweet vermouth, and keep the bitters the same.

Crafting reverse cocktails isn’t an overly complex process. But what if there was a third entry in the full-proof versus zero-proof battle?

Quarter Proof

It turns out, there is another path those seeking to consume lower-proof cocktails can take.

As the brand Quarter Proof says (or asks), “Who said it had to be all or nothing?” As the name implies, this brand intends to craft spirits that ring in at a quarter of the proof of their traditional counterparts.

 

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The brand’s first product, G/N, is produced in the same manner as full-proof gin: copper pot distillation. Like traditional gin, G/N is made with juniper berries.

However, because the resulting liquid is just 12-percent ABV and not 37.5 percent, European law says it can’t be designated “gin.” So, Quarter Proof got creative with the name.

Quarter Proof G/N is like a full-proof London Dry Gin in every way—aroma, flavor profile, mouthfeel, finish—save alcohol content. Along with juniper berry, expect coriander, sweet orange, and grapefruit on the nose and palate.

This is an intriguing development in the world of spirits and I’m eager to see what Quarter Proof crafts next. “Light spirits” produced to deliver the full drinking experience with moderation from the ground up are a compelling option.

Image: Quarter Proof

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

Winter Sangria for the Holidays

Winter Sangria for the Holidays

by David Klemt

Sangria in a pitcher on a bar

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

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

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

What is Sangria?

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

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

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

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

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

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

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

Winter Red Wines

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

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

The following red wines are excellent during the winter:

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

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

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

Winter Fruits and Spices

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

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

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

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

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

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

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

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

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

Image: Ralph (Ravi) Kayden on Unsplash

Upscale tequila bar with luxury bottles on back bar
by David Klemt David Klemt No Comments

Código 1530 Tequila Closes the Loop

Código 1530 Tequila Closes the Loop

by David Klemt

Upscale tequila bar with luxury bottles on back bar

The evidence that consumers are showing increasing interest in luxury spirits continues to mount, with tequila benefiting greatly.

According to DISCUS, the luxury category of tequila continues to grow. Sales volume is up 30.7 percent annually since 2015 for luxury tequila brands.

While it’s easy to point to brand recognition, cache and perception, there may be another reason for this growth.

In a word, “responsibility.”

Sustainability is Sexy

Episode 57 of Bar Hacks features Collin De Laval. He’s the company mixologist for Código 1530 Tequila, and he’s intimately familiar with the brand.

So, De Laval knows more than every nuance of each Código 1530 expression. He also understands the ethos that drives the brand and its processes.

One of Código’s values is responsibility, which it manifests through sustainability efforts. As De Laval explains, “we try and close a lot of the waste loop, as much as we can.”

Not only does Código utilize naturally filtered water, they cut the water back out of their heads and tails. That water is then reused. The brand uses broken pieces of barrel and spent agave to char new barrels.

Further, Código is a small craft distiller. They don’t level thousands upon thousands of agave each day. Instead, they’re selective and take only what’s necessary.

“We’re treating the land a lot better in that way,” says De Laval.

These efforts are increasingly appealing to consumers. It’s not just the liquid in the bottle that matters. How that liquid got into the bottle is important to them.

“Now it’s like, ‘I know this brand. I know they do good stuff,'” De Laval says.

That “good stuff” doesn’t reference only the quality of the spirits but a brand’s responsibility and sustainability.

Drinking Better

“People are drinking ‘up’ now,” says De Laval. “Gone are the eras of, ‘Let me get whatever’s well.'”

He’s not talking about how a guest orders their drink. By “up” De Laval means they’re choosing top-shelf spirits.

Six years of steady growth for luxury or ultra-premium spirits supports this claim.

De Laval isn’t the only Bar Hacks guest who notices this trend. During episode 56, Pernod-Ricard Prestige sales manager Maxime Lecocq mentions the trend as well.

If luxury spirits and wines had suffered during the pandemic, that would’ve made sense. It could’ve been explained as people being cautious with their money.

Indeed, consumers were cautious. However, not in the way that many would assume. The numbers support the belief that consumers were spending more to drink higher-quality bottles.

Interestingly, drinking better doesn’t appear to refer only to quality or price. Many small, luxury craft distillers enjoy the perception as more responsible than large, industrial producers.

Drinking better now seems to mean drinking what’s better for the environment. And if what’s more responsible and sustainable happens to be ultra-premium, consumers are willing to pay for it.

Image: Spencer Pugh on Unsplash

Black glass Coca-Cola bottle with black background
by David Klemt David Klemt No Comments

Stir Up This Authentic Mexican Cocktail

Stir Up This Authentic Mexican Cocktail

by David Klemt

Black glass Coca-Cola bottle with black background

A simple, three-ingredient cocktail can make a big impact on guests when it’s authentic and the build is part of the presentation.

A perfect example of authenticity and a wow-factor cocktail build is the Batanga.

During episode 57 of Bar Hacks, Collin De Laval recommends this deceptively simple drink.

La Batanga

When De Laval is creating, it’s important to him that he remains faithful to a particular country, region or town.

As the company mixologist for Código 1530, that means honoring tequila in an authentic way.

Not only is De Laval a “blanco drinker, through and through,” he’s also unafraid of things getting “rowdy.”

So, while he isn’t the creator of the Batanga, he is a big fan.

One reason, as he mentions on Bar Hacks, is that the drink seems like it shouldn’t work. After all, the recipe combines tequila blanco, lime juice, and Coca-Cola.

Now, one could say that this is “just” a Cuba Libre with tequila stepping in for rum. However, that’s far too dismissive; the flavor profiles are vastly different.

In fact, I’m fairly certain that nobody has raised an eyebrow at a Cuba Libre and said the ingredients shouldn’t work together.

Impactful Build

You may find yourself wondering how this simple cocktail can possibly wow guests. Really, what’s impressive about combining tequila, juice and cola, and stirring?

Well, it’s the stirring that’s the secret.

Per several sources, the Batanga’s creator had a trick up his sleeve when he came up with the recipe. And that trick was a big knife with a wood handle.

Don Javier Delgado Corona created the Batanga in 1961 at La Capilla, his bar in Tequila, Mexico. When it came time to finish his build, he stirred the drink with the aforementioned wood-handled knife.

Even better, Don Javier is reported to have explained, if that knife has been used to cut limes, salsa ingredients, or ingredients for guacamole.

I’m going to go out on a limb here and assume that unless they’ve had a Batanga made in Mexico, not many guests have watched a bartender stir their drink with a big knife.

Of course, not just any knife will have real impact, so I recommend using the biggest knife your highball or specialty glassware will accommodate.

The Recipe and Technique

Obviously, you can decide which of your tequilas to use when adding the Batanga to your menu.

Of course, you can also build it with whatever tequila your guest requests.

However, we’re going to use Código 1530 tequila for this recipe. After all, the brand certainly speaks to authenticity.

Additionally, Código 1530 also speaks to consumer desire to drink better and seek out ultra-premium spirits. Tequila is one of the luxury spirits categories benefitting most from this consumer trend, with sales volume increasing 30.7 percent annually since 2015.

La Batanga

Recipe created by Don Javier Delgado Corona at La Capilla

  • 2 oz. Código 1530 Blanco
  • 0.5 oz. Fresh-squeezed lime juice
  • Coca-Cola to top (per De Laval, only Mexican Coke in the glass bottle will do)
  • Salt for rim

Salt rim of highball glass or other tall glassware with decent width. Add ice to glass. Combine Código 1530 Blanco and lime juice. Top with cola. Most importantly, stir with a big knife and serve to wowed guest.

Image: Jeanson Wong on Unsplash

Luxury concept featuring Champagne coupes on silver tray
by David Klemt David Klemt No Comments

As Guests Learn More, Luxury Grows

As Guests Learn More, Luxury Grows

by David Klemt

Luxury concept featuring Champagne coupes on silver tray

Consumers are drinking better and the luxury categories of several spirits, wine and Champagne are benefitting.

Interestingly, this growth no longer appears to be driven solely by a desire to stand out and be seen.

Instead, according to one Bar Hacks podcast guest, consumers seem to be more carefully allocating their dollars.

Luxury Continues to Rise

The word “luxury” tends to conjure thoughts of expensive, high-end items.

Indeed, that’s certainly still a part of luxury. However, the concept of luxury as unattainable to most people is seemingly falling to the wayside.

Maxime Lecocq, Prestige sales manager in Las Vegas for Pernod-Ricard, shares a similar thought on episode 56 of Bar Hacks.

“The consumption style started to change during the pandemic,” says Lecocq. “So, people are more careful on what they’re drinking, where they’re spending their money.”

Intriguingly, Lecocq doesn’t mean that people were looking to spend as little as possible. Rather, they wanted higher quality for their dollars.

“Instead of having just any Scotch, they’re gonna research more,” Lecocq says. “Instead of spending, like, $25, they’re gonna be like, ‘Oh, I’m gonna spend $40 but I’m gonna be more careful about what I’m gonna drink.'”

As far as Lecocq is concerned, consumers doing more research is benefiting the luxury segment.

Why does he think that? Because it appears that research is leading consumers to spend more on luxury spirits and wine.

Numbers Support Luxury Growth

Early last month, Distilled Spirits Council of the United States (DISCUS) shared their research into luxury spirits.

DISCUS data shows that during the period from 2015 to 2020, luxury spirits brands saw sales growth of 125 percent. Further, looking at the first half of 2021, luxury spirits volume is up 25 percent.

For the curious, DISCUS considers any brand that sells 750mL bottles at retail for $50 or more to fall within the luxury segment. So, $10 more than the example Lecocq provides during his Bar Hacks appearance.

There are six luxury categories tracked by DISCUS: American whiskey, Cognac, Irish whiskey, Japanese whisky, Single Malt Scotch, and Tequila.

On his podcast episode, Lecocq discussed three of those categories: Cognac, Single Malt Scotch, and Tequila.

Growth Categories

Per DISCUS, American whiskey has seen annual growth since 2015 of 41 percent. For Japanese whisky, that rate of growth is 42 percent.

Irish whiskey and Single Malt Scotch are also healthy annual growth. However, Irish whiskey’s annual growth is only a third of that of its Japanese counterpart at 14-plus percent.

Single Malt Scotch, in the first half of 2021, is up 5.6 percent.

According to DISCUS, Cognac’s annual growth is nearly 16 percent. Lecocq posits that this rise in interest in Cognac is down to shifting consumer perception.

Once thought of as “your grandparents’ drink,” younger consumers are now more eager to explore this type of brandy.

It’s perhaps tequila that sees the most interesting growth. Given its explosive and seemingly unwavering popularity, I thought the luxury tequila category would see growth in excess of 42 percent.

However, per DISCUS, luxury tequila brands are up 30.7 percent annually since 2015. Obviously, that’s impressive growth, and the category represents 28 million bottles sold.

That’s more than American, Irish, Japanese and Single Malt Scotch whiskeys combined.

Of course, this doesn’t mean that operators should abandon their less expensive spirits and wines. It does, however, show that consumers are willing to pay more for what they perceive to be higher quality brands.

Image: Billy Huynh on Unsplash

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

5 Books to Read this Month: November

5 Books to Read this Month: November

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 this November.

To review October’s book recommendations, click here.

Let’s dive in!

Cook as You Are

The Great British Baking Show contestant Ruby Tandoh is a food writer with a half-dozen books to her name. Her latest will likely change how you look at food and its preparation. In particular, the “mini” version of Cook as You Are aims to be as inclusive as possible. The free download makes it easier for people who learn differently or require assistance in the kitchen to enjoy cooking. Cook as You Are features 100 original recipes created by Tandoh that don’t require hours of preparation or professional-grade kitchen equipment to execute.

The Bullhearted Brand

Expert Joseph Szala explains why operators should view branding as a strategic endeavor. Branding is more than a clever name, eye-catching logo, and slick tagline. Szala, as he explains, “lay(s) out the foundational elements and details about creating and scaling restaurant brands” in The Bullhearted Brand, drawing from years of real-world experiences.

Bourbon’s Backroads

Bourbon is one of the few spirits that America can truly claim as its own. Myths and legend abound, such as the claim that whiskey can only be called bourbon if it’s produced in Bourbon County. Karl Raitz conducted extensive research to uncover the full history of bourbon in the United States for Bourbon’s Backroads.

Gilded Age Cocktails

Author Cecilia Tichi takes readers on a cocktail journey spanning three decades. The Gilded Age, which took place between 1870 and the early 1900s, is known as the Golden Age for cocktails. Readers will be able to learn the stories of not only classic Golden Age cocktails to pass on to others, but also the stories of their creators. Gilded Age Cocktails transports us back to the pre-Prohibition Era, a time when bartenders first became famous and helped us all drink better.

Hacking the New Normal

Doug Radkey, president of KRG Hospitality, author of Bar Hacks and Hacking the New Normal, makes the case for making meaningful, impactful change in order for the hospitality industry to survive and thrive moving forward. As he explains during bonus episodes of the Bar Hacks podcast, as have multiple podcast guests like Chef Brian Duffy, the industry won’t truly recover unless we change our mindsets and the way restaurants, bars, hotels, resorts, entertainment venues, and arenas operate and treat staff.

Image: Mikołaj on Unsplash

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

Stand Out with Weird Holidays: November

Stand Out with Weird Holidays: November

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 November is no exception. These holidays range from mainstream—Thanksgiving Eve and Thanksgiving, anyone?—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 October’s list, click here.

November 1: World Vegan Day

Obviously, this holiday isn’t weird for vegans or vegetarians. There are, however, those who still find this particular diet odd. Well, this is the perfect holiday to learn more about vegan cooking and eating. Pass on that knowledge by adding delicious vegan dishes to your menu.

November 4: National Candy Day

Do you have a surplus of candy now that Halloween is over? Trying to fight the temptation to eat it all yourself? Various candies perform well as garnishes for cocktails. There’s also another way to approach this holiday, like featuring starters such as candied bacon.

November 6: National Nacho Day

So, this holiday is more fun than weird, really. However, you can probably see the potential to deviate from the standard nacho builds. Instead, ask your kitchen staff to get creative and come up with intriguing takes on nachos that will grab the attention of your guests.

November 9: National Scrapple Day

One of the best ways to cut back on food waste in restaurants, bars, and hotels is to utilize as much of a given ingredient as possible. Scrapple, of which our Philadelphia audience will no doubt be very well aware, consists of pork scraps. Guests outside of Pennsylvania may have never tried scrapple before, so this holiday is the perfect time to tempt them with a new taste sensation.

November 12: National Pizza with the Works Except Anchovies Day

It’s not this pizza that’s weird, of course. It’s the very specific pizza this holiday is celebrating. I’m guessing that you know exactly what to do to celebrate this holiday with your guests.

November 14: Pickle Day

The (in)famous Pickleback. Bloody Mary made with pickle juice. A Dill Pickle Martini. Pickle appetizers and starters. If you’ve got pickles and some degree of creativity, it’s pretty clear what needs to be done on November 14.

National 15: National Spicy Hermit Cookie Day

This is another very specific holiday. This cookie, the Spicy Hermit, features flavors that couldn’t be any more perfect for fall: cinnamon, clove, allspice, and nutmeg. You can Google a recipe, of course, but we found this one and it seems delicious.

November 17: National Take a Hike Day

We’re big fans of encouraging guests and staff to get outside. There are thousands of trails throughout the United States and Canada, ranging from the easy-peasy to the truly treacherous, so the sky’s the limit. Encourage guests to take a hike and grab a bite and drink at your establishment to rest and recover. Have them tag your spot and their meal, of course.

November 28: Red Planet Day

It seems like billionaires and millionaires can’t get enough of Mars. Over the past few years, space travel has focused almost exclusively on the idea of reaching the Red Planet and figuring out how to live on it. So, if you’ve got dishes and drinks that are predominantly red in color, put them at the forefront on November 28.

Image: Dan Parlante on Unsplash

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

5 Books to Read this Month: October

5 Books to Read this Month: October

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 this October.

To review September’s book recommendations, click here.

Let’s dive in!

Restaurant Marketing That Works: Back to the Basics: Before, During & After the Pandemic

Bar Hacks podcast guest and expert restaurant marketer Matt Plapp’s most recent book provides everything you need to supercharge your marketing and engagement efforts. Matt makes understanding the basics, collecting guest data and building an effective database, and boosting engagement easy. This is the best $7 (for the paperback) you’ll ever spend.

Spirits of Latin America

Revered James Beard Award-nominated bartender and operator Ivy Mix takes readers on a cultural and historical journey through Latin America’s spirits and cocktails. Spirits of Latin America is the 2021 Spirited Award for Best New Book on Drinks Culture, History or Spirits and features more than 100 recipes.

Drinking French

This book is the winner of the 2021 Spirited Award for Best New Cocktail or Bartending Book. Author David Lebovitz dives deep into French drinking culture through 160 recipes and beautiful photography. Readers will learn how to drink like the French do through classic and modern drinks, snack pairings, and stories.

Grit: The Power of Passion and Perseverance

Author Angela Duckworth explains why grit, not talent, is the best indicator of perseverance. Grit is the book Jennifer Radkey references in her most recent article for KRG Hospitality. If you want to change the way you hire and build teams, this is the book for you.

Death & Co Welcome Home

The third book from Alex Day, Nick Fauchald, and David Kaplan, the team behind Death & Co., features more than 400 recipes. Now, while this book targets home bartenders, it’s also beneficial to bar professionals as it delves into the Death & Co. cocktail development program. Is that worth a $35 investment? Absolutely.  Death & Co. Welcome Home is available now for pre-order.

Image: Mikołaj on Unsplash

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

Stand Out with Weird Holidays: October

Stand Out with Weird Holidays: October

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 October is no exception. These holidays range from mainstream—Halloween, anyone?—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 September’s list, click here.

October 3: National Boyfriend Day

I’m pretty sure you understand exactly what this holiday honors and how to encourage guests to celebrate it. Invite people into your restaurant or bar to treat their boyfriend to a bite, drink, and good time.

October 6: National Noodle Day

Do you have noodles? Like to sell them to guests? Enjoy creating LTOs and specialty noodle dishes? This is the holiday to celebrate all of your favorite things with your guests.

October 8: National Fluffernutter Day

Ah, Fluffernutter. Marshmallow fluff resonates with a lot of people, particularly ’80s and ’90s kids. National Fluffernutter Day is the perfect holiday to leverage nostalgia, creative cocktails and desserts, cooling temperatures, and candy.

October 9: National Motorcycle Ride Day

One of the best parts about cruising in a group on motorcycles is stopping to refuel at a restaurant or bar. Encourage your bike-riding guests to begin, take a break during, or end their group ride at your venue.

October 11: National Kick Butt Day

No, this isn’t a day about literally kicking any butts. Instead, this holiday is about motivating people to take the necessary steps to realize their dreams and achieve their goals. Encourage your guests to take steps to reach their goals and celebrate doing so at your business.

October 13: National Emergency Nurse’s Day

Nurses always deserve our thanks. However, I think we can all agree that the past 18 months have been particularly difficult and overwhelming for nurses. Offer the emergency room nurses (all nurses, really) an amazing food or drink promotion to thank them for all they do.

October 15: National Grouch Day

While this holiday focuses on letting people let their grouch flag fly, operators can take a different direction. Why not offer people a place and promotion to get out of their funk through great food, amazing drinks, and a fantastic time?

October 17: Wear Something Gaudy Day

I mean, this holiday is two weeks out from Halloween—people are willing to make any excuse to dress up.

October 21: Get to Know Your Customers Day

Do you really want to boost your bottom line? Get to know your customers. Really, this holiday is for you. Use this day to implement guest data-collecting practices and train your team to obtain this valuable information. Learn more about why and how to build a guest database on episode 51 of Bar Hacks with Matt Plapp.

October 25: Sourest Day

There are multiple ways to approach Sourest Day. Some say it’s about eliminating the “sour” people in our lives. Others use it to enjoy sour candies which, admittedly, is perfect for Halloween month. For operators, promoting sour beers and cocktails is likely a winning strategy.

October 29: National Breadstick Day

Unless someone is counting their carbs strictly, everyone enjoys a breadstick. In reality, not many people have the discipline to enjoy just one. If you’ve got breadsticks on your menu, you know what to do on this holiday.

Image: Dan Parlante on Unsplash

Cocktail and smoke on top stack of books
by David Klemt David Klemt No Comments

8 Bourbon Cocktails You Need to Know

8 Bourbon Cocktails You Need to Know

David Klemt

Cocktail and smoke on top stack of books

This is the culmination of all our Bourbon Heritage Month coverage, our final word on the subject: the bourbon cocktails you must know.

Yes, there are those out there who bristle at the thought of enjoying their favorite spirit being adulterated.

Combining bourbon with mixers, modifiers, even ice?! “Blasphemy,” they hiss.

Personally, we believe in enjoying spirits however you want. That’s doubly true for paying guests.

So, this is for those who appreciate their bourbon with ingredients beyond a drop of the world’s most pure water or an impossibly clear ice cube.

Here are the bourbon cocktails you and your bar team need to know.

Old Fashioned

At this point, the Old Fashioned is ubiquitous to the point that it’s doubtful there’s even a neophyte bartender who can’t make at least a mediocre one. However, this drink doesn’t carry its “classic” designation for no reason. In fact, the simpler the drink, the more legendarily classic, the more crucial it is that your bar team can absolutely nail it.

Add a half-teaspoon of sugar, three dashes of Angostura Bitters, and one teaspoon of water to a rocks glass. Stir until the sugar is dissolved. Add a large ice cube or ice sphere, or a fill the glass with big ice cubes, and add two ounces of bourbon. Stir, express an orange peel around the rim of the glass, and drop it into the drink.

Bourbon Smash

Here’s an interesting bit of trivia: All Smash cocktails are Juleps but not all Juleps are Smashes, according to Imbibe Magazine. While difficult to define, Imbibe says crucial characteristics of a Smash are ice, fruit that’s in season, and a spirit base.

Prepare a rocks glass by chilling it with ice. Grab a cocktail shaker and toss in three lemon wedges. Muddle those, then add two ounces of bourbon, three-quarters of an ounce of simple syrup, three or four fresh mint leaves, and ice. Dump the ice from the rocks glass and add a large ice cube or sphere, or big ice cubes. Shake the shaker hard until chilled, double strain into the prepped rocks glass, and garnish with a mint sprig, a popular ingredient and garnish for Smashes.

Hey, speaking of that Mint Julep trivia we mentioned…

Mint Julep

The Mint Julep is the traditional drink of the Kentucky Derby, of course. In fact, it’s said that more than 10,000 bottles of Old Forester Mint Julep are poured during Kentucky Derby weekend. While those ready-to-serve bottles are convenient, we’re going to focus on a traditional cocktail build.

Now, you can build this drink in a rocks glass. But who wants to drink this in anything but a frosty, ice-cold Julep cup? So, you’re going to start by muddling three fresh mint leaves inside the Julep cup. Then, pack the cup with crushed ice. Add two ounces of bourbon, a half-ounce of simple syrup, and stir gently. Add more crushed ice and round it off above the rim. Dust with powdered sugar and garnish with a fresh mint leaf or two.

Kentucky Mule

While we’re building cocktails that call for specialty drinkware… After the Moscow Mule exploded in popularity across North America, variants began popping up all over the place. Agave-focused bars made tequila- and mezcal-based Mules. And, of course, whiskey-centric programs latched onto their own versions of the Mule.

Enter: The Kentucky Mule. The star of this cocktail is, obviously, bourbon. Pour two ounces of bourbon into a Moscow Mule mug or highball glass—honestly, this is a toss-up given the recent surge in popularity of highballs—along with a half-ounce of fresh-squeezed lime juice. Fill the mug or glass with ice, top with ginger beer, and garnish with a mint sprig.

Bourbon Sour

In the interest of transparency, this can also be called the Whiskey Sour. I just want to make it clear that this particular recipe calls for bourbon.

With that out of the way, add two ounces of bourbon, three-quarters of an ounce of fresh-squeezed lemon juice, and a half-ounce of simple syrup to a shaker. If egg white will be used to build your Bourbon Sour, add a half-ounce to the shaker. For the egg-white version, dry shake for 30 seconds, add ice, and shake again until chilled. Skip the dry shake if no egg whites are used—just add ice and shake until well chilled. Strain into a coupe and garnish with three to four drops of Angostura bitters.

Boulevardier

Some people malign the Boulevardier is just a Negroni that swaps out the gin for bourbon (or other types of whiskey). I personally disagree with that derisive assessment as bourbon imparts entirely different characteristics.

Regardless of where you stand, part of the magic of the Negroni is that it calls for equal parts—it’s a 1:1:1 cocktail. So, I encourage you to try making your Boulevardier the same way. (Note: Some people add a quarter-ounce more of bourbon to stand up to the Campari.) Prepare a rocks glass with ice and set aside. To a mixing glass, add ice and equal parts bourbon, Campari, and sweet vermouth. Again, toss the ice inside that’s inside the prepared rocks glass and add fresh ice. Stir the liquid in the mixing glass until well chilled, strain into the prepared rocks glass, and garnish with an orange peel or twist.

Billionaire

If you’ve been to Employees Only, you’ve likely tried the Billionaire or at least know about it. Per Liquor.com, the Billionaire is a “sophisticated” riff on the Millionaire cocktail. The EO variant eschews the Millionaire’s Grand Marnier, absinthe, egg white, and freshly grated nutmeg garnish.

Instead, the Billionaire is a simpler build that calls for a specific bourbon and absinthe bitters. First, prepare a stemmed cocktail glass with ice to chill it (or task bar team members with placing them in in the freezer or refrigerator as part of their duties) and set aside. Add two ounces of Baker’s Single Barrel bourbon (107 proof), an ounce of fresh-squeezed lemon juice, a half-ounce of grenadine, a half-ounce of simple syrup, a quarter-ounce of absinthe bitters, and ice to a cocktail shaker. Shake hard until well chilled and strain into the chilled cocktail glass. Float a lemon on wheel on top to garnish.

(Updated) Amaretto Sour

This recipe is Jeffrey Morgenthaler’s modern take on the classic Amaretto Sour. To make it, you’ll need to have at least one cask-strength bourbon in your inventory. Unlike the other cocktails on this list, bourbon isn’t the star of the show. That honor goes to amaretto liqueur, but the bourbon is one hell of a supporting actor.

Prepare a rocks glass by chilling it with ice. Start by adding one-and-a-half ounces of amaretto, three-quarters of an ounce of cask-strength bourbon (remember, cask strength!), an ounce of fresh-squeezed lemon juice, one teaspoon of rich simple syrup, and a half-ounce of egg white to a shaker. Dry shake for 15 seconds, then add ice to the shaker and shake again. Dump the ice from the prepared rocks glass, add fresh ice (large cube or sphere, big ice cubes, etc.), strain the liquid, and garnish with a lemon twist and two brandied cherries on a skewer.

Image: Bon Vivant on Unsplash

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