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May 2, 2023by David Klemt David Klemt No Comments

5 Books to Read this Month: May 2023

5 Books to Read this Month: May 2023

by David Klemt

Our engaging and informative May book selections will take your front and back of house to the next level, and help develop your leadership skills.

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

Let’s jump in!

Contagious You: Unlock Your Power to Influence, Lead, and Create the Impact You Want

This is one of three books KRG Hospitality’s Jennifer Radkey read in February. It’s the sequel to a book titled Contagious Culture, which we featured last month.

From Amazon: “For anyone who’s sought to create change, or felt sucked into the drama and chaos of a toxic work environment, this book will advance the notion that everyone at an organization is a leader—for good or for bad—and that leaders have tremendous power to influence those who follow their example. The quality of our leadership is based upon our intentions, energy, and presence. By emphasizing authorship, self-care, and response-ability (not responsibility) as leadership skills and therefore cultural amplifiers, Contagious You shows you how to walk the path of more effective leadership while navigating the road blocks in your way. Whether these road blocks are working with negative co-workers with secret agendas and unrealistic expectations, or just the general ‘busyness’ of life and its excessive demands, this book will take you on a journey to create more space, more courageous leadership, and stronger collaboration to influence others and create the impact you desire.”

Grab this book today: click here.

Chef’s PSA: Culinary Leadership Fundamentals

If Chef’s PSA sounds familiar, that’s probably because it’s a series of four books. We included another book in the series, How Not to be the Biggest Idiot in the Kitchen, last December in our last book roundup of 2022.

Culinary Leadership Fundamentals is intended to prepare chefs to lead a brigade. It’s one thing to know how to prepare food; it’s another to know how to be the leader in the kitchen. Of course, this book is also full of valuable information for owners and operators. After all, they should know how their chef is approaching their role.

From Amazon: “When you become a Chef for the first time you may be put in a position where you know how to cook but not how to lead and manage. This book will teach you everything you need to know to become a Chef Leader in the kitchen. From how to manage costs, build a team, market yourself and overcome adversity. This is the book every Chef needs if they want a competitive edge in running a successful kitchen.”

Pick it up today!

Southern Cooking, Global Flavors

Chef Kenny Gilbert’s journey through the culinary world is epic. By the age of seven he had shown such an interest in the art of BBQ that his father bought him his first grill, a small Weber. After high school he moved from his hometown to Cleveland to attend the Pennsylvania Culinary Institute. After graduation, Chef Gilbert entered into an apprenticeship at the Ritz-Carlton, Amelia Island, in Florida. By age 23, Chef Gilbert earned the role of Chef de Cuisine. He has also opened restaurants and led the culinary programs at restaurants and hotel properties not only throughout Florida but also Colorado, Georgia, throughout the Caribbean, France, Japan, and Spain. Oh, and there was Chef Gilbert’s Top Chef season seven appearance, plus the development of his own line of spices and rubs.

His newly released book features 100 recipes that put international spins on southern classics. Pick up Southern Cooking, Global Flavors today!

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

We’ve addressed the need to compliment your cocktail menu with a dedicated ice program. This book, available now for pre-order, is from world-renowned cocktail and spirits writer Camper English. Not only does it include easy-to-follow instructions for you and your bar team to elevate your cocktail program, from full-proof to zero-ABV drinks. The Ice Book, then, is aptly titled—it’s everything you need to introduce a memorable drinking experience.

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.”

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

Long-time subscribers to KRG Hospitality’s newsletters and readers of our articles know that I love a controversial take on cocktails. Take, for instance, the origin of the Margarita. Well, the opening sentence from the description for The Book of Cocktail Ratios certainly got my attention.

From Amazon: “Did you know that a Gimlet, a Daiquiri, and a Bee’s Knees are the same cocktail? As are a Cosmopolitan, a Margarita, and a Sidecar. When hosting a party wouldn’t you enjoy saying to your guests, ‘Would you care for a Boulevardier, perhaps, or a Negroni?’ These, too, are the same cocktail, substituting one ingredient for another. Or if you’d like to be able to shake up a batch of whiskey sours for a party of eight in fewer than two minutes, then read on.

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.”

This book should provide you and your bar team with a totally different perspective when it comes to drink ratios. Pre-order your copy today!

Image: Mikołaj on Unsplash

"Think about things differently" neon sign

May 1, 2023by David Klemt David Klemt No Comments

Program for Unique Holidays: May 2023

Program for Unique Holidays: May 2023

by David Klemt

Do you want to stand out from from other restaurants and bars in your area? Change how you think about your May holiday promotions.

Several holidays are set against every date on the calendar, and May is no exception. These holidays range from mainstream to esoteric.

Pay attention to the “weird” or unique holidays to raise eyebrows, carve out a niche for your restaurant or bar, and attract more guests. Why do what everyone else is already doing? Why program only around the same holidays as everyone else?

Of course, you shouldn’t try to celebrate every holiday, strange or otherwise. Focus on the days that are authentic to your brand; resonate with your guests; and help you grab attention on social media.

You’ll find suggestions for promotions below. However, the idea behind our monthly holiday promotions roundup is to inspire you and your team to get creative and come up with unique programming ideas.

For our April 2023 holidays list, click here.

May 5: National Silence The Shame Day

Much progress has been made when it comes to reducing the stigma around mental health issues. However, there’s still much more work to do.

The focus of this holiday is just that: removing that stigma. You can use this holiday to encourage the conversation, raise awareness for issues close to you and your team, or to raise funds for a charitable mental health organization.

May 6: World Naked Gardening Day

Okay, so, unless you own a very niche restaurant, bar, or resort, please don’t celebrate this holiday naked while at work. Instead, celebrate the spirit of this holiday: reconnecting with and honoring nature.

One easy way to do this is to feature cocktails made and garnished with fresh ingredients: rosemary, citrus, juices, etc. And again, you can raise money for any number of conservation organizations dedicated to safeguarding natural resources.

May 8: National Have a Coke Day

Rum and Coke. Bourbon and Coke. Jack and Coke. Whiskey and Coke. If you’re a Coke restaurant or bar, you know what to do on this holiday. If you’re not, well… I guess you can program against it and launch National Don’t Have a Coke Day.

May 10: National Third Shift Workers Day

Depending on your hours of operation, this is an easy holiday to program around. To offer up just a few ideas: healthy meal options; restorative beverages; third-shift-specific LTOs.

May 16: National Do Something Good For Your Neighbor Day

Restaurants, bars, and hotels are the heart and soul of communities around the world. Use this day to give back to those who support you.

May 17: National Pack Rat Day

I’m sure if we all look around our homes we’ll see that maybe we have too much stuff. This is another excellent holiday to give back to our communities.

One way to do this is to host a clothing, canned food, or other resource drive. Donations can be rewarded with LTO items to encourage participation.

May 20: National be a Millionaire Day

Well, you probably can’t turn your guests into millionaires. However, you can certainly help your guests drink like one. While you can shine a spotlight on your super- and ultra-premium spirits, there’s another way: the Millionaire cocktail.

2 oz. Bourbon
0.75 oz. Grand Marnier
0.25 oz. Absinthe or pastis
0.5 oz. Grenadine
0.5 oz. Egg white
0.5 oz. Lemon juice, freshly squeezed
Freshly grated nutmeg to garnish

Prepare a coupe by adding ice to chill it. Dry shake all the ingredients, minus the nutmeg. Add ice and shake again until well chilled, then double-strain the prepared coupe. Garnish by grating nutmeg over the top of the glass.

Want to kick things up a notch? Offer the Billionaire cocktail:

2 oz. Baker’s 107-proof bourbon
1 oz. Lemon juice, freshly squeezed
0.5 oz. Grenadine
0.5 oz. Simple syrup
0.25 oz. Absinthe bitters
Lemon wheel to garnish

Prepare a cocktail glass by adding ice to chill it. Add all ingredients except lemon wheel to a shaker with ice. Shake until well chilled, then strain into the cocktail glass. Garnish with a lemon wheel.

May 25: Sing Out Day

I mean, if there was ever a day to promote karaoke, this is the one. Even better if you can design a competition around it to maximize engagement.

May 26: World Lindy Hop Day

Alright, I’m going to do it—I’m going to suggest you leverage TikTok and Instagram. The Lindy Hop is a dance, I can tell you right now that there’s at least a fair chance that people will be featuring this dance (or variations of it) on social media. So, time for you, your team, and guests who want to participate to learn the Lindy Hop.

May 30: National Mint Julep Day

There are a few easy ways to celebrate National Mint Julep Day. The first, of course, is to perfect your venue’s Mint Julep. The second? Offer a variety of Mint Julep riffs: chocolate, peach, tequila, mezcal, sage, basil… Come up with three or four and your LTO is all set.

A third way is to feature this year’s Kentucky Derby $1,000 Mint Julep Experience recipe, Secretariat’s Mint Julep:

2 oz. Woodford Reserve Kentucky Straight Bourbon Whiskey
1 oz. Housemade chestnut liqueur
1 sprig of Mint, for garnish
1 stalk of Virginia bluebells, for garnish

Pack a Julep cup with crushed ice, making sure to make a dome over the lip of the cup. Add the whiskey and liqueur to a mixing glass and stir. Pour over the prepared cup. Garnish with one sprig of mint and one stalk of Virginia bluebells. ($1,000 price tag optional.)

Image: Ivan Bertolazzi on Pexels

Heroica Puebla de Zaragoza Puebla, Puebla, Mexico

April 28, 2023by David Klemt David Klemt No Comments

Cinco de Mayo Isn’t Independence Day

Cinco de Mayo Isn’t Mexico’s Independence Day

by David Klemt

When planning and executing Cinco de Mayo promotions and menus it’s important to be respectful and understand what this day commemorates.

One step toward honoring this holiday rather than making a mockery of it? Knowing that Cinco de Mayo honors the Battle of Puebla, which took place in 1862.

This day isn’t—and I can’t stress this enough—Mexican Independence Day.

Fight for Independence

Mexican Independence Day is September 16, not May 5. Mexico was also called “New Spain” when the land was a colony under Spanish rule. And by most historical accounts, this 300-year rule wasn’t benevolent.

A Catholic priest named Miguel Hidalgo y Costilla, colloquially known as Father Hidalgo, dared to call for independence on September 16, 1810. Father Hidalgo rang the bell of his church in Dolores and delivered the famous “Grito de Dolores” speech (“Shout (or Cry) of Dolores).

It took over a decade of ferocious, brutal fighting for Mexico to earn its independence. Spain withdrew from the Mexican War of Independence on August 24, 1821. On that same date, Spain recognized Mexico as independent country. Mexico honors their independence by celebrating the day that Father Hidalgo, the Father of Mexican Independence, delivered his rousing speech.

Battle of Puebla

Just over four decades after defeating Spain, Mexico would be forced into another pivotal fight. I won’t get into the entire history here but France invaded Mexico.

Initially, Spain and the United Kingdom supported the invasion. Further, much of the world believed France would easily and quickly emerge victorious. After all, France sent a military force with superior equipment.

This wasn’t the first time France invaded Mexico, and it wouldn’t be the last. That’s another important detail to keep in mind: Cinco de Mayo isn’t Mexican Independence Day, and it doesn’t the mark the end of the Franco-Mexican War.

Cinco de Mayo, mainly celebrated in the Mexican state of Puebla, is about national pride. Outnumbered two to one and outgunned, Mexico forced the retreat of a military force that hadn’t experienced defeat for several decades on May 5, 1862.

The war didn’t end until the French withdrew from Mexico in 1867. During this time, the American Civil War was raging. Additionally, United States policy at the time was to remain neutral regarding wars in other countries. That said, historians point to Secretary of State William H. Seward as helping encourage France’s withdrawal.

However, I’d posit that it’s likely fierce resistance and failure to achieve victory easily over Mexican military forces that inspired France to abandon their campaign in Mexico.

Celebrate with Respect

It’s generally accepted that the first Cinco de Mayo celebrations in the US took place in California. Well over a century after Mexico’s victory at the Battle of Puebla, restaurants and bars across America were leveraging the holiday.

Again, it’s important to remember that Cinco de Mayo isn’t celebrated the same way in Mexico as it is the US. There are celebrations in Puebla but overall, it’s seen as a minor holiday.

When planning Cinco de Mayo promotions, it’s important that operators and their teams be respectful. May 5, 1862 wasn’t a party—hundreds of people died during the Battle of Puebla. Perhaps this comparison will help: Americans should know better than to say, “Happy Memorial Day,” on Memorial Day. It’s a day of mourning and remembering those who sacrificed their lives fighting for the country.

So, please celebrate with respect. Respect for Mexico and respect for Mexican culture and heritage. Don’t have your team put on sombreros, don fake mustaches, shake maracas, or engage in any other ridiculously racist stereotyping. I shouldn’t have to say this but don’t engage with racial or cultural stereotypes any day, ever, for your marketing and promotions.

Along those lines, don’t speak Spanish disrespectfully. That includes rejecting “Cinco de Drinko” or “Gringo de Mayo” in your marketing.

That said, if Mexican food and beverage staples make sense for your concept, feature them. Does your kitchen team make amazing, authentic tamales, tacos, and other items? Awesome. Showcase your tequilas, mezcals, and Margaritas. Offer the Batanga (but probably don’t give guests the knife).

Just be thoughtful and respectful with your Cinco de Mayo promotions.

Image: Jorge__ Medina_ on Pexels

Nikka Whisky Yoichi Single Malt 10 Year Old bottle

April 26, 2023by David Klemt David Klemt No Comments

Nikka Age Statement Whiskey Returns to US

Nikka Age Statement Whiskey Returns to US

by David Klemt

After an eight-year hiatus, Nikka is bringing age-statement whisky back to the United States, starting with Yoichi Single Malt 10-Year-Old.

Operators with robust whisky programs, their guests, and collectors will recall what happened back in 2015. That was the year that Nikka’s Yoichi age statement whisky line was shelved. The Yoichi portfolio’s stars—10, 12, 15 and 20 Year Old whiskies—were replaced by an expression labeled “No Age Statement.”

Interestingly, we can trace the withdrawal of age-statement Japanese whisky and disappearance of iconic bottles to the 1980s. In response to a slowdown in demand, Japanese distillers reduced production. While that move helped deal with the drop in demand and sales, there would be consequences decades later.

Eventually, the world discovered some of the most iconic whiskies on the planet: Hibiki 12 and 17, Yamazaki 12 and 18, and the aforementioned Yoichi 15 and 20.

Of course, the rabid demand for Japanese age statement whiskies resulted in an extinction event, of sorts. The reduced production that gave the world some of the most amazing luxury whiskies ever known, coupled with intense (and likely unforeseen) demand, eventually put distilleries in dire straits.

Simply put, Japanese distillers needed time to replenish their precious liquids. So, for several years, whisky lovers have been waiting for new aged-statement whiskies from Japan. Around 2017, articles and blog posts started sounding the alarm. Whisky experts told us we’d have to wait at least five years to see the return of age-statement expressions. And, as Nikka’s announcement shows, they were right.

To be clear, no-age-statement expressions have proven themselves compelling portfolio-mates during our wait. However, seeing a bonafide return to age statement whiskies is exciting.

Yoichi Single Malt 10-Year-Old

Not only is Nikka returning to age statements, they’re paying tribute with this 10-year-old release, a brand-new addition to the portfolio. Yoichi Single Malt 10-Year-Old commemorates Yoichi Distillery attaining “Important Cultural Properties” status.

More specifically, ten buildings on the grounds of Yoichi Distillery earned this important designation. Ten buildings, ten years of aging.

“We are honored for the Yoichi Distillery to receive this designation from Japan’s Agency for Cultural Affairs. This designation helps ensure we will pass on the history of Japanese whisky to future generations,” says Emiko Kaji, Nikka Whisky global marketing and sales general manager. “To celebrate this special honor, we welcomed the return of Nikka Whisky aged statements and released the Yoichi Single Malt 10-Year-Old, a new expression created by the current blenders.”

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A post shared by Nikka Whisky (@nikkawhiskyusa)

This new, 45-percent ABV expression will be available in limited quantities. However, Nikka says the production will be “ongoing” and release on an annual basis. The suggested retail price is $175.

“A momentous moment for Nikka Whisky, we are so excited to bring the release of Yoichi Single Malt 10-Year-Old to the US,” says Dan Leese, CEO and president of Hotaling & Co. “As Nikka Whisky looks to celebrate its 90^th anniversary in 2024, this release is a testament to their historical significance in the world of whisky and a preview of what’s to come as they continue to build and enrich their traditional range.”

Momentous, indeed. I’m eager to see more age-statement expressions become available throughout North America. Yoichi 10 is a fantastic start.

Image: Nikka Whisky

April 25, 2023by David Klemt David Klemt No Comments

TOTCF Names 2023 Spirited Award Honorees

TOTCF Names 2023 Spirited Award Honorees

by David Klemt

The Tales of the Cocktail Foundation has announced the 17th annual Spirited Awards honorees, organized into several regions.

Unless otherwise noted, each award category recognizes ten honorees. Categories include best cocktail bar, best restaurant bar, best hotel bar, best new bar, and best bar team.

Additionally, I have to say that I’m impressed by how the TOTCF further recognized several global regions. There’s the United States, of course, separated into three regions of its own. Then there’s Asia Pacific, Canada, Europe, Latin America and the Caribbean, and Middle East and Africa.

I’m focusing on three specific regions for this article: the US, Canada, and Latin America and the Caribbean. This decision comes from that fact those are KRG Hospitality’s three main areas of operation. But don’t worry, Asia Pacific, Europe, and Middle East and Africa: we’re coming for you, too.

To review the list in its entirety, please click here.

Unsurprisingly, Austin, Chicago, Las Vegas (our US headquarters), Nashville, New Orleans, New York, Phoenix, San Francisco, and Washington, DC are well represented. However, it’s refreshing to see other markets recognized, such as Portland, Maine, and Brookline, Massachusetts. Montreal, Toronto (our Canadian headquarters), Vancouver do Canada proud, of course.

Congratulations to this year’s honorees! Cheers!

Best US Cocktail Bar: US Central

Bordel (Chicago, Illinois)
DrinkWell (Austin, Texas)
Estereo (Chicago, Illinois)
Julep (Houston, Texas)
Kiesling (Detroit, Michigan)
Manolito (New Orleans, Louisiana)
Nickel City (Austin, Texas)
Sparrow (Chicago, Illinois)
Sportsman’s Club (Chicago, Illinois)
The Roosevelt Room (Austin, Texas)

Best US Cocktail Bar: US East

Bar Goto (New York, New York)
barmini by José Andrés (Washington, DC)
Dear Irving Gramercy (New York, New York)
Double Chicken Please (New York, New York)
Old Glory (Nashville, Tennessee)
Overstory (New York, New York)
Pearl Diver (Nashville, Tennessee)
Portland Hunt + Alpine Club (Portland, Maine)
Serenata (Washington, DC)
Service Bar (Washington, DC)
Sunken Harbor Club (Brooklyn, New York)

Best U.S. Cocktail Bar: US West

Bitter & Twisted Cocktail Parlour (Phoenix, Arizona)
Century Grand (Phoenix, Arizona)
Foreign National (Seattle, Washington)
Navy Strength (Seattle, Washington)
Raised by Wolves (San Diego, California)
Rum Club (Portland, Oregon)
Thunderbolt (Los Angeles, California)
Trick Dog (San Francisco, California)
True Laurel (San Francisco, California)
Wildhawk (San Francisco, California)
Yacht Club (Denver, Colorado)

Best US Restaurant Bar: US Central

Arnaud’s French 75 Bar (New Orleans, Louisiana)
Bakery Bar (New Orleans, Louisiana)
Grey Ghost (Detroit, Michigan)
Kumiko (Chicago, Illinois)
Lengua Madre (New Orleans, Louisiana)
Maple and Ash (Chicago, Illinois)
Margot’s (New Orleans, Louisiana)
Mister Mao (New Orleans, Louisiana)
Monteverde (Chicago, Illinois)
Spoon and Stable (Minneapolis, Minnesota)
The Hope Farm (Fairhope, Alabama)
The Lounge at MARCH (Houston, Texas)

Best US Restaurant Bar: US East

Blossom Bar (Brookline, Massachusetts)
Bresca (Washington, DC)
Café La Trova (Miami, Florida)
COTE Korean Steakhouse (New York, New York)
Crown Shy (New York, New York)
Gramercy Tavern (New York, New York)
Jaguar Sun (Miami, Florida)
Macchialina (Miami, Florida)
Manhatta (New York, New York)
The Grey (Savannah, Georgia)

Best US Restaurant Bar: US West

Accomplice Bar (Los Angeles, California)
Bar Agricole (San Francisco, California)
Bicyclette (Los Angeles, California)
Cleaver: Butchered Meats, Seafood & Classic Cocktails (Las Vegas, Nevada)
L’Oursin (Seattle, Washington)
Lolo (San Francisco, California)
Palomar (Portland, Oregon)
Redbird (Las Vegas, Nevada)
Valentine (Phoenix, Arizona)
Viridian (Oakland, California)

Best US Hotel Bar: US Central

Bar Marilou at the Maison de la Luz (New Orleans, Louisiana)
Catbird at the Thompson Hotel (Dallas, Texas)
Chandelier Bar at the Four Seasons New Orleans (New Orleans, Louisiana)
Hot Tin at the Pontchartrain Hotel (New Orleans, Louisiana)
Lazy Bird at The Hoxton (Chicago, Illinois)
loa at the International House (New Orleans, Louisiana)
Midnight Rambler at The Joule (Dallas, Texas)
The Bar at Hotel Zachary (Chicago, Illinois)
The Elysian Bar at the Hotel Peter and Paul (New Orleans, Louisiana)
Vol. 39 at The Kimpton Gray Hotel (Chicago, Illinois)

Best US Hotel Bar: US East

Allegory at the Eaton Hotel (Washington, DC)
Champagne Bar at The Surf Club Miami (Miami, Florida)
Dear Irving on Hudson at the Aliz Hotel (New York, New York)
El Quijote at Hotel Chelsea (New York, New York)
Minibar at The Meridian Hotel (Miami, Florida)
Orilla Bar & Grill at the Urbanica the Euclid Hotel (Miami Beach, Florida)
Panorama Room at Graduate Hotel Roosevelt Island (New York, New York)
Raines Law Room at the William (New York, New York)
White Limozeen at The Graduate (Nashville, Tennessee)
Zou Zou’s at the Pendry Manhattan West (New York, New York)

Best US Hotel Bar: US West

Anasazi Bar and Lounge at the Rosewood Inn of the Anasazi (Santa Fe, New Mexico)
ARDOR at The West Hollywood EDITION (West Hollywood, California)
Del Rey at Villa Royale (Palm Springs, California)
Hey Love at The Jupiter (Portland, Oregon)
Legacy Club at Circa (Las Vegas, Nevada)
Libertine Social at the Mandalay Bay (Las Vegas, Nevada)
Little Rituals at the Residence Inn/Courtyard by Marriott (Phoenix, Arizona)
Mountaineering Club at the Graduate Seattle Hotel (Seattle, Washington)
Overlook Lounge, Aperitifs & Spirits at the Wynn (Las Vegas, Nevada)
Ski Lodge at The Cosmopolitan (Las Vegas, Nevada)

Best New US Cocktail Bar: US Central

Adiós Bar (Birmingham, Alabama)
Bandista at the Four Seasons (Houston, Texas)
Dovetail Bar at the Schaeffer Hotel (New Orleans, Louisiana)
EZ’s Liquor Lounge (Houston, Texas)
In Plain Sight (Austin, Texas)
Nine Bar (Chicago, Illinois)
Penny Drip (Fort Wayne, Indiana)
Refuge (Houston, Texas)
The Elm (Bloomington, Indiana)
The Meadowlark (Chicago, Illinois)

Best New US Cocktail Bar: US East

Amazonia (Washington DC)
Chez Zou (New York, New York)
Church (Baltimore, Maryland)
Lobby Bar at The Hotel Chelsea (New York, New York)
Martiny’s (New York, New York)
Marygold’s Brasserie at the Arlo Wynwood (Miami, Florida)
Milady’s (New York, New York)
Nubeluz at The Ritz-Carlton New York, NoMad (New York, New York)
Swan Room at Nine Orchard (New York, New York)
The Danforth (Portland, Maine)
The Gibson Room (Miami, Florida)

Best New US Cocktail Bar: US West

Baby Gee (Long Beach, California)
Capri Club (Los Angeles, California)
Dalva (San Francisco, California)
For The Record (San Francisco, California)
Here Today Brewery & Kitchen (Seattle, Washington)
Khla (Phoenix, Arizona)
Pacific Standard + The Sunset Room at the KEX Portland (Portland, Oregon)
The Butterscotch Den (Sacramento, California)
The Let’s Go Disco and Cocktail Club (Los Angeles, California)
UnderTow (Gilbert, Arizona)

Best International Cocktail Bar: Canada

Atwater Cocktail Club (Montreal, Québec)
Bar Mordecai (Toronto, Ontario)
Bar Pompette (Toronto, Ontario)
Civil Liberties (Toronto, Ontario)
Cry Baby Gallery (Toronto, Ontario)
El Pequeño Bar (Montreal, Québec)
Milky Way Cocktail Bar (Montreal, Québec)
Mother Cocktail Bar (Toronto, Ontario)
The Cloakroom Bar (Montreal, Québec)
The Keefer Bar (Vancouver, British Columbia)

Best International Cocktail Bar: Latin America & Caribbean (LATAM&C)

ALQUÍMICO (Cartagena, Colombia)
Baltra Bar (Mexico City, Mexico)
Café de Nadie (Mexico City, Mexico)
Chintoneria (Buenos Aires, Argentina)
El Barón Cafe & Cocktail Bar (Cartagena, Colombia)
El Gallo Altanero (Guadalajara, Mexico)
Handshake Speakeasy (Mexico City, Mexico)
Las Brujas (Mexico City, Mexico)
Pocket (San Jose, Costa Rica)
Tres Monos (Buenos Aires, Argentina)

Best International Restaurant Bar: Canada

Aloette (Toronto, Ontario)
Bar Kismet (Halifax, Nova Scotia)
Highwayman Restaurant & Bar (Halifax, Nova Scotia)
Honō Izakaya (Québec City, Québec)
Kissa Tanto (Vancouver, British Columbia)
Le Majestique (Montreal, Québec)
Le Swan French Diner (Toronto, Ontario)
Published on Main (Vancouver, British Columbia)
The Ostrich Club (Halifax, Nova Scotia)
Wind Cries Mary (Victoria, British Columbia)

Best International Restaurant Bar: Latin America & Caribbean (LATAM&C)

ARCA Tulum (Tulum, Mexico)
Aruba Day Drinking Bar (Tijuana, Mexico)
Casa Prunes (Mexico City, Mexico)
COCHINCHINA (Buenos Aires, Argentina)
Huset Cocina de Campo (Mexico City, Mexico)
Lady Bee (Lima, Peru)
La Sala de Laura (Bogotá, Colombia)
Mesa Franca (Bogotá, Colombia)
SubAstor (São Paolo, Brazil)
Tan Tan (São Paolo, Brazil)

Best International Hotel Bar: Canada

1927 Lobby Lounge at the Rosewood Hotel Georgia (Vancouver, British Columbia)
Bar Artéfact at Auberge Saint-Antoine Hotel (Québec City, Québec)
Botanist at the Fairmont Pacific Rim Hotel (Vancouver, British Columbia)
Clive’s Classic Lounge at the Chateau Victoria Hotel (Victoria, British Columbia)
Clockwork Champagne & Cocktails at the Fairmont Royal York Hotel (Toronto, Ontario)
Library Bar at the Fairmont Royal York (Toronto, Ontario)
Lobby Lounge and RawBar at Fairmont Pacific Rim (Vancouver, British Columbia)
Marcus Restaurant + Terrace at the Four Seasons Hotel (Montreal, Québec)
Rundle Bar at the Fairmont Banff Springs (Banff, Alberta)
The Courtney Room at the Magnolia Hotel (Victoria, British Columbia)

Best International Hotel Bar: Latin America & Caribbean (LATAM&C)

BEKEB at the Hotel Casa Hoyos (San Miguel de Allende, Mexico)
Celajes Lounge Bar at Hotel Belmar (Monteverde, Costa Rica)
Fifty Mils at the Four Seasons Hotel (Mexico City, Mexico)
Hotel B Relais & Châteaux (Lima, Peru)
Mi Amor Bar at the Mi Amor Hotel (Tulum, Mexico)
Mezcaleria Gota Gorda at the Boutique Hotel Soiree (Playa Zipolite, Mexico)
Mulberry Project at La Zebra Hotel (Tulum, Mexico)
Nobu at the Nobu Hotel Los Cabos (Cabo San Lucas, Mexico)
Rum Room at Rosewood Little Dix Bay (British Virgin Islands)
Zapote Bar at the Rosewood Mayakoba (Playa del Carmen, Mexico)

Best New International Cocktail Bar: Canada*

Bagheera (Vancouver, British Columbia)
Bar Banane (Toronto, Ontario)
Friendlies Bar (Vancouver, British Columbia)
Mount Pleasant Vintage & Provision (Vancouver, British Columbia)
Sidecar (Ottawa, Ontario)
Simpl Things (Toronto, Ontario)
Stolen Goods (Ottawa, Ontario)
The Stock Room (Vancouver, British Columbia)

**8 nominees due to the number of nominations received.*

Best New International Cocktail Bar: Latin America & Caribbean (LATAM&C)

CATA Agave Bar (Tamarindo, Costa Rica)
Comeré (Oaxaca, Mexico)
Door No.4 (Georgetown, Cayman Islands)
Jardín Tragos y Pasteles (Bogotá, Colombia)
Juliana (Guayaquil, Ecuador)
Library by the Sea at The Kimpton Seafire Resort (Seven Mile Beach, Cayman Islands)
Mamba Negra (Medellín, Colombia)
Mulberry Project at Tribu Hostel (Holbox, Mexico)
Rayo Cocktail Bar (Mexico City, Mexico)
Sastreria Martinez (Lima, Peru)

Best US Bar Team: US Central

Arnaud’s French 75 Bar (New Orleans, Louisiana)
DrinkWell (Austin, Texas)
Grey Ghost (Detroit, Michigan)
Half Step (Austin, Texas)
Lazy Bird at The Hoxton (Chicago, Illinois)
Nickel City (Austin, Texas)
Porco Lounge & Tiki Bar (Cleveland, Ohio)
Standby (Detroit, Michigan)
The Roosevelt Room (Austin, Texas)
Three Dots and a Dash & The Bamboo Room (Chicago, Illinois)

Best US Bar Team: US East

Allegory at the Eaton Hotel (Washington, DC)
Attaboy Nashville (Nashville, Tennessee)
Bar Belly (New York, New York)
Clover Club (Brooklyn, New York)
Double Chicken Please (New York, New York)
Hawksmoor (New York, New York)
LPM Restaurant & Bar Miami (Miami, Florida)
Overstory (New York, New York)
Service Bar (Washington, DC)
The Fox Bar & Cocktail Club (Nashville, Tennessee)

Best US Bar Team: US West

Century Grand (Phoenix, Arizona)
Happy Accidents (Albuquerque, New Mexico)
Highball Cocktail Bar (Phoenix, Arizona)
Pacific Cocktail Haven (San Francisco, California)
Paper Plane (San Jose, California)
The Snug (Sacramento, California)
True Laurel (San Francisco, California)
UnderTow (Phoenix, Arizona)
Viridian Bar (Oakland, California)
Williams & Graham (Denver, Colorado)
Yacht Club (Denver, Colorado)

Best International Bar Team: Canada

Atwater Cocktail Club (Montreal, Québec)
BarChef (Toronto, Ontario)
Civil Liberties (Toronto, Ontario)
Clive’s Classic Lounge at the Chateau Victoria Hotel (Victoria, British Columbia)
Dear Friend Bar (Dartmouth, Nova Scotia)
Laowai (Vancouver, British Columbia)
Lobby Lounge and RawBar at Fairmont Pacific Rim (Vancouver, British Columbia)
Published on Main (Vancouver, British Columbia)
The Cloakroom Bar (Montreal, Québec)
The Keefer Bar (Vancouver, British Columbia)

Best International Bar Team: Latin America & Caribbean (LATAM&C)

ALQUÍMICO (Cartagena, Colombia)
Café de Nadie (Mexico City, Mexico)
Chintoneria (Buenos Aires, Argentina)
El Barón Cafe & Cocktail Bar (Cartagena, Colombia)
Handshake Speakeasy (Mexico City, Mexico)
Hanky Panky (Mexico City, Mexico)
Las Brujas (Mexico City, Mexico)
La Factoria (San Juan, Puerto Rico)
La Uat (Buenos Aires, Argentina)
Tres Monos (Buenos Aires, Argentina)

Image: Luciann Photography on Pexels

Classic Cointreau Margarita in landscape orientation

April 24, 2023by David Klemt David Klemt No Comments

Celebrate 75 Years of the Margarita

Celebrate 75 Years of the Margarita

by David Klemt

Cointreau is inviting you and your guests to celebrate the 75th anniversary of one of the most iconic cocktails on the planet: the Margarita.

That’s not hyperbole, by the way. While the cocktail is famously number one in the US, it’s also the top tipple in a number of other countries.

Focusing on the US, the Margarita certainly sees challenges to the cocktail throne. The Manhattan, Moscow Mule, and Martini have all taken shots at wearing the crown. In fact, the Martini is, as of 2022, sitting in the number two position.

So, there’s an excellent chance that right now, none of what I’ve written underneath the first sentence has registered with a certain type of reader. Declaring that 2023 is the 75th anniversary of the Margarita may have some people apoplectic right now.

Why’s that? Well, it’s because I’m implying that the origin of the Margarita is settled history. This is something that I love about cocktails: the origin stories of the classic cocktails. With few exceptions and modern cocktails, most cocktail origins are shrouded in mystery. Personally, I enjoy the fact that a single drink can give us so many stories and so much to argue about.

Cointreau believes the Margarita can be traced back to Acapulco. The story goes that Margarita Sames, a Dallas socialite, either requested a signature cocktail or created one herself for a party at her vacation home in Mexico. It’s said that her favorite spirits were tequila and Cointreau. As legend has it, Tommy Hilton was partaking in the festivities in Acapulco and enjoyed the cocktail. He added it to the menus at Hilton properties and there you have it—the Margarita started its journey toward securing the cocktail throne.

75 Years

We celebrate the Margarita on February 22 each year. However, the opportunity to showcase your Margarita(s) doesn’t end there.

One of these opportunities is coming up: Cinco de Mayo. This year, May 5 falls on a Friday. That gives you an entire weekend (or week leading up to the weekend of May 5) to feature an LTO menu of Margaritas.

Celebrating the Margarita also gives you and your teams the chance to upsell guests via premium, super-premium, and ultra-premium tequila options.

However, you and your guests can start celebrating this classic today via the Cointreau Margarita Pledge. Simply point guests who order a Margarita made with Cointreau to this website and they’ll have the chance to win a portion of $75,000. Each winner will be awarded $20 by Cointreau to help them celebrate Cinco de Mayo with a Margarita.

Of course, your front-of-house team should also encourage guests to snap a photo of their Margaritas and tag your restaurant or bar (and Cointreau) when posting to social media.

Below, you’ll find three Margarita recipes from Cointreau, along with an alcohol-free recipe. Cheers!

The Original Margarita

1 oz. Cointreau
2 oz. Blanco tequila
1 oz. Fresh lime juice
Lime wheel to garnish

Combine all ingredients in a shaker and add ice. Shake and strain into a salt-rimmed rocks glass. Garnish with a lime wheel.

The Spicy Margarita

2 oz. Blanco tequila
1 oz. Cointreau
0.75 oz. Fresh lime juice
2 Slices of jalapeño
2 Sprigs of fresh cilantro
Jalapeño to garnish
Lime wheel to garnish

Combine all ingredients in a cocktail shaker. Add ice and shake until well-chilled. Strain into a chilled Old Fashioned glass. Garnish with jalapeño pepper. Garnish with a lime wheel.

The Frozen Margarita

1 oz. Cointreau
2 oz. Blanco tequila
1 oz. Fresh lime juice
0.25 oz. Simple syrup
Lime wheel to garnish

Add all ingredients to a high-powered blender and blend to combine. Pour into salt-rimmed Margarita glass. Garnish with lime wheel.

Alcohol-free Classic Margarita

There are a couple non-alcohol brands that make adding a zero-proof Margarita to your menu simple. One such brand is Lyre’s, the Australian brand projected to one day be worth one billion dollars.

Not only does Lyre’s produce two tequila alternatives, they also make an alcohol-free triple sec. So, it really doesn’t get any easier to offer a premium non-alcohol Margarita that can justify a premium price.

An important note: Lyre’s is not an affiliate or portfolio-mate of Cointreau. I’m mentioning them here so that guests who aren’t consuming alcohol for any reason can still partake in celebrating the Margarita.

1.5 oz. Lyre’s Agave Blanco Spirit or Lyre’s Agave Reserva Spirit
0.5 oz. Lyre’s Orange Sec
1 oz. Fresh lime juice
0.25 oz. White sugar syrup (1:1)
1 Dash orange bitters (optional)
Lime wedge to garnish

Shake briefly with ice. Fine strain into glass. Half salt-rimmed cocktail coupette. Garnish with lime wedge.

Cointreau images courtesy of Cointreau. Alcohol-free Classic Margarita image: Lyre’s.

2023 Woodford Reserve Secretariat Julep cups

April 14, 2023by David Klemt David Klemt No Comments

How to Make a $3,500 Mint Julep

How to Make a $3,500 Mint Julep

by David Klemt

If you want to craft an incredible $3,500 Mint Julep, the first step is to acquire one of 50 Woodford Reserve gold Secretariat Julep cups.

Now, should $3,500 seem a “bit” exorbitant, you can also opt for one of 100 silver Julep cups for $1,000.

Cup in hand, simply fill it with crushed ice and pour a refreshing Mint Julep over it. Et voilà—a delicious $3,500 or $1,000 Mint Julep!

Okay, so you’re probably wondering what I’m on about. Am I really suggesting you craft thousand-dollar-plus cocktails? I mean…if you have guests who’ll pay that much, yes, I am.

In reality, however, I’m making you aware of this year’s Woodford Reserve $1,000 Mint Julep™ charity program. This program is a longstanding Kentucky Derby tradition.

For 2023, the $1,000 Mint Julep™ will benefit the Secretariat Foundation. That makes sense given that this year marks the 50th anniversary of Secretariat winning the Derby.

The foundation, the brainchild of Secretariat’s owner Penny Chenery, is a non-profit that focuses on equine-related industry subjects, such as:

veterinary research into lameness of the horse;
Thoroughbred retirement and rehabilitation facilities;
therapeutic equestrian programs; and
general funding for related established charitable programs.

Silver and Gold

As you probably can put together yourself, there are 150 Secretariat Mint Julep cups available. One hundred are silver, 50 are gold. Respectively, they cost $1,000 and $3,500.

In keeping with this year’s theme of celebrating Secretariat and supporting the horse’s namesake charity, each features blue and white checkered silks in sapphires. The 2023 Mint Julep cups are handmade by Louisville, Kentucky jewelers From the Vault.

People who choose to support the charity via purchasing the gold cup will have their name engraved on the bottom of the cup. These cups also come with the autograph of Ron Turcotte, Secretariat’s jockey.

In addition to supporting the charity, people who buy one of the 150 cups will have access to the $1,000 Mint Julep Experience at Churchill Downs on Derby Day. (Which is also where and when buyers must pick up their cups.)

Secretariat’s Mint Julep

Alright, so let’s be more realistic. Only 150 people are going to splash out for the $1,000 or $3,500 Secretariat Mint Julep. And while supporting a charity like the Secretariat Foundation is a great thing to do, people are struggling.

So, below you’ll find the recipe for the Mint Julep variation that those attending the $1,000 Mint Julep Experience will be enjoying. It’s up to you if you want to offer it on Derby Day to raise funds for the Secretariat Foundation or a charity of your choosing. It’s perfectly reasonable to simply offer the refreshing cocktail as a Derby Day LTO.

2 oz. Woodford Reserve Kentucky Straight Bourbon Whiskey
1 oz. Housemade chestnut liqueur
1 sprig of Mint, for garnish
1 stalk of Virginia bluebells, for garnish

Should you prefer a more traditional build, express the oils of a mint leaf inside the cup. Add the bourbon, chestnut liqueur, and crushed ice. Garnish with more crushed ice, mint, and Virginia bluebells, then serve.

For our most bourbon-centric Bar Hacks podcast episodes—including episode 32 with Woodford Reserve—click here.

Images: Woodford Reserve

April 12, 2023by David Klemt David Klemt No Comments

Tips from Tipps on Cool Concepts

Tips from Tipps on Building a Cool Concept

by David Klemt

It’s true that “cool” is difficult to define, and yet as amorphous a concept as it can be, we can create a vibe that embodies this important design element.

Some people have an innate understanding of the cool factor. They can identify it, design for it, and reënvision it. However, even these people can’t always explain the concept of cool.

To repurpose a 1964 quote from Supreme Court Justice Potter Stewart, “I know it when I see it.” And to paraphrase that quote, many of us would say we know cool “when we experience it.”

Of course, I can say that the KRG Hospitality team knows cool and develops concepts around this nebulous design concept. But that wouldn’t be cool; if you call yourself cool, you’re not. It’s sort of like attempting to give yourself a nickname—it really doesn’t work. (When I was in the Air Force I witnessed what happened to a few brand-new F16 trainees who tried to give themselves their own call signs. The results? Yikes.)

So, I’m going to share some helpful thoughts on this topic from a friend of KRG. Invictus Hospitality co-founder Michael Tipps, who knows cool when he sees and feels it.

Importantly, he and his team can also design for it. During the 2023 Bar & Restaurant Expo in Las Vegas last month he shared his thoughts on this idea to a room full of operators and leadership team members.

To check out some of the cool concepts in the Invictus portfolio, click here. For the KRG portfolio gallery, follow this link.

So, You Wanna be Cool…

With very few exceptions, most people thinking about their dream restaurant, bar, nightclub, eatertainment concept, or hotel don’t want to embody the antithesis of cool. In fact, I’ll say that if someone does design an “uncool” concept purposely and does so successfully…it’s cool.

That said, here’s an important tip from Tipps on developing a cool concept: “If your bar or restaurant is epic, it will attract everyone.”

However, that doesn’t mean designing a place that attempts to make everyone happy. Instead, consider your target guests—groups of people you and your partners understand, ideally—and design for them.

Nailing your concept for your target guests will attract other groups. And before anyone says that sounds exclusionary, that’s not what Tipps or I are talking about. Listen to anyone from the KRG Hospitality and Invictus Hospitality teams speak and you’ll know making any guest feel unwelcome isn’t on the menu.

Instead, consider the longstanding maxim that you can’t please everyone. Hence, focusing on your target guests to pull the threads tighter during the concept development phase.

Another key consideration when trying to nail down the cool factor? Differentiation.

“If everyone is used to westerns, somebody wants an action movie,” says Tipps. In other words, in a market saturated by one or two types of concepts, there are people dying for something different.

So, develop your dream concept with the idea of delivering something different in mind.

Stay True

This isn’t exactly a hot take but at the end of the day, all restaurants serve food. All bars serve drinks. All hotels provide rooms.

In other words, people can go anywhere for at least decent food and drink, and a place to sleep. The differentiators that separate one concept from another are atmosphere, service, and culture. Those three elements (along with some others) define a particular brand.

When your dream concept is on paper and you’re ready to make it a brick-and-mortar reality, you must stay true to it. Using the KRG process as an example, our feasibility studies, concept development plans, and business plans combine to form our Roadmap to Success. This is a document hundreds of pages long that’s unique to every client and concept we develop.

Once that deliverable is in your hand, it’s crucial to stay true. Or, as Tipps said at BRE in March, “You have to remain steadfast and focused on your concept.”

Designing a cool concept can take you into deep, uncharted waters in your chosen market. The voice telling you that you need to rein things in can be a loud, nagging one. Learn to quiet that panicking voice.

It can be daunting to design something you think is cool. You may find yourself asking if anyone would even want this “cool” concept.

Well, an unfiltered Tipps suggests you consider your answer to the following question: “How do people know what they want if they haven’t fucking seen it?”

You can build the next Applebee’s, Chili’s or Fridays. Or you can build something unique that will set a new standard in a market. And that’s not a knock against those chain restaurants—they’re successful on a global scale. But if you don’t want to operate an Applebee’s, don’t design yourself one.

A Word on Rebranding

Owing to the pandemic, rebrands are, as Tipps says, ubiquitous. This makes sense as people’s perspectives are different now. Operators want to finally own their dream concept. Hospitality pros want to work for brands that share their values, and that they deem cool. Guests want to spend their time and money on brands with which they identify (and also deem cool).

“If somebody wants to rebrand, they probably should,” says Tipps.

According to Tipps, however, “a lot of people confuse a rebrand with a refresh.”

While new tables, chairs, and paint can feel like a huge change, that’s not a rebrand. While many guests appreciate a refresh, their relationship with the brand won’t change much.

So, if an operator doesn’t plan and execute a full rebrand carefully, Tipps says they need to temper their expectations for a measurable ROI.

Now, if you have ideas for a cool rebrand, planning is crucial. But that doesn’t just relate to knowing what you want. You need to have your new name, logo, colors, menus, and exterior and interior designs finalized, of course.

However, you need to plan for how long the rebrand will take. As an example, when Invictus last rebranded their own concept they planned for two months to prepare to shut down for a full week.

Your cool new concept and its cool new details? They cost money and, as importantly, they take time. Which, as we all know in this business, costs even more money when you’re shut down.

Now’s the time to move forward with your cool new concept. Don’t hesitate to take your first step toward owning the cool brand you’ve always really wanted. While you’re dreaming about your concept, someone else in your market is making theirs a reality.

Image courtesy of Invictus Hospitality