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August 28, 2023by David Klemt David Klemt No Comments

Pumpkin Spice Everything is Already Here

Pumpkin Spice Everything is Already Here

by David Klemt

In what perhaps is an attempt to encourage people to think of cooler autumnal temperatures, pumpkin spice is descending upon us earlier than ever before.

Operators who are finalizing their pumpkin spice menu items are basically already late to the party.

Luckily, it isn’t like the brands for which fall’s most infamous LTO flavor works are too far behind. A significant percentage of consumers are drawn to pumpkin spice menu items like trick or treaters to homes handing out full-size candy bars.

So, operators still have time to put the final touches on pumpkin spice menu items…but they’ll want to get a move on.

That’s exactly what restaurant chains did this year. Their pumpkin spice-flavored onslaught began with the start of this month.

Pumpkin Spice, Now a Summer Flavor?

Spirit Halloween stores. Christmas music. And now, it appears, Pumpkin Spice.

What do these three things have in common? Well, it seems like they’re making their debuts earlier and earlier each year.

When we think of summer and seasonality, I don’t think pumpkin or even baking spices enters into most people’s minds.

Unless, however, those people are in marketing and branding.

According to Restaurant Business, Krispy Kreme went all in on pumpkin spice on August 7. On that day, the chain unveiled four donuts and a number of beverages featuring pumpkin flavors.

Interestingly, the company’s global chief brand officer, Dave Skena, states that their pumpkin spice releases came one day earlier this year. Last year, they say, pumpkin spice arrived “significantly earlier than the year before.”

7-11 may have crossed the pumpkin spice dateline first this year. Dunkin’ is already offering pumpkin spice F&B items. And Starbucks, famous for their PSL LTO, is rumored to be launching their specialty menu this Thursday.

Given these August releases, can we expect a brand to attempt to get the jump on everyone else and launch pumpkin spice LTOs in July?

Consumer Cravings

Brands wouldn’t gamble on releasing their pumpkin spice LTOs in August if they didn’t think their decision would pay off.

Considering what Krispy Kreme’s Skena says about pumpkin spice’s August arrival, consumers have already spoken. Apparently, a significant percentage of people have an interest in fall flavors midway through summer.

Of course, there are a few considerations for independent operators in terms of seasonal releases. Rolling out new menus and menu items can be a costly endeavor. Pulling the plug on one revenue-generating seasonal menu or LTO in favor of significantly different items may be harmful to the bottom line.

One approach operators could take is to plan far enough ahead to pull the trigger on LTOs when 7-11, Dunkin’, or Starbucks launch theirs. In other words, be ready, but don’t jump the gun.

This also speaks to the importance of operators knowing their core guests and listening to feedback. Are front-of-house staff hearing murmurs from guests that they’re craving new flavors? Perhaps it could be lucrative to leverage that anticipation.

Image: Colton Sturgeon on Unsplash

August 25, 2023by David Klemt David Klemt No Comments

Drink Donnybrook: Let’s Talk Mai Tai

Drink Donnybrook: Let’s Talk Mai Tai

by David Klemt

Is there a Mai Tai in there? Maybe…?

There are two big drink holidays coming up in August for your programming pleasure, and the best part is that they both play incredibly well with one another.

One of these holidays you can create a promotion around is National Rum Day, August 16. This year, this spirit-forward holiday falls on a Wednesday. Hey, who couldn’t use a rum drink on Hump Day?

The other is more specific, celebrating a particular drink: August 30, also known as Mai Tai Day. Hey, what do you know—this cocktail holiday also falls on a Wednesday in 2023! It’s almost like these two festive days are exactly two weeks apart or something…

As you’re likely already deducing, these days are related: rum is the base for a Mai Tai. So, creating an LTO around this classic tiki drink gives operators the opportunity to celebrate for two weeks straight, or at least for two weekends. That means it’s also an excellent way to bid August farewell and prepare for the fall.

Controversy!

Scandal! Strife! Squabble! Other words that are synonymous with controversy!

Not only has there been a bit of a debate regarding the creator of the Mai Tai, there has been debate about the day we celebrate this classic cocktail.

Oh, and there’s been plenty of debate over specs. And there will likely be bickering over the correct build forever.

But back to the day we celebrate the Mai Tai. If you Google “National Mai Tai Day” or “Mai Tai Day,” you’ll likely see there’s debate over the correct date.

For a while at least, there were people claiming that National Mai Tai Day is June 30. Well, two crucial sources say that’s flat-out wrong: Trader Vic’s and the City of Oakland, California.

Some people may shrug at that first source, given that there’s still some debate over the drink’s inventor. However, in 2009, Rebecca Kaplan, an at-large councilmember of the city of Oakland, declared August 30 to be Mai Tai Day officially.

Fighting Words

Want to make some cocktail history and bartender nerds heads explode? Just say that Donn Beach, also known as “Don the Beachcomber,” is the father of the Mai Tai.

That should all but guarantee a donnybrook with whomever you target with that statement.

However, unlike the Martini, Piña Colada, and Whiskey Sour, we have a (mostly) definitive answer to the question of who created the Mai Tai.

While there are some who say that Don the Beachcomber created the Mai Tai in 1933, it would be more accurate to say that he created the predecessor of the Mai Tai. Cocktail historians who back Trader Vic as the inventor of this classic would agree.

You see, Don the Beachcomber created a drink called the QB Cooler, and historians say, perhaps generously, that Trader Vic was riffing on Don’s drink when he invented the Mai Tai in 1944. Now, if you really want to kick the donnybrook up a notch, perhaps turn it into a slugfest, see who thinks the Mai Tai tastes like the QB Cooler and which think they taste completely different. Fun times.

Then there’s this: It’s possible we don’t know the exact original recipe for the Mai Tai. Famously—or infamously, if we want to be dramatic—it’s said that Trader Vic never shared his actual specs with anyone. One could argue, then, that nobody has ever had the “real” version if they didn’t drink one made for them by Trader Vic himself. He’ll have passed 30 years ago in October of 2024, so I’m not sure how many people in the industry currently can say Trader Vic made them a Mai Tai personally.

Authentic or Abomination?

Did you read the caption underneath the image at the top of this article? If not, wow—thanks.

If so, you’ll recall that I ask if the drink in the tiki mug in the image contains a Mai Tai. And I answer my own question indicating that, at best, I can only say “maybe.”

Sure, it’s being served in a tiki drinkware, so one could argue that there’s a tiki drink in there. The Mai Tai, as we know, is a tiki classic. The drink is also garnished with mint, which is correct.

But then we look at the rest of the garnish: a raspberry and what appears to be desiccated orange. Oh, and a Mai Tai should be served in a double rocks glass.

Of course, bartenders around the world serve cocktails in drinkware that deviates from the “right” vessel. However, the proper garnish is mint and a lime wheel…to the best of our knowledge.

Ultimately, guests decide with their dollars whether they believe a bar makes them the “right” Mai Tai. You and your bar team will need to dial in a signature version if you want your bar to be known for its Mai Tai, and perhaps come up with a great riff or two.

The Original…Maybe

The original recipe, cocktail historians and drink nerds believe, is:

1 oz. Light rum
1 oz. Dark rum
Fresh lime juice (keep half of the squeezed lime’s shell)
0.5 oz. Orange curaçao
0.25 oz. Orgeat
0.25 oz. Simple syrup
1 cup Crushed ice
Fresh mint sprig to garnish
Lime wheel to garnish

Fill a shaker with crushed ice and add the light rum, lime juice, curaçao, simple, and orgeat. In other words, hold back the dark rum! Shake for a few seconds and pour the contents into a double rocks glass. If you want to be fancy, add fresh crushed ice to the double rocks glass and strain the shaker into it. Float the dark rum, then garnish and serve.

Technically, a bartender should use J. Wray & Nephew rum…but a bottle, if one can be found, goes for at least $50,000 last I checked. Bartenders should also refrain from adding pineapple juice, orange juice, or grapefruit juice. And they shouldn’t garnish with cherries or pineapple wedges. But, here we are; all of those things and more happen.

Oh, there are also tequila, mezcal, amaro, and whiskey versions, plus riffs made with avocado and variants that call for an array of bitters. What you do with this information is up to you and your bar team.

Image: Andrea Piacquadio on Pexels

Novo Fogo Organic Cachaça Drinkee passion fruit cachaça

August 22, 2023by David Klemt David Klemt No Comments

Drinkee: Novo Fogo x SOFI TUKKER

Introducing Drinkee, Novo Fogo x SOFI TUKKER

by David Klemt

A month after announcing the reformulation of their award-winning cachaça-forward RTDs, Novo Fogo is proud to announce the launch of Drinkee.

Drinkee, the first Brazilian passion fruit cachaça made for the American market, is a direct result of a new partnership.

Listeners of our Bar Hacks podcast will recall that Novo Fogo founder and CEO Dragos Axinte was our guest for episode 97. It’s on this episode that Axinte discusses Novo Fogo’s partnership with Sophie Hawley-Weld and Tucker Halpern, known globally as SOFI TUKKER.

Axinte shares his thoughts on partnerships and collaboration when talking about teaming up with Hawley-Weld and Halpern. While the partnership “felt right to both sides,” the parties still went through a “complex, long negotiation” before finalizing their deal. The Novo Fogo and SOFI TUKKER teams may have known deep down that the partnership was right but they took the time to prove that feeling was good for business and a long-term relationship.

In addition to SOFI TUKKER serving as global ambassadors for Novo Fogo, Hawley-Weld and Halpern are also co-owners of the Brazilian brand. The dance music duo was heavily involved in the development and launch of Drinkee.

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A post shared by SOFI TUKKER (@sofitukker)

The newest addition to the Novo Fogo lineup is essentially Brazil in a bottle. Start with Novo Fogo Silver, infuse it with authentic Brazilian flavors, and you get Drinkee. This new expression is named for SOFI TUKKER’s debut song of the same name, and delivers notes of Brazilian passion fruit, orange peel, vanilla, pure cane sugar, and oak.

To learn more about Novo Fogo Drinkee, please read the press release below. While we’re eager to spend time with this new bottle, we’re excited for more collaborative Novo Fogo x SOFI TUKKER products to enter the market.

Cheers!

NOVO FOGO ANNOUNCES A PASSION FRUIT CACHAÇA NAMED DRINKEE

Developed with SOFI TUKKER, Drinkee is the first Brazilian Passion Fruit Cachaça made for the American market

SEATTLE, WA (Aug. 21, 2023) – Novo Fogo announces a new product to their lineup of USDA-certified organic Brazilian cachaças: Novo Fogo Passion Fruit Cachaça, fancifully named after SOFI TUKKER’s hit song, “Drinkee.” A first for the American market, this all-natural sugarcane spirit culminates months of product development among the Novo Fogo distillery team in Morretes, Brazil, and the multi-Grammy-nominated dance music superstars SOFI TUKKER, who are co-owners and global brand ambassadors of Novo Fogo.

The partners’ ambition was to share the beloved flavors of Brazil in a bottled, full-proof spirit that drops a beat of fresh tropical flavor into any cocktail. To achieve this, they experimented with various infusions of tropical ingredients to harmoniously complement the rainforest flavors of Novo Fogo Silver Cachaça. The resulting spirit amplifies the beloved notes of Brazilian passion fruit and fresh cane distillate, supported by background rhythms of orange peel, vanilla, pure cane sugar, and oak. Drinkee stands proudly when sipped neat or on the rocks, but it really starts to dance in cocktails of all kinds. Few things match the perfection of a Caipirinha made with the pulp of a fresh passion fruit, sipped under a backdrop of tropical birdsong and Brazilian rainforest, but a Caipirinha simply shaken with Passion Fruit Cachaça, lime, and sugar is a close second, wherever you enjoy it.

Tucker Halpern, half of the eponymous duo SOFI TUKKER, says of this cachaça: “I am beyond proud of where this product ended up. It feels surreal to have been in the Atlantic Rainforest in Brazil testing the different ingredient combinations to make the perfect Passion Fruit Cachaça. It truly tastes the way our song ‘Drinkee’ sounds, and the way Brazil makes us feel. We’re so excited for everyone to try it!”

Novo Fogo Passion Fruit Cachaça was created to be as inclusive as SOFI TUKKER’s music: it is an approachable introduction to cachaça newcomers, and simultaneously an elegant base spirit for bartenders and enthusiasts to supercharge their cocktails with bold tropical flavors. Drinkee will pair perfectly with another upcoming Novo Fogo x SOFI TUKKER collaboration named after their song “Energia.” That future product is inspired by Sophie Hawley-Weld, who enjoys alcohol-free drinks and is passionate about Brazil’s rainforest environment and the plant-based beverages that grow therein.

Like all Novo Fogo’s handcrafted Brazilian spirits, Passion Fruit Cachaça is an emissary of Brazilian culture and rainforest conservation, and a symbol for the shared values that connected Novo Fogo and SOFI TUKKER in the first place. The duo says of the partnership: “We have a lot in common with Novo Fogo – we share a core love of Brazil, fun, and environmentalism. Cachaça is Tuck’s favorite drink and Soph doesn’t drink alcohol, but she’s still at the same party… both having the best time. This partnership works because Novo Fogo is so much more than cachaça and spirits; they are a powerful rainforest preservation steward, and we’re enthusiastic participants in the reforestation project The Un-Endangered Forest™. So if you do decide to drink, we hope you’ll drink Novo Fogo because you’ll be planting trees in the Brazilian rainforest at the same time! We’re excited to help introduce this classic Brazilian drink to more people around the world.”

Novo Fogo Passion Fruit Cachaça is sold to distributors nationwide by 375 Park Avenue Spirits. It is now available for pre-order on www.novofogo.com.

About Novo Fogo

A passionate advocate for sustainable practices in the spirits industry, Novo Fogo is a carbon-negative company that produces USDA-certified 100% organic cachaças at its zero-waste distillery in the heart of Brazil’s Atlantic Rainforest. Its production methods prioritize human and environmental sustainability; the company is proud of its all-female distiller team and its legacy reforestation project, The Un-Endangered Forest™, which seeks to restore 44 species of threatened native trees. Extending this ethos to its cocktail audience, Novo Fogo has been a trailblazer for sponsoring health and wellness initiatives for spirit industry members. The company’s product line intersects traditional Brazilian culture with modern cocktail trends of healthier drinking, such as low carbs, low ABV, and low calories. Seeking to build a business that can last 100 years, Novo Fogo has partnered with multi-Grammy-nominated global dance music duo SOFI TUKKER to foster increased awareness towards its brand of conscientious capitalism. Find Your Own Brazilian Zen™ by visiting https://www.novofogo.com.

About SOFI TUKKER

SOFI TUKKER – best friends Sophie Hawley-Weld & Tucker Halpern – have a global reputation as the most vibrant, positive and community-driven dance music group out there. The duo met senior year at Brown University, where Tucker was a basketball jock and Sophie studied conflict resolution and Brazilian Portuguese. In 2015 they put out their debut single “Drinkee,” which was nominated for a GRAMMY, followed by a 2nd nomination for their debut album Treehouse. They have since earned Platinum & Gold record sales, several #1 records, over a billion streams, and campaigns for Apple (“Best Friend”), Peloton (“Purple Hat”) and Smartwater (“Wet Tennis”). 2023 saw Tucker & Sophie as the faces of colorful G-Star Raw & Baboon to the Moon collections, and the continuation of their own fashion label, WET TENNIS. Their new single “Jacaré” is a celebration of Brazil and the LGBTQ+ community, with lyrics by the Brazilian poet Chacal. SOFI TUKKER have collaborated with artists around the world, such as Amadou & Mariam, Mahmut Orhan, Bomba Estéreo & Pabllo Vittar. In the first half of 2023, the duo released “Sacrifice” with Kx5 (Kaskade & Deadmau5) and contributed two songs to the debut album from LP Giobbi. Meanwhile their versatility as a live act has them packing festival fields, selling out headline tours and returning to Vegas for their DJ residency. They debuted their immersive new live show at Coachella, followed by Governors Ball, Bonnaroo, Electric Forest, Lollapalooza, Osheaga & more.

Image: Novo Fogo Organic Cachaça

August 21, 2023by David Klemt David Klemt No Comments

Maker’s Mark Debuts Age-stated Bourbon

Maker’s Mark Debuts Age-stated Bourbon

by David Klemt

The team at Maker’s Mark, one of the most iconic and respected names in bourbon, is proud to introduce their oldest-ever expression.

Maker’s Mark Cellar Aged is making its introduction to the world in time to celebrate National Bourbon Heritage Month. As a quick reminder, we honor America’s native spirit in September.

This innovative expression is, in my opinion, an exercise in restraint. As decadent a whiskey as Cellar Aged may be for one’s senses, this bourbon shows that the team at Star Hill Farm is disciplined and deliberate.

While many other whiskey producers have been using age statements to pull focus from competitors, grab headlines, make splashes among collectors, and otherwise use aging to move cases, Maker’s Mark has stayed their course.

That is to say, Maker’s Mark takes their time when implementing a new process. If the team can’t figure out how to do something in a distinctly Maker’s way, they don’t do it.

Take, as an example, their limestone cellar, introduced in 2016. This maturation environment is Star Hill Farm’s approach to aging. The team doesn’t have an interest in simply stacking on years—age must adhere to Maker’s Mark flavor vision and leverage terroir.

Inaugural Annual Release

The 2023 release of Cellar Aged is a blend of 11- and 12-year-old Maker’s Mark. The percentage breakdown is 13 percent of the former and 87 percent of the latter.

The liquid that will eventually become Cellar Aged is first aged for six years in the Maker’s Mark warehouse before being moved to the maturation cellar.

For those wondering, this innovative expression will be an annual release. In fact, it appears Maker’s Mark plans to mark each National Bourbon Heritage Month going forward with Cellar Aged.

This year’s expression is bottled at cask strength—115.7 proof—and comes with a SRP of $150. Sources state that there are 30,000 bottles of the 2023 release, and more may be produced each year.

And for those curious about when they can wrap their gums around a dram, the wait shouldn’t be long. In response to a comment underneath an Instagram post, Maker’s Mark says the following:

“Thanks for asking! Cellar Aged will leave Star Hill Farm in the next few weeks and start making its way across the country!”

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A post shared by Maker’s Mark (@makersmark)

So, be on the lookout and let your Maker’s rep know you need this bottle on your back bar.

Tasting Notes

The KRG Hospitality team has yet to taste Maker’s Mark Cellar Aged. Therefore, the tasting notes below are from the Maker’s website.

Aroma: Dark stone fruit, caramelized sugar, toasted oak

Taste: Balanced with big oak, dark vanilla and fruit

Finish: Velvety texture, long and complex with caramelized barrel notes and baking spices

For more information, please review the official Maker’s Mark Cellar Aged press release below.

Introducing Maker’s Mark® Cellar Aged, an Inspired New Take on Older American Whiskey

Matured in a Limestone Whisky Cellar, Maker’s Mark Cellar Aged is Aged to Taste, Not Time

LORETTO, Ky., Aug. 16, 2023 /PRNewswire/ — Maker’s Mark^® is proud to debut Maker’s Mark^® Cellar Aged Bourbon, an annual, global limited-release expression that proves whisky aging is about more than just a number. Featuring a marriage of 11- and 12-year-old bourbon, Maker’s Mark Cellar Aged delivers the distillery’s highly anticipated oldest release, stemming from the question: What if age isn’t just about time, but instead about how you use that time to evolve, develop and mature?

Since its founding in 1953, Maker’s Mark has aged its whisky to taste – not time – to achieve the vision set by its founders: bourbon without the bite that’s always smooth, soft and creamy. Maker’s Mark Cellar Aged stays true to this philosophy, delivering a richer, deeper and more complex older bourbon, free from the harsher tannic effects commonly found in extra-aged American whiskies, as a result of our innovative maturation process that starts in traditional Kentucky warehouses and finishes in the distillery’s one-of-a-kind limestone whisky cellar.

“For more than 65 years, aging our whisky for a decade-plus wasn’t something we did,” said Rob Samuels, 8th generation whisky maker and grandson of the founders at Maker’s Mark. “It’s not that we didn’t believe in it; we simply hadn’t found a way to do it that didn’t compromise on our taste vision – until now. Cellar Aged embodies an older whisky that’s distinctly Maker’s Mark. One rooted in challenging convention, delivering new flavor experiences from the environment that surrounds us, and building on a taste vision that’s been generations in the making.”

To become Maker’s Mark Cellar Aged, barrels of the distillery’s classic distillate first spend approximately six years aging in traditional bourbon warehouses, where they endure the Kentucky climate and its temperature swings season after season until they reach full maturity and can be called “Maker’s Mark.” Barrels are then moved into the distillery’s proprietary whisky cellar for an additional five to six years of aging before being blended to taste and bottled. Built into the natural limestone shelf of the Kentucky hills, the cellar’s consistently cool environment slows down the tannic impact that occurs during maturation, while allowing the bourbon to develop a deeper, darker flavor with hidden depths, but no bitterness.

This innovative and taste-led approach in pursuit of an older Maker’s Mark expression continues the boundary-pushing mindset that has shaped the brand since the beginning. Founders Bill and Margie Samuels challenged category norms when they burned their 170-year-old family recipe, choosing to use red winter wheat instead of rye in their mashbill for a softer, smoother bourbon. This spirit of asking “what if?” was present in the introduction of Maker’s Mark 46, which is crafted using a proprietary wood-stave finishing technique, and in Maker’s Mark Private Selection, which became the industry’s first custom barrel program upon its launch in 2016.

Cellar Aged will be an annual, limited release available in specific markets around the world. The unique maturation approach of Cellar Aged will be consistent every year, but the specific blend of aged bourbon will vary based on which barrels are ready, by taste. The inaugural release of Cellar Aged is a marriage of 12-year-old and 11-year-old whisky – 87% and 13%, respectively – bottled at cask strength (115.7 proof). Cellar Aged will be available for a suggested retail price of USD $150.00 in the United States in September 2023; in London, Munich and select Global Travel Retail accounts in October 2023; and in Tokyo and Singapore in early 2024.

For more information about Maker’s Mark Cellar Aged, please visit www.MakersMark.com.

Image: Maker’s Mark

Bib & Tucker Double Char bourbon bottle and cocktail

August 16, 2023by David Klemt David Klemt No Comments

Double Char Bourbon Launches Nationwide

Bib & Tucker Double Char Bourbon Launches Nationwide

by David Klemt

A smoky bourbon that draws inspiration from the savory side of the culinary world is finally, mercifully available throughout the US.

We’ve been waiting patiently, having shared the news of this new release back in June. We’re excited to be able to update that story: Everyone can finally get their hands on this unique small-batch bourbon.

Double Char is an innovative Tennessee bourbon rested for six years in new white American oak barrels that weighs in at 88 proof. And whether people to choose to snap bottles up online or off-premise, this smoky sipper from Bib & Tucker Small Batch Bourbon is ready for action.

What this means for operators and bar teams, of course, is that the bourbon lovers and bourbon-curious among guests will expect to find Double Char on bar menus across the country.

This is great news for bar and restaurant operators who encourage collaboration between front- and back-of-house teams. Double Char has been described as “a smoky sweet BBQ in a bottle.” This culinary inspiration will allow bartenders and chefs to work together to wow guests with specialty cocktails that pair incredible well with all manner of rich, savory, smoky dishes.

I, for one, foresee mouthwatering LTO cocktails and specialty prix fixe experiences centered on Double Char on the horizon.

To learn more about Bib & Tucker Double Char, click here or review the press release below. And to learn more about Bib & Tucker, click here to listen to episode 59 of the Bar Hacks podcast.

Cheers!

Bib & Tucker Small Batch Bourbon Announces Double Char Innovation

New Savory, Smoky Bourbon Inspired by the Flavor of Food Smoked on the Open Flame

STAMFORD, Conn., May 31, 2023 /PRNewswire/—Bib & Tucker Small Batch Bourbon is proudly announcing the release of Bib & Tucker Double Char Bourbon.

Inspired by the turn of the century, when food was cooked on the open flame, this new bourbon is aged twice to create savory smoky notes and an exceptionally smooth finish. Bib & Tucker Double Char is first aged for six years in the rolling hills of Tennessee in new white American oak, followed by a minimum of five months in a second heavily charred and smoked new barrel. This unique fire-forged double char aging method creates the rich and deep flavor of Bib & Tucker Double Char.

“I can’t wait for consumers to try this delicious expression,” said Tom Steffanci, President of Deutsch Family Wine & Spirits. “Double Char spends just the right amount of time in the second heavily charred barrel, creating a savory, smoky character that adds a whole new dimension to the bourbon.”

As a Tennessee bourbon, Bib & Tucker follows the Lincoln County process unique to the state, meaning the bourbon is filtered through sugar maple charcoal before going into the barrel for aging.

For Double Char, to pay homage to the Lincoln County process, the second barrel is smoked with sugar maple before being filled with the brand’s 6-year aged bourbon. The perfect amount of time in the barrels, the char, and the sugar maple barrel smoking process delivers a bourbon with an inviting savory white smoke flavor not found in any other whiskey on the market.

Bib & Tucker Double Char Tasting Notes:

Nose: A touch of smoke with immediate notes of toasted oak and dulce de leche, background notes of cinnamon and clove
Palate: Vanilla and sugar maple surrounded with white smoke, hints of sweet corn and toasted cinnamon
Finish: Medium to long finish with oak, white smoke and vanilla
Color: Deep rich mahogany with copper undertones

The lineup of Bib & Tucker Small Batch Bourbon includes:

The Classic Six: 6-Year-Old Small Batch Bourbon Whiskey – SRP: $54.99; 92 proof/46% ABV
Double Char: 6-Year-Old Small Batch Bourbon Whiskey – SRP: $54.99; 88 proof/44% ABV
10-Year-Old Small Batch Bourbon Whiskey – SRP: $89.99; 92 proof/46% ABV

Bib & Tucker Double Char will be available nationally, in-store and online, beginning August 2023.

Image: Bib & Tucker

August 8, 2023by David Klemt David Klemt No Comments

Celebrate the Negroni, Support Slow Food

Celebrate the Negroni and Support Slow Food

by David Klemt

This month, operators will have the opportunity to sign their bars up to take part in the tenth-anniversary celebration of Negroni Week.

For 2023, Negroni Week hosts Imbibe Magazine and Campari are raising funds for Slow Food. Sponsors also include Cinzano, Bulldog Gin, Bols Genever, and Coopers’ Craft Bourbon.

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A post shared by Campari USA (@campariusa)

Negroni Week will take place from September 18 through September 24. Registration is now live and operators can sign up their bars via this link.

So, we’re helping spread the word early and giving operators and their teams plenty of time to prepare to participate this year.

Negroni Week 2023

After first launching in 2013, Negroni Week is celebrating their decennial year.

Over the course of ten years, Imbibe and Campari have seen tremendous growth and results. In its inaugural year (or perhaps inaugural week is more accurate), a little over 100 venues participated. In its second year, 1,300 venues registered for Negroni Week.

Now, thousands of venues sign up every year, helping to raise money for worthy causes. To date, Negroni Week boasts more than $4 million in funds for charitable organizations.

Participation really couldn’t be any simpler: register, make a donation of at least $25, serve Negronis and/or variations of Negronis, and donate proceeds from your Negroni Week LTO menu.

After completing registration and making at least the minimum donation, an operator’s venue will gain placement on the Negroni Week website. The listings are searchable by state and city. Venues that donate $250 or more will carry a Premium Donor designation.

Those looking for inspiration for their charity LTO menus can click here to sift through Negroni Week’s recipe database.

Slow Food

Simply put, Slow Food’s mission is to help everyone access food that’s good for them, good the people who grow it, and good the planet as a whole.

An even more succinct description comes from the Slow Food website: access to food that’s “good, clean, and fair for all.”

Further, Slow Food seeks to prevent the loss local food cultures, along with food traditions. The organization was founded in 1989 and is now active in more than 160 countries.

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A post shared by Slow Food International (@slowfood_international)

In the US, Slow Food operates as a 501(c)(3) organization and has been active in Canada for several years. The charitable organization has had a strong presence in the provinces of British Columbia, Calgary, Montréal, and Ontario.

Get Ready

With just three ingredients in a 1:1:1 ratio, any bar team should be able to handle putting delicious Negronis across the bar.

So, operators should ensure their team can craft a traditional Negroni while encouraging them to work on some creative variations.

We’ll see in a little over a month to celebrate Negroni Week!

Image: Jonathan Borba on Unsplash

A bartender serving a cocktail in a pineapple-shaped glass

August 7, 2023by David Klemt David Klemt No Comments

Drink Donnybrook: Let’s Talk Piña Colada

Drink Donnybrook: Let’s Talk Piña Colada

by David Klemt

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

August 4, 2023by David Klemt David Klemt No Comments

iPourIt Releases Their 2023 Pour Report

iPourIt Releases Their 2023 Pour Report

by David Klemt

Interactive self-serve beer experience platform iPourIt‘s latest report, the 2023 Pour Report, is now available for download and review.

iPourIt is a pioneer in the self-serve beverage space. While it may seem counter-intuitive to some, many guests have shown time and again that they enjoy using self-serve walls. For these guests, a not in any way insignificant number, iPourIt installations enhance the guest experience, increase loyalty, and boost revenue.

And while many people associate iPourIt and self-serve programs with beer, these systems can also pour wine, cocktails on tap, spirits, non-alcohol beverages, and soft drinks.

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Another benefit from iPourIt? Transparency and sharing of data. The company doesn’t limit providing valuable guest behavior insight to their clients. Rather, they make the data they collect available to anyone. Simply head to their website, fill out a few fields, and gain important beverage insights.

Anyone curious can choose between a standard report and a “pro” version. Both are free to download and peruse. People can also read our article that dives into their fourth-annual report via this link.

Below you’ll find key takeaways from their 2023 report. I strongly urge operators to download and review either report.

The Who

We agree that demographics are a metric that people and businesses often misuse. Valuegraphics can be far more effective for businesses looking to build loyalty and boost revenue.

Still, demographics can provide beneficial insights.

First, let’s look at how men and women used iPourIt systems in 2022. Men poured 20,477,288 ounces last year, whereas women poured 10,848,435 ounces. The average per pour for men was 6.4 ounces in comparison to 5.3 ounces per pour from women. On average, men spent $14.72 per visit to an iPourIt-equipped location; women spent $12.24.

Next, the generational breakdown. IPA was the number-one style poured for Baby Boomers, Generation X, and Millennials. For legal-drinking-age Generation Z drinkers, IPA came in second; their top pour style was cider. Likewise, Lager claimed second place for Boomers, Gen X, and Millennials. Second was IPA for Gen Z, and Lager was third. Wheat beer was third place for Boomers, fourth for Gen X and Millennials, and fifth for Gen Z. Sour came in fifth for Gen X and Millennials fourth for Gen Z; for Boomers, the style didn’t rank among the top five. Stout clinched the fifth spot for Boomers.

Finally, in terms of traffic, men of every age group poured more ounces than their female counterparts.

The What

Below, the top 10 styles of beer poured by men:

Fruit beer
Pale Ale
Blonde
Pilsner
Stout
Sour
Wheat beer
Cider
Lager
IPA

In descending order, the top five (download the report for the top ten) products poured by men were Michelob Ultra, Bud Light, Golden Road Brewing Mango Cart, Coors Light, and Modelo Especial.

And now the top styles of beer or category of beverage poured by women:

Stout
Fruit beer
Blonde
White wine
Hard seltzer
Wheat beer
Sour
Lager
IPA
Cider

Also in descending order, the top products poured by women were Michelob Ultra, Mango Cart by Golden Road Brewing, Bud Light, Ace Pineapple Cider, and Coors Light.

The Where

The 2023 Pour Report by iPourIt breaks the US down into five regions: West, Southwest, Midwest, Southeast, and Northeast.

Because our American head office is in Las Vegas and our hotel consultant is in Pennsylvania, we’ll look at the West and Northeast.

The top-five pours for the West in 2022 were:

While the top-five pours in the Northeast were:

For the curious, Bud Light and Coors Light are categorized as American-style Light Lagers, 805 is a Blonde Ale, Mango Cart is a Wheat Ale, and Modelo Especial is a Mexican-style Pilsner. Blue Moon and Allagash White are both Belgian-style wheat beers (or Witbiers), Boom Sauce is a Double IPA, Juice Bomb is a Northeastern IPA, and Stella Artois is a Lager.

For further insights, please download this year’s iPourIt report here.

Image: cottonbro studio on Pexels

August 2, 2023by David Klemt David Klemt No Comments

5 Books to Read this Month: August 2023

5 Books to Read this Month: August 2023

by David Klemt

Our inspiring and informative August book selections will help you and your bar team take your front of house and bar program to the next level.

For this month’s list we’re showcasing the 17th annual Spirited Awards finalists in the Best New Cocktail or Bartending Book category. So, below you’ll find the top-four nominees in that particular category, plus an additional self-improvement book.

To review the book recommendations from July 2023, click here.

Let’s jump in!

The Bartender’s Manifesto: How to Think, Drink, and Create Cocktails Like a Pro

First up, this book from June 2022 by Toby Maloney with Emma Janzen. Not only has this book won a James Beard Award, it took home this year’s Spirited Award for Best New Cocktail or Bartending Book.

From Amazon: “Take a raucous romp through the essential stages of fashioning cocktails and learn the hows and whys of bartending with acclaimed mixologist Toby Maloney and the team from The Violet Hour. When the pioneering cocktail bar opened in Chicago in 2007, it set a high standard with an innovative training program that teaches not just how to replicate classic cocktail recipes flawlessly, but how to embrace ingenuity, make smart decisions, and create original, inspired recipes from rote.”

Pick up the hardcover here.

Mindful Mixology: A Comprehensive Guide to No- and Low-Alcohol Cocktails with 60 Recipes

Next, Mindful Mixology by Derek Brown, with a foreword by Julia Bainbridge. As all operators should know by now, low- and no-ABV cocktails are here to stay. From aperitivo hour and zero-alcohol to simply drinking less but better, consumers are changing their relationships with cocktails. This book will help operators and their teams navigate the moderation movement.

From Amazon: “Creating these drinks isn’t as simple as removing the alcohol. No- and low-proof cocktails still have to be balanced and still have to be delicious, but they don’t operate exactly like cocktails with alcohol. The drinks Brown presents in this book are meticulously choreographed around taste, texture, body, and piquancy to result in surprisingly complex ‘adult beverages’ minus the booze.”

Grab the hardcover today.

Modern Classic Cocktails: 60+ Stories and Recipes from the New Golden Age in Drinks

Robert Simonson is also a James Beard Award-winning author up for a 2023 Spirited Award. Not only are there more than 60 cocktail recipes in Simonson’s book, he explores what it means for someone to create a modern classic cocktail. No, your bar team can’t simply “invent” a new drink and declare it a modern classic—there are actual considerations, like public opinion, that make it so.

From Amazon: “What elevates a modern cocktail into the echelon of a modern classic? A host of reasons, all delineated by Simonson in these pages. But, above all, a modern classic cocktail must be popular. People have to order it, not just during its initial heyday, but for years afterward. Tommy’s Margarita, invented in the 1990s, is still beloved, and the Porn Star Martini is the most popular cocktail in the United Kingdom, twenty years after its creation.”

Make sure to get your hardcover copy today.

The New York Times Essential Book of Cocktails (Second Edition): Over 400 Classic Drink Recipes With Great Writing from The New York Times

If you want hundreds of cocktail recipes and amazing writing, this is the book for you. There are more than 400 recipes in this book, from classics to modern craft drinks. Oh, and there are essays from an array of fantastic writers, including Rebekah Peppler, David Wondrich, Robert Simonson, and Jim Meehan. There are also interviews with icons like Ivy Mix and Sother Teague.

Truly, this is one of the most comprehensive cocktail books every printed.

Pick up this book in hardcover format now.

Atomic Habits: An Easy & Proven Way to Build Good Habits & Break Bad Ones

A couple of weeks back, we had a KRG Hospitality team meeting about habits. Habits we’re proud to have developed, habits we’d like to focus on developing, and habits we’d like to work on losing. This book, from James Clear, is one of the resources we talked about.

From Amazon: “Clear is known for his ability to distill complex topics into simple behaviors that can be easily applied to daily life and work. Here, he draws on the most proven ideas from biology, psychology, and neuroscience to create an easy-to-understand guide for making good habits inevitable and bad habits impossible. Along the way, listeners will be inspired and entertained with true stories from Olympic gold medalists, award-winning artists, business leaders, life-saving physicians, and star comedians who have used the science of small habits to master their craft and vault to the top of their field.”

Order the paperback today.

Image: Mikołaj on Unsplash

"Think about things differently" neon sign

August 1, 2023by David Klemt David Klemt No Comments

Program for Unique Holidays: August 2023

Program for Unique Holidays: August 2023

by David Klemt

Do you want to stand out from from other restaurants and bars in your area? Change how you think about your August 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 July 2023 holidays list, click here.

August 4: International Beer Day

In and of itself, International Beer Day isn’t a unique or obscure holiday. However, with the vast array of brewers, beer styles, and beers on offer around the world, it can be a day to highlight unique and obscure beers.

This is one of the best holidays for you to make your guests aware of your more exclusive or lesser-known beer selections.

August 5: National Jamaican Patty Day

If your kitchen has the capability to make delicious pastries, this is a fantastic holiday. A Jamaican patty consists of layered, flaky crust wrapped around jerk chicken, beef, pork, or vegetables mixed with spices. These are delicious, great with a refreshing drink, and perfect for sharing. Oh, and you and your kitchen can decide how hot or mild to make the spices. Just make sure the flavors are authentic and that you honor the culture.

August 7: British Columbia Day, Heritage Day, Natal Day, New Brunswick Day, Ontario Civic Holiday, Saskatchewan Day, and Terry Fox Day

In order, these are holidays celebrated in the provinces of British Columbia, Alberta, Nova Scotia, New Brunswick, Ontario, Saskatchewan, and Manitoba. Depending on the province, this is either a guaranteed three-day holiday or a Monday that businesses can choose to give their employees off. That means for the most part, there’s plenty of opportunity to leverage a long weekend in seven provinces throughout Canada, perfect for highlighting food and drink promotions.

This also means that operators across America can feature F&B specials that celebrate their neighbors to the north. Get creative!

August 11: Play in the Sand Day

Should you be a beach- or lakefront property or otherwise located on sand, this is your time to shine. Set up games like cornhole, giant Jenga, and giant Connect Four, create an LTO menu that encourages groups to come socialize at your bar or restaurant, and celebrate in the sand.

August 16: National Rum Day

Again, this isn’t an unknown holiday. However, you can ensure you stand out on National Rum Day by getting your hands on unique bottles, such as funky rum styles and high-age-stagement expressions.

August 17: National Nonprofit Day

Do you, your guests, and your team support any nonprofits? If so, this is an excellent way to bring people together and raise some money for worthy causes. Further, National Nonprofit Day provides you with an opportunity to show your community that you care and give back.

August 22: National Bao Day

Much like National Jamaican Patty Day, National Bao Day gives you and your kitchen the opportunity to create fun foods that will excite and delight your guests. Just ensure your kitchen staff is up to the task of creating these delicious, steamed buns.

August 27: National Just Because Day

Have an idea for a promotion that doesn’t quite fit with anything on the calendar? This is the perfect day to let it rip!

August 29: National Lemon Juice Day

Lemon juice is a key ingredient for an incredible number of cocktails. So, shine a light on all the heavy lifting this citrus does in drinks! One way to accomplish this is by creating an LTO of your guests’ favorite drinks that feature lemon juice.

August 31: Eat Outside Day

Have outside seating? Have the capability of bringing food trucks into your parking lot or just outside your business? I think you know where I’m going with this, and what to do.

Image: Ivan Bertolazzi on Pexels