Hospitality industry news

The Pontiac bar in Hong Kong
by David Klemt David Klemt No Comments

Asia’s 50 Best Bars 2023 Revealed: 51-100

Asia’s 50 Best Bars 2023 Revealed: 51 to 100

by David Klemt

The Pontiac bar in Hong Kong

The Pontiac bar in Hong Kong, an inclusive, welcoming venue with an all-woman team.

One week from the ceremony revealing bars one through 50 of Asia’s 50 Best Bars, the World’s 50 Best Bars announces venues 51 to 100.

Sponsored by Perrier, the World’s 50 Best Bars will announce the top 50 bars in Asia on Tuesday, July 18. This year’s ceremony will take place in Hong Kong at 20:25 local time.

However, we now know which bars have earned placement on the back half of this year’s list. As Mark Sansom, director of content for the World’s 50 Best points out on episode 82 of Bar Hacks, an expansion for their lists is necessary. There are simply too many outstanding operators and teams to not honor an additional 50 venues.

To that end, the list below represents the third edition of Asia’s 50 Best Bars, 51 to 100. In my opinion, and I think the World’s 50 Best and bar professionals across the world agree, this list is every bit as prestigious as one through 50. Let’s not downplay the fact that these are 50 of the best bars in all of Asia. It’s no small feat to earn a spot on this list.

If you’re interested in finding more amazing venues throughout Asia (and around the world), click here to learn about the World’s 50 Best Discovery tool.

By the Numbers

As you’ll see below, Singapore dominates this year’s 51 to 100 list with eight bars. I expect Singapore pick up even more spots next week.

Japan boasts seven bars on the list, with Osaka, Okinawa, and Kumamoto making debuts. Hong Kong, Taiwan, and India each have claim five slots. Bangkok and Kuala Lumpur are also well represented with four bars each.

Vietnam and China each have three bars among this year’s 51 to 100. Two bars in Seoul, South Korea, earned placement as well.

However, it’s Kathmandu, Nepal, with two bars that stands out the most to me. Numbers 100 and 70 belong to Kathmandu, and are both new to the list.

To review the list on the World’s 50 Best website, please click here.

Asia’s 50 Best Bars: 100 to 51

  1. Barc (Kathmandu, Nepal)
  2. Loft (Bangkok, Thailand)
  3. Honky Tonks Tavern (Hong Kong)
  4. Tell Camellia (Hong Kong)
  5. Enigma (Ho Chi Minh City, Vietnam)
  6. Origin Grill & Bar (Singapore)
  7. PCO (New Delhi, India)
  8. Bar Mood (Taipei, Taiwan)
  9. Bar Trench (Tokyo, Japan)
  10. Aha Saloon (Taipei, Taiwan)
  11. Union Trading Company (Shanghai, China)
  12. The Wise King (Hong Kong)
  13. The Sailing Bar (Nara, Japan)
  14. The Odd Couple (Shanghai, China)
  15. Mizunara: The Library (Hong Kong)
  16. The Haflington (Hanoi, Vietnam)
  17. Yakoboku (Kumamoto, Japan)
  18. D.Bespoke (Singapore)
  19. Bar Rocking Chair (Kyoto, Japan)
  20. El Lequio (Okinawa, Japan)
  21. Offtrack (Singapore)
  22. #FindTheLockerRoom (Bangkok, Thailand)
  23. Three X Co (Kuala Lumpur, Malaysia)
  24. Wishbone Bar (Semarang, Indonesia)
  25. The Back Room (Manila, Philippines)
  26. No Sleep Club (Singapore)
  27. Nighthawk (Singapore)
  28. Pine & Co (Seoul, South Korea)
  29. Moonrock (Tainan, Taiwan)
  30. Epic (Shanghai, China)
  31. Bitters & Co. (Kathmandu, Nepal)
  32. Asia Today (Bangkok, Thailand)
  33. Coley (Kuala Lumpur, Malaysia)
  34. Hideaway (Goa, India)
  35. Reka (Kuala Lumpur, Malaysia)
  36. The Elephant Room (Singapore)
  37. Tippling Club (Singapore)
  38. Craftroom (Osaka, Japan)
  39. Last Word (Singapore)
  40. Hoots’ (New Delhi, India)
  41. Opium (Bangkok, Thailand)
  42. Home (New Delhi, India)
  43. Americano (Mumbai, India)
  44. Gold Bar (Tokyo, Japan)
  45. Junglebird (Kuala Lumpur, Malaysia)
  46. Room by Le Kief (Taipei, Taiwan)
  47. The Pontiac (Hong Kong)
  48. To Infinity and Beyond (Taipei, Taiwan)
  49. Charles H (Seoul, South Korea)

Be sure to log into the live stream to watch the one through 50 announcement live.

Congratulations to each of the operators and bar teams above! Cheers!

Image courtesy of the World’s 50 Best Bars

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

Red arm of a humanoid robot
by David Klemt David Klemt No Comments

Tech this Out: Rise of the Cobots

Tech this Out: Rise of the Cobots

by David Klemt

Red arm of a humanoid robot

As technological innovations continue to flood the hospitality industry, restaurant and hotel robots appear to be on the rise.

Or, perhaps more accurately, robotics companies appear to be targeting hospitality more.

There were, for example, far more robots on the National Restaurant Association Show floor this year. Beverage-making robots, server bots, room service delivery robots, lobby “host” and information bots, automated robot arms… There were robots in each hall.

Interestingly, however, a different word is beginning to take hold: “cobot.”

While the concept isn’t new—cobots have been working in other industries—the word is likely new to hospitality professionals.

Simply put, “cobot” is a portmanteau of “collaborative robot.” These are, therefore, robots that work alongside and with humans. In other words, the term implies that these robots aren’t here to replace people.

Rather, we’re to believe that cobots are just here to take over hazardous and tedious tasks.

Dropping fries? Let the cobot do it. Flipping patties? Why should a human do that when we have cobots? Food is up? Send out the serverbot. Table needs turning? The cobot can drop the dishes, flatware, and glassware to the dishwasher station.

It’s difficult for me to not be skeptical. “Cobot” may aim to imply collaboration, but how long until most of the back of house is automated? How long until members of the kitchen team go from “freed up” to replaced fully?

On the flip side, however, I do see the appeal. Some tasks are tedious. There are hazardous tasks. Labor costs are too high. It is difficult to find and retain talent.

Cobots and other forms of automation offer viable solutions.

Cobots, Roll Out!

So, are these pie-in-the-sky vanity prototypes getting media attention? Or are there really cobots available?

If you have the money and the inclination, these robots aren’t vaporware. There are robots designed to take on several restaurant and hotel tasks that can work at your venue today.

Of course, you have to keep your back-of-house and front-of-house footprint and layout in mind. Perhaps more importantly, you also need to understand how your guests feel about technology, automation, and robots.

I don’t mean making assumptions, either. No, not every Millennial or member of Gen Z is tech-hungry. In fact, some are tech-averse and don’t want robots making or delivering their food. It’s not, as some would say, a vibe.

This is to say, the decision to bring cobots into your business isn’t just about cost. This robots will affect your bottom line in various ways, affect your team, and affect the guest experience. In turn, that means they affect your brand.

Of course, cobots and automation do work with some concepts and brands. If automation and tech-savviness are part of the brand, cobots should work.

However, it’s wise to proceed cautiously and intentionally.

Guidance, Information and Entertainment

SoftBank Robotics manufactures Pepper, a robot my friends and I have interacted with in Las Vegas.

Formerly the Mandarin Oriental Las Vegas, we’ve played around with Pepper at the Waldorf Astoria over the years. Pepper has offered to help us check in, provide information about the hotel, told us jokes, and played music and danced with us. (It’s possible we’ve danced with Pepper after visiting the hotel’s Moët & Chandon vending machine.)

Another interactive robot is Guiderbot G2, also known as Peanut, by Keenon Robotics. I’ve interacted with Peanut at the 2023 NRA Show in Chicago and this year’s Hospitality Show in Las Vegas. Peanut is, for lack of a better word, cute and people seem to want to engage with it.

As one may guess from the formal name of Guiderbot, Peanut is tasked with a mission similar to Pepper’s.

Delivery and Bussing

I also “met” Keenon’s Butlerbot W3, Peanut’s room service delivering peer. Interestingly, the four doors can be configured to best deliver to a guest or guests.

Then there are the Dinerbots, a series of Keenon robots that can “work” at restaurants and drop orders off at tables.

Spend any amount of time on most hospitality trade show floors and you’ll encounter front-of-house delivery cobots. And, of course, these robots can be used to clear tables and pop by the dishwashing station.

Production

Most operators, when thinking about automation, are likely familiar with Flippy, Flippy 2, and Flippy Lite.

From Miso Robotics, this family of robots features robot arms that tend to fryers. That a Flippy can handle just about any fried food and fit in most kitchens without much modification (if any) makes these cobots attractive.

From what I’m seeing, robotic arms are the cobots du jour. Along with Flippy there are the Intelligent French Fry Robotic Solution from Atosa; FryBot from Lab2Fab; and the Wingman from Nala Robotics. And that’s just a few of the cobot arms out there.

Of similar design are a variety of automated beverage-producing robots. At the moment, these tend to be robotic arms contained within a trailer or kiosk that are capable of quickly serving personalized coffees. One impressive example is Robojo by Zink.

There are also automated make lines, such as the Robochef SmartLine and TechMagic P-Robo.

We don’t know how long it will be until robots are commonplace in restaurants. For now, they seem to be at home mostly in a select few chain restaurants, niche operations in destination markets, and hotels.

However, as we all know, as tech goes from early adoption to ubiquity, cost becomes less of a barrier of entry. My concerns, for now, are the risks to people’s jobs and the impact on the guest experience.

Image: Mathew Schwartz on Unsplash

KRG Hospitality tech stack consulting. Tech. Technology. CRM. POS. Restaurant. Bar. Cafe. Lounge. Hotel. Resort.

3D render of ChatGPT logo
by David Klemt David Klemt No Comments

We Ask ChatGPT to Write Marketing Plans

We Ask ChatGPT to Write Marketing Plans

by David Klemt

3D render of ChatGPT logo

The hype surrounding artificial intelligence and chatbots in general, and ChatGPT in particular, is still going strong and likely won’t slow any time soon.

Of course, the hype focuses on the capabilities of various AI platforms. So far, the promise is that chatbots and other forms of AI will make our lives easier. They’ll perform “mundane” tasks that bog down humans so that we can center our attention on higher-level functions.

Unfortunately, many companies enamored already with the current capabilities aren’t giving all their employees more complex or creative tasks. Instead, they’re automating what they can—putting their faith in nascent technology—and firing humans.

We’ve played around with ChatGPT before. We’ve also spoken with Bing and Bard. And so far the results have always been…less than impressive, shall I say.

What they’ve produced for us as far as food and drink menus is mediocre, at best. Other interactions have resulted in our request being denied.

So, that got me thinking. Maybe these chatbots can’t secure potential guests reservations or waitlist spots (at least not without significant manipulation). And perhaps the menus it writes are far too basic. Are they able to replace the human element and give us not just advice but an entire marketing plan?

Well, you’ll find out below.

Can you create a marketing plan for an upscale restaurant in Toronto, Ontario, Canada?

Marketing Plan for an Upscale Restaurant in Toronto, Ontario, Canada

  1. Define Your Target Market: Identify your target audience for the upscale restaurant. Consider factors such as demographics (age, income level, occupation), psychographics (lifestyle, interests), and dining preferences. For example, your target market could be affluent professionals, food enthusiasts, or tourists seeking a high-end dining experience.
  2. Develop a Unique Selling Proposition (USP): Determine what sets your upscale restaurant apart from the competition. It could be a unique menu concept, exceptional service, a specific cuisine, or a breathtaking ambiance. Your USP should be compelling and communicate the value customers will receive by choosing your restaurant.
  3. Branding and Positioning: Create a strong brand identity that resonates with your target market. Develop a logo, color palette, and visual elements that convey the upscale and sophisticated nature of your restaurant. Craft a positioning statement that highlights your USP and appeals to the desires and aspirations of your target audience.
  4. Online Presence: Build a professional website that showcases your restaurant’s ambiance, menu offerings, and reservation options. Optimize the website for search engines to increase online visibility. Leverage social media platforms such as Instagram and Facebook to share captivating visuals, engage with customers, and promote special offers or events.
  5. Local Search Optimization: Ensure your restaurant appears in local search results by optimizing your Google My Business profile and other online directories. Encourage customers to leave positive reviews to enhance your restaurant’s reputation and credibility.
  6. Content Marketing: Create valuable content related to the restaurant industry, culinary trends, and fine dining experiences. Develop a blog or share articles on your website to establish your restaurant as a thought leader. Utilize email marketing campaigns to stay connected with customers, share updates, and offer exclusive promotions.
  7. Influencer Partnerships: Collaborate with local influencers, food bloggers, and social media personalities who align with your restaurant’s brand. Invite them for exclusive tastings or events to generate buzz and increase exposure. Encourage them to share their experiences and recommendations with their followers.
  8. Strategic Partnerships: Forge partnerships with complementary businesses in the area, such as luxury hotels, theaters, or art galleries. Explore cross-promotion opportunities, joint events, or special packages to attract their clientele and expand your reach.
  9. Event Marketing: Host unique events, such as wine tastings, chef collaborations, or themed evenings, to attract new customers and provide memorable experiences. Promote these events through your website, social media channels, and local event listings to generate excitement and drive reservations.
  10. Customer Loyalty Program: Implement a customer loyalty program to incentivize repeat visits and referrals. Offer exclusive perks, personalized offers, or a points-based system to reward loyal patrons and encourage them to bring friends and family.
  11. Community Involvement: Engage with the local community by participating in charity events, sponsoring local initiatives, or collaborating with neighboring businesses. This involvement fosters goodwill, enhances brand reputation, and builds a loyal customer base.
  12. Monitor and Measure: Continuously monitor the performance of your marketing efforts using key metrics such as website traffic, reservation rates, customer feedback, and social media engagement. Use this data to refine your strategies and optimize your marketing campaigns.

Remember, an effective marketing plan is adaptable and should evolve based on market trends, customer feedback, and business goals. Regularly assess and adjust your strategies to ensure your upscale restaurant maintains a competitive edge and remains top-of-mind among discerning diners in Toronto.

Can you write a social media marketing plan for a neighborhood bar in Vancouver, British Columbia, Canada?

Social Media Marketing Plan for a Neighborhood Bar in Vancouver, British Columbia, Canada

  1. Define Your Social Media Goals: Identify the specific goals you want to achieve through social media, such as increasing brand awareness, driving foot traffic, promoting events or specials, and fostering customer engagement and loyalty.
  2. Identify Target Audience: Determine the demographics and interests of your target audience. For a neighborhood bar, this may include locals, young professionals, college students, and individuals interested in nightlife and community gatherings.
  3. Choose Social Media Platforms: Select social media platforms that align with your target audience and business objectives. Consider platforms like Instagram, Facebook, Twitter, and LinkedIn, based on their popularity and relevance to your target market.
  4. Content Strategy: Develop a content strategy that showcases the unique aspects of your neighborhood bar. Mix promotional content, such as happy hour deals or event announcements, with engaging and shareable content, such as behind-the-scenes glimpses, customer spotlights, or cocktail recipes. Encourage user-generated content by running contests or featuring customer photos and experiences.
  5. Visual Branding: Create a consistent visual identity across your social media profiles. Use high-quality, eye-catching images and videos that reflect the ambiance, drinks, and overall vibe of your bar. Incorporate your logo and brand colors to enhance recognition and reinforce brand identity.
  6. Engage with Followers: Regularly monitor and respond to comments, messages, and reviews on your social media platforms. Engage with followers by asking questions, running polls, and sparking conversations. Show appreciation for positive feedback and address any concerns promptly and professionally.
  7. Local Influencers and Collaborations: Partner with local influencers, bloggers, or popular accounts to promote your bar. Invite them for tastings or to host events at your venue. Their endorsement can help increase visibility, attract new patrons, and create buzz among the local community.
  8. Promote Special Events and Offers: Leverage social media to promote special events, live music performances, themed nights, and limited-time offers. Create event pages, share event details, and encourage followers to RSVP and share with their friends. Consider partnering with local artists, musicians, or charities to enhance community engagement.
  9. User-Generated Content and Reviews: Encourage customers to share their experiences at your bar by creating branded hashtags, running photo contests, or offering incentives for leaving reviews. Repost and share user-generated content to showcase the lively and welcoming atmosphere of your neighborhood bar.
  10. Social Media Advertising: Consider allocating a portion of your marketing budget to targeted social media advertising. Utilize the platforms’ advertising tools to reach a wider audience, promote specific events or offerings, and drive traffic to your bar. Experiment with different ad formats, such as carousel ads or video ads, to maximize engagement.
  11. Social Media Management Tools: Utilize social media management tools, such as Hootsuite or Buffer, to schedule posts, monitor analytics, and streamline your social media efforts. These tools can help you maintain a consistent posting schedule and track the effectiveness of your social media campaigns.
  12. Measure and Adjust: Regularly monitor key performance indicators (KPIs) such as follower growth, engagement rate, reach, and conversions. Analyze the data to assess the effectiveness of your social media efforts and make informed decisions on adjustments to your strategy. Experiment with different content types, posting times, and promotional strategies based on the insights gained.

By implementing this social media marketing plan, you can effectively engage with your local audience, increase brand awareness, and foster a sense of community around your neighborhood bar in Vancouver.

Takeaway

Perhaps programmers and engineers can squeeze more in-depth results out of AI-powered chatbots. That tells me that these platforms aren’t quite ready for the average person.

Speaking plainly, the ChatGPT results above are underwhelming. In part, this is because any operator who attends an industry trade show and sits in on a marketing session will walk away with similar information. More importantly, they’ll take home at least a nugget or two of higher-level advice they can implement immediately.

The same can be said for anyone following a marketing account on Instagram: they’re sharing high-level tips at this point.

When we look at what ChatGPT suggests, it’s surface-level at best. Crucially, it’s too general to really be effective. The what may be there, but not the how to achieve consistent results. Moreover, would you, as a client, want to pay a consulting or marketing agency for an AI-generated marketing plan? Wouldn’t you expect an effective, impactful plan created specifically for your concept?

Artificial intelligence can be impressive. The technology has the capability to wow. But creating at a level equal to or above the human element? It’s just not there, in my opinion.

Automating the scheduling of human-generated social media and email marketing posts? Effective. Asking chatbots to generate those assets? Proceed with caution.

Image: ilgmyzin on Unsplash

KRG Hospitality tech stack consulting. Tech. Technology. CRM. POS. Restaurant. Bar. Cafe. Lounge. Hotel. Resort.

The World's 50 Best Restaurants 2023 Awards group shot
by David Klemt David Klemt No Comments

’23 World’s 50 Best Restaurants: 51 to 100

2023 World’s 50 Best Restaurants: 51 to 100

by David Klemt

The World's 50 Best Restaurants 2023 Awards group shot

Last week we checked out the top 50 restaurants around the world, and today we’re taking a look at those ranked 51 to 100.

Narrowing down the 50 best restaurants in the world is a harrowing task. So it makes sense that the World’s 50 Best Restaurants expanded the list to the best 100. Even that, however, must be daunting.

France performed particularly well on the 100 to 51 list this year, clinching six spots. Four of those, unsurprisingly, are located in Paris.

The US, Bangkok, and Spain each have four restaurants on the list. For the US, two restaurants make the rankings in both California and New York.

Operators in Japan earn three spots, with two restaurants in Tokyo and one in Osaka. London also achieves three places on this list.

A number of countries, regions, and cities have two restaurants on the 2023 100 to 51 list: Cape Town, Denmark, Hong Kong, Istanbul, and Mexico.

Again, like to 50 to 1, Canada and Australia don’t have restaurants ranked anywhere on the 51 through 100 list.

The World’s 50 Best Restaurants 2023: 100 to 51

  1. Maito (Panama City, Panama)
  2. Fu He Hui (Shanghai, China)
  3. Saison (San Francisco, California, United States of America)
  4. Labyrinth (Singapore)
  5. Ricard Camarena Restaurant (Valencia, Spain)
  6. Ceto (Roquebrune-Cap-Martin, France)
  7. La Colombe (Cape Town, South Africa)
  8. Kei (Paris, France)
  9. Neighborhood (Hong Kong)
  10. Kadeau (Copenhagen, Denmark)
  11. Wing (Hong Kong)
  12. Mingles (Seoul, South Korea)
  13. Potong (Bangkok, Thailand)
  14. Ossiano (Dubai, United Arab Emirates)
  15. Lyle’s (London, England, United Kingdom)
  16. Enrico Bartolini (Milan, Italy)
  17. Meta (Singapore)
  18. Sazenka (Tokyo, Japan)
  19. Enigma (Barcelona, Spain)
  20. Azurmendi (Larrabetzu, Bizkaia, Spain)
  21. Flocons de Sel (Megève, France)
  22. Nuema (Quito, Ecuador)
  23. Alléno Paris au Pavillon Ledoyen (Paris, France)
  24. Tantris (Munich, Germany)
  25. Oteque (Rio de Janeiro, Brazil)
  26. Fyn (Cape Town, South Africa)
  27. Nusara (Bangkok, Thailand)
  28. Cosme (New York City, New York, United States of America)
  29. Sühring (Bangkok, Thailand)
  30. Core by Clare Smyth (London, England, United Kingdom)
  31. Sud 777 (Mexico City, Mexico)
  32. Zén (Singapore)
  33. SingleThread (Healdsburg, California, United States of America)
  34. Le Clarence (Paris, France)
  35. Turk Fatih Tutak (Istanbul, Türkiye)
  36. Burnt Ends (Singapore)
  37. Aponiente (El Puerto de Santa María, Cádiz, Spain)
  38. Neolokal (Istanbul, Türkiye)
  39. Arpège (Paris, France)
  40. Chef’s Table at Brooklyn Fare (New York City, New York, United States of America)
  41. La Cime (Osaka, Japan)
  42. Mérito (Lima, Perú)
  43. Lasai (Rio de Janeiro, Brazil)
  44. Jordnær (Copenhagen, Denmark)
  45. Sorn (Bangkok, Thailand)
  46. Ernst (Berlin, Germany)
  47. Alcalde (Guadalajara, Jalisco, Mexico)
  48. Brat (London, England, United Kingdom)
  49. Hof van Cleve (Kruishoutem, Belgium)
  50. Narisawa (Tokyo, Japan)

Last Year’s 100 to 51 List

A number of restaurants from the 2022 World’s Best Restaurants, 100 to 51 are also on this year’s list.

Flocons de Sel, located in Megève, France, likely made the greatest gains. In 2022, the restaurant was ranked number 99. This year, Flocons de Sel earned the number 80 spot.

A few restaurants made humble but notable steps in the right direction. As an example, New York’s Chef’s Table at Brooklyn Fare climbed from 63 to 61. And Ernst, located in Berlin, went from number 62 in 2022 to 55 this year.

Unfortunately, Sud 777 in Mexico City tumbled in 2023. Last year, the venue reached the number 52 spot. This year, however, it’s number 70. That said, it’s the number 70 restaurant in the world. Nothing to be ashamed of, and I won’t be surprised to see the Sud 777 team drive the restaurant back toward the 50s or better in 2024.

To review the 100 to 51 list from 2022, please click here.

Cheers to these 50 top-performing restaurants!

Image: The World’s 50 Best Restaurants

KRG Hospitality. Restaurant Business Plan. Feasibility Study. Concept. Branding. Consultant. Start-Up.

The Matrix-style green, vertical characters on computer screen
by David Klemt David Klemt No Comments

AI Guesses 2023 Spirited Award Winners

AI Guesses 2023 Spirited Award Winners

by David Klemt

The Matrix-style green, vertical characters on computer screen

Ahead of the 17th annual Spirited Awards ceremony I asked a chatbot called Chat AI to guess the winner in each award category.

Before we get into the chatbot’s guesses, this is solely for entertainment. I’m not a programmer or engineer. I don’t pretend to know how to work with and get the most out of artificial intelligence. I thought this would be a bit of good fun.

In fact, I asked a very simple question, followed by the awards and nominees of each main category: “Can you guess the winner of each category below?”

That’s it—very simple. But, hey, if any of the guesses turn out to be accurate, that’s pretty cool. It will mean that Canada, New York, San Francisco, and Singapore are going to do well this year.

Another note: I couldn’t use ChatGPT, Bing AI, or Google Bard for this little project. It took some doing to find a chatbot that would tackle making award predictions.

Ultimately, it was AI Chat from DeepAI that made the guesses. It did so quickly and without hesitation.

Now, I can’t say that I know what criteria DeepAI AI Chat used to make its guesses. I have no idea if it crawled reviews and articles in a split second. Nor can I say that Chat AI did anything but apply random selection generation (that sounded techy, didn’t it?).

Again, this is really just for fun, so I’m not overly bothered by AI Chat’s methodology. The platform is not, to the best of my knowledge, affiliated in any way with Tales of the Cocktail or their judges. In fact, I didn’t even mention Tales of the Cocktail Foundation or the Spirited Awards when “conversing” with Chat AI.

US Categories

US Bartender of the Year presented by Pernod Ricard USA

Masahiro Urushido, Katana Kitten (New York, New York)

Best US Bar Mentor presented BarSmarts

Nectaly Mendoza

Best US Brand Ambassador presented Libbey

Vance Henderson (Hendrick’s Gin)

Best US Bar Team presented by William Grant & Sons

Pacific Cocktail Haven (San Francisco, California)

Best US Cocktail Bar presented by Absolut Vodka

Service Bar (Washington, DC)

Best US Hotel Bar presented by Grey Goose

Dear Irving on Hudson at the Aliz Hotel (New York, New York)

Best US Restaurant Bar presented by Amaro Montenegro and Select Aperitivo

Kumiko (Chicago, IL)

Best New US Cocktail Bar presented by Diageo Bar Academy

Pacific Standard at the KEX Portland (Portland, Oregon)

International Categories

International Bartender of the Year presented by The Busker

Giorgio Bargiani, Connaught Bar (London, England, United Kingdom)

Best International Bar Mentor presented by Tales of the Cocktail Foundation

Agostino Perrone

Best International Brand Ambassador presented by Tales of the Cocktail Foundation

Daniyel Jones (House of Angostura)

Best International Bar Team presented by Angostura Caribbean Rum

Paradiso (Barcelona, Spain)

Best International Cocktail Bar presented by Patr​​ón Tequila

Atwater Cocktail Club (Montréal, Québec, Canada)

Best International Hotel Bar presented by Perrier

Botanist at the Fairmont Pacific Rim Hotel (Vancouver, British Columbia, Canada)

Best International Restaurant Bar presented by Tales of the Cocktail Foundation

Analogue Initiative (Singapore)

Best New International Cocktail Bar presented by Diageo Bar Academy

Night Hawk (Singapore)

Global Categories

Best New Spirit or Cocktail Ingredient presented by Lyre’s Non-Alcoholic

PATRÓN El Alto Tequila

World’s Best Cocktail Menu presented by Diageo Bar Academy

Panda & Sons (Edinburgh, Scotland)

World’s Best Spirits Selection presented by Tales of the Cocktail Foundation

Baba Au Rum (Athens, Greece)

Writing & Media Categories

Best Cocktail & Spirits Publication presented by Tales of the Cocktail Foundation

Difford’s Guide

Best Broadcast, Podcast, or Online Video Series presented by Tales of the Cocktail Foundation

The Speakeasy Podcast

Best Cocktail & Spirits Writing presented by Tales of the Cocktail Foundation

“The Great Mezcal Heist” by Emma Janzen, for Eater

Best New Cocktail or Bartending Book presented by Tales of the Cocktail Foundation

Modern Classic Cocktails by Robert Simonson

Best New Book on Drinks Culture, History, or Spirits presented by Tales of the Cocktail Foundation

A SENSE OF PLACE: A Journey Around Scotland’s Whisky by Dave Broom

Image: Markus Spiske on Unsplash

KRG Hospitality tech stack consulting. Tech. Technology. CRM. POS. Restaurant. Bar. Cafe. Lounge. Hotel. Resort.

Cocktail with orange peel garnish resting on glossy white bar top
by David Klemt David Klemt No Comments

Tales Reveals Top 4 Awards Finalists

Tales Reveals Top 4 2023 Spirited Awards Finalists

by David Klemt

Cocktail with orange peel garnish resting on glossy white bar top

We’re one month away from the 17th annual Spirited Awards ceremony and the top four nominees in each category have been revealed.

Over the course of the past few months, the Tales of the Cocktail Foundation have been hard at work to narrow the field. They first announced this year’s honorees. Not long ago, they announced the top ten nominees.

Now, we know the top four nominees in the running for each of the Spirited Awards. You can check them out below, with each award organized into one of four main categories: US, International, Global, and Writing & Media.

Congrats to the finalists! We’ll know the winners in just a month.

Cheers!

US Categories

US Bartender of the Year presented by Pernod Ricard USA

  • Caer Maiko Ferguson, DrinkWell / Daijoubu (Austin, Texas)
  • Kapri Robinson, Allegory at the Eaton Hotel (Washington, DC)
  • Masahiro Urushido, Katana Kitten (New York, New York)
  • Christine Wiseman, Marygold’s Brasserie / Broken Shaker (Miami, Florida)

Best US Bar Mentor presented BarSmarts

  • Anu Apte
  • Colin Asare-Appiah
  • Nectaly Mendoza
  • Chris Patino

Best US Brand Ambassador presented Libbey

  • Kiowa Bryan (Spiribam)
  • Chris Cabrera (Bacardi USA)
  • Cameron George (Ardbeg Single Malts)
  • Vance Henderson (Hendrick’s Gin)

Best US Bar Team presented by William Grant & Sons

  • Happy Accidents (Albuquerque, New Mexico)
  • Nickel City (Austin, Texas)
  • Pacific Cocktail Haven (San Francisco, California)
  • Yacht Club (Denver, Colorado)

Best US Cocktail Bar presented by Absolut Vodka

  • Century Grand (Phoenix, Arizona)
  • Double Chicken Please (New York, New York)
  • Overstory (New York, New York)
  • Service Bar (Washington, DC)

Best US Hotel Bar presented by Grey Goose

  • Allegory at the Eaton Hotel (Washington, DC)
  • Dear Irving on Hudson at the Aliz Hotel (New York, New York)
  • Hey Love at The Jupiter (Portland, Oregon)
  • Little Rituals at the Residence Inn/Courtyard by Marriott (Phoenix, Arizona)

Best US Restaurant Bar presented by Amaro Montenegro and Select Aperitivo

  • Café La Trova (Miami, Florida)
  • Cleaver Butchered Meats & Seafood (Las Vegas, Nevada)
  • Kumiko (Chicago, Illinois)
  • Palomar (Portland, Oregon)

Best New US Cocktail Bar presented by Diageo Bar Academy

  • Chez Zou (New York, New York)
  • Martiny’s (New York, New York)
  • Milady’s (New York, New York)
  • Pacific Standard at the KEX Portland (Portland, Oregon)

International Categories

International Bartender of the Year presented by The Busker

  • Gina Barbachano, Hanky Panky (Mexico City, Mexico)
  • Giorgio Bargiani, Connaught Bar (London, England, United Kingdom)
  • Daniel Schofield, SCHOFIELD’S BAR (Manchester, England, United Kingdom)
  • Luke Whearty, BYRDI (Melbourne, Victoria, Australia)

Best International Bar Mentor presented by Tales of the Cocktail Foundation

  • Simone Caporale
  • Danil Nevsky
  • Agostino Perrone
  • Christina Veira

Best International Brand Ambassador presented by Tales of the Cocktail Foundation

  • Caitlin Hill (Rémy Cointreau)
  • Daniyel Jones (House of Angostura)
  • Dave Mitton (Lot 40 / J.P. Wiser’s)
  • Nicola Riske (The Macallan)

Best International Bar Team presented by Angostura Caribbean Rum

  • ALQUÍMICO (Cartagena, Colombia)
  • Atwater Cocktail Club (Montréal, Québec, Canada)
  • Jigger & Pony at the Amara Hotel (Singapore)
  • Paradiso (Barcelona, Spain)

Best International Cocktail Bar presented by Patr​​ón Tequila

  • 🔶🟥🔵 (London, UK)
  • ALQUÍMICO (Cartagena, Colombia)
  • Atwater Cocktail Club (Montréal, Québec, Canada)
  • SIPS (Barcelona, Spain)

Best International Hotel Bar presented by Perrier

  • ARGO at the Four Seasons (Hong Kong)
  • BKK Social Club at Four Seasons Bangkok (Bangkok, Thailand)
  • Botanist at the Fairmont Pacific Rim Hotel (Vancouver, British Columbia, Canada)
  • Jigger & Pony at the Amara Hotel (Singapore)

Best International Restaurant Bar presented by Tales of the Cocktail Foundation

  • Analogue Initiative (Singapore)
  • ARCA Restaurant & Bar (Tulum, Quintana Roo, Mexico)
  • Bar Kismet (Halifax, Nova Scotia, Canada)
  • Danico (Paris, France)

Best New International Cocktail Bar presented by Diageo Bar Academy

  • Last Word (Singapore)
  • Line Athens (Athens, Greece)
  • Mahaniyom Cocktail Bar (Bangkok, Thailand)
  • Night Hawk (Singapore)

Global Categories

Best New Spirit or Cocktail Ingredient presented by Lyre’s Non-Alcoholic

  • Martini & Rossi Floreale Non Alcoholic Aperitivo
  • PATRÓN El Alto Tequila
  • Saint Benevolence Aged Rum Clairin
  • The Fords Gin Co. Sloe Gin

World’s Best Cocktail Menu presented by Diageo Bar Academy

  • ALQUÍMICO (Cartagena, Colombia)
  • Double Chicken Please (New York, New York)
  • Handshake Speakeasy (Mexico City, Mexico)
  • Panda & Sons (Edinburgh, Scotland)

World’s Best Spirits Selection presented by Tales of the Cocktail Foundation

  • Baba Au Rum (Athens, Greece)
  • In Situ Mezcalería (Oaxaca, Mexico)
  • Raised by Wolves (San Diego, California)
  • Swift Soho (London, England, United Kingdom)

Writing & Media Categories

Best Cocktail & Spirits Publication presented by Tales of the Cocktail Foundation

  • CLASS Magazine
  • Difford’s Guide
  • Punch
  • The Cocktail Lovers Magazine

Best Broadcast, Podcast, or Online Video Series presented by Tales of the Cocktail Foundation

  • Black and Brown Podcast
  • Radio Imbibe
  • Shōshin Art Club
  • The Speakeasy Podcast

Best Cocktail & Spirits Writing presented by Tales of the Cocktail Foundation

  • “The Drinks Industry Has an Ageism Problem” by Betsy Andrews, for SevenFifty Daily
  • “The Great Mezcal Heist” by Emma Janzen, for Eater
  • “The Secrets to the Best Dry Martini You’ll Ever Have” by David Wondrich, for The Daily Beast
  • “This Is What Decolonizing a Spirit Looks Like” by Adaorah Oduah, for Punch

Best New Cocktail or Bartending Book presented by Tales of the Cocktail Foundation

  • Mindful Mixology: A Comprehensive Guide to No- and Low-Alcohol Cocktails with 60 Recipes by Derek Brown
  • Modern Classic Cocktails by Robert Simonson
  • The Bartender’s Manifesto by Toby Maloney with Emma Janzen
  • The New York Times Essential Book of Cocktails – Elevated and Expanded, edited by Steven Reddicliffe

Best New Book on Drinks Culture, History, or Spirits presented by Tales of the Cocktail Foundation

  • A SENSE OF PLACE: A Journey Around Scotland’s Whisky by Dave Broom
  • Doctors and Distillers: The Remarkable Medicinal History of Beer, Wine, Spirits, and Cocktails by Camper English
  • Modern Caribbean Rum: A Contemporary Reference to the Region’s Essential Spirit by Matt Pietrek and Carrie Smith
  • Unreasonable Hospitality by Will Guidara

Image: cottonbro studio on Pexels

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

Central in Lima, Peru, the winner of the 2023 World's 50 Best Restaurants
by David Klemt David Klemt No Comments

2023 World’s 50 Best Restaurants Revealed

2023 World’s 50 Best Restaurants: 1 to 50

by David Klemt

Central in Lima, Peru, the winner of the 2023 World's 50 Best Restaurants

The team behind Central in Lima, Peru, the number one restaurant in the world.

We finally know which venues from around the globe claim one of the top 50 spots on the 2023 World’s Best Restaurants list.

As you’ll see below, a few countries and cities perform very well on this year’s list.

For example, five of this year’s restaurants are in Italy, one of which is in the top ten. However, restaurants throughout Spain grab six spots on this year’s list. Three of these are among the top ten restaurants.

France claims four spots. Three of those are in Paris, and one is in the top ten.

London takes three spots, as do Mexico City, and Tokyo. One restaurant in the top ten is in Mexico City.

America has just two restaurants on the 2023 World’s 50 Best Restaurants list. Both are in New York City, one is in the top ten. Bangkok, Bogotá, Dubai, and German also each have two restaurants on the list.

Peru, like France, also boasts four spots on the list. Each of these four are located in Lima, and two restaurants are among the top ten. Most importantly, one of those restaurants is the number-one restaurant in the world.

For our Canadian and Australian readers, I’m sorry to report that there are no restaurants on the list below that are in your respective countries.

The World’s 50 Best Restaurants 2023: 50 to 1

  1. The Chairman (Hong Kong)
  2. Rosetta (Mexico City, Mexico)
  3. La Grenouillère (La Madelaine-sous-Montreuil, France)
  4. Mayta (Lima, Perú)
  5. Orfali Bros Bistro (Dubai, United Arab Emirates)
  6. Nobelhart & Schmutzig (Berlin, Germany)
  7. Le Bernardin (New York City, New York, United States of America)
  8. Leo (Bogotá, Colombia)
  9. Piazza Duomo (Alba, Italy)
  10. Le Calandre (Rubano, Italy)
  11. Restaurant Tim Raue (Berlin, Germany)
  12. The Jane (Antwerp, Belgium)
  13. The Clove Club (London, England, United Kingdom)
  14. Sezánne (Tokyo, Japan)
  15. Plénitude (Paris, France)
  16. Ikoyi (London, England, United Kingdom)
  17. Uliassi (Senigallia, Ancona, Italy)
  18. El Chato (Bogotá, Colombia)
  19. Hiša Franko (Kobarid, Slovenia)
  20. Mugaritz (San Sebastian, Guipúzcoa, Spain)
  21. Frantzén(Stockholm, Sweden)
  22. Boragó (Santiago, Chile)
  23. Kjolle (Lima, Perú)
  24. Florilège (Tokyo, Japan)
  25. Schloss Schauenstein (Fürstenau, Switzerland)
  26. Belcanto (Lisbon, Portugal)
  27. Septime (Paris, France)
  28. Kol (London, England, United Kingdom)
  29. Elkano (Getaria, Gipuzkoa, Spain)
  30. Den (Tokyo, Japan)
  31. Quique Dacosta (Dénia, Alicante, Spain)
  32. Don Julio (Buenos Aires, Argentina)
  33. Steirereck (Vienna, Austria)
  34. Gaggan Anand (Bangkok, Thailand)
  35. Reale (Castel di Sangro, L’Aquila, Italy)
  36. Le Du (Bangkok, Thailand)
  37. Odette (Singapore)
  38. Pujol (Mexico City, Mexico)
  39. A Casa do Porco (São Paulo, Brazil)
  40. Trèsind Studio (Dubai, United Arab Emirates)
  41. Table by Bruno Verjus (Paris, France)
  42. Quintonil (Mexico City, Mexico)
  43. Atomix (New York City, New York, United States of America)
  44. Lido 84 (Gardone Riviera, Brescia, Italy)
  45. Maido (Lima, Perú)
  46. Alchemist (Copenhagen, Denmark)
  47. Asador Etxebarri (Axtondo, Bizkaia, Spain)
  48. Diverxo (Madrid, Spain)
  49. Disfrutar (Barcelona, Spain)
  50. Central (Lima, Perú)

Last Year’s List

Some of the restaurants above also earned spots on the 2022 World’s 50 Best Restaurants list.

For example, Ikoyi in London, England, was number 49 last year. The restaurant climbs to number 35 this year.

Bogotá’s Leo was number 48 in 2022 but rises to 43 in 2023.

Central fought to climb one place. Last year, Central was number two. Now, they’re the best restaurant in the world.

For the full list of the top 50 restaurants last year, please click here.

Cheers to this year’s top 50!

Image: The World’s 50 Best Restaurants

KRG Hospitality. Restaurant Business Plan. Feasibility Study. Concept. Branding. Consultant. Start-Up.

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

Hand holding several credit cards
by David Klemt David Klemt No Comments

Credit Card Competition Act, Take Three

Credit Card Competition Act, Take Three

by David Klemt

Hand holding several credit cards

Here we go again: Bipartisan lawmakers in the House and Senate are taking another shot at the Credit Card Competition Act.

After the incredibly underwhelming progress of the Credit Card Competition Act of 2022, lawmakers are making another move. Now, a bipartisan effort is coalescing around the Credit Card Competition Act of…2023.

The “new” bill was introduced on June 7. On the Senate side, Senators Dick Durbin (D-IL) and Roger Marshall (R-KS) are trying to push the bill forward. In the House, Representatives Lance Gooden (R-TX) and Zoe Lofgren (D-CA) are driving the effort.

Roughly eight months ago it was revealed that 1,802 merchants drafted, signed, and sent a letter to the House and Senate. To summarize quickly, the merchants were pushing for the bill to become law. Another supporter of the CCCA? The National Restaurant Association, claiming that the bill could save merchants $11 billion a year in fees.

Of course, a lot is going on since the introduction of the CCCA of 2022. For one, it’s being widely reported that House Republicans are “revolting,” blocking bills and effectively paralyzing the chamber. There’s also the matter of the second indictment of a former president.

However, reporters who know far more than I about the inner workings of Congress seem optimistic. While there’s drama in the lower chamber, there are articles circulating that seem to think the CCCA of 2023 has enough bipartisan support to pass.

What’s the CCCA Again?

The Credit Card Competition Act of 2023 addresses what the bipartisan lawmakers pushing the bill forward refer to as “the Visa-Mastercard duopoly.”

As I and other journalists have reported previously, Visa and MasterCard in the crosshairs of this bill because of their control over credit card markets. The Merchants Payments Coalition (MPC) said last year that Visa and MasterCard control about 576 million credit cards. That equates to nearly 90 percent of credit and debit cards.

Looking at just the US a couple of years back, people lit up their credit and debit cards for $3.49 trillion in transactions in 2021. In the US, in 2021, the $3.49 trillion in transactions meant Visa and MasterCard collected $77.48 billion in swipe fees.

To combat what some lawmakers are calling a duopoly, the CCCA of 2023:

  • requires credit cards issued by banks with more than $100 billion in assets to be routed through at least two unaffiliated networks;
  • requires that the above banks create competition and allow smaller companies to compete in credit-card processing by offering a non-dominant network choice, also known as “dual routing”;
  • and block networks that are “owned, operated, or sponsored by a foreign state entity” to strengthen national security.

A press release with a link to a one-pager can be found on Rep. Lofgren’s website here.

If you support the CCCA, you can let your lawmakers know by clicking this link.

Image: Avery Evans on Unsplash

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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

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