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An AI-generated image of an anthropomorphic bee wearing a suit, drinking a cocktail at a cocktail bar

August 23, 2024by David Klemt David Klemt No Comments

Drink Donnybrook: Bee’s Knees

Drink Donnybrook: Bee’s Knees

by David Klemt

That is one dapper bee, my friends.

The subject of our latest Drink Donnybrook deep dive is the Bee’s Knees, a classic that has very likely already enjoyed its centennial birthday.

If that sounds a bit uncertain, welcome to your first Drink Donnybrook article. I tend to cover cocktails with origins that are, shall we say, less than definitive.

In the case of the Bee’s Knees, we simply don’t know without a doubt the drink’s creator. Nor do we know exactly which year the cocktail came into being.

One compelling piece of evidence that ties the Bee’s Knees to the 1920s is the name itself. The term “the bee’s knees” became part of the American lexicon in that decade. To this day, if someone calls something or someone “the bee’s knees,” they’re saying it’s excellent

Another piece of evidence is Prohibition in America. So-called (let’s face it, largely aptly named) “bathtub gin” became ubiquitous during this time. As the story goes, honey was an ingredient that could cover up the smell of cheap (and likely dangerous) alcohol, like bathtub gin.

Well, the Bee’s Knees is a gin cocktail with honey and lemon juice among the ingredients. Honey and lemon juice can certainly make a poor-quality potable more palatable.

Alright, so those are two solid clues that support the belief that the cocktail is from the 1920s. The drink could be a bit over 100 years old, turning 100 this year, or a few years away from reaching the hundred-year milestone.

Accepting the time period, who do we give credit for creating the Bee’s Knees?

A French Connection

There are two strong candidates for the title of “Creator of the Bee’s Knees.”

One is Frank Meier, who became the head bartender at the Ritz Hotel in Paris in 1921. Click here for a bit of information tying Meier to the Mimosa.

Meier was, undoubtedly, a prolific cocktail craftsman. One need simply sift through his 1936 recipe book, The Artistry of Mixing Drinks, to see the breadth of his work with spirits.

There’s an important detail on the pages of that book that lend support to the theory that Meier created the Bee’s Knees. If you clicked the link a few sentences above, you’ll know what I’m talking about.

There’s a symbol—a diamond with “FM” inside of it—next to certain drinks. As page 20 of the book explains, a drink that has this symbol beside it was created by Meier. The Bee’s Knees is marked with that symbol, while the Mimosa is not.

However, there’s another French connection that may have created this gin-based classic.

If you’re familiar with your Titanic history, the name “the unsinkable Molly Brown” may ring a bell. In 1912, Margaret Tobin Brown was one of the 712 people who survived the sinking of the Titanic.

It’s said that Brown, a wealthy widow and socialite, spent time traveling. Often times, these journeys and adventures found in her Paris. An article published in The Standard Union in 1929 addressed the topic of “women-only bars.” That same article claimed that Brown invented the Bee’s Knees while visiting these drinking establishments.

Personally, I find the story that Meier created the Bee’s Knees to be the most probably. But I’d love to learn that a Titanic survivor gifted us with a classic that has stood the test of the time.

Cheers!

Bee’s Knees

2 oz. London Dry gin
0.75 oz. Fresh-squeezed lemon juice
0.5 oz. Honey syrup
Lemon twist to garnish

This is an easy one, once you have your honey syrup sorted. On that topic, different honeys will imbue this cocktail with vastly different flavor profiles. So, you’ll want to experiment with honeys to come up with your signature. I recommend starting with something local. Of course, the same can be said for gin, so this one needs plenty of testing.

In a shaker, add the first three ingredients and ice. Shake well, strain into a chilled cocktail glass, and garnish.

There are variants, which will likely come as no surprise. There’s a version from 1948 that calls for a splash of orange juice. Swap out the London Dry gin for light rum to make a Honeysuckle. Substitute Jamaican rum and you’ve got a Honey Bee. And if the drink is made with Old Tom gin rather than London Dry, it’s a Cat’s Whiskers.

Image: Microsoft Designer

Elote en vaso, or vaso de elote, also known as street corn in a cup, on a bar

August 22, 2024by David Klemt David Klemt No Comments

Soup Season: Transforming Comfort Classics

Soup Season: Transforming Comfort Classics

by David Klemt

Elote en vaso or vaso de elote, also known as “street corn in a cup.”

The latest and greatest from Campbell’s Foodservice is all about operators making the most of cooler weather by maximizing soup season.

If you read KRG Hospitality articles regularly, you’re likely aware that we like the helpful information Campbell’s makes available. For example, I’ve written articles that share their tips for leveraging nostalgia, crushing it with LTOs, and 2024 culinary trends.

Their newest tips aim to help operators succeed with soup. Further, much of Campbell’s Foodservice’s tips are in direct response to Datassential and Technomic data. In fact, Campbell’s references Technomic’s Soup & Salad Consumer Trend Report directly.

To be sure, the first bit of advice that Campbell’s shares is the most obvious: Leverage seasonal flavors. In this case, we’re talking fall and winter flavors.

You may already see stores where you live and operate unleashing Halloween decorations. I know I have; it may be 105 degrees in Las Vegas as I write this, but people are getting into an autumnal mood.

Of course, when you take advantage of seasonality for LTOs or menu updates, it’s important to let your guests know.

“Calling out seasonal items on your menu demonstrates the operator is being relevant and using ingredients that are in season,” says Campbell’s Foodservice Executive Chef Gerald Drummond. “From a consumer standpoint, that’s something that they really look towards.”

We agree wholeheartedly. Going deeper, we recommend working with local suppliers to procure seasonal ingredients, and calling that out as well.

Another tip comes from Datassential and Technomic insights. Three in ten younger consumers would like to see soups that feature plant-based proteins. And around half want at least one vegetarian-friendly soup on a menu.

The Standout Tip

When you’re through reading this article, I encourage you to scroll back to the top, click the “soup season” link, and read this Campbell’s Foodservice report for yourself.

That way, you’ll see all of their latest tips for getting the most out of seasonal soups.

However, I’m going to share the tip that stood out the most to me: transforming comfort food dishes into soups. Hence, the image at the top of this article: vaso de elote, or elote en vaso. That dish translates to “street corn in a cup” from Spanish.

Now, elote or street corn is undeniably a comforting street food. If I see it on a menu, I’m going to order it. Were I to see street corn in a cup, particularly if it came with the presentation at the top of this article, I’m going to order it.

So, if a culinary team were to transform street corn in a cup into street corn in a cup of soup, I’m all in.

Think about your concept, the approach to cuisine, and the community you serve. Then, think about the comfort dishes that work well with your concept and resonate with your guests.

In their report, Campbell’s Foodservice recommends beer cheese soup, of which I’m a fan. They also suggest lasagna soup (I’d try it), and chicken pot pie soup (again, I’m down).

Real-Word, Professional Advice

I asked our chef consultant Nathen Dubé for a couple of quick tips for transforming a comforting food dish into a soup. (By the way, you can book a call with him to discuss your menu or kitchen here.)

“I would look at the overall profile of the dish, and then decide if you’re going to combine everything into a puree or a broth,” says Nathen.

Then, the kitchen team needs to decide “which ingredients would be incorporated, and which could be left whole afterwards for texture, and stronger stand-out flavours.” As he explained to me, some ingredients definitely translate better to slow cooking versus finishing towards the end of the process.

With that advice given, take a look at your menu. Do you have some comfort foods that would be intriguing to guests in soup form? What about some of your signature dishes?

Once you’ve determined which dishes to transform into seasonal, LTO soups, engage your kitchen team. They’ll likely be excited to do something new, and show off their culinary talent.

Some people may harbor the misconception that soup isn’t exciting. I think creative operators and culinary teams can disabuse skeptical guests of this notion. Cheers!

Image: Jarritos Mexican Soda on Unsplash

Experimental gastronomy method of food spherification.

August 21, 2024by David Klemt David Klemt No Comments

The Rise of Experimental Gastronomy

The Rise of Experimental Gastronomy

by Nathen Dubé

Yes, that’s food. This is an example of spherification, a discipline within the experimental gastronomy movement.

The culinary world has always been a playground for creativity and innovation, but a new wave of chefs has pushed the boundaries even further in recent years.

This movement, known as experimental gastronomy, is revolutionizing the way we think about food.

From molecular gastronomy to avant-garde cooking techniques, experimental gastronomy blends science and artistry to create unforgettable dining experiences.

The Essence of Experimental Gastronomy

At its core, experimental gastronomy is about challenging traditional culinary norms, and exploring new possibilities. Chefs in this field use cutting-edge techniques and unconventional ingredients to create dishes that surprise and delight the senses.

Employing unique techniques allows chefs and their teams to create experiences that go beyond taste alone. These include using liquid nitrogen to freeze herbs instantly, or employing spherification to turn liquids into spheres that burst in your mouth.

Innovative Techniques and Ingredients

One of the hallmarks of experimental gastronomy is the use of innovative techniques that transform familiar ingredients into something entirely new.

For instance, sous-vide cooking allows chefs to cook food at precise temperatures, resulting in perfect textures and flavors.

Another technique, fermentation, is used to develop complex flavors in unexpected ways. Ingredients like edible flowers, seaweed, and insects are also being explored for their unique flavors and nutritional benefits.

Sous-vide cooking: This method involves cooking food sealed in airtight bags in a water bath at controlled temperatures. It ensures even cooking, and enhances the food’s natural flavors and textures.
Fermentation: Used to develop complex flavors, this technique leverages the transformative power of microbes. Foods like kimchi, kombucha, and miso are products of fermentation.
Spherification: This technique, popularized by molecular gastronomy, turns liquids into small, caviar-like spheres, providing a burst of flavor.

The Role of Creativity and Science

Creativity and science are the driving forces behind experimental gastronomy. Chefs often collaborate with scientists and food technologists to develop new methods and ingredients.

This fusion of disciplines has led to groundbreaking discoveries, such as the creation of edible foams and gels. It also encourages chefs to think outside the box, combining flavors and textures in ways that defy convention.

Driving Factors Behind Experimental Gastronomy

Several factors are driving the rise of experimental gastronomy.

Unique dining experiences: In a competitive culinary landscape, restaurants strive to offer unique and memorable experiences that go beyond traditional dining.
Advancements in food technology: Modern tools and techniques enable chefs to experiment with new cooking methods and ingredients.
Sustainability and ethical dining: There is a growing interest in sustainable practices and ethical dining, prompting chefs to explore alternative ingredients and methods that minimize waste and environmental impact.

Food as Art

In the realm of experimental gastronomy, food is not merely sustenance but a form of art. Chefs act as artists, using their creativity to craft dishes that are visually stunning and emotionally evocative.

The presentation of food becomes a crucial element, with each plate designed meticulously to tell a story or evoke a specific emotion. This artistic approach transforms dining into a multi-sensory experience, engaging not just the taste buds but all the senses.

Case Studies of Innovative Dishes

Experimental gastronomy has produced some truly memorable dishes that challenge our perceptions of food.

Below, a handful examples of innovative dishes.

Forest Floor: This dish uses dehydrated mushrooms, edible soil, and moss to evoke the experience of walking through a forest.
Fermented Seaweed Salad: This dish showcases the complex umami flavors developed through fermentation, highlighting the potential of seaweed as a sustainable ingredient.
Edible Balloons: Made from flavored gelatin, these balloons are filled with helium, and can be eaten after inhalation, adding a playful element to the dining experience.

Insights into the Future of Culinary Experimentation

As experimental gastronomy continues to evolve, the future looks promising. With advancements in food technology and a growing interest in sustainable and ethical dining, chefs are exploring new ways to innovate.

The possibilities include:

Lab-grown meats: These are developed from animal cells in a lab, offering a sustainable alternative to traditional meat production.
Plant-based substitutes: Ingredients derived from plants that mimic the texture and flavor of meat, appealing to both vegetarians and meat-eaters.
Pop-up restaurants: Temporary dining establishments that offer unique and immersive culinary experiences, allowing chefs to experiment with new concepts without long-term commitments.

Moreover, the rise of immersive dining experiences, where the environment and presentation are as important as the food itself, suggests that the demand for experimental cuisine is only growing. Restaurants are increasingly using technology such as virtual reality and interactive elements to enhance the dining experience.

Experimental gastronomy represents the cutting edge of culinary innovation, pushing the boundaries of what is possible in the kitchen. Combining creativity, science, and a willingness to take risks helps chefs in this field redefine the dining experience.

As we look to the future, it’s clear that experimental gastronomy will continue to inspire and challenge us, offering new and exciting ways to experience food.

Image: Chef Rudakova on Unsplash

An AI-generated image of a green grasshopper and dark scorpion facing off over a bottle of creme de menthe

August 16, 2024by David Klemt David Klemt No Comments

Drink Donnybrook: Grasshopper & Stinger

Drink Donnybrook: Grasshopper & Stinger

by David Klemt

You won’t believe this…but this isn’t a photo, it’s an AI image *gasp*

The Grasshopper and Stinger are two classic cocktails that seem worlds apart from one another, but they share a common ingredient.

That ingredient is crème de menthe. Like many of the cocktails I break down in Drink Donnybrook features, this legendary liqueur’s origins are up for debate.

So, this Donnybrook goes beyond the well-known twofer; it’s a threefer. Crème de menthe and it’s two best-known cocktail appearances—the Grasshopper and Stinger—each have nebulous geneses.

Really, though, this Donnybrook is about crème de menthe. And why am I focusing on this liqueur? To give operators and their bar teams time to prepare LTO menus for Sunday, September 15, which is National Crème de Menthe Day.

Cheers!

Mint Cream

Despite the crème in its name, this liqueur doesn’t contain any dairy. In fact, “mint cream” is said to be vegan by some sources: it contains no animal products unless otherwise specified.

The term “crème” on French labels indicates that there’s a lot of sugar in a product.

All you need to make crème de menthe is grain alcohol, mint or peppermint, and sugar. One simply steeps the mint in the alcohol for several days, adds sugar, and can opt to age the liquid (usually about a month).

This sweet, minty liqueur tends to weigh in at 15- to 20-percent ABV. However, there are 30-percent ABV versions on the market. So, this seemingly harmless drink can pack quite a wallop.

Producing crème de menthe may be simple, but nailing down its origin story? Not quite as easy.

It’s possible that one of this liqueur’s ancestors dates as far back as the early 1500s. A book from 1512 about distillation, written by a German botanist and surgeon, touches on a water infused with “red mint.” If one could time travel to Boston in 1712, they’d be able to visit a tavern that sold a drink made of rum and water infused with mint.

That time traveler could then jump ahead 63 years, heading to France in 1775. It’s at this time that a pharmacist created what could possibly be the first known recipe for crème de menthe. However, another recipe, one that we could consider a “commercial” version, became available in France in 1796.

Nearly a century later, Emile Giffard would bring his crème de menthe to market. If that name sounds familiar, there’s good reason: he’s the namesake of La Maison Giffard. The brand has been making liqueurs and syrups for generations.

The Stinger

Alright, now that we’ve basically settled nothing regarding the origins of crème de menthe (other than Emile Giffard getting most of the credit for its creation as we know it today), let’s dive into cocktails.

Two classics are perhaps best-known for the inclusion of crème de menthe in their recipes. One of these is the Stinger.

I’m starting with the Stinger because it predates the other famous crème de menthe cocktail by five years. Or maybe 16 years. Or maybe even longer. We think.

We can choose to believe Stinger was first crafted in 1914. That would require us to accept as evidence that the recipe was first published that year in the book Drinks. Possible, but the recipe could’ve been floating around before that book came out.

Another option is to give Reginald Vanderbilt—father of Gloria Vanderbilt, and grandfather to Anderson Cooper—credit as the creator. David Wondrich, cocktail historian extraordinaire, has mentioned that Reginald helped make the Stinger famous. It’s said that he would serve what was apparently his favorite tipple to guests.

Going further, an Ohio newspaper supposedly named Reginald as the drink’s inventor in the 1920s.

What I can say is this: the Stinger may date back to the 1890s, and nobody can tell us definitively who deserves the credit for creating the recipe.

The Grasshopper

It’s possible that the Grasshopper was invented in New Orleans in 1918.

Tujague’s Restaurant, located in the French Quarter, first opened its doors in 1856. Around 1914, the restaurant was sold to Philip Guichet, Sr. To this day, Tujague’s gives credit to Guichet for inventing the Grasshopper.

Anyone who has read previous Drink Donnybrooks probably isn’t surprised to learn that we aren’t sure who actually invented the Grasshopper. By the way, Tujague’s also appears to take credit for creating the Whiskey Punch.

What drink historians do appear to agree on is that it took around four decades for the Grasshopper to become popular. And when it did, the American South appeared to lead the charge.

The original recipe—possibly from Philip Guichet, Sr.—calls for three ingredients in equal parts: green crème de menthe, white crème de cacao, and heavy cream. (Oh, did I mention that crème de menthe comes in either colorless or green versions? Well, now I have done.)

However, bartenders have been playing around with Grasshopper build specs for many years.

One simple variant comes from Dale DeGroff. Shake one part green crème de menthe, one part white crème de cacao, and two parts heavy cream with ice. Strain into a chilled glass, then dust with grated nutmeg.

Original (maybe?) Stinger

3 parts Brandy
1 part White/Colorless crème de menthe

Add ingredients and ice to a mixing glass, and stir. Strain into a rocks glass, as the original was served neat before Prohibition. After Prohibition, serving Stingers over cracked ice became common practice. Further, modern bartenders tend to use Fine Cognac, premium crème de menthe (like Giffard’s), and serve Stingers over large ice cubes.

Original (could be?) Grasshopper

Add equal parts of green crème de menthe, crème de cacao, and heavy cream to a shaker with ice. Shake well, then strain into a glass.

Image: Microsoft Designer

A black-and-white image of a vintage Farmall tractor in a field on a farm

August 15, 2024by David Klemt David Klemt No Comments

Cultivating Your Food Program

Cultivating Your Food Program: From Farm to Table

by Nathen Dubé

When I think of farms, I think of vintage tractors.

The farm-to-table concept has become a cornerstone of modern cuisine, emphasizing the importance of sustainability, local sourcing, and community support.

Developing a sustainable food program that embodies these principles not only enhances the quality of your offerings but also fosters a deeper connection with your community and the environment.

Come along with me as I explore the steps to create a successful farm-to-table food program, the benefits it brings, and how to overcome common challenges along the way.

Understanding the Farm-to-Table Concept

The farm-to-table movement is rooted in the idea of sourcing food directly from local farms and producers, minimizing the distance food travels from harvest to plate. This approach prioritizes freshness, sustainability, and supporting local economies.

Historically, farm-to-table practices were the norm before the rise of industrial agriculture. The resurgence of this movement reflects a growing awareness of the environmental and health benefits of local sourcing.

My journey into the farm-to-table approach began with a profound appreciation for the origins of food.

Growing up in northern Canada, where hunting, fishing, and visiting family farms were common, I developed an early respect for the land and the bounty it provides. This background fueled my passion for integrating farm-to-table principles into my culinary practices.

Steps to Develop a Farm-to-Table Food Program

Research and Planning

The first step in developing a farm-to-table program is thorough research and planning.

Identifying local farms and suppliers who align with your values is crucial. Building relationships with these producers ensures a reliable and sustainable supply chain.

When I start any farm-to-table program, I spend considerable time visiting local farms, understanding their practices, and establishing partnerships.

Developing a personal connection with producers not only ensures the quality of ingredients but also builds a network of trust and collaboration.

Menu Design and Ingredient Sourcing

Creating a seasonal menu that focuses on available produce is central to the farm-to-table philosophy. This approach celebrates the natural cycles of the land, and offers diners the freshest ingredients.

Incorporating local ingredients into your dishes requires creativity and flexibility. Designing a menu around what is seasonally available can lead to innovative dishes that highlight the best of what each season has to offer.

For instance, one summer, I crafted a menu featuring heirloom tomatoes, fresh herbs, and locally caught fish, creating dishes that were vibrant and full of flavor.

Logistics and Supply Chain Management

Setting up an efficient supply chain for fresh produce involves addressing logistical challenges such as delivery schedules and storage. Maintaining the integrity of fresh ingredients requires careful planning and coordination with your suppliers.

One logistical challenge I’ve faced is the coordination of delivery schedules with multiple local farms. One viable solution has been to establish a central drop-off point, working closely with suppliers to streamline the process. This has helped ensure that kitchens receive fresh produce without compromising quality.

Staff Training and Involvement

Educating your team about the farm-to-table philosophy is essential for the success of the program. Training staff on how to handle and prepare local ingredients enhances their skills and instills a sense of pride and ownership in the program.

During a training session focused on the farm-to-table approach, we invited local farmers to speak about their produce and farming practices. This firsthand interaction helped our team understand the importance of sustainability, and the effort behind each ingredient, fostering a deeper connection to our mission.

Benefits of a Farm-to-Table Program

Quality and Freshness

The most immediate benefit of a farm-to-table program is the enhanced flavor and nutritional value of fresh, local produce. Ingredients that are harvested at peak ripeness and delivered quickly retain their natural flavors and nutrients, elevating the quality of your dishes.

Feedback from guests often highlights the noticeable difference in taste and freshness.

I recall one diner remarking that a summer salad—made with just-picked greens, fresh herbs, and vine-ripened tomatoes—was the best they had ever tasted, attributing the quality to the farm-to-table approach.

Community and Economic Impact

Supporting local farmers and the local economy is another significant benefit of the farm-to-table movement. By sourcing locally, you contribute to the sustainability of small farms, and foster a sense of community.

One program we developed impacted local producers positively by providing them with a stable and reliable market for their products. One farmer shared that our partnership allowed them to expand their operations and invest in sustainable farming practices, demonstrating the broader economic benefits of local sourcing.

Environmental Sustainability

The reduction of a carbon footprint through local sourcing, along with the promotion of sustainable farming practices, are crucial aspects of the farm-to-table movement.

Shortening the supply chain reduces transportation emissions, and supporting farms that use sustainable practices helps protect the environment.

Our commitment to sustainability has not only reduced our environmental impact but also resonates with guests. Many of our patrons appreciate knowing that their dining choices support eco-friendly practices, adding another layer of value to their experience.

Case Studies and Success Stories

Successful Farm-to-Table Programs

Several well-known restaurants excel in farm-to-table practices, setting a benchmark for others to follow.

For example, Chez Panisse in Berkeley, California, is renowned for its dedication to local sourcing and seasonal menus, serving as an inspiration for many chefs. Another example is Blue Hill at Stone Barns in New York, where the farm and restaurant work in tandem to create a closed-loop system that exemplifies sustainability.

These establishments highlight the potential for farm-to-table programs to succeed on both large and small scales.

Personal Successes

Implementing our own farm-to-table programs has been a journey of learning and growth.

One of our notable successes was the introduction of a seasonal tasting menu that not only showcased local produce but also told a story of the region’s agricultural heritage. This menu became a favorite among our guests, and earned positive reviews for its creativity and quality.

Challenges and How to Overcome Them

Seasonal Variability and Availability

Adapting to changes in seasonal produce can be challenging. However, embracing this variability allows for creativity and innovation in menu design.

Strategies for menu flexibility include preserving ingredients when they are in peak season, and incorporating preserved items into the menu during off-seasons.

For instance, during the winter months in the past, I have used preserved tomatoes and pickled vegetables from summer harvests. This has ensured that kitchen teams I’ve worked on in the past continued to offer vibrant and flavorful dishes, even when fresh produce was more difficult to find.

Cost Management

Balancing cost with quality and sustainability is a common challenge in farm-to-table programs. Finding cost-effective solutions without compromising on principles requires careful planning and negotiation with suppliers.

KRG Hospitality’s approach to cost management involves working closely with farmers to plan our purchasing around their production cycles, allowing us to secure better prices for bulk orders.

Additionally, minimizing waste through efficient use of ingredients helps control costs while maintaining high standards.

Conclusion

Developing a farm-to-table food program involves careful planning, dedication, and a commitment to sustainability.

The steps outlined above—research and planning, menu design, logistics, and staff training—are essential for creating a successful program. Enhanced quality, community support, environmental sustainability, and other benefits far outweigh the challenges.

I encourage you to embark on your own farm-to-table journey. By sharing your experiences and joining the movement, you can contribute to a more sustainable and connected culinary world.

The rewarding aspects of farm-to-table practices extend beyond the kitchen. They foster a deeper connection to the food we prepare and serve, enhance our relationships with local producers, and contribute to a more sustainable future.

As we continue to embrace these principles, we can look forward to a future where sustainable dining is not just an option but a standard. Let’s continue to cultivate our food programs with care, passion, and a commitment to excellence.

Image: Sean Stratton on Unsplash

An AI-generated image of a person holding a stopwatch at a restaurant table while guests read the menu

August 12, 2024by David Klemt David Klemt No Comments

Eliminate Hesitation: Streamline Your Menu

Eliminate Hesitation: Streamline Your Menu

by David Klemt

That’s an interesting stopwatch layout. Also, we don’t recommend sitting with guests and timing them as they review your menu.

Operators should develop an understanding of the concept of the paradox of choice to understand how American guests make menu item selections.

So, allow me a crash course in this psychological concept. There are two prevailing components to the paradox of choice. One is that the more options one has, the less satisfaction they’ll feel upon making a choice. The other is that when presented with an overwhelming number of choices, also known as “choice overload,” people often just fall back to their usual choice rather than trying something new.

A quick note: The paradox of choice isn’t the same as the fallacy of choice. That concept relates to presenting someone with limited, extreme choices to drive them to ignore all of the other choices they could consider and select.

Understanding the paradox of choice will help an operator tackle a key task: streamlining their menus.

A survey from US Foods earlier this year contains quite a few intriguing revelations. Among their findings, one stands head and shoulders above the rest, at least to me: Almost 80 percent of Americans find deciding what they want to order at a restaurant difficult. Further, one factor outpaces all others when it comes to difficulty choosing.

Hence, my explanation of the paradox of choice at the top of this article.

Menus are too Big

There are two key factors making it difficult for Americans to choose what to order at a restaurant. Nearly a quarter of respondents—23 percent—indicate that they’re simply picky people. Alright, fair enough.

But the main factor, unsurprisingly, is that restaurants are presenting guests with too many options. That’s according to 54 percent of survey respondents. Quick math tells me that’s more than double the picky eaters.

Another 15 percent of US Foods survey respondents, however, say they have no trouble deciding what they want to order. Eight percent say they’re indifferent, which is an entirely different problem. A guest who’s indifferent to the restaurant and menu isn’t an engaged guest, and that’s not going to inspire loyalty and repeat visits.

Of course, no operator can please everyone, and some people aren’t going to be blown away no matter how good the food, drinks, and service can be.

So, does this mean that Americans are indecisive, facing paralysis whenever a servers asks for their order? Well…maybe. We have a lot going on, and “overwhelmed” would describe many of my fellow Americans right now.

However, the real culprit is menu size. In trying to please and retain guests, some operators are loathe to shrink their menus.

Most KRG clients can attest to the following: the president of our agency, Doug Radkey, prefers a smaller, streamlined menu. In fact, he prefers menus not pass the 25-item mark. Given his druthers, Radkey favors 12 to 15 items.

There are several reasons for this preference. Chief among these are controlling and reducing labor and food costs. (Radkey prefers to control costs rather than cut them, realistically.) Other reasons are less strain on the back of house, easier cross-utilization of ingredients, consistency, and reduced ticket times.

We can also add improving guest satisfaction to the list. On average, an American restaurant guest takes nine minutes to decide what they want to order at a restaurant. Streamline and shrink the menu, and this number should fall, while satisfaction rises.

Anyone should see that a smaller, sharper menu represents wins across the board.

AI image generator: Microsoft Designer

Guests dining in a light, bright restaurant featuring a glass ceiling and hanging plants

August 6, 2024by David Klemt David Klemt No Comments

SevenRooms Drops Extensive 2024 Report

SevenRooms Drops Extensive 2024 Report

by David Klemt

Today, we’re taking a look at the first-annual trends report from marketing and operations platform SevenRooms, which focuses on the guest experience.

To gain an understanding of the current state of affairs in America, SevenRooms analyzed the product data of more than 3,000 US clients. Further, the platform engaged over 250 operators, and 1,000 consumers.

The result is a data-rich report that offers helpful insights for operators.

Two findings are particularly interesting to me, and the team here at KRG Hospitality. One, it appears that Americans are back to seeking out their third spots. As a refresher, a third spot, space, or place is where one spends time when away from home or work. Consumers tend to be loyal to these places, making them part of their everyday or weekend routine.

Two, younger consumers are leading the way in terms of restaurant visits. Per SevenRooms, 38 percent of Millennials visit restaurants five or more times per month. Gen Z is also visiting restaurants frequently, with 24 percent visiting five times or more. However, that number climbs to 45 percent for Gen Z when it comes to three or four monthly visits. Among Millennials, 33 percent visit restaurants three or four times per month.

That tells us that younger consumers are eager to socialize, and restaurants can fulfill that desire. As savvy operators know, a person can eat or drink at home; food and beverages are just excuses to get out, hang out, and meet new people.

This also tells us that operators need to ensure they’re ticking several boxes to resonate with younger guests: value, convenience, and personalization. I’ll add that consumers have shown they want to support brands with values that align with their own.

There are many more insights in SevenRooms’ new report, which you can find below. To view the report in its entirety, click here.

SEVENROOMS RELEASES 2024 RESTAURANT TRENDS AND DINER EXPECTATIONS REPORT FOR THE HOSPITALITY INDUSTRY

Annual report gives an inside look at how restaurants are delivering better guest experiences and personalizing their marketing in the age of AI and automation

NEW YORK (August 6, 2024) – SevenRooms, the leading CRM, marketing and operations platform for growing restaurants, today released its first annual trends report, “2024 Restaurant Trends and Diner Expectations,“ highlighting how restaurants are filling the need for ‘third places’, connection spots outside the home and workplace, what consumers expect from their dining experiences, and how restaurants are leveraging AI and automation to keep diners coming back.

The study, commissioned through independent third-party research firm Censuswide, examines consumer and foodservice operator insights, alongside data from SevenRooms restaurant customers. It emphasizes the importance of restaurants understanding their guests and providing experiences and value to consumers, including marketing and tech trends that operators are paying attention to.

Diners Expect More From Restaurants

While it’s no surprise that diner expectations have evolved in recent years, consumers across generations and cities share key expectations when dining out — they’re looking for convenience, personalization and value from brands they trust. Restaurants must nail all aspects of the guest experience, from hospitality and service to ambiance and atmosphere, to transform diners into brand ambassadors and get them to bring their dollars back more often.

When looking across generations, Millennials are driving a dining resurgence – dining out most frequently with 38% saying they dine out more than 5x a month. They are seeking more from their restaurant visits, and are willing to spend more for elevated experiences, like theatrical elements or high-end items like caviar. For these experiences, Americans are willing to spend up to $63 per person with 45% of Gen Zers open to paying even more. As diners focus on the quality over quantity of their experiences, that means restaurants must do more to keep those diner dollars. Dining upgrades consumers are willing to spend more fall into three categories – experiential, luxurious and personal, including:

Experiential (e.g. tableside martini cart; fish presentation or deboning, etc.)
○ Dallas – a menu item with some theater (86%)
○ Washington DC – a menu item with some theater (71%)
Personal (e.g. birthday dessert; welcome drink)
○ Chicago – a mocktail or personalized item (55%)
Luxurious (e.g. caviar, freshly shaved truffles, seafood tower)
○ Los Angeles – high-end items like caviar (55%)
○ New York – high-end items like caviar (48%)

Outside of these experiential offerings, restaurants must also capitalize on influential factors that bring diners back. For example, 34% of Gen Zers want personalized surprises in service like a free dessert. Meanwhile, 26% of Millennials care about the ease of making a reservation and 24% of Gen Xers consider the rapport they develop with front-of-house staff. Tailoring guest experience and service helps operators turn one-time diners into loyal customers.

“New consumer demands are pushing restaurants to find the right balance between hospitality and automation to create the experiences guests crave and return for,” said Joel Montaniel, CEO & Co-Founder at SevenRooms. “Diners want both access and recognition when spending their hard-earned dollars, and restaurants must embrace new strategies – and technologies like AI and automation – to enhance hospitality at every touch point. Whether leveraging platform data to personalize diner experiences or power marketing and retention programs, technology and data serve as a vehicle to execute hospitality that guests remember and return for. When technology is used effectively, it allows operators to focus on building deeper connections and delighting guests, one experience at a time.”

Loyalty is Never One-Size-Fits-All

In the U.S., there was a 21% year-over-year increase in reservations comparing Q1 2023 to Q1 2024 and restaurants are looking to a promising future. Whether operators are focused on opening new locations or revamping their social media marketing efforts, one factor remains the same – establishing personal relationships with diners is the strongest way to build and maintain loyal customers.

Consumers have a strong intent to dine with their favorite brands. If a guest can’t get a reservation at their preferred restaurant, 39% of guests look for a sister restaurant to dine at, and 27% check other sites for the same restaurant.

Cultivating loyalty is critical. Loyalty is not a one-size-fits-all effort and diners have different interests when it comes to the benefits they seek out from loyalty programs. Restaurants need to understand their diner demographics to curate operations and offerings, getting their guests to not only return more often but spend more in the process.

38% of diners who would spend $89-$126 on an average night are looking for exclusive VIP events, while 33% of consumers who dine out 7-8 times per month want VIP access to specialty seating areas. Breaking down generational differences:

72% of Gen Zers care most about free menu items
30% of Millennials care most about VIP access to specialty dining areas
1 in 5 Gen Xers and Baby Boomers want early access to reservations

Genuine, Tailored Marketing is Critical to Success

When it comes to marketing, authenticity and personalization reign supreme for consumers. Guests want to be known by their favorite restaurants, and restaurants want to know and understand their guests. To reach these consumers, and serve up personalized marketing that makes guests want to return, restaurants have to use all the tools in their arsenal – from social media to email and text marketing automation – to create high-touch communications that are both authentic and personal.

79% of restaurant operators spend the majority of their marketing budget on social media. Their top social media goals are to drive bookings or online orders (39%), increase brand awareness (29%) and communicate with their audiences (29%). But not all content is created equal – 39% of operators say that organic posts drive the most bookings to their restaurants. Restaurants that showcase their personality – highlighting their team, food and drinks and atmosphere – will win with consumers as they look for more genuine content from brands.

Most diners like hearing about restaurant promotions and offers via email and text, and aren’t as interested in social media DMs or phone calls, but specific preferences vary by generation. 41% of Gen Zers prefer text marketing, whereas 38% of Millennials and 37% of Gen X prefer email marketing.

With targeted Email Marketing, the data report notes that operators see 23% higher open rates and 28% higher click-to-open rates, generating 2x more revenue per email. Text marketing is fairly new for restaurants, but has huge potential, with an average open rate of 98% and $1.64 average reservation revenue generated per text message on SevenRooms. For one SevenRooms customer, Fabio Viviani Hospitality, it drove $220,000 in revenue and 3,000 new guests in just 4 months.

“The biggest thing that excites me about text messaging is that it’s very hard to ignore. When our phones beep, we are just driven to look at them,” said Harry Kaminski, CMO at Fabio Viviani Hospitality. “It’s easier to ignore an email than it is a text.”

Artificial Intelligence (AI) Comes into Play

Every industry today is using AI and automation in some way to streamline their operations and help staff work more efficiently – and the same is true for the restaurant industry. 70% of operators surveyed said they use artificial intelligence in some way to run their business, including:

35% – Processing reservations
34% – Inventory management
33% – Data analytics
27% – Scheduling
26% – Dynamic pricing

But there is room to grow with AI, with only 16% saying they use it to create marketing collateral and 15% for staff hiring and training. With personalized marketing a large focus for operators in 2024 and beyond, as well as hiring and retaining staff to deliver on high-touch hospitality, operators have an opportunity to use AI more effectively.

“AI elevates our storytelling around data,” said Kelly MacPherson, Chief Supply Chain and Technology Officer at Union Square Hospitality Group. “We have a wealth of data at our fingertips, but this can create analysis paralysis. With AI, we can more efficiently synthesize the data, create stories about what’s happening, why it’s happening, and what we can do about it, and then present these stories to our teams in a digestible format with actionable next steps.”

For more information about SevenRooms and to download the full report, please visit here.

About SevenRooms

SevenRooms is a CRM, marketing and operations platform for growing restaurants in the hospitality industry. From Michelin star gems to local favorites, the all-in-one platform helps restaurants increase sales, delight guests, and keep them coming back, automatically. The full suite of products includes reservations, waitlist and table management, review aggregation, referrals, email marketing, and marketing automation. Founded in 2011 and venture-backed by Amazon, Comcast Ventures and PSG, SevenRooms has more than 10,000 dining, hotel F&B, nightlife and entertainment clients globally, including: Marriott International, MGM Resorts International, Mandarin Oriental Hotel Group, Wynn Resorts, Jumeirah Group, Hard Rock Hotels & Resorts, Wolfgang Puck, Michael Mina, Bloomin’ Brands, Union Square Hospitality Group, Australian Venue Co., Maple & Ash, The Wolseley Hospitality Group, Dishoom, Groot Hospitality, MLSE, Live Nation and Topgolf.

Research Methodology

SevenRooms partnered with Censuswide Research – a third-party, professional research and consulting organization. Total sample size was 1,004 U.S. consumers. Fieldwork was undertaken between March 4-11, 2024. The survey was carried out online. The figures have been weighted and are representative of all U.S. adults (aged 16+).

SevenRooms partnered with Censuswide Research – a third-party, professional research and consulting organization. Total sample size was 251 U.S. operators (hospitality decision-makers). Fieldwork was undertaken between March 4-19, 2024. The survey was carried out online. The figures have been weighted and are representative of U.S. hospitality operators.

SevenRooms provided anonymized internal data representative of U.S.-based restaurants using the SevenRooms platform and surveyed a sample of operators at various restaurant sizes and types across the U.S. from March-May 2024.

Image: kayleigh harrington on Unsplash

August 5, 2024by David Klemt David Klemt No Comments

5 Books to Read this Month: August 2024

5 Books to Read this Month: August 2024

by David Klemt

Our August book selections focus on the 2024 Spirited Award finalists and winner of the 2024 Best New Cocktail or Bartending Book.

These books cover an array of topics, from mastering ice and drink ratios to foraging for botanical cocktail ingredients.

To review the book recommendations from July 2024, click here.

Let’s jump in!

The Ice Book: Cool Cubes, Clear Spheres, and Other Chill Cocktail Crafts

The winner of the 2024 Spirited Award for Best New Cocktail or Bartending Book. This is much more than just a guide for making crystal clear ice cubes or sphere. While that’s certainly a focus, The Ice Book includes tips on embossing and branding ice, creating huge slabs, and even making ice bowls for punches and other large-format drinks. Truly, this book will help you master ice.

From Amazon: “In The Ice Book, internationally renowned cocktail icepert Camper English details how to use directional freezing to make perfectly pure ice in a home freezer, carve it up into giant diamonds and other shapes, and embed it with garnishes, including edible orchids and olives. You’ll learn how to create a frozen bowl for Negroni punch, serve a Manhattan inside an ice sphere, and infuse cubes with colors and flavors to create cranberry cobblers, a color-changing Gin and Tonic, and other awesome drinks.”

Grab this book now.

Slow Drinks

With a shift in mindset you’ll likely notice the incredible world of cocktail ingredients at your fingertips during something as simple as a walk around your neighborhood. The author of this book, Danny Childs, is an ethnobotanist who can guide you through that change. Further, this informative book is more than just a list of botanicals you can grow and forage. You’ll learn how to pickle, infuse, and even ferment, taking your cocktail creation to incredible new heights. If there was ever an excuse to start and maintain a garden dedicated to your bar team, it’s picking up this book.

From Amazon: “Organized by season, Slow Drinks teaches home cooks, industry pros, homebrewers, and foragers how to transform botanical ingredients—whether gleaned, grown in the garden, or purchased from the store—into singular beverages and cocktails. With transporting photography and gorgeous color illustrations, Slow Drinks is the definitive guide to backyard mixology that can live just as comfortably in your basket on a foraging trip, as it can on the coffee table as a conversation piece.

Click here for the hardcover.

Tropical Standard: Cocktail Techniques & Reinvented Recipes

What if a bartender married modern cocktail-crafting techniques to dozens upon dozens of classic cocktail recipes? Well, odds are they’d be Garrett Richard, bar manager of Sunken Harbor Club. And documenting this marriage would be drinks author Ben Schaffer.

When it comes to drinks, some bartenders feel the original variants are sacred; techniques, ratios, and ingredients aren’t to be altered. However, there’s no reason classics can’t be honored and built in more modern ways, for modern palates.

From Amazon: “Crucial techniques are clearly detailed, including how to balance syrups, flash blend, handle carbonation, tackle tinctures, cordialize citrus, and power up juice with acid adjusting. Over the course of 84 recipes, vintage cocktails like the Rum Barrel, Mai Tai, and Ray’s Mistake are reimagined just as future classics are revealed, including the Beachcomber Negroni, Winter in L.A., and Field of Mars. These drinks honor founding legends such as Donn Beach, Trader Vic, and Harry Yee as well as modern icons, including Dale DeGroff, Audrey Saunders, Julie Reiner, and Dave Arnold.”

Pick it up here.

The Book of Cocktail Ratios: The Surprising Simplicity of Classic Cocktails

Speaking of cocktail ratios…this is your book if you and your bar team want to achieve a deeper understanding of balance. If you think about it for a moment, you’ll understand the importance than ratios and balance have on a cocktail. It goes beyond ensuring a particular drink tastes great. And it goes further than guaranteeing consistency. Shift one ingredient enough and you’re not just altering the taste, you’re likely making a different drink entirely. As author Michael Ruhlman points out, a Gimlet, Daiquiri, Bee’s Knees are the same cocktail; it’s the ratios that separate them.

From Amazon: “As Michael Ruhlman explains, our most popular cocktails are really ratios—proportions of one ingredient relative to the others. Organized around five of our best-known, beloved, classic families of cocktails, each category follows a simple ratio from which myriad variations can be built: The Manhattan, The Gimlet, The Margarita, The Negroni, and the most debated cocktail ever, The Martini.”

Order yours now.

Hacking the New Normal: Hitting the Reset Button on the Hospitality Industry

Doug Radkey‘s followup book to Bar Hacks! The world around us has changed. The food and beverage industry has changed. The hospitality industry has changed. But will some ways of life change for the better? Will perhaps the restaurant, bar, and hospitality industry come out even stronger? With the right changes to the previous status quo, it is possible. There’s no question, resets are major undertakings, but a major reset will provide us with a clean start and that’s what this industry needs.

From Amazon: “Whether or not you’re a hotelier, restaurateur, bar owner or a front-line staff member—this book will position you for success in the new normal. With a spotlight on hybrid business models, real estate, profit margins, technology, guest experiences, culture, diversity, and mindset, Hacking the New Normal is the guidance you need.

Click here to pick your copy up today.

Image: Mikołaj on Unsplash

A well-crafted chicken sandwich with pickles, lettuce, and sauce, served next to a basket of French fries

July 29, 2024by David Klemt David Klemt No Comments

Campbell’s Shares Tips for LTOs

Campbell’s Shares Tips for LTOs that Generate ROI

by David Klemt

Yes, the Chicken Sandwich Wars are still going strong in 2024.

We appreciate Campbell’s Foodservice’s reports and posts, and their most recent insights address how operators can succeed with LTOs.

For example, our look into their tips for leveraging nostalgia is here. And our thoughts on Campbell’s Culinary TrendPulse 2024 report are here for your review.

This time out, Campbell’s Foodservice, utilizing data from Technomic, Datassential, and other sources, is tackling LTOs.

If you’re a regular reader of KRG Hospitality’s industry insights, you know we love an LTO—if an operator executes it effectively. Along those lines, you probably also know that we view Taco Bell as a leader in the industry when it comes to leveraging the power of LTOs.

Not only does the QSR giant know what their guests want, they know how to generate demand. In fact, Taco Bell understands the power not just of LTOs but of tying them to their subscriptions. Take, for example, their Taco Lover’s Pass and the Toasted Breakfast Taco menu drop.

When approached with thoughtful consideration, well-executed LTOs are a crucial element of an operator’s marketing and branding strategy. They drive traffic and sales, boost guest engagement and loyalty, and attract attention from first-time guests.

Of course, crafting a gainful LTO—gaining profits, loyalty, and positive public perception—can be easier said than done. However, there are a number of steps you can take to get the ball rolling and come up with one that reflects your brand, and resonates with guests.

Four Steps

Kicking off their tips, Campbell’s Foodservice recommends keeping LTOs simple. As they say in their report, which you can read here, operators need not “reinvent the wheel” when developing these promotions.

You can differentiate an LTO menu item from its standard counterpart in a number of simple ways. A few examples are using a unique cooking process, crafting a limited-edition sauce, and featuring a distinctive and specific topping or two.

Another tip is to do your best to offer LTOs that embrace current trends. While sharing these tips, Campbell’s cites Datassential and the revelation that just 20 percent of all LTOs are recurring. That means that the vast majority of LTOs are new creations, not stalwarts like the McRib. To draw the attention of a wider swath of guests, feature regional and local items and flavors. Per Datassential, 70 percent of guests are interested in such LTOs.

Speaking of attention, operators should learn how to take and edit attractive F&B images. Or, as Campbell’s says, “make LTOs pretty.” Per Datassential, roughly a third of consumers will try an LTO if it looks appealing in an advertisement or in-store imagery.

Finally, and this one is crucial as it embodies the previous three tips, leverage seasonality. It’s currently summer, so what can you add in the way of flavor to an existing item? Is that item regional and locally sourced? Will photographing it and crafting a sharp post communicate the season and inspire a bit of FOMO? These questions can help guide your approach to crafting profitable LTOs.

Oh, and to help you get started, I’ve shared Campbell’s season flavor suggestions below. Cheers!

Campbell’s Foodservice Seasonal Flavors

Not only did Campbell’s share tips for succeeding with LTOs, they also provided several examples of seasonal flavors to inspire you and your team.

Since it’s July, I’ll start with their summer suggestions.

Summer: basil, blackberries, corn, cucumbers, peaches, tomatoes, watermelon, zucchini

Fall: artichokes, cranberries, edamame, parsnips, pears, pumpkin, sweet peppers, tomatillos, turnips,

Winter: butternut squash, persimmons, radishes, salsify (a root vegetable), sunchokes, sweet potatoes, tangerines

Spring: asparagus, fava beans, pea greens, rhubarb, snap peas, spring onions, strawberries

Campbell’s Foodservice sources:

Foodservice and Hospitality: A strong LTO strategy helps operators retain and grow their customer base (March 2024)
Datassential: Limited Time Offers Keynote Report
Technomic: 162 Best-in-Class LTOs for 2023
Food & Drink Resources: A Limited Time Offer Strategy For Restaurants
Your Guide to Seasonal Fruits and Vegetables, The Spruce Eats
Datassential: State of the LTO 2024

Image: Hybrid Storytellers on Unsplash

An AI-generated, street-style image of a red and a blue cocktail crossed at the glass stems, against a blue, white, and red graffiti background

July 12, 2024by David Klemt David Klemt No Comments

French Cocktail Culture: More than Champs

French Cocktail Culture: More than Champagne

by David Klemt

That’s some interesting stemware…and the cocktail on the right is an interesting color.

The French have contributed more than Champagne, Cognac, Armagnac, Grand Marnier, and Cointreau to global cocktail culture.

There at least a dozen cocktails that originate from France. And, of course, there are even more from one of the most French-influenced cities in the US, New Orleans.

Since Bastille Day is almost upon us I want to share ten cocktail recipes with origin stories we can trace back to France. Now, if celebrating Bastille Day isn’t your thing, you can celebrate National Grand Marnier Day instead.

Basically, if a cocktail below calls for orange liqueur, you and your bar team can use Grand Marnier. But…allow me to nerd out for a moment about orange liqueur and France.

Orange Liqueur vs. Triple Sec vs. Orange Curaçao

As we’re taught early on, all squares are rectangles (and rhombuses). However, not all rectangles (or rhombuses) are squares. Why am I bringing up geometric shapes in an article about cocktails?

Think of orange liqueur as a rectangle or rhombus. All orange curaçaos and triple secs can be considered orange liqueurs, but not all orange liqueurs are triple secs or orange curaçaos, if we want to be pedantic.

Generally speaking, triple sec is French orange liqueur. Cointreau, as an example, is a triple sec. It’s also an orange liqueur, and one can argue it’s an orange curaçao, although it isn’t made with Lahara orange. Grand Marnier is French but is not a triple sec. Why not? Because Grand Marnier is triple sec blended with Cognac. Pedantry strikes again!

Why does this matter? When choosing your orange liqueur, keep in mind that they don’t all taste the same. Their unique flavors will have an impact on a given cocktail. So, if you were to build a Sidecar with Grand Marnier rather than Cointreau, they’d taste noticeably different. This is, in part, due to the fact that the Sidecar is a Cognac recipe, and Grand Marnier is made with Cognac.

Thank you for indulging me there. Feel free to share that knowledge with your guests, but stop if their eyes start glazing over.

Consider featuring any of the cocktail recipes below this weekend. Sunday, July 14, is Bastille Day, or National Grand Marnier Day, if you prefer. Cheers!

French 75

This classic’s original form can be tracked to the 1910s and the famous New York Bar, located in Paris. Eventually, the venue would become Harry’s New York Bar, named for proprietor, bartender, and writer Harry MacElhone.

By the 1920s, the “final form” of the French 75 we all know and love would come into existence. However, people are still tweaking this classic’s build.

For the traditionalists out there, the French 75 is easy to make: one part gin, and a half-part each of lemon juice and simple syrup, topped with three parts sparkling wine. Don’t forget the lemon twist to garnish!

Boulevardier

As was the case with so many others during the modern Cocktail Revival—and the subsequent Negroni craze—the Boulevardier was my go-to cocktail for quite some time. Interestingly, this cocktail supposedly never “took” until the 2000s.

Like the French 75, the Boulevardier can be traced to Harry’s New York Bar and 1920s Paris. However, the credit for this one goes to a magazine publisher, according to Harry himself.

For this recipe, pretend you’re making a Negroni…but swap out the gin for bourbon or rye. Oh, and forget the 1:1:1 Negroni ratio; this isn’t an equal parts situation. Instead, combine one part Campari with one part sweet vermouth, but bump up the whiskey to one-and-one-quarter parts.

Old Pal

The Old Pal is thought to be a spin on the Boulevardier by that cocktail’s creator, Harry MacElhone, at his bar in Paris.

Whereas the Boulevardier is considered by someone a whiskey-based riff on the Negroni, that’s not an equal-parts build. This, however, is.

Stir equal parts rye whiskey, Campari, and dry vermouth in a mixing glass with ice. Then, strain it into a chilled coupe. Some modern recipes call for doubling the rye, so experimentation is in order.

Sidecar

Okay, let’s start a fight: the Sidecar was created at the Ritz Paris, in Paris, in the 1920s. Why should that cause a kerfuffle? Well, the drink could also be a Pat MacGarry creation, invented in London.

Making this even more contentious is that Harry (yes, of Harry’s New York Bar) went from crediting MacGarry to claiming credit himself. Oh, and sources in both Paris and London claim the same story to be true: a guest arrived at their bar on a motorcycle, and the bartender at the time came up with this drink for said guest.

But wait, il y a plus! Living legend Dale DeGroff has stated that he believes the name references a bonus shot. This is the amount of cocktail left over after shaking and straining the drink, and served on the side in a shot glass.

Regardless of the true story, add three-quarters of an ounce each orange liqueur and lemon juice, then double that amount of Cognac. Prep a coupe with a sugar rim, shake the mixture, strain it into the glass, and garnish with an orange twist.

Between the Sheets

Are you getting the impression that we should just credit with Harry MacElhone with the creation of every drink originating from Paris? I won’t blame you if you are, since he’s credited with Between the Sheets as well. Is he actually the creator? Maybe I’ll address that in a future Drink Donnybrook.

To build this cocktail, pretend you’re making a Sidecar. Then, pick up a bottle of rum. This is an equal parts cocktail, calling for three-quarters of a part of Cognac, rum, and orange liqueur, and a quarter-part of lemon juice.

White Lady

This MacElhone creation has an interesting history. As the story goes, he created the original version in London in the late 1910s. He served it in its precursor form, then overhauled the recipe in Paris. At his bar. In the 1920s. Déjà vu, anyone?

And what an overhaul the recipe underwent. The original White Lady was a blend of crème de menthe, triple sec, and lemon juice. However, MacElhone eschewed crème de menthe in Paris, replacing it with gin. Additionally, he added an egg white and a dry shake.

Mimosa

Surely, the simple two-ingredient Mimosa must have a clear origin, right? Well…maybe.

Some say the Mimosa was created at the Ritz Hotel in Paris in the mid-1920s. Others believe it was invented in the 1930s. Honestly, I wouldn’t be surprised if the drink was first crafted in the 1910s or earlier by someone who simply wanted to toss some sparkling wine into their orange juice.

Ritz bartender Frank Meier may be the drink’s creator. However, people who dispute this point to his 1936 book The Artistry of Mixing Drinks. Recipes with Meier’s initials inside of a diamond next to recipes marked this as his creations. No such symbol appears next to the Mimosa.

If you need this complex recipe, it’s two ounces of chilled orange juice, topped with sparkling wine. I prefer Crémant to Champagne, but do whatever works best. In fact, operators can upsell the bubbles for their signature Mimosas.

Death in the Afternoon

I’m hesitant to include this cocktail, for a couple of reasons. One, I’m not sure it was created in France. There’s reason to believe it was invented as an homage to France, but outside of the country.

Second, Ernest Hemingway is given the credit as its creator. However, Hemingway historians have been dubious of claims involving the author and his relationship to certain drinks and bars.

That said, Hemingway purportedly came up with this drink while spending time in France in the 1920s. Add one-and-a-half parts absinthe to a coupe, then add three times that amount of chilled Champagne until the mixture is “milky” in appearance. Next, I assume, comes a nap.

Yellow

How about a modern classic? Yellow is a signature cocktail at Cravan, owned by restaurateur, bartender, and historian Franck Audoux.

If you’re visiting Paris, the original Cravan location is in the 16th arrondissement of the capital city. However, a second location, the result of a partnership between Audoux and Moët Hennessy, is in the 6th arrondissement. If you’re curious, there are 20 arrondissements in Paris.

Audoux, again, a historian, created the Yellow as an homage to a cocktail said to have been popular in the Côte d’Azur, or French Riviera: gin, Suze and Yellow Chartreuse. To make Audoux’s Yellow, add ice to a shaker, along with equal parts London Dry gin, Suze, Yellow Chartreuse, and lemon juice. Shake, then double strain into a chilled cocktail glass or coupe.

L’Expérience 1

Hey, speaking of modern classics… Back in 2007, Experimental Group opened its first venue in Paris, Experimental Cocktail Club. Seventeen years later, the group has built an empire spanning eleven cities all over the world.

Moreover, Experimental Group operates not just bars but restaurants, clubs, and hotels. That said, while the group has grown, they haven’t forgotten their roots. L’Experience 1 appeared on the menu at their first-ever venue, and it remains their signature cocktail.

To make this modern drink, chill a Martini glass. Add three-quarters of a part each of fresh-squeezed lemon juice and elderflower liqueur, plus one-and-three-quarter parts of premium or super-premium vodka to a cocktail shaker. Before adding ice, add a basil leaf and one hand-crushed blade of lemongrass to the shaker as well. Shake, strain into the prepared glass, and garnish with a lemongrass leaf.

Santé!

AI image generator: Microsoft Designer