Bar Business November 2018

November 2018

THE HOW-TO PUBLICATION

BAR BUS NESS MAGAZINE

Spirit Giving OF

Holiday gift guide for industry insiders.

Plus: A new take on rum classics

Contents How Tos

16

When You Make Your Money

November

Profit planning starts before your busy season.

20

Branding with Bevware

26

Tuning Up: A New Nightclub Experience

The glass is as important as what’s in it.

New lighting and sound system brings Las Vegas ambiance to Atlanta.

Departments

4

From the Editor

6

On Tap

A letter from our Editor Ashley Bray Industry news & announcements.

10

Behind The Bar

14

Happenings

In-depth analysis of beer, wine & spirits.

Important dates for the month.

40

Inventory

44

Q+A

Featured product releases.

Eric “ET” Tecosky – Dirty Sue Premium Olive Juice

Features

32

Genie in a Bottle

36

Seasonal Cocktails: Baby, It’s Cold Outside

The mystery and magic of flavored syrups.

Warm up with hot cocktails.

Contents photo: Shutterstock/ Yurii_Yarema Cover photo: ShutterstocK.com

barbizmag.com

November 2018

Bar Business Magazine

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THE HOW-TO PUBLICATION

BAR BUS NESS MAGAZINE

NovemBer 2018

Vol. 11

No. 11

Bar Business Magazine (ISSN 1944-7531) is published

by Simmons-Boardman Publishing Corporation 55 Broad St 26th Fl., New York, NY 10004

subscription department 800-895-4389

executive offices President Arthur J. McGinnis, Jr. Publisher Art Sutley 212-620-7247 asutley@sbpub.com

editorial

Editor Ashley Bray 212-620-7220 abray@sbpub.com Contributing Writers Emily Eckart, Elyse Glickman, Rachael Robbins, Dave Rudman

art

Art Director Nicole D’Antona Graphic Designer Aleza Leinwand

production

Corporate Production Director Mary Conyers mconyers@sbpub.com Digital Ad Operations Associate Kevin Fuhrmann

circulation

Circulation Director Maureen Cooney mcooney@sbpub.com

advertising sales Art Sutley 212-620-7247 asutley@sbpub.com

Bar Business Magazine (Print ISSN 1944-7531, Digital ISSN 2161-5071) (USPS#000-342) is published February, April, June, August, October, and December. January, March, May, July, September, and November will only be offered in a digital format at no charge by Simmons-Boardman Publ. Corp, 55 Broad St. 26th Floor, New York, NY 10004. Printed in the U.S.A. Periodicals postage paid at New York, NY and Additional mailing offices. Pricing, Qualified U.S. Bar Owners may request a free subscription. Non-qualified subscriptions printed or digital version: 1 year US $45.00; Canada $90.00; foreign $189.00; foreign, air mail $289.00. 2 years US $75.00; Canada $120.00; foreign $300.00; foreign, air mail $500.00. BOTH Print & Digital Versions: 1 year US $68.00; Canada $135.00; foreign $284.00; foreign, air mail $384.00. 2 years US $113.00; Canada $180.00; foreign $450.00; foreign, air mail $650.00. Single Copies are $10.00 ea. Subscriptions must be paid for in U.S. funds only. COPYRIGHT Š SimmonsBoardman Publishing Corporation 2018. All rights reserved. Contents may not be reproduced without permission. For reprint information contact: Art Sutley, Phone (212) 620-7247, or asutley@sbpub.com.

For Subscriptions, & address changes, Please call (US Only) 1-800-553-8878 (CANADA/INTL) 1-319-364-6167, Fax 1-319-364-4278, e-mail barbusiness@stamats.com or write to: Bar Business Magazine, Simmons-Boardman Publ. Corp, PO Box 1407, Cedar Rapids, IA. 52406-1407. POSTMASTER: Send address changes to Bar Business Magazine, PO Box 1407, Cedar Rapids, IA. 52406-1407. Instructional information in this magazine should only be performed by skilled craftspeople with the proper equipment. The publisher and authors of information provided herein advise all readers to exercise care when engaging in any of 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.

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November 2018 barbizmag.com

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from the editor

From The Editor

Just as a puppy can be more of a challenge than a gift, so too can the holidays.

- John Clayton

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Bar Business Magazine

R

eady or not, the holidays are upon us once again.

The holidays are a magical time of year, but they’re also extremely stressful—especially if you own a bar.

Increased traffic, long hours, holiday parties, and the juggling of staff schedules can all lead to one giant headache—and not one caused by too much spiked eggnog.

But don’t worry—we’ve filled this issue with articles and content to help you get through this holiday season as smoothly (and with as few headaches) as possible.

First up, need a gift for that industry insider in your life? Look no further than our Holiday Gift Guide starting on page 6. It’s chockfull of unique spirits, blends, and gifts that will impress even the most seasoned bartender.

The holidays can be a time when you see your profits skyrocket, but turn to page 16 for an interesting take on staff training and profits. You may think you make your money during your busy seasons, but Dave Rudman from WSET argues that you actually start making it from the moment you begin training your staff members.

“You get to make your money when it is slow, when you have time to think, and when you have time to invest in the proper training that will ensure your operation will collect every dime this upcoming busy season,” says Rudman.

“It is never the wrong time to change your mindset and start making the money you deserve!”

Are you equipping all of your employees with the skills they need to upsell? Prepare now, before the holiday rush begins.

Maybe your staff training is on point, and it’s some new cocktail recipes you’re in need of to help usher in the cold weather and the season of giving.

Check out our winter seasonal cocktails feature on page 36 for some inspiration. You’ll find everything from hot cocktails to seasonal flavors like cinnamon, clove, and vanilla.

If those recipes aren’t enough, Behind the Bar on page 10 offers up a few new takes on classic rum cocktails.

Brown spirits are in once the cold weather hits, so you’re sure to find a crowd pleaser or two.

One last thing to remember as we head into the final month of the year— December is National Impaired Driving Prevention Month.

The holidays usually mark an uptick in the amount of drinking, but that doesn’t mean drinking and driving should increase too. Make sure your staff is trained to spot the signs of someone who’s had too much to drink, and let’s make sure we all stay safe on the road this holiday season.

Ashley bray, Editor

November 2018 barbizmag.com

It’s Pumpkin Season!

Get the country’s favorite flavor on your cocktail list today with the RumChata Pumpkin Pie Martini.

2 parts RumChata 1 part vanilla vodka 3 parTs pumpkin pie filling or pumpkin syrup Shake Well

RumChata®. Caribbean Rum with Real Dairy Cream, Natural & Artificial Flavors, 13.75% alc/vol.

Agave Loco Brands, Pewaukee, WI. Please Enjoy Responsibly. RUMCHATA and CHATA are Registered Trademarks of Agave Loco, LLC.

2018

GIFT GUIDE Ming River Sichuan Baijiu

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Crafted by Luzhou Laojiao, China’s oldest continuously operating distillery, Ming River uses time-honored techniques to bring the bold taste of baijiu to the United States. Translating to “white spirit” in Mandarin, baijiu is the world’s most widely consumed alcohol by volume and refers to the full category of traditional Chinese grain spirits.

Its four major recognized styles— rice aroma, light aroma, strong aroma, and sauce aroma—are as distinct as rum is to tequila. Ming River, 45% ABV, is a sorghum-based, strongaroma baijiu created using solid-state fermentation in subterranean mud pits before being distilled and aged for up to two years in Chinese pot stills.

On the nose are notes of green apple peel, tropical fruit, and ripe cheese. Ming River’s flavor of spicy pink peppercorn, pineapple, anise, and earthy finish is the ideal complement to spicy Sichuan cuisine and cocktails, and it’s a special gift for world spirit collectors and baijiu enthusiasts alike. $34; mingriver.com

To truly impress the bartender or bar owner in your life, you have to gift something out of the ordinary. We’ve compiled some unique offerings in this gift guide for your favorite industry insider. Happy shopping!

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Hennessy Master Blender’s Selection No 3 Hennessy continues to innovate in the Cognac category with the introduction of Master Blender’s Selection No 3, the latest in a unique series of limited-edition releases. An expression of savoir faire and passion, nothing captures the spirit of craftsmanship more than the Master Blender’s Selection, and this blend marks the very first creation from Renaud Fillioux de Gironde, Hennessy’s new 8th generation Master Blender.

Bottled at 43% ABV and comprised of 20 rare eaux-de-vie, the single batch Cognac will never again be replicated, with tasting notes that evoke the mastery of a well-made praline. $110; hennessy.com

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November 2018 barbizmag.com

Holiday Gift Guide Gran Patrón Smoky

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3

Egan’s Legacy Reserve

The esteemed Egan’s Irish Whiskey brand adds the new, limitededition Legacy Reserve to its portfolio of superior handcrafted spirits. The new expression ups the ante on its award-winning predecessors, the 10-Year-Old Single Malt and Vintage Grain, which were successfully introduced to the U.S. markets in 2015 and 2017, respectively. Legacy Reserve is limited to 1,000 bottles worldwide— an exceptionally rare spirit ideally suited for collectors and connoisseurs. Aged for 15 years in American bourbon casks, each 46% ABV bottle is handselected by Maurice and Jonathan Egan, whose forefathers Patrick and Henry Egan began the brand six generations ago. An unmistakably Irish Whiskey, this expression advances the category of true single malts with a complex flavor profile and long finish. It boasts a characteristically spicy palate, pairing toffee and vanilla with fruits and citrus, full-bodied while hinting at oaky dryness.

Heineken Magnum Bottle The limited-edition Heineken® Magnum bottle is back this year to prove it’s what’s inside that matters. The 1.5-liter (50.7 oz) bottle of Heineken Lager features an improved design with silver foil around the closure and bottom of the bottle that creates the premium feel of a wine or champagne bottle as well as an enhanced design treatment of the iconic red star. The Heineken® Magnum bottle is the perfect gift for any holiday occasion.

Patrón Tequila’s Gran Patrón Smoky honors traditional production methods dating back hundreds of years. The process for Gran Patrón Smoky begins with the highest-quality, 100 percent Weber Blue Agave. To create the distinctively smoky aroma and taste, the heart of the agave plant, the piña, is roasted with mesquite in underground stone pits at the Patrón Hacienda distillery in the Highlands of Jalisco, Mexico. The cooked agave is then slowly crushed with a volcanic stone tahona wheel before the juice and agave fibers are placed together in pine wood fermenters and then distilled in small-capacity copper pot stills. Gran Patrón Smoky is characterized by its aroma of artichoke, pepper, spices, and hints of sweet citrus. Bottled at 101 proof, it has a smooth and sweet taste with very distinctive smoked agave and citrus notes, and a long peppery finish. $199; patrontequila.com

$10.99; heinekenusa.com

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$200; eganswhiskey.com

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November 2018

Bar Business Magazine

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Holiday Gift Guide White Walker by Johnnie Walker Winter has come. In celebration of the final season of the HBO series Game of Thrones, Johnnie Walker introduces White Walker by Johnnie Walker. Created by Whisky Specialist and Blender George Harper, this unique, limited-edition whisky was inspired by the most feared characters on the show— the White Walkers. At the heart of this innovative blend are single malts from Cardhu and Clynelish— one of Scotland’s most northern distilleries. White Walker by Johnnie Walker features notes of caramelized sugar and vanilla and fresh red berries with a touch of orchard fruit. With a 41.7% ABV, it is best served directly from the freezer and features pack technology that changes designs when chilled—the perfect surprise for any Game of Thrones fan. $36; johnniewalker.com

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7 Highclere Castle Cigar Together with Highclere Castle, the home of television series and motion picture Downtown Abbey, The Highclere Castle Cigar Company offers a rare cigar reminiscent of the classic estate. The cigars are hand-rolled in Estelí, Nicaragua utilizing a Connecticut Shade wrapper and Criollo and Corojo tobaccos from the volcanic soils of Jalapa and the island of Ometepe. The binder is made from Mata Fina, a dark tobacco from Brazil. The blend is finalized with an exclusive hybrid seed named Nicadán. The smoke has notes of pepper, citrus, leather, and fireplace.

Crystal Head Vodka John Alexander Artist Series No. 1 Bottle Crystal Head Vodka offers its first limited-edition artist series bottle by John Alexander, creator of the signature skull Crystal Head bottle.

His work can be found in museums across the US and private collections worldwide. This bottle finish is derived from Alexander’s 1988 oil painting, “Dancing on the Water Liles of Life.” The decoration of these bottles takes place in a small, artisanal workshop in Milan, Italy. Each of the 25,000 bottles are hand-decorated by one of three skilled craftsmen and numbered to further emphasize their scarcity. $149.95; crystalheadvodka.com

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$217-$290+; highclerecastlecigar.com

Dollar Cocktail Club Simplify your home bar with Dollar Cocktail Club, a line of ready-to-mix drink-making kits available a la carte or as a subscription. The recipes are from the NYC Liquor Lab team, and the inaugural lineup includes Margaritas, Dirty Martinis, Old Fashioneds, and Manhattans as well as two holiday-themed seasonal kits. Each kit contains enough ingredients to make 12 beverages—you just need to buy the booze. The ingredients are measured and packed in advance so you can make one drink at a time or follow the recipe to make a larger batch. The boxes also include two coasters, a stir stick, disposable jigger, and infusion packet that allows you to add a twist to a recipe.

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$15 a la carte; $12 subscription; dollarcocktailclub.com 8

Bar Business Magazine

November 2018 barbizmag.com

Be the It wasn’t enough for us to provide a Gluten Free, Kosher Certified vodka with no sugar added that satisfies the sophisticated palate. We believe that including premium ingredients, grown in the United States, including the best American Corn and adding pure Oregon water, makes the unique filtering method and 10 times distillation process worth the time and sacrifice for our ultra-premium customer.

When vodka meets luxury—FLOH the Caviar of Vodka

PassionFLOH INGREDIENTS 1½ oz FLŌH Pink Grapefruit Dragonfruit ½Fresh Pressed Lemon ¼ Wedge Fresh Pressed Grapefruit 3 dashes Cranberry Bitters TECHNIQUE Shake with ice and strain into chilled martini glass.

Garnish with lemon twist.

@FLOHVODKA WWW.FLOHVODKA.COM

Behind The Bar: RUM

Foraging Through the Forest

Return rum to your cocktail list.

BY Rachael Robbins

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RUM W

ikipedia defines rum as “a distilled alcoholic drink made from sugarcane byproducts, such as molasses, or directly from sugarcane juice, by a process of fermentation and distillation. The distillate, a clear liquid, is then usually aged in oak barrels.”

Most people define rum as, “that stuff I drank continuously on spring break, at the beach bar, in some kind of sugarysweet artificially tasting frozen cocktail.”

I define rum as, “an extremely versatile booze that comes in all sorts of amazing variations and is unfortunately virtually absent from most mixology-

forward cocktail lists. It’s one of my favorite spirits.”

To ensure that after reading this article you’ll love rum as much as I do, I enlisted my mixology mentor, Raymond Keane, to help (he currently heads up the beverage program at Kitchen Step in Jersey City). When I was a bartender, he was a mixologist. I graduated to mixology, and Ray became a Sensory Tour guide. In other words, when I was mastering simple syrup, Ray was driving around with a tank of liquid nitrogen strapped in his passenger’s seat! We will take on two different types of rum and present a cocktail in our personal styles: his, over-the-top molecular mixology,

November 2018 barbizmag.com

All Photos: Chris Capaci.

Let’s talk

and mine, repeatable-with-a-twist.

The majority of rums are produced in the Caribbean and Latin America, but I thought it’d be fun to feature two rums made in the good ol’ USA. In fact, they both come from just blocks away from each other in downtown Los Angeles!

Greenbar Distillery First stop: Greenbar Distillery. I had the pleasure of speaking to Greenbar’s Master Distiller Melkon Khosrovian about his delicious, unique, organic Crusoe Spiced Rum. “We loved rum made directly from fresh sugar cane, but it’s not a strong finish,” he explains. “We loved the sweet finish of molasses rums, but found them a bit funky. Our rum is a marriage of both traditional and agricole.”

Not wanting to be stuck behind the bar at family parties, he created a rum with such complex, balanced flavor, that it needs very few ingredients added to make a memorable drink.

It’s “not complicated, not stuffy, just simple and good.”

To accomplish this, they employ a technique called refraction distilling that allows them to essentially extract “the heart,” which is the best of the batch. According to Melkon, “[it] tastes like sugar and smells like flowers and fruit.” Melkon is proud to say, “we are small, but we are America’s largest distillery that uses actual food as flavoring. We are one of the only ones in America that does this.”

Besides having a portfolio of fantastic spirits, Greenbar is sustainable and philanthropic. One of their projects to give back involves serving 50-75,000 burritos to the homeless each year!

Ray immediately picked up on the white wine yeast Greenbar uses to ferment. He told me, “the crispness of white wine led my mind to apples. As luck would have it, Bar Keep Apple Bitters are also made by Greenbar!

The rum’s spices are reminiscent of the holidays, and since pine is this season’s “it” flavor, it made sense to add that. I know Melkon is a fan of two to three ingredient cocktails, so I kept it simple by doing a play on an Old Fashioned called Foraging Through the Forest. barbizmag.com

Both Ray and I have been obsessed with The Porn Star Martini, a drink created by Douglas Ankrah at the Townhouse Bar in London in 2002.

Traditionally made with vanilla vodka, I decided to make it very close to the original recipe, but with Crusoe Spiced Rum instead. The rum’s California orange zest, festive spices, and vanilla bean paired perfectly with the tart passionfruit cocktail base. In addition, it added scrumptious layers to an already yummy drink.

Lost Spirits Distillery This next Californian rum really needs it’s own book because I can’t begin to cover all the insanely interesting and curious goings-on at Lost Spirits Distillery.

Before I even talk about their rum, I have to mention the actual distillery.

Forbes magazine said, “Forget the Hollywood studios. Lost Spirits is the best tour in LA.” Lost Spirits is literally an award-winning theme park, which totally makes sense because it’s co-helmed by Bryan Davis, who graduated from UC Davis with a degree in amusement park engineering. Co-captaining this magical establishment is Joanne Haruta, and together with a small team, they have invented a new way to scientifically age liquor without it ever seeing the inside of a barrel. In just one day, they create rum that has a nearly identically chemical signature to a 32-year-old Demerara rum.

I was already smitten with their critically acclaimed Navy Style Rum. It’s super smooth and full of flavors (like burnt marshmallow, vanilla bean, and ripe banana). As a mixologist, it pains me to say this, but my favorite way to enjoy Lost Spirits is straight. So when I heard Lost Spirits was releasing a Jamaican-style rum, I was excited to talk to Bryan about it. Actually, just getting a chance to talk to Bryan in itself is pretty flipping exciting because the guy gives TED Talks!

After chatting about his current pet projects like creating a slivovitz worthy of Bram Stoker, and a still with a slide and a ball pit, we found that we both shared an appreciation of dunder and muck pits. Outside of the US, these

Behind The Bar: RUM

Foraging Through the Forest 2 oz Crusoe Spiced Rum ½ oz dram pine syrup 4 dashes apple bitters Served on a mist of forest floor aroma Mix ingredients and serve in a rocks glass.

Raymond Keane

The Born Again Porn Star 2 oz Crusoe Spiced Rum 1.5 oz The Perfect Purée Passionfruit ½ oz passoa liqueur ½ oz vanilla syrup ½ oz lime juice 1 dropper Mrs. Better’s Bitters Vegan Foamer Mix ingredients and serve in a martini glass with a side of champagne.

Rachael Robbins

The Dirty Lebowski 2 oz Lost Spirits Jamaica Rum 1 barspoon molasses 2 oz banana nectar ½ oz sugar cane juice 4 dashes tobacco bitters 1/8 teaspoon citric acid Mix ingredients and serve in a glass over ice.

Rachael Robbins

The Panty Dropper Vanilla macadamia foam Champagne Dippin’ Dots Passionfruit nitro snow Jamaican rum shards Hibiscus jam Topped with carbonated rum Ray served each of the elements side-byside in a coupe glass atop a base of hibiscus marmalade.

Raymond Keane 12

Bar Business Magazine

Rachael Robbins crafts The Dirty Lebowski cocktail.

ancient yeast-rich pits are part of the rum-making process. Filled with biodegradable matter and the leftovers from the fermentation stage, these decaying pits add a flavor to rum that cannot be duplicated.

First, Bryan travelled deep into the Jamaican mountains and brought three different rums back to LA. Then, he blended and aged the mix in their futuristic still. The result is Lost Spirits Jamaica, a dark, wonderfully funky rum with classic notes of tobacco, toffee, and overripe bananas.

When I created my cocktail, I used ingredients reminiscent of the good aromas reportedly emitted from a dunder pit, and the notes I tasted in the rum. My goal was to make a funky riff on a White Russian, and I called it The Dirty Lebowski.

Inspired by the racy and somewhat crude tales of dunder, Ray decided to use Lost Spirits to make his version of The Pornstar Martini called The Panty Dropper. “I deconstructed this classic drink by isolating each ingredient and changed the physical makeup by either freezing it with liquid nitrogen, carbonating it, or creating a lecithinbased foam.”

I’m not going to try and include the directions for how he created The Panty Dropper. Similarly I can’t explain Lost Spirits’ esoteric aging system. Or how Greenbar finds the time to distribute 75,000 burritos to the homeless. But I can tell you this: the cocktail tasted as

good as it looked and both distilleries produce exceptional, noteworthy rums.

So whether you’re into molecular mixology, or enjoy a simple, memorable cocktail, grab a bottle of Lost Spirits and Greenbar, then delight your customers by adding some surprising rum cocktails to your menu!

Rachael Robbins owns Chickologist, a cocktail consulting company. Her main objective is to infiltrate “the boy’s club of mixology” and show the world that chicks can mix a mean drink too. She’s tended bar in NYC, Miami, LA, & NJ for 20 years.

She opened a speakeasy in Jersey City and began creating innovative cocktails.

She has worked as a brand ambassador for major liquor brands. Reach her at chickologist.com or @chickologist. Find Chris Capaci at @capacityimages or capacityimages.com. Raymond Keane can be reached at @raymondkeane1.

The Born Again Porn Star

November 2018 barbizmag.com

SAV E MARCH T H E 25-27 2019 DAT E !

SEE YOU NEXT YEAR!

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Happenings December 2018

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DECEMBER 9 Christmas Card Day Host a Christmas card party at the bar, and invite guests to make out cards to the troops, local nursing homes, or another group in need of some holiday cheer.

DECEMBER 1 National Impaired Driving Prevention Month With more holiday revelers at your bar, it’s important your staff is trained to spot the signs of someone who’s had too much to drink.

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DECEMBER 2 Hanukkah Hanukkah begins at sundown. Try mixing up a cocktail that calls for Manischewitz wine. You’ve got 8 days to get it right.

Mix up some cocktails with this festive drink.

December 10 National Lager Day Show your lagers some love by featuring them front and center on your menu.

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November 2018 barbizmag.com

All Photos: Shutterstock.com.

DECEMBER 24 National Eggnog Day

Happenings

Upcoming

DEcember 20 National Sangria Day

EVENTS

Whether you serve red or white, the combinations for this mixed wine are endless.

December Whiskyfest new york December 4, 2018 New York, NY

whiskyfest.com/new-york/

DECEMBER 5 Repeal Day

january

Lift your glass to celebrate the end of Prohibition. We no longer have to drink in hidden speakeasies—we just choose to.

san antonio cocktail conference January 14-20, 2019 Louisville, KY

sanantoniococktailconference.com

Hotel, Motel & restaurant supply show DECEMBER 7 National Cotton Candy Day

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Everyone’s got a sweet tooth this month, so indulge your guests with the actual thing or a cocktail honoring the sugary treat.

January 29-31, 2019 Myrtle Beach, SC hmrsss.com

march international restaurant & foodservice show of new york March 3-5, 2019 New York, NY

internationalrestaurantny.com

new england food show December 14 National Screwdriver Day It’s easy to riff on this simple, two-ingredient classic, so get creative.

March 3-5, 2019 Boston, MA

nefs.restaurant.org

nightclub & bar show March 25-26, 2019 Las Vegas, NV ncbshow.com

barbizmag.com

November 2018

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How To

How To: training

Profit planning starts before your busy season.

When You Make Your Money 16

Bar Business Magazine

By Dave Rudman November 2018 barbizmag.com

How To: TRAINING

Photos (left to right): Shutterstock/ Click and Photo; WSET.

I

’m thinking of a common misconception in the hospitality business. This misconception is subtle, but it is debilitating.

Everywhere I go, I can tell within a minute of being on-property whether management subscribes to this misguided notion. I see it in the way your hostess behaves, in the way your server speaks to me, in the way your bartender mixes my drink.

This misconception is systemic to a business because it could not be more immediate to what business is. This misconception has to do with making money. But it isn’t about how you make money. A lot of operators and managers have figured that out. You make money by selling goods and services. A glass of wine is a good; a service is the romance a sommelier imbues it with through words and actions. Front of house or back of house, you make money by selling your product and having it attached to service that adds value to that product.

There is usually no confusion about how you make money in hospitality. But what so few operators and managers understand is when you make money.

Most think, “I make money when I’m open for business, especially on the busiest days, especially at the busiest times.” Unfortunately, that is not when you make money. It’s when you collect it. In the hospitality business, you make that money usually when you are closed, on off-days, at off-times. Because it is at those times when you make your decision about who you are and what you value—and everyone is watching.

What do I mean by this? Let’s look at a common complaint that operators make, “my servers aren’t upselling at the table.”

When servers passionately up-sell your product, the effect can be profound for your bottom line. When they fail to, you lose money. But in the heat of the moment, is that server prepared to upsell? Do they know the premium options available to them? Can they describe them? Have you even made them available to sell? It’s hard to upsell a guest on a premium chardonnay by-the-glass if you don’t have one on your list! But just having it doesn’t mean your staff is prepared or motivated to sell it.

All these questions have already been barbizmag.com

answered long before your server is on the spot. They aren’t answered tableside—they’re answered months earlier, before the busy season. They are answered during that server’s first two weeks training on the floor and learning from another server who once upon a time had their first two weeks training with another server. And eventually, you can go back far enough to hit your opening night, when everyone was new.

Did you make the decision then, to give your staff the power, the motivation, and the capability to make you money?

That is when money is made. By the time the server is tableside, it’s too late.

Now think—do you have this misconception about when you make your money? Can you see it when your hostess brings a party to their table, and they want to order champagne right away because they are in a great mood, but your hostess doesn’t know anything about your product because she’s just a hostess?

If by the time someone with the proper knowledge got to the table, and your guests were hungry and decided to skip the champagne, then you probably don’t.

If you instead collected the money that was there to be taken, then odds are good you have the right mentality.

You had it when that hostess started, and you insisted she sit in on wine trainings every week. You had it when you had her spend a night shadowing your sommelier. When she trains a new host, that new host will understand the

importance of knowing about your food and beverage program. And because the hostess training him was just promoted to server because she is now armed with formidable knowledge, he’ll see a path to move forward for himself as well.

When you have the correct mentality, you come to celebrate that money isn’t made in the busiest times because those are the times when you have the least opportunity to think and to influence.

Instead, you get to make your money when it is slow, when you have time to think, and when you have time to invest in the proper training that will ensure your operation will collect every dime this upcoming busy season. It is never the wrong time to change your mindset and start making the money you deserve! Here’s how.

Understand the value of education.

Education has an upfront cost. Shortsighted operators fail to invest because they don’t understand the annuity that an educated staffer becomes for their

Pro Tip Great operators view education as a benefit that returns its cost many times over.

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How To: training business. Great operators view education as a benefit that returns its cost many times over. Show your staff, and the community, that you invest in education.

You will attract and retain the best talent, who will repay you with their superior knowledge, training, and passion.

The best learning is not attached to brands. There are a lot of brands that I love, and stocking great brands

and knowing a bit about their provenance is important. But knowing a story about a brand’s founder, or exactly where each of the unusual ingredients is sourced, or the script for selling it, isn’t education—it’s marketing. There’s room for that, but don’t confuse the two.

Organizations such as the Wine & Spirit Education Trust (WSET) exist for this very purpose: to provide objective

fundamental education in wines, spirits, and sake for professionals and enthusiasts. Students and their employers know that a WSET qualification-holder has more than just superficial knowledge of brands—they have a deep and broad knowledge of categories and processes.

Be consistent. Make learning a part of the culture of your operation. It should occur regularly, with talented and knowledgeable individuals leading the way. It should be open to all. You might even choose to make parts of it open to your customer base. This will be self-effacing. The culture will feed back into itself, and you will have staffers emerge as your “rock stars,” seeking more and more knowledge on their own time and bringing it with them to work.

Lead by example. Learn alongside your staff. If you can teach, teach them.

Don’t worry if you can’t; it shows them that you want to know, and that they themselves should never stop learning.

Don’t make the all-too-common mistake of trying to make your money at the wrong time. During this year’s busy season, put yourself in a position of comfort and confidence that you made your money months earlier by setting the right tone for your operation and equipping your staff with proper training and education.

Dave Rudman, WSET Business Development Director USA, is a 10-plus year veteran of the drinks business, with a foundation in hospitality, and six-plus years in sales management within the U.S. distributor market. The Wine & Spirit Education Trust (WSET) (WSETglobal.com) is the largest global provider of wine and spirits qualifications.

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November 2018 barbizmag.com

How To

How To: bevware

Branding with Bevware The glass is as important as what’s in it.

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hat’s in a glass?

Glassware isn’t just a necessary afterthought—it’s one of the most tangible ways that customers interact with your business and your brand. The look and feel of a glass shapes your customers’ experience and, later on, their memory of a night spent out. Savvy bar owners know that details like glassware matter, and carefully selecting

Pro Tip Many bars are combating glassware theft by offering customers the option to purchase their unique glass.

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Bar Business Magazine

appropriate models will pay off in the long run.

Presentation is Everything Charlie Reichenbach, Hospitality GM at Wayfair Professional, a division of the large online retailer Wayfair just for the trade and businesses, says, “The wrong glassware can take something away from a drink, whereas the right ones can enhance the experience and even become the driving point of the conversation.”

Trisha Charles, Vice President of Product and Marketing at KegWorks, a provider of high-quality bar equipment and accessories, says that a beverage is about much more than just the drink itself. “People taste with their eyes and nose long before it ever hits their lips.”

Taste & Aroma Presentation is important, and it can enhance more than just the aesthetic

appeal of a beverage. “Glassware changes the experience and even the flavor of what you’re drinking,” explains Charles.

For example, Charles highlights Spiegelau’s (a maker of high-quality, crystal glasses) specialized IPA craft beer glass, one of the many products KegWorks carries. Spiegelau’s IPA glass has a unique ridged bottom that enhances the beer’s flavor by creating more foam. The top half of the glass has a rounded shape somewhat similar to a wine glass. This allows it to open up different flavor notes in the beer, which are usually lost in a regular pint glass. The result is an elevated beer appreciation experience.

Reichenbach also suggests using wine-shaped glasses to lend a distinctive taste to other beverages.

“Glassware shape can truly impact the taste and f lavor of the actual drink, and while the majority of research to date has been related to

November 2018 barbizmag.com

Photo: Margaret Pattillo Photography.

By Emily Eckart

inventory management

has never

been easier

Eye-catching drinking vessels can inspire guests to order a cocktail they wouldn’t have otherwise.

wine, these general learnings are starting to carry over into other areas,” says Reichenbach. “In fact, cocktails are increasingly being featured in wine glasses where the aroma can gather in the bowl of the glass. One popular example is the Aperol Spritz.”

Go for the Unexpected Philip Knott, CEO of Old Moscow Mugs, creators of 100% authentic handcrafted copper Moscow Mule mugs, says that creativity in pairing beverages with unexpected glasses can pay off.

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Bar Business Magazine

“I like to drink champagne out of a red wine glass. I believe it opens up the flavor of the sparkling wine, and I also find it more comfortable to drink from,” explains Knott. “It also is a bit out of the norm, which leads to conversation about it.

“I see a lot of bars starting to find new and interesting ways to serve classic drinks in glassware that is not usually used for that purpose. From pina coladas in mason jars to beer served in copper beer mugs, bars are creating their menu offerings in new and unique ways.”

Whatever beverage you’re serving,

it’s important to consider its most distinctive qualities when choosing a glass. For instance, Charles says, carbonated drinks—such as cocktails with soda or tonic water—benefit from long, high vessels like a Collins glass.

A Collins glass will preserve the bubbles longer than a glass with a wider opening.

Overall aesthetics also matter.

Knott says, “A bar can stand out by offering unique and interesting ways to serve its drinks that not only enhance the experience of the beverage, but also can differentiate it in the market and blend it into [the bar’s] theme.”

Charles recommends giving cocktails a boost by putting them in a beautiful or elegant glass that way, “you’re providing more of an experience than just the taste of it.”

Classic cocktails can also benefit from a glass with a new look. And pairing signature cocktails with a particular unique glass can make your carefully constructed beverage that much more memorable.

A great example of a cocktail that’s defined by its vessel is the Moscow Mule. Knott notes that the eyecatching, distinctive copper mug has made the Moscow Mule, “one of the most recognizable cocktails of its kind.”

The Moscow Mule has become so well-known that Business Insider even listed it as number eight in a list of top cocktails worldwide in 2018.

Old Moscow Mugs offers bar owners a variety of distinctive copper vessels to choose from—ranging from hammered to smooth copper mugs and even copper beer steins.

Unique and eye-catching drinking vessels like these can even inspire some guests to order a cocktail they wouldn’t have otherwise.

“For cocktails,” Knott explains, “the appeal of the beverage can come down to the way it’s presented. It’s not uncommon for patrons to ask, ‘What are they drinking?’ And then go ahead and order the same, solely from its presentation.”

Presentation—and diner envy—is thus an important driver of sales.

November 2018 barbizmag.com

Photo: KegWorks

How To: bevware

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How To: bevware overwhelming brown [or] muddy color of many traditional Tiki beverages.

When this glassware is on display, they can help trigger that impulse and/or upsold purchase. Guests want to know what comes in ‘that’ glass.”

A gorgeous glass can encourage customers to share their night out on social media.

Instagrammable The importance of presentation has been amplified by the popularity of social media, and Instagram in particular. A gorgeous glass can encourage customers to share their night out at your establishment.

Knott says, “Social media is the best form of recommendation. We trust social media more than advertising.

Customers also like to share with their friends interesting and fun experiences. This is especially true for food and drinkware. A great or unique-looking beverage is an immediate reason to take a photo and share. It can make a regular visit to the local bar seem all the more exciting. If the glassware is themed to the bar, then it makes it even more relevant and fun.”

Reichenbach concurs on the importance of social media, and he says having the perfect glass will inspire customers to share.

“Instagram has become such a prevalent tool for informal restaurant and bar marketing,” explains 24

Bar Business Magazine

Reichenbach. “Having photogenic food and drink is a great way to put your best foot forward [by] turning over the messaging to guests. One of the key elements for many drinks has become garnish, and actual drink

Glassware shape can truly impact the taste and flavor of the actual drink.

color, but glassware also has a large role in appearance.

“Frankly, I think one of the biggest benefactors of the Instagram age has been Tiki drinks. The traditional Tiki vessels are fun and photogenic. It doesn’t hurt that they hide the

Preventing Theft One risk of having truly unique glassware is that customers may be tempted to steal it. But some bars and restaurants have transformed that risk into a win-win situation by offering customers the option to purchase their glass.

At Tiki bars, where collecting drinkware is part of the experience, drinkware sales are common. Charles says this practice is also becoming a strategy for other types of bars or restaurants, both to encourage glassware collection and proactively prevent theft.

The glassware is charged to the customer’s credit card along with the drink. When the waitstaff asks for a signature, the customer has the option to either decline the glassware and remove the charge, or to purchase the glassware and receive a new, clean glass in a nicely packaged box.

This transformation of glassware into souvenir gives the customer something lasting—a special object that can start conversations and bring back memories and, perhaps, inspire another night out.

If branded with a bar’s name or logo, this souvenir also serves as a form of marketing as friends of the guest see the glass and may be inspired to make a visit of their own.

November 2018 barbizmag.com

Photo: KegWorks.

Other Glassware Trends Charles also notes that more unique glass shapes are becoming a trend.

Other trends include glasses tinted in different colors and jewel tones, as well as glasses with gold rims and decorative etching.

Reichenbach also highlights the resurgence of cut or etched glass design. “We’re noticing [it] not just in cocktail mixing glasses, but also in old fashioned [or] tumbler glassware,” he says. “The glasses tend to be hefty. It’s something we’re increasingly seeing in the marketplace.”

The floor-model jukebox rich in AMI tradition, but built for the new era.

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Tuning Up

How To: tuning up

HOW TO

A New Nightclub Experience New lighting and sound system brings Las Vegas ambiance to Atlanta. hen District opened in a renovated warehouse back in July, it brought a fullservice, never-beforeseen nightclub experience to the Atlanta area with lights, dancers, and a top-notch sound system that attracts national DJ acts.

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Bar Business Magazine

Owner Donny Walloch sat down with Mario Auda, Owner of the House of Music, to bring his vision to life and discuss what he was looking for in sound production. The House of Music is a full sound, lighting, video, and staging company. The company first opened in 1995 as a DJ services and production business, and it has since

grown into a full-blown production company. Auda and his business partner Jeremy Ladd have unique experience in the industry as they both worked as nightclub DJs for many years.

Walloch wanted to be a step above current nightclubs located in Atlanta, specifically in sound and lighting, while competing for DJs that play on

November 2018 barbizmag.com

Photo: Shutterstock/ glazok90.

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By Ashley Bray

How To: tuning up

Buying a slightly used sound system can help bars

save money DON’T BE AFRAID TO SOURCE USED GEAR FROM

overseas when sourcing gear from overseas, work with a company that handles the importing and customs

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Bar Business Magazine

a national level. Auda and Walloch first looked into new, branded systems.

“Once we priced out a few brands, we then decided to look into used,” says Auda. “We found it was actually less expensive to go with a slightly used d&b audiotechnik sound system than it was to go with a new system. Donny was also worried about the sound system not being up to par with national DJ’s riders. Once we told him that this D&B sound system would meet all riders, he was sold.

“This type of system, even if it’s used, it’s not like you’re buying something cheap. People who have this kind of equipment take care of it,” explains Auda. “So we were able to afford it by buying it used and it came in great condition.”

To find a used d&b audiotechnik sound system, House of Music contacted GearSource®, which sells mostly used professional stage lighting, and pro audio, video, and staging products. “If a bar is looking to save money, that’s where we come in because we sell a lot of used gear. A lot of bars are on tight budgets, especially if they’re upgrading their facility. Or someone new takes over a bar, and they want to put in a new system because the system that has been in there has been there for 15-20 years, which is very common in a lot of existing bars these days,” says Steve Smith, Business Development Rep for East Coast, Africa, and Middle East at GearSource. “For the bar owner that wants better quality sound, which again will attract better quality acts into their room, they can come to us. We have just about every manufacturer across the board whether it be domestic, US manufacturers like JBL or EAW or some of the more exotic European brands like d&b, L-ACOUSTICS, and Martin Audio.”

Smith says that bar and nightclub owners shouldn’t be afraid to source used gear from overseas, which oftentimes, can be in better condition.

“We find really good gear, we offer a turnkey solution so when we bring it in, they don’t have to worry about any of the importing, any of the freight forwarding, any of the customs, or any of that. We handle that all. We have freight forwarders that we work with so

that it’s a door-to-door delivery,” explains Smith. “And when you import, your duties on gear like this is only about 4-6%, whereas paying sales tax in most states is more than that. You’re actually getting a better deal on the tax end of it by importing it.”

When working with GearSource, vendors must also guarantee at least a 48-hour warranty from the time the gear is received. “Sometimes vendors will give additional warranties depending on the gear,” says Smith.

“And if anything should be wrong with the gear, we intervene and get back in touch with the vendor. It’s the vendor’s responsibility to make good and either replace the item or take care of having it repaired locally.”

For District, the d&b audiotechnik system, which is one of the top live production/sound manufacturers in the world, was sourced from Europe and took about a month to come in. “To have one of the top two companies represented in a club is just an amazing thing because no one will turn down wanting to play in that room,” says Smith. “A lot of clubs these days tend to want a wow factor, and they all have seen or heard of what’s going in Las Vegas.

“But of course when you’re in smaller markets, a lot of people think they can’t afford that wow factor. It’s affordable to a lot of clubs if they just leave it up to the integrator that’s going to help put that system in the club.”

District’s system included: (8) D&B Q7 cabinet EP5 connector; (12) d&b Q1 cabinet EP5 connector; (4) d&b MAX cabinet EP5 connector; (6) d&b QSUB cabinet EP5 connector; (13) d&b D12 amplifier EP5 connector; (2) Q1 flying frame Z5159.000; (2) Q flying adaptor for maximum 3 x Q1 Z5156.000; and (6) d&b B2 Subwoofer (from two different vendors).

Before starting the installation, House of Music had to wait for the club to secure permitting and for the renovations to be ready for the sound system. “Once we had the system and we were ready to start the install, it probably took us about a month’s worth of time to go in and do the wiring,” says Auda.

“Once we finished the wiring, we had to wait for them to finish and close up the

November 2018 barbizmag.com

How To: tuning up Auda. “It’s something completely different than what most people have seen. Matter of fact, when they first turn it on, most people just stop and start staring at the ceiling.”

Lighting Designer Tyler Nadue designed the lighting system with the help of Max Kaplin in programming.

House of Music taught one of District’s staff members how to turn the whole system on and off and how to use it. “If they have anything different coming in there other than they’re regular DJs, like a national act, we’ll bring in one of our sound engineers to run it,” says Auda.

The system has proven to be a success, and even national acts are impressed with its quality. “The first national act they had in there was a DJ named Cazzette, and he was very impressed with the monitor sound systems and the way it sounded,” says Auda. “That was good news for the club when they heard that coming from him as a national act.”

Photo: District.

walls and get to a point where they were done with the main construction part before we came in and actually hung the speakers, hung the system, installed the amps, and put it all in.”

House of Music used Q1 Boxes for the main hangs, side, side hangs, and delays.

They used Q10’s for the rear fills and six B2’s for the lower end. The monitor system (what the DJ actually turns up and down to be able to listen to and mix his music) consists of two Q1’s per side and four Q-subs. Twelve D12 amps drive the entire system.

“Chris Davis was our d&b tech and did a wonderful job with the tuning,”

says Auda. “The amps are all located in a display to the entrance of the dance floor.”

The DJ booth required special consultation. “We consulted with the contractor and had him build the DJ booth because the subs are actually underneath them,” explains Auda. “We had him build it out of all concrete. We had it constructed to a certain size so when we were ready to put the subs in, they just slid right in and then they built around them. So if we ever need to get to them, it’s not difficult to go in and service them.”

House of Music also used GearSource to purchase a grandMA2 Light, which controls all the lights and effects. They also put in 350 ORBISFLY™ LED Kinetic lights in the ceiling. “They’re actually LED bulbs that have a winch on them so they move up and down, and then you can run them in different colors, in patterns, or even put video through it. The whole ceiling really comes alive once it starts moving,” says

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HERE’S WHAT PEOPLE ARE SAYING ABOUT BAR BUSINESS:

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“Bar Business Magazine is full of valuable how-to information for the bar owner or operator.

It should be one of your essential tools in your bar.”

Jon Taffer – Renowned Hospitality Consultant and Host & Executive Producer of Bar Rescue

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Jeff Isaacson – VP Beverage Operations, Ark Restaurants

THE HOW-TO PUBLICATION

BAR BUS NESS MAGAZINE

Syrups

Genie in A Bottle

The mystery and magic of flavored syrups.

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Bar Business Magazine

or drown it out altogether?

On the other hand, what can one do to keep bar offerings fresh when the fresh ingredients are not as widely available?

“Mixology has for the last decade or more [moved] towards using fresh seasonal ingredients, and while this is something just about everyone agrees is a good thing, it also has a few drawbacks and hurdles to overcome,” states Jake Larowe, Bar Manager of the 1950s-themed, mid-century modern Birds & Bees in downtown Los Angeles.

“When using fresh ingredients, each item will be slightly different. One good example is jalapeños, each one having a widely varying level of spiciness, making a consistently spicy cocktail difficult.

“Secondly, fresh ingredients don’t tend to last long. The last thing a bartender wants to do is put an old mushy piece of strawberry into a

cocktail, which ruins the entire experience of the guest. Thirdly, some produce has a very short window of availability, and once it’s gone it is impossible to get more of it. This means a signature cocktail on a nicely printed menu is now no longer available.”

Companies like Italy’s Torani, and France’s Monin and 1883 offer dozens of ideas and solutions in regular and sugarfree formats. While they are often associated with coffee bars, their trade marketing also encompasses their products’ versatility at the bar by tapping into current flavor profile trends. Some craft cocktail bars and restaurants, meanwhile, have gained as much notoriety for their house-made syrups as they have for their finished cocktails.

Syrup producers and bartenders agree that an important consideration to take into account is that syrups are not

November 2018 barbizmag.com

Photo: Shutterstock/ Elena Veselova.

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hat comes to mind when bottled syrups—even higher-end, beautifully packaged ones—are mentioned?

Gourmet coffee beverages? Ice cream sundaes? Artificially flavored cocktails?

The concerns are understandable, especially as the fresh-bar/farm-to-glass mindset shared by bars of all genres is essentially a reaction to the overpowering sweetness inherent in cocktail recipes from previous decades.

As the American palate becomes more cosmopolitan and less favorable to intense sweetness, and as customers become more health-conscious and demand more “authenticity” in their drinks, the presence of syrups at the bar may appear to be an affront to the definition of a craft cocktail. After all, why mess with nature

By Elyse Glickman

Syrups

Photo: Shutterstock/ EvgeniiAnd.

intended to be a replacement for fresh ingredients. Instead, syrups—whether made in-house or purchased from a supplier—should be regarded as useful tools for a variety of situations.

When It Rains (or Snows), They Pour Lisa Ash, 1883’s North American Beverage Innovation and Training Director, says that as fresh fruit isn’t always consistent or concentrated enough to impact a recipe, just a touch of syrup can boost the overall flavor of a beverage while adding consistency in quality to the finished product yearround. Furthermore, syrups are less costly than expensive liqueurs when used to intensify a flavor profile.

“When adding syrups to a recipe, you may want to add citrus, bitters, or a splash of water to balance the flavor,” Ash advises. “If adding flavored syrup to a sweet mixer, use a little less than you would for an unsweetened mixer. Keep in mind that if you are in charge of creating the recipe, test several versions of the recipe before determining which is the best tasting recipe. Next, be sure that the rest of the staff follows the final recipe.”

Andrea Ramirez, Torani’s Consumer & Customer Market Insight Manager, says syrups are more common than some customers and bartenders might think. She points out that as cocktail menus are broadening horizons on both sides of the bar and creating a demand for more exotic flavors, the brand’s range of syrups are available in many on-trend flavors (i.e., rose, lavender, pistachio, marshmallow) that are hard to quickly infuse into drinks, and in exotic fruits (longan, blood orange) not readily available in some markets or too expensive for some high-volume bars.

“Commercial syrups work well in high-volume bars because they offer consistency and efficiency that isn’t always easy to deliver with fresh ingredients requiring procurement, storage, and preparation,” says Ramirez.

“It’s more beneficial for the bar to invest their resources in things their guests value. One bar might invest in garnishes requiring a bit of extra preparation, locally produced spirits, or even fancy ice spheres for signature cocktails.” barbizmag.com

Education is key in reassuring staff and customers that using syrups is more about achieving consistency and quality rather than cutting corners, according to Ash. “The bartender should learn about the products he uses in the bar’s specialty cocktails,” she says. “Another way to assure the customer of quality is to avoid batching when possible. If batching is necessary in a high-volume restaurant, taste the batch with syrup included prior to service. Time and date stamps must be used, and anything made with fresh juices should be thrown out when the stamp expires or they taste off.”

Ash also recommends mixing fresh ingredients with few drops of a likeflavored or complementary flavored syrup to create a homemade taste profile. For example, if you make a drink with bottled raspberry syrup, you can blend in muddled raspberry or a bit of citrus or fresh herbs. While both Ash and Ramirez note that simple syrup, agave nectar, grenadine, almond (orgeat), and coconut are back bar basics, they suggest adding flavors on a seasonal or periodic basis that match up with the bar’s theme or food menu.

Ramirez cites Ruby Red Grapefruit Syrup and Ginger Lemongrass Syrup as excellent choices for revving up fresh or pre-packaged juices, and adds the latter makes a nice base for a robust housemade ginger ale.

“If your establishment has a Caribbean theme, [add] tropical flavors such as coconut, mango, or banana,” says Ash. “If the bar specializes in craft cocktails, I suggest cane sugar, agave, and maybe a few of the floral flavors.

You can also pair complementary flavors. Caramel with apple, strawberry with basil, watermelon with mint,

pomegranate with lime, and so on.”

Home, Sweet Home Though it takes extra effort, some restaurants and bars are crafting their own syrups to further distinguish themselves from the competition and better adapt their offerings to the local climate. Even with a year-round growing season in places like Southern California, Birds & Bees’ Larowe turns regularly used fruits into a homogenized consistent syrup.

“By taking a large amount of a single fruit and making it into a syrup, you take the strongly flavored tart and spicy, and the less flavorful sweet and bland, and blend the flavors together, ensuring consistency in your cocktails while still keeping the fresh flavor or fresh ripe produce,” says Larowe. “Making an herb or fruit into a syrup means a bar program can always have it at its peak freshness.

Buying a large amount of produce at peak freshness and making syrup out of it can make the [desired component] shelf stable for up to a month. Adding pectin to it, meanwhile, can make it shelf stable longer, while adding high-proof alcohol turns a syrup into a cordial and gives it an even longer shelf life.”

At Chicago’s Tied House, syrups are made using fresh ingredients usually from a local farm. “We change our cocktails four times a year, so we are interested in working with ingredients within that season,” says Bartender Meredith Rush.

“I think that notion is incredibly helpful in speaking to guests, and they find the process and ingredients very interesting.

On last summer’s drink list, we made a grapefruit, shiso, and pink peppercorn syrup. Grapefruit was in season while the shiso was from a local farm.”

During fall and winter, Rush

Syrups are not a replacement for fresh ingredients, but useful tools for a variety of situations.

November 2018

Bar Business Magazine

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Syrups

Elvis Presley

2 oz peanut bourbon ¾ oz lemon juice ¾ oz strawberry syrup 1/8 tsp Liquor 43 1/8 tsp Bertina Elderflower Liqueur 2 dashes Allspice dram

Jake Larowe, Birds & Bees, Los Angeles, CA

Bourbon Caramel Shake 1½ oz bourbon 2 oz milk 1 oz Torani Caramel Sauce or Salted Caramel Syrup 2 scoops vanilla ice cream or 14 oz vanilla soft serve

Combine ingredients in a spindle mixer.

Pour into tall glass and garnish with whipped cream and caramel or molasses drizzle.

Andrea Ramirez, Torani

Radiant Ruby

1½ oz gin ¾ oz Torani Ruby Red Grapefruit Syrup ½ oz fresh lemon juice Combine ingredients in a cocktail shaker with ice. Strain into a cocktail glass and top with soda water. Garnish with a lime twist or grapefruit slice.

Andrea Ramirez, Torani 34

Bar Business Magazine

Elvis Presley

acknowledges that while the bar is relegated to vegetables and winter citrus, that scarcity fuels the bar team’s creativity as does a very informed guest pool that knows what unexpected delights grow in the midwest during the off season.

“We are also lucky that the flavor profiles of fall and winter lean warmer, more comforting, and savory,” says Rush.

“When the chef created a lamb dish with pickled cranberries, we used the pickling liquid to create a cranberry shrub we used in the following months.

He also made candied blood orange slices, and we used the leftover syrup to fortify a cocktail.”

Gina Chersevani, Bartender-Owner of Washington D.C.’s Buffalo & Bergen, says that if you make syrups correctly, they can last for up to a year, which is good for flavors used in different iterations in different seasons.

One example is Maine blueberries that reach their peak in July. To ensure the syrup will last as long as possible, Chersevani will sterilize mason jars before pouring the syrup into the container. To gain inspiration for cool weather syrups, she suggests checking out the farmer’s market for seasonal ingredients as, “pretty much anything can be made into syrup from beets to Japanese squash to certain herbs.” She also works with her team to create syrups from unexpected ingredients like a volcanic black sea salt from Hawaii that

intensifies the presentation of a margarita crafted with mezcal or tequila.

“We create a Chardonnay Honey Syrup that we sometimes refer to as ‘sunshine in a syrup,’” says Stephen Blevins, National Director of Beverage for Fleming’s Prime Steakhouse & Wine Bar. “Honey imparts sweetness while the chardonnay provides the acid balance and adds to cocktails’ aromas. Think of citrus and apples that are in so many cocktails. The Chardonnay Honey Syrup plays perfectly off of them, offering the perfect balance between these fruits’ acidity and the syrup. In fact, we use a colder climate chardonnay that is more acidic.”

Although Flemings had pre-made mixers in its bar program in the past, Blevens made a conscious effort to get away from that because he observed guests insisted on fresh-crafted cocktails and asked specifically about the ingredients. Even with quality syrups used in the past, he feels the proprietary Flemings syrups, made daily, give the bars an edge among clients when promoting its high-quality ingredients.

However, like a good cocktail, Blevins stresses a house-made syrup should not be batched in large quantities but instead be made in smaller amounts more frequently so the final product is always fresh. With the Chardonnay Honey Syrup, mixing sugar and acid together is a recipe that can go bad or be made incorrectly, and if something goes wrong

November 2018 barbizmag.com

Photo: Birds & Bees, Los Angeles, CA.

To make the peanut bourbon, rinse one cup of roasted peanuts in water and soak them in a bottle of Eagle Rare Bourbon for three days. Strain the peanuts out and store the bourbon. To make the strawberry syrup, in a large saucepan, combine 1lb fresh quartered strawberries and 16 oz water and bring to a low covered simmer, stirring with the whisk occasionally. Simmer strawberries until they fall apart when you move a whisk through them. Add 1 lb white sugar and stir until dissolved. Strain out the strawberries and discard. Transfer the syrup to bottles or jars. To make the cocktail, shake and strain the ingredients over a single large ice cube. Garnish with fresh strawberries and banana bread.

Syrups or it goes off, the small batch can be readily discarded. “Whether you use white sugar, sugar in the raw, or a demerara [for the syrup’s base], it should be tasted by the bartender the way a chef tastes food. If it’s not right, they either adjust or discard it,” he adds.

Blevins also suggests crafting syrups with certain herbs for seasonal cocktails as certain aromatics play a powerful role in their appeal. During the holidays, for example, sage can elicit memories of locations and experiences.

In coming up with the perfect formula for a balanced syrup, however, Larowe admits there is no simple answer as each type of cocktail calls for a different amount of sweetness, and the other ingredients need to be balanced against each other as well as the sweetener. “A bartender should know the flavor profile of the spirits they are using, and they should have tasted the citrus juice for the day to check on the relative tartness of it, and they should straw taste drinks throughout the night to ensure that they

are making the drink correctly and with the proper balance,” he says.

Chersevani, meanwhile, says syrups can be a good conversation starter and educational tool for bartenders looking to introduce customers to something new, such as edible exotic ingredients that are continuing the craft cocktail revolution.

“When we use a chrysanthemum syrup, we can educate people about its herbal notes and show how well it works with gin or rum,” says Chersevani. “Once you inform them about what they’re getting in the syrup component, they are not only willing to try it, but also order it ten more times. If somebody says the aromas of chrysanthemum remind them of perfume, I come back and explain that those aromas will enhance the cucumbers, gin, and other components of the drink.”

Avoiding a Sticky Situation?

Although most customers are there to indulge and temporarily put their calorie concerns on hold, there will always be a

customer wanting to know how unhealthy or sugary the syrup is. While there are some stevia-sweetened products on the market, most of the bartenders and syrup manufacturers agree the bitter aftertaste will probably compromise the final product. However, there are many alternative syrup bases beyond cane sugar.

Healthier (though caloric) bases such as agave nectar, honey, maple sugar, and other naturally occurring sweeteners impart richness and extra character to different spirits and ingredients. Maple sugar, for example, goes well with most brown liquors, while those with a honey base work well in white spirits with floral and citrus notes.

“We bartenders are living in a very creative time, and it doesn’t take a lot for us to convince customers to not only try things with syrups, but use them to try new flavors such as chrysanthemum syrup made with honey as part of a drink,” says Chersevani. “People will always be excited about trying something new as long as they know the ingredients are good.”

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November 2018

Bar Business Magazine

35

Feature Name

Baby, It’s Cold

Outside 36

Bar Business Magazine

Warm up with hot cocktails.

November 2018 barbizmag.com

Photo: Shutterstock/ Julia Sudnitskaya.

By Ashley Bray

barbizmag.com

I

Seasonal Cocktails

n the colder months, most people reach for a warm drink, and it’s no different with winter cocktails. “We expect to see cocktails with depth of flavor, warmth, and spice continue to be popular, along with twists on classic cocktails that incorporate seasonal flavors like cinnamon, clove, and vanilla,” says Patrick Natola, Beam Suntory Cocktail Consultant.

Brock Schulte, Bar Director at The Monarch, agrees.

“Trending for this year I feel there will be a push for perfectly hot cocktails. What I mean by this is a hot cocktail that comes to the table and is hot, but not too hot that it burns you. One way of achieving this is by using a sous vide water bath to keep your batched cocktail or N/A mixer (coffee, cider, water, hot cocoa) at a perfect temperature. The glass should always be prewarmed and then the temperature we hold our hot cocktails at is 176 degrees.”

As for ingredients, winter cocktails often incorporate the flavors of the season and the holidays, including clove, cinnamon, citrus, maple, honey, and more.

Schulte says he also leans toward nut infusions, Concord grapes, currants, figs, and plums in winter cocktails. “I also like the use of dairy products and variants to change the mouth feel towards rounder, more full-bodied cocktails,” says Schulte. “My favorites right now are crème fraîche, kefir cultured milk, Greek yogurt, and almond milk-based yogurts.”

Darker spirits like bourbons, ryes, and whiskies steal the spotlight on winter menus, but Natola says rums are on the rise too. “Darker, aged rums, like Cruzan Single Barrel Rum, can contribute those rich and complex flavor profiles that people expect of a whiskey and work as a refreshing change to classic cocktails like an Old Fashioned or Hot Toddy,” he says. “Of course, aged rums are also excellent in a seasonal take on traditional rum cocktails, like an aged rum daiquiri or seasonal rum punch.”

Schulte also cites dark spiced rums as popular in the winter alongside more unique additions like apple brandy, Nocello walnut liqueur, Swedish punsch liqueur, Becherovka herbal bitters, and more.

“We’re in such a golden age with cocktails that people are really adventurous and willing to give anything a try—the more unique the ingredients, the better!” says Natola. “Include your classics but also try incorporating those seasonal twists or unexpected ingredients and garnishes to give your customer a thoughtful and memorable experience.”

Schulte reminds bar owners to remember that less can be more. “Most people overthink fall flavors, and the great thing about them is one or two pairings—like black tea and apple cider, red wine and pears, vanilla and cinnamon—and you can have a really great flavorpacked cocktail.”

Check out the following recipes aimed at warming up guests this winter season.

November 2018

Bar Business Magazine

37

Feature Name

Cruzan® Maple Leaf 2 parts Cruzan® Estate Diamond® Dark Rum 1/2 part Maple syrup 4 dashes Bitters 2 dashes Apple bitters Ground cinnamon Stir ingredients over ice and pour in a rocks glass over a large ice cube. Scrape fresh cinnamon on top as garnish.

Purple Emperor

Cruzan® Holiday Rum Punch 2 parts Cruzan® Single Barrel 3 parts Blood orange soda 1 part Orange juice 2 parts Pomegranate juice 2 parts Club soda Combine all ingredients in a punch bowl and stir for 30 seconds. Serve over ice with a blood orange slice for garnish.

Prepare a mug by rinsing it with boiling water and pouring the water out. Add the sugar or honey and the lemon peel and pour in an ounce of hot water and stir until the sweetener has dissolved.

Add Cruzan® Aged Dark Rum and top off with more boiling water.

Whip shake with pebble ice and double strain into a Collins glass. Slowly insert single Collins cube and float the red wine on top of the cocktail.

Brock Schulte, Bar Director, The Monarch

Brock Schulte, Bar Director, The Monarch

November 2018 barbizmag.com

Photos: Cruzan® Rum.

1.5 oz J. Rieger & Co. Midwestern Dry Gin ½ oz Kefir whey ½ oz Coconut water ½ oz Cinnamon-lemongrass Syrup ¾ oz Red wine

Hard shake all with ice and double strain into a classic coupe. Garnish with lemon zest and discard.

Bar Business Magazine

1 part Cruzan® Aged Dark Rum 1 tbs Honey or sugar 1 large Lemon peel

King Palm 2.0

¾ oz Old Weller Antique 107 ¾ oz Absolut Elyx ¾ oz Joto Yuzu Sake ¾ oz Aronia berry-Black garlic coulis 1 bspn Crème fraîche and pinch salt

38

Cruzan® Hot Toddy

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A Taste of Paradise

History Never Tasted So Sweet

Seagram’s Vodka launches Tropical Pineapple Vodka as the newest addition to the American-made brand and award-winning portfolio.

Seagram’s Vodka is capitalizing on the popularity of fruit flavors with the launch of Tropical Pineapple. True to the versatility of the Seagram’s Vodka product line, the pineapple flavor is highly mixable and is sure to be the perfect ingredient for gatherings large and small. Enjoy hints of pineapple in a refreshing cocktail, sipped neat, or over ice. Seagram’s Vodka is fivetimes distilled and produced with high-quality American grain to ensure a clean, extra smooth taste and no burn.

Seagram’s Tropical Pineapple Flavored Vodka is now available nationwide. At 35% ABV, the suggested retail price is $10.99 per 750 ml bottle.

Honey Grail crafts historically inspired alternative alcoholic beverages, which use honey as the prime fermentable ingredient or as a natural sweetener.

Each beverage is gluten-free and 6.9% ABV. Selections include Boudica’s Uprising Craft Sparkling Honey Mead, which is brewed entirely of honey and is the first sweet, sparkling 100% honey mead on the market. Nefertiti’s Dominion Citrus Chardonnay Honey Mimosa is an innovative spin on a classic wine varietal that infuses rich citrus zest with a touch of honey and a slight effervescence. It is the first and only singleserve bottled and kegged mimosa. Buccaneers’ Bounty Honey Rum Cider Grog combines hard apple cider, rum essence, and a bit of honey. It is infused with a special natural rum flavoring yet it retains a cider classification.

Seagram’s Vodka Tropical Pineapple

Honey Grail

seagramsvodka.com

honeygrail.com

Second Chapter In Acclaimed Little Book® Whiskey Series Little Book® Noe Simple Task

Freddie Noe, eighth generation Beam distiller and creator of Little Book® Whiskey, announces the second installment in his annual, limited-release series of blends, “Little Book Chapter 2: Noe Simple Task.” It features an expertly balanced blend that marries the bold and spicy Kentucky straight rye characteristics from Noe’s home roots and the more delicate flavors of aged Canadian whiskies that he came to admire following a trip to Alberta, Canada as part of his ongoing development as a Beam family distiller. Noe Simple Task is crafted with three uncut and unfiltered whiskies, including: 8-year old Kentucky straight rye whiskey, 13-year-old Canadian rye whisky, and 40-year-old Canadian whisky made from 100% corn. After experimenting with nearly 40 different blends, Noe selected recipe number 29 as the blend that met his precise vision for his second release. Balancing the strong flavor and high proof of the 40-year-old Canadian whisky, in particular, proved to be the biggest challenge. Little Book Noe Simple Task features floral and fruity notes that balance out the spice from the rye whiskies in the final blend. The finish is long, lingering, and spicy with notes of caramel. littlebookwhiskey.com

40

Bar Business Magazine

November 2018 barbizmag.com

Inventory

A 10-Year-Old Super-Premium Rum of Unprecedented Intensity

A Twist on Holiday Tradition Three Olive’s Eggnog Vodka

Ron Barceló Imperial Onyx

The latest addition to Ron Barceló’s awardwinning portfolio, Imperial Onyx, is a rich blend of premium rums aged for 10 years in ex-bourbon casks with a “heavy char” grade; much different from other premium rums, which are aged in casks containing a “mediumlight char” grade. The spirit is then filtered through onyx stones, which give Imperial Onyx the mysticism that characterizes this unique rum. Ron Barceló Imperial Onyx possesses an amber mahogany color with a robust structured body. The taste profile features toasted aromas with a subtle touch of cherry, coffee, and dried fruits as well as deep notes of wood and vanilla, creating an intense sensation that ends with a long and persistent aftertaste.

Three Olives Vodka has launched a new, limited-edition eggnog-flavored vodka.

Three Olives® Eggnog Vodka is perfect for a range of holiday serves, hot or cold, from on the rocks for sip and savor indulgence to fun and festive cocktails. On the nose, the vodka has a light butterscotch scent with notes of baked nutmeg. It starts with a whipping cream taste while bakery spices, like allspice and cinnamon, increase over time. It features undertones of orange peel and caramel and finishes with a light woody clove and vanilla pod. threeolives.com

Featured

PRODUCT

ronbarcelousa.com

Second Release in Anchor Brewing’s Evolving Hop Series Brewers’ Pale Ale Citra Hop Blend

Anchor Brewing Company debuts Brewers’ Pale Ale Citra Hop Blend, a crisp American Pale Ale packed with citrusy hop flavor. The 5.3% ABV Citra Hop Blend of Brewers’ Pale Ale is a refreshing, easy-drinking pale ale with bright aromatics of tangerine, Meyer lemon, and melons. The Citra Hop Blend possesses a citrus-forward flavor profile with notes of pine in the background. A supporting cast of hops work together to highlight the citrus flavor profile: Cascade, El Dorado, and Eureka.

Brewed with two-row pale, red wheat; pilsner; and acidulated malt, Brewers’ Pale Ale is a tasty, aromatic beer packed with complex hop flavor. The Citra Hop Blend pours a bright golden straw color with a creamy white head and nice lacing. Not filtered to intense clarity, it has an intentional slight haziness. It finishes fairly dry with a nice balanced drinkability, making it a beer to enjoy any time of the day. anchorbrewing.com

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November 2018

Bar Business Magazine

41

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C2 1849 wine company

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anchor brewing company anchorbrewing.com

30 2wire technologies

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honey grail honeygrail.com

25 AMI Entertainment

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little book whiskey littlebookwhiskey.com

30 BARRITT’S GINGER BEER

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Ron Barceló ronbarcelousa.com

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seagram’s vodka seagramsvodka.com

27 harbortouch/shift4

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three olives vodka threeolives.com

35 listen technologies

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13 NIGHTCLUB & BAR

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21 paradise pos

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3 perlick corporation

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11 pernod-ricard

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5 RUMCHATA

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9 floh vodka

18 smarttab

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29 urban expo

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43

Q&A

with Eric “ET” Tecosky

1

Why are quality mixers important?

You can’t make a good drink with bad ingredients. I liken it to making a margarita with a margarita mix or fresh lime juice—which one would you rather order two of? You always want to put the best thing you can in front of a guest. You don’t want to put wilted mint in a cocktail. You don’t want to put spoiling produce out on your tray. You want the best. When a customer sees a bottle of Dirty Sue, if they’ve never heard of it, they’ll ask the bartender what it is. And that’s a really good point of service to say we use a premium olive juice for our dirty martinis. And now that customer has a better appreciation for your bar because they now know you care about what you’re giving people.

2

Founder & Owner of Dirty Sue Premium Olive Juice

E

ric Tecosky had the idea to create Dirty Sue’s pure, premium olive juice after a busy day behind the bar at Jones in West Hollywood. Someone had ordered a dirty martini, but there was no more olive juice at the bar so Tecosky had to run to the storeroom for a new jar of olives. “It took me almost 10 minutes to make this dirty martini,” he says. “As I’m pouring it, I thought, I can’t believe no one has bottled olive juice yet.” He spent the next six months searching for a farm to source his olive juice, and about a year later, Dirty Sue was launched. Since the company’s founding, the product line has expanded to include cocktail garnishes like olives hand-stuffed with garlic, jalapeño, and Wisconsin bleu cheese and jalapeño-stuffed jumbo cocktail onions. Look for the all-new Dirty Sue Bloody Mary mix this fall.

44

Bar Business Magazine

Why switch to bottled olive juice?

You’re always going to get some bar managers that say, “why would I buy something I can get for free?” And the answer is right there: you get it for free, how good could it possibly be? The juice or brine that’s in a jar of olives is called pack brine; it’s mostly salt water, and it’s really just there to keep the olives from spoiling. When I designed Dirty Sue, I wanted to do a better version of what people are used to. I worked hard with the owner of the farm we source from to find the right balance of the mother brine that comes in the barrels and the pack brine. What you normally get in a jar of olives is really salt forward with a hint of olive. I wanted Dirty Sue to have that nice olive-forward flavor with a little bit of a salt kick in the back. It makes more of a balanced cocktail.

3

What are the benefits of using bottled olive juice?

pour spout on a bottle, and it’s a no-hands dirty martini. (4) Convenience. Cocktails take a long time to make now, so it’s good if there’s a way to speed up that process without compromising quality.

4

Over-the-top garnishes are trending. Any advice for how to use them while still making a profit?

If you’re going to offer something that crazy—like a giant Bloody Mary with a piece of fried chicken and two pieces of shrimp on top—it’s either something you’re charging for or it’s one of the lost leaders that get people into your bar. To me, a better drink is always a win over kitschy or flash-in-the-pan trendy. Having said that, there are some things you can put in a Bloody Mary that enhance the cocktail. Bacon is a good one—the salty goes right along with the Bloody Mary. Blue cheese, onions, pickled green beans— all those things also work really well.

5

Any advice on using Dirty Sue?

Taste it. Never trust even the recipe I put on my bottle. You want to make sure that what you’re mixing with works for your clientele. It’s really important to know what’s going into your cocktails.

Also, a big trend right now is adding salinity to cocktails. The salt balances some of the bitter in your drink and adds a more well-rounded, almost sweet note at the finish. I’ve been playing around with this concept with Dirty Sue, and I call it my “dirty little secret.” I take ½ ounce of Dirty Sue and 3 ½ ounces of spring water, and I put it in a dropper bottle. Then I just add it to some citrus-forward cocktails, and it makes the cocktail better balanced.

The four C’s of Dirty Sue: (1) Cost. You’re not wasting a jar of olives every time you run out of juice because those olives start going bad. (2) Consistency.

Whatever jar you have, that’s the juice you have. Also most restaurants don’t refrigerate that gallon jar of olives. You don’t have to, but it’s not going to be as good sitting out in a hot restaurant all day. (3) Cleanliness. There are still some bars that don’t use a spoon to get those olives out of the jar so they’re putting their hands in there. It really is a dirty martini. With Dirty Sue, you just put a

November 2018 barbizmag.com

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