F&B

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XDar Vodka Resumes Ukraine Production

XDar Vodka Resumes Production in Ukraine

by David Klemt

XDar Vodka distillery in Ukraine

Over the past several weeks, the people of Ukraine have shown the world their resilience, tenacity, and refusal to submit to Russia.

The sovereign European nation has endured attacks and atrocities that began on February 24 of this year. Nearly six weeks since the invasion, Ukraine has resisted and repelled the vaunted Russian military.

There’s no end in sight. The world is learning daily about the atrocities and possible war crimes being perpetrated in Ukraine.

Because of this, any good news coming from Ukraine is welcome.

“Gift of Grain”

Incredibly, Ukrainian distiller XDar Vodka is resuming production. The brand, whose name translates to “gift of grain,” is reopening their distillery.

Now, this is all no small feat: XDar Vodka’s distillery is in the Cherkassy region of Ukraine. So, when I say XDar Vodka is a Ukrainian product, I mean they distill their spirits in Ukraine.

This wheat vodka is made using the region’s artesian water. Impressively, the result is a clean vodka that scored 92 points in the 2016 Ultimate Spirits Challenge.

Further, XDar Vodka flies in the face of the “definition” of vodka. Supposedly, vodka is meant to be odorless, colorless, and flavorless. Not XDar.

Instead, tasting notes include wet sand, floral notes, vanilla, cotton candy, burnt sugar, and a touch of sweetness.

And yes, XDar does have distribution in North America via Liquorum Imports, Inc. In addition, XDar can be purchased through Royal Wine Merchants.

Those who want to try XDar Vodka as well as support this tenacious Ukrainian brand can also place orders through Drizly.

Bittersweet Anniversary

2022 marks XDar’s 20th anniversary. Obviously, this is bittersweet for the brand and its 4,400 employees.

To that point, XDar stopped production when Russia attacked Ukraine. However, the distillery continued to pay its workers.

“The people at XDar are committed to their employees,” says Natalya Kolosok of Liquorum Imports, Inc. “They are some of the strongest people in the world.”

XDar Vodka production line

Now, the brand is resuming production. According to the distillery, XDar is doing so safely. According to a statement from Kolosok, this is in part due to the desires of the distillery’s team.

“The employees, while grateful for the assistance, don’t just want a check, they want purpose,” says Kolosok. “They want to work, which is why, as safely as possible, XDar opened up their facility to resume production.”

That’s resilience. That’s tenacity. And those characteristics exemplify the people of Ukraine.

Images provided by KLG Public Relations

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5 Books to Read this Month: April 2022

5 Books to Read this Month: April 2022

by David Klemt

Flipping through an open book

This month’s engaging and informative book selections will help you develop next-level culinary, beverage and marketing skills throughout 2022.

To review February’s book recommendations, click here.

Let’s jump in!

My America: Recipes from a Young Black Chef

This book is scheduled to be released on May 17 of this year. I anticipate this cookbook by Chef Kwame Onwuachi, which includes 125 recipes, to come flying off the shelves. In addition to more than 100 recipes, Chef Onwuachi connects his personal journey to food, culture, and places. Pre-order My America now!

Paddy Drinks: The World of Modern Irish Whiskey Cocktails

Jack McGarry, Sean Muldoon, and Jillian Vose are back with their latest Dead Rabbit book. The trio’s latest release, Paddy Drinks, shares Irish whiskey drink recipes you’ll find on the actual Dead Rabbit menu. However, that’s just one portion of this informative book. Inside are whiskey flavor wheels, tasting notes, illustrations depicting whiskey production, and more. And if that’s not enough for you, David Wondrich provides the foreword.

Founder Brand: Turn Your Story Into Your Competitive Advantage

In Founder Brand, Dave Gerhardt explains why your brand’s story is one of the most valuable assets you own as an entrepreneur.

From the Amazon listing: “This is a tactical guidebook that first shows you how to tell your story, then how to put your story to use as a marketing strategy. You’ll learn how social media provides a bridge between you and your customers, the platforms that are appropriate for your business, and how to measure results to truly determine value.”

Finding Mezcal: A Journey into the Liquid Soul of Mexico

You don’t have to be a veteran bartender or spirits expert to know that mezcal continues to rise in popularity. Written by Ron Cooper, founder of artisanal mezcal brand Del Maguey, Finding Mezcal includes 40 cocktail recipes from bartenders and chefs; photographs; Cooper’s own artwork; and much more.

Bar Hacks: Developing The Fundamentals for an Epic Bar

Industry expert and KRG Hospitality president Doug Radkey wrote this informative and conversational book. This 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

Image: Mikołaj on Unsplash

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Stand Out with Weird Holidays: April 2022

Stand Out with Weird Holidays: April 2022

by David Klemt

Stay Weird neon sign with purple background

Want to stand out from from other restaurants and bars in your area? Then commit to keeping it weird.

Several “holidays” are set against every date on the calendar, and April is no exception. These holidays range from mainstream to “weird.”

Pay attention to the latter to raise eyebrows, carve out a niche for your restaurant or bar, and attract more guests. Why do what everyone else is already doing?

Of course, you shouldn’t try to celebrate every holiday, weird or otherwise. And this month’s list in no way includes every odd holiday.

Focus on the days that are authentic to your brand; resonate with your guests; and help you grab attention on social media.

For last month’s list, click here.

April 1: National One Cent Day

Please, please, please tell me you’re not going to indulge in an April Fool’s Day “prank” today. Instead, consider—if your jurisdiction will allow it—getting rid of dead stock for a penny with a purchase of a food and/or beverage item. You won’t get rich doing it but you also won’t be sitting on stock that’s just taking up space.

April 2: National Handmade Day

An easy riff on “handmade” is “housemade.” So, on this crafty holiday you can easily promote the housemade items on your menu. Make your own bitters? Promote it. Craft your own sauces? Let the world know.

April 6: National Tartan Day

No, it’s not “weird” to wear tartan. And no, it isn’t weird to celebrate anything and everything Scottish. However, this isn’t exactly the best-known holiday, so we’re including it on this list.

This is an easy one: Encourage your guests to wear tartan, take photos, and post it on social media (tagging your business, of course). Create a promo highlighting a Scottish whisky and/or gin and you’ve got a winner.

April 13: National Make Lunch Count Day

It’s fairly easy to celebrate and program on this holiday. The entire point of this day is to make lunch the best meal. Operators, you should know exactly what to do to execute a promo for this holiday.

April 15: National Take A Wild Guess Day

Who among us hasn’t taken a wild guess for a prize? We all know how this works: A jar or a convertible (why not, right?) is filled with jelly beans, gumballs, etc. People guess how many of said item are in said container. The person who guesses the closest wins a prize.

April 19: National Hanging Out Day

Talk about the perfect day to encourage your guests to spend a morning, afternoon, evening or night at your business with their friends. This holiday can be as simple as coming up with a few F&B promotions that will keep butts in seats for a while.

April 23: National German Beer

Hey, can you guess how you should celebrate this day? Hint: The clue is in the name.

April 24: National Pet Parents Day

If you allow dogs and other pets inside your venue or on the patio, this is the time to celebrate pet parents. Just remember when creating your promo that you need to include pet-safe F&B items.

April 27: National Tell a Story Day

As an operator, you know the importance of telling a story. Whether that story is that of your brand’s, a brand you feature, or a food or beverage item, it’s a powerful engagement technique. So, you can use this holiday to tell your brand’s story or encourage your guests to engage by telling their own stories. In fact, this is a great day to help facilitate connections between guests.

April 30: National Sense of Smell Day

Experts estimate that anywhere from 70 to 90 percent of taste is smell. Creating a promotion focusing on our sense of smell can be complicated but the payoff can be huge. So, activate your reps and see how they can help you show your guests the power of their sense of smell.

Image: Dan Parlante on Unsplash

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Single Malts for International Whiskey Day

5 Single Malts for International Whiskey Day

by David Klemt

Bottles of Glendalough Distillery 7 Year Old Mizunara Finish on top of a barrel

In case it isn’t yet obvious, March is full of an array of wonderful cocktail and spirits holidays perfect for restaurants and bar promotions.

So, it’s pretty impressive that we can end this month with International Whiskey Day. Or, if you prefer, International Whisky Day.

Wondering which you should use, “whiskey” or “whisky”? Well, there’s a (mostly) accepted method for distinguishing the two.

As some spirits aficionados and historians explain it, if a country has the letter “E” in its name, so should the word “whiskey.” No “E”? Then it’s “whisky.”

Or, and this may be controversial, you can just use whichever you prefer. Or perhaps use the spelling that’s on your favorite label. Alternately, if executing a promotion with a sponsor, ask their preference and use it.

At any rate, we all get to celebrate uisce beatha (Irish) or uisge beatha (Scottish) on Sunday, March 27.

Below you’ll find some suggestions for bottles to showcase on International Whisk(e)y Day. Cheers!

American Whiskey

Obviously, there’s a glaring issue with trying to choose a single bottle of whiskey to represent the US. In short, there are dozens (at a minimum) of bottles from which to choose.

So, to make things easier (on me, I suppose), I’m limiting this list to single malts. Look, I had to draw a line somewhere.

Honestly, this doesn’t make things incredibly simple. You may find it surprising to learn that the US has the American Single Malt Whiskey Commission (ASMWC). Not only that, but the commission has nearly 100 members.

To promote and protect American single malt, the ASMWC defines this whiskey as:

  • made from 100-percent malted barley;
  • produced at one distillery;
  • mashed, distilled and matured in the US;
  • matured in 700-liter or smaller oak casks;
  • distilled to no more than 160 proof (80-percent ABV); and
  • bottled at 80 proof or more (40-percent ABV).

There are, thankfully, several dozen bottles to choose from to represent American single malt whiskey. For my list, I’m selecting Westward American Single Malt Whiskey Cask Strength.

Produced in Portland, OR, this double-gold winner is the 125-proof version of Westward’s original single malt whiskey. Bold, assertive, rich, and complex, this bottle embodies this American whiskey category.

Canadian Whisky

When it comes to whisky, Canada is known for its blends. Canada’s whiskey world is also known for bold but smooth rye.

However, there are distillers paying homage to their Scottish roots and traditions. These masters of their craft are working hard to put single-malt Canadian whiskies on the map.

In particular, craft distillers in Vancouver are producing single malts that deserve the world’s time and attention.

Now, when it comes to Canadian single malt, I’m a neophyte. However, I believe you and your guests will appreciate my selection.

Commodore Canadian Single Malt Whisky is crafted by Odd Society Spirits. The distillery is located in Vancouver, British Columbia.

Compellingly, Commodore is produced with malted barley grown in BC. Weighing in at 92 proof, expect pepper and tobacco on the palate, balanced with dark fruit and sweetness.

Irish Whiskey

Another country known for its blends is Ireland. Jameson, Bushmills, Red Breast, Powers… Each distillery produces world-famous, revered blends.

However, Ireland crafted several styles of whiskey over the course of many centuries. Single malts were certainly among them.

Of course, that style fell to wayside as the thousands of distilleries in Ireland shut down decades ago. Luckily, some modern-era distilleries are tapping into centuries of Irish distillation history.

Among these is Glendalough Distillery, our guest for episode 71 of the Bar Hacks podcast. Co-founder Donal O’Gallachoir reveals their latest expression, an Irish single malt finished in exceedingly rare Japanese mizunara casks.

So, for my Irish single malt selection, I choose Glendalough 7-Year-Old Mizunara Finished. You can learn more about this bottle and Glendalough listening to the podcast linked above or reading this article.

Scottish Whisky

If it’s difficult to choose just one American single malt whiskey, it’s nearly impossible to land on only a single single malt Scotch.

Do I choose the highest age statement (and an immense price tag)? Is the smart move the “most accessible” bottle? A peat monster?

What about the most traditional bottle? The most experimental? In the end, I opted for a single malt whisky that falls into the latter category.

At this point, we expect to see Oloroso sherry, port, and bourbon cask finishes. What’s a bit more unusual is a rum cask finish.

So, I’m going with the Balvenie Caribbean Cask. This 14-year-old single malt spends 14 years maturing in American oak casks. Then, it’s finished in ex-rum barrels.

The result is a unique and compelling whisky with notes of banana, cocoa, brown sugar, fresh fruit, and toffee.

Australian Whisky

When he started Starward, founder David Vitale had one mission: Craft the whisky that would come to define the entire category. No pressure.

To accomplish this mission, Vitale and company aim to capture Australia’s terroir in every bottle of every expression.

Their barley is sourced in Australian. Local malt masters (malters? maltsters?) malt said barley. The yeast comes from local Australian brewers.

And it doesn’t stop there. Any ingredient used to craft Starward Whisky must be within one day’s drive of the distillery. That distillery is located in Melbourne.

Why Melbourne? Because it’s the Foodie Capital of Australia. Why does that matter? Because Starward is also meant to be enjoyed with food.

You can learn more about Starward and David Vitale on episode 63 of Bar Hacks.

So, which bottle did I choose? Starward’s very first whisky, the single malt Starward Solera. If you and your guests want to experience Australian single malt, this is where to start.

You really can’t go wrong with any of these bottles. If you’re celebrating International Whiskey Day, life is great. Enjoy!

Image: Glendalough Distillery

by David Klemt David Klemt No Comments

National Cocktails: Canada & America

National Cocktails: Canada & America

by David Klemt

Sazerac cocktail and mixing glass on bar

We’re taking a look at two cocktails that can trace their roots to America and Canada for this year’s National Cocktail Day.

Further, KRG Hospitality has a headquarters in each country. So, we’ll be focusing on the cocktails for which Canada and America are known.

Celebrate National Cocktail Day, March 24, with the recipes below. Cheers!

Canada’s Official Cocktail

Let’s kick things off with Canada. There’s no cocktail with as close an association to the Great White North as the Caesar.

In fact, it’s Canada’s national cocktail. So ubiquitous, it’s woven into the fabric of Canadian pop culture.

Consider this Letterkenny exchange as exhibit A:

Darryl: “I’d have a Bloody Caesar.”

Wayne: “Do you wanna know what? I’d have a Caesar, too.”

Squirrely Dan: “I could have a Caesar if you guys are havin’ Caesars.”

Darryl: “Hard to see a Caesar and not want a Caesar.”

Wayne: “That’s actually how they market Caesars.”

According to cocktail lore, the city of Calgary and province of Alberta get to call themselves the home of the Caesar.

Disputed Origins

As the story goes, Walter Chell invented the cocktail in 1969. Chell was a restaurant manager at the Calgary Inn, now a Westin property.

Oh, wait. There’s also Walter Winchell and the Smirnoff Smiler cocktail. Tracing mentions back to 1953, this drink is made with vodka, tomato juice, clam juice, and Worcestershire sauce.

Hang on… In 1959, Charles Addams—y’know, the creator of the Addams Family—said he created the Gravel Gertie in Manhattan, New York. This cocktail calls for vodka to be mixed with tomato juice, clam juice, and Tabasco sauce.

Well, Chell was onto something when he combined every ingredient in the Smiler and Gertie. To me, this an original that stands far above any perceived predecessors.

Chell also crafted the recipe using a “rule of four”:

  • one shot of vodka;
  • two dashes of hot sauce;
  • three dashes of salt and pepper; and
  • four dashes of Worcestershire sauce

Prepare a glass with a celery salt or salt and pepper rim. Add ice, then add the above ingredients. Top with Caesar mix (Clamato juice, these days), and garnish with a celery stock and lime.

America’s Unofficial Cocktail

Now, onward to America. So, we don’t have an official national cocktail here. Clearly, our neighbors to the north know how to have more fun.

We have a native spirit—bourbon—but that’s where it ends.

However, we do have New Orleans. And in New Orleans we have the birthplace of American hospitality.

We have something else in New Orleans. In 2008, the Louisiana state senate passed a bill that named an official cocktail for the city.

That cocktail? The Sazerac.

Two Bases, One Drink

Cocktail historians will tell you that there are essentially two recipes for the Sazerac. They’ll also tell you that the origins of this cocktail are under dispute.

Are you beginning to see a pattern with cocktail history? It’s never clear, is it?

First, let’s address the original, assuming it’s America’s first (or at least oldest known) cocktail. From the 1850s to 1870s, it was made with Cognac. And not just any Cognac, Sazerac de Forge et Fils.

Depending on who you ask, either bar owner Aaron Bird or Antoine Amedie Peychaud invented the Sazerac. The cocktail recipe includes two dashes of Peychaud’s Bitters, so it’s easy to understand why some credit Peychaud with creating this drink.

Then, there’s the version that took off in the 1870s. Again, depending on the source, either American tastes changed or a phylloxera outbreak affected Cognac production. Perhaps both are true, converging to alter the Sazerac recipe.

Either way, rye whiskey replaced absinthe, and Herbsaint replaced the absinthe. Some bartenders also substitute bourbon for the rye.

The Recipe

It’s not difficult to make a Sazerac, just like it isn’t difficult to find one in New Orleans.

You’ll need two Old Fashioned (aka rocks) glasses, or one Old Fashioned and a mixing glass.

Rinse a chilled glass with absinthe or Herbsaint, and add ice. In the mixing glass or second glass, add ice, two ounces of Cognac, rye whiskey or bourbon, a half-ounce of simply syrup, and three dashes of Peychaud’s Bitters. Stir until well chilled.

Before straining, discard the ice and any excess absinthe or Hersaint from the prepared glass. Now, strain into prepared glass, express a lemon peel, and use that peel as garnish.

Alternatively, you can split the base and do Cognac and rye or bourbon, paying homage to each version of the Sazerac.

Image: Johann Trasch on Unsplash

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Share These Vermouth Facts with Guests

Share These Vermouth Facts with Guests

by David Klemt

Vintage vermouth print

Today is World Vermouth Day, so here are some interesting facts you and your bar team can share to engage with guests.

Before we dive in, a few vermouth basics.

First, contrary to what some believe, vermouth isn’t a spirit. Rather, vermouth is a fortified wine.

In most cases, vermouth producers boost—or fortify—alcohol content with a neutral grape spirit.

Centuries of History

Vermouth can trace its history back to at least the 16th century. However, it’s possible it goes as far back as 12th century China.

Like so many products behind the bar, the exact origins are in dispute. Some say vermouth is a Chinese creation, some say its home is Greece, crediting Hippocrates with its creation. Still others attribute its invention to Germany.

Regardless, many believe that vermouth is one of the oldest types of beverage alcohol.

Doctor’s Orders

As is the case with plenty of intoxicants, this fortified wine has roots in medicine.

From the 16th century until about midway through the 18th century, Italian vermouth was recommended by doctors to settle upset stomachs.

This makes sense given its makeup: Vermouth is a wine combined with a spirit, infused by roots, herbs, and spices. The array of botanicals found in vermouth can certainly aid in digestion.

In fact, offering vermouth on your menu as an aperitif or digestif is a smart move.

Booze Relatives

You, your bar team, and guests may find this connection interesting. Vermouth and absinthe are family members.

According to some alcohol historians, “vermouth” is a French pronunciation of the German word “wermut.” Wermut translates from German to English as “wormwood.”

Centuries ago, German and Hungarian fortified wines contained wormwood.

An argument can be made that amaro is also a relative of vermouth. While not a requirement, amaro can contain wine. If an amaro has that component, it can technically be a vermouth.

Modern Vermouth

Toward the end of the 18th century, Antonio Benedetto Carpano created what’s now considered modern vermouth.

As the story goes, Carpano was studying to be an herbalist. In 1786, in Turin, Italy, he blended a white muscatel with herbs and spices. Modern vermouth was born.

Owing to modernization and commercialization, some paint vermouth with two broad brushes.

There are those who refer to all red vermouths as Italian vermouths. They then categorize all white vermouths as French. This is, in part, due to the French overwhelmingly producing dry, white vermouths.

Even More Modern

Well, maybe not exactly more modern. Perhaps it would be more accurate to refer to a particular style as “more recently recognized.”

During Prohibition, American producers made vermouth. According to my research, these were not looked upon favorably. In fact, they were considered cheap and poorly made.

That’s not the style I’m talking about here. Starting in the 1990s, and initially attributed to Californian producers, American vermouth production came out swinging with Western Dry.

In general, this style of vermouth leans heavier on the wine and uses different botanicals.

Not Just a Clever Shirt

You have probably seen bartenders or other hospitality professionals wearing this Mover & Shaker shirt:

 

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In case it doesn’t load for you, it says, “If you’re reading this put vermouth in the fridge.” That’s not a joke—keep it in the refrigerator.

Perhaps due the misconception that vermouth is a spirit, some people treat it as such. In other words, they just leave their vermouths out.

Being a fortified wine, vermouth can go bad in just a few months once open. So, this World Vermouth Day, if you haven’t already, put vermouth in the fridge.

Image: Giorgio Trovato on Unsplash

by David Klemt David Klemt No Comments

8 Glendalough Distillery Cocktail Recipes

8 Glendalough Distillery Cocktail Recipes

by David Klemt

Glendalough Distillery Wild Gin Irish gin

Offer your guests something different for your St. Patrick’s Day promotion with Glendalough Distillery cocktail recipes.

Without a doubt, you should have plenty of the expected Irish whiskeys on hand. However, Glendalough Distillery Double Barrel, Pot Still, Wild Gin, and Rose Gin are extraordinary Irish whiskeys and gins.

Each spirit the distillery crafts honors the art of Irish distillation, a craft that stretches back centuries. What’s more, each whiskey Glendalough crafts is single malt—there are no light-bodied blends in their lineup.

To learn more, check out episode 71 of the Bar Hacks podcast with Glendalough Distillery co-founder and national brand ambassador Donal O’Gallachoir.

Sláinte!

Glendalough Distillery Double Barrel Single Malt Irish Whiskey

The Lough Inn

This highball is made with Glendalough Double Barrel, a single-grain Irish whiskey aged in ex-bourbon barrels before being finished in Oloroso sherry casks.

  • 2 oz. Glendalough Double Barrel Single Grain Irish Whiskey
  • 1 oz. Spiced honey syrup (see note)
  • 1 oz. Fresh lemon juice
  • Soda to top
  • Lemon wheel or slice to garnish
  • Mint leaf to garnish
  • 1 cup Honey for spiced honey syrup
  • 0.5 cup Water for spiced honey syrup
  • 4 Cinnamon sticks for spiced honey syrup
  • 1 pod Star anise for spiced honey syrup

Add ice to a highball glass, then add first three ingredients. Top with soda water. Garnish with lemon wheel or slice and freshly torn mint leaf.

For spiced honey syrup: Add honey, water, cinnamon sticks, and star anise to pot. Bring to a boil, then stir. Strain into container.

Glendalough Distillery Pot Still single malt Irish whiskey

Pot Still Highball

Deceptively simple to build, this cocktail highlights the terroir of the land surrounding Glendalough Distillery.

  • 1.5 oz. Glendalough Pot Still
  • Soda to top
  • Grapefruit peel to garnish
  • Mint leaf to garnish (freshly torn and slapped, of course)

Prepare a highball glass with an ice shard, spear or cylinder. Pour in Glendalough Pot Still whiskey, then top with soda. Glendalough Distillery recommends a 1:2 ratio, Pot Still to soda. Garnish with mint leaf.

Glendalough Distillery Wild Gin Negroni cocktail

Glendalough Negroni

The foraged botanicals in Glendalough Wild Gin add even more complexity and depth to the classic Negroni. In fact, the flavors work so well this recipe maintains the Negroni’s crucial 1:1:1 ratio.

Prepare an Old Fashioned with ice. Add first three ingredients to glass in the above order. Add more ice if necessary. Stir, express orange peel, and place as garnish.

Glendalough Distillery Wild Gin Irish gin

Glendalough Wicklow 75

Bubbles make everything better and everyone happier.

Add all ingredients to shaker. Add ice and shake until well chilled. Strain into Champagne flute, top with Prosecco, and garnish with lemon twist.

Glendalough Distillery Rose Gin Irish gin and cocktails

Glendalough Rose G&T

This simple classic receives a huge visual and aromatic boost from Glendalough Rose Gin.

  • 2 oz. Glendalough Rose Gin
  • Tonic to top (the higher the quality, the better)
  • Lime slice
  • Mint leaves

Add ice to glass, then add Rose Gin. Top with tonic, and garnish with lime slice and mint leaves.

Glendalough Distillery Rose Gin Fizz

Glendalough Rose Gin Fizz

One way to elevate the highball is to use a striking pink-hued Irish gin.

  • 1.5 oz. Glendalough Rose Gin
  • 0.5 oz. Elderflower liqueur
  • Raspberry & Lime sparkling water to top
  • Lime wheel to garnish

Add ice (spear, shard or cylinder for impact), Rose Gin, and liqueur to highball glass. Stir, then add sparkling water to top. Garnish with lime wheel.

 

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Glendalough Rose Collins

Boost the classic Collins with Glendalough’s striking rose-petal gin.

  • 1.5 oz. of Glendalough Rose Gin
  • 1 oz. of Lemon juice (freshly squeezed)
  • 0.5 oz. of Sugar syrup (1:1 ratio, hot water to sugar)
  • Soda to top
  • Lemon peel to garnish
  • Cherry to garnish

Combine first three ingredients in a shaker with a cup of ice. Place an ice shard, spear or cylinder to a highball glass. Shake until well chilled, then strain into glass. Top with soda, and garnish with lemon peel and cherry.

Glendalough Distillery Rose Gin Hibiscus Rose

Glendalough Hibiscus Rose

Refreshing and flavorful, the hibiscus tea syrup plays incredibly well with Glendalough Rose Gin.

  • 1.5 oz. Glendalough Rose Gin
  • 0.5 oz. Hibiscus tea syrup (see note)
  • 0.5 oz. Lemon juice (fresh squeezed)
  • Prosecco to top
  • Dehydrated lemon wheel to garnish
  • Rose petals to garnish
  • 33 oz. Water for hibiscus tea syrup
  • 16 oz. Sugar for hibiscus tea syrup

Add first three ingredients and ice to a shaker. Shake until well chilled and double strain into a coupe.  Top with Prosecco, and garnish with dehydrated lemon wheel and rose petals.

For the hibiscus tea syrup: Steep seven hibiscus tea bags in 33 ounces of water for 15 minutes. Add 16 ounces of sugar.

Images & Recipes: Glendalough Distillery

by David Klemt David Klemt No Comments

Heritage & Innovation: Glendalough

Heritage & Innovation: Glendalough Distillery

by David Klemt

Glendalough Distillery 7 Years Mizunara single malt Irish whiskey and glasses

Glendalough Distillery’s five founders are on a mission to honor Ireland’s rich distilling history and heritage.

As Bar Hacks guest Donal O’Gallachoir describes them, the whiskeys Glendalough crafts are remarkably different. O’Gallachoir, co-founder, national brand ambassador, and cheeky bottlewasher, aims to elevate Irish spirits.

More accurately, Glendalough’s founders want to return Irish whiskey to its rightful, historic place. That place? Among the top whiskeys in the world.

As you’ll learn, Glendalough will elevate your St. Patrick’s Day menu. In fact, these whiskeys and gins will elevate your entire menu, period.

Centuries of History

On episode 71 of Bar Hacks, O’Gallachoir briefly but compellingly shares Irish whiskey’s story. As he tells it, it was once estimated Irish whiskey accounted for up to 90 percent of world whiskey consumption.

That’s easy to believe when you factor in how Irish whiskey production can be traced back to at least the sixth century. There’s also the fact that Irish distillers were crafting, as O’Gallachoir puts it, “a wealth of styles.”

Unfortunately, a terrible string of wars—literal and economic—all but eradicated Ireland’s distilleries. When I say eradicated, I mean that when Glendalough Distillery opened in 2011, it became the fourth or fifth distillery in the country.

There used to be 200 licensed distilleries in the country, along with around 1,800 unlicensed distilleries. For decades of the 20th century, there were only two to three licensed distilleries in operation.

So, it makes sense that consumers outside of Ireland think the country produces only one style of whiskey: Irish. Meaning, light-bodied, sweet, and meant to be thrown back as a shot.

O’Gallachoir is well aware of the compelling paradox of modern Irish distillation. If the blended style of Irish whiskey most people know today hadn’t kept the industry alive, Glendalough and its expressions may not exist today.

Distillation Innovation

All Glendalough whiskeys are single malt and chill filtered. This stands in stark contrast to blended Irish whiskeys, the current dominant (modern) style.

Glendalough is, to oversimplify it, honoring centuries of Irish whiskey production. Single-malt Irish whiskey was what we would now label super- or ultra-premium. The difference between Irish and Scotch whiskey was the latter’s smoked, peated profile. The former was once preferred worldwide.

Glendalough is dedicated to crafting super-premium Irish whiskey. Doing so means they don’t make things easy on themselves.

Glendalough Distillery Double Barrel single grain Irish whiskey

Let’s start with Glendalough’s Double Barrel expression.

As the name suggests, this whiskey is finished twice. First, it’s aged in ex-bourbon barrels. Second, it’s matured in Oloroso sherry casks. Eschewing blends, Glendalough studies the science of different types of barrels to craft its styles.

Glendalough Distillery Pot Still single malt Irish whiskey

Of course, they also honor Irish distilling heritage through another expression: Glendalough Pot Still. To say no other style of whiskey embodies Irish production like pot still doesn’t do this distillation method justice.

In fact, Irish pot still whiskey is geographically protected; it can only be crafted in Ireland. However, when it comes to honoring Ireland, Pot Still doesn’t end there.

Glendalough initially ages Pot Still in ex-bourbon barrels. However, it’s finished in Irish oak. Truly, this expression captures the terroir of the mountainous region Glendalough calls home.

In other words, Pot Still is a super-premium taste of Ireland in a bottle.

And then there’s the distillery’s newest expression.

The Red String of Fate

About two weeks ago, Glendalough released their latest innovation: 7-Year-Old Single Malt Mizunara Finish.

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

Whiskey aficionados will recognize mizunara instantly and begin scheming to add this bottle to their collections.

Mizunara, Japanese oak, is renowned for several reasons. The wood imparts incredible flavors unlike those from other barrels. But, like all things rare and magical, mizunara is also incredibly challenging.

The challenges begin with the trees themselves, which can take hundreds of years to grow fully. This oak doesn’t grow straight, so crafting even one stave can be difficult.

Then there’s the water content. Mizunara translates to “water oak,” and it’s not an ironic nickname. The water content of mizunara is sky high, and it’s also highly porous.

It takes fantastic skill and experience for coopers to craft mizunara barrels that don’t crack or leak. To learn more, please click here to hear O’Gallachoir tell the story of Glendalough traveling to Hokkaido in Japan to form a relationship with an independent cooperage to craft Mizunara Finish casks.

Incredibly, the latest Glendalough expression isn’t a limited-edition release. Rather, this joins the core lineup and will be released twice per year. Be on the lookout for batch 001.

It seems that Glendalough whiskey and mizunara barrel coopers were fated to find one another. In fact, the red thread on each bottle of Mizunara Finish pays homage to the Japanese legend of the red thread of fate.

An invisible red thread connects those who are destined to find one another. It grows shorter and shorter as their paths collide.

Going Wild

You may recall that I said Glendalough doesn’t make things easy on themselves. This is evidenced by their gin.

Unlike other distilleries, Glendalough started with whiskey distillation and later pursued gin production.

Glendalough Distillery Wild Gin Irish gin

They also forage for the ingredients used to craft their Wild Gin. If it’s not within ten miles of the distillery and growing wild, it’s not in the bottle.

According to O’Gallachoir, it takes a year to produce one bottle of this gin. Rejecting easier methods of production like automation, each batch of Wild Gin is crafted by taste and aroma.

Glendalough Distillery Rose Gin Irish gin and cocktails

Then there’s the visually and aromatically impactful Rose Gin. Crafted to honor Glendalough’s head distiller’s mother Rose, this is a rose-petal gin.

Now, you may assume it’s like drinking a bottle of decades-old, overpowering, rose-scented perfume. However, O’Gallachoir assures me this is absolutely not the case.

Instead, this striking bottle is intensely floral but balanced, and undeniably unique. O’Gallachoir suggests trying it in a Bee’s Knees.

In just over a decade, Glendalough has elevated Irish craft spirits. There are more innovations to come and I can’t wait to try them.

To learn more about O’Gallachoir and Glendalough Distillery, please listen to episode 71 of the Bar Hacks podcast.

Image: Glendalough Distillery

by David Klemt David Klemt No Comments

Hang On: That Drink Probably Isn’t Russian

Hang On: That Drink Probably Isn’t Russian

by David Klemt

Three clear vodka or gin cocktails

In response to the invasion of Ukraine, some restaurants and bars are pouring out spirits or renaming cocktails they believe are Russian.

Doing so is one way some operators are showing support for Ukraine.

However, people may want to do some research before they pour out a bottle or rewrite their menus. The reason is simple: That bottle or drink may not be Russian.

White or Black Russian

This classic cocktail has zero Russian roots. It was created by a Belgian bartender. Further, the bartender, Gustave Tops, created the drink at a hotel in Brussels.

Unfortunately, that hotel operated for 125 years before closing in 2020.

According to cocktail historians, the drink only has “Russian” in the name because it’s made with vodka.

In fact, people have created riffs on the White/Black Russian just by replacing a single ingredient. Variants include the White Belgian, White Cuban, and White Canadian.

Moscow Mule

The Moscow Mule is 81 years old. And it was born in…Santa Monica. One of the most notable things about Santa Monica is that it’s located in California, which is in America.

As the story goes, a salesman representing Smirnoff strolled into the Cock ‘n Bull Pub. The owner of the pub had purchased a bunch of ginger beer he was having trouble moving.

In the 1940s, supposedly, it was difficult to sell vodka or ginger beer. But what about vodka and ginger beer? According to legend, the two men created the Moscow Mule in a mutually beneficial sales move. The rest is cocktail history.

Obviously, the name has Russian roots. Smirnoff vodka was at one time a Russian vodka (more on that below). But no, the cocktail isn’t a Russian cocktail in so far as it was invented in America.

There are companies that have made copyright claims but they’ve largely gone nowhere.

Smirnoff Vodka

Pouring out bottles of Smirnoff isn’t going to stick it to any Russians. The brand is now owned by Diageo, a British company.

The vodka itself is produced in several countries, including Canada, Ireland, and the US. Not a drop is made in Russia.

Originally, the vodka was produced in Moscow. Pyotr Arsenyevitch Smirnov founded the distillery in 1864. However, Smirnov had to sell the brand in 1904 after Tsar Nicholas II nationalized the Russian vodka industry.

Smirnov and his family fled Russia in 1917 in response to the October Revolution.

In reality, with the exception of very specialized bars and off-premise shops, it’s not common to come across authentic Russian vodka. Beluga, Jewel of Russia, Mamont, Russian Standard, and Zyr are some of the few people may come across at a restaurant, bar, or liquor store.

The Problem

It may seem like a middle finger to Russian president Vladimir Putin to erase the country from menus. Renaming cocktails or removing Russian brands feels like a show of solidarity, on the surface.

In reality, doing so is dangerous. It’s a vilification of all Russian people, even if it doesn’t feel like it. Pulling certain brands may put a dent in someone’s bottom line. However, “sanitizing” a menu by removing everything Russian may send an irresponsible, unintended message: Russian people are bad.

We don’t have to look far back into history at all to see what can happen when we vilify an entire group of people. Violence, harassment, discrimination… In these tense, divisive times, it’s all too easy for people to become desensitized and even engage in truly horrible behavior.

I’m appalled by what’s happening in Ukraine. Everyone at KRG Hospitality is horrified by Putin’s invasion. A single drop of blood spilled is too much; Putin’s hands are covered in innocent blood.

But I’m not going to show my support by declaring or otherwise acting like all Russians are bad people. One person—and his complicit inner circle—is responsible for the ongoing attack on Ukraine.

Let’s not forget that, and let’s not forget that words and actions have consequences. It’s all too easy for people to take things too far and for innocent people to get hurt.

Image: Vinicius “amnx” Amano on Unsplash

by David Klemt David Klemt No Comments

A Lesson in Guest Perception

A Lesson in Guest Perception

by David Klemt

Broadway-style McDonald's sign in Chicago, Illinois

At this point, it’s becoming more of a surprise to not be told that the ice cream machine isn’t working at a McDonald’s restaurant.

Per a report from earlier this year, 25 percent of their machines are broken at any time. In fact, the brand made a joke about it in 2020.

Interestingly, with all the road trips and flights I’ve taken, I had never encountered a nonfunctional ice cream at a McDonald’s. Until last week.

Feeling nostalgic, I drove to a McDonald’s near my home for a Shamrock Shake. Growing up, my father always enjoyed the Shamrock Shake LTO. I’ve had maybe one or two in my entire life.

So, I drove over, got in line, and confidently asked for a Shamrock Shake and a Mint Oreo Shamrock McFlurry. And then I heard the words I’d never heard before:

“I’m so sorry, our machine isn’t working.”

Devastated, I did what any well-adjusted adult would do: I ordered a double cheeseburger and a 10-piece Chicken McNuggets combo. Same thing as a shake and McFlurry, right?

Guest Perception

I won’t dive too far into the minutiae of the longstanding McDonald’s ice cream machine saga. By now, we’re all familiar:

  • These machines break so often there’s a website dedicated to the problem. McBroken shows people where ice cream machines are working and where they’re broken. (If only I had used that before my ill-fated visit…)
  • The machines reportedly take four hours per day to clean.
  • There are claims that Taylor, the manufacturer of the machines, makes 25 percent of their revenue from performing repairs.
  • Outlets have reported the FTC is investigating the situatithe machine’s manufacturer, Taylor.
  • The latest news is that Kytch is suing McDonald’s for $900 million.

I’m not a McDonald’s board member, nor am I a franchisee. So, I’m not privy to any discussions swirling around the ice cream machines in use currently.

However, I do find it surprising that a brand as massive as McDonald’s would allow this issue to continue. For a brand that claims nothing is more important than delivering a high-standard of quality food, this joke is no longer funny.

What’s more, the issue is an opening for their competitors.

Leave an Opening and a Competitor will Take it

Jack in the Box has roasted McDonald’s for their ice cream machines in the past. This month, however, they’ve amped up their trolling.

Now that the Shamrock Shake has returned, Jack in the Box has pounced.

It would’ve been enough for Jack to mock McDonald’s on Twitter during Shamrock Shake season. But nope—Jack is dragging McDonald’s even harder.

Head over to McBroken and you’ll see a huge banner that reads, “DON’T GET McSHAMMED.” You’ll notice that the map is now also populated with Jack in the Box locations.

Click the aforementioned banner and you’ll find yourself on the Jack in the Box website. More specifically, it’s a page promoting their mobile app.

Taking it further, there’s currently a promotion encouraging the download: using the code “McSHAMMED” scores the user a $2 shake.

Since we’re in Shamrock Shake season, Jack is offering their new Oreo Cookie Mint Shake. And yes, it’s green.

Innovation and Problem Solving are Crucial

Look, I’m in no position to tell McDonald’s how to run their business. If they’re comfortable with negative guest perception and experiences, that’s on them.

It’s also on them if they want to show their guests and competitors a failure to innovate, solve problems, and be agile.

The ice cream machine debacle should be a lesson for all operators. Leave an opening and your competition will take it, slamming it shut behind them.

At best, maybe you’ll be able to adapt and overcome. At worst, they’ll be social media and marketing savvy, and roast you publicly. Once a brand’s perception slips, it can be incredibly difficult to get it back to where it once was.

As an operator, you’re an entrepreneur. Entrepreneurs innovate and solve problems.

Image: Joshua Austin on Unsplash

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