Drink

Café de España drink at the Palma at the Santa Monica Proper Hotel
by David Klemt David Klemt No Comments

New Alcohol-free Program Has Our Attention

New Alcohol-free Program Has Our Attention

by David Klemt

Café de España drink at the Palma at the Santa Monica Proper Hotel

The alcohol-free Café de España cocktail at Palma Lounge inside Santa Monica Proper Hotel.

Offering guests an alternative to imbibing during the holiday season and into Dry January, the Palma’s “Conscious Consumption” menu has our attention.

Palma Lounge inside Santa Monica Proper Hotel is offering a fully realized zero-proof cocktail menu. Showing their savviness, the shrewd Proper Hospitality team launched this alcohol-free menu at the start of November.

Given the number of holiday gatherings people are expected to attend from mid-November through December 31, this is a smart move.

There are several reasons a guest may choose to abstain from drinking alcohol while at a bar, restaurant, or special event. A person may be sober; sober-curious; in need of a break from alcohol after attending a number of personal and professional events; the designated driver; or not be in the mood to drink.

At the end of the day, it doesn’t matter why a guest doesn’t want to consume alcohol, even while out at a bar. What is important is making that guest feel included and comfortable, not alienated or as though they don’t fit in.

Full Consideration

Truly, operators and their front-of-house teams should treat alcohol-free cocktails the same as their low- or full-proof counterparts. Zero-ABV beverages deserve as much as consideration as traditional cocktails. Taste, balance, mouthfeel, garnish, presentation… These drinks shouldn’t be afterthoughts.

Indeed, a great non-alcohol drink menu should be as intriguing as the standard cocktail menu. A guest abstaining from alcohol should receive the same service and experience as other guests.

If done right, with premium ingredients, these beverages can be priced in line with their boozy menu peers. As importantly, they’ll also encourage guests who order them to return to a bar or restaurant.

What really got our attention is how deep the Palma Conscious Consumption menu runs. There aren’t just one or two zero-proof drinks. There aren’t a half-dozen. No, there are at least ten.

And in terms of careful consideration, the menu includes Lyre’s, Optimist, and Seedlip products. With this menu, Palma is positioned to weather Dry January without problem as guests will be well aware of this menu.

Any operator looking for an example of a conscientious approach to no-alcohol, wellness, and a favorable guest experience should look to the team at Palma.

For the full Conscious Consumption program press release, see below.

PALMA AT SANTA MONICA PROPER HOTEL INTRODUCES ‘CONSCIOUS CONSUMPTION’ BEVERAGE PROGRAM

New Menu Features Robust Selection of No-ABV Options for Every Occasion 

November 2023—Beginning November, 2023, Palma at the Santa Monica Proper Hotel introduces its new Conscious Consumption program, a selection of non-alcoholic cocktails and beverages for its wellness-focused surrounds in the heart of Los Angeles’ west side.  

WHAT: Whether curbing consumption between a schedule of holiday parties, hitting reset in the new year, or monitoring day-to-day indulgence, Palma’s new Conscious Consumption menu includes nonalcoholic versions of both traditional cocktails and original creations, featuring a range of N/A spirits that are exciting as they are satisfying. Highlights include: 

  • The Cosmo: Optimist Fresh, Lyre’s Orange Sec, cranberry, lime 
  • Fresh 75: French Bloom Le Blanc, Optimist Fresh, lemon, agave 
  • Café de España: Lyre’s Coffee Originale, espresso, orange blossom 
  • TropiCali: Seedlip Spice, Lyre’s Orange Sec, Tropical Red Bull, ginger 
  • Spritzu: French Bloom Le Blanc, Lyre’s Italian Orange, Fever Tree Club Soda, yuzu 
  • Basil Drop: Seedlip Spice, Lyre’s Orange Sec, lemon, basil 
  • No-Jito: Lyre’s Dark Cane, mint, orange, lime, Fever Tree Club Soda 
  • Hug on the Beach: Optimist Fresh, lemon, cucumber, ginger 
  • Prickly Bear: Seedlip Spice, Lyre’s Orange Sec, prickly pear, grapefruit, jalapeno-ginger syrup 
  • Gin and Juice: Lyre’s Dry London, Fever Tree Sparkling Grapefruit, lime 

WHERE: Palma at the Santa Monica Proper Hotel (700 Wilshire Blvd, Santa Monica, CA 90401) 

WHEN: The new menu is available beginning November 1, 2023 

HOW: Palma accepts walk-ins for both dining and the bar, to make a reservation, visit here. 

About Santa Monica Proper Hotel

Santa Monica Proper is an architectural wonder set amid two contrasting buildings — a Spanish Colonial Revival landmark and a sleek contemporary new build, connected by an artfully crafted bridge — where the creative vision of Kelly Wearstler’s design seamlessly blends past and present. The property is anchored by Palma, an all-day enclave for craft cocktails and eclectic bites, along with a rooftop destination, Calabra. The latter features vibrant Mediterranean and California coastal cuisine and a robust wine program, with hubs for both indoor and outdoor gathering, complete with sweeping ocean and cityscape views. Lastly, the Siete event space (formerly Onda) offers a unique setting for high profile collaborations, residencies and events, complete with furnishings by Kelly Wearstler.  

About Proper Hospitality

Proper Hospitality designs, brands, and operates high-end lifestyle hospitality experiences under the Proper, Hotel June and The Collective brands. Each property is a distinct reflection of the vibrant community surrounding it, while sharing a common belief in uncommon luxury, convenience of location, and world-class amenities provided by locally vetted innovators in art, food & beverage, fashion, music, technology and wellness. Led by the visionaries behind The Kor Group, the company currently manages Proper branded hotels in Santa Monica, Downtown Los Angeles, San Francisco and Austin, Hotel June in West Los Angeles and Malibu, and The Collective, a curation of design-driven independent hotels including Avalon Hotels in Beverly Hills and Palm Springs, Ingleside Inn in Palm Springs, Venice V Hotel in Venice Beach, The Culver Hotel in Culver City and Paia Inn in Maui. For more information and to discover the latest on anticipated openings, please visit www.properhotel.com 

Image: Dylan+Jeni (image was cropped to landscape orientation for this article)

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

5 Books to Read this Month: December 2023

5 Books to Read this Month: December 2023

by David Klemt

Flipping through an open book

Our inspiring and informative December book selections will help you and your team transform your operations and F&B programming.

This month, we look at books covering an array of topics. There’s an alcohol-free cocktail recipe book, an exploration of some of America’s most unique hotels, and more.

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

Let’s jump in!

The Mocktail Club: Classic Recipes (and New Favorites) Without the Booze

Some people find the word “mocktail” is one of the best to label their alcohol-free drinks. Others find the word condescending. Regardless of which camp you find yourself in, The Mocktail Club should help you expand your zero-proof menu.

From Amazon: “The Art of Mixology meets mocktails in this beautiful collection of 75 alcohol-free recipes for classic drinks, new flavor concoctions, and twists on old favorites, so you can experience the joy of cocktail creation without the booze!”

Pre-order it today. This book is available on January 2, 2024.

Hotel Kitsch: A Pretty Cool Tour of America’s Fantasy Getaways

We love a creative independent hotel brand, unique resort, or one-of-a-kind motel. Any place with endless details to discover and appreciate that places value on offering unforgettable experiences during a guest’s stay. This book captures such hotels and motels in a series of photographs that should inspire operators to follow through with their incredible visions.

From Amazon: “From the photographers and inveterate travelers behind the social media sensation A Pretty Cool Hotel Tour, Hotel Kitsch celebrates dozens of creative, nostalgic, one-of-a-kind hotels that span the heart of the Poconos and across the United States to Mexico, Spain, and the UK. Discover, in the middle of Iowa, a jungle room with fake trees and foliage surrounding the bed as if it had taken its cue from Where the Wild Things Are. Or Jules’ Undersea Lodge in Key Largo where the rooms are reached by scuba diving. An Arctic Cave room at a hotel in Kentucky with its carved blue walls and not a window to be found. And on the California coast, the iconic Madonna Inn featuring 110 rooms, each themed and no two alike.”

Grab it today.

The Hospitality Mentality: Create Raving Fans Through Your Guest Experience

This book is so new it isn’t available until tomorrow, December 5. New book, fresh ideas to lead you into the new year.

The Hospitality Mentality is all about empowering your team to deliver impeccable service and unforgettable memories, keeping guests coming back to your venue for more.

From Amazon: “Business leaders will gain inspiration to take their service standard to the next level, knowing that this is an area that cannot plateau. Readers will be motivated to go above and beyond guests’ expectations through creating hyper-personalized experiences, amplifying enthusiasm, anticipating needs, and crafting superior ‘wow’ moments that solidify memories that take satisfaction to the next level. By maximizing the benefit of guest feedback and directly addressing complaints, service providers can strengthen their relationship with their guests, ultimately leading to business/brand loyalty.”

Get the paperback today!

Reinvent: Navigating Business Transformation in a Hyperdigital Era

This business book has earned a number of accolades since its publication earlier this year:

  • Wall Street Journal bestseller
  • Silver for Best Business Book in the 2023 Globee® Awards for Business, The 21st Annual American Business Awards®
  • 2023 Best Business Book of The Year, Silver Stevie Winner

The hospitality industry, as operators are all too aware, has been making massive strides when it comes to technology the past few years. However, as Reinvent also says, you can’t just plug in a tech solution, expect it to work, and say your brand and business are transformed.

From Amazon: “From top to bottom, organizations will be compelled to change entire mindsets, attitudes, and assumptions about how they operate, how they can grow, and even the very reason for their existence. This book introduces readers to ideas, concepts, and a comprehensive framework (LIFTS) that they can use to better position themselves and their organizations to reap the greatest number of benefits that business and digital transformation can afford. It’s a journey rich with promise that explains complex concepts in an understandable common language.”

Order the hardcover today.

Bar Hacks: Developing The Fundamentals for an Epic Bar

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

Pick up the paperback from Amazon today!

Image: Mikołaj on Unsplash

A candy cane surrounded by red smoke in a studio
by David Klemt David Klemt No Comments

Peppermint is the Latest Flavor Superstar

Peppermint is the Latest Flavor Superstar

by David Klemt

A candy cane surrounded by red smoke in a studio

Just when you think you have a handle on seasonal flavors, along comes the latest and greatest demand from consumers: peppermint.

Perhaps it’s because pumpkin spice shows up earlier each year. Maybe it’s because that hit of frosty peppermint hits the nostalgia button.

It could be as simple as consumers thinking:

  • pumpkin is for fall; and
  • peppermint is for winter.

Regardless, it appears that people are turning their attention to peppermint.

Of course, that doesn’t mean that pumpkin and pumpkin spice are out of favor completely. A recent trip to a grocer with shelves devoid of pumpkin butter and other pumpkin spice flavors show me people are still snapping it up.

And no, it wasn’t a product shift; staff says those products are flying out the door after each restock.

Instead, I think people are just ready for the next thing. In this case, the next flavor thing. And that flavor, it seems, is peppermint.

Considering that pumpkin spice LTOs appeared in early August this year, it makes sense for many consumers to want something new. After all, they’ve had four months to indulge their pumpkin and pumpkin spice cravings. That’s a third of the year.

Peppermint on the Rise

When delving into F&B and hospitality trends I tend to look at Datassential and Technomic. Both are credible, reliable sources of information.

However, I’m turning to another source, Tastewise, to dive into pumpkin spice and peppermint. For the unfamiliar, Tastewise is an F&B insight platform that uses artificial intelligence to collect real-time consumer behavior data.

First up, pumpkin spice. According to Tastewise, the flavor is up nearly 75 percent in terms of social conversations in 2023. Additionally, four percent of restaurants in the US have pumpkin spice items on their menus. That may not sound like a lot, but that’s more than 33,000 restaurants.

Now, let’s look at peppermint. Per Tastewise, social conversations about this frosty flavor are up almost 22 percent this year. However, peppermint liqueur conversations are up just over 77 percent.

Interestingly, according to Tastewise, peppermint items are on almost eight percent of menus in the US. That’s more than 67,000 restaurants, over double the amount of pumpkin spice.

One note: peppermint is not the same as mint. While peppermint is trending (most likely due to seasonal shift), mint is down nearly 109 percent. So, not all mint flavors and items are equal. This seems particularly true at the moment.

Takeaway

Is everyone on social media, talking about food? No, of course not.

It’s important to note, though, Tastewise’s current market overview. At the time of publication, Tastewise is scanning:

  • 8,151,698 people on social media;
  • 57,220,294 social media posts;
  • 937,070 restaurants;
  • 136,278,759 dishes; and
  • 5,878,416 recipes.

Operators can and should take industry insights with a grain of salt. Not every fad, trend or item works for every operator and concept.

However, it’s important to know what consumers are talking about and posting to social media. Being a part of some conversations can be a boon for an operator and their bottom line.

So, if introducing a peppermint LTO (or LTOs) will appeal to an operator’s guests—because they take the time to understand them and track their menu item sales—and works with their concept authentically, they should consider becoming a part of this conversation.

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

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Two Espresso Martinis on a bar
by David Klemt David Klemt No Comments

Celebrating the Espresso Martini

Celebrate the Espresso Martini with Mr. Black

by David Klemt

Two Espresso Martinis on a bar

For the second time in its brief but exciting history, Mr. Black Espresso Martini Fest is coming to bars throughout America.

Last year, 70 bars in eight cities across the US took part to celebrate the Espresso Martini. This year, participation more than doubles.

Fourteen cities in ten states will play host to more than 200 bars during the fest. For 2023, Austin, Boston, Dallas, Denver, Nashville, Phoenix, and Seattle are joining in on the fun.

 

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A post shared by Mr Black Spirits (@mrblackspirits)

I, for one, expect Espresso Martini Fest to have the same staying power as other cocktail celebrations. The inaugural event took place in 2016 in Australia. In 2018, the Fest spread to the UK. After launching in the US, the week-long event growth has doubled over the course of just one year.

Logically, Mr. Black Espresso Martini Fest should join the ranks of Negroni Week, Old Fashioned Week, and Bee’s Knees Week.

Now, I know I’ve called the Espresso Martini “the cocktail that won’t die.” And yes, I’ve pointed out that it’s not technically a Martini, and that many bartenders hate it for the time it can take to make. That doesn’t mean participating in Espresso Martini Fest is a bad idea.

This is a cocktail that guests enjoy. It’s a drink that generates headlines each year. And clearly it’s a beverage that can drive traffic and generate revenue. At the end of the day, participation is a smart move.

2023 Espresso Martini Fest Cities

Given that the Fest runs from October 9 to 15, it’s unlikely the organizers are still vetting venues for participation. However, at the time of this article’s publication, the portal appeared to be open. It’s a worth a shot if you want your bar to join Espresso Martini Fest!

At least you’re aware of the event now so you can prepare to sign up next year.

Bars in the following cities are taking part in this year’s Fest:

  • Austin, Texas
  • Boston, Massachusetts
  • Chicago, Illinois
  • Dallas, Texas
  • Denver, Colorado
  • Houston, Texas
  • Los Angeles, California
  • Miami, Florida
  • Nashville, Tennessee
  • New York, New York
  • Phoenix, Arizona
  • San Diego, California
  • San Francisco, California
  • Seattle, Washington

I certainly anticipate this list growing by at least 50 percent for 2024. Cheers!

Image: Krists Luhaers on Unsplash

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

Josué Gonzaléz for the Rémy Martin "Que Viva Rémy Sobremesa" campaign
by David Klemt David Klemt No Comments

Rémy Martin Pays Homage to Sobremesa

Rémy Martin Pays Homage to Sobremesa

by David Klemt

Josué Gonzaléz for the Rémy Martin "Que Viva Rémy Sobremesa" campaign

Mixologist Josué Gonzaléz for the Rémy Martin “Que Viva Rémy Sobremesa” campaign

Rémy Martin is teaming up with the Hispanic Restaurant Association to celebrate Hispanic Heritage Month by honoring a post-dinner tradition.

That tradition, an important element of a number of Hispanic cultures, is called “sobremesa.” Translating to “at the table” or “upon the table,” sobremesa is the period of time after a meal during which people relax, chat, and digest.

This is, of course, one of the most important elements of a great meal and gathering of friends and family. While sobremesa may fly in the face of the “turn-and-burn” approach to operation, a hallmark of a wonderful time out at a restaurant is the post-meal vibe.

Are guests lingering with smiles on their faces, ordering post-dinner drinks and chatting, giving off a good energy? That would indicate an operator and their team have delivered excellent service and a memorable guest experience.

To celebrate Hispanic Heritage Month and sobremesa, Rémy Martin is launching a new campaign: “Que Viva Rémy Sobremesa.”

 

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A post shared by Rémy Martin US (@remymartinus)

Que Viva Rémy Sobremesa

A core element of this collaboration between Rémy Martin and the Hispanic Restaurant Association is bringing food and beverage together.

To achieve this, Que Viva Rémy Sobremesa is bringing together three influential F&B professionals.

Chef Paola Velez for the Rémy Martin "Que Viva Rémy Sobremesa" campaign

Hailing from the Bronx with a career that has brought her to Washington, DC, Chef Paola Velez is an entrepreneur, activist, and the founder of Bakers Against Racism.

Chef Carlos Gaytán for the Rémy Martin "Que Viva Rémy Sobremesa" campaign

A restaurateur with restaurants in Mexico and Chicago—and his sights on California’s dining scene—Chef Carlos Gaytán is the first Mexican-born chef to earn a Michelin star.

Miami native and revered bartender Josué Gonzaléz brings an understanding of the culinary to his craft, beginning his journey in hospitality as a Johnson & Wales culinary student. His résumé includes some of the best bars and restaurants in America.

This powerhouse trio has been tasked with creating cocktails and culinary pairings that feature Rémy Martin and shine a spotlight on sobremesa. Their hard work will be showcased through immersive experiences throughout the US. Click here for Chef Velez’s recipes, here for Chef Gaytán’s creations, and here for Gonzaléz’s recipes.

However, Que Viva Rémy Sobremesa doesn’t stop with the conclusion of a meal. Rémy Martin, the Hispanic Restaurant Association, and their featured chefs and bartender also seek to add a new element to sobremesa.

Rather than sobremesa representing the end of a night out, Que Viva Rémy Sobremesa aims to transform the tradition into the start. In other words, “last call” now signals “the first call of the rest of the night.” Instead of asking, “When can we do this again,” the campaign encourages friends and family to ask, “What’s next tonight?”

The Mambo Mango Royale

To provide an idea of the creations coming from the Que Viva Rémy Sobremesa collaborations, here’s a cocktail recipe from Josué Gonzaléz.

  • 1.5 oz Rémy Martin Tercet
  • 0.75 oz Mango Syrup
  • 0.5 oz Lemon Juice
  • Bar spoon Galliano
  • Champagne to top
  • Decorative mango and edible flower to garnish

Add the first four ingredients and ice to a shaker. Shake vigorously for about ten seconds, then add a splash of Champagne. Pour into a flute or cocktail coupe, then garnish.

For more information, please read the press release below in its entirety. Cheers!

RÉMY MARTIN LAUNCHES ‘QUE VIVA RÉMY SOBREMESA’ CAMPAIGN TO CELEBRATE HISPANIC HERITAGE MONTH AND HONOR THE CHERISHED SOBREMESA TRADITION

Notable culinary and cocktail personalities come together to share custom recipes featuring Rémy Martin 1738 Accord Royal and Tercet and create lively experiences while embracing cultures of excellence and the tradition of Sobremesa

NEW YORK—To celebrate Hispanic Heritage Month, Rémy Martin is launching Que Viva Rémy Sobremesa, an homage to Sobremesa, the post-dining tradition found throughout many Hispanic cultures. The campaign brings influential culinary and mixology tastemakers together, including award-winning chefs Carlos Gaytán and Paola Velez, and renowned Mixologist Josué Gonzaléz, to create a variety of curated cocktails featuring Rémy Martin 1738 Accord Royal and Tercet along with culinary pairings showcasing how Sobremesa comes to life across different Hispanic cultures. The tastemakers and their pairings will be presented at a series of immersive events across the country.

With nearly 300 years of excellence producing Cognac Fine Champagne and symbolizing the diversity of craft and tradition, Rémy Martin continues to be at the forefront of moments that bring people together. As the kickoff to Hispanic Heritage Month, Rémy Martin is immersing cocktail connoisseurs in Sobremesa, a tradition where one finds themself lost in deep conversation – talking, sipping cocktails and spending time with those who matter most – often for hours after dining.

Getting lost in conversation and savoring the post-dinner experience is the essence of Sobremesa and with Que Viva Rémy Sobremesa, Rémy Martin will challenge the notion of “last call” by signaling Sobremesa as the start of the night ahead. After all, the most dispiriting words heard when you’re out are “last call” and “kitchen’s closed” – but with Rémy Martin the last call can now be the first call of the rest of the night.

“Rémy Martin’s passion for excellence, family values and traditions offer a moment for us all to partake in Sobremesa and we are thrilled to be teaming up with a variety of notable personalities to kick off the celebration this Hispanic Heritage Month,” said Tina Reejsinghani, Vice President of Luxury Brands at Rémy Cointreau Americas. “Enjoying classic recipes and sparking conversations around the table is at the heart of Hispanic heritage and Rémy Martin is excited to lead in the festivities of the time-honored tradition.”

As part of the campaign and the brand’s ongoing commitment to advancing the world of gastronomy, Rémy Martin is teaming up with the Hispanic Restaurant Association (HRA) and their Global Ambassador, Chef Fernando Stovell to support and further the careers of aspiring chefs, culinary entrepreneurs, restaurant managers, and industry professionals within the Hispanic community, uplifting the next generation of gastronomic excellence.

“At the Hispanic Restaurant Association, our vision is focused on fostering education and uplifting the Hispanic community across generations,” said John Jaramillo, Co-Founder and CEO of the Hispanic Restaurant Association. “As we work to elevate the culinary artistry within the Hispanic community, our partnership with Rémy Martin will play an integral part in extending our mission and vision across the country, allowing us to continue fostering a richer culinary perspective and build lasting bridges within the community.”

Throughout Hispanic Heritage Month, Rémy Martin will invite cocktail and culinary aficionados in New York and Miami to join the brand at the Rémy Martin Sobremesa Social Club. The events will feature lively entertainment alongside the unique dishes and cocktails curated by Carlos Gaytán, Paola Velez and Josué Gonzaléz, each inspired by their backgrounds. Chef Carlos, Chef Paola and Josué Gonzaléz will make appearances at the events, to showcase their creations and celebrate Sobremesa with guests. For more information and to purchase tickets for a VIP table experience, please visit Rémy Martin Sobremesa Social Club. Proceeds will benefit the Hispanic Restaurant Association.

Rémy Martin will also be capturing the essence of the Sobremesa tradition with a series of curated craft cocktails that highlight the opulent and complex flavor profiles of Rémy Martin 1738 Accord Royal and Rémy Martin Tercet. To keep the flavors going strong and accentuate each Rémy Martin expression, world-renowned chefs Carlos Gaytán and Paola Velez and Mixologist Josué Gonzaléz have created a variety of culinary and cocktail recipes representing their own cultures. From the Flamingo 1738 cocktail inspired by Josué’s childhood in Cuba and Chef Carlos’s nod to the sweet and savory elements of Mexican cooking with the Foie and Chocolate dish, to Chef Paola’s Nutmeg Pavlova recipe which combines her Dominican roots with the flavors of autumn, this campaign will take patrons on a culinary journey around the world.

The Que Viva Rémy Sobremesa campaign was developed in collaboration with creative agency FRED & FARID New York and will be featured across billboards and kiosks in Houston, TX; Los Angeles, CA; Miami, FL and New York, NY in addition to digital media and social content throughout Hispanic Heritage Month. For more information on the campaign, recipes and events, visit RemyMartin.com and follow along on social media on Instagram @RemyMartinUS | Twitter @RemyMartinUS | Facebook RemyMartinUSA

#QueVivaRemySobremesa #TeamUpForExcellence

ABOUT RÉMY MARTIN

Since 1724, the House of Rémy Martin has produced premium spirits that consistently appeal to the world’s most discerning connoisseurs. A profound love of the land, a continuity of family ownership and a passionate commitment to excellence has sustained Rémy Martin for nearly three centuries. As a result of its masterful production and generations of tradition in Cognac, the House of Rémy Martin produces award winning Cognacs Fine Champagne including Rémy Martin® XO, which was named Cognac of the Year 2022 by USA Spirits Ratings, and The Cognac Masters gold medal winning Rémy Martin® Tercet®, Rémy Martin® 1738 Accord Royal and Rémy Martin® V.S.O.P.

ABOUT HISPANIC RESTAURANT ASSOCIATION

Looking ahead, our vision is focused on fostering education and uplifting the Hispanic community across generations. We aspire to create a comprehensive impact by fostering economic growth and entrepreneurial endeavours through a range of interconnected networks, educational platforms, events, and supportive infrastructure.

ABOUT CHEF CARLOS GAYTÁN

A native of Mexico, chef and restaurateur Carlos Gaytán has made his mark in the culinary industry. From a young age, he was enamored with cooking, exploring a full spectrum of flavor while perfecting heirloom recipes alongside his mother. With a seamless unification of his Mexican heritage and his love of French culinary style, Carlos became the first Mexican-born chef to earn a coveted Michelin star in 2013. Gaytán appeared on Bravo’s Top Chef in 2013 and has since been widely featured as a host and judge on numerous culinary programs. He has opened two award-winning restaurants — one in Mexico in 2017, and another in Chicago in 2019. In 2024, he will open three new restaurants in California.

ABOUT CHEF PAOLA VELEZ

Award-winning chef, entrepreneur and community activist Paola Velez is the multihyphenate for a new generation of lifestyle personalities. Growing up between the Bronx and the Dominican Republic, Velez is fluent in cultures of city and island life, bringing infectious positivity and a keen eye on the micro-trends of the moment to the table. Her unique perspective has catapulted her to the pages of Food & Wine, and garnered her a nomination for Rising Star Chef by the James Beard Foundation, “Pastry Chef of the Year” from Esquire and “Best New Chef” from Food & Wine. Most recently, Paola founded the organization Bakers Against Racism as a social community, connecting bakers and creatives all across the globe to fight against racism in all of its forms. Looking ahead, under her lifestyle brand Dōekï Dōekï, a reflection of her Afro-Latina heritage, Velez is launching a series of collaborations and pop-up dinners across the country in addition to her first cookbook in 2024.

ABOUT MIXOLOGIST JOSUÉ GONZALÉZ

Josué Gonzaléz is a Miami native with a true passion for hospitality. As a culinary student at Johnson & Wales University, he accepted a barback position at Zuma Miami to gain industry experience, setting a decorated front-of-house career into motion. Josué found a friend and mentor in renowned Miami bartender Rob Ferrara, helping both achieve great success with openings at Swine Southern Table & Bar, Lure Fishbar and The Rum Line. As an individual, Josué was named one of Zagat Miami’s 30 under 30 in 2014, and went on to win and place in the top of various cocktail competitions. As part of the opening team at Sweet Liberty Bar & Supply, Josué was integral in the venue as it was awarded Best New Cocktail Bar in America at the Tales of the Cocktail Spirited Awards.  In 2018 Josué moved to Washington DC to open and manage the bar at Seven Reasons, a Latin concept, with Enrique Limardo. The restaurant was named Best New Restaurant in America 2019 by Esquire Magazine. Josué brings his talents and experience back to Miami in his work with Unfiltered Hospitality where he makes experiences better for people in every facet of the service industry.

Image: Rémy Martin

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Red Daiquiri with lime wheel garnish on bar
by David Klemt David Klemt No Comments

Drink Donnybrook: Let’s Talk Daiquiri

Drink Donnybrook: Let’s Talk Daiquiri

by David Klemt

Red Daiquiri with lime wheel garnish on bar

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

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

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

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

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

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

History Lesson

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

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

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

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

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

Recipe Refinement

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

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

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

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

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

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

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

Recipe

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

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

Papa Doble aka Hemingway Daiquiri recipe

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

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

Image: Tai’s Captures on Unsplash

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"Think about things differently" neon sign
by David Klemt David Klemt No Comments

Program for Unique Holidays: September ’23

Program for Unique Holidays: September 2023

by David Klemt

"Think about things differently" neon sign

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

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

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

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

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

For our August 2023 holidays list, click here.

September 4: Eat an Extra Dessert Day

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

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

September 5: Be Late for Something Day

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

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

September 8: National Ampersand Day

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

September 14: National Eat a Hoagie Day

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

September 15: National Cheese Toast Day

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

September 16: National Guacamole Day

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

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

September 22: Car Free Day

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

September 25: Better Breakfast Day

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

September 27: National Crush a Can Day

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

September 30: National Hot Mulled Cider Day

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

Image: Ivan Bertolazzi on Pexels

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Spider Island Rum bottle and rum cocktail
by David Klemt David Klemt No Comments

Drink Donnybrook: Let’s Talk Rum Punch

Drink Donnybrook: Let’s Talk Rum Punch

by David Klemt

Spider Island Rum bottle and rum cocktail

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

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

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

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

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

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

A Bit of History: Rum Punch

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

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

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

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

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

A Bit of History: Scorpion Bowl

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

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

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

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

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

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

Rum Punch vs. Scorpion Bowl

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

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

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

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

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

Image: Odeani Baker on Pexels

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

Lynn House making Old Fashioned cocktails for Elijah Craig
by David Klemt David Klemt No Comments

Prepare Now for Old Fashioned Week

Prepare Now for Old Fashioned Week

by David Klemt

Lynn House making Old Fashioned cocktails for Elijah Craig

Lynn House making Old Fashioneds for Elijah Craig Old Fashioned Week.

It may be nearly two months away but it’s not too early to register your bar and team for Elijah Craig Old Fashioned Week.

This year’s event, the fourth annual Old Fashioned Week, will take place from Friday, October 13 to Sunday, October 22.

As was the case in 2022, the Southern Smoke Foundation will be this year’s beneficiary. In 2020 and 2021, Elijah Craig Old Fashioned Week raised a combined $200,000 for the Restaurant Workers’ Community Foundation.

Just last year, to add context, Old Fashioned Week helped make it possible for Southern Smoke to provide nearly $110,000 in relief grants to food and beverage workers.

Those interested in participating this year can register their venue for free via this link. Create an Old Fashioned LTO menu—or simply make standard Old Fashioneds with Elijah Craig bourbon—and Elijah Craig will donate $1 for every Old Fashioned sold (up to $100,000).

There really couldn’t be a simpler way to deliver a fantastic, classic cocktail experience to guests while supporting a great cause.

Elijah Craig Old Fashioned Cocktail Contest

There’s more to Elijah Craig Old Fashioned Week. You and your bartenders have the opportunity to participate in a cocktail contest, too.

From now until October 31, anyone who wants to throw their hat in the ring can submit their recipe for their own signature Old Fashioned.

The winner of the Elijah Craig Old Fashioned Cocktail Contest will win $5,000. They’ll also have their winning recipe included in Elijah Craig’s 2024 cocktail recipe book.

Recipes can be submitted through this link. For contest rules and judging criteria, please click here.

To learn more about Elijah Craig and the Old Fashioned, check out episode 52 of the Bar Hacks podcast with special guest Lynn House.

Four unique takes on the Old Fashioned can be found below.

4 Day Weekend

Recipe by Stephanie Andrews

  • 2 oz. Elijah Craig Bourbon
  • 1/2 oz. Grilled Peach Gomme Syrup (see note)
  • 4 dashes Lapsang Souchong Tea–Honey Mustard Bitters (see note)
  • BBQ Spritz (see note)
  • Grilled peach slice to garnish
  • Lemon zest to garnish

Prepare an Old Fashioned glass with a large ice sphere or cube. Add ice and first three ingredients to mixing glass. Stir, then strain into prepared glass. Mist BBQ spritz over drink, then garnish.

Note for syrup: Prepare five ripe peaches, removing pits and slicing into pieces. Grill over high heat until peach pieces have grill marks. Dissolve two tablespoons gum arabic in one quart of water in saucepan, whisking constantly. When gum arabic has dissolved fully, add four cups sugar. Again, whisk until dissolved fully. Add peach pieces and steep overnight. Strain, discard peaches, and store in airtight container in refrigerator for up to two months.

Note for bitters: Add 750ml of neutral grain spirit, two tablespoons Lapsang souchong tea leaves, and two tablespoons black tea leaves to a mason jar and shake vigorously. Next, add the peel of one lemon, one cinnamon stick, one teaspoon grains of paradise, and one tablespoon honey mustard to mason jar. Allow mixture to rest for one to two weeks, then strain into a bottle. Bitters may be stored for up to two months at room temperature.

Note for spritz: This recipe is a bit…different. Char eight high-quality beef hotdogs on a grill. Once charred, chop hotdogs into small pieces, place into a sous-vide bag with 750ml of Elijah Craig bourbon, and cook for two hours at 165 degrees Fahrenheit. Strain and pout into an atomizer or mister. The spritz can be stored for up to two months at room temperature.

Borrowed Time

Recipe by Alec Bales

  • 1.25 oz. Elijah Craig Small Batch Bourbon
  • 0.75 oz. St. Lucian Bounty dark rum
  • 0.25 oz. Sorghum syrup
  • 2 dashes Angostura bitters
  • 2 dashes Regans’ orange bitters
  • Round of lemon peel to garnish

Stir all ingredients except for garnish in a rocks glass. Stir, add ice, then stir again. Express oils from lemon peel, then drop into glass to garnish.

A Swallow’s Leave

Recipe by Caer Maiko

  • 2 oz. Butter chestnut–infused Elijah Craig bourbon (see note)
  • 0.25 oz. Soy-caramel syrup (see note)
  • 3 dashes Adzuki bean–Angostura bitters (see note)
  • Coin-shaped orange peel to garnish

As with the recipe above, add all ingredients minus garnish to an Old Fashioned glass, add ice, and stir. Flame the orange peel, then drop into glass to garnish

Note for infusion: Melt a teaspoon of unsalted butter in a saucepan over medium heat. Add eight shelled chestnuts to pan. Cook chestnuts until lightly charred and butter is lightly browned. Add a 750ml bottle of Elijah Craig bourbon and, while still warm, the contents of the saucepan to a mason jar. Leave jar in a freezer for eight hours, then fine strain back into original bottle.

Note for syrup: Simmer three ounces brown sugar, three ounces turbinado sugar, and a half-ounce soy sauce in six ounces of water in a saucepan over medium heat for ten minutes. Ensure all solids dissolve fully, then let cool and pour into appropriate container.

Note for bitters: Wash the syrup from a half-cup of canned adzuki beans. Place into a glass container with four ounces of Angostura bitters. Muddle, then cover container and leave for 12 to 24 hours before passing mixture through a strainer into another appropriate container.

Santiago’s Luck

Recipe by Jake Powell; makes 10 servings

  • 15 oz. Elijah Craig bourbon
  • 5 oz. Cold-brew concentrate
  • 1.5 oz. Yellow Chartreuse
  • 1.5 oz. Amaro Nonino
  • 1.5 oz. Cinnamon-infused banana liqueur (preferably Tempus Fugit; see note)
  • 0.25 oz. Orange bitters
  • Optional: Pinch of salt
  • Orange twist to garnish

Add all ingredients, minus garnish but including pinch of salt if you so choose, to a 750ml bottle. One serving is two ounces over a large ice sphere or cube in a rocks glass.

Note for infusion: Prepare a 750ml bottle of banana liqueur by adding three or four cinnamon sticks to it. Let sit for 24 hours at room temperature, then strain into either a separate 750ml bottle or into another container, then back into original bottle.

Image: Elijah Craig

KRG Hospitality Beverage Programming

Black and white image of jack-o'-lantern with smoke coming of its eyes
by David Klemt David Klemt No Comments

Pumpkin Spice Everything is Already Here

Pumpkin Spice Everything is Already Here

by David Klemt

Black and white image of jack-o'-lantern with smoke coming of its eyes

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

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Bartender serving a tiki cocktail
by David Klemt David Klemt No Comments

Drink Donnybrook: Let’s Talk Mai Tai

Drink Donnybrook: Let’s Talk Mai Tai

by David Klemt

Bartender serving a tiki cocktail

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

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

Novo Fogo Organic Cachaça Drinkee passion fruit cachaça
by David Klemt David Klemt No Comments

Drinkee: Novo Fogo x SOFI TUKKER

Introducing Drinkee, Novo Fogo x SOFI TUKKER

by David Klemt

Novo Fogo Organic Cachaça Drinkee passion fruit cachaça

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

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

Maker's Mark Cellar Aged bourbon bottle
by David Klemt David Klemt No Comments

Maker’s Mark Debuts Age-stated Bourbon

Maker’s Mark Debuts Age-stated Bourbon

by David Klemt

Maker's Mark Cellar Aged bourbon bottle

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

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Bib & Tucker Double Char bourbon bottle and cocktail
by David Klemt David Klemt No Comments

Double Char Bourbon Launches Nationwide

Bib & Tucker Double Char Bourbon Launches Nationwide

by David Klemt

Bib & Tucker Double Char bourbon bottle and cocktail

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

Bartender pouring Negroni into glass
by David Klemt David Klemt No Comments

Celebrate the Negroni, Support Slow Food

Celebrate the Negroni and Support Slow Food

by David Klemt

Bartender pouring Negroni into glass

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.

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

KRG Hospitality Complete Bar Menu Audit

A bartender serving a cocktail in a pineapple-shaped glass
by David Klemt David Klemt No Comments

Drink Donnybrook: Let’s Talk Piña Colada

Drink Donnybrook: Let’s Talk Piña Colada

by David Klemt

A bartender serving a cocktail in a pineapple-shaped glass

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

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

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

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

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

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

One Drink, Three Bartenders

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

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

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

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

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

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

A Rough Patch

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

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

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

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

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

Recipe

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

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

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

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

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

Image: Kike Salazar N on Unsplash

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Flipping through an open book
by 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

Flipping through an open book

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

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Whiskey Sour cocktail on table
by David Klemt David Klemt No Comments

Drink Donnybrook: Let’s Talk Whiskey Sour

Drink Donnybrook: Let’s Talk Whiskey Sour

by David Klemt

Whiskey Sour cocktail on table

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

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

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

Dial “M” for “moot,” as it were.

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

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

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

“M” is for “Mystery”

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

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

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

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

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

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

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

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

Prepare Your LTOs

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

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

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

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

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

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

Image: Ambitious Studio* – Rick Barrett on Unsplash

KRG Hospitality Beverage Programming

Redesigned and reformulated Novo Fogo ready-to-drink canned cocktails
by David Klemt David Klemt No Comments

Novo Fogo Reformulates Brazilian RTDs

Novo Fogo Reformulates and Redesigns Brazilian RTDs

by David Klemt

Redesigned and reformulated Novo Fogo ready-to-drink canned cocktails

Just before Tales of the Cocktail kicks off, Novo Fogo Organic Cachaça announces the reformulation of their award-winning ready-to-drink cocktail line.

As founder and CEO Dragos Axinte reveals on episode 97 of the Bar Hacks podcast, the RTD series now features key changes.

For example, the RTDs now come in 12-ounce slim cans rather than their original eight-ounce cans. As you can see, the design is also much more colorful and eye-catching.

Of course, the changes aren’t simply cosmetic. Inside the can, each expression represents a new recipe. The last iteration of Novo Fogo RTDs was delicious and showcased their Silver Cachaça brilliantly. However, the new formulation offers even more robust flavor and drops the sweetness a bit.

 

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A post shared by Dragoș Axinte (@treerestrial)

Most importantly, the new RTDs are truly a pioneering beverage. Novo Fogo’s new canned cocktails are the first RTDs made with Brazilian cachaça ever to achieve USDA Organic certification.

This means that Novo Fogo’s entire lineup, from core expressions to special releases, is USDA-certified 100-percent organic. That’s a huge win for the company, for operators who feature their products, and for operators’ guests.

Operators will be able to introduce these new 12-ounce, nine-percent ABV RTDs to their guests shortly. They’re perfect as a refreshing summer cocktail, served on ice in buckets with limes for garnish.

NOVO FOGO ANNOUNCES NEW BRAZILIAN ORGANIC COCKTAIL

RTD Line Sets Industry Standard as the First-Ever USDA-Certified Organic Canned Cocktail Made with Brazilian Cachaça

SEATTLE, WA—Novo Fogo Organic Cachaça today announces that they have completely redesigned and reformulated their popular line of award-winning Brazilian canned cocktails, offering consumers a fresh way to experience their carbonated twist on Brazil’s national cocktail, the Caipirinha. Novo Fogo Brazilian Organic Cocktails come in three tropical flavors and are USDA-certified organic.

The award-winning, sustainability-oriented cachaça producer makes handcrafted cachaça from estate-grown sugarcane in Brazil’s Atlantic Rainforest and is a pioneer in spirit-based ready-to-drink (RTD) beverages. For over six years, Novo Fogo’s canned cocktails have introduced North American drinkers to Brazilian cachaça in an approachable, convenient, and delicious format. The current product evolution represents a giant leap forward in organic ingredient certification, packaging design, and flavor.

Novo Fogo’s Brazilian Organic Cocktails highlight three traditional Brazilian flavors—Lime, Passion Fruit, and Mango—that complement the base spirit of Novo Fogo Silver Cachaça, beloved by bartenders across the globe. The 100% natural ingredients have been reformulated to create a cocktail that is now certified organic by the USDA, a first for any cachaça-based RTD and a big win for Mother Earth. This breakthrough now makes Novo Fogo’s entire product line USDA-certified organic.

The colorful design of the 12 oz sleek cans evokes Novo Fogo’s origins in the Brazilian rainforest and emerged in collaboration with multi-Grammy-nominated dance music duo, SOFI TUKKER, who became co-owners and global ambassadors of Novo Fogo in October 2022. SOFI TUKKER’s vibrant, inclusive, and global perspective on electronic music has attracted legions of adoring fans worldwide, and Novo Fogo’s Brazilian Organic Cocktails are poised to accompany SOFI TUKKER’s music as the perfect concert cocktail.

Novo Fogo Brazilian Organic Cocktails feature new recipes that are full-flavored and not too sweet, each at 9% ABV with 150 calories and 12 grams of carbohydrates per serving. The aluminum cans have grown to 12 oz in volume, with 1.8 proper cocktail servings per can. Although they are new in every way, these updated cocktails continue to combine freshness, deliciousness, and shelf stability by virtue of their organic-certified ingredients that harmonize as balanced, carbonated drinks. Drink ‘em how you like ‘em, as long as they’re cold: straight from the chilled can, over ice in a glass, and with or without an extra squeeze of lime.

Novo Fogo is an award-winning Brazilian cachaça producer that handcrafts their spirits at their zero-waste distillery at the edge of the Atlantic Forest in Brazil’s southern state of Paraná. The purest representation of USDA-certified 100% organic sugarcane, Novo Fogo’s Silver Cachaça is the result of single pot distillation in small batches to maximize the flavors of local terroir in the finished spirit. Silver Cachaça is the base spirit for all three Brazilian Organic Cocktails.

“We have always been committed to genuinely reflect Brazilian culture in our brand persona, while also observing and respecting North American consumer trends. These new organic cocktails are a natural evolution of our understanding of the world and incorporate the positive, colorful, and vivid inspiration that SOFI TUKKER brought to the brand. As with everything we do these days, our new Brazilian Organic Cocktails represent the intersection of integrity and joy,” says Novo Fogo’s founder and CEO, Dragos Axinte.

Novo Fogo Brazilian canned cocktails are sold to distributors nationwide by 375 Park Avenue Spirits and online with a suggested retail price of $3.75 per can and $14.99 for a four-pack. To learn more about Novo Fogo products, please visit 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 375 Park Avenue Spirits

375 Park Avenue Spirits specializes in the premium- to luxury-spirit categories and their portfolio includes numerous expressions from leading international producers.  Founded as Luctor International, LLC in 1981, 375 Park Avenue Spirits joined the Sazerac Company in early 2015 to act as an independent, yet fully integrated sales and marketing affiliate. The company is known today for creating an environment of growth for supplier partners in the domestic market for renown brands like Van Gogh Vodka from Holland, Sobieski Vodka from Poland, Cutty Sark Blended Scotch, J.P. Wiser’s Canadian Whisky, Paul John Single Malt Whisky from India, Scapegrace Gin from New Zealand, Novo Fogo Cachaça and many others. For more information on 375 Park Avenue Spirits, please visit www.375park.com.

Images courtesy of Novo Fogo Organic Cachaça

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"Think about things differently" neon sign
by David Klemt David Klemt No Comments

Program for Unique Holidays: July 2023

Program for Unique Holidays: July 2023

by David Klemt

"Think about things differently" neon sign

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

July 5: Workaholics Day

Great bars and restaurants offer escapes from the drudgery and negativity of the rest of the world. On this day, encourage those who can step away from work to actually do so.

Barring getting workaholics to play hooky, come up with an LTO menu that’ll inspire them to at least pop by to unwind after a hard day’s work.

July 6: World Kissing Day

There are quite a few cocktails with “kiss” in the title, and these are the drinks you should use to program for this holiday.

The Kiss cocktail, for example, is a gin cocktail with Dubonnet, sweet vermouth, and Luxardo maraschino liqueur. The Widow’s Kiss consists of apple brandy, Yellow Chartreuse, Bénédictine, and Angostura bitters. In other words, it’s not difficult to celebrate this holiday through your drink menu.

July 7: Dive Bar Day

It’s difficult to beat a dive or neighborhood bar when you’re looking for a great time with friends. If you’re a dive or neighborhood bar operator, this is your day.

July 11: National Cheer Up the Lonely Day

Look, the past few years have isolated far too many of us. People are lonely, and this isolation isn’t doing anyone’s mental health any favors.

Bars and restaurants are cornerstones of their communities, so this is an excellent day to encourage people to come in, grab a bite and a drink, and try to make some new friends.

July 13: National French Fry Day

When a French fry is done right, when it’s hot with a crunchy exterior and creamy interior, it’s a perfect food. If you think your team makes amazing French fries, brag about it on social and prove it to your guests.

Better yet, this is a great day to show off your French fry skills with signature loaded versions.

July 14: National Nude Day

Unless you’re running an incredibly niche concept with excellent community and guest support, please don’t celebrate National Nude Day with nudity.

Instead, draw guests in through an enticing LTO menu. You can, for example, highlight your bar team’s prowess for creating the Naked & Famous cocktail, a mezcal cocktail made with Aperol and Yellow Chartreuse. Of course, there’s also the Porn Star Martini, along with other cocktails with names that imply nudity.

July 20: National Moon Day

It may seem like this holiday is related to the previous one, but please behave. You and your guests can celebrate Earth’s sole natural satellite via cocktails.

Not only are there drinks like the Moon cocktail (made with gin and sherry), you can also offer blue, purple, and black cocktails served with large ice cubes.

July 25: Culinarians Day

Are you proud of your kitchen team? Proud of the culinarians that are working hard to make your restaurant a success? This is the day to highlight the mastery of their craft and your signature menu items.

Alternatively, if you can afford to do so, you can also go dark on this day to give your culinary team a break.

July 28: National Get Gnarly Day

If you have some “out there” menu items, this is the day to highlight them. Do you have a food challenge? Promote it! Have some “interesting” bottles in your inventory? Promote them!

Image: Ivan Bertolazzi on Pexels

KRG Hospitality menu development. Restaurant. Bar. Cafe. Lounge. Hotel. Resort. Food. Drinks.

Negroni on edge of white countertop with reflection
by David Klemt David Klemt No Comments

People Aren’t Done ‘Improving’ the Negroni

People Aren’t Done ‘Improving’ the Negroni

by David Klemt

Negroni on edge of white countertop with reflection

It’s possible the infamous Sbagliato Negroni is just the opening salvo from bartenders hell-bent on taking on the traditional specs and build techniques.

Two “new” versions appear to be getting attention now. One is essentially a reverse cocktail. Additionally, it’s likely only really a “new” drink to North Americans.

The other, well, it’s something else entirely. Let’s take a look.

The Mariano, a.k.a the Marianito

This is the Negroni cocktail that’s probably new only in the sense that many North American drinkers are just now hearing about it. In Northern Spain, this is a go-to summer cocktail.

It’s also, like many reverse cocktails, low-ABV and therefore rather sessionable. Further, the Marianito is an excellent ambassador for aperitivo culture.

To be fair, we probably shouldn’t be so reductive and refer to this cocktail as a Negroni riff. So far, I’m unable to uncover the story of its genesis, so I don’t know if the Negroni even inspired the Marianito.

After doing some digging, though, the Marianito apparently first appears in print in 1989. However, some people believe the drink likely traces its origins back to the 1950s. There are also two prevailing origin stories that focus on the name because…of course. This is how so much of cocktail history goes, and I love it.

One story is that “Mariano” is a portmanteau that combines the names of the most popular vermouths in Spain: Martini and Cinzano.

The other story? A waiter who drank little glasses of vermouth (often with a splash of gin or Campari) fell in love with the daughter of someone named Mariano. She didn’t feel the same way, locals in the area found, and they referred to his little drinks as “Marianitos,” after his father-in-law who never was. Not very nice, but alright.

At any rate, the Marianito is a popular summer cocktail. It’s also a year-round drink for many in Northern Spain. Particularly, apparently, in the port city of Bilbao. It’s also a cocktail that is often riffed on, so it lends itself to experimentation.

A Marianito Recipe

Notice this says “a” recipe, not “the” recipe. I’ve come across a few different builds claiming to be the “right” specs.

Some people add 50ml of sweet vermouth, some add 75ml. There are builds that call for vermouth rosso, and those that call for sweet vermouth.

That tells me one thing: bars in Northern Spain like to try and make the Marianito their own. So, experimentation is encouraged.

However, try the specs below before playing around with your Marianito:

  • 75ml Sweet vermouth
  • 15ml Campari
  • 15ml Gin
  • 2-3 dashes Angostura bitters
  • (Optional) 15ml Pomelo juice
  • Orange twist and an olive to garnish

The Sushi Rice Negroni

This…is exactly what it sounds like. When building a classic Negroni, you add sushi rice when mixing it.

The theory is simple enough to understand: sushi rice “softens” the flavors of other ingredients. So, adding sushi rice to your build should soften or “round out” the flavors of your Negroni.

Before we get too far, no—the rice doesn’t end up in the glass.

For this technique the bartender adds anywhere from a few grains to two tablespoons of cooked sushi rice to a mixing glass. After that, the build is the same as the standard cocktail, including the final step: straining into a glass over large ice cube.

Interestingly, bartenders can play with using uncooked or cooked sushi rice. Theoretically, this would adjust how much “softer” the drink turns out. And, of course, proponents of this technique say it can be beneficial to cocktails beyond the Negroni.

However, at the moment, it appears that the Negroni once again finds itself as the subject of experimentation. I can only imagine what else bartenders will subject it to before the year’s end.

So, will you and your bar team try the sushi rice technique?

Image: Tim Durand on Pexels

KRG Hospitality Mixology Training with Jared Boller

Aubrey Plaza holding a Margarita made with Cointreau
by David Klemt David Klemt No Comments

Are You Making MargaRights or MargaWrongs?

Cointreau Wants to Know: Are You Making MargaRights?

by David Klemt

Aubrey Plaza holding a Margarita made with Cointreau

Temperatures are rising and people are socializing, so Cointreau wants to make sure you and your team make Margaritas right.

In fact, they’re so serious about Margarita specs that they’re partnering with Aubrey Plaza educate the public. To celebrate the 75th anniversary of the Margarita, the iconic brand is launching the MargaRight campaign.

Challengers come and go but so far, the Margarita is the top cocktail in the US. This has been the case for many, many years. Of course, it’s also a popular cocktail around the world and has been number one in other countries as well.

Now that we’re a week away from the “official” start of summer, it’s paramount to make sure your Margaritas are MargaRight. For one thing, it’s the perfect summer sipper. For another, people are eager to socialize in restaurants and bars, and the Margarita is sure to join groups of friends as they hang out together.

But there’s another reason to ensure your Margs are on point: The wrath of Aubrey Plaza. More accurately, avoiding incurring Plaza’s wrath for putting MargaWrongs across your bar.

Margarita mix? Anger. No Cointreau? Fury.

To borrow a refrain from fanatics of another classic cocktail, it’s safe to say that Plaza would agree with, “No Margarita without Cointreau.”

The Original Margarita

Some, including Cointreau, support the belief that the Margarita’s creation traces back to 1948. For this origin story, Dallas socialite Margarita Sames is either the inventor of the Margarita or asked for a signature cocktail for a party she was hosting at her Acapulco home. Going further, another claim is that Tommy Hilton was a party guest and brought the recipe to Hilton properties, helping to make it famous.

Another claim is that the Margarita is simply a logical evolution of the Daisy. The mid-1800s tipple has a cocktail family named after it, and the Margarita, Sidecar, Cosmopolitan, and Daiquiri sprang forth from it.

Regardless of what origin story you choose to believe, Cointreau champions the original recipe: Cointreau, blanco tequila, fresh lime juice, and a lime wheel to garnish. It’s this classic recipe that Cointreau and Plaza are adamant about for the MargaRight campaign.

To learn more about the MargaRight campaign and Cointreau’s celebration of the Margarita, please read the press release below. Cheers!

Cointreau and Aubrey Plaza Make Your Margarita MargaRight This Summer

Plaza celebrates summer and 75 Years of The Original Margarita

NEW YORK – June 14, 2023 – Cointreau, the iconic orange liqueur, is teaming up with Aubrey Plaza to launch a new creative campaign where the actor insists that the only way to enjoy a Margarita is the MargaRight way, and that is with Cointreau, of course.

Who better to show you MargaRight from MargaWrong than the famously irreverent Aubrey Plaza, who is known for her fearless honesty and unparalleled wit. “I love Margaritas – and the only way to make them MargaRight starts with three ingredients: Cointreau, tequila and fresh lime juice,” said Plaza. “Otherwise, it’s just MargaWrong.” Plaza continued, “This summer, you’ll only catch me ordering Margaritas MargaRight, and Cointreau will always be at any party of mine.”

Cointreau is an essential ingredient in The Original Margarita, and has been for 75 years, since Dallas socialite Margarita Sames created the recipe in 1948. In celebration of its 75th anniversary, Cointreau debuts today its largest creative campaign to-date across connected TV, digital, and social platforms. Captured in both home entertaining and bar and restaurant settings, Cointreau’s summer campaign creatively captures a comedic tone alongside its elevated style. The campaign has a range of video spots and photo stills showcasing how Margaritas should be enjoyed all summer long, always with Cointreau. To check out the NEW campaign, head to https://www.cointreau.com/us/en/whats-new/margaright.

“Cointreau has a history of cinematic storytelling with continued investment in marketing and partnering with top-tier celebrity talent, now including Aubrey Plaza,” said Nicolas Beckers, President and CEO at Rémy Cointreau America. “We want to continue to invite consumers to enjoy our brand wherever they are, and Aubrey is the perfect partner to showcase how three simple ingredients – Cointreau, tequila and fresh lime juice – are all you need to make your summer and Margarita MargaRight.”

As Margarita Sames once said, “a Margarita without Cointreau is not worth its salt.” Whether you’re ordering one at a bar or shaking it up at home, make your Margarita MargaRight and head to Cointreau.com to learn more.

The Original Margarita:

Ingredients:

  • 1 oz. Cointreau
  • 2 oz. Blanco tequila
  • 1 oz. Fresh lime juice

Directions:

  1. Rim your rocks glass with salt
  2. Combine all ingredients in a shaker with ice
  3. Shake vigorously until well chilled
  4. Strain into a rocks glass filled with fresh ice
  5. Garnish with a lime wheel

About Cointreau:

Iconic orange liqueur creator and cocktail pioneer, Maison Cointreau was founded in 1849 in Angers, France. The brand’s heritage as a liquorist-distiller lives on today at the heart of more than 500 cocktails, including the original Margarita and Cosmopolitan. Cointreau liqueur’s distinctive character is the result of the meticulous selection, harmony, and distillation of sweet and bitter orange peel essences, a task entrusted to Maison Cointreau’s Master Distiller. Unique and boasting exceptional organoleptic qualities, it’s a staple for bartenders and at-home cocktail enthusiasts around the world. Visit www.cointreau.com and follow us on Instagram for more.

To learn more about Cointreau, visit www.cointreau.com or follow Cointreau on Instagram via @Cointreau_US or Facebook via @cointreauUS.

About Rémy Cointreau:

All around the world, there are clients seeking exceptional experiences; clients for whom a wide range of terroirs means a variety of flavors. Their exacting standards are proportional to our expertise – the finely-honed skills that we pass down from generation to generation. The time these clients devote to drinking our products is a tribute to all those who have worked to develop them. It is for these men and women that Rémy Cointreau, a family-owned French Group, protects its terroirs, cultivates exceptional multi-centenary spirits and undertakes to preserve their eternal modernity. The Group’s portfolio includes high-end and singular brands, such as the Rémy Martin and Louis XIII cognacs, and Cointreau liqueur. Rémy Cointreau has a single ambition: becoming the world leader in exceptional spirits. To this end, it relies on the commitment and creativity of its 1,850 employees and on its distribution subsidiaries established in the Group’s strategic markets. Rémy Cointreau is listed on Euronext Paris.

Disclaimer: Neither the author nor KRG Hospitality received compensation, monetary or otherwise, from Rémy Cointreau, Cointreau, or any other entity in exchange for this post.

Image and videos courtesy of Cointreau

KRG Hospitality Beverage Programming

Martini with lemon twist on marble tabletop
by David Klemt David Klemt No Comments

Drink Donnybrook: Let’s Talk Martini

Drink Donnybrook: Let’s Talk Martini

by David Klemt

Martini with lemon twist on marble tabletop

We celebrate the Martini twice in June, once on 17th for World Martini Day, and one more opportunity on the 19th for National Martini Day.

That means you and your bar team have some time to dial in your builds and presentations.

In addition to its potential to boost revenue over the course of a few days, the Martini is also surging in popularity. As things stand in the US, the Martini is currently the top challenger to the Margarita’s crown.

There’s also the staggering number of Martinis going out each night at Bemelmans Bar in NYC: 1,000 per night. With younger legal-age drinkers driving this surge in popularity, it’s important for operators to make sure their Martinis are crowd pleasers.

Technically, this means making stirring London Dry gin and dry vermouth—perhaps a dash or two of orange bitters—for at least 20 seconds. Next, pour a crystal-clear Martini—without any shards of ice—into a Martini glass. Finally, add a lemon twist and serve gracefully.

There you have it: a perfect, classic Martini.

Now, if the instructions above make you bristle, good. Much like the Margarita, the Martini can cause fierce debate amongst bar professionals.

So, let’s have some fun now that one build is out of the way.

The Family

It’s true that really, we don’t know the exact origin of the Martini. We aren’t even certain who should get credit for its creation.

So, what if I tell you that the Manhattan and Martini are family?

A prevailing theory posits that the former is the latter’s great-grandfather. From the Manhattan we get the Martinez, from the Martinez we get the Marguerite, and from the Marguerite we get the Martini. However, some people believe the Martinez is perhaps only a distant relative and the family tree goes Manhattan – Marguerite – Martini.

At any rate, this may seem ridiculous at first. A whiskey cocktail is the great-grandfather or grandfather of a gin cocktail. Well, when we look at the common threads, yeah.

This family of cocktails shares the following traits:

  • a base spirit
  • vermouth
  • bitters

The Manhattan and Martinez also use maraschino or brandied cherries. The latter swaps out whiskey for Old Tom gin, and the Marguerite calls for Plymouth gin and eschews the maraschino.

As you know, the Martini swaps Plymouth gin for London Dry. Interestingly, “modern” versions of the Martini are often made without bitters, which has been happening for many decades.

Dry Vermouth?

According to some cocktail historians, the accuracy of the build above is debatable.

Technically technically, the original form of the Martini is sweet. The OG recipe calls for sweet vermouth, not dry.

That is, of course, if you choose to believe that sweet vermouth recipes you find in books from the 19th century represent the prototypical Martini.

If you’re not familiar with the Perfect Martini variant, it’s an interesting compromise, in a way. For this particular version we use equal parts sweet and dry vermouth. Someone kicking off a quarrel over original Martini specs? Put a Perfect Martini in front of them and see if their head explodes or they abandon their argument.

Vodka?

Again, technically, a Vodka Martini is a riff on the original recipe.

Whereas we can (reasonably) trace the original Martini back to the late 1800s, the vodka version shows up in the 1950s.

So, if that’s an accurate timeline, the Gin Martini’s vodka-based sibling doesn’t appear for 60 to 70 years after its genesis.

To build a classic Vodka Martini, we simply swap out the gin for vodka. The rest of the specs can remain the same, save for some guests preferring an olive or cocktail onion as a garnish.

Of course, now that we’re on the topic of swaps and specs, ratios play an important role when making a Martini. Bars and bartenders often play around with the ratio of gin or vodka to vermouth.

In fact, there’s can be a fairly large swing depending on the bar or bartender. Some bartenders may build their Martinis with a 4:1 ration, and others may go 8:1 or greater.

Still others leave the vermouth out altogether. That can really start a knock-down, drag-out Martini feud.

Check this Out

With the Martini crash course over, here are a few “fun facts” for you to savor.

Neither the Espresso Martini nor the (in)famous Cosmopolitan are true Martinis. While we serve them in the Martini glass and one has “Martini” in its name, that’s where their relation to the original ends.

Once again using the qualifier “technically,” the Espresso Martini is an alias. It’s real identity is Vodka Espresso.

If we really want to throw a debate haymaker, the Espresso Martini and Cosmopolitan aren’t even kin to the Gin or Vodka Martini. Neither uses vermouth, meaning they’re don’t claim the same family tree. In reality, the Cosmo belongs to the sour family.

Finally, one more fun tidbit to toss into this debate, should you find yourself arguing Martinis. The Reverse Martini is more of a sibling to the original than the Espresso Martini. After all, it’s still a combination of spirit and vermouth. It’s just that the vermouth is the star of the show, often utilizing a 2:1 ratio, vermouth to gin.

So, there you have it. Enough information to cause a friendly “fight” over Martini history, specs, and family members. Cheers!

Image: Rick Barrett on Unsplash

KRG Hospitality Beverage Programming

Martinis at Bemelmans Bar inside the Carlyle hotel in New York City
by David Klemt David Klemt No Comments

Own Your Team’s Excellence

Own Your Team’s Excellence

by David Klemt

 

Martinis at Bemelmans Bar inside the Carlyle hotel in New York City

If you and your team are producing an incredible food or drink item, don’t just be proud—make it your signature and own it.

As Chef Brian Duffy says during his demos and speaking engagements, people can eat and drink anywhere. Further, with just a handful of major food suppliers operating throughout North America, operators are using much of the same ingredients.

With that in mind, then, it’s crucial that operators and their teams innovate. Doing so ensures that hospitality professionals are staying current on consumer demands and trends; constantly seeking be educated and share information; and making sure their business stands out from others.

A commitment to standing out can also motivate a team to elevate their techniques. In turn, they can truly “own” an item. Creating something incredible—and replicating it order after order consistently—can become a brand and team’s calling card.

Does your kitchen team turn out a fantastic signature burger? Has your business become known as the place for chicken wings because of your kitchen team?

Has your bar team perfected the Margarita? Are they so good at crafting Frozen Irish Coffees that your bar is on Glendalough Distillery‘s radar?

When you identify what your team is producing at an extraordinary level, you need to make certain you loudly own it.

A Real-world Example

For a high-level example of what I’m talking about, we can look at the Carlyle in New York City.

This landmark Rosewood Hotel is known for delivering peerless service. However, a venue inside this sophisticated resort is known for a specific item.

Bemelmans Bar, an escape from the hectic streets of New York, is known for the Martinis the bar team produces. (They’re also known for their red jackets, but those aren’t for sale.)

It may be a bold statement considering the level of bars and cocktails in the city, but Bemelmans Bar (and therefore the Carlyle) owns the Martini in NYC. In fact, the bar serves a staggering 1,000 Martinis a night. More often than not, the Martinis that cross the bar or leave the service well are dirty or extra dirty. This has been the case since at least 2021.

So famous are the Bemelmans’ Martinis that the Carlyle sells an at-home kit, yours for just $395. It’s their latest promotion, though, that makes it evident Bemelmans and the Carlyle are taking ownership of the Martini.

Guests of the Carlyle can now book their Martini Retreat, a two-day experience that centers around their signature cocktail. If, perhaps, you think that $400 is a bit steep for their Martini Box, prepare for true sticker shock. The Martini Retreat experience starts at $4,895 for two guests.

However, the package is rather impressive and encapsulates the Carlyle’s ownership of the Martini. The Carlyle Martini Retreat includes:

  • a two-night stay in a Madison Room or Premier Suite;
  • a Bemelmans Bar Martini Box;
  • enrollment in the Bemelmans Master Martini Class (valued at $495), a 45-minute experience during which guests learn how the bar team crafts multiple variations of vodka and gin Martinis, and their new Madeline’s Vesper cocktail;
  • a two-course Martini lunch at Dowling’s at The Carlyle; and
  • a curated list of where to go to try other great Martinis throughout NYC, put together by Dimitrios Michalopoulos, bar manager at Bemelmans.

Takeaway

So, am I suggesting that operators create an experience that costs thousands of dollars? Well…I mean, if your concept can succeed with such a promotion, absolutely. If doing so would resonate with enough guests to make it feasible and become a steady (and impressive) revenue stream, go for it.

However, what I’m really attempting to drive home here is the power of becoming known for even a single signature item. And, hey—your item, in your market, may be the Martini.

Owning an item means screaming from the rooftops and hills that it’s yours. That your team’s version is the one to have; the one people in the know have to have. Taking ownership of your team’s excellence translates to becoming a destination for it, to driving repeat visits once people have experienced it.

Of course, with that ownership comes the responsibility to elevate all other elements of your business. Every other item on the menu must be produced and served at the highest level. This ensures the entire guest experience wows the guests, and the signature item is essentially a driver and the cherry on top.

It’s time to review what your team produces so well that your brand owns it. Should this introspection yield no results, it’s then time to see what other operators are known for and discover what item or items you and your team can improve upon. What’s something that works with your brand that you feel confident you and your team can own?

There’s power, money, and long-term success in something on your menu. It’s time to uncover it and take ownership.

Image: The Carlyle

KRG Hospitality. Boutique Hotels. Resorts. Properties. Consultant. Feasibility Study. Business Plan

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