Drink menu | KRG Hospitality

A bottle of ITALICUS Rosolio di Bergamotto and two cocktails, resting on a ledge overlooking the ocean.

August 29, 2024by David Klemt David Klemt No Comments

A Brand-New Day: Celebrating ITALICUS

A Brand-New Day: Celebrating ITALICUS

by David Klemt

I want to go to there, and drink that.

Operators, bar teams, and guests have the opportunity to partake in the first-ever National Rosolio Day, launched by ITALICUS Rosolio di Bergamotto.

The brand, known in part for its elegant and instantly recognizable bottle, is celebrating its eighth anniversary. To acknowledge their growth and mark this milestone, ITALICUS is launching the inaugural National Rosolio Day this coming Sunday, September 1.

I have to give the brand an approving nod here. They could be launching National ITALICUS Day. Instead, they’re celebrating the liqueur category that Giuseppe Gallo and the ITALICUS team have (re)introduced to modern cocktail lovers: rosolio.

I’ll get into the category in a moment. For now, there’s an interesting detail about the brand, the bottle, and the bar holiday launching on September 1.

Traditionally, eighth anniversaries are marked with gifts of bronze and pottery. Looking at the alluring, turquoise bottle, the label and stopper, one can argue, look bronze. Focusing on the stopper, there’s a relief of Bacchus, which looks like it could be porcelain, a form of pottery.

It’s almost like the team and bottle designer were prescient, and set the stage for this new bar holiday before the first case was ever shipped.

Global Celebration

Bars in France, Hong Kong, Hungary, Italy, New Zealand, the UK, the US, and Switzerland are participating via an exclusive cocktail menu.

One bartender recognizable the world over is LP O’Brien. Fans of the Netflix show Drink Masters know that O’Brien won the first season.

LP O'Brien, the winner of the Netflix show Drink Masters, holding an ITALICUS book, surrounded by ITALICUS bottles.

I need that book, and that back bar.

Her part in the National Rosolio Day celebration includes a series that will educate people on ITALICUS and aperitivo culture. I’m certainly looking forward to learning more about the brand, rosoli, and apertivos from one of the best bartenders and mixologists in the business.

Of course, there’s no reason operators reading this can’t show their support for National Rosolio Day by introducing their guests to ITALICUS and aperitivo culture.

As this will become an annual celebration, bars can plan to participate officially in 2025 and beyond.

Cheers!

Roso-what-now?

So, you likely know what a liqueur is. And I’m willing to go out on a limb and assume you’re familiar with aperitivos.

But what, you may be wondering, is a rosolio?

This drinks category is a low-ABV Italian liqueur that, according to multiple sources, predates amaro, bitters, and vermouth. This ancient liqueur was, of course, homemade, so the botanicals varied wildly depending on region and who was creating a particular batch.

ITALICUS, for example, is crafted using Bergamot oranges from Calabria (considered by many to be the finest citrus in the world), citrons from Sicily, chamomile sourced from Lazio, and several Northern Italian herbs, including gentian, lavender, lemon balm, and yellow roses.

Clearly, these flavors are perfect for summer sipping. Of course, with a bit of creativity, creating cocktails that appeal to guests every season is quite an easy feat to accomplish.

Given its name, you may be curious about the use of rose petals in the production of rosolio. Well, while there are rosoli made with rose petals as an ingredient, rosolio translates to “morning dew,” or “dew of the sun.”

Operators and bar teams interested in implementing an Aperitivo Hour rather than (or in addition to) a standard happy hour have the perfect opportunity this coming Sunday. National Rosolio Day is ideal for leveraging the growing popularity of low-ABV drinks. This new holiday is also one of the best times to introduce guests to relaxing, socializing, and starting their evening with an aperitivo.

So, this weekend (and throughout the month of September), raise a glass to ITALICUS and the brand’s eighth anniversary.

For more details, check out the press release below.

ITALICUS CELEBRATES 8 YEARS WITH THE INAUGURAL NATIONAL ROSOLIO DAY ON SEPTEMBER 1st AND A MONTH DEDICATED TO THE APERITIVO

ITALICUS and mixologist LP O’Brien partner to celebrate the Italian Aperitivo culture across the world in honor of the brand’s 8th anniversary

NEW YORK, NEW YORK (August 28, 2024)—ITALICUS Rosolio di Bergamotto announces the first ever National Rosolio Day on September 1st in honor of the brand’s 8th anniversary. During the month of September, the brand will celebrate the aperitivo around the world with 8 countries taking part to host week-long events featuring special cocktails created with ITALICUS to allow consumers to discover the Rosolio di Bergamotto through its drinks, story and innovation.

Founded in 2016 by Giuseppe Gallo, ITALICUS Rosolio di Bergamotto was created to bring back the forgotten Rosolio category. Made using the finest Italian ingredients, ITALICUS’ bottle design embodies the history and heritage of Italy’s distinctive regions, while telling the story of Rosolio’s traditional drinking occasion of aperitivo and its culture.

September 1st is officially recognized as National Rosolio Day thanks to ITALICUS. For this recurring holiday, ITALICUS has partnered with LP, Lauren O’Brien – renowned mixologist and winner of the Netflix series Drink Masters in 2023 – who will present a mini-series campaign to educate consumers about the brand, aperitivo category and culture. To further explore the best ways to enjoy ITALICUS, LP will be promoting ITALICUS through the art of mixology to demonstrate how you can drink ITALICUS and which easy-ingredient aperitivo cocktails can be replicated at home.

The 8 countries that are a part of the anniversary campaign include: Italy, France, Hong Kong, Hungary, New Zealand, The United Kingdom, The United States and Switzerland. Additionally, the bars that are a part of the initiative will be launching week-long activations whereby consumers can try delicious ITALICUS cocktails from an exclusive menu. The list of bars can be found through the website: https://rosolioitalicus.com/the-art-of-italicus/rosolio-day.

Along with these bars, ITALICUS can also be tasted and explored in some of the world’s 50 best bars including: Connaught Bar in London, Sips in Barcelona, Freni e Frizioni in Rome, Double Chicken Please in New York, Bar Leone in Hong Kong, Maybe Sammy in Sydney, Cafe La Trova in Miami and BKK Social Club in Bangkok.

“The aperitivo is a global trend started in Italy,” comments Giuseppe Gallo, founder of ITALICUS. “Now having a trendy moment around the world, the aperitivo blends tradition and innovation in its story and is served in many cocktails at the best global bars. For this campaign, we are extremely excited to partner with LP O’Brien – one of the most creative minds in the international mixology scene – to inaugurate Rosolio Day on September 1st.”

“Being part of the anniversary and ITALICUS’s launch of Rosolio Day is a tremendous honor,” explains LP. “I’m incredibly grateful to be associated with a brand that demonstrates such thoughtfulness in every aspect – from crafting the liquid to designing the bottle and creating a captivating story. Giuseppe, with his extensive experience in the beverage industry, has created something truly special with ITALICUS.”

National Rosolio Day is dedicated to celebrating the history of the liqueur. Dating back to the Renaissance period, Rosolio is an Italian liqueur that was originally crafted in convents and monasteries as a medicinal tonic. Rosolio, meaning “dew of the sun,” is traditionally made from a base of alcohol, unrefined sugar, water and infused with botanicals, herbs, and fruits – with the most common flavors using spices or citrus fruits. Its preparation was a family traditional craft which was passed on from generation to generation. This liqueur was often used as a welcome drink (or “Cordiale” in Italian) at home.

Despite a decline in the 19th century, Rosolio has experienced a modern revival, driven by the craft cocktail movement and a renewed appreciation for conventional spirits. Today, Rosolio is enjoyed as an aperitif or digestif and brands like ITALICUS have revitalized the category by combining historic methods with contemporary flavors like the bergamot citrus orange – bringing the liqueur to a new generation of enthusiasts.

ITALICUS Rosolio di Bergamotto is sold in 700ml bottles at 20% ABV and is available at select retailers including Curiada and Total Wine for $39.99.

About ITALICUS® Rosolio Di Bergamotto

ITALICUS was created by the authority in Italian spirits, Giuseppe Gallo, to bring back the forgotten Rosolio category. With key notes of Calabrian bergamot, ITALICUS is made using the finest Italian ingredients to create a sip of Italy. The striking bottle design embodies the history and heritage of Italy’s distinctive regions, whilst telling the story of Rosolio’s time-honored traditional drinking occasion of Aperitivo.

ITALICUS is one of the top awarded aperitivo brands globally. ITALICUS Rosolio di Bergamotto was awarded Best New Spirit 2017 at the prestigious Tales of the Cocktail Spirited Awards, and Top Trending Liqueur Brand by Drinks International in the years from 2019 to 2024.

Additional awards include: DOUBLE GOLD – World Wine Spirits Trophy 2021; Italian Aperitif of the year GOLD MEDAL – NYISC 2021 and 2016; Tasting GOLD medal 2018, 2019 – Women & Wine and spirits awards; Best New European Spirit at the Mixology Awards 2017 in Berlin; Best Product at FIBAR 2017; Packaging awards GOLD MEDAL 2017 and Contemporary Awards TROPHY – International Wine & Spirits Competition 2017; Packaging Trophy – Harpers Design 2017; Gold Medal – San Francisco World Spirits Competition 2017; Platinum Best of Luxury – Pentawards 2017; Best New Product – Bar Awards 2016; EXCEPTIONAL quality certificate – Difford’s Guide 2016.

About Giuseppe Gallo

Giuseppe Gallo is one of the world’s most respected bartenders and drinks-industry innovators, with an unrivaled passion for the drinks business and an inimitable source of knowledge and insight into the world of aperitivo. Hailing from the Amalfi Coast, his passion for mixology stems from his strong Italian heritage. Giuseppe is widely considered a vermouth expert and he has spent over 15 years traveling the world and educating consumers and professionals on the category. This work has culminated in winning ‘International Ambassador of the Year’ at the prestigious awards in the drinks industry, Tales Of The Cocktail’s Spirited Awards in 2014. In September 2016 he created Italicus Rosolio di Bergamotto which reinvigorated a forgotten aperitivo category, which has won countless industry awards since its launch. In 2019, Giuseppe launched the Roma Bar Show, the first-ever international cocktail festival in the country.

About LP

LP O’Brien is an Afro-Boricua trailblazer in the world of mixology, research and development, renowned for her innovative approach and expertise in crafting exceptional beverages. She gained widespread recognition as the inaugural winner of the Netflix competition series Drink Master, where her creativity and skill set her apart from a field of talented competitors. Despite being sober for a little over a year, LP has continued to excel in her craft, demonstrating that a passion for mixology doesn’t require consuming alcohol. Her unique perspective and commitment to understanding the art of drink-making have made her a leading figure in the industry.

LP’s impressive portfolio includes collaborations with major corporations and celebrities. She has worked with Disney, Food & Wine, American Express, and has created bespoke beverage experiences for high-profile clients such as Christy Carlson Romano and Vanessa Hudgens, along with crafting the signature non-alcoholic beverage for the 2023 Primetime Emmy Awards. Her ability to blend flavors and create memorable drink experiences has earned her a reputation as a top-tier celebrity mixologist.

Images: ITALICUS

An AI-generated image of an anthropomorphic bee wearing a suit, drinking a cocktail at a cocktail bar

August 23, 2024by David Klemt David Klemt No Comments

Drink Donnybrook: Bee’s Knees

Drink Donnybrook: Bee’s Knees

by David Klemt

That is one dapper bee, my friends.

The subject of our latest Drink Donnybrook deep dive is the Bee’s Knees, a classic that has very likely already enjoyed its centennial birthday.

If that sounds a bit uncertain, welcome to your first Drink Donnybrook article. I tend to cover cocktails with origins that are, shall we say, less than definitive.

In the case of the Bee’s Knees, we simply don’t know without a doubt the drink’s creator. Nor do we know exactly which year the cocktail came into being.

One compelling piece of evidence that ties the Bee’s Knees to the 1920s is the name itself. The term “the bee’s knees” became part of the American lexicon in that decade. To this day, if someone calls something or someone “the bee’s knees,” they’re saying it’s excellent

Another piece of evidence is Prohibition in America. So-called (let’s face it, largely aptly named) “bathtub gin” became ubiquitous during this time. As the story goes, honey was an ingredient that could cover up the smell of cheap (and likely dangerous) alcohol, like bathtub gin.

Well, the Bee’s Knees is a gin cocktail with honey and lemon juice among the ingredients. Honey and lemon juice can certainly make a poor-quality potable more palatable.

Alright, so those are two solid clues that support the belief that the cocktail is from the 1920s. The drink could be a bit over 100 years old, turning 100 this year, or a few years away from reaching the hundred-year milestone.

Accepting the time period, who do we give credit for creating the Bee’s Knees?

A French Connection

There are two strong candidates for the title of “Creator of the Bee’s Knees.”

One is Frank Meier, who became the head bartender at the Ritz Hotel in Paris in 1921. Click here for a bit of information tying Meier to the Mimosa.

Meier was, undoubtedly, a prolific cocktail craftsman. One need simply sift through his 1936 recipe book, The Artistry of Mixing Drinks, to see the breadth of his work with spirits.

There’s an important detail on the pages of that book that lend support to the theory that Meier created the Bee’s Knees. If you clicked the link a few sentences above, you’ll know what I’m talking about.

There’s a symbol—a diamond with “FM” inside of it—next to certain drinks. As page 20 of the book explains, a drink that has this symbol beside it was created by Meier. The Bee’s Knees is marked with that symbol, while the Mimosa is not.

However, there’s another French connection that may have created this gin-based classic.

If you’re familiar with your Titanic history, the name “the unsinkable Molly Brown” may ring a bell. In 1912, Margaret Tobin Brown was one of the 712 people who survived the sinking of the Titanic.

It’s said that Brown, a wealthy widow and socialite, spent time traveling. Often times, these journeys and adventures found in her Paris. An article published in The Standard Union in 1929 addressed the topic of “women-only bars.” That same article claimed that Brown invented the Bee’s Knees while visiting these drinking establishments.

Personally, I find the story that Meier created the Bee’s Knees to be the most probably. But I’d love to learn that a Titanic survivor gifted us with a classic that has stood the test of the time.

Cheers!

Bee’s Knees

2 oz. London Dry gin
0.75 oz. Fresh-squeezed lemon juice
0.5 oz. Honey syrup
Lemon twist to garnish

This is an easy one, once you have your honey syrup sorted. On that topic, different honeys will imbue this cocktail with vastly different flavor profiles. So, you’ll want to experiment with honeys to come up with your signature. I recommend starting with something local. Of course, the same can be said for gin, so this one needs plenty of testing.

In a shaker, add the first three ingredients and ice. Shake well, strain into a chilled cocktail glass, and garnish.

There are variants, which will likely come as no surprise. There’s a version from 1948 that calls for a splash of orange juice. Swap out the London Dry gin for light rum to make a Honeysuckle. Substitute Jamaican rum and you’ve got a Honey Bee. And if the drink is made with Old Tom gin rather than London Dry, it’s a Cat’s Whiskers.

Image: Microsoft Designer

An AI-generated image of a green grasshopper and dark scorpion facing off over a bottle of creme de menthe

August 16, 2024by David Klemt David Klemt No Comments

Drink Donnybrook: Grasshopper & Stinger

Drink Donnybrook: Grasshopper & Stinger

by David Klemt

You won’t believe this…but this isn’t a photo, it’s an AI image *gasp*

The Grasshopper and Stinger are two classic cocktails that seem worlds apart from one another, but they share a common ingredient.

That ingredient is crème de menthe. Like many of the cocktails I break down in Drink Donnybrook features, this legendary liqueur’s origins are up for debate.

So, this Donnybrook goes beyond the well-known twofer; it’s a threefer. Crème de menthe and it’s two best-known cocktail appearances—the Grasshopper and Stinger—each have nebulous geneses.

Really, though, this Donnybrook is about crème de menthe. And why am I focusing on this liqueur? To give operators and their bar teams time to prepare LTO menus for Sunday, September 15, which is National Crème de Menthe Day.

Cheers!

Mint Cream

Despite the crème in its name, this liqueur doesn’t contain any dairy. In fact, “mint cream” is said to be vegan by some sources: it contains no animal products unless otherwise specified.

The term “crème” on French labels indicates that there’s a lot of sugar in a product.

All you need to make crème de menthe is grain alcohol, mint or peppermint, and sugar. One simply steeps the mint in the alcohol for several days, adds sugar, and can opt to age the liquid (usually about a month).

This sweet, minty liqueur tends to weigh in at 15- to 20-percent ABV. However, there are 30-percent ABV versions on the market. So, this seemingly harmless drink can pack quite a wallop.

Producing crème de menthe may be simple, but nailing down its origin story? Not quite as easy.

It’s possible that one of this liqueur’s ancestors dates as far back as the early 1500s. A book from 1512 about distillation, written by a German botanist and surgeon, touches on a water infused with “red mint.” If one could time travel to Boston in 1712, they’d be able to visit a tavern that sold a drink made of rum and water infused with mint.

That time traveler could then jump ahead 63 years, heading to France in 1775. It’s at this time that a pharmacist created what could possibly be the first known recipe for crème de menthe. However, another recipe, one that we could consider a “commercial” version, became available in France in 1796.

Nearly a century later, Emile Giffard would bring his crème de menthe to market. If that name sounds familiar, there’s good reason: he’s the namesake of La Maison Giffard. The brand has been making liqueurs and syrups for generations.

The Stinger

Alright, now that we’ve basically settled nothing regarding the origins of crème de menthe (other than Emile Giffard getting most of the credit for its creation as we know it today), let’s dive into cocktails.

Two classics are perhaps best-known for the inclusion of crème de menthe in their recipes. One of these is the Stinger.

I’m starting with the Stinger because it predates the other famous crème de menthe cocktail by five years. Or maybe 16 years. Or maybe even longer. We think.

We can choose to believe Stinger was first crafted in 1914. That would require us to accept as evidence that the recipe was first published that year in the book Drinks. Possible, but the recipe could’ve been floating around before that book came out.

Another option is to give Reginald Vanderbilt—father of Gloria Vanderbilt, and grandfather to Anderson Cooper—credit as the creator. David Wondrich, cocktail historian extraordinaire, has mentioned that Reginald helped make the Stinger famous. It’s said that he would serve what was apparently his favorite tipple to guests.

Going further, an Ohio newspaper supposedly named Reginald as the drink’s inventor in the 1920s.

What I can say is this: the Stinger may date back to the 1890s, and nobody can tell us definitively who deserves the credit for creating the recipe.

The Grasshopper

It’s possible that the Grasshopper was invented in New Orleans in 1918.

Tujague’s Restaurant, located in the French Quarter, first opened its doors in 1856. Around 1914, the restaurant was sold to Philip Guichet, Sr. To this day, Tujague’s gives credit to Guichet for inventing the Grasshopper.

Anyone who has read previous Drink Donnybrooks probably isn’t surprised to learn that we aren’t sure who actually invented the Grasshopper. By the way, Tujague’s also appears to take credit for creating the Whiskey Punch.

What drink historians do appear to agree on is that it took around four decades for the Grasshopper to become popular. And when it did, the American South appeared to lead the charge.

The original recipe—possibly from Philip Guichet, Sr.—calls for three ingredients in equal parts: green crème de menthe, white crème de cacao, and heavy cream. (Oh, did I mention that crème de menthe comes in either colorless or green versions? Well, now I have done.)

However, bartenders have been playing around with Grasshopper build specs for many years.

One simple variant comes from Dale DeGroff. Shake one part green crème de menthe, one part white crème de cacao, and two parts heavy cream with ice. Strain into a chilled glass, then dust with grated nutmeg.

Original (maybe?) Stinger

3 parts Brandy
1 part White/Colorless crème de menthe

Add ingredients and ice to a mixing glass, and stir. Strain into a rocks glass, as the original was served neat before Prohibition. After Prohibition, serving Stingers over cracked ice became common practice. Further, modern bartenders tend to use Fine Cognac, premium crème de menthe (like Giffard’s), and serve Stingers over large ice cubes.

Original (could be?) Grasshopper

Add equal parts of green crème de menthe, crème de cacao, and heavy cream to a shaker with ice. Shake well, then strain into a glass.

Image: Microsoft Designer

An AI-generated image of a person holding a stopwatch at a restaurant table while guests read the menu

August 12, 2024by David Klemt David Klemt No Comments

Eliminate Hesitation: Streamline Your Menu

Eliminate Hesitation: Streamline Your Menu

by David Klemt

That’s an interesting stopwatch layout. Also, we don’t recommend sitting with guests and timing them as they review your menu.

Operators should develop an understanding of the concept of the paradox of choice to understand how American guests make menu item selections.

So, allow me a crash course in this psychological concept. There are two prevailing components to the paradox of choice. One is that the more options one has, the less satisfaction they’ll feel upon making a choice. The other is that when presented with an overwhelming number of choices, also known as “choice overload,” people often just fall back to their usual choice rather than trying something new.

A quick note: The paradox of choice isn’t the same as the fallacy of choice. That concept relates to presenting someone with limited, extreme choices to drive them to ignore all of the other choices they could consider and select.

Understanding the paradox of choice will help an operator tackle a key task: streamlining their menus.

A survey from US Foods earlier this year contains quite a few intriguing revelations. Among their findings, one stands head and shoulders above the rest, at least to me: Almost 80 percent of Americans find deciding what they want to order at a restaurant difficult. Further, one factor outpaces all others when it comes to difficulty choosing.

Hence, my explanation of the paradox of choice at the top of this article.

Menus are too Big

There are two key factors making it difficult for Americans to choose what to order at a restaurant. Nearly a quarter of respondents—23 percent—indicate that they’re simply picky people. Alright, fair enough.

But the main factor, unsurprisingly, is that restaurants are presenting guests with too many options. That’s according to 54 percent of survey respondents. Quick math tells me that’s more than double the picky eaters.

Another 15 percent of US Foods survey respondents, however, say they have no trouble deciding what they want to order. Eight percent say they’re indifferent, which is an entirely different problem. A guest who’s indifferent to the restaurant and menu isn’t an engaged guest, and that’s not going to inspire loyalty and repeat visits.

Of course, no operator can please everyone, and some people aren’t going to be blown away no matter how good the food, drinks, and service can be.

So, does this mean that Americans are indecisive, facing paralysis whenever a servers asks for their order? Well…maybe. We have a lot going on, and “overwhelmed” would describe many of my fellow Americans right now.

However, the real culprit is menu size. In trying to please and retain guests, some operators are loathe to shrink their menus.

Most KRG clients can attest to the following: the president of our agency, Doug Radkey, prefers a smaller, streamlined menu. In fact, he prefers menus not pass the 25-item mark. Given his druthers, Radkey favors 12 to 15 items.

There are several reasons for this preference. Chief among these are controlling and reducing labor and food costs. (Radkey prefers to control costs rather than cut them, realistically.) Other reasons are less strain on the back of house, easier cross-utilization of ingredients, consistency, and reduced ticket times.

We can also add improving guest satisfaction to the list. On average, an American restaurant guest takes nine minutes to decide what they want to order at a restaurant. Streamline and shrink the menu, and this number should fall, while satisfaction rises.

Anyone should see that a smaller, sharper menu represents wins across the board.

AI image generator: Microsoft Designer

August 5, 2024by David Klemt David Klemt No Comments

5 Books to Read this Month: August 2024

5 Books to Read this Month: August 2024

by David Klemt

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

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

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

Let’s jump in!

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

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

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

Grab this book now.

Slow Drinks

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

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

Click here for the hardcover.

Tropical Standard: Cocktail Techniques & Reinvented Recipes

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

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

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

Pick it up here.

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

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

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

Order yours now.

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

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

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

Click here to pick your copy up today.

Image: Mikołaj on Unsplash

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

July 29, 2024by David Klemt David Klemt No Comments

Campbell’s Shares Tips for LTOs

Campbell’s Shares Tips for LTOs that Generate ROI

by David Klemt

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

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

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

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

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

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

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

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

Four Steps

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

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

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

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

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

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

Campbell’s Foodservice Seasonal Flavors

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

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

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

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

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

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

Campbell’s Foodservice sources:

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

Image: Hybrid Storytellers on Unsplash

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

July 12, 2024by David Klemt David Klemt No Comments

French Cocktail Culture: More than Champs

French Cocktail Culture: More than Champagne

by David Klemt

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

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

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

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

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

Orange Liqueur vs. Triple Sec vs. Orange Curaçao

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

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

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

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

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

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

French 75

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

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

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

Boulevardier

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

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

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

Old Pal

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

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

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

Sidecar

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

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

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

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

Between the Sheets

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

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

White Lady

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

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

Mimosa

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

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

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

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

Death in the Afternoon

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

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

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

Yellow

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

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

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

L’Expérience 1

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

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

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

Santé!

AI image generator: Microsoft Designer

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

July 3, 2024by David Klemt David Klemt No Comments

3 Spins on Classics for July 4th

3 Refreshing Spins on Classics for July 4th

by David Klemt

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

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

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

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

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

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

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

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

Cheers!

METAXA Sour

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

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

Frozen Berry Margarita

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

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

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

The Rémy Mojito

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

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

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

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

Images courtesy of LaFORCE on behalf of Rémy Cointreau

An AI-generated image of a male bartender preparing a Mojito cocktail

June 24, 2024by David Klemt David Klemt No Comments

Drink Donnybrook: Mojito

Drink Donnybrook: Mojito

by David Klemt

Hey, AI may be getting better at drawing hands. Also, I’m not sure about some of these bar tools…

Happy 440th-ish birthday to a rum-powered classic cocktail with a mashed-up, medicinal, mysterious, and complicated history: the Mojito.

Given that we can trace the Mojito to the 16th century, this drink more than justifies its classic cocktail status. Perhaps it’s deserving of placement on another tier of classic cocktail. Prototypical tipple, perhaps?

At any rate, some cocktail historians believe the Mojito’s origins reach as far back as 1586. However, we don’t know if we have to reach even further back in history for its creation. And nobody seems 100-percent certain who to credit for the creation of the Mojito.

Currently, most historians appear to think Sir Francis Drake is the inventor.

Now, before I proceed, let’s address Drake’s history.

A History of Significant Violence

Don’t let his title fool you into thinking he was a well-mannered gentleman; Drake was a pirate. Worse, he was a slave trader.

In fact, some label him one of the pioneers of the British slave trade.

He and his crews sacked and pillaged villages. They attacked ships for the sole purpose of plundering them. Drake was present for the Rathlin Island massacre, where in excess of 600 Scots and Irish were killed.

We’ll never know the overall death toll attributable to Drake and those under his command. Given that he was heavily involved in the slave trade, piracy, and raids, it’s at least in the hundreds.

“Firewater of Sugar Cane”

Personally, I don’t believe that we should give credit to Drake for inventing the Mojito. That honor should go to whoever gave him and his crew the ingredients for the drink.

If we accept that Drake and a small contingent landed on Cuban soil in search of medicine for scurvy and dysentery, an inhabitant of the island country created what would become the Mojito.

As a prevailing story goes, the Mojito was a tonic for a number of ailments, including the aforementioned scurvy and dysentery. In 1586, one of Drake’s crews was suffering from both (and probably other illnesses).

Upon their return from the shores of Cuba, the crew mixed the lime juice (which provided the vitamin C needed to combat scurvy), sugar cane juice, mint leaves, and aguardiente de caña they had been given by locals.

That last ingredient, the base for the tonic, translates to “firewater of sugar cane.”

Of course, we can argue over whether Drake or someone among his crew decided to create the tonic, or if they were told to so by the locals. I feel the answer is the latter, but I can’t prove my theory.

That said, aguardiente de caña can be considered the progenitor to rum. Dependent on a country’s rules regarding production and aging, aguardiente is the stage before the liquid can be labeled “rum” legally.

There was a time that a cocktail called “El Draque,” supposedly named for Drake, was popular in Cuba. So, where does the name “Mojito” come into the story?

No Concrete Answer

Prepare for a surprise: We don’t know with absolute certainty who named this cocktail, or when it attained its current moniker. This is in stark contrast to our previous Drink Donnybrook, which looks into the history of the Sazerac.

It’s possible, per historians, that African slaves named this drink. It could be tied to the Spanish word mojadito, which translates to “a little wet.” Or, perhaps, the cocktail is named for mojo, a Cuban seasoning with a lime base.

So, we don’t know exactly when the Mojito was invented. We don’t know exactly who invented it. And we don’t know who named it. We don’t even know when rum replaced aguardiente de caña in the recipe.

Even more frustrating is a bit of trivia related to one of the Mojito’s supposed greatest fans.

Supposedly, Earnest Hemingway loved Daiquiris and Mojitos. The following quote is attributed to the legendary writer:

“My Mojito in La Bodeguita and my Daiquiri in El Floridita.”

Allegedly (or allegedlies for my Letterkenny fans), Hemingway wrote that quote on the wall of La Bodeguita del Medio, where he supposedly crushed quite a few Mojitos.

Unfortunately, Hemingway biographers are dubious. They’re not not convinced Hemingway was a regular at La Bodeguita. Nor are they certain that the Mojito was in Hemingway’s cocktail repertoire.

What We Know

Well, I know this: We celebrate this iconic cocktail on July 11, National Mojito Day.

Oh, and we know that this drink holiday falls on a Thursday in 2024.

Of course, we also know that the Mojito is made with rum (now). Further, if you’d like to start an argument, I know that you can either declare the Mojito a member of the Sour, Fizz, or Punch family.

Finally, people around the world know the recipe, which you’ll find below. Cheers!

Mojito

2 oz. White rum
0.75 oz. Fresh-squeezed lime juice
0.5 oz. Cane syrup or simple syrup
10 Fresh mint leaves
Soda water to top
Mint leaves to garnish
Lime wheel or wedges to garnish

In a shaker or mixing glass, muddle the fresh mint leaves and syrup. Add the rum, fresh-squeezed lime juice, and ice. Either shake well or stir until well chilled. Strain into Collins glass over ice, then top with soda water, and garnish. Note: To serve as a swizzle, fill glass with pebble ice, strain the cocktail, gently swizzle, garnish, and serve.

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

A Sazerac cocktail on a counter inside a rustic apothecary shop

June 17, 2024by David Klemt David Klemt No Comments

Drink Donnybrook: The Sazerac

Drink Donnybrook: The Sazerac

by David Klemt

That’s quite a full Sazerac, but I’m more interested in what this particular AI platform thinks that powder next to the cocktail is…

We celebrate the Sazerac, nearly 200 years old and known to many as America’s first cocktail, on Sazerac Cocktail Day, which falls on a Sunday this year.

Refreshingly, we know who should credit for its creation. Further, we can trace it back to a year, and even a location.

In that regard, this won’t be like other Drink Donnybrook articles. The only bold, debate-inducing claims I can really make relate to the base spirit, year of creation, and that my first-ever Sazerac was awful. Oddly, this less-than-stellar Sazerac was made for me at an incredibly popular bar in New Orleans.

Well, sometimes bartenders have off days. I’ve been back to that bar, and had a great time with a great Sazerac. It’s absinthe under the bridge.

Speaking of absinthe, that anise-flavored spirit is a core element of this classic cocktail. Much like some people say “No Negroni without Campari,” there’s no Sazerac without an absinthe rinse.

Now, onto the base of this legendary drink. While bartenders have been making it with rye whiskey for decades, the original recipe calls for Cognac. More specifically, it was made with Sazerac de Forge & Fils. Voila—the drink bears the name of the brandy used at its creation. (Hey, speaking of brandy, check out my Donnybrook article about the Brandy Alexander.)

Cold water, an ice cube, and Peychaud’s bitters round out the ingredients list for a Sazerac. And it’s that last item that reveals the drink’s creator.

The Official Cocktail of New Orleans

Roughly a decade into the 1800s, Antoine Peychaud arrived in New Orleans, Louisiana. Reliable records are a bit difficult to come by, so we don’t know his precise arrival date.

However, historians seem confident that Peychaud did open an apothecary in New Orleans in 1832. (According to one source I came across, Pharmacie Peychaud was opened in 1841.) The next time you’re in NOLA, you can visit the location of said apothecary: 437 Royal Street. Originally, the address was 123 Royal Street. Today, it’s the home of James H. Cohen Antique Weapons & Rare Coins. It’s a fun spot to pop into, by the way.

As you’re likely well aware, apothecaries were precursors to pharmacists and chemists. They served their communities from ye olde apothecary shoppes, and their medicine often consisted of alcohol.

Peychaud crafted his namesake bitters and used them to create an elixir that treated his customers’ illnesses. That medicinal elixir would become the Sazerac. Again, this potion was made with Sazerac de Forge & Fils Cognac, absinthe, and Peychaud’s bitters.

Intriguingly (to me), the Sazerac House—a must-see attraction in NOLA—claims the Sazerac became famous in the 1850s at the Sazerac Coffee House. So, it could’ve taken the Sazerac 20 years to evolve from medicine to cocktail.

On the topic of cocktails, some people attribute Peychaud with inventing the word “cocktail.” Many historians have labeled this claim as false.

Over time, it became difficult to source the cocktail’s eponymous brandy, so the recipe changed to rye whiskey. Some bartenders craft their Sazeracs with other spirits, and will even split their bases. For example, you should try a Sazerac made with a split base of Cognac and rye.

Original Sazerac

Behold, the original Sazerac cocktail recipe.

2 oz. Sazerac de Forge & Fils Cognac
3 to 4 dashes Peychaud’s Bitters
0.5 teaspoon Cold water
1 Sugar cube
Absinthe, to rinse
Lemon peel, to garnish

You’ll want to have chilled rocks glasses on hand for this cocktail. To start, rinse the glass with absinthe. In a mixing glass, muddle the bitters, water, and sugar cube. Add ice and the Cognac to the mixing glass, and stir until well chilled. Strain, garnish, and serve.

As stated earlier, most modern-day recipes call for rye whiskey rather than Cognac. Experiment with bases—including splits—to craft your signature Sazerac.

In 2008, lawmakers in Louisiana passed legislation that made the Sazerac the Official Cocktail of New Orleans. Sazerac Cocktail Day is on June 23, which falls on a Sunday in 2024. Cheers!

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