Drink holiday

by David Klemt David Klemt No Comments

Clash of the Coffee Cocktails

Clash of the Coffee Cocktail Titans: Espresso Martini vs. Carajillo

by David Klemt

AI-generated image of a Carajillo cocktail next to an Espresso Martini

It took quite a few attempts for AI to generate a Carajillo without a lemon wedge or wheel garnish, with oddly placed ice on top of the foam.

It’s National Espresso Martini Day on Friday, March 15, the day we celebrate a cocktail that has been having “a moment” for decades.

I doubt the man behind the Bramble thought the Espresso Martini (originally the Vodka Espresso) would take on the life it has. The late, legendary Dick Bradsell created this modern classic in London in the 1980s. Oh, and he was also leading the charge for London’s cocktail scene revival at the time.

For whatever reason, the Espresso Martini (also known as the Pharmaceutical Stimulant when served on the rocks) enjoys immense popularity but also suffers widespread mockery. Hey, I’m also guilty of cracking jokes at this stalwart’s expense. Although, my issue is the annual articles saying, “Espresso Martini, so hot right now. Espresso Martini.”

The drink itself? I’ve enjoyed my fair share. And, damn it, I’ll do it again.

Now, I’m mainly writing about National Espresso Martini Day to put it on your radar. This Bradsell creation is wildly popular, and this year’s holiday falls on a Friday. So, there’s ample opportunity to engage with guests, increase traffic, boost revenue, and get creative.

However, I did use the words “clash” and “versus” in the title of this article for a reason…

Clash of the Coffee Cocktail Titans

I submit that National Espresso Day is the perfect time to make guests not in the know aware of the Carajillo.

Look, I know it’s not cool to steal someone’s thunder on their big day. We know we shouldn’t propose to our significant other at someone’s wedding reception. And it’s poor form to pull focus on someone’s birthday with big life event news.

Still, I’m going to propose that operators use National Espresso Martini Day to introduce guests to its rival.

A great rivalry tends to be beneficial for both participants, so why not stoke a friendly feud between these two coffee cocktail heavyweights? To get people’s promotional wheels turning, allow me to suggest an approach.

One way to get guests acquainted with both cocktails is to have them order them back to back. Encourage the ordering of a traditional (or signature) Espresso Martini. Then, have the guest order a Carajillo, traditional specs or otherwise. Right there, operators have gotten a guest to order the important second drink.

If an operator really wants to lean into this approach, they can even create a prix fixe cocktail menu featuring the Espresso Martini and Carajillo. A third drink could be a signature or personalized riff on whichever cocktail the guest enjoyed most.

Espresso Martini

  • 2 oz. Vodka
  • 1 oz. Fresh-brewed espresso
  • 0.5 oz. Coffee liqueur
  • 0.25 oz. Simple syrup
  • 3 Coffee beans to garnish

Add ice to a cocktail glass to chill it. Alternatively, keep some chilled cocktail glasses on hand. Add all liquid ingredients to a cocktail shaker with ice. Shake well, then strain into prepared cocktail glass. Garnish with three coffee beans.

Carajillo

  • One part Licor 43
  • One part coffee
  • 3 Coffee beans to garnish (optional)

Add equal parts Licor 43 and coffee to a cocktail shaker with ice. Shake very well to create a foamy texture, then pour into a cocktail glass.

It’s important to note that a Carajillo can be poured over ice or served up. Also, one can use any type of coffee they prefer, including cold brew. Further, some people make a Carajillo with horchata, while others serve it with a small bowl of sugar. There are also people who use cinnamon sticks and chocolate shavings for garnish.

Going even deeper, some bars serve the Carajillo as a layered, stacked, or pousse-café drink, also known as puesto style.

Image: Shutterstock. Disclaimer: This image was generated by an Artificial Intelligence (AI) system.

KRG Hospitality Start-Up Restaurant Bar Hotel Consulting Consultant Solutions Plans Services

by David Klemt David Klemt No Comments

Drink Donnybrook: Brandy Alexander

Drink Donnybrook: Brandy Alexander

by David Klemt

Bartender straining cocktail into glass

The classic Brandy Alexander cocktail, which we celebrate at the end of this month, is slowly approaching a century since its first appearance.

That is, of course, if we go solely by the first time this creamy cocktail’s recipe was printed in a book. For the curious, the book is Cafe Royal Cocktail Book by William J. Tarling. And that book was first published in 1937. Notably, Tarling’s book was published by the United Kingdom Bartenders Guild.

Now, since you’re reading this you know this is a new entry in the Drink Donnybrook series. So, you know that the Brandy Alexander’s history is unclear. You also know, if this isn’t you’re first time reading one of these articles, that I love a cocktail with a shadowy origin.

We do know, however, that the Brandy Alexander belongs to the Duos and Trios cocktail family. Per Gaz Regan, a Duo is a base spirit plus a liqueur. Add a cream or cream liqueur to the Duo and you get a Trio, which describes the Brandy Alexander.

Let’s dive into this creamy cocktail’s creation.

Firsts

The Brandy Alexander is itself a riff on a cocktail that predates its appearance in Cafe Royal Cocktail Book by twenty years.

First, there was the Alexander. This predecessor is made with gin. According to my deep dive, the gin-based recipe first appeared in Recipes For Mixed Drinks by Hugo Ensslin in 1917.

As time went on and more cocktail recipe books were published, something interesting happened. The gin-based recipe would commonly be referred to as Alexander #1, or the first recipe. As you may have already guessed, the brandy version would be listed as Alexander #2.

Per Tomas Curras, cocktail books seem to have changed the naming convention to Alexander and Brandy Alexander some time in the 1970s.

Of the two recipes, it appears that the Brandy Alexander is the more popular. So, while it didn’t show up first, it has taken first place (allegedly) among the Alexander cocktails.

But there’s another first within the Alexander lore, as you’ll see below.

Who Done It?

Prepare to have your mind blown: We don’t know.

At best, we think we know the creator of the gin Alexander, a.k.a. Alexander #1. I say “think” because better cocktail historians than I can’t say for certain that we know the Alexander’s creator.

However, the assumption does make a great deal of sense. It’s believed that Troy Alexander—check out that surname—invented what could be the eponymous cocktail in New York City at a restaurant called Rector’s.

This would place the first Alexander’s creation some time between 1899 and 1918, the years Rector’s was in operation. Rector’s, by the way, was the first restaurant in NYC to feature a revolving door.

Alexander created the cocktail for a party celebrating a successful ad campaign featuring the fictitious character Phoebe Snow. Snow, white…white cocktail.

But who was the first person to swap out the gin for brandy in the Alexander? It’s feasible that it was Troy Alexander, of course. If it wasn’t him, well…we don’t know who decided to substitute brandy for gin.

There’s more mystery surrounding the drink’s name, as well. Some say the Brandy Alexander is a nod to Russian tsar Alexander II. Or perhaps it honors Princess Victoria Alexandra Alice Mary. The classic could also pay homage to critic Alexander Woollcott (a claim he made himself) or Grover Cleveland Alexander, pitcher for the Philadelphia Phillies from 1911 to 1917.

So, there you have it: a mystery to share with your guests when they come to your bar or restaurant for your Brandy Alexander Day promotion on January 31. Cheers!

The Recipe

Interestingly, there’s some room to play with this classic. Some people follow the equal parts rule, some add a bit more brandy than creme de cacao or cocoa. Others double the amount of brandy.

You and your bar team should play with the measurements to create your signature take on the Brandy Alexander.

At any rate, fill a shaker with ice then add one, one-and-a-half, or two ounces of brandy, one ounce of the creme de cacao of your choice, and one ounce of cream. Shake until well chilled, then strain into cocktail glass or coupe. Garnish with freshly grated nutmeg.

Image: cottonbro studio on Pexels

Bar Nightclub Pub Brewery Menu Development Drinks Food

by David Klemt David Klemt No Comments

Irish Distilleries You Need to Know

Irish Distilleries You Need to Know in 2024

by David Klemt

7-Year-Old Single Malt Mizunara Finish in Wicklow, Ireland

On Thursday, January 25, we honor a simple but delicious cocktail that can trace its roots back to Europe and the middle of the 19th century.

A bartender can serve this drink hot, chilled, or iced. And until somewhat recently, a bartender usually makes this cocktail with a spirit from one of just a few producers.

I’m talking about the venerable Irish Coffee.

Now, this could make for an interesting Drink Donnybrook. However, I’m going to focus on shining a spotlight on some Irish distilleries and labels you and your bar team should have on your radar.

Of course, there’s nothing wrong with making an Irish Coffee with one of the usual suspects. Indeed, it’s perfectly acceptable—traditional, even—to make yours with Jameson, Bushmills, Tullamore Dew, Redbreast, or Powers.

But while there’s nothing wrong with playing to expectations, making the choice to offer something different can set you, your team, and your venue apart.

As our buddy Chef Brian Duffy says, operators can charge premium menu prices only if they innovate. Pairing a lesser-known Irish whiskey with a local coffee roaster’s coffee would be an innovation that falls in line with Chef Duffy’s approach to pricing.

There are other ways to build an Irish Coffee as a premium cocktail. The quality of the whipped cream, for instance, is a consideration. For example, whipping the cream in front of guests is a premium touch.

Not the Usual Suspects

A lot is going on with Irish distilleries. We have more choice than we’ve had in several decades.

Check these Irish distilleries out today:

Several of these distilleries also produce other spirits, such as gin and vodka. And, of course, not every distillery produces spirits that are available to the US and Canada, currently.

Still, it’s good to be aware of these distilleries and their brands so we can encourage suppliers to bring them to North America and beyond.

To learn more about Glendalough Distillery in particular, please listen to the Bar Hacks podcast episode below:

Hot Coffee

Let’s assume you’re going to with piping hot coffee, not serve your Irish Coffee on ice or frozen.

You’re going to want to ensure your glassware is heat resistant, of course. Let’s not burn the hands of our guests.

To that heat-resistant glassware, add one-and-a-half to two ounces of Irish whiskey. Next, add two to four teaspoons of sugar, or a half- to two-thirds-ounce of demerara syrup. Add three to four ounces of hot coffee, then top with quality whipped cream. When I say add the cream, I mean an inch or so, not just a wee bit.

You’ll notice that I’m using ranges of measurements. This is because you’re going to want to play around with your Irish Coffee to make it one of your signatures. That includes selecting your sweetener, whether that translates to brown sugar, syrup, or something else.

Now, if you’re after something different, check out the Frozen Irish Coffee from Erin Rose in New Orleans, or the recipe for the Dead Rabbit‘s Irish Coffee.

Cheers!

Image: Glendalough Distillery

Bar Pub Brewery Nightclub Club Nightlife Marketing Plan

by krghospitality krghospitality No Comments

Drink Donnybrook: Let’s Talk Screwdriver

Drink Donnybrook: Let’s Talk Screwdriver

by David Klemt

Orange cocktail, like a Screwdriver

Is there vodka in there? Maybe.

As it turns out, the origins of one of the simplest cocktails on the planet—there are just two ingredients in a traditional Screwdriver—are a mystery.

Another interesting note about the Screwdriver: It’s likely a relatively new drink.

If the Screwdriver is an American invention, the earliest most believe it could have been created is the 1920s. That’s when Smirnoff sold the rights to North American distribution to a distiller in the US.

However, it’s possible the cocktail wasn’t invented until some time in the 1940s. Vodka didn’t really become popular among Americans until the ’40s. So, it’s conceivable that the Screwdriver is less than 100 years old.

Still, it’s difficult to believe that someone, somewhere didn’t think to add a splash of vodka to their orange juice in the 1800s. Or that someone didn’t think to “adjust” the taste of the vodka in their glass with a bit of OJ.

Either way, it’s pretty entertaining to know that we don’t have a definitive answer for who created the Screwdriver, where it was first made, and when. When we consider the fact that the recipe calls for just two simple ingredients, maybe it does make sense that we don’t know the who, where, and why. It’s so easy to make that it’s believable multiple people had the same idea around the same time, across the globe.

Of course, it wouldn’t be a Drink Donnybrook without checking into some origin theories. So, let’s dive in!

World War II

One theory involves WWII and the US Marine Corps.

It’s quite simple, really. During WWII, stationed overseas, perhaps a few Marines jazzed up their orange juice with a touch of vodka.

Oh, but wait. The Screwdriver may not be attributable to the USMC. It’s possible, according to another theory, that the former US Army Air Forces came up with drink and name when stationed in Ankara, Turkey.

As the predecessor to the Air Force, the USAF may hold claim to the Screwdriver.

If it’s one thing we need, it’s more fuel for the inter-service rivalry between the USMC and USAF.

Journalists

Two publications mentioned the Screwdriver in the 1930s and 1940s.

According to some historians, Journalism Quarterly at least made reference to a drink called the “Smirnoff Screwdriver” in 1938.

If that’s true, the classic cocktail predates WWII by a year. And if that’s true, it’s possible that American marines, airmen, or soldiers spread it around the world.

In 1949, Time magazine mentioned the Screwdriver. According to the writer, the cocktail was the newest drink grabbing attention at the Park Hotel in New York. Apparently, American engineers, Balkan refugees, and Turkish spies loved the drink.

Interestingly, if Time‘s reporting is accurate, it’s possible the supposed Turkish spies frequenting the Park Hotel bar got the name of the drink from American airmen.

Since apparently no bartenders who worked at the Park Hotel appear to have taken credit for it back in the ’40s, it’s unlikely it was created there.

Roughnecks

Okay, so you’re an oil worker. It’s the 1950s and you’re working in the Persian Gulf.

You’re performing back-breaking, dangerous tasks in oil fields. Maybe you need a pick-me-up, and maybe that pick-me-up involves mixing orange juice and vodka together.

But…you don’t have a barspoon. You certainly don’t have a swizzle stick. And you don’t have a coffee stirrer handy.

What you do have is a screwdriver. That screwdriver will definitely stir a drink. It doesn’t take time for this vodka-orange juice concoction to get the name “Screwdriver” because of the stirring utensil.

Well, that’s one theory, anyway.

Two days from now, December 14, you can share all those stories with your guests. Why? Because that’s National Screwdriver Day, a time to celebrate one of the simplest cocktails ever made.

Of course, you and your team can make the Screwdriver your own. Top-shelf vodka, the finest and freshest hand-squeezed orange juice (maybe even blood orange juice), any number of garnishes or rims, a touch of sparkling wine or water… The simpler the drink, the easier it can be to riff on it.

Cheers!

Image: Ryutaro Tsukata on Pexels

Bar Nightclub Pub Brewery Menu Development Drinks Food

by David Klemt David Klemt No Comments

Program for Unique Holidays: December 2023

Program for Unique Holidays: December 2023

by David Klemt

"Think about things differently" neon sign

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

Several holidays are set against every date on the calendar, and this month is no exception. These holidays range from mainstream to esoteric.

Pay attention to the “weird” or unique holidays to raise eyebrows, carve out a niche for your restaurant or bar, and attract more guests. Why do what everyone else is already doing? Why program only around the same holidays as everyone else?

Of course, you shouldn’t try to celebrate every holiday, strange or otherwise. Focus on the days that are authentic to your brand; resonate with your guests; and help you grab attention on social media.

You’ll find suggestions for promotions below. However, the idea behind our monthly holiday promotions roundup is to inspire you and your team to get creative and come up with unique programming ideas.

For our November 2023 holidays list, click here.

December 2: Global Fat Bike Day

For the unfamiliar, “fat bikes” are offroad bicycles with larger-than-normal tires. They’re fantastic for navigating sandy, snowy, muddy, and rocky terrain. Why? Because riders can run lower tire pressures to overcome obstacles smoothly.

Of course, plenty of riders also like to bop around town on fat bikes. So, whether you operate in a snowy area or you just happen to be in a market with a bunch of fat-bike riders, this would be the holiday to encourage them to group up and roll to your bar or restaurant.

December 4: National Dice Day

There’s a lot we can do with dice. One of the simplest ways to celebrate this holiday is to craft a food and/or beverage menu with numbered items/specials. Guests roll the dice and they’re served whatever they roll.

December 9: National Pastry Day

Hey, it’s holiday season—people are snacking a bit more than they would normally. Pastry, whether sweet or savory, is surely tempting and can make a holiday meal memorable.

December 11: National Noodle Ring Day

Do you know what a noodle ring is? More importantly, if you’re not the chef, does your kitchen team know about noodle rings?

They’re exactly what they sound like, and from everything I can find, they’re hundreds of years old. The premise is simple: a noodle dish is placed in a mold, then it’s baked. Bang—noodle ring.

Clearly, the noodle ring is a canvas for creativity and comfort food. So, see what your kitchen can come up with for National Noodle Ring Day, particularly if noodle dishes are already on your menu.

December 16: National Chocolate Covered Anything Day

Do you have food items that would taste and look great covered in chocolate? Guess what you should do on this day…

December 19: National Emo Day

You may have heard of the When We Were Young festival that took place in Las Vegas this year in October. The first version of this emo music festival was held in California in 2017.

A lot of people enjoy nostalgia, and during the holidays they get even more nostalgic. You can either hire a DJ for an emo set, hire a local emo band or two, or put together an emo playlist if you think it would draw guests through your doors.

December 20: Games Day

Board games, card games, tabletop games, video games, arcade games, bar games… If your bar or restaurant is set up for people to play games, design a promotion around it. After all, people are gathering for the holidays. Tempt them to gather at your place.

December 21: National Coquito Day

Ah, the Coquito. I’ll risk the pitchforks and say eggnog is not the move: the Coquito is the best winter cocktail. And the best version comes from bartender Giuseppe González.

You’ll find his recipe below, and you should give him a follow and thank him for being gracious enough to share it every year in December.

December 29: Tick Tock Day

No, not TikTok. This holiday is about accomplishing outstanding goals before the end of the year.

However, operators and their teams can take a different approach to this holiday. Are there any bottles you want to finally get rid of to make space in your inventory? Some rare drams guests can finish off? Create a promotion around them.

December 31: National Champagne Day

Sure, some people may know this day as New Year’s Eve. But really, this is National Champagne Day.

Luckily, it’s not difficult to create promotions around Champers. Whether focusing on dosage, grape varietals, vintage, color, or cocktails, there’s a lot to do with Champagne, and it’s not challenging to shine a spotlight on it on this day.

Image: Ivan Bertolazzi on Pexels

Bar Nightclub Pub Brewery Marketing Agency Team

by David Klemt David Klemt No Comments

Drink Donnybrook: Let’s Talk Daiquiri

Drink Donnybrook: Let’s Talk Daiquiri

by David Klemt

Red Daiquiri with lime wheel garnish on bar

Like some other simple cocktails, the Daiquiri makes the case for building drinks with but a few elements and with the proper technique.

The keys are the quality of the ingredients, technique, and hospitality. Made with just three items—rum, lime juice, and sugar syrup—the Daiquiri has etched itself onto Cocktail Mount Rushmore. That imaginary cocktail landmark also includes the Margarita, of course.

So simple is the Daiquiri that it’s used to gauge bartender proficiency, much like its peer the Margarita.

Many a well-known bartender—revered, infamous or otherwise—will throw down the Daiquiri gauntlet after encountering an upstart boasting about their latest 10-ingredient, split-base cocktail tomfoolery.

Sure, they can make you a drink that takes ten minutes to build, and you’ll likely remember the experience, for better or worse. But can they knock your socks off with a simple Daiquiri?

But where does the Daiquiri come from? Just like I’ve done with the Martini, Piña Colada, and Whiskey Sour, let’s dive into this classic’s history.

History Lesson

I’m sure you’ll be absolutely aghast to learn that the exact origins of the Daiquiri aren’t crystal clear. However, it’s widely accepted that the cocktail was invented in Cuba two years before the Spanish-American War kicked off in 1898.

The creator was Jennings Cox, a claim backed up by the discovery of a recipe card signed by Cox and dated 1896. It’s believed that the drink was named for the port town of Daiquiri.

Just over a decade later, the Daiquiri was introduced to the United States in 1909 by Rear Admiral Lucius W. Johnson. After trying one in Cuba and liking what he tasted, he brought the recipe back to the Army and Navy Club in Washington, DC. Members introduced others to the Daiquiri, and it eventually became one of the most popular cocktails in the world.

That is, unless you choose to believe the rumor that the drink found itself in New York in 1902.

Going down this path of Daiquiri lore, US Congressman William A. Chanler (D-NY) bought iron mines in Cuba. While he was in Cuba he was introduced to the Daiquiri. In turn, Chanler brought the Daiquiri to New York City, sharing it with several clubs of which he was a member, such as the New York Yacht Club and Knickerbocker Club.

Recipe Refinement

The Daiquiri’s story doesn’t end there, however. There are two important bartenders who deserve credit for refining the original recipe.

First up is Emilio “El Maragato” Gonzalez, who tended bar at the Hotel Plaza in Havana, Cuba. Whereas the Cox build was served in a tall glass over cracked ice, El Maragato is credited as the first to shake and strain the Daiquiri, serving it up it in a coupe. And while Cox used brown sugar in the original, Gonzalez used white sugar.

Then, we have Constantino “Constante” Ribalaigua Vert. Constante owned and worked behind the stick at a bar you may have heard of, El Floridita, also in Havana. If you can’t quite put your finger on why you know that bar’s name, it’s because Earnest Hemingway plays a role in its fame.

Ribalaigua invented the frozen Daiquiri, and subsequently the Papa Doble or Hemingway Daiquiri, which was Constante’s original build with less (or zero) sugar and double the rum.

Jeff “Beachbum” Berry says in his book Potions of the Caribbean that Hemingway once put down 15 Papa Dobles. In another book, To Have and Have Another: A Hemingway Cocktail Companion, author Phillip Greene says Hemingway managed seventeen.

Those who have visited Herbs & Rye, one of the best cocktail bars in America, know that the first cocktail under the Prohibition Era section of the menu is a Hemingway Daiquiri.

Below you’ll find a traditional Daiquiri recipe and the Hemingway Daiquiri build. Cheers!

Recipe

  • 2 ounces Light rum
  • 1 ounce Freshly squeezed lime juice
  • ¾ ounce Demerara sugar syrup
  • Lime twist to garnish

Either fill a coupe with ice or pull a chilled coupe from your refrigerator. Set aside. Add all ingredients minus the garnish to a cocktail shaker filled with ice. Strain into the prepared coupe, garnish, and serve.

Papa Doble aka Hemingway Daiquiri recipe

  • 2 ounces White rum
  • ¾ ounce Freshly squeezed lime juice
  • ½ ounce Freshly squeezed grapefruit juice
  • ½ ounce Maraschino liqueur
  • Lime wheel to garnish

Follow the build instructions above; it’s that simple!

Image: Tai’s Captures on Unsplash

KRG Hospitality spirit education

by David Klemt David Klemt No Comments

Program for Unique Holidays: September ’23

Program for Unique Holidays: September 2023

by David Klemt

"Think about things differently" neon sign

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

Several holidays are set against every date on the calendar, and this month is no exception. These holidays range from mainstream to esoteric.

Pay attention to the “weird” or unique holidays to raise eyebrows, carve out a niche for your restaurant or bar, and attract more guests. Why do what everyone else is already doing? Why program only around the same holidays as everyone else?

Of course, you shouldn’t try to celebrate every holiday, strange or otherwise. Focus on the days that are authentic to your brand; resonate with your guests; and help you grab attention on social media.

You’ll find suggestions for promotions below. However, the idea behind our monthly holiday promotions roundup is to inspire you and your team to get creative and come up with unique programming ideas.

For our August 2023 holidays list, click here.

September 4: Eat an Extra Dessert Day

Do you know what’s better than one dessert? Okay, yes, I know that you know I’m going to say two desserts.

On this holiday, highlight your desserts and encourage your guests to indulge, treating themselves to at least two.

September 5: Be Late for Something Day

Look, none of us are perfect. We’ve all been late for something, and each of us will be late for something in the future.

There’s no reason your guests can’t be late for something on September 5, taking the time to enjoy another bite or another drink (responsibly, of course).

September 8: National Ampersand Day

Pairings. Combos. Flights. LTOs. Restaurants and bars practically run on the word “and,” or the humble ampersand. Celebrate the ampersand by creating an LTO menu of enticing pairings and combos.

September 14: National Eat a Hoagie Day

If I have to tell you what to feature on this day…just wow. One word of caution, however: Make sure you’re making authentic hoagies, not just any sandwich.

September 15: National Cheese Toast Day

Whether you and your guests call it rarebit, cheese on toast, a toasted cheese sandwich, or a grilled cheese, this is the day to put your cheese toast in the spotlight. Bonus: This is also National Grenache Day, so come up with a toasted cheese sandwich that pairs well with this wine varietal.

September 16: National Guacamole Day

Sure, you can serve a guacamole you order from your food supplier. Or you can create your own signature guacamole (or guacamoles) and prepare it table- or bar-side.

As an example, when I make guacamole I like to add a bit of orange or grapefruit juice, along with lime juice. Nothing groundbreaking, but it adds a nice bit of zip.

September 22: Car Free Day

Encourage your staff and guests—if feasible, of course—to forego their cars, trucks, and SUVs and use alternative methods of travel to your venue. Bicycles, skateboards, EVs, scooters, motorcycles (lower emissions than cars), walking…anything but a traditional automobile.

September 25: Better Breakfast Day

Do you know where the people in your community can get a better breakfast? I really hope you said, “My restaurant/bar!”

September 27: National Crush a Can Day

I’m sure you have more than just a few “crushable” or sessionable beverages on your menu. Whether beer, canned cocktail, canned wine, or other canned RTD, this is the day to make your guests aware of your crushable menu items.

September 30: National Hot Mulled Cider Day

With summer over, cold-weather drinks will be the order of the day. So, get your hot mulled cider dialed in and feature it on your menu.

Image: Ivan Bertolazzi on Pexels

KRG Hospitality Start-Up Restaurant Bar Hotel Consulting Consultant Solutions Plans Services

by David Klemt David Klemt No Comments

Drink Donnybrook: Let’s Talk Rum Punch

Drink Donnybrook: Let’s Talk Rum Punch

by David Klemt

Spider Island Rum bottle and rum cocktail

Like this, but at least four times bigger. And made with more than just one spirit.

With National Rum Punch Day coming up on September 20, I think it’s time we shine the Drink Donnybrook light on another classic, large-format drink.

I argue, and I’m likely not the only one, that the legendary Scorpion Bowl is a Rum Punch. That is, of course, if the recipe calls for rum.

Like Rum Punch, a Scorpion Bowl is a large-format cocktail. Both are meant for sharing, and both aren’t exactly known for being “weak” drinks.

Speaking of weak, both can also follow the classic Barbadian rhyme we all know: “One of sour, two of sweet, three of strong, four of weak.”

So, why focus on the Scorpion Bowl specifically on National Rum Punch Day? In part, because it may help you stand out from the crowd. I also argue the name is a bit more attention-grabbing. Additionally, a Scorpion Bowl tells potential guests to gather their friends for a great time.

A Bit of History: Rum Punch

Punch is one of the oldest types of cocktails that we know about. As with myriad classics, it origin proudly wears a shroud of mystery.

However, we can trace written references to punch back to the 17th century. So, we know that punch, as far as a mixed alcohol drink, is at least a few centuries old.

For the most part, British sailors are credited with creating Rum Punch. That means we have to address an unfortunate reality: Rum Punch is, as far as we know, a result of British colonization. As spirits and cocktail historian David Wondrich puts it when talking about punch, “It’s inseparable from the colonial experience.”

Wondrich also addresses the (likely) mythologized belief that “punch” comes from the Indostan word “paunch,” which means “five.” History suggests that East India Company sailors typically made punch with five ingredients: a spirit, sugar, spice, citrus, and water. The sugar trade, pursued by the East India Company, eventually led to rum being the spirit of choice for punch.

In his 2010 book Punch: The Delights (and Dangers) of the Flowing Bowl, Wondrich points out that there are recipes with less than five ingredients. And, of course, there are recipes that call for the use of more than five ingredients to make punch. Therefore, we can call the origin of this centuries-old cocktail’s naming convention into question.

A Bit of History: Scorpion Bowl

Similar to Rum Punch, there’s a bit of uncomfortable history when it comes to the Scorpion Bowl.

This large-format drink is a classic tiki cocktail. Over the past few years, there has been pushback for bar owners using tiki iconography, and even the word itself. “Nautical” or “tropical” are the preferences for people who feel that tiki is an offensive appropriation of Pacific Island culture in general, and Maori culture specifically.

Do with that information as you will; it’s just a note on how some people view tiki bars, tiki drinks, and tiki culture. It’s important for bar owners and operators to be aware of terminology and themes that may keep some people away.

That said, the Scorpion—the precursor to the Scorpion Bowl—has an origin as muddled as the leaves, simple, and bourbon in a Mint Julep.

To this day, from what I can find, we don’t know the bartender or bar owner who should get credit for the Scorpion. The belief is that they worked behind the stick at a bar in Hawaii called the Hut. As the story goes, the 1930s recipe includes rum, brandy, orgeat, and citrus, and is a large-format drink.

The legendary Victor J. “Trader Vic” Bergeron stopped by the bar in the 1940s and afterward created his own version, the Scorpion Bowl. Oh, and the best part is that even Trader Vic couldn’t decide on a definitive recipe for this shareable cocktail; he changed his recipe constantly.

Rum Punch vs. Scorpion Bowl

Okay, let’s look at these two literal titans of the cocktail world.

Bothare members of the tiki family of drinks, or, if one prefers, the nautical or tropical family. The usual serve for both is a large-format vessel, though individual servings are possible. Rum plays an important role in both, as do citrus and sugar.

In terms of differences, Rum Punch “traditionally” calls for the use of two rums (a light and a dark). When it comes to a Scorpion Bowl, the recipe calls for a rum and a brandy, and sometimes bartenders throw in gin and wine. In fact, I’d say that in the modern cocktail era, a Scorpion Bowl is less about a traditional recipe and more about a tropical-style drink served in a bowl.

What that tells me is this: the Scorpion Bowl is a Rum Punch, if it has rum in it.

So, be different this upcoming National Rum Punch Day and mark the holiday with Scorpion Bowls.

Image: Odeani Baker on Pexels

KRG Hospitality. Bar Consultant. Nightclub. Lounge. Mixology. Cocktails.

by David Klemt David Klemt No Comments

Drink Donnybrook: Let’s Talk Piña Colada

Drink Donnybrook: Let’s Talk Piña Colada

by David Klemt

A bartender serving a cocktail in a pineapple-shaped glass

Temperatures are rising and there are still about six weeks of summer left, so let’s take a look at a refreshing warm-weather hero: the Piña Colada.

So far we’ve looked at the Martini and Whiskey Sour. Now, it’s another classic’s turn in the Drink Donnybrook spotlight.

One could claim that the Piña Colada is one of the original “lost cocktails.” Of course, that depends on which origin story turns out to be true.

If the Piña Colada dates back to the first quarter of the 19th century, then it’s a pirate cocktail once lost to the winds of time. Puerto Rican pirate Roberto Cofresí, also known as El Pirata Cofresí, supposedly served his crews a drink consisting of rum, coconut, and pineapple. Sounds like a Piña Colada to me.

The reason I said it could be considered an original lost cocktail is that Cofresí died in 1825. Disputed history says his drink recipe disappeared with his death.

However, the Piña Colada may have far less metal roots than being invented by a famous pirate. Puerto Rico’s official drink may have simply been created by a bartender.

One Drink, Three Bartenders

Ramón “Monchito” Marrero may have created the Piña Colada while at the helm of the Beachcomber Bar at the Caribe Hilton in Old San Juan, Puerto Rico, in 1952. Or maybe it was 1954.

It’s almost like bartenders should be able to more easily protect their intellectual properties so we can identify their cocktails’ true origins.

Forgive the digression. You’ll be shocked—shocked, I say—to learn that another bartender may have created the Piña Colada. During the same year. At the same hotel.

That bartender is Ricardo García, and the claim is that he invented the drink during a coconut shortage.

Would it surprise you to learn that a third bartender working in Old San Juan also claimed credit for the Piña Colada? Ramón Portas Mignot said he came up with this tropical classic in 1963 at Barrachina. The restaurant and bar’s ownership apparently agreed, because they installed a plaque at the front door backing Mignot’s claim.

Hey, if it has a plaque, it must be true; they don’t just give those to anyone. Oh, and you can check out that plaque for yourself: Barrachina still exists and enjoys a 4.5 rating from over 4,100 Google reviews.

A Rough Patch

Unfortunately, once anointed “the world’s most famous drink,” the Piña Colada had a rough, well, several decades.

In the 1970s, the drink’s quality plunged and fell out of favor with cocktailians. Any technique for building the nautical libation went down the bar sink. It was easier and cheaper to just make Piña Coladas with premade mixes and cheap rum.

Add to that the trend toward serving bastardized versions in oversized glassware at mediocre hotel pools, tourist trap hotel bars, weird supper clubs nowhere near a beach, and on cruise ships and you can see why cocktail connoisseurs snubbed this classic.

The Cocktail Revolution of the 2000s helped restore the Piña Colada’s dignity and popularity. It may not find itself in as much demand as the Margarita or Daiquiri, but it’s no longer missing from serious cocktail programs.

So raise a Hurricane—or a cocktail glass or coupe—to the Piña Colada today. ¡Salud!

Recipe

  • 2 ounces Light rum
  • 1 ½ ounces Cream of coconut
  • 1 ½ ounces Pineapple juice
  • ½ ounce Freshly squeezed lime juice
  • Pineapple leaf and pineapple wedge for garnish

For a more traditional preparation, fill a Hurricane glass with ice and set to the side. Add the liquid ingredients to a shaker with ice. Shake for at least 30 seconds. Toss the ice from the Hurricane glass and replace with pebble ice. Strain cocktail into glass and garnish.

Now, you don’t need to serve a Piña Colada in a Hurricane. Plenty of bars and restaurants send them across the bar in coupes or other cocktails glasses, sans garnish. Speaking of garnishing this classic, some people expect whipped cream, a lime wedge or wheel, a cherry, or even all three. You’ll see bartenders serve them with sugar rims and umbrellas. Like me, you’ve probably also seen them served with an orange wheel.

Then there are the frozen Piña Coladas and fruit Piña Coladas, versions made with various styles of rum… People just can’t seem to resist putting their stamp on this classic.

Dealer’s choice, I suppose, or you can ask guests what preparation and garnish they prefer. Or, and this is the approach I recommend, nail down your bar’s signature Piña Colada, including garnish (or none).

Image: Kike Salazar N on Unsplash

KRG Hospitality Start-Up Restaurant Bar Hotel Consulting Consultant Solutions Plans Services

by David Klemt David Klemt No Comments

Drink Donnybrook: Let’s Talk Whiskey Sour

Drink Donnybrook: Let’s Talk Whiskey Sour

by David Klemt

Whiskey Sour cocktail on table

If I were to say that the Whiskey Sour is a cocktail with an uncertain and disputable origin, would you find that statement surprising?

Regular readers of KRG Hospitality articles probably won’t think that’s shocking. After all, it’s well known at this point that I enjoy diving into cocktails with “hazy” histories.

For example, there’s the Martini, the Mint Julep, and the Margarita. I guess if you want to ensure it causes endless debate, you should make certain your cocktail’s name begins with the letter “M.”

Dial “M” for “moot,” as it were.

One thing we can state with certainty is that the Whiskey Sour is a true classic cocktail. We can also state with conviction that it will always boast decades of popularity amongst drinkers, particularly in America.

This particular sour cocktail may not be among the top ten or 20 most-popular drinks, but it was at one point. One can make the argument that the Whiskey Sour was among the most popular for a century.

So popular, in fact, that we dedicate an entire day to it. We celebrate the Whiskey Sour on National Whiskey Sour Day, August 25. This year, we honor this classic on a Friday.

“M” is for “Mystery”

A ubiquitous tipple for a century? Looking into what we know of the Whiskey Sour’s history, yes.

That may seem like a bold claim. However, it’s possible its time in the spotlight boasts more than 100 years.

This comes down to the Whiskey Sour’s creation and when it became so popular. Interestingly, it appears historians can’t agree on when it was first mentioned.

For example, some say the recipe for the Whiskey Sour first showed up in print in Jerry Thomas’ The Bar-Tenders Guide. This legendary tome was first published in 1862. Then there are those who say the cocktail first appeared in 1870 in the Waukesha Plaindealer, a Wisconsin newspaper.

Of course, there’s a technicality. In The Bar-Tenders Guide, the 1862 print specifically mentions the Brandy Sour, the Gin Sour, and a rum sour called the Santa Cruz.

Either way, we can assume with confidence that the cocktail was known to at least a handful of bartenders and bar guests before the recipe was published in 1862. Then we can add this quote from David Wondrich about just how important the Whiskey Sour has been to American bargoers:

From roughly the 1860s to the 1960s, the Sour, and particularly its whiskey incarnation, was one of the cardinal points of American drinking, and one of the few drinks that could come near to slugging it out with the vast tribe of cocktails in terms of day-in, day-out popularity.”

If we trust Wondrich’s understanding of cocktail, spirits, and bar historyand I think it’s safe to say we absolutely canthere’s at least a century’s worth of human history where at least Americans couldn’t seem to enjoy enough Whiskey Sours.

Prepare Your LTOs

As a member of the Sour Family of cocktails, the Whiskey Sour makes it easy to build an LTO menu for National Whiskey Sour Day.

First, of course, there’s the standard Whiskey Sour recipe: two ounces whiskey, 3/4-ounce fresh lemon juice, 3/4-ounce simple syrup, and a small egg white (optional).

Then there’s one of my favorite cocktails, the Penicillin: two ounces blended Scotch, 3/4-ounce fresh lemon juice, 3/4-ounce honey-ginger syrup, and 1/4-ounce Laphroaig 10 or other Islay Scotch (fl0at).

Finally, to add a third LTO because people like things in threes, there’s the New York or Continental or Southern Whiskey Sour: two ounces rye or bourbon, one ounce fresh lemon juice, 3/4-ounce simple syrup, one small egg white (optional), and 1/2-ounce red wine (float).

Of course, there are other riffs on the Whiskey Sour (the Gold Rush, for example) you can include on your LTO menu.

There you have it: another cocktail whose creator will likely never get full credit for their influential invention. Cheers to this mystery person!

Image: Ambitious Studio* – Rick Barrett on Unsplash

KRG Hospitality Beverage Programming

Top