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August 1, 2022by David Klemt David Klemt No Comments

Tales Reveals 2022 Spirited Awards Winners

Tales of the Cocktail Reveals 2022 Spirited Awards Winners

2022 Spirited Award winner Lynn House

Congratulations to the 2022 Spirited Awards winners, revealed last week during the 20th anniversary of Tales of the Cocktail.

First opening their doors in 2018, NYC’s Katana Kitten took home two awards. The dream team trio of Masahiro Urushido, Greg Boehm, and James Tune won Best US Cocktail Bar and best US Bar team.

Another American venue that won two Spirited Awards is Jewel of the South in New Orleans. Opened in 2019, Jewel of the South was crowned Best US Restaurant Bar. Additionally, the US Bartender of the Year is Chris Hannah, co-owner of the NOLA dining and drinking destination.

We also want to extend a special congratulations to Bar Hacks guest Lynn House. To learn more about House, this year’s Best US Brand Ambassador, check out episode 52 of Bar Hacks.

Internationally, two bars also took home multiple awards. 🔶🟥🔵 A Bar with Shapes for a Name and Lyaness at Sea Containers London, both in London, won two Spirited Awards. The former is this year’s Best New International Cocktail Bar. Plus, it’s the home of Remy Savage, the 2022 International Bartender of the Year.

Lyaness at Sea Containers London clinched Best International Hotel Bar andWorld’s Best Bar. So, London, New Orleans, and New York showed out at the 2022 Spirited Awards.

To view the finalists in each category, please click here.

US Award Categories

U.S. Bartender of the Year presented by Del Maguey: Chris Hannah (Jewel of the South, New Orleans, LA)

Best U.S. Bar Mentor presented by BarSmarts: Sean Kenyon

Best U.S. Brand Ambassador presented by Libbey: Lynn House (Heaven Hill)

Best U.S. Bar Team presented by William Grant & Sons: Katana Kitten (New York, NY)

Best U.S. Cocktail Bar presented by Absolut Vodka: Katana Kitten (New York, NY)

Best U.S. Hotel Bar presented by Grey Goose: Silver Lyan at the Riggs (Washington, DC)

Best U.S. Restaurant Bar presented by Maison Ferrand: Jewel of the South (New Orleans, LA)

Best New U.S. Cocktail Bar presented by Aviation Gin: Happy Accidents (Albuquerque, NM)

International Award Categories

International Bartender of the Year presented by Patrón Tequila: Remy Savage (🔶🟥🔵 A Bar with Shapes for a Name, London, UK)

Best International Bar Mentor presented by Lyre’s Non-Alcoholic: Lauren Mote

Best International Brand Ambassador presented by Lyre’s Non-Alcoholic: Martin Hudak (Mr. Black Spirits)

Best International Bar Team presented by House of Angostura: MAYBE SAMMY (Sydney, Australia)

Best International Cocktail Bar presented by Tequila Fortaleza: Tayēr + Elementary (London, UK)

Best International Hotel Bar presented by Perrier: Lyaness at Sea Containers London (London, UK)

Best International Restaurant Bar presented by Amaro Montenegro and Select Aperitivo: Sexy Fish (London, UK)

Best New International Cocktail Bar presented by Stranger & Sons: 🔶🟥🔵 A Bar with Shapes for a Name (London, UK)

Global Award Categories

Best New Spirit or Cocktail Ingredient presented by Tales of the Cocktail Foundation: Lyre’s Non-Alcoholic Italian Orange

World’s Best Cocktail Menu presented by Diageo Bar Academy: Little Red Door (Paris, France)

World’s Best Spirits Selection presented by Beam Suntory: Jack Rose Dining Saloon (Washington, DC)

Pioneer Award Presented by The Blend: Amanda Gunderson (CEO and co-founder, Another Round Another Rally)

Timeless International Award presented by Jägermeister: Harry’s New York Bar (Paris, France)

Timeless U.S. Award presented by Johnnie Walker: Bemelmans Bar at The Carlyle, A Rosewood Hotel (New York, NY)

Helen David Lifetime Achievement Award presented by William Grant & Sons: Julie Reiner (Co-founder Clover Club, Leyenda, Social Hour Cocktails, Mixtress Consulting)

World’s Best Bar presented by Tales of the Cocktail Foundation: Lyaness at Sea Containers London (London, UK)

Writing and Media Award Categories

Best Cocktail & Spirits Publication presented by Diageo Bar Academy: VinePair

Best Broadcast, Podcast, or Online Video Series presented by Diageo Bar Academy: The Cocktail Lovers

Best Cocktail & Spirits Writing presented by Diageo Bar Academy: “Get Real: The bar world looks beyond feel-good measures on sustainability and climate change” by Max Falkowitz for Imbibe Magazine

Best New Cocktail or Bartending Book presented by Lyre’s Non-Alcoholic: The Japanese Art of the Cocktail by Masahiro Urushido and Michael Anstendig

Best New Book on Drinks Culture, History, or Spirits presented by Diageo Bar Academy: The Oxford Companion to Spirits & Cocktails edited by David Wondrich with Noah Rothbaum

Image: Cory Fontenot

July 29, 2022by David Klemt David Klemt No Comments

How One Resort Fills the Choco Taco Void

How One Resort is Filling the Choco Taco Void

by David Klemt

We hate to be the bearers of bad news but after 40 years Klondike is officially retiring the Choco Taco, now a casualty in the supply chain battle.

According to the Klondike website, the decision to discontinue the Choco Taco comes down to demand. After four decades, the Choco Taco is falling to the wayside so that Klondike can focus on the rest of their legendary portfolio.

Unfortunately, sometimes intense consumer demand can lead to hard choices. Per Klondike, a spike in demand for their product lineup means narrowing their focus. So, we must all bid a fond but bitter farewell to the Choco Taco.

Now, lest we raise an eyebrow and cast a cynical eye toward this news, Klondike provides an assurance this isn’t a PR stunt. Cruise on over to their Instagram account and you’ll see a post denying any stunt Choco Taco retirement. Observe:

View this post on Instagram

A post shared by Klondike (@klondikebar)

It’s a bummer and a fake or quasi-discontinuation would be welcome. However, this appears to really be happening.

Filling the Void

Now, the great news is that restaurant and bar owners can recreate the flavors of the Choco Taco. Below, you’ll find a recipe from a casino resort offering their guests a taste of their favorite ice cream treat.

Calling Atlantic City home, Oceans Casino Resort and their F&B team are the masterminds behind the Chocotini. This $11 cocktail is available at Oceans now through the end of August.

Wisely, Oceans is making the Chocotini available to guests via four locations on property. Guests can order one at the Lobby Bar, restaurants Distrito and Makai, and the property’s Topgolf Swing Suite. Notably, Ocean Casino Resort boasts the largest Topgolf Swing Suite in America.

View this post on Instagram

A post shared by Ocean Casino Resort (@theoceanac)

In fact, Oceans recently completed a $15 million property improvement—and has committed to investing a further $85 million into the resort. With amenities like HQ²Beachclub, this casino resort rivals Las Vegas night- and daylife. Sets by Tiësto, DJ Snake, and Steve Aoki near the Atlantic City Boardwalk? Yes, please, and hand me a Chocotini.

Of course, you and your bar team can also create a creamy, chocolatey Martini to provide guests with a Choco Taco-like treat. I recommend also testing out a non-alcohol version for a tasty and booze-free sip.

Chocotini

Recipe and image courtesy of Ocean Casino Resort

1 oz. Stoli Vanil
2 oz. Godiva White Chocolate Liqueur
1 oz. Cream
0.5 oz. Creme De Cacao White (such as DeKuyper or Giffard)
Cocolate syrup to prepare glass
Whipped cream to top
Mini chocolate chips to garnish
Waffle cone piece to garnish

First, prepare a Martini glass by striping the interior with chocolate syrup. If preferred, place in refrigerator to chill glass and harden syrup striping. Add vodka, liqueurs, and cream to a shaker with ice. Next, shake until well chilled and strain into prepared Martini glass. Top with whipped cream, and garnish with chocolate chips and waffle cone piece.

Image: Klondike

July 27, 2022by David Klemt David Klemt No Comments

One White Wine, Two Wine Holidays

One White Wine, Two Wine Holidays

by David Klemt

In August, operators and their front- and back-of house teams can celebrate two restaurant and bar holidays with one white wine.

Obviously, that means two bites at the apple—or grape (my apologies, I’ll see myself out)—in the same week. In turn, that generates revenue and move wine inventory.

Okay, so what wine does double duty in August? Albariño, a popular white wine with origins in Portugal. In fact, there are two countries that dominate Albariño production, Portugal and Spain.

On Monday, August 1, your guests have the opportunity to celebrate International Albariño Day. Just three days later, August 4, we have National White Wine Day. How convenient!

As we know, while many of today’s guests have their favorites and stick to them, they like to try new things. This August, add Albariño to your Chardonnay, Moscato, Pinot Grigio, and Sauvignon Blanc lineup.

So, what do you need to know about Albariño? Let’s take a look at this refreshing white wine below.

The Wine Nerd Stuff

As I say above, Albariño traces its origins to Portugal. In its home country, this varietal’s name is Alvarinho.

Most people who are familiar with Albariño are familiar with bottles from Spain. So, Albariño is the same grape as Alvarinho.

Call it by either name, this white wine is an Old World wine. In fact, some of these vines are a few hundred years old. For those wondering, Old World wines come from Europe, speaking generally. And New World wines? Well, they come from anywhere not in Europe.

However, there is indeed New World Albariño. Also, if you happen to operate a restaurant or bar in North America, these New World versions can be easy to acquire.

Unsurprisingly yet conveniently, there are wineries producing Albariño in California. Of course, these California Albariños are different than their Portuguese and Spanish counterparts. California’s Central Coast wine region is warmer than Spain’s cool Galicia region.

The Flavors and Aromas

Alright, so what’s Albariño like on the nose and palate, and how does it finish? To answer these questions, let’s look at the Old World wine first.

Again, I’m speaking about this white wine in broad strokes. You and your staff will need to taste a few bottles to understand their nuances.

So, Portuguese and Spanish Albariño tends to be light-bodied and dry, with high acidity. On the nose, expect peach and citrus like grapefruit, lemon, and lime. You may also detect a hint of wet stone, owing to its minerality.

On the palate, there’s usually a touch of salinity, plenty of acid, and notes of grapefruit, honeysuckle, nectarine, honeydew, and granite. Expect a long, dry finish.

Now, since Old World versions tend to be grown in cool climates, they tend to be light-bodied. Since Californian Albariño grows in a warmer climate, its characteristics are different.

Generally speaking, California Albariño is medium-bodied in comparison to its Old World counterparts. The Californian wines tend to have both floral and tropical notes on the nose. Along with the notes one would expect from Spanish and Portuguese wines, California Albariño can also feature orange and elderberry flavors.

Don’t Forget the Food

Obviously, wine pairs well with food—that should go without saying. And it would have too, but I said it.

Anyway, maximize guest spend by including your back-of-house team for your International Albariño Day and National White Wine Day promotions.

For this varietal, think lighter foods. Seafood, freshwater fishes, chicken, tofu, salads, grilled vegetables, and fruits pair well with Albariño.

Of course, you’ll also want to consider cheese pairings. So, try your Albariños with Chèvre, Manchego, Burrata, Feta, Gruyère, and Brie.

You have time to add some crisp, delicious Albariños from multiple regions to your menu. Create two promotions that showcase these wines and lure in your guests with irresistible pairings.

Cheers!

Image: World of Wine Porto, Portugal (Hayffield L on Unsplash)

July 25, 2022by David Klemt David Klemt No Comments

Blasphemy! National Scotch Day Cocktails

Blasphemy! National Scotch Day Cocktails

by David Klemt

Psst! Don’t tell the purists but this article encourages the adulteration of Scotch by combining it with other ingredients to make *gasp!* cocktails.

Now, I jest…mostly. To be fair, I don’t often encounter purists who scoff or outright lost their minds if someone doesn’t enjoy their favorite spirit neat. However, it does happen every now and again. Seriously, it shouldn’t really matter how someone decides to order and enjoy their drinks. Want to order Johnnie Walker Blue Label with soda? Go for it.

So, below you’ll find cocktails rather than bottles for National Scotch Day. Sure, you can contact your reps, incur costs, and bring in some boast-worthy bottles. However, you can also spotlight what you already have on hand with revenue-generating Scotch cocktails.

No, you won’t find Scoch & Soda or the Rusty Nail among the recipes below. I would hope you and your bar team already have those down since they’re essentially two-ingredient drinks.

Also, I’ll award bonus points to anyone who locks eyes with a Scotch snob as they gulp down a Glenmorangie Signet Penicillin. Sure, that’s petty of me; it’s also fun. What are the bonus points good for? Hey, why are you asking so many questions?

A quick note: If you’d rather go with food on this holiday, check out our Scotch and cheese pairing article.

Penicillin

So, I’m going to start with my personal favorite Scotch cocktail. If you’re a KRG Hospitality regular, you already know this is one of my favorite drinks in general.

This is a modern-day classic—the Penicillin dates all the way back to the early 2000s. Operator, bartender, and cocktail creator calls for two types of Scotch to make this delectable drink.

2 oz. Blended Scotch
0.75 oz. Lemon juice, freshly squeezed
0.75 oz. Honey-ginger syrup (1 cup honey, 1 cup water, 1 6-inch bit of peeled and thin-sliced ginger)
0.25 oz. Peaty Islay Scotch to float
Candied ginger to garnish

Prepare a rocks glass with ice. Add first three ingredients to a shaker with ice, and shake until well chilled. Strain into the rocks glass and float Islay Scotch on top. Then, garnish and present.

For the syrup: Combine syrup ingredients in a saucepan and bring to boil. Reduce, simmer for five minutes, and set aside overnight in refrigerator. The next day, strain through cheesecloth.

Rob Roy

If you want to be flippant about it, the Rob Roy is a Scotch Manhattan. Of course, it’s easy to make that argument as cocktail historians believe the Rob Roy is an homage. At any rate, both are true classics, dating back to the late 1800s.

One of the fun elements of the Rob Roy is creating a signature version. Obviously, the Scotch and vermouth selection will impact the flavors of this drink. So, come up with a combination all your own to make this one of your bar’s specialties.

2 oz. Scotch
0.75 oz. Vermouth (equal parts sweet and dry vermouths to make a Perfect Rob Roy)
0.75 oz. Angostura Bitters
Brandied cherries to garnish

You’ll want to ensure you have chilled cocktail or Nick & Nora glasses on hand before starting this build. Combine the first three ingredients in a mixing glass with ice. Stir unti well chilled and strain into chilled glass. Spear cherries, garnish, and serve.

Bobby Burns

Interestingly, some believe this cocktail is a riff on the Rob Roy. So, why not have Rob and Bobby on your National Scotch Day drink menu?

Now, the drinks are similar, but the flavor profiles are vastly different. After all, the ratio of Scotch to vermouth is 1:1, and the recipe uses Bénédictine rather than bitters.

1 oz. Blended Scotch (supposedly, this should be at least 12 years old)
1 oz. Sweet vermouth
0.5 oz. Bénédictine
Lemon peel to garnish

Of course, this is where the argument that the Bobby Burns is a version of the Rob Roy gets stronger. See the build instructions for the Rob Roy above? Do the same, but garnish with a lemon peel.

Blood & Sand

Oddly enough, we don’t know the creator of this drink. We do know it appears in Harry Craddock’s The Savoy Cocktail Book, published in 1930. However, we don’t know for certain that he’s the inventor.

At any rate, we do know this 1:1:1:1 cocktail is delicious and a hit with whiskey fans.

0.75 oz. Scotch
0.75 oz. Cherry Heering
0.75 oz. Orange juice, freshly squeezed
0.75 oz. Sweet vermouth
Orange peel to garnish

Again, make sure you have chilled glassware to build this cocktail. In this case, coupes and cocktails. Combine all ingredients but the garnish in a cocktail shaker with ice and shake well. Next, strain into the glass, then garnish and present.

Rusty Compass

So, this build is a bit different from the others in that it calls for a particular Scotch and two specific liqueurs. Also, this one is bold as the Scotch you’ll use is rather powerful.

Obviously, this is a bit like a Rusty Nail, so you shouldn’t have any trouble with the recipe.

2 oz. Compass Box The Peat Monster
01.75 oz. Drambuie (for making Rusty Nails, too)
0.5 oz. Cherry Heering (which you have on hand for making Blood & Sands)
Orange twist to garnish

As you’re probably already guessing, you combine all the ingredients but the garnish in a shaker with ice for this build. Shake it, strain it, and garnish it. Oh, and you’ll want to present this in a coupe.

Image: Ambitious Creative Co. – Rick Barrett on Unsplash

July 21, 2022by David Klemt David Klemt No Comments

Cheese Pairings: Wine, Beer, Spirits

Cheese Pairings: Wine, Beer, Spirits

by David Klemt

National Wine and Cheese Day is Monday, July 25, so let’s take a look at pairings that will get mouths watering.

According to historians, people have been pairing wine with cheese for several centuries. And per scientists, this legendary pairing makes a lot of sense.

Cheese is, obviously, fatty. Further, fat is oily. Then we have alcohol, which is astringement. When we eat cheese or other fatty/oily foods, they coat the mouth. As we also know, alcohol tends to dry out our mouths.

So, the theory as to why pairing cheese with wine works comes down to balance. Of course, there’s a term for this balance you likely know: mouthfeel.

However, science has an additional theory about wine and cheese. For this theory, we look at the “flavor spectrum.” Flavors that are far apart from one another are often pleasant to us.

As an example, not many of us would appreciate a slice of cheddar cheese on top of a cheddar cheese-flavored cracker dipped in cheddar cheese sauce. That would be monotonous and boring.

Wine Pairings

Chardonnay and Camembert
Riesling and Raclette
Gewürztraminer and Edam
Pinot Grigio/Gris and Parmigiano Reggiano
Chenin Blanc and Chèvre
Sauvignon Blanc and Gouda
Champagne and Brie
Prosecco and Asiago
Rosé and Havarti or Fontina
Pinot Noir and Gruyère
Merlot and Camembert or Gorgonzola
Shiraz (Australian-style varietal) and sharp Cheddar or smoked Gouda
Syrah (French-style varietal) and Pecorino or Roquefort
Malbec and Manchego
Sangiovese and Fontina or Parmigiano Reggiano

Beer Pairings

Perhaps your guests would prefer to celebrate National Wine and Cheese Day with a substitution. Like, for instance, swapping out wine for beer.

Well, it turns out cheese goes great with many styles of beer.

American Pale Ale and American Cheddar
Amber Ale and Gouda or Brie
Witbier and goat cheese
Hefeweisen and Feta
American Lager and Mozzarella
American Pilsner and Chèvre
IPA and Parmigiano Reggiano or Blue Cheese
Brown Ale and Gouda
Porter and Muenster or Gruyère
Stout and Blue Cheese

Spirits Pairings

Hey, beer isn’t the only beverage that we can swap with wine. Interestingly, several categories of spirit pair well with cheese.

As with wine and beer, it’s crucial to try pairings with specific spirits before offering them to guests.

Vodka and Cheddar or Blue Cheese
Gin: London Dry and Pecorino; Genever and Triple Cream Brie; Plymouth and Époisses de Bourgogne
Brandy and Butterkäse
Rum and Fontina
Mezcal and aged Cheddar or Pecorino
Tequila: Blanco and Brie or Feta; Reposado and Manchego; Añejo and Parmigiano Reggiano
Bourbon and Parmigiano Reggiano
Rye and Gouda
Irish whiskey and Brie or Camembert
Scotch: Light-bodied and Comté; Full-bodied and Stilton. For a deeper dive into pairing Scotch with cheese, click here.

Image: Allison Kettlety on Unsplash

July 20, 2022by David Klemt David Klemt No Comments

Rabbit Hole Resources: Bourbon 101

Rabbit Hole Resources: Bourbon 101

by David Klemt

Those who want to learn about bourbon can access free resources from a credible and knowledgeable source: Rabbit Hole Distillery.

When it comes to learning about a particular spirit, those producing them tend to know the most. So, seeking education straight from the source is a smart move.

Now, hospitality professionals have a reliable, informative resource to add to their toolbox. Learn About Bourbon is Rabbit Hole’s ever-growing bourbon resource.

Bourbon Basics

If your restaurant or bar has bourbon on the menu, you’re likely at least familiar with the basics:

To carry the “bourbon” designation, one must produce the liquid in America.
The mashbill must consist of at least 51 percent corn.
It’s not permissible to use any additive except water.

Similarly, you are likely aware of some bourbon myths:

Only distilleries in the state of Kentucky can produce bourbon.
The name “bourbon” comes from Bourbon County.
The whiskey must be at least two years old to be bourbon.

As you can see from the first bullet point at the start of this segment, bourbon can come from any state in America. As far as the second myth, the origin of the name “bourbon” is a bit murky.

Interestingly, the third myth is somewhat true. To include “straight bourbon” on the label, the bourbon must be a minimum of two years old. Otherwise, once new-make whiskey comes into contact with the oak barrel in which it’s going age, it’s bourbon.

Learn About Bourbon

Rabbit Hole goes far beyond simple definitions on their Learn About Bourbon page.

Instead, the distillery dives deep into every element of bourbon production. As important, this page receives regular updates. In other words, much like bourbon itself, this resource gets better with age.

To give you an idea of how in-depth Rabbit Hole gets, let’s look at the Bourbon Barrel Char / Charring section. It’s essentially an article in and of itself at nearly 400 words. Additionally, there’s a link within this section that leads to an even deeper dive into toasting and charring barrels.

Elsewhere on the Learn About Bourbon page you can learn about esters. In fact, there’s a list of over a dozen esters for you to—yep, I’m gonna make the pun—go down the rabbit hole.

Rabbit Hole Blog

Now, it turns out that the distillery isn’t content with offering one bourbon education resource. There’s also the Rabbit Hole Blog.

Looking for bourbon cocktail recipes? Check out the brand’s blog. Currently, the top recipe posts feature the Golden Ponzu and Strawberry Bourbon Lemonade.

Curious about cooking with bourbon? How about a recipe for nasi goreng with a Rabbit Hole bourbon ginger sauce? As a bonus, this recipe should perform well with guests looking for plant-forward dishes with small amounts of animal protein.

Of course, there are also Bourbon 101 articles. For example, this link will take you to an article about wheated bourbons.

If you want to boost your bourbon knowledge and update your food and cocktail menus, check out Rabbit Hole’s blog and Learn About Bourbon page today.

Image: Vincent Pelletier

July 19, 2022by David Klemt David Klemt No Comments

2022 World’s 50 Best Restaurants: 1-50

2022 World’s 50 Best Restaurants: 1-50

by David Klemt

Finally, the World’s 50 Best announces the World’s 50 Best Restaurants, an impressive list of the finest places to dine across the globe.

Of course, this highly anticipated news comes on the heels of the World’s 50 Best Restaurants, 51 to 100. Last night, host Stanley Tucci and special guest co-hosts announced the winners in London.

Perhaps not too surprisingly, only three American restaurants are among this year’s top fifty. Of those three, one is in Healdsburg, California, which is the wine-producing region of Sonoma County. The other two American restaurants are in New York City, which isn’t exactly a surprise. And of those two restaurants, one, number 33 on this year’s list, is the winner of the Gin Mre Art of Hospitality Award.

Unfortunately, there are no Canadian restaurants on the World’s 50 Best Restaurants 2022 list. That applies to the back half of the list, numbers 51 to 100, as well.

Interestingly, the restaurant taking home the title of World’s Best Restaurant 2022 took the number two spot in 2021. Another hint: This year’s number one, by clinching the top slot, is also the Best Restaurant in Europe 2022.

So, do you think you know what restaurant is the best in the world? Scroll down to see if you’re right.

The World’s 50 Best Restaurants 2022: 50 to 1

Single Thread (Healdsburg, California, USA)
Ikoyi (London, England)
Leo (Bogotá, Colombia)
Oteque (Rio de Janeiro, Brazil)
Belcanto (Lisbon, Portugal)
Narisawa (Tokyo, Japan)
Le Bernardin (New York, New York, USA)
Boragó (Santiago, Chile)
Quique Dacosta (Dénia, Spain)
La Cime (Osaka, Japan)
Schloss Schauenstein (Fürstenau, Switzerland)
Sorn (Bangkok, Thailand)
Jordnær (Copenhagen, Denmark)
Fyn (Cape Town, South Africa)
Odette (Singapore)
The Clove Club (London, England)
Hiša Franko (Kobarid, Slovenia)
Atomix (New York, New York, USA)(Gin Mare Art of Hospitality Award 2022)
Mayta (Lima, Peru)
Arpège (Paris, France)
Florilège (Tokyo, Japan)
St. Hubertus (San Cassiano, Italy)
Le Clarence (Paris, France)
Hof Van Cleve (Kruishoutem, Belgium)
Restaurant Tim Raue (Berlin, Germany)
Frantzén (Stockholm, Sweden)
The Chairman (Hong Kong)
The Jane (Antwerp, Belgium)
Septime (Paris, France)
Mugaritz (San Sebastian, Spain)
Den (Tokyo, Japan)
Piazza Duomo (Alba, Italy)
The Alchemist (Copenhagen, Denmark)
Nobelhart & Schmutzig (Berlin, Germany)(Villa Massa Highest Climber Award 2022)
Elkano (Getaria, Spain)
Reale (Castel di Sangro, Italy)
Don Julio (Buenos Aires, Argentina)
Steirereck (Vienna, Austria)
Uliassi (Senigallia, Italy)(Highest New Entry Award 2022)
Maido (Lima, Peru)
Le Calandre (Rubano, Italy)
Quintonil (Ciudad de México, México)(Estrella Damm Chef’s Choice Award: Chef Jorge Vallejo)
Lido 84 (Gardone Riviera, Italy)
A Casa do Porco (São Paulo, Brazil)
Asador Etxebarri (Atxondo, Spain)
Pujol (Ciudad de México, México)
Diverxo (Madrid, Spain)
Disfrutar (Barcelona, Spain)
Central (Lima, Peru)
Geranium (Copenhagen, Denmark)

Image: Delightin Dee on Unsplash

July 18, 2022by David Klemt David Klemt No Comments

How Two Boston Hotels Modernized America

How Two Boston Hotels Modernized America

by David Klemt

To understand how far we’re moving forward with hotel design and hospitality we can look at two historic and influential Boston hotels.

In part, this dive into hotel history finds its inspiration from a Time Out list. Recently, the publication revealed their 2022 list of the world’s top cities.

According to Time Out, Boston, the location of two historically significant hotels, is 29th in the world. It’s also one of just six American cities to make the list. For some context, number 28 is Lisbon, Portugal, and number 30 is Mexico City.

Now, it’s impressive for a city to be the home of one influential hotel. That Boston is home to two is extraordinary.

Both hotels trace their openings to 1800s America. One is, to many, the first modern hotel in the US. The other is America’s longest continually operating hotel.

Tremont House

Now, neither of the hotels I’m writing about are the first hotel in America. That honor goes to the City Hotel in New York City.

However, the Tremont House in Boston, which traces its opening to October 16, 1829, delivered many other firsts. Sure, it’s not the first building designed and built to be used as a hotel. But look at the other firsts this historic hotel brings to the table:

Tremont House is the first hotel in America with a reception area.
Also, this is the first hotel in the US to employ bellboys.
Another impressive first for Americans and American hotels? Locking hotel rooms.
And behind the locking door of that hotel room, free soap.
Arguably the most important American hotel first ties into the free soap. The Tremont House is the first hotel in America with indoor plumbing.

Sadly, the Tremont House’s history ends just 66 years after first opening its doors. In 1895, the historic hotel was demolished. If you want to visit the site, head to 73 Tremont Street and check out the office building occupying the space.

Omni Parker House

So, the Omni Parker House obviously isn’t the first hotel in the US. And it doesn’t boast the first reception area, locking hotel rooms, or indoor plumbing in an American hotel.

However, this hotel brings with it other firsts. On top of that, the Omni Parker House is still operating today. Seriously—you can book a stay right now.

Another awesome detail of the Omni Parker House? Well, it’s literally across the street from the Tremont House’s former site. So, you can book a stay or pop by for a bite or drink, then walk across the street to stand where America’s first modern hotel once stood.

Also of note, the Omni Parker House opening date. This landmark hotel opened for business on October 8, 1855. So, the same month as the Tremont House, which was across the street, 26 years later. These historic hotels, then, were competing against one another in Boston for 40 years.

Upon opening, the Omni Parker House became the first hotel to separate room rates and fees for meals. Showing how much hotels in Europe influenced American hotel operators as they became more modern, this separation of fees was known as “the European Plan.” Prior to this development, guests paid an all-inclusive rate and had to eat when the hotel made meals available. The Omni Parker House gave more control over if and when guests ordered their meals.

In terms of firsts for Boston, the Omni Parker House has quite an impressive list:

The first hotel to offer cold and hot running water.
This is the first Boston hotel to feature an elevator for guests.
Oh, and this is where the Boston Cream Pie was created.
And let’s not overlook the Omni Parker House is also the home of the Parker House Roll.

Enduring Legacies

Clearly, the Tremont House’s influence on modern hotel design and amenities is undeniable. Once an afterthought, the lobby is now a prominent space in hotels. To show how far we’re taking the lobby, consider the Hyatt Regency in San Francisco (Time Out 25).

Incredibly, this space measures 42,000 square feet and stands 17 stories tall. Today, modern hotels are crucial design elements.

Indoor plumbing? Hot and cold water and toilets in rooms? We certainly take these design features for granted now.

Today, you can find hotel rooms that feature jetted tubs, steam showers, heated floors, multi-head showers, saunas, and views. And that’s to say nothing of the free soap, now often provided in partnership with the finest skincare companies.

Additionally, consider how we enter our hotel rooms now. One hotel in America had to be the first to feature locking hotel room doors. Now, we can access rooms through apps on our phones. There are also hotels that feature biometric technology. Not only can a guest access their room with this tech, they can complete check-in with biometrics.

When it comes to culinary influence, the Omni Parker House ushered in a new era. The power to order from a menu on your own schedule? It’s almost unbelievable that guests didn’t have that type of control until the mid-1800s.

Per historians, Harvey D. Parker was incredibly particular about his hotel’s culinary program. On average, chefs were paid $418 per year back then ($14,236 today). Parker paid a French chef $5,000 per year ($170,293 today).

We have to look backward to appreciate how far we’ve come. And we must tap into that appreciation to move forward.

Image: Omni Hotels & Resorts

July 13, 2022by David Klemt David Klemt No Comments

Is Your Business in a Top Time Out City?

Is Your Business in a Top Time Out City?

by David Klemt

Hot off the presses, Time Out is now revealing the results of their Time Out Index 2022, an annual list identifying the world’s top cities.

The global publication, founded in the late 1960s, surveyed 20,000 “city dwellers.” Time Out focuses on cities’ restaurant, bar, nightlife, entertainment, and art scenes.

For 2020 and 2021, Time Out put emphasis on the pandemic and how cities maintained resiliency and kept communities together. In 2022, priority is given to flourishing nightlife, dining, and drinking, along with culture.

Additionally, Time Out gives weight to a city’s sustainability, safety, walkability, and affordability. To learn more about how Time Out analyzes data, click here.

Compelling Rankings

Below, you’ll find Time Out’s ranking of the best 53 cities in the world for 2022. I’ve broken the list into sections: 53 to 11, and ten to number one.

Interestingly, the 20,000 survey respondents note the dining, drinking, and nightlife of the top five cities. In fact, the nightlife scene of number three is “the world’s best.”

And city number two? Survey takers think it’s the most fun—”funnest,” according to Time Out—in the world.

Now, I know our audience is largely American and Canadian, so I’ll get to how both rank. Six cities—the usual suspects, basically—in the US are on the list. Only one American city is in the top ten, and it’s likely not the one you think. As for Canada, one city claims the 27 spot, another is number nine.

You’ll find the Canadian and American cities in bold below. Champing at the bit to see the results? Scroll down!

Time Out Cities 53 to 11

Doha, Qatar
Hong Kong
Bangkok, Thailand
Istanbul, Turkey
Johannesburg, South Africa
Rio de Janeiro, Brazil
Auckland, New Zealand
Sydney, Australia
Abu Dhabi, United Arab Emirates
Singapore
Accra, Ghana
Los Angeles, California, USA
Rome, Italy
Dubai, United Arab Emirates
Barcelona, Spain
Miami, Florida, USA
São Paulo, Brazil
Dublin, Ireland
Athens, Greece
Manila, Philippines
Kuala Lumpur, Malaysia
Paris, France
Tel Aviv, Israel
Mexico City, Mexico
Boston, Massachusetts, USA
Lisbon, Portugal
Toronto, Ontario, Canada
Delhi, India
San Francisco, California, USA
Tokyo, Japan
Stockholm, Sweden
Birmingham, England
Buenos Aires, Argentina
New York, New York, USA
Lyon, France
Porto, Portugal
London, England
Taipei, Taiwan
Melbourne, Victoria, Australia
Mumbai, India
Manchester, England
Madrid, Spain
Cape Town, South Africa

The Top Ten Time Out Cities

Copenhagen, Denmark
Montréal, Québec, Canada
Berlin, Germany
Marrakech, Morocco
Prague, Czech Republic
Amsterdam, Netherlands
Glasgow, Scotland
Medellín, Colombia
Chicago, Illinois, USA
Edinburgh, Scotland

Congratulations to the top 53 cities in the world! We expect big things from their dining, drinking, and nightlife moving forward.

Image: Christopher Alvarenga on Unsplash

July 13, 2022by David Klemt David Klemt No Comments

Brutal: These Drinks are Heavy

Brutal: These Drinks are Heavy

by David Klemt

Several legendary and iconic heavy metal bands are stepping into the arena of the drinks industry, from beer to whiskey, and more.

You won’t find a celebrity rosé wine or mezcal on this list. Instead, you’ll find bourbon and rye blends, unique processes, full beer lineups, and small-batch releases.

Most importantly, these are products that deserve a place on your menus. These aren’t spirits and beers that rely on band names and their global recognition. Each of these can stand on their own.

In fact, one whiskey from Slipknot and an Iowa distillery won an award from Fred Minnick in 2019.

Metallica

You may familiar with Blackened, a rye and bourbon blend that finishes in brandy casks. This limited-edition, super-premium whiskey is also subjected to the proprietary Black Noise process.

In short, each batch of Blackened is enhanced by the frequencies of curated Metallica playlists. This whiskey is a true collaboration. Legendary Master Distiller Dave Pickerell partnered with Metallica and Meyer Sound for the recipe and process.

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However, Master Distiller and Blender Rob Dietrich has crafted a rye expression. Rye the Lightning is, as you can likely tell from the name, a rye whiskey. This expression also undergoes a very specific Black Noise process.

To craft Rye the Lightning, the live recording of Ride the Lightning in its entirety from Metallica’s Orion Music + More set is played to enhance the liquid. Taking things a step further, Rye the Lightning is finished in Madeira and rum casks.

Not content with just two expressions, there are also the Master of Whiskey Series and limited edition whiskeys available.

Iron Maiden

Iconic English heavy metal band Iron Maiden has steered heavily into the beer business. You won’t find a limited-release Lager here and a Pilsner there. No, Iron Maiden has a full lineup of beers in several styles.

Trooper, named for their song “The Trooper,” is the name under which the band crafts their beers in partnership with brewers like Bodebrown and Robinsons. You’ll find many beer styles under the Trooper label: Strong Bitter, English Extra Special, Porter, Golden, IPA, and more.

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Of course, there are limited editions. And why shouldn’t there be? Iron Maiden and there brewer partners want to have rock out, like they did with the Number of the Beast, a Bitter.

Motörhead

Since there’s a bourbon and a beer carrying the Motörhead name, you can create a Boilermaker honoring the heavy band. And as you may imagine, one-half of the Boilermaker is named after the song “Ace of Spades.”

In this case, Ace of Spades is a bourbon crafted in Fargo, North Dakota, by Proof Artisan Distillers. This distillery produced North Dakota’s first-ever bourbon, Crooked Furrow. Ace of Spades is a full-bodied, 90-proof high-rye bourbon with warm, sweet notes and a cinnamon finish.

For the beer, Motörhead tapped Madison, Wisconsin, brewers Ale Asylum. Röad Crew is a crisp, hoppy American Pale Ale with citrus notes.

Cannibal Corpse

This whiskey, Golden Blood, is actually the inspiration for this article and product roundup. Golden Blood by Cannibal Corpse, one of the heaviest bands on this list, is crafted in collaboration with Three Floyds Distilling.

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Since opening their doors in 2017, Three Floyds has been known for doing things differently. In fact, the distillery itself says their approach is “not normal.” So, this collaboration with Cannibal Corpse makes a lot of sense.

According to Three Floyds, the band itself selected the liquid. A single barrel straight malt whiskey, Golden Blood was aged four years in new, charred oak. And the label is sure to draw attention on your back bar.

GWAR

As the story goes, GWAR is not of this planet. Rather, GWAR is an intergalactic rock band that arrived on Earth via comet.

Well, when you have an origin mythology that incredible, you can’t phone in products tied to your name. I promise that you’ve never encountered a whiskey-crafting process like the one that produces Catoctin Creek Ragnarök Rye:

“The mad scientists at Catoctin Creek conducted experiments on aging the blood of GWAR in barrels made from the different types of wood scorched by the comet’s blast. They used the rarest of grains and watered their mash bill with the melted Antarctic ice to create a 92 strength rye whisky, pot stilled and then aged in charred new white oak. Members of GWAR then hurled the whiskey barrels into the orbit of the moon, causing contraction to take place as the barrels spun under the influence of the deathly coldness of space and the life-giving heat of the sun.”

Well, that’s different.

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Slipknot

Cedar Creek Distillery in Iowa crafts two whiskey expressions for Slipknot. The first expression is Slipknot No.9, a four-year-old blend of straight bourbon and straight rye whiskeys.

Then there’s Slipknot No. 9 Reserve. For this special release, award-winning Cedar Creek bottles the same bourbon and rye blend at 99 proof. Fred Minnick named Slipknot No. 9 Reserve the Best Celebrity Whiskey in 2019. That’s no small feat.

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An equally daunting feat? Getting your hands on Slipknot co-founder and percussionist Clown’s Iowa Shine. If you can find it, this bottle is Clown’s very own moonshine.

Honorable Mentions

The Deftones have partnered with Belching Beaver to craft an IPA called Deftones Phantom Bride. This IPA, a collaboration between head brewer Thomas Peters and the Deftones’ Chino Moreno, is made using Amarillo, Citra, Simcoe and Mosaic hops.

And then there’s Bay Shore, New York’s Great South Bay Brewery. The brewery has honored Pantera with a limited edition beer called Vulgar Display of Lager. Obviously, this is intended to honor the 30th anniversary of the thrash metal band’s brutal 1992 Vulgar Display of Power album.

Image: Alexander Kampmann from Pixabay