Menu | KRG Hospitality

November 3, 2023by David Klemt David Klemt No Comments

5 Books to Read this Month: November 2023

5 Books to Read this Month: November 2023

by David Klemt

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

This month, we look at a new branding and marketing book. We also dive into agave spirits and cuisine from the Canadian Prairies.

There’s an eye-opening exploration into the topic of technology, culture, and the “alignment problem,” as well.

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

Let’s jump in!

The Restaurant Marketing Mindset: A Comprehensive Guide to Establishing Your Restaurant’s Brand, from Concept to Launch and Beyond

If you haven’t had the opportunity to hear Chip Klose speak, look into his books. His latest The Restaurant Marketing Mindset, came out in early October. As the title suggests, this book is for anyone who’s struggling with branding and marketing, or who simply wants a fresh perspective on this crucial element of operations.

From Amazon: “Restaurants boast some of the highest failure rates of any industry, yet even worse is the sheer number of concepts that struggle just to break even. In The Restaurant Marketing Mindset, Chip Klose introduces a series of mindset shifts and actionable frameworks to help owners and operators finally take control of their marketing.

With more than twenty years of operational experience—plus an MBA in food marketing—Klose has the authority, experience, and track record needed to speak confidently on the subject. Each lesson stacks one on top of the other, giving the reader a step-by-step plan to attract more diners, retain those diners, and spark word of mouth with the ones who matter most.

This book is for any chef, owner, or operator who’s ever felt overwhelmed when it comes to marketing their restaurant. Each chapter is filled with powerful insights to help you build a more profitable (and sustainable) business.”

Pick it up today!

Prairie: Seasonal, Farm-Fresh Recipes Celebrating the Canadian Prairies

This engaging cookbook features 1oo traditional and creative recipes highlighting Canadian Prairie cuisine. These seasonal, farm-to-table recipes are sure to impress your guests.

From Amazon: “No matter the season, the Prairies are all about preserving every ounce of food, so of course there’s also tons of helpful tips and tricks on reducing food waste. There’s even a Staples chapter with recipes for stocking your pantry to keep you cooking all year long. Both a love letter to Canada’s grandest provinces and an indispensable collection of recipes, Prairie is as inviting and bountiful as the region it celebrates.”

Agave Spirits: The Past, Present, and Future of Mezcals

The authors of this informative book visited eight Mexican states to learn all they could about mezcal. By extension, they learned not only about traditional production but also where this hugely popular spirits category is headed for the future.

From Amazon: “The result of the authors’ fieldwork and on-the-ground interviews with mezcaleros in eight Mexican states, Agave Spirits shows how traditional methods of mezcal production are inspiring a new generation of individuals, including women, both in and beyond the industry. And as they reach back into a rich, centuries-long history, Nabhan and Suro Pinera make clear that understanding the story behind a bottle of mezcal, more than any other drink, will not only reveal what lies ahead for the tradition―including its ability to adapt in the face of the climate crisis―but will also enrich the drinking experience for readers.”

The Alignment Problem: Machine Learning and Human Values

When we build automated systems, we’re placing a lot of trust in our expertise. And because humans are fallible, the systems we build are far from perfect.

From Amazon: “Today’s ‘machine-learning’ systems, trained by data, are so effective that we’ve invited them to see and hear for us—and to make decisions on our behalf. But alarm bells are ringing. Recent years have seen an eruption of concern as the field of machine learning advances. When the systems we attempt to teach will not, in the end, do what we want or what we expect, ethical and potentially existential risks emerge. Researchers call this the alignment problem.”

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

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.

Pick up KRG Hospitality president Doug Radkey’s second book today! Click here.

Image: Mikołaj on Unsplash

Jameson Irish Whiskey Witches' Brew cocktail

October 30, 2023by David Klemt David Klemt No Comments

Last-minute Halloween Cocktails!

Last-minute Halloween Cocktails!

by David Klemt

If you perhaps let Halloween preparations get by you, have no fear: here are three Jameson Irish Whiskey cocktails that pair well with different candies.

These aren’t just any three cocktails, however. Instead, Jameson is recommending these drinks because they happen to pair well with three distinct flavors:

Tart and sour;
sweet; and
chocolate.

Makes sense, right? As guests arrive, hopefully in costumes, they may bring candy with them. Or, you may be serving up some mini-candies along with the drinks crossing your bar.

Either way, the drinks below will enhance the guest experience by pairing with an array of candies.

Cheers! Or, boo! Whatever you think is clever, I dunno.

Tart & Sour

Let’s say a guest is munching on some SweeTARTS, Sour Patch Kids, or Warheads. Basically, they’re enjoying tart and/or sour candies this Halloween.

The drink below, according to Jameson, will pair well with those candy flavors.

Witches’ Brew

Out of these three cocktails, this one requires the most prep. You’re going to steep teabags in boiling water and let it cool.

And if you choose to make your own raspberry syrup, your bar team will have to simmer water with sugar and raspberries for a couple of minutes. This will also have to cool before use.

However, this is a large-format drink, so the following recipe allows you to prebatch before guests descend on your bar.

1 bottle Jameson Irish Whiskey
1 carton Cranberry juice
17 oz. Mint tea
3.5 oz. Raspberry syrup
6 Whole limes
1 Orange
12 Raspberries

Start by filling a large vessel with 17 ounces of boiling water. Add six mint teabags and let steep. Once cool, remove teabags. Juice the limes, slice the orange, and add to the vessel with the raspberries. Add the Jameson, cranberry juice, and syrup. Serve in a rocks glass over ice and garnish with raspberries and lime zest.

To make the syrup: In case you haven’t made syrup before, simply add 250mg of water, 250mg of sugar, and 100 grams of raspberries to a pot or saucepan and boil. After reducing to a simmer for two minutes, remove the pot or pan from heat. Let the syrup steep until cool, strain, bottle, and toss in a fridge.

Sweet

Does your guest have a sweet tooth? Are they chowing down on sweet, overly sugary candy? Maybe they’re throwing handfuls of candy corn down their gullet.

This is the drink for them!

Blood Rising

From the most complex cocktail on this list to a simpler recipe.

Per Jameson, this cocktail is also known as the Blood Boiler.

1 2/3 parts Jameson Black Barrel
1 2/3 parts Lillet Rouge
1 2/3 parts Orange juice
1 1/6 parts Berry Syrup
Orange wedge to garnish
Berries to garnish

Prepare a rocks glass by placing a large ice cube inside. Combine all the liquid ingredients in the glass over the cube. Stir, then garnish with the orange and berries

To make the berry syrup: See the instructions above for the raspberry syrup.

Chocolate

I mean…chocolate. C’mon, it’s a loaded Halloween candy category. Snickers, Kit Kat bars, Milky Way bars, M&Ms, it doesn’t matter.

If a guest can’t resist the siren song of chocolate, the cocktail below will pair well with chocolatey notes.

Jameson Cold Brew Bittersweet Goodbye

If you’ve left your Halloween drink menu to the last minute, this is probably the quickest recipe on this list.

1 1/3 parts Jameson Cold Brew
1 1/3 parts Campari
1 part Blood orange juice
3 parts Tonic water
1 Slice of a blood orange or red grapefruit to garnish

Fill a highball with ice, then add the first three ingredients. Add the tonic water and garnish.

Note: Orange also goes well with chocolate, so consider playing with Jameson Orange Whiskey if you have the time.

Images via Jameson Irish Whiskey

Tres Monos bar in Buenos Aires, Argentina

October 17, 2023by David Klemt David Klemt No Comments

These are the 50 Best Bars of 2023

These are the 50 Best Bars of 2023

by David Klemt

Tres Monos in Buenos Aires is number 11 and the winner of the Michter’s Art of Hospitality Award.

According to the World’s 50 Best, these stunning examples of operations, service, and atmosphere from around the globe are the best bars of 2023.

For the first time, the incredible collection of bars was revealed during a ceremony in Singapore. I watched this year’s ceremony via the World’s 50 Best Bars live stream and the energy was palpable just through the screen. We’ll have to consider attending the 2024 ceremony in person.

The 50 bars that have earned placement on this list should serve as inspiration for operators and hospitality professionals throughout the world. Whether considering operations, service, building a top-performing team, menu, design, or atmosphere, these bars are reaping the rewards of hard work and a commitment to hospitality.

As we’ve had the incredible honor of speaking with a number of the bars on this year’s list for our Bar Hacks podcast, we’ve linked a few of the bars below to their episodes.

The Numbers

The 15th edition of World’s 50 Best Bars ranks bars in 28 cities from around the globe.

Among individual cities, London claims the most bars on this year’s list with five. Further, two of those bars are in the top ten.

Mexico City is home to four bars on the list, while New York boasts three, plus the winner of the Altos Bartenders’ Bartender Award. These two cocktail bar titans will go head to head for some time from what I can see, and we’re all the better for this friendly rivalry.

Overall, the UK is home to six venues on the 2023 list. Also performing well are the US and Italy, with each claiming five bars on the 2023 list. With four bars, each in Mexico City, Mexico also does very well for 2023.

This year’s host city, Singapore, boasts three bars, along with the Bar Design Award recipient. Greece also earns three spots, with one bar taking home the Legend of the List Award. There are three bars on the list in Argentina as well, all in Buenos Aires. One of these bars offers such outstanding service that it’s this year’s Michter’s Art of Hospitality Award recipient.

Another country with three bars on the list is Spain. Not only can the country now boast about being home to the bar holding the number one spot, it’s also where number four is located. Oh, and the number four bar just happens to be last year’s top bar in the world. Clearly, Barcelona is staking a claim to the Cocktail Capital of the World.

Sadly, Canada isn’t represented on this year’s list. However, Civil Liberties in Toronto does hold the number 73 spot.

Congratulations to the bars and their teams on the 2023 list, and the individual award winners! Cheers!

The World’s 50 Best Bars 2023

Galaxy Bar (Dubai, United Arab Emirates)
Jewel of the South (New Orleans, Louisiana, United States of America)
Atlas (Singapore)
The Clumsies (Athens, Greece)
Locale Firenze (Florence, Italy)
Baltra Bar (Mexico City, Mexico)
L’Antiquario (Naples, Italy)
Carnaval (Lima, Perú)
1930 (Milan, Italy)
Scarfes Bar (London, England, United Kingdom)
Mimi Kakushi (Dubai, United Arab Emirates)
Panda & Sons (Edinburgh, Scotland, United Kingdom)
The Cambridge Public House (Paris, France)
Bar Benfiddich (Tokyo, Japan)
The SG Club (Tokyo, Japan)
🔶🟥🔵 A Bar with Shapes for a Name (London, England, United Kingdom)
Argo (Hong Kong, China)
Freni e Frizioni (Rome, Italy)
Sago House (Singapore)
Röda Huset (Stockholm, Sweden)
Florería Atlántico (Buenos Aires, Argentina)
Wax On (Berlin, Germany)
Satan’s Whiskers (London, England, United Kingdom)
Katana Kitten (New York, New York, United States of America)
CoChinChina (Buenos Aires, Argentina)
Baba Au Rum (Athens, Greece)
Café La Trova (Miami, Florida, United States of America)
Caretaker’s Cottage (Melbourne, Victoria, Australia)
Hanky Panky (Mexico City, Mexico)
Drink Kong (Rome, Italy)
Coa (Hong Kong)
Mahaniyom Cocktail Bar (Bangkok, Thailand)
Zest (Seoul, South Korea)
Overstory (New York, New York, United States of America)
Salmon Guru (Madrid, Spain)
Maybe Sammy (Sydney, New South Wales, Australia)
Jigger & Pony (Singapore)
BKK Social Club (Bangkok, Thailand)
Line (Athens, Greece)
Tres Monos (Buenos Aires, Argentina)
Himkok (Oslo, Norway)
Alquímico (Cartagena, Colombia)
Tayēr + Elementary (London, England, United Kingdom)
Licorería Limantour (Mexico City, Mexico)
Little Red Door (Paris, France)
Connaught Bar (London, England, United Kingdom)
Paradiso (Barcelona, Spain)
Handshake Speakeasy (Mexico City, Mexico)
Double Chicken Please (New York, New York, United States of America)
Sips (Barcelona, Spain)

2023 Awards

Roku Industry Icon Award: Renato “Tato” Giovannoni
Rémy Martin Legend of the List: The Clumsies; Number 47 (Athens, Greece)
Best Bar in Australasia (sponsored by Naked Malt): Maybe Sammy; Number 15 (Sydney, New South Wales, Australia)
Best Bar in Asia (sponsored by Torres Brandy): BKK Social Club, Number 13 (Bangkok, Thailand)
Best Bar in Europe (sponsored by Perrier): Sips; Number 1 (Barcelona, Spain)
Best Bar in the Middle East and Africa (sponsored by Amaro Lucano): Mimi Kakushi; Number 40 (Dubai, United Arab Emirates)
Best Bar in North America (sponsored by Tia Maria): Double Chicken Please; Number 2 (New York, New York, United States of America)
Best Bar in South America (sponsored by Scrappy’s Bitters): Alquímico; Number 9 (Cartagena, Columbia)
Michter’s Art of Hospitality Award: Tres Monos; Number 11 (Buenos Aires, Argentina)
Best New Opening (sponsored by the London Essence Co.): Line; Number 12 (Athens, Greece)
Disaronno Highest New Entry: Zest; Number 18 (Seoul, South Korea)
Nikka Highest Climber: Himkok; Number 10, climbed 33 positions (Oslo, Norway)
Ketel One Sustainable Bar: Röda Huset; Number 31 (Stockholm, Sweden)
Altos Bartenders’ Bartender: GN Chan; Double Chicken, Please (New York, New York, United States of America)
Siete Misterios Best Cocktail Menu: The American Bar at Gleneagles; Book of Berries menu (Auchterarder, Scotland, United Kingdom)
Campari One to Watch: Lady Bee; Number 52 (Lima, Perú)
Bareksten Best Bar Design: Night Hawk (Singapore)
The Blend Scholarship: Apoorva Kohli (New Delhi, India) will intern at Sips (Number 1) in Barcelona and Alquímico (Number 9) in Cartagena in 2024.

Image: Tres Monos

September 27, 2023by David Klemt David Klemt No Comments

Canadians Preparing for NHL Opening Week

Canadians Preparing for NHL Opening Week

by David Klemt

Now nobody can accuse me of showing any NHL teams favoritism. Go Knights Go!

As one should expect, Canadian hockey fans are preparing for the 2023-2024 NHL season opener, and those preparations include on-premise visits.

On Tuesday, October 10, three teams will face off to start the regular season.

First, the Nashville Predators take on the Tampa Bay Lightning. Then, the Chicago Blackhawks will face the Pittsburgh Penguins.

Finally, after raising their brand-new, first-ever Stanley Cup championship banner, which they won just six seasons after their founding, the fastest an expansion team has accomplished this feat, the Vegas Golden Knights will welcome the Seattle Kraken to T-Mobile Arena in Las Vegas.

According to on-premise data from CGA by NIQ, Canadian hockey fans are planning to celebrate the start of the season at bars and restaurants. That means operators have less than two weeks to finalize plans to attract these guests to their venues.

In particular, operators in four provinces need to ensure their NHL opening week plans and promotions are good to go. Per CGA’s data, consumers in Québec are showing the greatest interest in watching this season’s opening games in bars and restaurants. Following and driving on-premise interest are British Columbia, Ontario, and Alberta.

Of course, operators throughout the provinces who serve sports fans should be ready to welcome hockey fans.

For our Canadian readers, the Montréal Candiens will take on Toronto Maple Leafs on Wednesday, October 11. On that same day, the Ottawa Senators face the Carolina Hurricanes; the Edmonton Oilers face off against the Vancouver Canucks; and the Winnipeg Jets will battle the Calgary Flames.

Click here for the full opening week schedule.

Why Does this Matter?

I may catch some flack for this but technically, any bar with televisions events can be a sports bar.

Yes, I understand that’s a very simplistic view. And yes, of course that comes with the caveat that sports should be authentic to a given concept. Also, showing sports should take into account the expectations of bar or restaurant’s guests.

In other words, most bars and restaurants can benefit from sports but they’d likely be a hindrance to some high-end cocktail bars and fine-dining concepts.

With that out of the way, operators who want to establish themselves as the go-to spot for sporting events need to nail opening week. That means having all of their ducks in a row.

Do they have the proper business TV packages in place? Will promotions and programming appeal to the target audience? Are the screens and audio system high quality for the best viewing experience? Does the menu offer sports fans what they want for great value? Is the team pulling out all the spots to make viewing fun?

Regarding the menu, CGA by NIQ has a couple of valuable insights. First, beer is the top beverage alcohol category among those planning to celebrate NHL opening week on-premise. Second, among those who plan to consume spirits, tequila is the top pick. Sounds like offering beer and tequila shot pairings could perform well.

However, operators should certainly take into account their own data. What F&B items are selling the best? Which items performed the best this same time last year?

Between 15 and 16 million Canadians follow hockey. That’s a vast pool of potential customers to convert to loyal guests. The importance of becoming their sports home base, their third spot, cannot be overstated.

This coming opening week, lay the groundwork to become the go-to place for hockey fans, fantasy sports competitors, and sports bettors.

Image: cottonbro studio via Pexels

September 26, 2023by David Klemt David Klemt No Comments

Time to Rethink Your Loyalty Program?

Is it Time to Rethink Your Loyalty Program?

by David Klemt

So, you have a loyalty program in place. That’s great, but is it time to review its performance and implement meaningful changes to improve engagement?

I know, I know—that feeling of “if it ain’t one thing, it’s another” never seems to go away. That’s part of operator life.

The good news is that, if you have a loyalty or rewards program and it has been working, you’re a step ahead of many other operators. In that way, it’s similar to implementing an actual onboarding process and including an employee manual.

But what should you do if you notice engagement dropping? Well, it may indicate that while there’s interest in your program, it’s getting stale. Or, perhaps people don’t like the rewards or think they’re earning rewards quickly enough.

If engagement isn’t at the levels you want or is noticeably declining, it’s time to review your program with a critical eye.

In fact, it’s a great idea to ask your team for their feedback regarding loyalty. After all, your team hears guest feedback in real time. Also, they likely have some ideas of their own that can help refresh the program. After all, some people on your team may be members of loyalty programs themselves and have some thoughts.

Engagement via Gamification

The word “gamification,” much like “pivot,” may be a word that annoys you. That doesn’t make it any less relevant.

Millions of people are on their phones nearly every waking moment of the day. And millions among those millions engage with brands and apps via games or game-like features. It keeps these people coming back for more.

One restaurant chain that understands the power of gamification is Jimmy John’s.

First, the brand’s loyalty and rewards program has an interesting name: Freaky Fast Rewards. Second, they issue challenges that drive member engagement.

For example, for Q1 2023, Jimmy John’s threw down the Gauntlet via the Freaky Fast Rewards program. Members had until the middle of March to purchase every sandwich on the menu. The reward? A branded beanbag chair that looks like a bag of Jimmy Chips.

Of course, the program engages its members in other gamified ways. There are achievement badges to earn, for instance. And there have been challenges that were narrowed down to daypart to drive traffic and engagement.

Free food and merchandise are common rewards, but there are also surprises that members can earn to keep things fresh.

Program Updates

Another brand giving their loyalty program a refresh is Domino’s.

Rather than do what some other companies have done, the pizza giant is lowering the threshold to earn rewards.

Around a year ago, Chipotle experienced significant backlash from loyalty program members when they went the other direction. In response, one would think, to rising costs, the brand increased the amount its members had to spend to earn rewards.

That went about as well with many of their customers as you’d expect, of course. Loyalty and rewards programs are meant to increase traffic and spend per guest, not alienate them and drive them away.

Enter: The Domino’s Rewards refresh.

“We are thrilled to give the brand’s loyal customers additional ways to earn free Domino’s items more often,” said Mark Messing, Domino’s vice president of digital experience and loyalty, via press release. “At a time when most brands are scaling back their loyalty programs and making it more difficult to earn and redeem points, Domino’s is doing the opposite. We want to make it easier to reward our customers and give them more options so they can get rewarded faster.”

Members can not only earn points more quickly (every $5 spent equals 10 rewards points), they can redeem more quickly as well. For example, a 16-piece Parmesan bread bites is just 20 points. Free stuffed cheesy bread is only 40 points now. And that’s to say nothing of offers that are exclusive to members.

Takeaway

Only you, of course, can know how to adjust your loyalty program. You need to look at your data to understand the best solution for waning engagement.

The last thing you should do is lower points thresholds without knowing your numbers. And if you’re considering gamifying your program, you need to know if that’s an approach your guests will actually like.

In other words, don’t rush to upgrade or update your loyalty program. Take time, collect relevant data, engage your team, and move forward with any changes with strategic clarity.

Image: Polina Tankilevitch via Pexels

The Passalacqua hotel on Lake Como in Italy

September 25, 2023by David Klemt David Klemt No Comments

The Best Hotel in the World is in Italy

The Best Hotel in the World is in Italy

by David Klemt

An intimate, 24-key property with extraordinary views of Lake Como holds the number-one spot on the first-ever World’s 50 Best Hotels list.

Unquestionably, every hotel on the list is incredible. Clearly, the World’s 50 Best is making their standards clear. Truly, I don’t envy the task the voters and academy chairs will face in organizing the 2024 list. (I do envy their travels and hotel stays, of course.)

Passalacqua, once a villa owned by a count, has earned the World’s 50 Best Hotels crown.

View this post on Instagram

A post shared by Passalacqua (@passalacqualakecomo)

Interestingly, a number of the hotels on the inaugural World’s 50 Best Hotels list are similar in size to Passalacqua, as far as number of keys goes. Like the number-one hotel, Aman Venice (no. 14) also has 24 keys. The Singita Lodges (no. 15) at Kruger National Park have 23 keys. Finally, Nihi Sumba (no. 18) has 27 keys, though they’re all separate villas.

Of course, Passalacqua also features separate buildings.

At the top of the property sits the Palazz, a decadent but elegant country home. Heading toward Lake Como from the Palazz, guests encounter the luxe Villa. Following are the bar, pool, fitness center, bocce court, tennis court, and acres of immaculate gardens. Overlooking the alluring waters of Lake Como is the Casa al Lago, literally “the House by the Lake.”

Through the Palazz, Villa, Casa al Lago, and seven acres of gardens, Passalacqua delivers a unique interpretation of luxury.

La Villeggiatura

I’m certain that when some people hear “best hotel” they immediately picture opulent temples built to deliver the highest level of hospitality to the elite among elite guests.

However, luxury, opulence, elegance, decadence… In the hospitality world, particularly in the five-star segment, there are multiple interpretations of those words.

On one end of the spectrum a concept can be ostentatious, pretentious. And on the other, an operator and their team can take great pains to ensure they deliver an experience that simply whispers luxury.

Passalacqua approaches luxury and indulgence with intention. There’s no question that the villa, built in the late 1780s for Count Andrea Lucini Passalacqua, is opulent. Villa Pasalacqua was put up for auction by its previous owner, an American banker, and purchased by the De Santis family in 2018. The family, who also operate the stunning, 84-key Grand Hotel Tremezzo, partnered with interior design studio BAMO for a three-year restoration. The results, of course, are breathtaking.

Breathtaking but restrained. Passalacqua’s guiding principle is to allow its guests to experience la villeggiatura. While some English speakers translate this concept to a vacation or getaway, it’s much more than that to Italians.

La villeggiatura, traditionally and to the Passalacqua team, means to leave one’s city home and travel for a stay in a country home, often for an entire season. The De Santis family delivers on this concept, adhering to their mission to ensure that Passalacqua guests feel as though their relaxing and recharging at their home in the country.

Considering what the collective at BAMO has to say about the property, the villa itself dictated that they honor la villeggiatura during the restoration of the property.

Quiet Luxury

Luxury and indulgence go beyond interior and exterior design, of course. Those elements are also about more than simply anticipating and catering to a certain level of guest’s every whim.

One of my favorite components of Passalacqua is the approach to food and beverage.

We’re talking about a property in Italy that has been ranked the best in the world; F&B must be part of the discussion.

The approach, according to Passalacqua, is to immerse guests in a feeling. That feeling is that they’re staying at their own country home or the elegant home of an Italian friend.

So, a guest may find their way to the kitchen. And that guest may find themselves chatting with the brigade, and then learning how to make pasta or tasting through wines that were just delivered.

Forget the chef’s table—this is an invitation to the chef’s home.

From what I can find, the F&B program at Passalacqua is incredible but unpretentious. It’s a carefree breakfast, an airy lunch with new friends, and an intimate yet convivial dinner with one’s favorite people.

This is quiet luxury and indulgence, and, to me, is what sets Passalacqua apart.

What World’s 50 Best Hotels Says

For further insight into why Passalacqua boasts the title of Best Hotel in the World, consider the following:

“Set within spectacular terraced gardens and unfolding over just 24 rooms in an 18th-century villa, Passalacqua is a showcase of the finest Italian craftsmanship in a sumptuous riot of ornate Baroque elegance. Ceiling carvings, original frescoes, Murano chandeliers and perfectly manicured gardens: it all comes together in a sublime retreat.

“The hotel is the creation of the De Santis family, whose history in hospitality is manifest throughout the Passalacqua operation. Each element of the hotel, from its lauded design to its formidable staff and breathtaking location, works in total symbiosis to earn the establishment the inaugural title of The World’s Best Hotel 2023.”

The World’s 50 Best Hotels continues:

“From its perch amid private grounds in Moltrasio, the hotel’s 24 rooms are spread out over three buildings: the main villa, the eight-room Palazz (housed in the former stables with giant original exposed beams) and the four-suite Casa al Lago down by the lake. Inside, Italian craftsmanship abounds with original frescoes and ceiling carvings that are further embellished with gilded mirrors, 19th-century portraits, lacquered antique tables, Murano chandeliers and Il Bronzetto light fittings. Outside, seven acres of perfectly manicured terraced gardens with olive groves, mimosa, roses and magnolia lead to the sexy pool terrace which is dotted with vibrant JJ Martin-designed parasols that add a cheeky, fashionable flair to the otherwise classic opulence.”

Congratulations to the owners and team behind Passalacqua! And congratulations to the 49 other spectacular hotels and resorts on the list.

Cheers!

Image: Stefano Anzini / Passalacqua

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

September 15, 2023by David Klemt David Klemt No Comments

Rémy Martin Pays Homage to Sobremesa

Rémy Martin Pays Homage to Sobremesa

by David Klemt

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

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

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

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

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

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

View this post on Instagram

A post shared by Rémy Martin US (@remymartinus)

Que Viva Rémy Sobremesa

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

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

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

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

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

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

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

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

The Mambo Mango Royale

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

#QueVivaRemySobremesa #TeamUpForExcellence

ABOUT RÉMY MARTIN

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

ABOUT HISPANIC RESTAURANT ASSOCIATION

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

ABOUT CHEF CARLOS GAYTÁN

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

ABOUT CHEF PAOLA VELEZ

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

ABOUT MIXOLOGIST JOSUÉ GONZALÉZ

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

Image: Rémy Martin

Red Daiquiri with lime wheel garnish on bar

September 13, 2023by David Klemt David Klemt No Comments

Drink Donnybrook: Let’s Talk Daiquiri

Drink Donnybrook: Let’s Talk Daiquiri

by David Klemt

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

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

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

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

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

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

History Lesson

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

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

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

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

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

Recipe Refinement

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

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

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

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

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

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

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

Recipe

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

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

Papa Doble aka Hemingway Daiquiri recipe

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

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

Image: Tai’s Captures on Unsplash

Spider Island Rum bottle and rum cocktail

August 30, 2023by David Klemt David Klemt No Comments

Drink Donnybrook: Let’s Talk Rum Punch

Drink Donnybrook: Let’s Talk Rum Punch

by David Klemt

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

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

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

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

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

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

A Bit of History: Rum Punch

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

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

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

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

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

A Bit of History: Scorpion Bowl

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

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

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

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

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

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

Rum Punch vs. Scorpion Bowl

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

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

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

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

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

Image: Odeani Baker on Pexels

Lynn House making Old Fashioned cocktails for Elijah Craig

August 29, 2023by David Klemt David Klemt No Comments

Prepare Now for Old Fashioned Week

Prepare Now for Old Fashioned Week

by David Klemt

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

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

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

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

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

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

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

Elijah Craig Old Fashioned Cocktail Contest

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

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

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

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

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

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

4 Day Weekend

Recipe by Stephanie Andrews

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

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

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

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

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

Borrowed Time

Recipe by Alec Bales

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

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

A Swallow’s Leave

Recipe by Caer Maiko

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

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

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

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

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

Santiago’s Luck

Recipe by Jake Powell; makes 10 servings

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

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

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

Image: Elijah Craig