Recipes | KRG Hospitality

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

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 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

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

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

The METAXA Sour cocktail made with METAXA 12 Stars, in landscape orientation

July 3, 2024by David Klemt David Klemt No Comments

3 Spins on Classics for July 4th

3 Refreshing Spins on Classics for July 4th

by David Klemt

Our friends over at Rémy Cointreau want to help you celebrate the 4th of July with your guests, so they sent over these three enticing cocktail recipes.

Back in January of this year they sent us cocktails dedicated to the 2024 Pantone Color of the Year, Peach Fuzz. And about four months ago, Rémy Cointreau shared National Cocktail Day recipes with us. In turn, we shared them with you.

More importantly, two of these builds are reinterpretations and refreshes of well-known classics. Below, you’ll find a reinvention of a Whiskey Sour and a Mojito.

There’s also a frozen Margarita, a perfect refresher for hot summer days and nights. Although, one can argue that this is a spin on the original, figuratively and literally since it’s going into a blender.

Of these three drinks, the METAXA Sour is the one I’m most eager to try. Most people are likely familiar with Cointreau and Rémy Martin Cognac.

However, they’re probably less acquainted with METAXA. Guests who appreciate a fine Cognac or complex whiskey or rum will likely enjoy METAXA 12 Stars. This brandy is the marriage of sweet Muscat wine from the Greek island Samos, fine wine distillates aged for up to 12 years, and Mediterranean botanicals.

Before being bottled, METAXA 12 Stars is aged in heavily toasted oak barrels for at least 12 months. Along with spice, expect dried citrus fruit, toffee, coffee, and chocolate on the nose and palate.

Personally, I recommend experimenting with METAXA 12 Stars (and its peer 7 Stars) in your brandy, bourbon, rye, and rum cocktails.

Cheers!

METAXA Sour

1.7 oz. METAXA 12 Stars
0.7 oz. Fresh lemon juice
0.3 oz. Sugar syrup
0.7 oz. Egg white, or 1 Tbsp. Meringue
Orange zest to garnish

The METAXA Sour is a spicy, citrusy, and bright take on the traditional sour. First, prepare a rocks by adding a large sphere or cube of ice. Next, simply add all of the ingredients (minus the garnish, of course) to a shaker filled with ice. Shake well, then strain, and dry shake to emulsify. Note: Some bartenders prefer dry shaking first, then adding ice, and then shaking again. Finally, pour into the prepared rocks glass, garnish, and serve.

Frozen Berry Margarita

1 oz. Cointreau
2 oz. Blanco tequila
0.75 oz. Fresh lime juice
0.5 cup Frozen berries
0.25 oz. Simple syrup
5 Ice cubes
Speared lime wheel and berries to garnish

Break out the blender. Oh, and try to sell more than one at a time to be more efficient.

This recipe is easy: add all of the ingredients except the garnish to a blender. I bet you know what’s next—blend everything together. Pour into a Margarita glass, garnish, and serve.

The Rémy Mojito

1.5 oz. Rémy Martin 1738 Accord Royal
1 oz. Fresh lime juice
0.5 oz. Simple syrup
1 0z. Sparkling water
Handful of mint leaves to muddle
Mint sprig to garnish

This recipe is a bit of a departure from the traditional Mojito your guests know and love. Therefore, it’s a new way to re-engage with a classic and have a new experience.

Start by adding pebble ice, Rémy Martin 1738 Accord Royal, lime juice, simple syrup, and a handful of mint leaves to a shaker. Per the recipe, using pebble ice should prevent the mint leaves from being broken and torn apart. Shake well, pour into a Collins glass, and top with the sparkling water. Garnish with mint sprig, and serve.

Disclaimer: Neither the author nor KRG Hospitality received compensation, monetary or otherwise, in exchange for this post.

Images courtesy of LaFORCE on behalf of Rémy Cointreau

June 5, 2024by David Klemt David Klemt No Comments

5 Books to Read this Month: June 2024

5 Books to Read this Month: June 2024

by David Klemt

Our inspiring June book selections will give you a new perspective on goal-setting and teamwork, develop leadership skills, and improve your F&B program.

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

Let’s jump in!

Love & Whiskey: The Remarkable True Story of Jack Daniel, His Master Distiller Nearest Green, and the Improbable Rise of Uncle Nearest

I first had the opportunity to hear Fawn Weaver tell her story, the story of Uncle Nearest, and boldly proclaim the superiority of Tennessee whiskey to Kentucky bourbon six or seven years ago at Tales of the Cocktail. Her presentation, literally kneeling on a bar for nearly an hour so everyone in the room could see and hear her, blew me away. I’ve been a huge fan every since. If you ever get the chance to hear Weaver speak, don’t think about it, just do it. And make sure to pre-order this book today because this story is incredible.

From Amazon: “Embark on a captivating journey with Love & Whiskey. New York Times bestselling author Fawn Weaver unveils the hidden narrative behind one of America’s most iconic whiskey brands. This book is a vibrant exploration set in the present day, delving into the life and legacy of Nearest Green, the African American distilling genius who played a pivotal role in the creation of the whiskey that bears Jack Daniel’s name.”

Pre-order this book here!

A Quick Drink: The Speed Rack Guide to Winning Cocktails for Any Mood

I can’t imagine that Lynnette Marrero and Ivy Mix need introductions at this point in their careers. Both are icons of the industry, and both have dedicated themselves to not only the crafts of bartending and hospitality but also giving back. Not only will you find more than 100 cocktail recipes in A Quick Drink, a portion of the proceeds are going to breast cancer charities.

From Amazon: “Award-winning mixologists Ivy Mix and Lynnette Marrero co-founded Speed Rack, a global all-women bartending competition where competitors show off their talents making both classic and original drinks as quickly as their arms can shake and stir—all in the name of raising money for breast cancer charities… Shining a spotlight on the most influential women behind the bar today and their inventive drinks, this hot pink celebration of the incredible Speed Rack community is an unconventional, inspiring resource for home bartenders and professionals alike.”

Order your copy today!

Open Wide: A Cookbook for Friends

Benny Blanco wears a lot of hats—artist, actor, music producer, and now author—and now he’s adding an apron to the mix. This cookbook is irreverent and informative, and I learned about it from a mention on Matty Matheson’s Instagram. If Matheson digs it, that’s all the endorsement I need to pick up a copy.

From Amazon: “I’ve been told some of the finest stories over meals. I’ve laughed so hard I thought I was going to actually die. I’ve fallen in love—sometimes with the food, sometimes with the person across the table. I’ve cried in good ways, and I’ve cried in bad ways. I hope you’ve been lucky enough to have all these same memories and then some. But if you haven’t, I can make you a promise. If you follow these three simple steps, it will all become a reality: Open this book. Open your heart. And open wide, baby.”

Pick it up now.

How to Lead with Purpose: Lessons in Life and Work from the Gloves-off Mentor

Look, you’re going to make mistakes as a leader. We all do, and we’ll continue to make them as life goes on. However, we can avoid some mistakes by learning from others’ experiences. Similarly, we can mitigate the damage when we make those same mistakes by, again, learning from others. Moreover, great leaders can make the world a better place by making a positive impact on the people they lead.

From Amazon: “Liam Black has been supporting social entrepreneurs and purpose-driven leaders for decades, and he understands what it takes to do work that goes beyond the bottom line – and what it can take out of you, too.

“In this no-bullshit, woo-woo-free book, he reveals how to align purpose and leadership, how to deal with uncertainty, imposter syndrome, anxiety and loneliness along the way, how to exercise authority (even in the face of endemic sexism), and when it’s right to walk away.”

Place your order or download it here.

Start Less, Finish More: Building Strategic Agility with Objectives and Key Results

As an entrepreneur or member of a leadership team, you’re likely familiar with the abbreviation “KPI.” However, the abbreviation “OKR” may be new to you. Whereas the former means, “key performance indicators,” the latter stands for, “objectives and key results.” To provide a quick explanation, the OKR approach usually consists of stating a huge goal, then creating a strategy around the measurable metrics that will help an organization know if they’re on track to achieving said goal. There are some people who prefer KPI to OKR. I think both can be implemented by different members within the leadership team.

From Amazon: “Written with senior leaders in mind, Start Less Finish More is an accessible and to-the-point manual that will give you practical, step-by-step tools for implementing OKRs in your organization. OKR leadership begins with the development of a lean, engaging, adaptive strategy that is translated into short term—typically 90-120 day—stretch goals. Leading OKRs is a transparent, engaging process that aligns the whole organization to your strategy, building collaboration, commitment and accountability at all levels.”

Get yours today!

Image: Mikołaj on Unsplash

Street art-style, AI-generated image of a chef holding a color-coded recipe sheet

May 28, 2024by David Klemt David Klemt No Comments

Chef Duffy x NRA Show: Balance

Chef Duffy x NRA Show: Balance

by David Klemt

Those would be some pretty rad sleeves in real life.

I’m not done with the invaluable menu tips and tricks shared by Chef Brian Duffy during his 2024 National Restaurant Association Show live menu reads.

The KRG Hospitality team attends and speaks at multiple hospitality industry trade shows, conferences, and expos each year. When reviewing the education on offer, I always search for Chef Duffy’s name to see if he’s doing live menu reads.

And why have I developed this habit? Simple: The amount of insights one can take back to their business and implement immediately. Consider the impact one of Chef Duffy’s asides can have just on the guest experience.

As an example, when addressing the burger section of an anonymous operator’s menu, he casually mentioned that he always adds two slices of cheese to a cheeseburger to fill the top out more.

There’s also his tip for housemade, signature seasoning blends. Don’t make a quart, make ten pounds and store the blend in a flat tray, labeled clearly. Chef Duffy’s reads aren’t a breakdown of tips that only the operator who submitted the menu will find beneficial; everyone who pays attention will walk away with valuable advice.

At this year’s NRA Show, Chef Duffy had only enough time to get through three menu reads. However, he still packed his session with helpful advice. So, after reviewing all the notes I took, I decided I’d need to write two articles.

Let’s go!

Achieving Balance: Food Costs

In yesterday’s article, available here, I touched on one of Chef Duffy’s key points: achieving balance.

He made this point in response to a sports bar menu that had a couple pricing issues. One involved add-ons, with two slices of bacon costing $3.50 while a chicken breast was six dollars. And then there were the daily specials: two Chicago-style hotdogs cost more than a burger.

However, there’s more to balancing a menu—and the kitchen—than ensuring pricing makes sense to guests.

By now, we’ve all heard and read ad nauseam that costs are rising. In fact, we’ve all experienced these increases. Streamlining the menu, including production, can help mitigate this issue.

As Chef Duffy said during his menu reads, he’d rather execute 25 items perfectly than produce 50 items that suck. I can say that we wholeheartedly agree with this sentiment.

In part, we agree because we favor smaller menus. Offering fewer menu items made perfectly—consistently so—with cross-utilized ingredients as often as possible reduces food costs. There’s also that pesky paradox of choice inherent to a bloated menu.

But there’s another benefit: kitchen team satisfaction and retention. An overwhelmed kitchen team is an unhappy kitchen team, and an unhappy kitchen team will look for the exits. Losing a single team member costs an operator thousands of dollars, let alone an entire team.

Achieving Balance: Labor Costs

This is probably my favorite tip from this round of live menu reads: Chef Duffy color codes his recipes and menus in the development stage.

An operator can realize multiple benefits from this approach to menu programming. Among these is a visual representation of how many dishes are being prepped and produced by each station.

Color-coding the recipes and menu allows an operator, their leadership team, and kitchen team to avoid, as Chef Duffy put it, hammering a specific station. I’ll also opine that this technique can help identify any labor or skill gaps (or redundancies).

Chef Duffy’s method of menu development also helps operators balance their menus before they ever reach their guests’ hands. Case in point: One menu Chef Duffy reviewed in Chicago listed a single item underneath its own menu section. That’s not great balance.

I think every restaurant and bar operator can benefit from this tip, whether a visual, auditory, reading, or kinesthetic learner.

Achieving Balance: All Hands

A restaurant or bar doesn’t achieve success due to the efforts of a single person. So, why do so many concepts maintain silos?

When Chef Duffy prices a menu, he doesn’t do so alone. Rather, he involves the owner (or owners) of the business, the kitchen manager, and the head chef.

The word “culture” is thrown around a lot these days, nearly to the point that the word has lost its meaning. An operator who truly wants to build a positive work and brand culture needs buy-in from their team. A great way to not achieve that is to avoid transparency.

So, share numbers with the appropriate parties. A head chef needs to know the kitchen’s numbers if they ever hope to achieve the title “executive chef.” The leader who oversees the kitchen team can’t do their job effectively if they don’t know what the kitchen costs the business and what revenue it generates.

And a team that doesn’t feel trusted or appreciated—and that there’s no opportunity to develop as a hospitality professional to grow in this industry—is one that won’t hesitate to leave for better employment.

To that end, Chef Duffy strongly recommends that operators spend an hour per week with each kitchen team member. After all, as Chef Duffy pointed out, if an operator’s vision isn’t being executed, they have only themselves to blame.

An operator can’t expect to achieve consistency without working to achieve balance. Without consistency, a sustainable, scalable business is unachievable.

Image: Shutterstock. Disclaimer: This image was generated by an Artificial Intelligence (AI) system.

May 16, 2024by David Klemt David Klemt No Comments

A New Empress Lays Claim to the Gin Throne

A New Empress Lays Claim to the Gin Throne

by David Klemt

The award-winning Empress 1908 Indigo Gin and Elderflower Rose Gin are welcoming a new addition to the Empress 1908 Gin portfolio, just in time for summer.

Empress 1908 Cucumber Lemon Gin is here to take a shot at the gin crown.

Inspired by afternoon tea, Cucumber Lemon pulls the flavor threads tighter, tying the portfolio together. Indigo, the first expression in the Empress 1908 lineup, is a balance between citrus and warm, earthy, herbal tones. This gin also made a splash due to its use of butterfly pea flower, not only imbuing the liquid with an enticing hue but shifting colors when interacting with different mixers.

Released last year, Elderflower Rose plays citrus against rich floral notes. On the palate, this expression also delivers subtle sweetness and spice.

That brings us to Cucumber Lemon. Whereas Indigo can be characterized as herbal and Elderflower Rose is floral, the newest expression is bright and energetic. Citrus is the star here, but cucumber, jasmine, and understated spice ensure the drinking experience is a balanced one.

Below, six cocktail recipes that showcase Empress 1908 Cucumber Lemon’s unique flavor profile. Scroll even further to learn more from the press release announcing this new expression’s release.

Cheers!

Cucumber & Tonic

2 oz. Empress 1908 Cucumber Lemon Gin
3 oz. Premium tonic water
Thyme sprigs to garnish
Lemon wheels to garnish
Cucumber slices to garnish

Fill a copa glass with ice, add Empress 1908 Cucumber Lemon Gin and premium tonic water. Garnish with cucumber and lemon slices and thyme sprigs.

Jasmine Sour

2 oz. Empress 1908 Cucumber Lemon Gin
¾ oz. Fresh lemon juice
¾ oz. Jasmine syrup
Egg white
Dried jasmine blossoms to garnish

Add all ingredients to a shaker tin and dry shake (without ice). Add ice to tin and shake again to chill. Double strain into cocktail glass and garnish with dried jasmine blossoms.

Gherkin Martini

2 oz. Empress 1908 Cucumber Lemon Gin
0.5 oz. Dry vermouth
0.5 oz. Gherkin brine
Lemon twist to garnish
Gherkin to garnish

Stir all ingredients with ice and strain into a chilled cocktail glass. Express lemon oils over the cocktail and garnish with a twist and gherkin.

Lemon Spritz

1 oz. Empress 1908 Cucumber Lemon Gin
1 oz. Limoncello
0.5 oz. Lemon juice
Dry sparkling wine to top
Soda water to top
Lemon slice to garnish

In a copa glass filled with ice, add gin, limoncello, and lemon juice, and top with sparkling wine and a splash of soda water. Give a quick stir to combine and garnish with lemon slice.

Little Saigon

1.5 oz. Empress 1908 Cucumber Lemon Gin
¾ oz. Lemongrass ginger syrup
¾ oz. Fresh lime juice
2-3 Mint and basil leaves, each
3-4 Bird’s eye chili slices (optional)
Lime yuzu soda to top
Cilantro sprig to garnish
Bird’s eye chili to garnish

Gently muddle basil and mint with syrup and lime juice in shaker tin. Add gin and chili slices, and shake over ice. Strain into Collins glass filled with ice, top with soda, and garnish.

Cantaloupe Smash

2 oz. Empress 1908 Cucumber Lemon Gin
¾ oz. Fresh lemon juice
¾ oz. Simple syrup
4 Mint leaves
3 Cantaloupe cubes
Mint sprig to garnish
Cantaloupe balls to garnish

In a shaker tin, muddle cantaloupe cubes with the liquid ingredients. Add mint leaves and lightly press to express oils. Shake over ice and strain over crushed ice. Garnish with mint sprig and cantaloupe balls.

EMPRESS 1908 GIN RELEASES CUCUMBER LEMON GIN

MAY7, 2024 (VICTORIA, B.C.)–Empress 1908 Gin, the fastest growing and #1 ranked ultra-premium gin in the U.S., today announces the U.S. launch of Empress 1908 Cucumber Lemon Gin. This premium, handcrafted gin is produced in small batches and distilled in copper-pot stills by Victoria Distillers, one of Canada’s oldest artisan distilleries.

The refreshing new expression is crafted with eight unique botanicals including juniper berries, lemon, jasmine, star anise, cucumber and fresh lemon zest. Inspired by traditional afternoon tea, Empress 1908 Cucumber Lemon Gin boasts lively citrus notes and bursts with extraordinary flavor.

The fusion of vibrant lemon zest and crisp garden cucumber beautifully complement the juniper, a subtle hint of cardamom spice and the delicate aroma of jasmine. Empress Cucumber Lemon Gin elevates the palate with its refined flavors, offering a delicate and refreshing finish.

“We always strive to create balanced, high-quality blends that inspire creativity and offer inviting flavors. Following the overwhelmingly positive reception of our Elderflower Rose Gin last year, we leveraged our Master Distillers’ extensive botanical expertise to introduce our next innovative flavor: Cucumber Lemon,” said Eric Dopkins, CEO and Chairman of Milestone Brands. “We are excited to see Empress Cucumber Lemon Gin support Empress Gin’s mission of creating the most distinctive cocktails.”

This new, ultra-premium expression joins the Empress portfolio ininviting consumers to join the Empress GINeration: The most distinctive gins, making the most distinctive cocktails. Other expressions include Empress 1908 Indigo Gin—the fastest growing and top ultra-premium gin in the U.S.*—and Empress 1908 Elderflower Rose Gin, which climbed to #4 in the ultra-premium gin category within just six months of its release. With the addition of Empress 1908 Cucumber Lemon Gin, the Empress portfolio expects to top 250,000 9L cases in North America this year.

Empress 1908 Cucumber Lemon Gin is best enjoyed in the signature Cucumber & Tonic cocktail, served with premium tonic water and garnished with a fresh cucumber slice and a lemon wheel to enhance the botanicals in the gin.

Empress 1908 Cucumber Lemon Gin is 42.5% ABV and is available nationwide in select retailers for a suggested retail price of $39.99 for a 750ml bottle. For more information on Empress 1908 Gin and its portfolio of products, visit www.empressgin.com and follow on social media @Empress1908Gin.

About Empress 1908 Gin

Handcrafted in small-batch copper-pot stills, the portfolio of award-winning Empress 1908 Gins are made by Victoria Distillers, one of Canada’s oldest small-batch spirits companies located in Victoria, British Columbia. Founded in 2017, the distillery has been recognized for its excellence by New York World Wine & Spirits Competition 2017, World Gin Awards 2018, Canadian Artisan Spirits Awards 2019 and Beverage Dynamics’ Spirits Growth Brand Awards in both 2021 and 2022. The Empress 1908 Gin spirits portfolio is crafted by Master Distiller Phil Lecours and comprises Empress 1908 Indigo Gin, Empress 1908 Elderflower Rose Gin and Empress 1908 Cucumber Lemon Gin. Empress 1908 Gin is the perfect combination of exquisite taste, delicate aroma, soft texture, and remarkable presentation that provides the perfect base for a new aesthetic of cocktail creation and enjoyment. Please visit www.empressgin.com for more information.

Empress 1908 Gin is a part of the family of Milestone Brands LLC, a premium spirits company based in Austin, Texas, that was founded in 2016 by two local entrepreneurs and veterans of the beverage and spirits industry, Eric Dopkins, former CEO of Deep Eddy Vodka and Chad Auler, creator of Savvy Vodka and co-founder of Deep Eddy Vodka. As a national spirits supplier, acquirer, innovator and marketer of alcohol beverage brands, Milestone’s portfolio also includes Dulce Vida Spirits, Campo Bravo Tequila, Naranja Orange Liqueur, and American Born Whiskey.

Disclaimer: Neither the author nor KRG Hospitality received compensation, monetary or otherwise, in exchange for this post.

Main image: Kyla Zanardi. Recipe images: Empress 1908 Gin

Ana Rosenstein at a table watching a bartender shake up an Amante 1530 cocktail

May 14, 2024by David Klemt David Klemt No Comments

Meet Your Next Love: Amante 1530

Meet Your Next Love: Amante 1530

by David Klemt

A beautiful new luxury amaro from Italy is committing to becoming your next—and best—lover, whether you enjoy it straight up or in a fabulous cocktail.

Produced in Tuscany, Italy, at the Il Palagio 1530 estate, Amante 1530 hits a multitude of sweet spots.

Whereas Aperol comes in at 11-percent ABV and Campari hits between 24- and 29-percent ABV, Amante 1530 rings in at 15 percent. Further, this amaro has less sweetness than the former and less bitterness than the latter.

I sat down with Ana Rosenstein, the brand’s CEO, for an episode of the Bar Hacks podcast. Declaring herself a nerd, she explains that Amante 1530 falls in between Aperol and Campari, and can serve as an aperitivo or a digestivo.

Notably, the team behind Amante 1530 isn’t out to replace Aperol, Campari, or other well-established amari on the market. During our conversation, Rosenstein shares that she believes the brand speaks to an amaro consumer that hasn’t, until now, found the product that truly speaks to them. (You’ll also gain some invaluable insight into succeeding with investors during this episode.)

Below, four recipes that highlight Amante 1530’s key flavor notes of citrus, ginger, and honeysuckle. That said, I think you’ll find that Rosenstein’s recommendation of enjoying it neat or on the rocks with a slice of Amalfi lemon delivers an elegant and refreshing experience. Cheers!

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The Last Lover

1.5 oz. Amante 1530
1 oz. Blanco tequila
0.5 oz. Fresh lime juice
2 oz. Quality soda water
4 cucumber rounds
1 barspoon Agave nectar (optional)

Muddle the cucumber rounds in a shaker, then add ice and the first three ingredients. As an option, you can add a barspoon of agave nectar. Shake, then strain into a Collins or highball glass. Top with soda water.

Moonraker

1.5 oz. Gin
0.75 oz. Amante 1530
0.75 oz. Fresh lemon juice
0.5 oz. Green tea simple syrup
3 Cucumber rounds
2 Cucumber ribbons to garnish

Muddle the cucumber rounds in a shaker. Fill shaker with ice. Add gin, Amante 1530, lemon juice, and green tea simple syrup. Shake well, then double-strain into cocktail coupe. Garnish with ribbons/lengthwise slices of cucumber, and serve.

Amante Spritz

2 parts Amante 1530
3 parts Prosecco
1 part High-quality soda water
1 Amalfi lemon wedge to garnish

Prepare a stemmed balloon glass or goblet by adding ice. Next, add the Prosecco to the glass, followed by Amante 1530. Top with soda water, then squeeze the juice from the Amalfi lemon and drop in the wedge to garnish.

Palombo

1.5 oz. Reposado tequila
0.75 oz. Amante 1530
0.25 oz. Fresh lemon juice
0.25 oz. Fresh lime juice
0.5 oz. Simple syrup
3 oz. Soda water
Lemon wheel to garnish

Prepare a Collins or highball glass by adding quality ice. To a shaker filled with ice add all the liquid ingredients except the soda water. Shake, then strain into the prepared glass. Top with the soda water, then garnish with the lemon wheel and serve.

Disclaimer: Neither the author nor KRG Hospitality received compensation, monetary or otherwise, in exchange for this post or podcast appearance.

Images: Amante 1530

May 3, 2024by David Klemt David Klemt No Comments

5 Books to Read this Month: May 2024

5 Books to Read this Month: May 2024

by David Klemt

Our inspiring and informative May book selections will help you improve your life and outlook, get a handle on operations, and build your leadership team.

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

Let’s jump in!

Now That I have Your Attention: 7 Lessons in Leading a Life Bigger Than They Expect

This book is listed as a pre-order but I was able to purchase mine a while back, and it arrived a couple of weeks ago. Nicolas Hamilton has overcome a lot in his life, to put it mildly. He has gone from being told he’d never walk to defying that expectation and driving in the British Touring Car Championship. In Now That I Have Your Attention, you’ll learn lessons, like rebelling against the rulebook, always walking the hardest path, and seeing rock bottom and never going back.

From Amazon: “Now That I Have Your Attention follows Nicolas’s remarkable journey and shares the valuable, tough, and often surprising lessons learned throughout his life.

“Nicolas’s journey has at times been hostile and has forced him to navigate periods of anger and resentment, but by building his mental strength and pushing himself beyond the physical limits of what anyone had ever expected of him, Nicolas has changed his life – and believes you can too.”

Pre-order your copy today.

Creativity, Inc. (The Expanded Edition): Overcoming the Unseen Forces That Stand in the Way of True Inspiration

Among other lessons, Creativity, Inc. drives home the importance of building an incredible team. However, that also includes building a culture of support and development.

From Amazon: “The co-founder and longtime president of Pixar updates and expands his 2014 New York Times bestseller on creative leadership, reflecting on the management principles that built Pixar’s singularly successful culture, and on all he learned during the past nine years that allowed Pixar to retain its creative culture while continuing to evolve.”

Purchase here.

The Cocktail Parlor: How Women Brought the Cocktail Home

On the surface, this is a recipe book. There are 40 “main” cocktail recipes along with 100 variants. But when we really dive in we see that The Cocktail Parlor is about giving women credit for shaping the past and present of cocktail culture.

From Amazon: “Journeying through the decades, this book profiles a diverse array of influential hostesses. With each historic era comes iconic recipes, featuring a total of 40 main cocktails and more than 100 variations that readers can make at home. Whether its happy hour punch à la Martha Washington or a Harlem Renaissance–inspired Green Skirt, readers will find that many of the ingredients and drinks they’re familiar with today wouldn’t be here without the hostesses who served them first.”

Pick it up today!

The E-Myth Revisited: Why Most Small Businesses Don’t Work and What to Do About It

Do you feel like you’re working at your business but not on your business? If you have a sense that you feel more like you’ve created a job for yourself than a business, this book may just help you turn things around as an entrepreneur.

From Amazon: “An instant classic, this revised and updated edition of the phenomenal bestseller dispels the myths about starting your own business. Small business consultant and author Michael E. Gerber, with sharp insight gained from years of experience, points out how common assumptions, expectations, and even technical expertise can get in the way of running a successful business.”

Order here.

Traction: Get a Grip on Your Business

As Doug Radkey, founder and president of KRG Hospitality says, a leader in this space needs strategic clarity. This book can provide insights into how to achieve that clarity, improve processes, and build a leadership team that can actually lead others.

From Amazon: “In Traction, you’ll learn the secrets of strengthening the six key components of your business. You’ll discover simple yet powerful ways to run your company that will give you and your leadership team more focus, more growth, and more enjoyment. Successful companies are applying Traction every day to run profitable, frustration-free businesses—and you can too.”

Buy it today.

Image: Mikołaj on Unsplash