Bar Business Magazine August 2012

Number 06

Bar Design:

How to keep up with modern tastes on a modern budget.

The How-To Publication

BAR BUSINE$$ July/August 2012

M A G A Z I N E

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Bar Business Magazine

Loving Liqueurs These scintillating spirits surpass their subsidiary status

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On Tap july/august 2012

CONTENTS

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23

NA Drinks for mama

HOW TO 20

23

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green and great

NA DRINKS BUILD BUZZ

DESIgn and budget

From drinks to food and ways to recycle it all, going green is all about managing your resources on-premise and behind the scenes.

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Bar Business Magazine July/August 2012

We look at ways to build a better NA cocktail list to become a buzz-worthy destination for those not seeking a buzz from alcohol.

Keeping your club looking modern and up-to-date with today’s styles can still be done without breaking the bank.

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On Tap

BAR BUSINE$$

CONTENTS

Features

34 Departments 6 Bar room drawl 8 Booze News

Carbonated cocktails now come in bottles; ABSOLUT Stuga heads to the City of Angels; New Jersey bar builds good will with charity event; Five new Soho Houses by 2014.

12 liquid Assets

Sometimes we lose sight of liqueurs as being the often essential and always great spirit that brings a cocktail to life. Well, no more!

16 Tuning up

Several companies are offering bar owners—and customers—new control over music on-premise.

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30 ‘tis the season Deep in the summer swoon, making some great summer cocktails will keep your customers cool and calm.

34 glass class iii We conclude the three-part series on glassware mixology with a look at some Collins glass cocktails and recipes.

38 Big six

In the wacky world of west coast nightlife, Los Angeles has seen it all.

That is, until Bootsy Bellows and those puppets came along.

42 FOur Corners

With liquor laws lightening their grip state wide, the mixology scene in Park City, Utah is taking off.

46 Inventory 49 holiday happenings

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52 Who would Drink what?

This special section asks you to consider what some famous folks might drink at the bar today.

“Bar Business Magazine” (ISSN 1944-7531 [print], ISSN 2161-5071 [digital]) (USPS# 000-342) is published monthly except combined in January/ February, July/August, and November/December for $45.00 per year by Simmons-Boardman, 345 Hudson Street, 12th Floor, New York, NY 10014.

Periodicals postage paid at New York, NY and additional mailing offices. Copyright © 2012 Simmons-Boardman. All rights reserved. Printed in the U.S.A. No part of the magazine may be reproduced in any fashion without the expressed written consent of Simmons-Boardman. Qualified U.S. bar owners may request a free subscription. Non-qualified U.S. Subscriptions printed or digital version: 1 year US $45.00; Canada $90.00; foreign $189.00; foreign, air mail $289.00.

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Subscriptions must be paid for in U.S. funds only. For Subscriptions, address changes, and adjustments, write to: Bar Business Magazine, PO Box 10, Omaha, NE 68101-0010. Instructional information in this magazine should only be performed by skilled crafts people with the proper equipment. The publisher and authors of information provided herein advise all reader to exercise care when engaging in any o the how-to activities published in the magazine. Further, the publisher and authors assume no liability for damages or injuries resulting from projects contained herein. All rights reserved.

POSTMASTER: Send address changes to Bar Business Magazine, PO Box 10, Omaha, NE 68101-0010.

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Bar Business Magazine July/August 2012

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Bar Room Drawl

By Chris Ytuarte Editor-in-Chief

Bars, Beer, and Booze: The Ties That Bind Us On a week-long trip to Seattle last month, which culminated with a spectacular waterfront wedding on Bainbridge Island, I was reminded once again h o w fantastically universal the bar business can be in terms of uniting people on common ground. A good drink in a good bar (or at a g r e a t wedding) with good people not only helps reconnect old friends, but creates new ones as well.

My first visit to the Emerald City left me wanting more. I drank some amazing native beer (Loser Pale Ale, from Seattle’s Elysian Brewing, which celebrates the city’s famous Sub Pop Records with its slogan, “Corporate Beer Still Sucks” written on every bottle); I ate some incredible seafood (fresh Alaskan salmon from Pike Place Market); and I had one of the most astounding all-around meals I’ve ever experienced (the chef’s seven-course tasting menu, served in the private Cache Room at Canlis, overlooking Seattle’s Lake Union). The city was truly captivating.

But beyond the tourist traps and first-time must-see sights, one of my favorite moments came on a Monday night, in a low-key tavern called The Shadowland Pub in a section of southwest Seattle, a place where locals rule. I had made plans to bring a group of my New York friends (gathered in Seattle for the aforementioned 6

Bar Business Magazine July/August 2012

wedding) to take part in a pub quiz hosted by Scott MX Turner.

For years, Scott had MC’ed this same weekly quiz night in another offthe-beaten-path bar in Red Hook, Brooklyn, just blocks from where I lived at the time. His well-crafted, topical quizzes, paired with his political and cultural asides, always made for a fun night when I frequented his Brooklyn events. Two years ago, when he shipped off to Seattle, Scott left behind many loyal trivia buffs pining for his unique approach to bar room brain teasing. So of course, when I finalized my plans to be in Seattle, I immediately reached out to Scott about his new quiz night, and our group had a blast participating (though our knowledge of the Olympic games past and present was obviously lacking).

At the end of the night, leaving Scott’s Seattle pub quiz, walking out of the bar with a bunch of my buddies, it hit me just how universal the bar experience can be. Here I was, some 3,000 miles west of New York City, enjoying a trivia night in a Seattle bar in the same fashion I had for years back in Brooklyn. And it wasn’t just because the host was the same, or the format was familiar, or that some of the participants were friends from home.

More so, it was the notion that there is a common understanding of the way things go in a bar, amongst both patrons and proprietors; not in a boring, “same-old, same-old” kind of way, but rather in producing comfort and assurance that no matter where you are, or what coast you’re on, or what city you’re visiting, the universal nature of the bar business is always there to catch you. You might find old friends, you might make new ones; but you’ll always have the bar, some beers, and some booze to bind you to it all.

And that is good to know.

BAR BUSINE$$ MAGAZINE

July/August 2012, Vol. 5, No. 6 Bar Business Magazine (ISSN 1944-7531) is published by Simmons-Boardman Publishing Corporation 345 Hudson Street, 12th floor New York, NY 10014 executive offices

President and Publisher Arthur J. McGinnis, Jr. Associate Publisher Arthur J. Sutley 212-620-7200; fax: 212-633-1863 asutley@sbpub.com editorial

Editor-in-Chief Chris Ytuarte 212-620-7223; fax: 212-633-1863 cytuarte@sbpub.com art

Corporate Art Director Wendy Williams wwilliams@sbpub.com production

Corporate Production Director Mary Conyers mconyers@sbpub.com

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Art Sutley, West Coast 212-620-7247; fax: 212-633-1863 asutley@sbpub.com Vanessa Di Stefano, E-media 212-620-7263; fax: 212-633-1863 vdistefano@sbpub.com circulation department

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Booze News BOTTLED CARBONATED COCKTAILS DEBUT

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cool new trend in cocktails is coming to Philadelphia, at Chef Jose Garces’ European cafe, Garces Trading Company, where Beverage Manager Brandon Thomas is creating Hand-Bottled Carbonated Cocktails. Dine-in guests can enjoy three seasonally changing varieties of the tipples, for $12 each, which are mixed and then bottled with carbonation.

“We want to offer our customers something a little different, so we are creating great cocktails with a fizzy twist,” says Thomas.

These effervescent drinks are opened, poured and garnished to order, making them a perfect accompaniment to a meal. Throughout

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Bar Business Magazine July/August 2012

the seasons, Thomas will create new and exciting combinations. Currently, the restaurant bottles three varieties including: Americano, Campari and Sweet Vermouth with orange oil, garnished with orange peel; Avenue 1111, Tanqueray with house-made lime cordial, ginger beer and mint leaves, garnished with fresh mint; and Pepino Fresco, a version of the drink Chef Garces’ prepared during his Tortillas and Tequila battle on Iron Chef America, which mixes Cuervo Gold and St. Germain elderflower liqueur with celery juice, cucumber juice and lemon juice, garnished with paper-thin cucumber wheels. Thomas makes batches of the drinks, freezes them to 30 degrees, carbonates and bottles the cocktails.

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ABSOLUT Stuga Takes on Los Angeles “For the first time, ABSOLUT is giving bartenders an all access, no holds barred look into the inner workings that make up every aspect of the brand,” said Chris Patino, Manager Trade Education at ABSOLUT. “From the raw materials (winter wheat & pristine water) to the production process (batch

fermentation & continuous distillation) and the unparalleled relationship that the brand has had with the bartending community since its inception, ABSOLUT Stuga is new territory for the way the brand communicates. This is an incredible journey that we look forward to continuing.”

Charity Event Builds Good Will This past June, Zylo Tuscan Steak House in Hoboken, New Jersey and manager Kevin Hayes hosted a fundraising event for the Cristian Rivera Foundation to raise awareness and money to find a cure for Pontine Glioma, an inoperable brain disease that generally affects children between the ages of 1 and 9. Being a local cause, it wasn’t difficult for Hayes to rally the community around, bringing good will and great people into the bar for the one-night event.

“The biggest thing for us was getting all of the food and liquor donated,” said Hayes.

“It literally did not cost the foundation a single penny to host this event at Zylo, and that was our main goal. We were looking for exposure as a business, sure, but we were also looking to do it the right way.”

From wine to tequila to scotch to beer to vodka to hors d’oeuvres, all food and drink was all donated, as well as auction items like

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a signed hockey stick and NHL jersey from local New Jersey Devils hockey player Zach Parise and a signed chef’s jacket from TV’s Cake Boss, Buddy Valastro. “Every single penny that was raised at this event, all $55,000, was turned around and donated to the charity,” Hayes said proudly.

“Our intentions were to do some good will, get some good publicity out of it, and fill our restaurant on a night when it’s typically not full,” he added. “Our goal is to host an event like this every year.”

Five New Soho Houses

By Winter 2014 Soho House recently announced the second phase of an expansion plan for the private members club Group, launching five new houses to be opened over the next two years. New openings are confirmed for Toronto, Mumbai, Chicago, Istanbul and Barcelona by the end of 2014, bringing Soho House to four new international territories.

The new locations will retain the Soho House DNA, ensuring the clubs act as a home-fromhome for members in different corners of the world for the creative industries. Each new site whilst being recognizable as a Soho House, will take on a distinct look and feel drawing inspiration from its local area.

Nick Jones, Founder and CEO of Soho House commented on the expansion “I’m delighted that the Soho House family is set to grow—we’ve been working

on these projects for a long time, seeking out the right properties and locations in the cities we want to be in. Being able to announce five new Houses is a big moment for us”.

July/August 2012 Bar Business Magazine

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Booze News

MODELO ESPECIAL PROVIDES

A BLANK CANVAS

M

odelo Especial, the number-three imported beer in the U.S., has teamed up with sneaker giant PUMA, and Complex Media to launch the Modelo Especial Blank Canvas Project, a fully integrated campaign devoted to the brand’s self-expressive fans. The Blank Canvas Project is a program that celebrates self-expression by fusing music, art, and style inspired

by Modelo Especial.

The blank canvas of a PUMA sneaker was given to four musicians—Kevin Rudolf, John West, Los Rakas and Joell Ortiz—for each to create unique designs inspired by Modelo Especial and the artist’s unique sense of style.

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From now through September 3, fans 21-and-older can vote for their favorite PUMA sneaker design on Modelo Especial’s Facebook page (www.Facebook.com/ ModeloEspecial). “Our fans’ desire for self-expression manifests itself in many ways, whether it’s through the clothing they wear, the music they listen to, or the lifestyle choices they make,“ said Jim Sabia, Chief Marketing Officer for Crown Imports, Modelo’s exclusive U.S. importer.

In addition to a heavy online presence, select bars in New York City, L.A., Miami, Chicago, Houston, and Dallas will host Modelo Especial Blank Canvas events.

July/August 2012 Bar Business Magazine

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Liquid Assets

The Lost Land of Liqueurs

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he Lost Land of Liqueurs, I’m happy to report, is a myth. This uninteresting, non-descript island full of low-proof spirits of similar aesthetic does not exist.

In fact, thanks to modern mixology and the consumer’s ever-growing dedication to well-crafted cocktails, liqueurs have become more vital than ever before. Whether a critical component in award winning drinks, main ingredient in their own cocktails, or accompanying the booming “bomber” trend, liqueurs are far from lost on today’s back bars.

“I ordered a margarita the other night, and I decided to have one only because the menu said the recipe included Cointreau,” says Sean Hackney, Operating Partner with Roaring Lion Energy

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Drink. “I didn’t choose that margarita because it had a certain brand or style of tequila. I chose it because of the Cointreau, because of the liqueur they included. To me, personally, that makes the drink.”

Even within the most famous of mixed drinks, liqueur plays a key role. Controy Orange Liqueur, the “original Mexican Orange Liqueur” for authentic margaritas, has never been available for purchase outside of Mexico—until now. Pura Vida Spirits Company acquired the exclusive global distribution rights outside of Mexico in 2011, and as of late July is importing Controy to the United States, challenging Patron’s claim that they have the only Mexican-made orange liqueur. www.barbizmag.com

Too often relegated to secondary ingredient status or a flavor enhancer in liquor-based cocktails, losing sight of liqueurs as solid spirits both on their own and as the foundation for great drinks only limits your venue’s options.

We spoke to some liqueur brands—both new and old—about how their products stay strong amongst the big liquors and what this spirit segment has to offer the smart, modern bar owner today.

By Chris Ytuarte

“The addition of the margarita holy grail, Controy, to our family was a lifetime dream come true,” says Pura Vida Founder and Chairman Stewart Skloss, “Let the good times roll!”

Also bringing a new product to this U.S. this summer is Hackney’s Roaring Lion organization, which began moving an herbal liqueur called Josef M∑äch into American markets. At 40% ABV (and a cinnamon flavored version), it is “the stronger American cousin” to a product by the name of Josef Meiers, as Hackney describes it. Josef Meier’s—the number-two herbal liqueur in the U.K.—and its American counterpart aim to peel off some of the herbal market from Jagermeister.

“I think there needs to be an evolution in the liqueur category, www.barbizmag.com

and Jägermeister has done nothing to deliver as such,” says Hackney. “There’s an evolution based on truth and an evolution based on flavor, and they’ve ignored that in the same way that Red Bull has. That’s one reason we think Josef M∑äch is primed for the market. The other reason is, it’s not just the bomb market we’re targeting; we think, from a flavor perspective, that cinnamon is a very hot flavor right now. But we also think there’s something to be said about having a good solid product and a value proposition. Not everybody can spend $55 for a bottle of Grey Goose, but they still want something better than Banker’s Club.”

The evolution of liqueur is certainly being bolstered by another new product on the market this summer, Mariposa Agave Nectar, the first spirit of its kind, launched recently by Heaven Hill Distilleries. This artisanal liqueur is a highly mixable, easy-to-use sweetening agent created from agave nectar, then combined with 100-percent agave tequila and premium vodka.

Being brand new to the industry, the future is now for this inventive liqueur.

“The future for Mariposa is bright,” says Mariposa Brand Manager Hannah Venhoff. “Because it is such a versatile product, we see Mariposa adapting to trends and changes in the industry and remaining relevant to bartenders creating the cocktails and to consumers that will grow to love the dimension this liqueur adds to their cocktails. And that versatility and dimension absolutely give a liqueur like Mariposa staying power. With its roots in agave nectar—a sweetening agent used regularly in a wide range of cocktails—Mariposa offers bartenders and mixologists an upgrade from an ordinary ingredient that, with its spirit base, acts as not only a sweetener, but also adds complexity and stability to a cocktail. In addition, Mariposa is the only product of its kind in the industry. As we saw with our own PAMA Pomegranate Liqueur, when you introduce a product that is unique to the industry and serves a very distinct purpose, that product and the purpose become synonymous.”

For its part, PAMA has made quite a name for itself in the liqueur category as well. Introduced nationwide in 2005, PAMA Pomegranate Liqueur led the pomegranate-cocktail trend with its delicately balanced sweet-tart flavor, the result of all-natural pomegranate juice combined with vodka and a touch of tequila.

The first pomegranate liqueur in the U.S., the ruby-red cordial quickly earned awards and accolades throughout the mixology world, as it has grown into an essential ingredient found in fine cocktail bars everywhere. It is also a great example of how a quality liqueur can work as both a mixer and a base.

“There are very few products on the market that meet the requirements as a standalone and a modifier,” says PAMA Liqueur Senior Brand Manager Reid Hafer. “PAMA Liqueur, in the strictest sense, is a great modifier that offers bartenders an ingredient that can contribute sweetness or tartness to their cocktail. Having said that, there is beauty in the ability of PAMA Liqueur to contribute to a complex drink with a large number of ingredients and be a simple modifier to club soda, tonic, or champagne.”

For new liqueurs hitting the market today, finding an audience, building loyalty, and staying in the game long-term are goals that can be met through the proper due diligence. “The approach to getting a brand out there, for something like Josef M∑äch, is to have fun and get behind it on-premise, because that’s going to July/August 2012 Bar Business Magazine

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Liquid Assets “I don’t see liqueurs as a at the moment is a chocolate drive initial consumption and drive the initial experience with the second-tier redheaded stepchild martini,” says Peter Heyworth, President of Independent Distillers. brand,” says Hackney. “I believe behind the bar. But a core “And a chocolate martini is difficult some of that is event branding or promotion on-premise, but a lot of product needs to have a strong to make with all the ingredients and its time consuming. But with it is just getting bartenders behind enough taste to hold its own Naughty Cow, you can literally it and people enjoying the product.” shake it over ice and strain it into a “A liqueur needs to have enough individually as well as when martini glass and top it off with a depth and flavor to come through it’s part of a cocktail.” little Hershey’s chocolate syrup and once other ingredients are you’ve got your chocolate martini. introduced, yet maintain enough mixability to play nice,” says Peter Gyimesi at Frangelico So the bartenders tend to like that flexibility.”

In fact, one of Heyworth’s popular cocktails is the Nutty Cow, Hazelnut Liqueur. “In the end, you get a flavor profile that is which is two parts Naughty Cow and one part Frangelico, “which much more compelling than each of the individual parts.

To examine versatility in liqueurs and its effect on longevity, gives you that kind of nut and chocolate flavor that mixes very we can look at both the old and the new. A classic back bar staple well,” he says.

The new and the old, meeting up in the Lost Land of Liqueurs; like the visual aesthetic Frangelico, with its rope-around-thewaist-monk-in-robe appearance, has seemingly always been on yet, both have found their way. the bar.

“Many great liqueurs make a living at being an ingredient, but when the liquid is unique, balanced and delicious enough to be consumed straight on the rocks, as Frangelico is, you have something truly special,” says Peter Gyimesi. “A mature audience may enjoy Frangelico as a delicious after-dinner dessert cocktail or an alternative to Irish Cream in coffee. A younger target audience may enjoy Frangelico as an ingredient in stronger cocktails with rum or vodka, or an easy to drink shooter with friends. Frangelico can range from light and refreshing to warm and indulgent.”

While Frangelico has seen it all, some standalone liqueurs are just breaking into the market with hopes of similar longevity.

Manufactured by Independent Distillers USA, Naughty Cow is a 40-proof vodka-based chocolate milk liqueur that is meant to be enjoyed straight up on the rocks, or as part of a creamy cocktail.

“When we presented the product to bars, the bartenders all got very excited because the big drink that they all have to make 14

Bar Business Magazine July/August 2012

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Frangelico Caipiroska 30ml/1oz Frangelico 30ml/1oz Vodka Cranberry juice 8 lime chunks 1 teaspoon sugar Muddle lime and sugar in a highball glass. Add all other ingredients, fill with ice and stir gently.

Mariposa Mule 1.5 oz. Mariposa Agave Nectar Liqueur 0.75 oz. Lunazul Reposado 0.75 oz. Lime Juice 0.5 oz. Simple Syrup 4 oz. Ginger Ale Combine ingredients, except ginger ale into a shaker. Shake vigorously and pour into Collins glass with ice. Top with ginger ale.

Viceroy Daiquiri 0.75 oz. Mariposa Agave Nectar Liqueur 1.5 oz. Silver Rum 0.5 oz. Lime Juice 0.5 oz. Grapefruit Juice 0.75 oz. Simple Syrup Combine all ingredients intop blender with one cup of ice. Blend until smooth. Pour into hurricane glass and garnish with lime wheel and cherry on top.

Marie Antoinette 1 oz. PAMA Pomegranate Liqueur 1 oz. Gin 1 oz. Lemon Juice 1/2 oz. Simple Syrup Champagne Combine all ingredients except Champagne in a shaker. Add ice and shake vigorously. Strain into chilled glass and top with Champagne.

Naughtini Shake Naughty Cow over ice in a cocktail shaker. Strain into a martini glass and garnish with chocolate syrup.

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July/August 2012 Bar Business Magazine

15

Tuning Up

jukebox rock:

Who is in Control?

Like most modern technology that’s becoming handheld and on-demand, the on-premise trend in digital music is moving towards personalizing the process of music selection for both patrons and bar owners alike.

By Chris Ytuarte

T

he future is now, and it belongs to the people. Everywhere you look, the power is being passed into the palms of the public, from supermarkets offering shoppers handheld price scanners in order to expedite checkout lines, to airline e-ticket barcodes being emailed to passenger smart phones. But who is truly in control?

The same question could be asked on-premise, as the levels of control continue to shift—palm-held payment powers for patrons, table-side ordering kiosks in the form of iPads, and so on. Even the most basic of bar room entertainment is not excluded from these power struggles, as both owners and customers are taking the reigns of their music hardware and content.

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Bar Business Magazine July/August 2012

In fact, Roqbot (www.roqbot.com) is a company that aims to change the landscape altogether, and its executives envision a bar without a physical jukebox, where music selections are made via smart phone by customers who pick from a collection of songs streamed through your on-premise Internet connection.

Now who’s in control?

“We’re a streaming music service for businesses,” says Garrett Dodge, Co-Founder and CEO of Roqbot. “We basically take in the best elements of the jukebox and of a service like Pandora and of the bar owner’s iPod and we combine them into one business-oriented service. We have seven million songs in our catalog, and everything is online.”

Patrons at Roqbot locations use their iPhone or Android www.barbizmag.com

“This is the next frontier for music.

2012 and beyond will see a continued convergence of social, mobile, and music functions into our lifestyles and behavior.” music app to check in, find out what’s playing, request songs, vote on the current queue, and see the venue’s specials. Ultimately, customers “crowdsource” the music at that location.

“My co-founder and I were building other apps and we were tired of walking to the other end of the bowling alley to use the jukebox, so we thought there must be a way to have an app that would let you engage with the existing jukebox,” says Dodge. “We realized there was a big need for something different from the jukebox that still provided the continuous music businesses want, plus the ability to engage the customers.”

Over the last few months, Roqbot has been working with businesses and brands in cities like San Francisco, New York, Los Angeles, and Austin, and has recently collaborated with Miller Lite, Samsung, and the rock band Motley Crue to bring this new “mobile jukebox” concept to larger audiences. The question is, how

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does the modern bar owner adapt and profit from such a change?

“Honestly, I think for folks who have a successful jukebox, this may not be the solution for them,” says Dodge. “But what we see more frequently is that bar owners have a jukebox and they still use their iPod because the jukeboxes are not playing continuous music. They’re designed to encourage people to pump in dollar bills, and we take a different angle on it. We focus on creating the best possible music in the bar for everyone that’s in there.

What if some guy walks up and puts $20 of Rage Against the Machine on at happy hour and half your customers leave? You just made $20, but you just lost $200 on alcohol sales. Would you rather have $100 a week from your jukebox or $1,000 a week from people buying an extra beer and bringing their friends down?”

Taking a similar approach is iJukebox (www.myijukebox.com), a Boston, Massachusetts-based company that also believes today’s bar customers are made up of the “mobile generation.”

Chip Selley, Founder & CEO, says his technology provides “interactive music streaming for businesses” like bars and clubs, allowing customers to use their smart phones to select the music they want to hear. “This is the next frontier for music,” says Selley. “2012 and beyond will see a continued convergence of social, mobile, and music functions into our lifestyles and behavior, and that’s what iJukebox allows you to offer your patrons.”

TouchTunes Teams with Linkin Park Meanwhile, back in the realm of the more traditional digital jukebox: In partnership with Warner Bros. Records,

TouchTunes will feature a special promotion for rock superstars Linkin Park timed with the release of their new album, Living Things. Kicking off June 26, 2012, TouchTunes will host a sweepstakes giving one lucky Linkin Park fan a chance to win a guitar autographed by the band!

Entry to the sweepstakes will be available nationwide on participating TouchTunes digital jukeboxes and also online at http://www.touchtunes. com/linkinpark.

Simultaneously, TouchTunes will promote Linkin Park’s new album across targeted digital jukeboxes in the US and in Canada.

July/August 2012 Bar Business Magazine

17

Tuning Up

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Bar Business Magazine July/August 2012

But what about the bar owners— what do they control in all of this? That question led Tim Dever of BarJukebox (www.barjukebox.com) to offer bar owners outright ownership of their jukebox hardware, in effect cutting out the “middleman”—operators who traditionally lease the equipment to bars. In giving bar owners control of the equipment and the content, Dever hopes to not only increase their oversight of the entertainment, but boost profitability as well.

“We have many customers who say they’ve increased their revenue, just

Dever explains. “You can literally have a screen that says, ‘Don’t drink and drive, call AAA Cab service,’ and you can implement business logos, pictures, etc., and run those advertisements up there all night. And you can sell these ads to business and increase revenue by, say, another $10,000, if you get a couple of companies paying $100 a month for an ad that cycles non-stop throughout the bar.”

All three companies, with different approaches, offer more control of the music to both owners and customers alike. The experience of managing your

on the music plays, upwards of $10,000 dollars a year from what they’re accustomed to,” says Dever. “That’s a common thing amongst our clients.

And that’s before they even start using the advertising capacity that our jukebox offers.”

BarJukebox recently released its new Skyscraper floor box model (below, left), a unique-looking vertical jukebox that is trimmed with chrome, resembling a 1960s automobile, Dever says. “The Skyscraper already has a monitor built in for advertising, but you can wtake any monitor and plug it into our jukebox—or a series of monitors throughout the bar—and run food and drink specials on there or sell advertising to neighboring businesses,”

audio entertainment becomes more personal, and therefore, more memorable and encouraging of return business.

“Its really hard to replace someone’s iPod,” says Dodge. “But there’s a lot of things a bartender has to do using an iPod—change the playlist from happy hour to the evening mix or then to the latenight mix as the crowd changes, skip bad songs, etc. So we spent a lot of time trying to make it as easy as possible to combine the cool elements of the jukebox with the simple ease of using an iPod. And I think we’ve got a pretty cool solution for it, and everyday we’re trying to make that better.”

Well, it seems like everything here is under control. www.barbizmag.com

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How To:

Bar Make Your Green and Glam

Going Green, across the board

If your goal is to truly embrace an eco-friendly approach in your venue, we have a checklist of things for you to address—from spirits to food to design and even garbage— before you can truly say that it’s easy being green.

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et’sface it: Becoming a sustainable establishment isn’t easy, but it can make a major difference in how patrons perceive you and your business, and how many customers actually show up for a drink. There are both simple and complex ways to make your bar green, from recycling bottles to composting leftovers; you might choose to do just one thing, or you can overhaul the whole program across the board. Either way, there’s something for every bar to incorporate.

If you’re not sold on going green, give us 200 words to change your mind. Sustainability makes a difference to customers. In a 2010 survey by the consulting firm Technomic, 52% of consumers said they'd visit a

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By Jemma Davis sustainable dining establishment more often than other restaurants and bars. In addition, the same survey found that “by menuing even a small quantity of natural, organic and sustainable items, operators benefit from the ‘halo effect,’ in which the overall perception of the menu is elevated by the inclusion of a limited number of such items.” Even more so, watering holes are going green to stand out from the competition, as well as help the environment. The Green Restaurant Association, a nonprofit trade group with 850 members, has seen a 20% uptick in the number of member bars since 2010. In an interview with Las Vegas Weekly, Brad Tomm, sustainability manager for MGM Resorts, said, “Green

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has taken hold, it’s not a fad; it’s not a trend. It’s the way we do business. Greener business is a better business for us. We see impacts financially, environmentally and socially.” So you can kill two birds with one stone (drink two cocktails with one hand?) by getting more people in your bar and saving the planet.

So, how do you start? We’ve put together a green-bar guide so you can decide how many of these you want to implement in your bar:

THE DRINKS Implement a no bottles, no cans policy. Adding more beers on tap may seem labor intensive, but it will reduce your carbon footprint immensely. This is a win-win situation: if you don’t have bottles or cans, recycling becomes much easier. In Williamsburg, N.Y., Brooklyn Bowl's no cans, no bottles policy keeps waste to a minimum while providing beer enthusiasts with an extensive draught beer list that would make any Brooklynite proud.

Change the origin of your garnishes. Drink vessels and glassware aren’t the only thing that can make your bar green, what’s in the cocktails can too. You can deck out your menu with organically brewed beers, farm to table cocktails, and even biodynamic wines. The “halo-effect” is sure to occur if you have fresh mint in your mojitos or wine from a local vineyard. You can follow in the footsteps of Mare’ka Bar in Studio City, CA, which is known as "The Organic Watering Hole" that offers cocktails and elixirs with ingredients like Kombucha tea, fresh blackberries, basil and even beet juice.

THE FOOD Seasonal food is a hit with every customer. It’s an indirect way to show customers your food is fresh. Sending an employee to the local farmers market for fresh fish and vegetables on a weekly basis is something simple and easy to implement. If food is your thing, stack your menu with atypical but always interesting local and/or organic foods, like wild salmon and handmade pasta.

If keeping up to date on what is seasonal isn’t you’re forte there are farms that can do it for you. A widely popular program that is not only sweeping the nation, but also the world, is community-supported/shared agriculture (CSA).

This network works when a number of individuals purchase “stock” in a farm. Usually this comes in the form of produce on a weekly or bi-weekly schedule, however many farms have additional items such as eggs, meat and honey.

Customers receive a basket full of local, fresh produce and they know where it comes from and how it is grown, not something many can say about the local supermarket produce. There are CSA programs all over the country and the pricing is usually reasonable. If you’re using fresh fruits in your cocktails maybe CSA is something to consider?

THE DESIGN If you’re starting from the ground up, the world is your green oyster. Using more efficient lighting and air conditioning units can result in higher up-front costs, but are cost-efficiency in the long run. Mark Klemen's Butterfly Social Club in Chicago serves all the organic, local things you'd expect from an eco-friendly bar, but they've also incorporated sustainable design throughout. Using an elemental fire, earth, air and water idea theme allowed them to use sand/clay/straw materials, which keeps temperatures and air conditioning bills down.

For the creation of Bin 14 in Hoboken, NJ, Chef Anthony Pino made a “warm (and green) space, very economically, using wood and glass materials reclaimed and recycled from the building itself, and from other city landmarks, such as a nearby school.” Pino said they included, “a backlit wall of 1500+ bottles for our backyard space, that makes for a very romantic atmosphere (and sends a subtle message).”

Since drinking beer, wine or liquor all night inevitably results in a trip or two to the restroom, many eco-bars have made the smart and simple choice to install low-flow or dual-flush toilets in their restrooms, which save water. You can even create useful items like planters out of used beer kegs and recycle used fryer oil into diesel.

THE WASTE Recycling is the easiest option for bars. If you don’t get rid of bottles and cans, you can at least recycle them. But if you’re going to recycle, do it right and check out your city’s recycling programs. Some companies will sort for you, but most require sorting on your end. You can set up a space for waste in an organized way to make sure your employees are executing the

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program too: having four different bins clearly labeled will do the trick. We’ve included links below for the big six city’s recycling programs.

Other places compost their waste, a huge boon to the environment considering that Americans throw away more than 25% of the food they prepare, according to the Environmental Protection Agency.

Some bars go truly full circle by using their compost to grow fresh fruits and vegetables in their gardens, which they then serve up to their patrons. Take a look at these venues from across the country (and specifically from our Big Six cities) and their respective approaches to going green:

LA: Keeping the left coast clean should be a priority, so the City of Los Angeles Department of Public Works Bureau of Sanitation issues blue containers for recycling. Visit the Web site for a list of items that can be placed in the recycling containers: www.lacitysan.org/solid_resources/ recycling/curbside/what_is_recyclable.

Chicago: Unmanaged garbage could blow everywhere in the Windy City, but the good folks at Waste Management Chicago offer single stream recycling service programs to businesses throughout the city. To find out more, visit www.wmchicago.com/ RecyclingServices.html.

New York: It's the city that never sleeps, so we must produce a lot of garbage. New York City recycling regulations depend on the type of collection service you receive for your trash. Find out how your business qualifies at www.nyc.gov/ html/nycwasteless/html/recycling/ recycling_nyc.shtml.

Boston: Boston business owners no longer have to separate paper and cardboard from cans and bottles.

Instead, they can mix all recyclable materials together in one large container. Find out more at www. cityofboston.gov/publicworks/ wastereduction/curbside.asp.

Miami: In Miami, commercial recycling became mandatory countywide in July of 1992. For more information on how and what your bar should be putting out on the curb, visit www.web.miamibeachfl.gov/green/default. aspx?id=55218.

Las Vegas: The Nevada Division of Environmental Protection (NDEP) is working to reduce waste generation and increase recycling throughout Nevada. Currently, every county in Nevada is diverting some quantity of recyclable materials from being landfilled. Find out how your venue can do its part by visiting www.nevadarecycles.gov.

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How To:

ough

nue Thr e v e R d l i u B

Non-alcoholic Options

Pregnant With Possibilities Offering NA options on-premise for those seeking the taste of a wellcrafted cocktail without the intoxicants creates the possibility to tap into a neglected revenue source amongst your customer base.

By Chris Ytuarte

A

few months ago, my wife and I were having dinner in a delectably hip café in a trendy section of Brooklyn called Fort Greene. We were joined by my cousin and his pregnant wife, who innocently asked our server if the bar could recommend and concoct a non-alcoholic (NA) cocktail, an inquiry to which both the server and the bartender responded with a look of utter confusion. Non-alcoholic? Huh? When nothing could be cobbled together beyond the notion of tonic water on ice with a splash of lime, this NA-seeking customer opted simply for water. (Potential profit on sale of well-crafted NA cocktail: $2 to $3. Profit on pouring free water all night: $0.)

Two things to know about the neighborhood in which this scene took place: It is swarming with new bars and restaurants that seemingly pop up overnight to service this sought-after locale; and it is similarly swarming with young families, baby strollers, first-time parents and, of course, the cadre of expectant mothers who are the foundation of this local phenomenon. A venue in this kind of environment that does not offer a prepared and well-crafted “mocktail” menu of NA drinks to customers who may be pregnant, designated drivers, or simply on the wagon, is missing out on a tremendous opportunity to up-sell low-cost items, as well as become known to be a destination for those seeking delicious drinks without the effects of alcohol.

Sharelle Klaus is CEO and Founder of DRY Soda (www. drysoda.com), a Seattle-based company that has “re-imagined

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what soda can be” by using only four, all-natural ingredients and keeping the pure cane sugar to a minimum. With seven available flavors—Wild Lime, Lavender, Blood Orange, Rhubarb, Juniper Berry, Vanilla Bean and Cucumber—DRY Soda makes a great offering as a standalone beverage or as a mixer ingredient for NA mocktails, a concept Klaus conceived soon after conceiving a child herself.

“I started my company because I really wanted a product that I could drink at a bar or in a restaurant that I could pair with food even though I couldn’t drink alcohol,” says Klaus.

“I was pregnant and I wanted to have something that was more sophisticated and inspired by culinary flavors, and I couldn’t get that.”

Products like DRY Soda, inspired by a lack of options for NA imbibing, offer bar owners a way to create delicious mocktails for discerning customers and sell them at a price point not far off from standard alcoholic concoctions. As long as your environment stimulates some demand for such items, the return on investment to keep ingredients like DRY Soda and other NA mixers on-hand can be considerable.

“When we first started, our pricing was high by-the-bottle for restaurants and bars, but it has since come down,” says Klaus. “But I think anyone who is going to order a special drink is going to be okay starting at around $4, maybe $6 for something like DRY Soda served in a Champagne flute. I think keeping the pricing a little bit higher adds to the specialness of it; it’s part of the illusion that we’ve created a July/August 2012 Bar Business Magazine

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How To: special drink for you. That’s why you need to come tableside and pour the drink into the flute for people and make it an event. When you pour wine you make it an event, so you should do the same with this.”

While DRY Soda can also be used to create some fantastic mocktails (see accompanying recipes), Klaus insists that presentation is key, even when pouring it straight.

Garnishes, glassware, color, and scent should all be considered as much as they would be with an alcoholic cocktail. “This needs to be a focus,” says Klaus. “If you use special barware and you use some of the garnishes associated with regular cocktails, people will feel okay with the prices being a little higher and your margins are going to be better; and all it really took was utilizing a fancy glass that you already have.”

The Perrier Lounge is the ultimate NA bar.

While offering NA options on the menu can be profitable, one hotel in has taken the concept to the extreme. Hotel Diva (www.hoteldiva.com), a Personality Hotel located in San Francisco’s Union Square, has partnered with Perrier® Sparkling Natural Mineral Water (www.perrier.com) to open the first and only sparkling water lounge. The Perrier Lounge, pictured above, is located on the sixth floor, and provides a unique respite for guests to unwind while relaxing and refreshing, without alcohol.

“Perrier is a perfect match for one of our lounges,” says Personality Hotels President and CEO Yvonne LembiDetert. “After all, it has an exciting effervescence that refreshes your body and spirit, just like Hotel Diva.”

Michele Vieira, Perrier Brand Manager for the U.S., agrees. “Working with Personality Hotels and Hotel Diva is completely in line with Perrier’s position as sexy, modern, creative and fun,” says Vieira. “The Perrier Lounge is a way for Hotel Diva guests to refresh and socialize in style, without leaving the comfort of the hotel.”

Designed by Lembi-Detert and her daughter Emily, a 24

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student at the Fashion Institute of Design & Merchandising in San Francisco, their inspiration for this one-of-a-kind Perrier Lounge came directly from the iconic green bottle. Towering 30-foot “Perrier Green” walls accented with round mirrors create a dramatic backdrop for a chandelier featuring hand-blown glass bubbles cascading at staggered heights.

While sipping on a bottle of Perrier and relaxing in a swinging bubble chair designed by Room Service, guests can watch Perrier’s latest short film, “The Drop,” directed

by Johan Renck on the flat screen TV. The custom-designed window shades printed with Perrier’s “Melting” ad offer another dramatic vocal point in the room. Other distinctive elements of this visionary space include sheer white bubble curtains, silver Perrier bottles, antique furnishings and bubble accented wallpaper and carpeting.

Companies like Perrier, with a traditional business focus on NA liquids, can offer bar owners plenty of options to consider when designing a mocktail menu of their own.

Similarly, in creating its new line of tea and iced tea flavors, Lipton has been working with cocktail creator Natalie Bovis (www.theliquidmuse.com) to create a series of videos that educate operators on not only how to use the flavors in unusual ways to make great-tasting mocktails, but also how to use them in more profitable ways.

Preggie Provençe As featured in “Preggatinis: Mixology for the Mom-to-be”

by Natalie Bovis-Nelsen, The Liquid Muse (C) 2008 Ingredients: 2-3 white grapes, halved 3/4 ounce homemade rosemary infused lavender-citrus simple syrup 1/2 ounce lemon juice 2 ounces lemonade 1 ounce Lavender DRY Soda Serve: Rocks glass Garnish: Lemon wheel and 1 sprig of rosemary Muddle cut grapes in the bottom of a mixing glass.

Add lemon juice, lemonade and lavender-rosemary syrup then shake well, with ice. Strain into an ice filled glass. Top with Lavender DRY Soda and garnish with a lemon wheel and sprig of rosemary.

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Orange Basil Royale For example, Lipton and Bovis created the Bangkok Paradise (www.youtube.com/ watch?v=BaFY1yKjkdg) using Lipton Iced Green tea, a mocktail that goes well with Asian cuisine.

Then there is the Wild Berry (www.youtube.com/ watch?v=FtDz-K27kRk), which is a great compliment to poultry dishes. They’ve also been looking at the more practical side of helping bartenders up-sell and plan mocktail menus.

Lipton has already started launching the first of these 26 mixology videos, and will continue to do so over the next few months.

Regardless of whether you create a full NA mocktail menu, add two or three NA options to your existing drink list, or create an entire section of your bar for NA consumption, it’s key to remember just how underserved and untapped this segment is on-premise.

“There’s never a quality NA option in most bars,” says Klaus. “Maybe if you went to a Red Robin there would be a milkshake or something, but in fine dining establishments and nice bars, you ask and they look at you blankly. I was always stuck with

Developed by Tommy Gene Harlow, Seattle WA Serves 4 Ingredients: 1 Orange 1/2 cup sugar 15 Basil leaves Cucumber DRY Soda • Fully zest and juice one orange and add ½ cup of sugar into a small saucepan.

• Roughly chop or tear basil leaves into the pot and bring to a boil. Remove from heat after 30 minutes and strain solids out and you have and Orange-basil syrup.

• Add ice to all rocks glasses and fill 2/3 to the top with Cucumber DRY Soda* and add two Tbs. orange-basil syrup to the DRY Soda.

• Garnish with basil, if desired *Vanilla Bean or Lavender DRY Soda are also great with this syrup recipe.

sparkling water. It really kind of blew my mind that there was never anything else.”

Well, there is now.

Non-Alcoholic Watermelon Cooler Developed by Amanda of Two Forked Mamas blog Ingredients: Watermelon juice, collected from a sliced watermelon Cucumber DRY Soda Jalapeño simple syrup (recipe below) Lime juice Hibiscus salt

Your Personal Bartender in a Bottle!

• Mix watermelon juice and DRY Cucumber to taste.

• Sweeten to taste with jalapeño simple syrup.

• Add squeeze of lime and pinch of hibiscus salt.

Jalapeño simple syrup 1 part cold water 1 part sugar 2 slices fresh jalapeno In a high-sided saucepan over medium-high heat, bring cold water and sugar to a boil. Add slices of jalapeño and turn the heat to low. Simmer for approximately three minutes, stirring constantly until the sugar dissolves completely. The mixture should be clear. After the mixture is clear, remove the saucepan from the heat and allow the syrup to cool to room temperature. Pour the syrup into a clean glass jar, seal with lid, and store in the refrigerator. The refrigerated syrup will keep for up to one month.

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How To:

nt Keep Curre Within Budget

Modern Design, Modern Budget

By Chris Ytuarte

Updating your venue’s design and furnishings requires an understanding not only of today’s contemporary styles, but also of today’s economic environment. Possessing both, Modern Line Furniture President Vlad Spivak spoke with Bar Business on ways the modern nightclub owner is currently working to stay current, stay hot, and stay afloat.

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W

hen it comes to industry furnishings and design, few companies in the market today have their finger on the pulse more so than New Jersey-based Modern Line Furniture. We recently sat down with Modern Line President Vlad Spivak to discuss what he is seeing today in terms of furniture trends, a recovering nightlife industry, and how one is surely affecting the other.

BB: What are you seeing in the market in terms of demand for certain furnishings or designs?

Spivak: Number one, I would say, is functionality. But I would also say the trend is going into more—let’s call it futuristic, extreme-looking product. So while the market is aiming for functionality, club owners are being more marginal or versatile in what they are looking for.

For example, I have a lot of customers who are renting facilities or they buy a venue and they try to utilize every single inch of their space with building and dining and bar areas for their customers. So most of the time they go with the same tables, for instance. So now I’m stacking one table in my warehouse in a quantity of 100, meanwhile I’m selling 100 tables at the standard size 27 by 27, I get maybe six or seven orders, but then maybe someone wants tables that are 31 ½ by 33 ½, so they ask, ‘Can you cut that?’ No problem.

‘How about 42 by 42?’ So everyone is trying to customize their products according to their space specifications.

One customer had a column he wanted to wrap the some furniture around. Believe me, I’m not the custom builder for these places, I basically offer a styled product on the shelves that customers can basically do self-service with. So I have a guy in California who can pick up the phone and place an order with my team for $55,000 and we’re shipping containers out tomorrow—that’s the immediate sales business. But then the second kind of order, which is a bigger portion of our business right now, is people

coming in and saying, ‘Can you do this for me? Can you change the color? Can you use buttons instead of flat? Can you make it round? Can you extend the tabletops?’ So it’s really going in many different directions, but the trend right now I would say is more modern, more futuristic, and obviously, functionality.

BB: So you’re seeing more requests for customized pieces to fit customer needs rather than some of the more turnkey stuff. Do you think that speaks to the industry in general doing a little bit better than it has been in the past year or two?

Spivak: That’s a very observant comment. At first I couldn’t understand why they were all going with custom product. But the more I learned about this process I realized that they are trying to get more revenue per square foot. Look at a company like JCPenney. Why do they have a certain price per square foot in their store when someone brings in ties or umbrellas or something like that? Because everything has to make sense to put the product on the floor. If the product does not meet the standards for making money in every square foot, they aren’t going to put it out there because there is not enough profitability to cover the cost of that square footage. Well, the same thing applies with our nightclub and bar customers. If they can squeeze another three people into the venue, they can sell three more dishes or drinks or bottles of liquor. Then they’re going to collect more revenue, and that revenue is going to create more bills and give them an opportunity to grow and make their business better. So that’s the answer to your questions—if they can get three more feet, they can get more money to keep their business going.

Encore Upholstery

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BB: Are you seeing club owners these days doing more refurbishing and redesigns, or are they revamping an entire venue?

Spivak: The brand new customers in the market, obviously they’re bringing a brand new concept and starting from scratch. But the older customers, the existing clients, the majority I would say are in the business of redesigning one section at a time. For example, to remodeling area X, which will cost about $20,000, they’re going to change the seats, and then the next year or the next month they’re going to change the whole VIP area, and then every year or two they come back to us for new areas that they want to remodel entirely. So it varies.

BB: You mention that things are trending towards ultramodern and futuristic looks. Is that something you’re seeing a lot of people going after to differentiate themselves from the competition, or is that simply where the general design trend is right now?

Spivak: I think it’s both. Being ‘modern’ these days has become a more evolved standard concept. Generally, we don’t service many traditional bars and clubs, and all of the clubs we do work with are playing today’s music and going with today’s trends, and obviously ‘modern’ is the way to go.

And I would say, since I have a certain modern collection that is available to everybody, there’s always somebody looking for something better and newer than what their neighbor has. So yes, a futuristic style helps make a difference between the competitor and the owner that is buying from me.

BB: Along financial lines, are you seeing more willingness from owners to invest in furniture right now than maybe they were a year ago or two years ago?

Spivak: Yes we do see more willingness, and the reason is because there was a time when everybody was holding on to budget and finances, not knowing what the market was going to look like. And now what we see is that, in the open market, the strongest will survive, and a lot of our accounts are surviving and doing good business, and therefore I do see bigger and better results these days than before.

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SEASONAL DRINKS: SUMMER

Sultry

Summer

Spirits

By Deborah Harris,

mixologist and night life consultant

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With record-setting heat hitting most of the U.S. this summer, it’s more important than ever to keep your customers cool with the best possible seasonal cocktails.

T

he mercury rises, the sun sits high in the sky, our days stretch longer, and throngs rush to recess reconciling hours spent working with cherished moments of pleasure. The summer is a time to recline and reinvigorate. When creating cocktails for the season of sun, be guided by the fervor of freedom and adolescent abandon, and satisfy the senses with pure pleasure. Beach Blanket Bingo and Gidget have never seen cocktails like these. Strap on your flippers and shake, rattle and roll over your drink list to feature sensational summer beverages.

Keeping in mind that, seasonally, what is fresh is what is best, coax your creativity and feel comfortable exploring the fringes. Muddled mojito mayhem has its place, but push your limits and allow for brilliance. Thinking outside of the box is as easy as searching your memory. “As far as our inspiration goes, we draw from our own experience and personal pallets,” explains mixologist Topher Mikels from New York City’s Réunion Surf Bar. “Each cocktail starts with something specific.

It can even be a name that we really like and we want to create

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the cocktail to match.” Choose key words that stimulate your summer senses. Isolate memories of moments that have motivated you and have left you with feelings of excitement, comfort, or peace.

Reflect upon times you have experienced bliss. Whatever rocks your boat will surely inspire a rockin’ cocktail.

From boozy ice cream to fruitfilled pitchers, orange crush to beer cocktails, this is one nostalgic ride.

Soda ‘splosion Grape soda, orange crush, and Shirley Temples inspire a Delorean-worthy journey back to childhood. Cocktails featuring throw-back beverages will certainly pique the interest of patrons.

Paint pictures of steamy hot poolside days complete with jaunts to the snack bar for a shapely bottle of Classic Coke and syrupy shaved ice. Nostalgic drinks are a fool proof way to sell cocktails.

Try doing the same by featuring sodas from the recent “soda ’splosion.” Gourmet micro-sodas riff on classic pops offering a more refined, less sweet option.

Orange Crush 1 oz vodka 1 oz Triple Sec 3 oz fresh pressed orange juice Splash of Lime juice Orange Soda Pour vodka, Triple Sec, orange juice and lime juice in a shaker filled with ice.

Shake and strain into a glass over ice.

Top with Orange Soda.

Garnish with an orange wheel or twist

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Agave Avenger

(Courtesy of Korbel) 1 oz El Jimador Blanco Tequila 1 oz pomegranate juice 1 oz lemonade 4 oz Korbel Sweet Cuvee Salt the rim of a rocks glass.

Pour El Jimador Blanco Tequila, pomegranate juice and lemonade into a sharker with ice.

Shake and strain into a glass over ice.

Top with Korbel

Swanky Bubbles

Punch It Up

Beyond pop, add fancy fizz to your features. Swanky bubbles offer a refreshing effervescence ideal for summer consumption.

Include flavored sparkling water, Champagne, and sparkling saké to your cocktail creations. This classy twist will draw attention to even the simplest of mixed drinks. Not just for toasting, “Champagne always promotes a positive emotional trigger,” says Todd Kennedy, Brand Director for Korbel. The pop of the cork and rush of the bubbles invoke a sense of celebration.

This summer, top-off custom cocktails with a shot of happiness.

Throw a picnic party in your restaurant with “good-for-the-group” beverages. Pitchers or punch bowls are the way to go. Mix-up largerthan-life concoctions and serve them in vessels meant for sharing.

Shared drinks not only cut back on individual drink prep, allowing for efficiency and volume, these mega cocktails encourage patrons to bring friends. “Our concept was to always attract groups,” explains Brian Packin, owner of 48 Lounge in New York City, “so pitchers fell perfectly in line. They allow a synergy amongst the table and can act as an icebreaker.

A pitcher is also very visual. It attracts attention.” These large, sleek vessels brimming with booze immediately draw the eye and peak the interest of patrons. These are drinks that market themselves—selling summer cocktails has never been so easy.

Hot Tip: Todd Kennedy imparts, “Just think of Champagne as soda with a hint of flavor and alcohol.”

Helpful Tip: Plan your recipes carefully; order in bulk; and good-forthe-group beverages will be good for the bar’s and patron’s pockets. alike.

Devil In a Green Dress (Courtesy of James Cottingham, mixologist, 48 Lounge) Excellia Blanco Tequila infused with Jalapeño Muddled ginger Fresh lime Agave Pineapple juice Muddle ginger, mix with Jalapeño-infused tequila, fresh lime juice, agave and pineapple juice.

Shake with ice and strain into pitcher filled with ice.

Serve with glasses rimmed with salt and a lime.

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The Frozen Corona

(Courtesy of Topher Mikels, mixologist, Réunion) 1 Corona

Meloncello Ice Pops (Courtesy of Chef Mike Colletti, VB3)

Fresh lime juice Triple Sec Vodka

5 cups watermelon (chopped)

Touch of sugar to taste

2 tablespoons lemon juice

Ice Combine all ingredients in a blender and buzz until you reach a thick slushy consistency.

3 tablespoons sugar

Pour into frosted pint glass.

Leave enough room at the top to touch it off with a small splash of Corona.

Puree all ingredients, pour into ice-pop molds. Freeze

¼ cup water ¼ cup Limoncello

Garnish with a lime.

Beer Bonanza Transform beer enthusiasts into cocktail consumers with beer-bevs. These approachable drinks leverage delicious brews into awe-inspiring icy cocktails. Unique and under-utilized, beer cocktails require a delicate hand and careful attention to flavor combinations. Understand the profile of specific beers (nutty, earthy, malty, smoky) and unite them with flavors that compliment and offset (lime, lemon, orange, pomegranate, ginger ale). This summer, focus on lighter, citrusy beers. Mexican pale lagers rouse memories of sunshine, beach days and coveted spring breaks. Creating cocktails not your forté? Stick to classics like the Michelada or the Shandy.

Brew Tip: Blending beer with ice is a cool way to createn fiesta.

AIR & HOTEL TO:

Pop(sicle) Goes the Weasel

Adult ice cream, mature milkshakes, and spiked popsicles are ways to bring youthful reverie to your establishment.

Chef and restaurant owner Mike Collletti of VB3 in Jersey City, New Jersey, premiered a boozy watermelon popsicle as a part of his cocktail list this season—a creative way to cool down his customers while rejuvenating the atmosphere.

Harness the bold favors of summer in a whimsical form.

Choose watermelon, blueberry, mango, honeydew, guava or plum, mix with water, sugar, liquor, and freeze.

Re-jiggering your cocktail menu is one way to remain current and interesting. “Our bar is always striving to stay fresh, relevant and unique,” reveals Mikels. Find your fervor and isolate a new inspiration relishing the sun, summer and all that lies ahead. www.barbizmag.com

or less

Offer valid until 6/30/12.

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Cocktail Culture:

By the Glass

PART 3:

THE COLLINS GLASS 34

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In this three-part series from Certified Bar Manager Bob Johnson, we’ve taken a look at some contemporary cocktail concepts based on the trio of standard glassware options universal to all bars. We’ve seen Highball and Rocks cocktails, and we conclude with Collins drinks. We hope this helps your staff follow their glasses to fulfill customer expectations.

By Bob Johnson Making drinks is not as easy as it looks. There should be a lot of planning and training that goes into every drink made at your bar. You should have a recipe manual for all bartenders to religiously follow, as you cannot take basic drink making for granted these days. Here are many of my secrets and techniques for improving your ability to make today’s drinks better, glass by glass, starting this time with:

COLLINS GLASS DRINKS

For single shots of liquor, pour 1 1/2 ozs of liquor for Collins glasses that are usually 12 to 16 ounces. The Collins glass can be used for a variety of drinks. Here are some of the more popular drinks served in a Collins glass.

Long Island Iced Tea

This drink has been a consistent big seller in the 19- to 35-year-old age group. It’s a “quick drunk.” Customers who order Long Islands need to be carefully watched. How fast are they drinking the Iced Tea? How long between re-orders?

The traditional recipe for the Long Island Iced Tea is: Collins glass filled with ice 1/2 shots of vodka, gin, rum, and Triple Sec Sweet and Sour mix to 4/5 of the glass Add Coke to the top SHAKE! Garnish with a lemon wedge/straw

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There are many variations: 1. Add tequila to the recipe. Many mid-western bartenders will tell you that a Long Island Tea with tequila is a “Texas Tea.” 2. Consider using non-alcoholic Triple Sec. It’s cheaper ($3 to $4 per bottle) as compared to the Triple Sec that contains alcohol ($7 to $9 per bottle).

Triple Sec is nothing more than a flavoring agent.

When mixed with other liquors and ingredients, the presence of alcohol in Triple Sec is meaningless. All we care about as mixologists is the orange flavor we get from using Triple Sec. (Triple Sec is the domestic substitute for Cointreau, from France.)

3. Make an Iced Tea using Blue Curacao instead of Triple Sec and it’s now a “Blue Tea.” 4. Use 7-Up (not Sprite) and cranberry juice instead of Coke and it’s now a “Long Beach Tea.” If you’re measuring ½-ounce shots, use the small side of the jigger (3/4 oz.) and pour below the top of the jigger. Put in ½-oz shots of vodka, gin, rum, Triple Sec into the small side of the jigger. Or simply have your bartenders “free-pour” ½-ounce of liquor one at a time directly into the glass.

TIP: One at a time. Bartenders who pick up and pour the four bottles at the same time make the drink wrong. Usually the pour comes out uneven—great “show,” but a lousy drink.

Consider pre-mixing the four liquors into a separate container along with the sweet and sour mix if you get a lot of calls for this drink. If you are a high-volume bar, your staff can save valuable time bypassing the steps of picking up each of the four or five liquor bottles. Definitely pre-mix the liquor for the service bartenders.

Vodka/Tom Collins

Anything can be a Collins, but “Vodka” and “Tom” (using gin) are the two called for the most.

Make this drink directly in the Collins glass. Fill it with ice. Put in 1 shot of vodka/gin. Add sweet and sour mix to 3/4 of the glass. Add club soda to the top and garnish with a cherry/orange.

TIP: To shake or not to shake? Many bartenders do not shake a Collins, nor do they put in the club soda. There are no laws that say you have to do either, but traditional mixology should prevail for this kind of classic drink. The original recipe calls for club soda, and you must always shake any drink that contains sweet and sour mix.

Bloody Mary

The Collins glass is the traditional favorite for this hair-of-the-dog recovery drink—always in the top ten in popularity.

Make the drink directly in the glass if you’re making them one at a time, step by step: 36

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A shot of vodka, then fill the glass with tomato juice. Then put in a dash of salt, pepper, Worcestershire sauce and Tabasco. Add a lime wheel for the garnish, a “spicy” beanstalk and maybe an olive on a sword pick. Or maybe the traditional celery stalk will suffice.

Customer preference could dictate adding any one, or all, of the following additional ingredients: celery salt cocktail onions A-1 sauce cubes of cheese beef bouillon pepperoni horseradish shrimp pepper rings Angostura bitters onion rings pepperoncini lime wheel etc.

When a customer appears to be picky about how spicy he or she wants the drink, give them the tabasco sauce, salt/pepper/Worcestershire sauce on the side.

Let them put in their own additons.

Of course there are plenty of Bloody Mary pre-mix options. Or, make your own house pre-mix. Here are a couple of batch recipes for one gallon of pre-made Bloody Mary mix: Two 46 oz. cans of tomato juice 1 3/4 oz Worcestershire OPTION 1 OPTION 2 1 3/4 oz. A-1 sauce 1 oz. celery salt 1/2 - 1 oz. tabasco sauce 1 oz. celery salt 2 oz. lime juice 6 oz. beef bouillon 1/2 - 1 oz. tabasco sauce 6-8 dashes of pepper 6-8 dashes of pepper

STIR Horseradish or Angostura bitters could be added to the above ingredients. Or use a can of Picante sauce in place of the same amount of tomato juice. Consider putting a kosher salt rim around the glass, like the original Bloody Mary.

TIP: For a garnish, consider a couple of medium, boiled shrimp along with the lime wheel. Maybe a few pieces of pepperoni, Swiss cheese, green pepper, a spicy asparagus stick, a beef jerky and a cocktail onion or two. How imaginative do you want to get?

Whatever variations you decide, make sure all of the bartenders make the drink the same way, using the same pre-mix and garnishes.

If pre-mixing Bloody Mary mix by the gallon is not profitable for you because you don’t sell enough of them, here are some interesting options: Sacramento makes a Bloody Mary mix in a 6-ounce can. It’s excellent and there is no waste because of the 6-ounce portion.

Refrigeration is not required. The can sits on the shelf until it’s used.

Use Spicy Hot V-8 juice, also available in 6-ounce cans. This makes an outstanding Bloody Mary mix. www.barbizmag.com

Many a bartender will tell you that the most compliments received for a Bloody Mary mix was not from tomato juice, but from Spicy Hot V-8 juice.

If you store Bloody Mary mix overnight that has already been opened, make sure it’s checked and tasted before using the next day. Bloody Mary’s are popular at lunchtime. Make sure the mix is good, and if the mix tastes “marginal,” throw it out.

Three very good Bloody Mary mixes I recommend, available in the 750 ML bottle, are Whiskey Willy’s, Zing Zang, Lefty O’Doul’s, and Kelly and Gonzalez.

When you use a Bloody Mary Mix, DO NOT add Tabasco, salt/pepper, or Worcestershire. It’s already in there. Adding more spices to Bloody Mary Mix is truly overkill.

Fruited Daiquiris

The traditional glass for a daquiri is either a Collins or a specialty glass. Fruited daiquiris should be made frozen or not at all! This means using a blender and stocking different fruits, such as bananas, peaches, apricots and strawberries.

Most bartenders dislike making frozen daiquiris because it slows them down, involves several steps and messes up the sink water when washing the blender top. Bartenders have been known to hide blender tops, break them, or just refuse to make a frozen drink when they’re busy. BUT, frozen drinks, particularly daiquiris, are extremely popular and very profitable.

TIP: When making frozen drinks, do not fill the blender to the top with ice. Use approximately 2 small scoops per drink. The easiest way to size up the blender is to make the frozen drink directly in the glass, then dump it into the blender. It comes out perfectly every time.

A frozen drink requires 50 percent ice and 50 percent liquid, not all frozen ice. More drinks can be sold if they’re “slushy” rather than “frozen”—it’s easier to drink. However, many establishments have a lot of success selling frozen drinks from five-gallon machines, pre-mixed, that are almost entirely ice throughout.

Customer preference should prevail. Here are recipes for the most popular frozen fruited daiquiris in the marketplace today:

BANANA DAIQUIRI OR PEACH DAIQUIRI

RASPBERRY DAIQUIRI OR STRAWBERRY DAIQUIRI

1/2 shot Chambord 1/2 shot light rum

1 shot light rum 4 oz. frozen strawberries in heavy syrup OR 4 oz. frozen strawberries dash of sweet and sour mix 3 oz. ginger ale BLEND

A Strawberry Daiquiri variation would be to add 2 tablespoons of strawberry glaze to the recipe with only 2 ounces of frozen strawberries.

TIP: Never use fresh fruit in a fruited daiquiri (except a banana). There is no consistency in sweetness from one drink to the next. Sometimes the fruit might be delivered a little sour, as compared to the last time.

Sure, you could always add simple syrup, but how much? Using canned or frozen fruit is the safest way to ensure quality and consistency.

Bob Johnson, CBM, is a nationally recognized Beverage Management consultant who specializes in multi-unit management of nightclubs/bars and bartending. A 50-year veteran of the bar business, Bob is best known for creating America’s first certification program for bar managers, “CBM” (Certified Bar Manager). Contact Bob at (800) 447-4384 or www.bobthebarguy.com.

1/2 fresh banana OR 1/2 canned peach in heavy syrup 1/2 shot banana liqueur OR 1/2 shot peach schnapps 1/2 shot light rum

1/2 shot dark rum sweet and sour mix (amount depends on the size of glass) BLEND www.barbizmag.com

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a formula for chaos in LA

By Casey Winchell (www.minxsociety.com)

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op queen Katy Perry celebrated her Part of Me premiere with pals, Justin Bieber, Selena Gomez and Robert Pattinson here. Airhead heiress Paris Hilton was accosted by paparazzi here. Newly under-theradar Lindsay Lohan had her raging 26th birthday here. Yes, Bootsy Bellows, the newest nightclub to grace the Sunset Strip in the city of Angels, is certainly the place to see and be seen.

Brought to you by infallible nightlife impresarios Brian Toll and John Terzian of h.wood group (SHOREbar), Darren Dzienciol (The Beverly, Trousdale), and actor David Arquette (Beacher’s Madhouse), Bootsy Bellows, as a venue, has mastered the art of reeling in the who’s who of Hollywood and keeping them there. This collection of all-stars is reinventing nightlife in a very big way, incorporating all the bells and whistles that make a nightclub the “It” spot (tight door, A-list regulars, bottle service clients, tons of women, stunning ambiance, and a VIP room). Yet they’ve managed to push the envelope even further, by pulling out bags of tricks and implementing concepts never seen before.

Named after Arquette's mother—Bootsy Bellows was her burlesque name—the venue’s décor channels a Rat Pack-era supper club: luxuriously chic, yet sleek and simple. Of course, what goes on at Bootsy Bellows is anything but

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simple. The glamorously crazy, performance-driven club is pure, hedonistic chaos embodied.

Once you make it past the toughest door in Hollywood, be prepared to get transported into a world filled with thrilling oddities like puppeteers holding Michael Jackson, Keith Richards, and Bela Lugosi marionettes dancing with women (as in Lindsay Lohan) as gorgeous servers in cat outfits with white bellies and black noses glide by with Dom Perignon and sparklers in-hand en route to their entertainment exec bottle service clients. Atop the revue stage, beautiful burlesque dancers swing their hips in front of the DJ booth.

A strikingly tall model can be seen dancing with a tiny old man in bottle-cap thick glasses while a dwarf douses himself in the finest Champagne. All the while, Hollywood party girls dance along the walls of booths as an afro’ed man resembling Snoop Dog shoots white confetti from a cannon into the crowd. At some points, the DJ stops spinning and a live band chimes in intermittently. Truly, off-the-wall entertainment is an understatement.

Much of the inspiration for these multi-faceted concepts stems from Arquette’s involvement with Beacher’s Madhouse at the Roosevelt Hotel in Hollywood, a vaudeville-inspired lounge and theater that has revolutionized nightlife in the city (flying

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Bootsy Bellows, a new Los Angeles nightclub, leads one to expect the unexpected. From celebrity sightings to burlesque acts and basic bar room bacchanalia, you never quite know what you’re going to get. little people dressed as Oompa Loompas, go-go girls, burlesque dancers, live animals, fire-breathers…the works).

Amongst the bedlam, VIP clientele can hide out in the Old Hollywood-esque, disco ball-clad private room—the super chill Ivory Bar. As guests lounge on the pink tufted leather sofas situated on classic black-and-white checkered floors, they can watch all the craziness happen from a distance via one-way mirrors. And if they feel like it, they can take a seat at the baby grand piano and play away—that is, if there’s no surprise performance booked (such as Lady Gaga strolling in, grabbing a mic and plundering away at those keys on any given night).

Though the crowd is celebrity-heavy, a night at Bootsy Bellows always features regular ole’ LA folk—that is, variations of “A-list” elites, from top fashion, art, entertainment, music, PR “industry people”, to oil heirs.

Other celebrities that frequent this wacky wonderland include singer Nicole Scherzinger, Emma Roberts, actor Josh Henderson, Brody Jenner, Pretty Little Liars’ Ashley Benson, Lucy Hale, Eduardo Cruz, Chord Overstreet, James Van Der Beek (Dawson!), and Jasmine Waltz.

Bootsy Bellows incorporates the perfect formula with all the right elements to stay successful, and still exclusive. If business maintains, there’s no doubt the venue will be

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pushing the envelope of Hollywood’s average club life span (which typically only consists of a five- to 10-month shelf life.)

To get more insight on this ridiculously appealing new hot spot, Casey Winchell of LA’s arbiter of all things “hip,” Minx Society met up with one of the hotshot owners, entrepreneur extraordinaire, Darren Dzienciol. Born and raised in Los Angeles, Dzienciol has long been a fixture in the LA nightlife scene. At the ripe young age of 18, he created his own fashion line, which allowed him to spend time in Paris and Milan. Learning the ins-and-outs of the European nightlife world eventually led him back to LA to partner up with Guy Starkman to reopen the legendary Guy’s nightclub in 2008. Dzienciol continues to remain at the forefront of the nightlife scene as one of the youngest industry big wigs, owning and conceptualizing multiple venues, such as Trousdale, The Beverly and restaurant, Sherbourne, to name a few.

BB: What kind of vibe and clientele are you shooting for at Boosty Bellows?

DD: We're going for a friends-of-a-friend approach, which between David, Brian, John and myself mostly includes July/August 2012 Bar Business Magazine

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young actors and actresses, models, major athletes and artists, sprinkled with a few Forbes billionaires!

BB: We know there’s a super hushhush VIP room at Bootsy, but what kind of stuff goes on in there?

BB: How is it partnering with actor David Arquette?

DD: The front room is the showroom and the back room is a private, inviteonly lounge with a one-way mirror.

This way, our top guests can chill in a private atmosphere with “special perks,” but still get a glimpse of the disorder that’s going on in the main room. But, that’s all I’ll say—it’s a private room and I can't talk about it!

DD: David is great. He's very involved and hands-on. He comes up with really amazing ideas and has vision, which is something we relate to. Our team is always dreaming up new stuff to make sure concepts are always fresh.

BB: What night do you anticipate to be the best at Boosty Bellows and why?

DD: Tuesdays and Fridays will be the best nights at Bootsy Bellows, giving our elite crowd a weeknight and weekend option, spread out enough to come in twice a week if they desire. We’ll continue to throw in surprises each night, so no two nights are the same and people will have to keep coming back so they don’t miss out.

BB: Can you expand on the variety of live entertainment that will be featured?

DD: The live entertainment is extremely various, which is what makes Bootsy Bellows stand out. But, some examples include life-sized puppet shows by puppeteer legends, which is really amazing stuff. You'll see a Keith Richards life-like puppet drinking and passing out. It’s all fun and theatrical, something fun to see while you're in a club and it keeps things different and fresh. We have a Dorothy from Wizard of Oz wandering around inside passing around candy, a purring cat, beautiful dancers and singers on stage, pianists, drummers, guitarist, violinists, all of which play along to the sounds of the DJ. 40

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BB: What is your vision for Bootsy Bellows? Does it emulate any existing venues in LA? DD: Bootsy Bellows has no predecessor. It’s the first of its kind, and there are no other clubs in LA that cater to our clientele or showcase what we have to offer.

BB: Do you have any plans for resident DJs? DD: The DJs are always rotating and changing—that’s the way we keep Bootsy Bellows fresh. But, we are bringing in a lot of guys from New York City, such as Jus Ske, and Ruckus. We will also have a few big guys like Calvin Harris and Nicky Romero booked as well.

BB: Are there any special nights or performances planned for the summer?

DD: We'll be launching our dinner shows very soon. You know, dinner and a show. We’ll have incredible food fit for foodies and open up shop earlier on.

BB: How can one ensure getting into such a hot spot?

DD: Dress well, come early, look the part and be friendly to the doorman, Parker.

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July/August 2012 Bar Business Magazine

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Bar BarScenes Scenesfrom fromSome Someof ofAmerica’s America’ssmaller smallercities cities

Corners

Park Cit y:

Welcome to the Boomtown

We see a new side of this Utah ski town’s mountains, and it is good...and getting better.

L

ike the mythical village of Brigadoon, the Sundance Film Festival arrived and would transform the ski resort hamlet of Park City, Utah into Hollywood for ten days every January. Thanks to restaurant buyouts by festival sponsors and ultra-exclusive VIP “gifting suites,” the “membership fee” cover charges famously instituted by Utah state law were relaxed, enabling film industry movers-and-shakers, celebrities and other festival goers to mingle, network and party in earnest.

Given Utah’s tightly-managed liquor laws, it was inevitable that when the Hollywood circus left town, the party in Park City quieted considerably. Though Main Street bars and lounges inside upscale resorts continued to thrive through ski season and during the summer months, the laws established by the Utah Department of Alcoholic Beverage Control (UDABC) were back in place.

The 2002 Salt Lake City Olympic Games, however, was a watershed event for local bars and lounges, as many state decision makers realized lightening up the laws would lead to weightier revenues. Popular response to it gave way to less restrictive laws by 2003. Later reforms in 2009 instituted by thenGovernor Jon Huntsman were put into place to bolster the efforts of the state’s tourism industry.

These changes gave rise to an innovative mixology movement.

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By Elyse Glickman Though bartenders and bar owners celebrate their hard-won creative freedom twice a year via the Park City Cocktail Competition, they no longer need to wait for Sundance to make an artistic statement and pack their venues in the process.

Though some restrictions remain, including the state’s monopoly over liquor sales, the increased availability of liquor licenses and the elimination of the “membership fee” planted the seeds for a cocktail renaissance that taps into Utah’s agricultural bounty and a “farm-to-table” approach. These winds of change wind down from the chic lounges inside the five-star St. Regis and Montage properties to casual après-sports spots Royal Street Café at Deer Valley, and through Main Street’s increasingly eclectic assortment of bars, clubs and foodie destination restaurants.

While Sundance still generates a great deal of media buzz for this mining-town-turned-ski-destination, as always, the rise of cocktail and foodie culture has enabled Park City to stay festive throughout much of the year. Though informal pubs like the enduring No Name are always packed with convivial 21-30 crowds, Park City’s cocktail revolution has given license to bar owners to more broadly define their individual personalities. Restaurants that have set up shop, such as Silver and Talisker on Main, meanwhile, have instituted beverage programs and wine lists that have transformed the way they do business, keeping customers at

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their tables for a longer, more leisurely period of time.

Sean Marron, General Manager of Talisker On Main, expresses Park City’s current boom the best: “We don’t dwell on the past, unless we can make a drink out of it.” Before going on to create an award-winning wine program at the Phoenician in Scottsdale, Arizona, Marron points out he learned a lot from one of his early stints in Aspen, Colorado, where bar owners could underestimate the sophisticated tastes of locals and visitors alike, playing the program too safe or being off on timing for certain cocktail trends.

“I empower our bartenders here and at our properties such as Red Tail Grill at The Canyons Resort to push the envelope as much as possible because they are also the voice of the customers, local and visiting,” he states. “I compare my responsibility for the beverage program to a good executive chef who does not micromanage his team because they are the voice of the customers. We're also finding locals respond to local products, so our menus intentionally reflect this.”

Marron says his strategy is to take the classic cocktail as a foundation and modernize it with whatever funnels in from local farms and markets. Talisker on Main’s most popular drink is The Stormy Red Cloud, their “Park City Twist on the classic Dark & Stormy rum cocktail.” The vodka-based Talisker Mountain Melon and tequilabased Outpost Silver & Spice also provide complex but refreshing counterparts to Talisker’s farm-to-table food offerings.

Even with veteran beverage director Marron working his magic, the epicenter of this cocktail gold rush can be found at The High West Distillery, which also produces boutique whiskeys and vodkas currently available in 38 states. Though lead bartender Eric Finch explains out-of-state connoisseurs help drive traffic at the threeyear-old establishment (along with the notoriety of being the first distillery opened in Utah since the end of Prohibition), it has its own patented formula for year-round success: classically-inspired cocktails with a modern twist, colorful events during the slower “shoulder season” months, and a fleet of bartenders who are all certified members of the US Bartender’s Guild.

“We are all committed to our craft, as we are the only small craft

"We don't dwell on the past, unless we can make a drink out of it."

n

Talisker on Mai

bar in Park City, so we take the responsibility creating new cocktails seriously,” says Finch. “While our High West Lemonade and the Dead Man’s Boots are staples, we always change out the rest of our cocktails to go along with whatever fruits

and herbs are in-season.

"Our Peach Mule, for example, is made with our seasonal peach vodka, made in limited quantities with Northern Utah-grown peaches at their ripest one month out of the year, and we age the resulting vodka for several months. Every bottle has the equivalent of four peaches.”

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High West is the first working distillery in Utah since Prohibition.

Even without snow or independent films, High West Distillery makes any High West time of year a great time D istillery & to be in Park City. Theme parties, not surprisingly, Saloon are built around their covetable blended whiskies (i.e. Prohibition, Kentucky Derby parties), and during the slow seasons, High West packs locals in with Whiskey Wednesdays, featuring live bands, a special $6 burger, and whiskey tasting flights.

Kenny Lovette, General Manager at Spur, notes that while High West is a highlight for visitors as well as a regular watering hole for its innovation in making old cocktails new again, Spur has used an edgy, ongoing lineup of local and national up-and-coming artists and conceptual cocktails to make this casual and unassumingly attired bar a welcoming, generation-spanning favorite. Fans include Bill Silver Resta urant Gates, who is reported to love Lovette’s acclaimed “Go Green” cocktail.

“Other bars may occasionally feature live acts, but we are strictly live music with no DJ’s, which gives us a unique niche,” Lovett assesses. “On many levels, it is harder to run a bar here than anywhere else in the world just because this town is so seasonsensitive. We have our major season in the winter, anchored with the Sundance Film Festival, which covers about a 1/3 of what we will pull in for the entire year. While (the Go Green) took third place last year at the cocktail competition, we were so impressed with popular reaction to the drink that we added it to our menu, especially because the Hendrick’s Gin, sake, Midori, cucumber, rose petals, and Thai Basil make it the gift that keeps on giving.”

Further up on Main street, Hollywood boys Chris and Danny Masterson (of “That ‘70s Show” fame) created their own niche with Downstairs. Hollywood types frequenting the bar (or performing or spinning there) include Ashton Kutcher, Wilmer Valderama, Susan Sarandon, Adrian (“Entourage”) Grenier, D.J. Simon Rex and members of the L.A. Lakers. True to Hollywood form, its innovations contributing to the emerging Park City bar scene include the addition of bottle service as well as a cocktail menu shaped by the multi-tasking Kailee Gielgens, who also works enthusiastically for the chamber of commerce and honed her skills as a Las Vegas bartender before taking the gamble to move to the mountains.

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4

Bar Scenes from Some of America’s smaller cities

Corners Royal Street Café offers the ambiance of a classic Park City ski lodge, but with modern cocktails.

Like her fellow beverage industry pros, Gielgens agrees classic cocktails forge the foundation for Park City’s future, even in a é af Royal Street C club that oozes Hollywood hipness and modern design, in contrast to the homey, unpretentious ski-town pub settings of Spur and No Name.

“The revival of classic cocktails throughout the world has not just been important for the mixology scene here,” says Gielgens, who manages Downstairs on weekends. “The classic recipes provide a fresh canvas for bartenders to build business. Bartenders now have license to be innovative, which they weren’t allowed to do before the repeal of the old rules. Futhermore, Danny, operating owner Seth Hill, and their partners have promoted the changes among local clientele, and those efforts have been successful.”

The same holds true for Bonnie Ulmer, who is literally a permanent fixture behind the bar at Royal Street Café, located at Deer Valley's mid-mountain Silver Lake Lodge, where the ambiance is ski resort-simple but the food and drink recipes are complex, sophisticated and always something worth discovering. Her creative and refreshing farm-to-table cocktails have garnered numerous awards from the Park City Cocktail Competition over the course of several years.

She notes changes in liquor laws affect her range of creativity

Recipe Highlights: spur Go Green 1¼ oz Hendrick’s gin ½ oz dry, filtered sake (momakowa diamond is fine) ½ oz. Midori melon liquer 2 dashes of angostura bitters ½ of a lime, juiced ½ oz. simple syrup 2 thin slices of cucumber 5 leaves of Thai basil Muddle: ½ of lime juice, simple syrup, cucumber, Thai basil with a ¼ cup of ice. Refill with ice, add Hendrick’s gin, Midori, bitters and sake. Shake and strain into a martini glass.

Garnish: cucumber wheel, Thai basil leaf sail boat.

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Recipe Highlights: Royal Street Restaurant Tequila and Sage Smash 1½ oz oz of Herradura Anejo Tequila 6 leaves of fresh sage 4 wedges of lemon ¾ oz Slide Ridge Honey Syrup Shaken and served on the rocks in a collins glass Muddle: lemon wedges, add sage and gently muddle. Add tequila, honey syrup and ice. Strain into a collins glass, garnish with lemon wheel and sage.

(with1½ oz minimum and 2½ as the max of liquor in our cocktails).

While good local produce has been an important part of the equation, the changes have also brought a wide variety of new spirits products into the state, bringing more diversity to her artist’s palette and the bar’s ability to market itself on its own strengths.

“We can more actively promote our cocktails, display our bottles, and our servers can not only bring them to customers, but also openly talk about the what's in them,” Ulmer says. “In terms of creativity, it has opened things up a lot because places like Park City attract a lot of creative people who share recipes and ideas. Quite simply, it’s the quality of our drinks that keeps the locals coming back. Meanwhile, we’ve changed people’s attitude about how good a resort town’s cocktails can be, because our cocktails have attracted a regular following, and we keep adding new ones that keep people interested in seeing what’s next.”

Back on Main Street, the urbane Silver is literally generating excitement on several levels—the restaurant on the street level and the bar/club space on the second floor. San Francisco native Shawn Hyer, General Manager, goes beyond crediting the evolution of Utah’s liquor laws, insisting that some of the continued restrictions on the pours and the devices installed on bottles help make him and his fellow mixology “geeks” keep locals and recurring visitors coming back.

“As I see it, as a restaurant and bar owner and manager, I would not give these pre-measuring devices up for all the tea in China,” Hyer affirms. “My measures are exact every single time, and it drives (profitability) straight to the bottom line. It forces our bartenders to be precise with their measurements, so we can focus on the integrity and originality of the recipes. I have an amazing bar staff fronted by a bar manager that is passionate about the craft. We consider ourselves students of the classic cocktail and the cultural influences that shaped it, and what it must have been like for bartenders in the old days. This is where our originality comes from.”

By the looks of things, Park City’s bars and restaurants have struck gold, and have unmined the ongoing interest of increasingly discerning consumers from near and far. Unlike the search for riches that define Park City’s past—from precious metals to box office bonanzas—the new liquid gold rush is just getting underway.

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An officially licensed product of The Hangover movie, Hangover Joe’s Recovery Shot can keep a night on the town from turning into a day-after nightmare.

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Crown Royal Extra Rare Is Extra Smooth Whisky The second addition to the Crown Royal Extra Rare Whisky Series is an exquisite blend crafted to include a small reserve of the final batch of whiskies that were saved from the renowned LaSalle Distillery (located on the island of Montreal), opened in 1924 by the Bronfman family. The distillery was closed in 1993, but LaSalle remained a bottling facility until 2003 and to this day still operates as a warehouse for many fine Crown Royal whiskies.

Developed by Crown Royal Master Blender Andrew MacKay, the exquisite 80 proof blend (40% ABV) is crafted with a small reserve of the final batch of LaSalle whiskies to create a refined fusion. Visit www. crownroyal.com/whiskies/ extra-rare.aspx.

Howl at the Moon with Limited Edition Newcastle Werewolf Newcastle Brown Ale today announced the first nationwide release of its limited edition beer, Newcastle Werewolf. On shelves now for a limited time, Werewolf is a dual-character brew that pours “blood” red, starting smooth and ending with a bite. Brewed with rye malts, making Werewolf naturally blood-red in color, Newcastle Werewolf has an alcohol by volume (ABV) of 4.5 percent with 23.4 International Bittering Units (IBUs). The seasonal offering from Newcastle presents mellow overtones of slight berry fruit and roasted caramel notes with a lingering deep bite of bitterness from Fuggle and Golding hops.

Visit www.NewcastleBrown.com.

www.barbizmag.com

SPICEBOX Spiced Rye Whisky Hits the Market SPICEBOX Spiced Rye Whisky is an incredibly smooth, aromatic spiced blend of Canadian whiskies aged in bourbon barrels for three to six years. Developed by Master Blender Michel Marcil, SPICEBOX is 100% rye with all-natural flavors of pepper, fruit, nutmeg, cinnamon and three types of vanilla beans (New Guinea, Madagascar and Ugandan). The essence of the aroma and flavor of the vanilla and spices is captured through a cold extraction process and then infused into the distilled rye whisky. SPICEBOX was inspired by an enterprising Canadian who, during Prohibition, would ship contraband cargo in wooden barrels marked “spices.” Check out www.spiceboxwhisky.com.

Stern Pinball Launches Much Anticipated X-Men Pinball Machine Stern Pinball, Inc., the world’s only maker of real pinball games, announced today the availability of the X-Men pinball machine based on the Marvel comic book series.The newest addition to the Stern collection celebrates X-Men, one of the most popular comic book series to date. X-Men will join Stern’s revolutionary line-up of comic inspired machines including Spiderman, Iron Man and Batman. Now X-Men fans can experience the adventure first hand.

Visit www.sternpinball.com.

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From Norway to the U.S.: Vikingfjord Vodka Made from 100% pure glacial water from Artic Norway. Glacial water us naturally purified for centuries as it passes through mountain rock, and is cleaner than spring and mineral water. A potato-based spirit, Vikingfjord creates a smooth and uniquely silky finish and is naturally glutenfree. Visit www.vikingfjord.com.

Linie Aquavit: The Spirit of Norway Linie Aquavit is distilled from potatoes and flavored with caraway, aniseed and other herbs.

It’s rich golden color and notes of sherry and vanilla combine to create a smooth herbal flavor.

Linie’s casks cross the equator twice as deck cargo on ocean ships. The changing temperatures and varying ocean conditions create the smoothest aquavit. ABV: 41.5%. Retail: $29.99. Size Availability: 750 mL. Visit www.linie.com.

Phillips Distilling Announces UV Chocolate Cake and Whipped Vodka Phillips Distilling Company introduces two new flavors to the UV Vodka family of spirits: UV Chocolate Cake and UV Whipped. With the addition of the new flavors, UV Vodka continues with successful innovation in the flavored vodka category. UV Chocolate Cake is infused with the rich taste of German chocolate cake, while UV Whipped is light and fluffy with hints of crème chantilly and vanilla. Both vodkas are distilled four times and activated carbon filtered to ensure the highest level of purity and the perfect pH balance. Enjoy UV Chocolate Cake and UV Whipped neat or an indulgent dessert-flavored cocktail. At the WSWA 69th Annual Convention & Exposition, UV Whipped was awarded the Double Gold Medal, the only flavored vodka to receive this honor in 2012. UV Vodka remains a popular staple in all establishments.

Check out www.uvvodka.com.

July/August 2012 Bar Business Magazine

47

Holiday Happenings

August 2012

1

12

17

26

Aug 1: MTV’s Birthday (debuted in 1981).

Tellingly, the first video ever shown on MTV was for a song called “Video Killed the Radio Star,” which explains why the birth of this network is directly responsible for all the terrible modern music streaming out of your jukebox these days.

Aug 12: Middle Child Day. On this day, offer a free drink to anyone who can prove they are the longneglected middle child in their family. Once they convince you, give them their drink and ignore them the rest of the night. They’re used to it.

Aug 17: National Thriftshop Day. Host a contest to see who can show up to the bar wearing the most outrageous outfit compiled solely of thriftshop findings (receipts required, of course), with a free round of secondhand drinks going to the winner.

Aug 26: National Dog Day. On this day, offer your customers the chance to bring their best buddy down to the bar for a drink, courtesy of Minnesota-based Bowser Beer, which brews nonalcoholic beer just for dogs, so stock up now! (www.bowserbeer.com).

Aug 30: Toasted Marshmallow Day. Check out my wife’s new favorite vodka flavor—Smirnoff Fluffed Marshmallow— and mix it with some orange-cream soda to create a simple new delicious cocktail that will surely get your customers…toasted.

September 2012

1

16

Sept 1: American Chess Day. We’re more of a checkers kind of crew here at Bar Business, but if we gotta play chess, it’s gonna be with shot glasses as game pieces. This is also how we learned to play backgammon.

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Sept 16: Mexican Independence Day. This one is simple: Break out the Corona specials— or better yet, Modelo Negro and Tecate specials—download some mariachi music to the digital juke, and get the blender ready for margaritas. It’s time to head south of the border…

Bar Business Magazine July/August 2012

20 24 Sept 20: National Punch Day. An often misunderstood and poorly concocted cocktail option, we highly recommend you pick up a copy of David Wondrich’s fantastic book Punch to better understand the history and the workings of the punch bowl and its contents.

Sept 24: Jim Henson’s Birthday.

Born on this date in 1936 (died 1990), not only was Mr. Henson a puppeteer genius and an innovator in the field of children’s entertainment, he was a University of Maryland alum.

Celebrate today by playing the fantastic Muppet Movie soundtrack on the jukebox.

30 Sept 30: National Hot Mulled Cider Day. 2 qt. apple juice 1/2 cup firmly packed brown sugar 6 whole cloves 3 cinnamon sticks, broken into 1" pieces In large saucepan, combine all ingredients. Heat to boiling; reduce heat and simmer covered, for 20 minutes. Strain to remove spices. Serve warm with a cinnamon stick. (16 servings.) www.barbizmag.com

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The total number of employees are: (select one) A. 1 -5 B. 6 - 10 C. 11 - 20 D. 21 +

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My Primary Job title is: (select one) A. Corporate Management B. Owner C. Manager D. Buyer (beverages, supplies, etc.)

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Entertainment sources are: (check A. Jukebox B. DJ C. Bands/Live Music D. Computer/MP3 Player

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The majority of my sales is in: (select one) A. Liquor B. Beer C. Wine D. Other (specify below) ___________________________________________________

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Index of Advertisers

Company

web site address

page #

BarJukeBox, The

www.barjukebox.com

28,51

Barzz.net

www.barzz.net

5

Beer Tubes

www.beertubes.com

15

Big Ass Fans

www.bigassFans.com

C3

Bob the Bar Guy

www.bobthebarguy.com

41

Cardcom Technology

www.cardcom.com

51

Diageo North America-Tanqueray

www.diageo.com

C4

Harbortouch/Opal Payment Solutions

www.oneharbortouch.com

11,16A-B

Josef Mach

www.josefmach.com

22

Lefty O'Doul's World Famus Mixers

www.BestBloodyMarys.com

25

Lucite

www.lucitelux.com

7

McCormick Distilling Company

www/mccormickdistilling.com

3

Modern Line Furniture

www.modernlinefurniture.com

C2-Pg 1

Roaring Lion Energy Drink

www.roaringlionenergydrink.com

29

Sheff Imports

www.wirconusa.com

37

Vacation Adventures

www.vacationadventures.biz

33

Worldcast Inc

www.WORLDCASTINC.com

18

Inventory Companies Cassida USA Crown Royal Whisky Hangover Joe's Linie Aquavit Newcastle Brown Ale SPICEBOX Whisky Stern Pinball UV Vodka Vikingfjord Vodka

www.cassidausa.com www.crownroyal.com www.hangoverjoes.com www.linie.com www.newcastlebrown.com www.spiceboxwhisky.com www.sternpinball.com www.uvvodka.com www.vikingfjordvodka.com

To advertise in Bar Business Magazine contact, Art Sutley, Ph: 212-620-7247, e-mail: asutley@sbpub.com or Vanessa Di Stefano, Ph: 212-620-7263, email: vdistefano@sbpub.com

50

Bar Business Magazine July/August 2012

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July/August 2012 Bar Business Magazine

51

Who WOULD DRINK What?

At Bar Business Magazine, we occasionally ponder what some of history’s great figures might theoretically imbibe were they able to belly up to the bar in 2012. We chose ten legendary men and paired them with what we believe would be their logical libation of choice, whether associated by geography, culture, or perhaps by pun.

See if you can figure out WHO WOULD DRINK WHAT: From the odd mind of Ken Ytuarte

1. Lord Kelvin

A. Rheingold Extra Dry

2. Philip V of Spain

3. J.D. Salinger

C. Muscatel

B. Bourbon

4. Edward Teach F. Pilsner 5. Pete Conrad D. A Manhattan 6. Peter Stuyvesant E. ABSOLUT Vodka 7. Paul Bunyan 8. Richard Wagner

G. Rye H. Rum

9. D’Artagnan 10. Vaclav Havel

I. Moonshine

J. Lager

ANSWERS: 1. Lord Kelvin would drink E) ABSOLUT Vodka. (Kelvin discovered the temperature known as absolute zero.)

2. Phillip V of Spain would drink B) Bourbon. (Phil was one of the “Bourbon” Kings of France who ruled Spain for a period.)

3. J.D. Salinger would drink G) Rye. (Salinger is the author of Catcher in the Rye.) 4. Edward Teach would drink H) Rum. (Teach is better known as Blackbeard the Pirate.)

5. Pete Conrad would drink I) Moonshine. (Conrad, an astronaut, was the third man on the moon.)

6. Peter Stuyvesant would drink D) a Manhattan. (In the late 52 52

Bar BarBusiness BusinessMagazine Magazine July/August June 2012 2012

1600s Stuyvesant was informally considered the first ‘mayor’ of what would become New York City.)

7. Paul Bunyan would drink J) Lager. (Bunyan, with his blue ox, was of course a logger…)

8. Richard Wagner would drink A) Rheingold Extra Dry. (Wagner’s most famous musical composition, “The Ring Cycle,” begins with an opera entitled “Das Rheingold.”)

9. D’Artagnan would drink C) Muscatel. (D’Artagnan ran with the Three Musketeers. It’s a stretch.)

10. Vaclav Havel would drink F) Pilsner. (Havel was the first President of the Czech Republic, the historical home of pilsner.) www.barbizmag.com www.barbizmag.com

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