Holiday

Two shot glasses garnished with salt rim and lemon wedges
by David Klemt David Klemt No Comments

Thanksgiving Eve by the Numbers

Thanksgiving Eve by the Numbers

by David Klemt

Two shot glasses garnished with salt rim and lemon wedges

Tonight, guests will be looking to celebrate a bar holiday that’s traditionally lucrative for operators: Thanksgiving Eve, a.k.a. Drinksgiving.

It’s difficult to imagine that any operator or hospitality worker is unaware of Thanksgiving Eve’s status.

Sure, some mark the start of end-of-year celebrations with Halloween or Thanksgiving. However, I feel Thanksgiving Eve truly ushers in the holiday season.

I’d also argue that while retailers have Black Friday and Cyber Monday, operators have the night before Thanksgiving. Yes, New Year’s Eve is also huge, but Thanksgiving Eve is considered the busiest night of the year for bars.

Interestingly, this is a holiday that benefits bars across the nation. In fact, it’s not exclusive to destination cities.

After all, the reason it’s so big, traditionally, is that people are traveling back to their hometowns. And while Thanksgiving is for their families, Thanksgiving Eve is for catching up with childhood and high school friends.

Obviously, there are fantastic bars located in cities outside of their destination counterparts. Hot take, I know.

So, does Thanksgiving Eve deserve its hype ?

The Evidence

Unfortunately, data from 2020 isn’t readily available, for obvious reasons.

However, we do have some data, largely thanks to restaurant management and POS platform Upserve.

One of the simplest ways to analyze Thanksgiving Eve’s impact is to compare it to the previous Wednesday.

Per Upserve, guest counts rose 23 percent in 2018 when compared to the Wednesday prior to Thanksgiving Eve.

Looking at data from more than 10,000 restaurants and bars, Upserve found that guest count totaled 496,883 on November 14, 2018. One week later, that number rose to 643,637.

As Upserve content marketing coordinator Stephanie Resendes says in her Thanksgiving Eve article, “More people = more money.”

Of the 10,000-plus Upserve clients whose data was analyzed, net sales were $17.250 million on the Wednesday preceding Thanksgiving Eve 2018. That number jumped to $22.296 million.

So, looking just at a relatively small sample size from 2018, Thanksgiving Eve’s impact doesn’t seem overblown.

The Drinks

According to Upserve, beer was the year-over-year winner through 2018. It saw the most growth by far on Thanksgiving Eve 2018 when compared to the Wednesday prior and the same period in 2017.

Spirits and wine, at least for Thanksgiving Eve 2018, were nearly tied for second place.

Now, looking at the data for Thanksgiving Eve 2019, spirits saw the most growth overall. Resendes shared that shot sales increased 173 percent on Thanksgiving Eve 2019 when compared to the Wednesday prior.

Tequila led the charge for spirits, rising 156 percent. Vodka saw a 144-percent boost, rum increased 120 percent, whiskey went up 65 percent, and gin saw a lift of 47 percent. For its part, beer sales rose 65 percent.

Not content to simply look at traffic and sales numbers, Upserve also split their clients into four regions. In this way, they identified who parties hardest on Thanksgiving Eve and who needs to ramp things up.

The four regions and their net sales growth from Thanksgiving Eve 2019 compared to the Wednesday prior are below:

  • Midwest: 34 percent
  • Northeast: 34 percent
  • South: 33 percent
  • West: 22 percent

Clearly, there was still growth in the Western region. However, the Midwest and Northeast led the way, with the South just behind them.

We’ll have to wait to see how Thanksgiving Eve 2021 plays out. We’re still waiting on the numbers from 2020. However, Upserve’s data shows that Thanksgiving Eve remains crucial to restaurants and bars throughout America.

Image: Alena Plotnikova on Unsplash

Kindness is a Superpower stencil graffiti on brick wall in black and white
by krghospitality krghospitality No Comments

Why You Should Take Part on Giving Tuesday

Why You Should Take Part on Giving Tuesday

by Jennifer Radkey

Kindness is a Superpower stencil graffiti on brick wall in black and white

You are most likely familiar with Black Friday and Cyber Monday, days that encourage consumerism and support the economy.

However, after these two days comes a global movement that you may not yet be familiar with but need to be: Giving Tuesday.

Created in 2012, Giving Tuesday will be celebrating its ninth year Tuesday, November 30th. It is a global movement in which organizations, businesses, charities, and individuals all come together to support their favourite causes.

From large monetary donations to simple acts of kindness, it is a day that encourages people to do good and to bring about positive change in their communities.

Why Generosity?

Generosity not only benefits the charity or person who is on the receiving end, it has huge benefits to those on the giving end.

From increased happiness to a sense of shared community, being generous with your time, resources, or money is often a simple act with big rewards.

A 2008 study by Harvard Business School professor Michael Norton and colleagues found that giving money to someone else lifts participants’ happiness more than spending money on themselves.

This is true even when the participants anticipate prior to the act of giving that spending the money on themselves would make them happier. Research also suggests that similar well-being benefits come from giving monetary gifts/donations or volunteering your time.

In other words, it doesn’t matter how you give, it is the act of giving in itself that gives us that “warm glow” feeling that we typically associate with the holiday season.

Hospitality and Generosity

The words hospitality and generosity go hand in hand.

To be a welcoming hospitality brand you need to be generous with your time and your kindness. You need to be willing to create an atmosphere in which people come to not just eat a meal, have a drink, or spend a night, but to create memories, to socialize, and to have an experience.

Over the past (nearly) two years, we have asked our communities to support hospitality businesses as we faced lockdowns and restrictions. In many ways, our communities did just that.

Guests ate on patios when the weather was not pleasant. They supported through ordering takeout. #SupportLocal movements popped up not just in the U.S. and Canada but globally. Through their extra efforts, many businesses were able to keep their doors open and their staff employed.

Now it is time to take that generosity shown to us and give it back to our community.

Giving Back

So, as a hospitality business, how can you contribute to Giving Tuesday?

Firstly, discuss it with your team! If you are able to contribute a monetary donation to your community in some way, which charity or organization speaks most to the values you all share?

If you aren’t able to contribute a monetary donation, how can you volunteer your time as a team? Maybe you can make your space available free of charge for a local organization or charity to host an event. Perhaps you can cook meals or bake goods as a team to provide to those in need, or who work tirelessly to make your community a better place.

The opportunities for giving back are endless and you can be as creative as you like. Host a breakfast with Santa for a local children’s group or do a hot chocolate and cookie drop off at a senior’s centre.

Brainstorm as many ideas as possible with your team. The process of thinking of charitable acts alone will brighten your team’s mood and get everyone in the giving spirit.

Share, Share, and Share Some More

Once you decide how you will participate in Giving Tuesday, tell the world about it!

Take photos, share the link to the charity or organization you are giving to, and encourage others to give alongside you. Tell a story.

However, do not engage with Giving Tuesday cynically with the goal of social media exposure. Be truly kind and generous.

Generosity is contagious. Your act of kindness will encourage others to do the same. It will also shine a bright spotlight on your hospitality brand, so make certain you’re engaging in kindness authentically and not just to score points with your community.

For more information on Giving Tuesday, please visit www.givingtuesday.org. Cheers to professional and personal well-being!

Image: Andrew Thornebrooke on Unsplash

Black photo concept of red wine glass and bottle
by David Klemt David Klemt No Comments

Go Big and Bold on National Zinfandel Day

Go Big and Bold on National Zinfandel Day

by David Klemt

Black photo concept of red wine glass and bottle

Cabernet Sauvignon may be King of Grapes but Zinfandel certainly isn’t the court jester when it comes to wine.

No, it’s not one of the five Noble Grapes from Bordeaux. And yes, in Italy Zinfandel’s name is Primitivo, which translates to “primitive.”

But just because this red wine is often described as rustic doesn’t mean it’s basic.

National Zinfandel Day, which takes place Wednesday, November 17, is the perfect time to introduce Zin to your guests.

Zinfandel 101

While there are a few reasons Bordeaux doesn’t consider Zinfandel to be a Noble Grape, there’s one in particular that stands out: Zinfandel is an Italian grape. Well, sort of.

Basically, Zinfandel is grown in Italy and America. Intriguingly, however, the grape originates from Croatia. It’s original name is Tribidrag.

Another interesting note: Red Zinfandel only accounts for about 15 percent of overall Zin production. You’re probably already guessing which style accounts for the lion’s share: White Zinfandel.

Now, you can promote both styles of Zinfandel—that’s a decision you have to make. But for this article, I’m talking exclusively about Red Zinfandel.

This is for three reasons. First, White Zinfandel is best as a beginner wine. It’s light, it’s usually low in alcohol, and it’s not very complex.

Second, you can sell Red Zinfandel as a worthwhile alternative to Cabernet Sauvignon, the most popular wine in the world. Third, it’s delicious, full-bodied, and the ABV is often quite high.

A great Red Zin is jammy (like a big Cab), bold (like a big Cab), and velvety (like a big Cab). So, many of the Cab Sauv drinkers among your guests will be willing to try a medium- to full-bodied Red Zin.

This “rustic” wine also pairs well with pizza and barbecue. How can that ever be a bad thing?

Bottles of Note

Orin Swift 8 Years in the Desert (15.8% ABV), $50 SRP

It’s arguable that Red Zinfandel’s rise in popularity is due to it showing up in many red wine blends. Another factor? Winemaker Dave Phinney in particular utilizing this grape in his red blends. 8 Years in the Desert round in the mouth, providing drinkers with a decadent, lush wine drinking experience.

Bedrock Old Vine Zinfandel (14.4% ABV), $22 SRP

The 2019 vintage of Bedrock’s Old Vine Zin receives top marks from experts across the board. When it comes to American Zins, wine aficionados consider this Zin to be the gold standard.

Opolo Mountain Zinfandel (15.7% ABV), $30 SRP

For those guests who want to taste a straight-up, 100-percent Zinfandel. Opolo is one of the finest producers of American Zin. The 2019 vintage is velvety smooth even with it’s big alcohol content and bold, jammy flavors.

The Prisoner Wine Company Saldo (15.5% ABV), $32 SRP

You don’t have to be a wine aficionado to be familiar with The Prisoner Wine Company. In fact, The Prisoner, undoubtedly one of those most famous red wine blends in the world, helped shine a spotlight on Red Zinfandel. Saldo is a three-wine blend of Zinfandel, Petite Sirah, and Syrah.

Seghesio Old Vines Zinfandel (15.6% ABV), $36 SRP

Like Opolo, Seghesio produces big Zins that offer the drinker a balanced experience. Yes, the alcohol content is high but the mouthfeel is smooth and plush while delivering bold flavors. The mouthfeel may be soft but it’s certainly not shy on the palate.

Turley Old Vines Zinfandel (15.5% ABV), $40 SRP

So, there’s a debate over whether “Old Vine” or “Old Vines” has any official definition. In general, a grapevine matures some time between 12 and 25 years old. Some say that “Old Vine” is a designation that means more than 25 years old, at least 40 years old, or at least 50 or 60 years old. Well, it’s fair to say that Turley offers true “Old Vine” Zinfandel given that the producer’s grapevines range in age from 40-plus to nearly 130 years old.

Image: Mae Mu on Unsplash

Array of craft beers arranged on a wooden board for sampling
by David Klemt David Klemt No Comments

Here Comes National American Beer Day!

Raise a Glass to National American Beer Day!

by David Klemt

Array of craft beers arranged on a wooden board for sampling

American beer drinkers, rejoice! National American Beer Day arrives on Thursday, October 27.

Celebrating America beer on this holiday, as you’re likely guessing, is fairly simple.

After all, the most important element of National America Beer Day is enjoying—*gasp!*—American beer. This is the holiday your beer program has been waiting for!

However, that begs an important question: Does America brew its own styles of beer?

German Beer Styles

People tend to most closely associate beer styles with Germany. And why shouldn’t they?

Just look at the beers Germany pioneered or otherwise made famous, not to mention Oktoberfest and German beer purity law:

  • Altbiers
  • Berliner Weisses
  • Bocks
  • Dunkels
  • Dunkelweizens
  • German Pilsners (It’s widely accepted that the Czech Republic invented Pilsner, also known as Bohemian Pilsner. German Pilsner is normally more bitter than Czech/Bohemian Pilsner, and a bit lighter-bodied. Also, remember that all Pilsners are Lagers.)
  • Goses
  • Hefeweizens
  • Kölsches
  • Lager (This is the most popular style of beer in the world. Depending on who you talk to, Britain, Bavaria, Germany or Austria invented the first lager.)
  • Märzens
  • Schwarzbiers
  • Weizenbocks

That’s a whole lotta beer styles, and that’s not even every style of beer credited to Germany. Therefore, it wouldn’t have been right to simply jump into American beer styles.

American Beer Styles

So, did German brewers leave anything for Americans to invent or make their own?

Of course they did! Americans have taken to beer brewing like macaroni takes to cheese (what? just go with it):

  • American Adjunct Lagers
  • American Amber Ales
  • American Blonde Ales, aka Golden Ales
  • American Brown Ales
  • American Hefeweizens, aka American Pale Wheat Ales
  • American Pale Ales, aka APAs
  • American Red Ales
  • American Stout
  • Cream Ales
  • Imperial Pilsners
  • Imperial Porter
  • India Pale Ales (Before you aim your pitchfork at me, I know the first IPAs were brewed in Britain. However, there’s no denying that the American craft beer scene has put their fingerprints all over this style with a vast array of substyles.)
  • Session IPAs
  • Steam Beers, aka California Commons (Of all styles, this is considered a wholly American creation.)

Now, before the beer snobs say that brewers in the US can’t just put “American” in front of an established beer style and claim it as their own, that’s really not what’s happening.

American brewers find inspiration in the “original” beer styles. That’s undeniable. That doesn’t mean they don’t innovate; American brewers have made some styles even more famous.

As stated above, a perfect example is the IPA. American IPA is a distinct style, differentiating itself from the original style. Additionally, it has been joined by Black IPA, Double IPA, White IPA, and other creative variations.

Celebrate National American Beer Day

Unlike debating who first brewed what beers, which countries should get to claim which beer styles, and what constitutes a unique beer style (should triple and quadruple IPAs be seen as actual styles?), celebrating National American Beer Day is simple.

At this restaurant and bar holiday’s core, all you have to do is showcase the American beers you have on offer.

If you want to go deeper, highlight the village, town, city or state each beer calls home.

And if you’d like to really go hard, pair them with uniquely American fare. Truly go HAM by pairing select beers with their hometown delicacies.

Make sure your draft lines and glasses are beer-clean and beer-ready, tap your guest database to send out marketing emails and texts, promote your celebration on social media, and let the beer flow.

Image: Meritt Thomas on Unsplash

Old Fashioned Cocktail on bar
by David Klemt David Klemt No Comments

Get Ready for Old Fashioned Week

Get Ready for Old Fashioned Week

by David Klemt

Old Fashioned Cocktail on bar

Old Fashioned Week is returning for its second year to raise money for the Restaurant Workers’ Community Foundation.

The RWCF is a non-profit restaurant and bar worker advocacy and action organization.

In its inaugural year, Old Fashioned Week set and met a goal of raising $100,000. This year, the goal and mission are the same: Raise $100,000 to help hospitality workers financially.

How to Participate

Lynn House, national spirits specialist and portfolio mixologist for Heaven Hill, shares the details of Old Fashioned Week on episode 52 of the Bar Hacks podcast.

Over the course of nine days, October 15 through 24, Elijah Craig is celebrating the bourbon cocktail they feel best showcases America’s native spirit.

Old Fashioned Week is another win-win-win restaurant and bar promotion. Operators can drive in-person and to-go (where legal) traffic, consumers enjoy an iconic cocktail while supporting the industry, and struggling hospitality workers can receive financial assistance.

Luckily, participating in this philanthropic campaign is simple. First, operators can use their social media channels and guest database to let people know they’re celebrating Old Fashioned Week. Publish posts, send emails, and send out marketing texts.

Second, operators can use the “contact us” form on the Old Fashioned week website. From there, they can ask to have their venue included in the ZIP code search function.

Third, anyone can post pictures of their Old Fashioned to social media. Simply include #OldFashionedWeek and tag Elijah Craig. The brand will donate $5 to the RWCF for every properly hashtagged and tagged photo.

Like I said, it’s simple to participate and raise money for those in need.

Elijah Craig Old Fashioned

Hey, you can make your Old Fashioned however you want. However, if you want to make the signature Elijah Craig Old Fashioned, see below:

Elijah Craig signature Old Fashioned cocktail

Add bitters, simple syrup, Elijah Craig Small Batch, and ice to a mixing glass. Stir—do not shake!—until well chilled. Strain cocktail over a large ice cube in a double old-fashioned glass. Garnish with a swath of orange and a brandied cherry.

If you’d like to make this classic how Lynn House does, add four dashes of bitters instead of three. Two dashes of Angostura bitters, two dashes of Regan’s orange bitters.

Image: Paige Ledford on Unsplash

Blue agave plant, overhead view
by David Klemt David Klemt No Comments

6 Bottles for National Mezcal Day

6 Bottles for National Mezcal Day

by David Klemt

Blue agave plant, overhead view

October 21 is National Mezcal Day, the perfect time to introduce guests to the wide range of agaves producers use to make this rustic spirit.

This bar holiday is also a great time to dispel the myth that all mezcals are simply smoke bombs that overwhelm the palate. Indeed, there are expressions that are incredibly light on smoke and heavy on mineral, vegetal, floral, citrus, and savory notes.

If you’d also like to work tequila into your mezcal celebration, check out recommendations from this year’s National Tequila Day.

Below are six bottles of mezcal to recommend to your guests, representing six types of agave. ¡Salud!

Arroqueño

Also known as Agave Americana, this variety of agave can grow to massive proportions and take anywhere from 20 to 30 years to mature. As such, some producers are implementing sustainability projects to protect Arroqueño.

El Jolgorio Arroqueño

El Jolgorio crafts a wide range of mezcals focusing on the rare, wild and semi-wild, Arroqueño among them. Owing to sustainability efforts, this is a small-batch expression and can be difficult to find. Expect tropical notes balanced by minerality, agave, and grass.

Espadín

This is the most common type of mezcal. In fact, some estimates regarding how much mezcal carries the Espadín designation reach as high as 90 percent.

Mezcal Vago Elote

As the bottle’s name suggests, corn plays a significant role in this mezcal’s production: elote is Spanish for “corn.” Made from Espadín agave, Mezcal Vago Elote undergoes a toasted corn infusion. The result is smoke with toasty notes of corn.

 

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Salmiana

Known as “the green giant,” this wild agave tends to imbue mezcal with less smoky notes. Instead, these mezcals impart vibrant earthy and vegetal notes.

Derrumbes San Luis Potosí

Guests seeking to try something other than the typical Espadín mezcals will appreciate this bottle. First and foremost, this expression of mezcal imparts agave flavor rather than overwhelming them with smoke.

Tepeztate

Another agave that takes a long time to mature—25 years or more—its use in mezcal also has producers concerned about sustainability. Perhaps owing to this agave’s penchant for growing on dangerous cliffsides, the flavors it produces are intense and rich.

Bozal Tepeztate

Similar in their mission to El Jolgorio, Bozal specializes in producing mezcals from a wide variety of agaves. Your guests really can’t go wrong with any Bozal expression, and Tepeztate is no exception. Guests can expect an intriguing mix of floral, citrus, spice and mineral notes, along with smoke.

 

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Tobalá

If your guests are seeking rare and complex mezcal, you want to offer them a Tobalá. This type of mezcal, referred to by some as “the king of mezcal,” is made from an agave that’s hard to find and hard to grow.

Montelobos Tobalá

This is a joven expression, meaning the liquid is either bottled right after distillation or is aged for less than two months. To give guests a general idea of what to expect from Montelobos Tobalá, you or your bartenders can explain that it has characteristics of both Espadín and Salmiana mezcals: there’s smoke but there are also vegetal notes.

Tobaziche

If savory, herbaceous notes appeal to a guest, recommend a quality Tobaziche mezcal.

Del Maguey Tobaziche

The Scotch drinkers among your guests will find that this bottle resonates with them. If they enjoy Ardbeg, Lagavulin and Talisker, they’ll appreciate the peat, smoke and earth from Del Maguey Tobaziche.

Image: Meritt Thomas on Unsplash

Cocktail and smoke on top stack of books
by David Klemt David Klemt No Comments

8 Bourbon Cocktails You Need to Know

8 Bourbon Cocktails You Need to Know

David Klemt

Cocktail and smoke on top stack of books

This is the culmination of all our Bourbon Heritage Month coverage, our final word on the subject: the bourbon cocktails you must know.

Yes, there are those out there who bristle at the thought of enjoying their favorite spirit being adulterated.

Combining bourbon with mixers, modifiers, even ice?! “Blasphemy,” they hiss.

Personally, we believe in enjoying spirits however you want. That’s doubly true for paying guests.

So, this is for those who appreciate their bourbon with ingredients beyond a drop of the world’s most pure water or an impossibly clear ice cube.

Here are the bourbon cocktails you and your bar team need to know.

Old Fashioned

At this point, the Old Fashioned is ubiquitous to the point that it’s doubtful there’s even a neophyte bartender who can’t make at least a mediocre one. However, this drink doesn’t carry its “classic” designation for no reason. In fact, the simpler the drink, the more legendarily classic, the more crucial it is that your bar team can absolutely nail it.

Add a half-teaspoon of sugar, three dashes of Angostura Bitters, and one teaspoon of water to a rocks glass. Stir until the sugar is dissolved. Add a large ice cube or ice sphere, or a fill the glass with big ice cubes, and add two ounces of bourbon. Stir, express an orange peel around the rim of the glass, and drop it into the drink.

Bourbon Smash

Here’s an interesting bit of trivia: All Smash cocktails are Juleps but not all Juleps are Smashes, according to Imbibe Magazine. While difficult to define, Imbibe says crucial characteristics of a Smash are ice, fruit that’s in season, and a spirit base.

Prepare a rocks glass by chilling it with ice. Grab a cocktail shaker and toss in three lemon wedges. Muddle those, then add two ounces of bourbon, three-quarters of an ounce of simple syrup, three or four fresh mint leaves, and ice. Dump the ice from the rocks glass and add a large ice cube or sphere, or big ice cubes. Shake the shaker hard until chilled, double strain into the prepped rocks glass, and garnish with a mint sprig, a popular ingredient and garnish for Smashes.

Hey, speaking of that Mint Julep trivia we mentioned…

Mint Julep

The Mint Julep is the traditional drink of the Kentucky Derby, of course. In fact, it’s said that more than 10,000 bottles of Old Forester Mint Julep are poured during Kentucky Derby weekend. While those ready-to-serve bottles are convenient, we’re going to focus on a traditional cocktail build.

Now, you can build this drink in a rocks glass. But who wants to drink this in anything but a frosty, ice-cold Julep cup? So, you’re going to start by muddling three fresh mint leaves inside the Julep cup. Then, pack the cup with crushed ice. Add two ounces of bourbon, a half-ounce of simple syrup, and stir gently. Add more crushed ice and round it off above the rim. Dust with powdered sugar and garnish with a fresh mint leaf or two.

Kentucky Mule

While we’re building cocktails that call for specialty drinkware… After the Moscow Mule exploded in popularity across North America, variants began popping up all over the place. Agave-focused bars made tequila- and mezcal-based Mules. And, of course, whiskey-centric programs latched onto their own versions of the Mule.

Enter: The Kentucky Mule. The star of this cocktail is, obviously, bourbon. Pour two ounces of bourbon into a Moscow Mule mug or highball glass—honestly, this is a toss-up given the recent surge in popularity of highballs—along with a half-ounce of fresh-squeezed lime juice. Fill the mug or glass with ice, top with ginger beer, and garnish with a mint sprig.

Bourbon Sour

In the interest of transparency, this can also be called the Whiskey Sour. I just want to make it clear that this particular recipe calls for bourbon.

With that out of the way, add two ounces of bourbon, three-quarters of an ounce of fresh-squeezed lemon juice, and a half-ounce of simple syrup to a shaker. If egg white will be used to build your Bourbon Sour, add a half-ounce to the shaker. For the egg-white version, dry shake for 30 seconds, add ice, and shake again until chilled. Skip the dry shake if no egg whites are used—just add ice and shake until well chilled. Strain into a coupe and garnish with three to four drops of Angostura bitters.

Boulevardier

Some people malign the Boulevardier is just a Negroni that swaps out the gin for bourbon (or other types of whiskey). I personally disagree with that derisive assessment as bourbon imparts entirely different characteristics.

Regardless of where you stand, part of the magic of the Negroni is that it calls for equal parts—it’s a 1:1:1 cocktail. So, I encourage you to try making your Boulevardier the same way. (Note: Some people add a quarter-ounce more of bourbon to stand up to the Campari.) Prepare a rocks glass with ice and set aside. To a mixing glass, add ice and equal parts bourbon, Campari, and sweet vermouth. Again, toss the ice inside that’s inside the prepared rocks glass and add fresh ice. Stir the liquid in the mixing glass until well chilled, strain into the prepared rocks glass, and garnish with an orange peel or twist.

Billionaire

If you’ve been to Employees Only, you’ve likely tried the Billionaire or at least know about it. Per Liquor.com, the Billionaire is a “sophisticated” riff on the Millionaire cocktail. The EO variant eschews the Millionaire’s Grand Marnier, absinthe, egg white, and freshly grated nutmeg garnish.

Instead, the Billionaire is a simpler build that calls for a specific bourbon and absinthe bitters. First, prepare a stemmed cocktail glass with ice to chill it (or task bar team members with placing them in in the freezer or refrigerator as part of their duties) and set aside. Add two ounces of Baker’s Single Barrel bourbon (107 proof), an ounce of fresh-squeezed lemon juice, a half-ounce of grenadine, a half-ounce of simple syrup, a quarter-ounce of absinthe bitters, and ice to a cocktail shaker. Shake hard until well chilled and strain into the chilled cocktail glass. Float a lemon on wheel on top to garnish.

(Updated) Amaretto Sour

This recipe is Jeffrey Morgenthaler’s modern take on the classic Amaretto Sour. To make it, you’ll need to have at least one cask-strength bourbon in your inventory. Unlike the other cocktails on this list, bourbon isn’t the star of the show. That honor goes to amaretto liqueur, but the bourbon is one hell of a supporting actor.

Prepare a rocks glass by chilling it with ice. Start by adding one-and-a-half ounces of amaretto, three-quarters of an ounce of cask-strength bourbon (remember, cask strength!), an ounce of fresh-squeezed lemon juice, one teaspoon of rich simple syrup, and a half-ounce of egg white to a shaker. Dry shake for 15 seconds, then add ice to the shaker and shake again. Dump the ice from the prepared rocks glass, add fresh ice (large cube or sphere, big ice cubes, etc.), strain the liquid, and garnish with a lemon twist and two brandied cherries on a skewer.

Image: Bon Vivant on Unsplash

Shots of tequila surrounded by lime wedges and salt
by David Klemt David Klemt No Comments

10 Bottles for National Tequila Day

10 Bottles for National Tequila Day

by David Klemt

Shots of tequila surrounded by lime wedges and salt

This Saturday we celebrate the world’s most famous agave spirit: the one and only tequila.

National Tequila Day takes place this weekend on July 24.

Of course, there are still those out there who view tequila as a low-quality, high-proof spirit that leads to bad decisions.

Luckily, years of education are turning that around. People across the world are now aware of high-quality sipping tequilas.

Those in the know are drinking better, although that doesn’t preclude them from making bad choices afterward. Indeed, we can no longer blame the tequila, only ignorance of higher quality expressions.

Just like we did for bourbon and Lambrusco, we’ve rounded up bottles operators should consider for National Tequila Day and beyond.

Cheers!

Blanco

Arguably the tequila most people associate with cheap shots and cocktails. Distillers don’t age blanco and they bottle the liquid soon after distillation. However, the explosion in the growth of tequila brings with it new brands and higher standards. Many blancos taste excellent and make great cocktails.

Mijenta Blanco

This blanco represents the antithesis of the mainstream stereotype of blanco tequilas. Tequilera Maestro (Tequila Master) Ana Maria Romero approaches the process of making Mijenta Blanco with the same care and attention to detail as she does reposado.

Teremana Blanco

Yes, this is a “celebrity tequila.” Yes, Dwayne “The Rock” Johnson owns Teremana. Being a celebrity spirit doesn’t discredit the quality of this brand. Teremana Blanco is a silver tequila that aims to drink like a luxury expression.

Joven

An interesting and rare (currently) category, joven is unaged tequila blended with one or more aged expressions.

Viva XXXII Joven

Described as a “modern sipping” expression by the distillery, Viva XXXII Joven is made with estate-grown blanco and the brand’s extra añejo. Expect crisp flavors of lemon peel, yerba buena (an aromatic mint), and white pepper.

Casa Dragones Joven

When Casa Dragones first entered the market in 2009, this was their debut expression. Five years later, they released their first blanco. In the case of Casa Dragones Joven, blanco was blended with extra añejo. Not only is it proper to include one of the first joven tequilas on the market on this list, this expression has earned its place.

Reposado

Combine the bold flavors of younger blanco tequila with the smooth, refined characteristics of aged añejo. That will give you an idea of what to expect with a reposado, which is aged between two and twelve months. Equal capable in shots and cocktails or for sitting and sipping.

Volcán De Mi Tierra Reposado

Made from agaves that take well over 3,000 days to ripen, Volcán Reposado captures the terroir of the state of Jalisco. The liquid is aged in American and European oak barrels, which helps to make this a smooth expression.

Clase Azul Reposado

Arguably the most recognized bottle on the back of any bar. Clase Azul Reposado draws the eyes of guests with its unique appearance and keeps them coming back with its unique flavor profile and incredible smoothness.

Añejo

This category must be aged for one to three years in oak. Of course, añejo can be enjoyed as a shot or in a cocktail, just like any spirit can be. However, these tequilas are often best when sipped slowly to appreciate every flavor, aroma, and mouthfeel characteristic.

El Tesoro Añejo

This añejo is aged between two and three years in ex-bourbon barrels. The result is intriguing, to the say the least: Master Distiller Carlos Camarena says El Tesoro Añejo, due to vanilla and maple notes, would pair well with pancakes.

Casa Dragones Barrel Blend

Known as a small-batch producer of luxury blanco and joven tequilas, Casa Dragones is finally producing an añejo. Casa Dragones Barrel Blend is aged in Quercus Sessile French oak and new American oak barrels, both of which undergo custom toasting. The result is a smooth, luxurious sipper with spice, oak, berry, and agave notes.

Extra Añejo

Once a distiller passes the three-year mark aging tequila, they have free reign to experiment. The extra añejo category is where people find truly unique and rare (and expensive, of course) expressions.

Herradura Selección Suprema

It may interest people to know that Herradura gets the credit for creating both the reposado and extra añejo categories. So, it’s only fitting that they be on this list in one of those categories. Herradura Selección Suprema rests for 49 months—four years and one month—in American white oak barrels.

Tears of Llorona No. 3 Extra Añejo

Master Distiller Germán González initially created Tears of Llorona to for his friends and family. However, the five-year-old extra añejo Maestro Gonzalez produces are sometimes made available to the public. The current private stock offering, Tears of Llorona No. 3, is aged in Scotch, brandy, and sherry oak barrels.

Image: Xavier Espinosa from Pixabay

Burger with onion rings and beer
by David Klemt David Klemt No Comments

Father’s Day Food & Beer Pairings

Father’s Day Food & Beer Pairings

by David Klemt

Burger with onion rings and beer

Father’s Day is right around the corner and while it isn’t usually quite as busy as Mother’s Day, this year could be different.

After all, states and provinces are reopening, and the weather is getting warmer. In fact, Governor Andrew Cuomo announced yesterday that restaurants and bars are no longer subject to social distancing restrictions.

And hey, who isn’t looking for an excuse to get out and return to restaurants and bars?

Now, I’m going to assume that most operators who plan to celebrate Father’s Day this weekend have their promotions in place. However, to help give those promos a boost, I want to share beer pairings for classic Father’s Day menu items.

Of course, these pairings work well on any day of the week, and they’re in no way limited to dads. Anyone who enjoys beer will appreciate operators putting an emphasis on food and beer pairings.

Burgers

One of the most popular foods, particularly for those seeking out comfort, burgers and an array of beers go together. For a classic hamburger, suggest an IPA, APA or Lager. Known for your mushroom and Swiss cheese burger? Brown ales, amber ales and porters work well. Pale ales go well with bacon burgers, and wheat ales and Witbier pair with veggie burgers.

Chicken

Fried chicken is certainly right up there with burgers in terms of comfort foods. And it’s certainly great for Father’s Day. Suggest pairing fried chicken with a Kölsch, Märzen, Helles, and Hefeweizen. For barbecue chicken, recommend a light lager, Pilsner, Saison, Hefeweizen and Witbier. Honey glazed chicken (baked or as wings) work very well with a Kölsch.

Pork

If you have ribs on the menu, there are a few ways to go with beer pairings. Porters, stouts and German lagers are medium- to full-bodied and can stand up to bold, rich flavors and compliment smoke. On the other hand, pale ales and IPAs (lighter versions tend to work better) are lighter but can compliment barbecue flavors as well. Porters and American pale ales sip well with pulled pork sandwiches. A Märzen, Hefeweizen or Porter pairs nicely with pork chops.

Steak

Just like there are several cuts of beef for steaks, there are several beer types that pair well with steak. Brown ales, stouts, porters, IPAs, lagers and IPAs work well for different reasons. Cuts that are more flavorful (ribeye, top sirloin, porterhouse, T-bone) pair well with darker beers (generally speaking). But cuts like filet mignon, known to be lighter in flavor, work well with lighter beers (some lagers and IPAs).

Seafood

Much like steak, seafood presents plenty of variety for beer drinkers. You’ll find that Pilsners compliment many different types of seafood. Generally speaking, lobster dishes pair well with a Pilsner or an IPA (that isn’t too assertive). Pilsners work great with an array of fish, so suggest one with your fish and chips or tilapia. When it comes to many crab dishes, lagers and—yep—Pilsners are excellent recommendations. Wheat beers pair well with mussels, and sours and Goses drink well with oysters.

Grilled Vegetables

When it comes to grilled and charred vegetables, dark beers with roast coffee, malty and chocolate flavors pair very well. Imperial stouts can certainly hold their own with grilled, roasted and charred veggies. However, black lagers and porters are lighter than imperial stouts with similar flavor characteristics, meaning they won’t overpower the vegetables.

Of course, the best way to make winning pairing suggestions is to try them yourself. Even better, include kitchen staff, servers and bartenders and get their feedback. There’s no substitute for being able to make pairing recommendations based on personal experience.

Image: Edward Franklin on Unsplash

Lux Row Distillers Blood Oath Pact No. 7 bourbon whiskey
by David Klemt David Klemt No Comments

7 Whiskeys for National Bourbon Day

7 Whiskeys for National Bourbon Day

by David Klemt

Lux Row Distillers Blood Oath Pact No. 7 bourbon whiskey

We celebrate America’s native spirit on June 14, National Bourbon Day.

Certainly, this is a mainstream holiday more than worthy of celebrating. We definitely don’t need an excuse to enjoy a dram and a cocktail, but it’s great to have one at the ready anyway.

Of course, there are far too many labels out there for us to list and honor them all. So, we’ve chosen seven bottlings that span a decent range of prices.

Cheers!

$50 and Under

Evan Williams 1783 Small Batch (Kentucky), $20 SRP

Perhaps owing to their affordable prices, a lot of people tend to sleep on Evan Williams. However, their bottles routinely end up on bartender go-to lists. Their 1783 Small Batch pays homage to the year Williams founded Kentucky’s first distillery,

Wyoming Whiskey National Parks Limited Edition American Whiskey (Wyoming), $50 SRP

Are you and your guests big fans of our beautiful national parks? If so, Wyoming Whiskey National Parks Limited Edition is the perfect whiskey! This straight bourbon, which features Wyoming’s Grand Teton National Park on its label, is a five-year-old, 92-proof homage to our natural resources. For every bottle sold, Wyoming Whiskey is donating $50 to the National Park Foundation.

$51 to $99

Woodford Reserve Double Oaked (Kentucky), $57 SRP

If you and your guests are looking for one of the smoothest expressions of Woodford, Double Oaked is the one. This whiskey starts its life as Distiller’s Select but receives a second barreling in virgin, charred-oak barrels. And Double isn’t smooth enough for you, there’s always Double Double…

Russell’s Reserve 13 Year Bourbon (Kentucky), $69.99 SRP

The Russell’s Reserve label is part of the Wild Turkey portfolio and honors Master Distiller Jimmy Russell’s legacy. Master Distiller Eddie Russell is Jimmy’s son, has been producing whiskey for Wild Turkey for 40 years, and, like his father, is Kentucky Bourbon Hall of Fame inductee. The Russell’s Reserve 13 Year bottling is, of course, 13 years old, and it rings in at 114.8 proof.

Blood Oath Pact No. 7 (Kentucky), $99 SRP

The Blood Oath series is part of the Lux Row Distillers portfolio. Like Orphan Barrel releases, each Blood Oath release, known as a Pact, is highly sought after. In fact, if you don’t get your hands on one right away, the prices can double or more on the secondary market. Blood Oath Pact No. 7 is a blend of three Kentucky bourbons: one 14 year and two eight years.

$100 and Over

Heaven’s Door & Redbreast 10-Year Master Blenders’ Edition (Tennessee), $99.99 SRP

Alright, so this one is only a penny under $100—we’re rounding up for this one. As the name of this straight bourbon suggests, this is a collaboration between Bob Dylan’s Heaven’s Door and Redbreast Irish Whiskey. Master Blender’s Edition features 10-year-old Heaven’s Door bourbon given a 15-month finishing treatment in 12-year-old Redbreast casks.

Copper Tongue Orphan Barrel (Tennessee), $100 SRP

As with Lux Row Distillers releases, Orphan Barrel is highly sought after and highly collectible. Aficionados and fans in the know will go out of their way to score a dram if they can find it. Coppper Tongue will be no different, a 16-year-old, cask-strength straight bourbon weighing in at 89.8 proof. The distillery recommends enjoying it neat or, interestingly, with a slice of pear.

Image: Lux Row Distillers

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