May 2014 Bar Business

Hands Off!

How a new law will affect the way your bartenders handle their business.

The How-To Publication

BAR BUSINE$$ May 2014

M A G A Z I N E

www.barbizmag.com

A NEW LEAF

SIZZLING SPRING COCKTAILS ARRIVE

AMERICANA: BOURBON TREND WATCH: MINI COCKTAILS MONEY: INFLATION

CLASSIC LOOK

COLLECTION

Customize your own Rivera collection with our wide array of leather and fabric options. Stocked in Black and White leather and available in our QUICK-SHIP program for immediate fulfillment.

MODULAR FUNCTION

NORTH AMERICA NEW YORK METRO

ASIA HONG KONG

EUROPE POLAND

BAR BUSINE$$

On Tap MAY 2014

CONTENTS

38 BUI BUILDING

BOURBON B BARRELS

HOW TO

25

17

21

25

WE’RE ALL MIXED UP

INFLATION NATION

TAKING A COUNT

The latest edition of our bi-monthly section for digital issues only, where we provide a collection of cocktail recipes for mixologists.

The current and future state of inflation can affect how bar owners price their products and manage costs.

We’ll tell you how.

We look at ten ways to avoid accountability issues with your staff.

Hint: It starts with ownership and management.

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Bar Business Magazine May 2014

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On Tap

BAR BUSINE$$

CONTENTS

17 12 LIQUID ASSETS With a growth spurt similar to a teenager the last few years, the whiskey category is now boasting numbers and offerings unseen by this strong spirit in its long history.

38 BIG SIX

DEPARTMENTS 6 BAR ROOM DRAWL 8 BOOZE NEWS A look back at the wildly successful 2014 Nightclub & Bar Show in Las Vegas; Tellystream lets you run ads over your televisions; TouchTunes introduces its new Playdium.

We continue our coverage of whiskey with a visit to bourbon country in Kentucky to find out what goes into the barrels and the booze that makes it so popular.

44 INVENTORY 46 HOLIDAY HAPPENINGS 48 SUPPLY SPOTLIGHT American consumers are craving quality wine more and more these days, so we look at some current trends and happenings on the supply side of the vino business.

38

FEATURES 28 MINI MIXOLOGY An inside look at the latest trend on-premise: undersized cocktails.

These small concoctions give bar owners more options for sampling and siezing customer interest.

34 HANDS OFF! As more state governments prepare to enforce the Bare Hands Policy on-premise, your bartenders, cooks, and servers may need to change the way they do business.

ON THE COVER Summertime Julep

By Morgan Schick 1 1/2 oz Wild Turkey 101 1/4 oz Herb Syrup* 2 dashes of orange bitters Build in glass and fill with crushed ice.

Garnish liberally with fresh herbs. *Herb Syrup recipe: 1 cup water and 1/2 lb sugar Heat until sugar is dissolved Add 1/4 cup of thyme 1/4 cup of marjoram 1/4 cup of mint 1/8 cup of tarragon 1 tbsp black peppercorn Bring to boil. Remove from heat and cover. Let steep for 30 minutes. Strain.

Photo courtesy of Campari America

“Bar Business Magazine” (ISSN 1944-7531 [print], ISSN 2161-5071 [digital]) (USPS# 000-342) is published February, April, June, August, October, & December for $45.00 per year and January, March, May, July, September, & November will only be offered in a digital format at no charge by Simmons-Boardman, 55 Broad St 26th Fl., New York, NY 10004. Periodicals postage paid at New York, NY and additional mailing offices. Copyright © 2014 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.

2 years US 75.00; Canada $120.00; foreign $300.00; foreign, air mail $500.00. BOTH Print and 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 each. 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 May 2014

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Bar Room Drawl

By CHRIS YTUARTE EDITOR-IN-CHIEF

Smart Bar Management?

"Common sense is not so common.”

— Voltaire, from A Pocket Philosophical Dictionary

S

ometimes you have to wonder – what are they thinking?

I promise you, this story is 100% true: Flying home recently from a fantastic visit to the Maker’s Mark Bourbon distillery in Kentucky (which you’ll read more about in this month’s Big Six feature), I found myself in the Louisville airport with an hour to kill.

Naturally, I gravitated to the nearest bar (ironically, named for a competitor of Marker’s Mark) and bellied up alongside a few fellow travelers for a beer.

A wonderfully friendly bartender poured me a tall draught of the IPA they had on tap, placed it in front of me, and with a smile and great enthusiasm, said “There you go – nine eleven, please!”

Yes, I was paying nine dollars and eleven cents for a beer. Unfortunately, this kind of excess is to be expected in any airport (and in most bars in New York City), and regardless, this was not what shocked me. A few seconds later, with the same bright (and loud!) annunciation, she served my barstool neighbor his own draught beer and said, “Here you go honey – nine eleven please!”

And then again…and again…and again.

So here I was, in an airport bar, listening to this delightfully chipper bartender exclaim loudly and repeatedly, the phrase “nine eleven,” as folks around 6

Bar Business Magazine May 2014

her waited to board their planes and fly off into the big blue sky. “9/11 please!”

As a New Yorker who was on the ground in lower Manhattan on 9/11, I assume I may be a little more jumpy around that expression than others. But in any airport in the country, saying “9/11” out loud is likely to get you pulled out of the security line for “further inspection,” and I’m going to assume that none of my fellow fliers would feel like hearing it said repeatedly.

Yet here I was, in an airport bar, where management can freely dictate the price of draught beer to any imaginable, exorbitant number — $9.10, perhaps? Or $9.12? — yet standard policy is to charge $9.11 for each pull of the tap handle. As I eventually told the bartender, I would gladly pay $9.50 for my next beer, and for any of those ordered by my neighbors over the next half hour, just so I didn't have to hear her call out, “Nine eleven!” over and over as I wait to board a plane.

And here’s the kicker: When I brought this up to the bartender, she informed me that this was not the first time a customer had asked about this odd pricing choice for a beer served inside an airport. In fact, management was aware of such previous inquiries, having been relayed by the staff in the past. But no changes have been made, and none were forthcoming, she said.

And with that, she moved on to her next patron, to whom she served a perfectly poured pint of airport ale before smiling and kindly requesting of him, in her most pleasantly unabashed tone, “Nine eleven, please!”

You have to wonder — what are they thinking?

BAR BUSINE$$ MAGAZINE

May 2014, Vol. 7, No. 5 Bar Business Magazine (ISSN 1944-7531) is published by Simmons-Boardman Publishing Corporation 55 Broad St 26th Fl., New York, NY 10004 EXECUTIVE OFFICES

President Arthur J. McGinnis, Jr. 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

Creative Director Wendy Williams wwilliams@sbpub.com Art Director Sarah Vogwill svogwill@sbpub.com PRODUCTION

Corporate Production Director Mary Conyers mconyers@sbpub.com CIRCULATION

Circulation Director Maureen Cooney mcooney@sbpub.com ADVERTISING SALES

Art Sutley 212-620-7247; fax: 212-633-1863 asutley@sbpub.com CIRCULATION DEPARTMENT

800-895-4389 Bar Business Magazine is published monthly.

All rights reserved. Nothing herein may be reproduced in whole or in part without written permission of the publisher.

To Purchase PDF files of covers, layouts or hard copy reprints, please call Art Sutley at 212-620-7247 or email asutley@sbpub.com.

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Booze News

2014 NIGHTCLUB & BAR CONVENTION AND TRADE SHOW Sets Historic Marks and Wows Attendees

H

eld March 24-26 in Las Vegas, the 2014 Nightclub & Bar Convention and Trade Show celebrated its 29th and most historic year to date with a series of new milestones while generating significant business throughout the local economy.

Tens of thousands of industry professionals from all over the world joined this year’s unprecedented Nightclub & Bar Show, and new product launches were unleashed on the largest show floor in history, which represented thousands of products covering all industry segments: bar equipment, spirits, beer and wine, alcohol-free beverages and mixers, furnishings, technology, food, glassware, lighting, insurance and more. Legacy brands, such as Anheuser-Busch, DIAGEO and MillerCoors, used the event to debut their newest offerings while emerging and startup brands seized the opportunity to showcase their products for industry power players.

Industry leaders and key decision makers spearheaded the educational workshops during the most comprehensive 8

Bar Business Magazine May 2014

conference program in history, including keynote presentations from Jon Taffer, Adam Carolla and Gail Goodman. This year’s show lineup provided attendees with incomparable resources to help redefine their business goals, generate a wealth of potential revenue streams and reach new levels of success. The Nightclub & Bar Show strives each year to develop the next generation of bar and beverage industry talent while pushing industry veterans to new heights through the conference program, and this year’s lineup of speakers delivered in that regard.

“We are devoted to cultivating an unrivaled experience for bar, nightlife and beverage industry professionals at the Nightclub & Bar Show,” said Taffer, president of Nightclub & Bar Media Group and host and executive producer of Spike TV’s Bar Rescue. “This year’s historic event captured the true essence of what this industry represents — hard work, networking, creative ingenuity, and the ability to throw one hell of a party.” www.barbizmag.com

Continuing the historic benchmarks set at this year’s Nightclub & Bar Show, the nightlife event agenda could have been easily confused with some of Las Vegas’ most popular party weekends throughout the year. The surprise of the week may have come when Jesse Waits, Ronn Nicolli, John Wood and Yannick Mugnier — the XS Las Vegas management team — presented Taffer with a Lifetime Achievement Award during the closing-night Top 100 Platinum Party at the venue, which ranked #1 on the 2014 Top 100 list. The plaque honors Taffer’s career, which has been devoted to leadership in the hospitality industry by providing vision and guidance to nightclub and bar owners across the country. Additional performances from some of the hottest entertainers in the world, such as Ludacris, Calvin Harris, and David Guetta, highlighted the amazing nightlife experience created by event organizers throughout the week.

Following the historic year, attendees were adamant about voicing their enthusiasm over the largest Nightclub & Bar Show to date.

“Last year (2013) was my first year attending the Nightclub & Bar Show. When the date for the 2014 show was announced, I immediately marked my calendar. I am pleased to say this year's show did not disappoint,” said George Qualley IV, owner of the Lime Lounge in Des Moines, IA. “As someone who has attended conventions in a number of different fields, the Nightclub & Bar Show has impressed me with the quality of the events, whether it’s the show floor, the educational sessions, the parties, or the keynotes.

Not only is the show a great educational resource, it's also a great time.”

The Nightclub & Bar Show will return to the Las Vegas Convention Center in celebration of the show’s 30th anniversary, March 30 through April 1, 2015.

Seamlessly Switch Between Live TV and Advertising

W

ith a new technology called Tellystream™ it is now possible to remotely control multiple TV screens on-premise in order to display your own content during game breaks or when no relevant sports events are on. Pubs can use these time slots to advertise events, menu specials or other information to boost sales.

Tellystream is a software-only digital signage solution that supports all Samsung TVs with AllShare® since 2010 (starting from the C-series). It interfaces directly with Samsung consumer TVs over a local network needing no additional hardware. This makes setting up a digital signage system as simple

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as setting up a home TV. In addition these screens are stylish, inexpensive and have wireless networking built-in.

Designed for companies, pubs, sports bars, hotels, shops and many more, Tellystream allows customers to reach their target audience with the right content in near real-time, at a very low cost and with no technical expertise required.

"With this new feature Tellystream is addressing pubs, hotels and bars that already show live TV. It is very compelling to leverage new or existing Samsung screens and combine TV and advertising to engage your audience even further. Tellystream is a software-only solution with a price

point that will disrupt the digital signage market," explained Co-founder Carsten Lehbrink.

The software uses a simple touch-enabled user interface to build content streams from images and web pages. It also supports transition effects. Web pages will update in near real-time making it ideal for displaying information with web technologies. Content is easily created with Powerpoint® or Keynote® or imported as images.

A simple click toggles between content stream and live TV for each screen individually.

Tellystream is available for a one-time fee of $129. A trial version is available for free.

Visit www.tellystream.com.

May 2014 Bar Business Magazine

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Booze News TouchTunes Unveils Playdium, The Next Generation Platform

T

ouchTunes, the largest in-venue interactive entertainment network in North America, has announced its latest innovation, Playdium, a nextgeneration entertainment platform that redefines the possibilities for new and engaging user experiences.

Playdium combines a revolutionary music experience that allows the jukebox to reflect the musical taste of each venue with a sleek, modular design that dramatically simplifies service and support. In addition, TouchTunes also showcased its full line of entertainment solutions at the Amusement Expo, including its industry leading mobile app and Tanjarine, a new tablet-based menu and entertainment solution for restaurants.

“Playdium is a leap forward in design and capability, creating a more personalized in-venue music experience for locations which will allow our operator community to provide a better solution and more value to their customers,” said Charles Goldstuck, CEO of TouchTunes. “In creating Playdium, we listened closely to the needs of our operators, and developed a smarter jukebox that is also extremely easy to service.”

Like its predecessor Virtuo, the industry’s first smartjuke, Playdium supports multiple services including music, mobile, Karaoke, and PhotoBooth.

Playdium is a next generation jukebox that allows venues to match the music experience to their location’s unique personality through a selection of curated music profiles and powerful filtering tools. Over time, the system learns from the music most played in a venue and adapts to highlight the most relevant songs, artists and search results. Playdium’s innovative, modular design also increases reliability and serviceability and includes intelligent diagnostics to reduce service calls and facilitate remote support.

Tanjarine is a revolutionary, integrated dining and entertainment experience that allows guests to place orders, play games and music, and pay their bill, all from portable interactive tablets made available at their table. Tanjarine is a TouchTunes company located in Mountain View, CA. TouchTunes Mobile allows users to control the jukebox remotely from their smartphones. With over 2 million downloads and growing, users can find TouchTunes locations, see what’s playing, search for music, and play their favorite song on the jukebox. Users can also share their TouchTunes experience on Facebook, Twitter, and foursquare and earn rewards for plays, friend referrals, and more.

TouchTunes is the largest in-venue interactive music and entertainment platform, featured in over 60,000 bars and restaurants across North America. Its network supports 10

Bar Business Magazine May 2014

"Playdium is a leap forward in design and capability, creating a more personalized in-venue music experience for locations."

a growing portfolio of location-based digital solutions that encourage social interactions through shared experiences.

TouchTunes generates approximately 2 million paid song downloads per day and over 2 million people have downloaded the Android and iPhone apps, which allow users to choose the perfect soundtrack for their night without ever leaving their seats.

TouchTunes’ award-winning products and services also offer a range of additional social entertainment experiences—from an integrated photo booth to the first fully licensed commercial karaoke system—while providing powerful advertising and promotional opportunities for consumer brands and music artists. For further information please visit us at www.touchtunes.com. www.barbizmag.com

Liquid Assets

THE WHISKEY REVOLUTION As consumer tastes turn toward spirits that push the palate rather than negate the imbibing experience with neutral flavors, the whiskey category—and all of the unique offerings under its umbrella—has taken its time to rise, but it most certainly has arrived in 2014.

By Chris Ytuarte

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Bar Business Magazine May 2014

www.barbizmag.com

T

he one and only Mark Twain once said: “Too much of anything is bad, but too much good whiskey is barely enough.” The man was ahead of his time.

In 2014, consumers and bar patrons can’t seem to get enough of that good whiskey. The category is witnessing the kind of growth, attention, and appreciation that was once only bestowed upon its blander brethren, vodka.

It had long been assumed that vodka’s blank-slate flavor profile, ideal for mixing, was a better gateway to the less adventurous customer; whereas the often complex and assertive twinge of a classic Scotch, sweet rye, or bodied bourbon presented challenges to the general public, the kind bar owners dared not take on when working toward a bulkier bottom line.

But something has changed in the whiskey game.

Have drinkers become more open to powerful whiskeys and their in-your-face flavors thanks to the ongoing love

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affair with Prohibition-era cocktails and spirits? Has the craft beer phenomenon encouraged people to seek out exciting tastes and small-batch offerings in their liquor as well? What is driving this market surge?

“I think it’s a combination of things—product changes, marketing initiatives, the on-premise push—plus a shift in general culture that’s been advantageous to whiskey and bourbon,” says DIAGEO Lead Master of Whiskey, Ewan Morgan. “From a product side, you’ve had the successful introduction of finishes like Crown Royal XO and an introduction of ryes from Bulleit and George Dickel, among others, that are part of the huge revitalization of a classic American spirit. Those new lines have helped win shelf space and created extensions for people to broaden their respective palates and expand their whiskey repertoire and are even encouraging people to try whiskey for the first time.

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Liquid Assets “But, I also think popular culture has played an important role that’s hard to quantify. People are making tangible efforts to slow down a little and really enjoy their experiences—placing a renewed interest on quality over quantity. And with spirits, Scotches, whiskeys, and bourbons are hard to beat when it comes to having a story about quality coupled with the fantastic provenance that many whiskies offer.”

According to the Distilled Spirits Council of the United States (DISCUS), the overall spirits category continues to pilfer market share from beer and wine (up from 34.7% of total revenues), an interestingly ironic trend when one considers that consumer interest in fine wines and craft beers may be indirectly tied to the growing acceptance of challenging spirits like whiskey.

And it’s not just a domestic trend. Whiskey fever has

Introducing whiskey to new drinkers via accessible flavor combinations expands the spirit’s reach.

Knob Creek® Bourbon Street Nightmare

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hit around the globe. American distilled spirits exports broke new records in 2013, crossing the $1.5 billion threshold, driven by premium bourbon and Tennessee whiskey, which exceeded the $1 billion mark for the first time, DISCUS reported. “Eighty years after Prohibition Repeal, this global whiskey Renaissance is a trend that is benefiting producers, large and small, in the U.S. and around the world,” DISCUS CEO Peter H. Cressy said.

Domestic Bliss In the U.S., according to DISCUS, we saw steady supplier sales growth in 2013 of 4.4% to $22.2 billion, paced by whiskeys of all varieties; total U.S. volume growth was up 1.9% to approximately 206 million cases. The Council estimated overall retail sales of distilled spirits in the U.S. market at upwards of $66 billion. In addition, the group estimated overall market share versus beer grew for the fourth straight year, rising by four-tenths of a point for a total of 34.7% share of the beverage alcohol market. Total market share gain since 2000 has been 6.0 points, with each point of market share equaling approximately $630 million in supplier sales.

“For the first time in decades, all whiskey categories saw some growth,” said DISCUS Chief Economist David Ozgo. “While growth had been picking up over the last few years, 2013 was a banner year.”

Ozgo reported that whiskeys of all varieties in the domestic market grew 6.2% to 52.7 million cases, worth just over $7 billion in supplier sales, up 10.1% or $643 million in 2013. Irish whiskey was up 17.5% in volume to 2.5 million cases worth $500 million, up 20.5% in revenue; Single Malt Scotch was up 11.6% in volume to 1.8 million cases worth $590 million, up 14.7% in revenue; and bourbon and Tennessee whiskey was up 6.8% in volume to 18 million cases worth $2.4 billion, up 10.2% in revenue.

With such surging popularity, of course, comes demand; and from demand comes the ability to raise prices. While imported Scotch in its best forms has always had its place as a big-ticket item, the modern resurgence of the category and, in some cases, its romanticized mythology, has seen American bourbons like Pappy Van Winkle become nearly impossible to find and, even more so, to afford. Could this explosion have a negative affect on the bar owner’s bottom line when it comes time to stock up?

“With any growing category you’ll see premiumization; that’s the commercial evolution of any drinks category, in particular aged brown spirits, and bourbon is no exception,” says Morgan. “So high-end bourbons are here to stay, but I don’t feel it necessarily prices out a lot of consumers.

DIAGEO just launched The Orphan Barrel Whiskey Company, which released two incredibly cost-efficient bourbons given their age: Old Blowhard (26-years-old) goes for $150 and Barterhouse (20-years-old) is right around $80. To most whiskey nerds, that’s a steal.”

The Cooper Spirits Co., an independent producer of innovative spirits founded by Robert J. Cooper, a third generation distiller, recently announced the launch of its www.barbizmag.com

“The consumer’s palate has evolved. People want more flavorful spirits and a dynamic experience.” own entrée into the category, Lock Stock & Barrel. This 13year, 101.3-proof straight rye whiskey has been created for demanding spirits connoisseurs and collectors—a growing contingency in the marketplace.

“The consumer’s palate has evolved, plain and simple,” said Robert J. Cooper, founder of Cooper Spirits. “People want more flavorful spirits and a more dynamic drinking experience as opposed to just feeling the effects of alcohol.”

Lock Stock & Barrel is double distilled from 100% rye in copper pot stills with a “robust cut” selected by master distillers, unfiltered, then aged for 13 years in newly charred American oak barrels. This bold new spirit is meant to be served neat, over a large ice cube or with a splash of spring water. Meanwhile, The Cooper Spirits Co. continues to innovate and launch new brands, including Slow & Low – Hochstadter’s Rock & Rye, which is America’s original bottled cocktail made with rye whiskey, orange and honey. “’Americana’ is a bona fide trend, especially in very large markets like China,” says Copper. “The flavor profile of bourbon is very unique, and I think this is what people appreciate the most.”

Smooth Sailing Perhaps it is this introduction via gentler flavor profiles that has eased the transition of whiskey into the American palate. Manufacturers like Western Spirits Beverage Company, which recently introduced its new Bird Dog line of flavored whiskeys (Bar Business Dec 2013), and McCormick Distilling Co., which offers its unique Triple Crown North American Blended Whiskey (Bar Business Aug 2013) have embraced that notion. But what can whiskey offer the consumer who savors the blank slate of flavorless vodka?

“Depth and complexity,” suggests Morgan. “Both in flavor and in the conversation that surrounds a great glass of whiskey. When you drink a vodka, it’s sometimes difficult to describe more than a few base flavors and aromas, and comparing a few side-by-side can be difficult. But when you sip a bourbon or a whiskey, the discussion about nose, taste, finish, color, type of casks used and, of course, the history of the brand— that conversation can, and often does, go on for hours.”

This whiskey revolution, it seems, is certainly something to talk about. www.barbizmag.com

RECIPES Basil Hayden’s® Cajun Sazerac Created by Brittini Rae Peterson (Los Angeles) Ingredients: 2 parts Basil Hayden’s® Bourbon 1/2 part Cajun Spice Syrup* 5 dashes Peychaud’s Bitters 2 dashes Angostura® Bitters Lemon zest Sprig of thyme Method: 1. Combine all ingredients into a mixing glass with ice.

2. Stir until well chilled and strain into a cocktail glass.

3. Garnish with the zest of a lemon a sprig of thyme.

Cajun Spice Syrup Ingredients: 1 cup water 1 cup sugar 1 tbsp Cajun spice

*

Method: 1. Combine all three ingredients in a saucepan and warm.

2. Stir until sugar and Cajun spice are fully dissolved into the water.

3. Strain into an empty container and set aside.

Knob Creek® Bourbon Street Nightmare Ingredients: 3 parts Knob Creek® Kentucky Straight Bourbon Whiskey 3 parts orange juice ½ part blood orange syrup Method: 1. Place all ingredients in a Hurricane glass over ice, mix well. Drizzle blood orange syrup over top.

2. Garnish with a black licorice stick.

Basil Hayden’s® Cajun Sazerac

May 2014 Bar Business Magazine

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How To:

Master Mixology

MIXED UP: Cocktail Ideas for the On-premise Mixologist

E

very other month, via the digital edition of Bar Business Magazine, our MIXED UP column offers bartenders and consumers a collection of recipes for the modern mixologist to implement on-premise or off, across the spirits spectrum. So break out the bar tools and get to it.

In the midst of spring cocktailing season, we also look forward to the summer, as Memorial Day quickly

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approaches. This month, our Mixed Up column offers some stellar suggestions for cocktails ideal for spring and summer, one of which happens to derive from master mixologist Jim Meehan.

In addition, there is talk of the possible health benefits of tequila, so we had to let our friends at Tequila Avi贸n tell you about some seasonal cocktails that can keep your customers in the best shape this summer.

May 2014 Bar Business Magazine

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How To:

ONE FROM A MASTER Jim Meehan, the man behind award winning New York drinkery PDT, was recently inspired by the unique complexities of D’USSÉ VSOP Cognac to create a refreshing tangy cocktail with notes of bright lemon and nutty amaretto. Instead of a delicious but expected spicy wintery cocktail, Meehan was inspired by the arrival of the warm weather to mix up this sweet and acidic cocktail, shaken and served in a chilled coupe glass.

Meehan is known around the world for his ability to create unique cocktails using the delicate flavor profiles of spirits as his base, so check out his intriguing new creation, the Motown:

MOTOWN 1.75 oz D’USSÉ VSOP Cognac 1 oz lemon juice .25 oz Luxardo Amaretto .25 oz Rothman & Winter Orchard Apricot Shake with ice and fine strain into a chilled coupe. No garnish.

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Bar Business Magazine May 2014

BIKINI SEASON SIPPING A recent study presented at the American Chemical Society suggests that agavins, sweeteners derived from agave (a.k.a. the tequila plant) may lower blood sugar, aid with weight loss, and trigger insulin production. While the testing is preliminary, the news is promising and could mean that consuming tequila has some serious health benefits.

What better way to celebrate this scientific breakthrough as spring kicks in than with a “skinny” cocktail from Tequila Avión:

AVIÓN LEMONADE

AVIÓN (PO) LOMA

2 parts Avión Silver 1 part fresh lemon juice ½ part agave nectar Top with club soda

1.5 oz Avión Silver ½ oz lime juice ¼ oz lemon juice 3 oz grapefruit juice 2 slivers muddled jalapeño Soda water Ancho chile salt, jalapeño, and grilled lemon wedge for garnish

Build ingredients in a Collins glass with ice, and stir. Garnish with a lemon wedge and mint leaf, if desired.

Combine all ingredients and shake. Salt rim of glass with chile salt. Pour contents of shaker into glass and top with soda. Garnish with grilled lemon and jalapeño.

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"Here's to alcohol, the rose colored glasses of life." — F. Scott Fitzgerald

Time flies when you're having rum! The summer season arrives with a bevy of delicious rum drinks perfect for a warm evening of imbibing.

YUMMY SUMMER RUM Finally, with the onset of longer and warmer days, it’s time to trade snow boots for sandals and focus on the sun-filled weekends ahead. With mitt-free hands, grab a cocktail (or two) made with Tanduay Asian Rum and welcome the nearly forgotten season that is Spring.

TANDUAY SPRING FLING

TANDUAY STAR OF ASIA

1 ½ oz. Tanduay Gold Asian Rum 5 Honeydew Melon Balls 5 mint leaves ½ oz fresh lime juice ½ oz simple syrup Ginger ale

1 ½ oz Tanduay Silver Rum 1 ½ oz mango juice ½ ozs passion fruit ½ oz orange juice ½ oz simple syrup Prosecco

Muddle the honeydew, mint and simple syrup.

Add ice, Tanduay and lime juice. Shake well and pour into a tall glass. Top with ginger ale.

Garnish with a skewer with a Cantaloupe ball on the end of it.

Combine all the ingredients (with the exception of the Prosecco) over ice and shake well. Strain into a champagne flute and top with Prosecco.

Garnish with a star fruit.

www.barbizmag.com

May 2014 Bar Business Magazine

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Make

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How To:

ation l f n I s s e r d Ad in the Bar Business

THE INFLATION INFLA EEFFECT

(And Why You Can’t Ignore It)

By William J. Lynott

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hances are that you haven’t been giving much thought—or any thought—to inflation lately. Those white-hot increases in the cost of living throughout the 70s, 80s and early 90s are largely a memory now. With inflation idling around 2% for the last several years, there are other more important economic considerations in your business life. Besides, inflation rates are an abstract concept to many bar owners—just a lot of numbers.

In truth, inflation, whatever the current rate, plays a vital role in everyone’s life—business owners as well as individuals.

Consider the price of gasoline, which averaged about $1.35 per gallon 20 years ago. Due to the unforgiving effects of inflation, a gallon of that same gas cost about $3.50 today.

If you’ve been around long enough to remember when McDonald’s dished up their 15-cent hamburgers in 1955, you may feel nostalgic when you shell out a buck for that same treat today (and a hamburger in some restaurants today will cost you $9 or $10).

THE EFFECTS OF INFLATION ARE COMPLEX One of the complexities of inflation is that its effects are misleading. It makes

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direct price comparisons from one year—or one era—to another meaningless. It makes some of today’s products seem expensive when they are actually cheaper, and vice-versa.

The only meaningful way to compare prices from one period to another is to compare them with the general price level of each period or to the percent of average wages necessary to pay for the item during each period.

Money itself takes on a flexible value when inflation rears its ugly head. We’ve all heard that computer guru Bill Gates is the richest person in America. With a net worth reportedly at $76 billion, Gates is thought of by some as the richest American ever. But he’s a long way from that distinction when you compare his fortune’s purchasing power with some of the great industrialists of a century ago.

While the fortunes of John D. Rockefeller and J.P. Morgan were far less than $76 billion expressed in dollars of their day, their purchasing power was greatly in excess of Bill Gates’s today. That’s because a product or service that costs $1 today sold for about five-cents a hundred years ago. Put another way, if you paid $1 for a product in 1903 and bought the exact same product today it would cost you $23.34.

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How To: INFLATION % RATE 2003-2013

DIRECT COMPARISONS CAN BE MISLEADING During the Great Depression, a firstrun movie ticket in a neighborhood theater sold for fifteen cents. How does that compare with the tab at one of today’s multiplexes? With inflation factored in, a movie ticket should cost $1.90 today. Obviously, with ticket prices now running at $12 or higher, it’s costing us a lot more to visit the local movie emporium than it did back in the dark days of the Depression (and don’t forget today’s $2.50 Coke that used to cost a nickel).

Of course, the bargain-price phenomenon evident in such areas as the price of hamburgers and gasoline doesn’t necessarily extend itself throughout the universe of products and services involved in the beverage industry. Any bar owner paying for medical services or health insurance today is well aware that those costs have risen at a pace far in excess of inflation. College tuition is another of today’s costs that is mind-numbingly more expensive than in days of yore.

So what does all this have to do with your business? Plenty.

Misleading comparisons of prices can lead not only to a healthy dose of nostalgia, but faulty business decisions as well. Being aware of the true increase in costs after inflation is a necessary part of good financial management.

INFLATION NEVER LETS UP As the above chart shows, the rate of inflation can vary wildly from one year to the next. However, regardless of the variations, inflation continues its work relentlessly year-after-year. And, of course, each year’s increase compounds on top of the previous year’s.

Even that harmless-seeming 2% or so inflation rate of recent years takes a significant toll over time. After ten years of 2% inflation, that dollar bill in your pocket today would be worth only 82 cents in today’s dollars.

Perhaps more important, it is

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unlikely that the current low rate of inflation will last much longer. An analysis of the long-term trend over the past 70 years clearly indicates that yet another round of stiff inflationary increases is highly likely. When Franklin Roosevelt decided that something had to be done to stop the destructive deflation of the Great Depression, he instituted an economic policy with a built-in inflationary bias. His New Deal in 1933 guaranteed that there would never again be deflation serious enough to disrupt our economy. But his bold move came with a hitch: Inflation, sometimes rising well above 10%, would become a permanent part of our economic life.

Inflation may seem to be a rather tame beast of late, but don’t be fooled.

That ravenous predator is poised to come roaring back. When it returns, action on your part now will make it easier for you to deal with it then.

HOW INFLATION AFFECTS YOUR BUSINESS Here’s an example of how inflation has affected your business in recent years: If you paid $12.50 for a fifth of top-

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It’s important for you to understand that when you fail to adjust your prices to keep pace with the inflation rate, you have effectively lowered them. shelf gin in 1993, the cost for that same beverage will probably be about $20.35 today.

In another example, if you paid $500 for a cash register in 1993, it will cost you about $799 to buy a similar model this year.

Of course, these figures assume that the increases in costs for the items mentioned kept exact pace with the rate of inflation. In practice, the inflated price may be higher or lower than the calculated one.

Either way, the overall costs for running your bar are rising steadily,

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more or less in step with the annual inflation rate.

That’s why it’s so important for you to understand that when you fail to adjust your prices to keep pace with the inflation rate, you have effectively lowered them.

Are your prices keeping pace with inflation? Are you maintaining your mark-up over the increased costs you’re paying to your suppliers and wages to employees? If not, the short-term effects may not be especially noticeable, but over the longer term, the consequences will be unavoidable: Profits will be eroded, your ability to attract and pay quality employees will suffer, and the overall health of your business will enter into a destructive decline.

Yes, raising prices can be a risky business in an uncertain economic climate, but failing to keep pace with inflationary pressures poses an even greater threat. Remember, if you fail to adjust your prices to at least keep pace with inflation, you are effectively lowering them.

HOW MUCH DO YOU NEED TO INCREASE YOUR PRICES? So, how do you go about determining the proper amount by which to increase your prices? If you do it on an annual basis, the calculations for figuring inflation’s effects are simple enough.

Just look up the previous year’s inflation rate and adjust prices upward by that percentage.

But calculating inflation’s effects over a period of two or more years can be dauntingly complex. That’s why it’s difficult to make simple dollar-to-dollar comparisons from one year to another.

If you’d like an easy way to gauge inflation’s effects on some specific costs in the operation of your business, log on to www.westegg.com/inflation. This easyto-use inflation calculator adjusts any given amount of money for inflation, according to the Consumer Price Index, from 1800 to 2013.

One type of economic comparison that is comparable from one era to

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another are figures expressed as percentages. For example, the 25% unemployment rate reached at the height of the Great Depression would be just as devastating today as it was in 1933. Another economic yardstick that remains valid through the years is the prevailing interest rate. An interest rate of 2% on a passbook savings account would bring the same return today (if you could get it) as it brought 60 years ago.

From another perspective, that miserly 1.0% interest rate on your one-year CD today, quite simply, is worth far less to you than the 10% you were getting 10 or 15 years ago. Further, with inflation currently running at about 1.5%, your investment is actually losing money.

The complexities of inflation and its effect on your business can be daunting when viewed from a strictly technical perspective. However, you don’t have to be a mathematical

wunderkind to benefit from an understanding of the inflation phenomenon and how it mandates periodic upward adjustments in the prices you charge your customers.

Raising prices, especially in a less than vibrant economy, may seem distasteful, even harmful, in view of competitive pressures and skittish customers. Still, an understanding of inflation and how it works leaves little room for alternatives.

Get in the mix.

In print, in person and online.

The premier how-to resource.

BAR BUSINE$$ www.barbizmag.com

May 2014 Bar Business Magazine

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How To:

eader L r e t t e B a Be On-premise

Protecting Your

“A” Factor 10

Accountability Killers to Avoid

It’s easy to assume that, as a bar owner, you’re an accountable person. But Julie Miller and Brian Bedford say that even small lapses can affect the way others—particularly your employees—see you. Here, they list 10 common “accountability killers” you should never overlook on-premise.

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re you accountable? If you’re like most people, your answer to that question is an automatic, “Yes,” or maybe even an indignant, “Of course, why are you even asking me?” You don’t move heaven and earth to shift the blame when you’re clearly the one at fault. And you’re not like “Sarah,” your reliably unreliable employee, who is chronically late and always full of convenient excuses.

But are you truly in the clear? Probably not, say Julie Miller and Brian Bedford. They contend that most of us are guilty of small behaviors that crack our accountability façade and hurt us, both personally and professionally, far more than we realize.

“We know from the Lance Armstrongs, Jerry Sanduskys, and Bernie Madoffs of the world what accountability absolutely isn’t,” notes Miller, co-author along with Bedford, of Culture Without Accountability—WTF? What’s the Fix? (www.millerbedford.com). “But rarely do we stop to examine what accountability is in action. That’s why it’s so easy for

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little behaviors—‘accountability killers,’ if you will—to worm their way unnoticed into our lives.”

“Often, we’re critical of these behaviors when we see them displayed by other people, but we give ourselves a pass when we’re the ones engaging in them,” comments Bedford.

“We tell ourselves, ‘It’s just a one-time thing…I don’t usually act like this.’ But that doesn’t hold water. No matter how often it does or doesn’t happen, failing to act accountably can damage your reputation, your relationships, your career opportunities, and more.”

In their book, Culture Without Accountability—WTF? What’s the Fix?, Miller and Bedford examine what can happen when businesses, teams, families, and individuals shirk accountability.

Here, in no particular order, the authors share a list of their personal pet peeve “accountability killers,” or a few behaviors a good bar owner or manager would actively avoid in order to set a better example for staff.

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How To: 1 Showing up late.

Sure, there are legitimate reasons why even the most responsible person might be running late: a fender bender, a sick child, an unfortunate coffee spill, to name just a few. And yes, everybody gets a pass on this one from time to time when life’s curveballs happen. But if it happens again and again, you’ve got a problem.

“If tardiness is a habit—if others expect it from you rather than being surprised by it—you’re not being accountable,” says Miller. “In effect, what you’re saying is, ‘I don’t value your time.

I believe I’m more important than you’— or at the very least, ‘It’s not important to me to honor the agreement we made.’”

2 Saying you’ll do it…

and then not doing it.

Again, sometimes “life” happens. If an unforeseen accident or crisis derails your best intentions, most folks are likely to understand. But if you fail to meet your commitments more than once or twice, you lack accountability.

“If you find yourself constantly making excuses, asking for more time, or expecting others to understand why you ‘just didn’t get around to it,’ it’s time to make a change,” comments Bedford.

“Either start pushing yourself harder or stop making promises you can’t keep.”

3 Being offended

by the truth.

When someone calls you out—for dropping the ball, for behaving badly, etc.—how do you react? “If you’re indignant or offended instead of accepting that the other person has made a valid observation, you’ve just killed your accountability,” points out Miller. “Denying or just having a bad attitude about what’s obviously true will cause your credibility and trustworthiness to take a significant hit.”

4 Covering up mistakes.

The fact that others don’t know about a slip-up doesn’t mean it didn’t happen.

“If nothing else, your accountability will

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suffer in your own eyes,” asserts Bedford. “You also run the risk of setting a bad precedent for yourself.

The next time something comes up, you’ll think, Well, last time this happened I just shredded the document, or, I’ll just delete the customer’s email again. No one noticed before.

“Do this sort of thing enough times and the tendency to cover up becomes a habit,” he adds. “You get away with it so you start to think it’s okay. But if your actions do come to light, your public reputation will take two hits: one for the original mistake and one for trying to hide it.”

5 Blaming others.

The so-called “blame game” is one in which nobody wins—least of all the person pointing the finger. Even if the fault lies with someone else, says Miller, part of being an accountable person means doing your best to offer solutions in addition to pointing out problems.

And if the blame does lie with you, it’s dishonest and reprehensible to attempt to shift it to someone else.

“Always own up to your mistakes,” she instructs. “And keep in mind that you’re still participating in the blame game, albeit passively, by keeping your mouth shut when you’ve acted wrongly.

Even if you experience unpleasant short-term consequences, you’ll build

an overall reputation for integrity when you ‘fess up’ to your mistakes.”

6 Asking others

to cover for you.

“I have to leave a little early to run errands—will you just tell the boss I wasn’t feeling well if she asks?” Or, “I’m going to bail on John’s party but I don’t want to hear him whine about the fact that I won’t be coming. Just let him know something came up, all right?” Yes, these scenarios sound familiar to most of us. But that doesn’t mean that asking someone to deflect blame, conflict, or questions from you is acceptable.

“What makes you worthy of shirking responsibility when everyone else on earth has to face the music?” Bedford asks. “When you behave this way, you bring the ‘coverer’ down with you, down to your low level of honesty, which damages both of you. And if you get mad when the other person refuses to cover for you, you’ve degraded your accountability even further.”

7 Doing the bare minimum.

Is your M.O. to do just enough to get by and then hope no one calls you on it? Do you ever withhold information or

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shoot down ideas that could make a project better because it will require you to do more work?

“If so, not only are you preventing yourself from giving and doing your best, you’re also making yourself look bad in the eyes of others,” says Miller.

“Trust me, you aren’t getting away with anything. People are noticing your laziness, and it will affect your reputation, which can lead to very negative consequences in your professional life.”

10 Ignoring others’

bad behavior.

Remember that time when one of your peers was throwing his weight around and bullying one of his employees? Not wanting to get involved in the drama, you took the “none of my business” approach to dealing with the problem.

You chose not to speak up to keep yourself out of the line of fire.

“If you want to build genuine, lasting success, you need to be someone whom others can trust,” concludes Miller. “Anytime you give another person reason to question your honesty, your dependability, your intentions, or your values, you’ll incur consequences.

The good news is, most ‘accountability killers’—as well as their ramifications— are preventable if you’re willing to look honestly at your own behaviors.”

8 Not offering an explanation

for bad behavior…

I admitted I was wrong—do I have to get into the nitty-gritty details of why? you ask.

“Well, yes,” responds Bedford.

“Acknowledging that the fault was yours is the first step—but only the first step. If you don’t truthfully explain why you acted as you did, others might still question your motivation, judgment, etc. You may still be viewed as lacking accountability.”

9 …or trying to justify it with

a bad one.

There are a lot of adult versions of “The dog ate my homework.” But usually, our peers can see through them. “You don’t do yourself any favors when you try to talk yourself out of taking responsibility,” points out Miller. “It just makes you seem as though you believe you are above the law.”

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Miniature Cocktails:

Where Little Things Can Mean a Lot

Thanks to sophisticated flavor profiles and transcend the quick fix “shot,� small-scale result in bigger sales. By Elyse Glickman 28

Bar Business Magazine May 2014

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bout a decade ago, upscale Spanish tapas restaurants and tasting menus blossomed like spring clover across major U.S. cities. In the years that followed, small plates became big business. The novelty of these less-is-more dining formats brought about a perfect storm of an expanded dining experience for the customer and an increased bottom line for the restaurants.

Simply put, people are hungry to try new things.

Tapas and tasting menus (or “Degustation” menus in fancier spots) address a collective desire for having it all without having too much. From a restaurateur’s perspective, what better way to have it all than to take all you have and shrink it into bite-sized morsels?

Rather than commit to a full entree (and hope your companion will offer you a bite of their dishes), diners can have a bit of everything without going overboard.

Some mixologists have figured out the tapas-andtasting menu zeitgeist can carry over to liquid form.

These miniature cocktails are not necessarily shots but can be carefully constructed and conceptualized cocktails. They offer different customers an opportunity to enjoy cocktail hour their way, whether they want to test the waters with brown spirits, imbibe less alcohol for practical reasons or cut a few calories.

“You can certainly compare (small cocktails) to tapas,” says Holden Wittich, mixologist at the Headless Horseman in New York City. “You can also serve smaller cocktails in courses, with a lighter drink to start, all the way to a dessert martini or espresso shooter. These can also be paired with small plates for tasting menus. I’d say that as smaller cocktails are consumed quicker than larger ones, sales do tend to increase, as you tend to order more.”

Size Matters

textures that cocktails can www.barbizmag.com

Trend tracker Daniel Levine, director of the AvantGuide Institute in New York City, points out that the small cocktail trend is still growing, and is already proving itself to be big business for the early adopters.

“We have found the small cocktail trend is connected to the high-end foodie movement, and particularly the advent of ‘Chef Dinners,’” Levine says.

“People are eager to try new things rather than just having to choose one specific thing. Furthermore, the public becoming more sophisticated about food has rolled over to the drink side of the menu as people want to broaden their experience when they go out for drinks. When you offer smaller size cocktails, it allows your customer to experience many things you offer rather than be stuck with the same drink all night.”

Levine continues, explaining that the “small cocktail” is hand-in-glove with the idea of “bar chefs,” whose talents can attract a new market of customers that wants to try the different things they are putting out there. He also cites the trend originating mostly in major metropolitan cities like New York, Chicago, and San Francisco, where tastes tend to run more May 2014 Bar Business Magazine

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sophisticated, and in places like Santa Fe, which has a very specific food culture, and many of the people who visit tend to be culinary tourists.

“Offering something different is attractive to these customers,” he says. “For example, I was out recently at Booker & Dax (in New York City), which is known for unusual cocktails in smaller sizes, offered nowhere else.

They integrate techniques like molecular cuisine. For their ‘Gin and Juice, they took grapefruit juice, put it in a centrifuge to clarify it, mixed it with gin and carbonated it. At the next table, there was a couple of women, and one was not a gin drinker. However, she was so intrigued by the method with which this drink was made that she ordered it and enjoyed it.”

Perrier Mixology Ambassador Lynnette Marrero speaks from both the consumer and the mixologist standpoint. “As cocktail menus get more exciting it will become harder to choose just one large drink.

I wouldn’t say it’s less-is-more so much as it is that I love tasting more things.”

Inn at the Anasazi’s James Reis in Santa Fe describes his perfectly crafted miniature “couptails” as, “...balanced, done in a classic style and with no mixers, and the spirits’ and fruits’ natural flavors allowed to shine through.”

“The idea behind couptails was an intersection of two different challenges,” Reis says. “First, working in a hotel, people often come to the bar with little time to properly or comfortably finish a drink. Second, there is a growing interest in low-proof cocktails that don’t sacrifice flavor. Couptails are spirit-centric in that they don’t use mixers, but focus instead on clean, classic flavors. Their smaller size – typically an ounce of liquor – helps on both fronts. I have always been 30

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Miniature cocktails can be used similarly to small wine pours. happy to serve guests smaller cocktails at the bar – half-sized margaritas and martinis – and wondered if it would be possible to create a line of cocktails at least partially aimed at responsible consumption.”

Just outside Beverly Hills, Dominick’s and Little Dom’s beverage director and head mixologist Nikki Sunseri is winning raves for her Piccolini cocktail menu that offers customers mini versions of the restaurants’ signature hand crafted martinis, averaging 3.5-oz cocktails. Nikki offers a gin or vodka martini, a Manhattan, a tequila daisy (with Mandarine Napoléon, lime, honey, and grapefruit peel), or two quaffable sparklers in the form of a Champagne cocktail and a Rossini (strawberries and Prosecco), the latter only available at Little Dom’s after 7 p.m.

Good Taste in Moderation “One of the ways bars are cashing in on this trend is that they are attracting customers who may not buy a cocktail at all because cocktails in recent years had blown up so large that you wind up with a group of people who either do not want to commit to drinking that much or paying too much,” states Levine, continuing his conversation on the trend. “You can liken this to going into a store and seeing one company offering their products to serve different markets.

Similarly, it is a good strategy to put two cocktails out there to give people an option.” www.barbizmag.com

While Reis’s miniature “coupetails” are a chic tribute to the heyday of the coupe glass, he asserts his motivations on behalf of his customers are quite modern. “It is an idea that makes a lot of sense to me, as it offers more options for the guest, especially if they are driving later at night, are full from dinner or are watching calories.

“It seems like a natural evolution of a cocktail, as people are more health conscious and are looking for all kinds of things in smaller portions,” Reis says.

“A drink that is one or two ounces allows you to have portion control, or allows you to try several different things over the course of an evening. A small cocktail that does not compromise on flavor allows you to feel better both about yourself and your cocktail experience when you leave the restaurant or bar.”

From a consumer standpoint, Kayleigh Kulp, author of Booze for Babes: The Smart Woman’s Guide to Drinking Spirits, agrees with Reis’ rationale. “Small cocktails don’t get warm as fast, and you feel free to experiment more because if you don’t like it, you’re not wasting an entire drink and all that money,” she affirms. “Smaller cocktails help keep your drinking pace in check, making you a smarter drinker.”

Veteran Los Angeles mixologist Eric Tecosky (founder of Dirty Sue Premium Olive Juice) stresses that a savvy mixologist can use a miniature cocktail as sommeliers use a small pour of wine to allow people to taste before committing to the whole bottle. “A customer may have spent his whole life saying to himself, ‘I don’t like gin.’ If a bartender puts the hard sell on a specialty cocktail with gin, the customer may be more likely to try it if he only has to commit to a half drink. That way if he is right and doesn’t like gin, he’s not staring down a full drink.”

By the same token, according to Tecosky, if the customer realizes that he likes gin in that context, this opens the door to new experiences and better sales. However, the bartender’s use of miniatures to

Recipes: THE HERRINGBONE Jon Yeager, GRAY’s, Franklin, TN 3 oz Marie Daffau Napoleon 2 oz Carpano Antica 1 oz Benedictine ½ oz Boston Madeira 6 dashes Earl Grey bitters 4 dashes Angostura bitters 2 orange zests 2 lemon zest Combine all ingredients into 8 oz Bodum French press, top with boiling water and let steep for 5 mins. Strain as would coffee and serve The following “Speed dating for cocktails” were conceptualized by Eric Tecosky, Los Angeles, CA

THE COMPACT CLASSIC 1 oz Woodford Reserve Bourbon ½ oz Noilly Pratt Sweet Vermouth 1 healthy dash of Angostura bitters Add all ingredients into a mixing glass. Add ice. Stir well. Strain into a chilled, mini cocktail glass and garnish with a Luxardo cherry.

(A LITTLE) AFTER 7 1 oz Gentleman Jack ¼ oz Ramozzotti Amaro ¼ oz Tuaca Chambord rinse Add Gentleman Jack, Amarro, and Tuaca into a mixing glass.

Add ice and stir well. Strain into a chilled, Chambord rinsed mini cocktail glass. Garnish with an orange twist.

The following are creations of James Reis, Inn at the Anasazi, Santa Fe, NM

GOLD DUST WOMAN ½ oz G’Vine Nouaison ¼ oz June Liqueur ¼ oz Solerno Garnished with a limoncello dust rim; involves reducing the liqueur until it forms into a crystal/candy form.

BON BON ½ oz Maestro Dobel Tequila ¼ oz Grey Goose Cherry Noir ¼ oz Godiva Chocolate Garnished with a chili-chocolate rim

KISS KISS

“Small cocktails keep your drinking pace in check.” www.barbizmag.com

½ oz Bushmill Irish Honey Whiskey ¼ oz Pama Liqueur ¼ oz Bols Amaretto May 2014 Bar Business Magazine

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multiple options. It helps them feel secure that there’s something for them on the menu. For us, they were a hit for a few reasons: One is that we presented these to be shared by providing the cocktail in a serving vessel (8 oz French press) and served two warm glasses with it, which instantly communicates ‘community.’”

While some mixologists like Tecosky find adaptation to the small cocktail movement relatively easy (just cut the measurements proportionately), In at the Anasazi’s Reis, points out, “One of the challenges of putting together a cocktail that small is that everything has to fit together perfectly. There is no room for error, and like a dessert or small plate recipe, everything has to be precise for a balanced flavor.”

Marrero, meanwhile, suggests one way to adapt, especially during peak periods, is to make a large batch of the specialty cocktail and serve in small portions. Kulp, meanwhile, finds that many classic cocktails fall into a certain proportion of ingredients that doesn’t depend on ounce measurements. For example, sour cocktails are two parts spirit, one part sweet and one part citrus (the sour). As long as one keeps the proportions the same, they can be pared down without altering their tastes.

Small Scale Sale A vessel like a French press can serve up two tiny cocktails. bring in converts to new spirits and flavor profiles may constitute a gamble. However, Tecosky says that one caveat of the trend is that making a miniature cocktail can be as time consuming to prepare as a full-sized cocktail. To keep productivity up during peak hours, he suggests testing the waters by offering miniature style cocktails at off hours and make that a draw.

“If you are a well respected cocktail bar but don’t do much business between 7-9, this ‘mini cocktail’ offering could be a way to get people in the bar, as well as a a great way to showcase cocktails and give people a chance to try a few in one night without having to really tie one on.”

Some Assembly Required Even with the fresh appeal of small, elegantly crafted cocktails seeming fresh and even revolutionary, Jon Yeager, bar program director at GR AY’S on Main in Franklyn, TN, says that the miniature cocktail in many ways pushes bartenders to return to the fundamentals of cocktail making.

“The first cocktail books known to man include recipes that are, by today’s measure, tiny little drinks, says Yeager. “I think our forefathers coming from Europe knew the art of sipping and paying attention to taste rather than the resulting feeling, etc. Today, it is still a phenomenal idea. People love to have 32

Bar Business Magazine May 2014

Another benefit of small scale cocktails is the way the format can mesh with an on-premise promotion or partnership. Wittich, at the Headless Horseman, has seen success with a “43 Mini Beers” program, a promotional tie-in with the Spanish liqueur Licor 43.

“Cocktails like these tend to have more alcohol and less mixers, so you’re cutting down on overconsumption with smaller sizes,” Wittich says.

Perrier Mixology Ambassador Marrero mentions she’s had a fair amount of experience with these smaller drinks as “sample” cocktails, “palate cleansers” and “refreshers,” which underscores their versatility as well as the ease in making them the perfect promotional vehicle.

“In principal cities, (miniatures) allow more people to partake in the cocktail tasting,” she says. “People love tastings. It’s great because you can come up with themes. When I worked at the Flatiron Lounge, my colleague Julie Reiner always had a ‘flight of the day.’

The theme would be tropical drinks, classics by styles, and so on.”

“I think (on-premise brand promotion) is probably the greatest outlet for miniature cocktails,” concurs Tecosky. “When cocktail themed events happen, there are so many things to try, and you end up putting drinks down to try something else. That leads to tons of money wasted for a brand. If a bar spends some time on prep, they could fill trays with mini cocktails and let the crowd enjoy different varieties, guilt free. Think about it as tray-passed appetizers. You don’t get a fullsized hot dog, but you get a little pig in a blanket. The same can apply for cocktails.” www.barbizmag.com

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All Hands on Deck COMING TO A CITY NEAR YOU — THE “BARE HANDS POLICY” IN FULL EFFECT. WE LOOK AT THE CURRENT STATUS OF THE LAW, HOW IT WILL IMPACT YOUR BUSINESS ON-PREMISE, AND MOST IMPORTANTLY, HOW YOU CAN CHANGE YOUR WAYS TO WORK WITHIN IT.

By Bob Johnson, aka www.BobTheBarGuy.com

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here are bar hands, and then there are bare hands. This month, we need to look at both, because a change in on-premise policy is creeping up on some bar owners who remain unaware (sometimes intentionally) to the impending law that may affect the efficiency of their opertation.

Here’s an update on the “Bare Hands Policy” that is in effect in 41 states presently. Enforcement of this law will begin in July of this year in all states. However, state legislators are considering a reversal before fines start this summer. They have an uphill battle.

“A gloveless bartender wedged an orange slice on the edge of a white wine spritzer. A kitchen worker used her hands to toss Romaine hearts with anchovy dressing in a metal bowl, while another used his fingers to sprinkle cojita cheese and red onion into chicken tacos. A bar back cut fruit without washing the fruit first and then used his bare hands to pick up the fruit and put it into containers.”

(Augusta Chronicle, March 25, 2014).

The U.S. Centers for Disease Control and Prevention found that workers touching food provided the most common transmission path for food-originated norovirus outbreaks between 2001 and 2008. Even with good hand-washing, it takes only a few norovirus

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particles — the most common cause of food borne illness — to infect diners or bar patrons, the FDA says.

A bartender picks up many items during his or her shift that could easily transfer norovirus to patrons.

Bartenders handle money. Money is full of norovirus.

Hygienically, money is “dirty.” Do we wash our hands after each time handling money? Of course not – but we should. Do we pick up fruit with our fingers and squeeze the juice out of the lime into a gin and tonic?

Or twist a lemon peel into a Chivas on-the-rocks with a twist? Of course we do. But, if we do, it’s a violation of the Bare Hands Policy soon to be enforced by local Health Department Inspectors.

In my opinion, any club serving food or beverage alcohol products should not touch the food or the garnish (fruit) with bare hands. Bar backs and bartenders should wear protective gloves when cutting fruit. Bartenders should put a sword pick through whatever fruit goes with a particular drink, place the fruit/sword pick onto a napkin, and serve it to the customer “on the side.” Let the customer put the fruit into their drink — not you.

To me, this “new way” of handling fruit compromises decades of traditional bartender service technique May 2014 Bar Business Magazine

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Making a show of your “hands-off” mixology practices not only allows you to avoid health code violations, it also makes your service appear more impressive. and protocol. I don’t like it. As a bartender I never had a problem with keeping my hands clean (another advantage of three-compartment dishwashing sinks — I was always washing glasses). If I took a smoke break I always washed my hands before resuming duties.

But after thinking about it for a while, I have to agree with the reasoning behind this new enforcement. It’s correct. I’ve had food poisoning and intestinal trauma from eating or drinking somewhere – probably from a server passing on norovirus to me from their hands.

It’s not fun.

Nothing is more sickening than seeing a bartender dig their fingers into their scalp, scratch awhile, then immediately make someone a drink with the very hand that did the scratching. It’s disgusting. Or maybe they scratched their crotch, or picked their nose, or handled cash closing out someone’s tab. Or maybe they didn’t 36

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wash their hands after using the bathroom - and then they make your drink. How about that bowl of peanuts or popcorn you put out on the bar top that everyone shares? Did you know a recent analysis revealed a 30% contaminant of urine in those bowls? Why? Men usually don’t wash their hands after using the bathroom. We’re pigs.

Do you have overhead glass racks? When a stemmed highball glass, for example, is put into the glass rack, you usually grab it from the rim (the part people drink from) with your bare hand to slide the glass into the overhead rack. Right? How clean are your hands before doing so?.

Or how about the strands of hair you sometimes see floating in your drink? Do female bartenders “restrain” their hair? Loose hair can constantly fly into the ice bin. When you scoop ice into a glass, sometimes it carries the hair along with the ice.

Then the hair makes its way to the top of the drink.

About three months ago, I was sitting in front of a drink station, watching a bartender make a Dirty Martini. Her technique was flawless. She took the finished drink over to the service bar. When the food server picked up the glass, she saw a long, single strand of hair floating on top of the drink. She immediately put www.barbizmag.com

Using some basic tools around the bar, like tongs for ice, tweezers for garnishes, and toothpicks for olives, can help you avoid the wrath of the government as they begin to enforce the bare hands policy.

the drink back on the counter top — then stuck her two middle fingers into the drink, trying to catch the loose hair. The bartender, seeing the problem, quickly grabbed her bar teaspoon and came over to help the food server “catch” the floating hair. Together, they succeeded. The bartender took the loose hair over to the dump sink and got rid of it. The food server picked up the drink and delivered it to her waiting customer.

Can you believe that? Can you believe the server actually served that drink, instead of the bartender simply throwing it out and starting over? I wouldn’t have believed it myself, unless I was sitting there watching the entire event. If I knew the food server was going to actually take that drink out to her waiting customer, I would have tackled her before she got to him.

Why did this happen? Because the bartender did not restrain her hair (which is a Health Code requirement).

Any food or beverage outlet across America needs to give this some serious thought. We’re supposed to be spreading good customer service, hospitality, and good times — not noroviruses.

Bob Johnson, Director, Bar Vets of America©, is also a Bar Management Expert and a multiunit beverage director who specializes in inventory control, bar management, and bartending. His book, “Manage Your Bar My Way!” is a compilation of 50 years of making mistakes and finally getting it right. Visit www.BobTheBarGuy.com for more info. www.barbizmag.com

May 2014 Bar Business Magazine

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Bourbon COUNTRY We made our way to Kentucky, to bourbon country, to get a sense American spirit and to find a reminder of how this industry— originally built by hand, by craftspeople, and in some cases, by 38

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BY CHRIS YTUARTE

of the history of this true and our nation—was good ol’ Grandma Samuels. www.barbizmag.com

e landed in Louisville about two weeks before the Kentucky Derby, but you could tell something was already in the air. Hotel rooms were becoming scarce, gala events were already on the calendar, and of course, there were whispers of the annual release of the Marker’s Mark Mint Julep Bourbon bottles, melted green wax top and all. Folks were excited.

Thus began our visit to the Bourbon Belt. First up was a quick evening in downtown Louisville, with its laid-back vibe and artistic slant (we stayed at the 21C Museum Hotel, which, as the name indicates, is both). As one might suspect, the bourbon selection in the local bars, particularly Proof on Main, was quite impressive, garnering its own full page on the menu. In fact, the bourbon bible at Proof on Main included one full page of bourbon brands available (easily over 100), one full page of bourbon flights offered (three samples per flight, broken up into six categories by age and brand), and of course, cocktails (The New American featured Rittenhouse Rye, Domaine de Canton, and Apreol; the BulleitVardier was made with its namesake bourbon, Aperol, Fonseca Port, and Old Fashion Bitters). They also served beer and wine, but who noticed.

The next morning, bright and early, our guide (of the aptly named Mint Julep Tours) shuttled us off to the countryside, into bluegrass land, to the home of American bourbon whiskey, where distilleries dot nearly every road. Along the way he extolled the lore of rural Kentucky, the history of Bourbon (a Kentucky county, named for a French ruling family, where most early distilling took place), and the majestic legacy of the Bathtub Mary. (For the uninitiated, much of the Bourbon Trail is located in a rare region of Catholic households nestled in this mostly Baptist state, and many homes here proudly display a statue of the virgin Mary on their front lawn covered by the rounded end of a claw foot bathtub dug into the ground; also known locally as Mary on the Half Shell. Yes, Kentuckians have a great sense of humor.)

While our final destination would be a tour of the Maker’s Mark distillery in Loretto, before we discovered what goes into some delicious bourbon, we first set out to discover what that delicious bourbon goes into. Next stop, Independent Stave Company.

First, the basics: A stave, if you didn’t know, is the single plank of wood that, when combined with many other staves, becomes a barrel. This process takes place every day, many times over, at cooperages all over the country.

(If you don’t know what a cooper is, look it up. I can’t explain everything to you.) One such cooperage, Independent Stave Co., in Lebanon, May 2014 Bar Business Magazine

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family-owned company that serves customers in over 40 countries around the world. Founded by T.W. Boswell in 1912, Independent Stave Company initially focused on white oak staves and heading for cooperage. By 1951, J.E. Boswell had expanded into the bourbon barrel business, and today the company provides aging barrels to most of the local distilleries, including Maker’s Mark. A century since the company’s founding, Independent Stave Company still embraces the core values of family, innovation, community and hard work. And that was evident on our tour.

It was here that we got our first glimpse of how both bourbon—and the barrels in which they age—are formed and cultivated by hand. American workmanship goes into making every stave and barrel nearly perfect, adherent to the highest standards. We watched the entire process unfold in front of us, from each individual stave being sanded (by hand), grouped together (by hand) to form a barrel, tightened (by hand), and then charred (by fire).

Ah yes, the all-important char. It’s what gives each bourbon its distinct flavor. From char no.1 through char no.4, the darker the burn, the richer the bourbon, and we watched as each barrel was rolled in front of a jet-engine-

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like flame, burned to a carefully monitored level on the inside, and rolled to the next area. At each stop a barrel makes, inspections verify it as worthy of the Independent Stave Co., and if so, the end product is shipped off to its destined distillery. It was truly a vision of American ingenuity and hands-on craftsmanship to watch each worker do his part in creating a quality barrel. They know all too well the kind of quality bourbon it leads to.

Finally, we moved on to Loretto, and the home of Maker’s Mark bourbon. Distilled here on this same, picturesque plot of rolling land since 1953, Maker’s Mark is created in batches of less than 19 (Independent Stave) barrels at a time, and similar to the cooperage, requires a hands-on approach for production.

2 Building Barrels: 1. Thousands of staves are stacked outside.

2. Each stave is checked for flaws or defects.

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3. Approved staves are lined up for inclusion.

4. Each barrel is fired to a specific char level.

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5. Barrel bands and a bung hole are installed.

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Despite the growing popularity of bourbon—and that of Marker’s Mark, specifically—things haven’t changed much here since COO Rob Samuels’ grandfather decided to make a more distinguished type of bourbon on his Loretto property by creating Maker’s Mark using wheat instead of the traditional, harsher rye. The distillery itself is housed in the same wooden building, and when it came time to expand in order to meet demand, Samuels says, they simply built a mirror image of the existing production process, regardless of its somewhat antiquated equipment and arrangement.

“We’re going to expand the distillery again, starting this summer, by blowing out this back wall and creating another identical set-up to our original layout,” said Samuels. “Our capacity will continue to grow, but our process will always stay the same.”

As Samuels guided us through the Maker’s Mark experience, it was evident that he was proud of his family’s business, and of the truly American history of its origins. As an eighth generation bourbon distiller, this pride was never more apparent than when he spoke of his grandmother’s integral role in creating the name and the label for Maker’s Mark. (Each label, by the way, is printed and hand-torn on-site using a single machine from the 1930s.) And it was Grandma Samuels who decided that each bottle of Maker’s Mark should be hand-dipped and sealed in red wax, one of the most iconic elements in the spirits industry to this day.

The ultimate convergence of stave and bourbon occurred in 2010, when Brad Boswell of Independent Stave Co. began working closely with Bill Samuels to create a special barrel

Grandma Samuels decided that every bottle of Maker’s Mark would be hand-dipped in wax.

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LOUISVILLE

Maker’s Mark COO Rob Samuels guides his family’s business, which is mostly unchanged since 1953. that would produce a more full-bodied bourbon without any bitterness. Boswell tried a searing technique on French oak staves that had never been used to make bourbon. He delicately seared the staves just enough to release the caramel and vanilla flavors but only a small amount of tannin, which adds bitterness. The resulting bourbon— Maker’s 46—was named for the profile number Boswell had assigned to this winning “wood recipe.”

“Over the years, whisky consumers’ palates have moved toward bigger and bolder flavors,” said Bill Samuels. “So I wanted to craft a contemporary interpretation of Maker’s Mark that matched current tastes, but didn’t want to mess up what my father had created.”

Independent Stave Co. and Maker’s Mark bourbon—two companies steeped in American tradition, still powered by the hands of American workers, coming together to create great American products. Let’s hope some things never change.

Despite the assembly line, Maker’s Mark is a smallbatch bourbon, producing only 19 barrels per batch. www.barbizmag.com

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Inventory Newcastle Bombshell Blonde Ale Returns It’s with great excitement that the makers of the popular Newcastle Brown Ale are bringing back the also popular Newcastle Bombshell Blonde Ale this summer, featuring a lovely swimsuit-clad bombshell on its packaging. Newcastle Bombshell is brewed with Cascade, Hallertau and Northdown hops. The combination helps balance the light-colored golden ale’s light aroma and bitterness with toasted malt for a smooth, clean finish. Bombshell is a well-balanced brew with a floral hop aroma and a hint of fruitiness. At 4.4 percent alcohol by volume, the beer has 125 calories per 12-ounce serving and 28 IBUs. Newcastle Bombshell will be available through July. The beer is being promoted with breakthrough packaging designs and point-of-sale displays, extensive social media promotion and sampling activations.

Skinnygirl® Mixes It Up Skinnygirl® Cocktails, an industry leader in low-calorie spirits, is shaking up the margarita category with two new additions to the Skinnygirl Ready-to-Serve collection – Skinnygirl Sweet’arita and Skinnygirl Sparkling Margarita.

These new offerings provide a deliciously convenient cocktail option with premium ingredients for any spring or summer entertaining occasion.

These latest additions to the Skinnygirl Cocktails line bring the portfolio to 21 products, comprising cocktails, wines and vodkas, offering a variety of guiltfree options for every palate without sacrificing convenience or taste.

Raise a glass to these effortless new cocktail offerings without having to raise a finger – just open, pour and enjoy. For more information, check out www.facebook.com/ skinnygirlcocktails.

Sauza® Tequila Fresh Off the Vine

Innis & Gunn Toasted Oak IPA

Sauza® Tequila, the world’s #2 premium tequila, announces the launch of Sauza Sparkling Margarita Watermelon, its newest innovation offering authentic margarita taste with the unique addition of watermelon and effervescent bubbles. A bubbly twist on the classic margarita, the Sauza Sparkling ready-to-serve product offers a bold melon flavor with a lingering sweet lime finish. Just open and serve over ice as a quick and easy way to make every moment a celebration. In spring 2013, Sauza Tequila revolutionized the category with the introduction of Sauza Sparkling Margarita. Following the successful launch of Original Lime, Wild Berry and Mango Peach, Watermelon is the latest flavor to join the Sparkling line. All Sauza Sparkling Margarita offerings use Sauza Silver Tequila as a base, complemented with Triple Sec, effervescence and refreshing fruit flavors. Sauza Sparkling Margarita Watermelon launched in April 2014 with a suggested retail price of $12.99 for a 750 mL bottle. For more information on Sauza®, visit www.SauzaTequila.com, and like us at Facebook.com/SauzaMargaritas.

Packing a British hop punch, Innis & Gunn’s Toasted Oak IPA (5.6%, 330ml) is an understated triple-hop-infused brew matured for 41 days over oak, giving it a rich, rounded quality much like an authentic IPA of the 1800s. The new addition to the Scottish brewer’s core range took Silver at the recent World Beer Championships, scoring a highly recommended 88 points. Known for its innovation in oak maturation, the multi-award-winning independent Edinburgh brewer has infused three charges of British hop varieties: Styrian Goldings and Goldings, to build layer upon layer of zesty aroma and flavor and extract all the delicate floral nuances. Two batches are added during the main brewing process with the third introduced post fermentation. Toasted Oak IPA is then finished over specially toasted American oak heartwood chips, in signature Innis & Gunn style, as founder and CEO Dougal Sharp explains. At 5.6% ABV, this is a full-bodied but still crisp and refreshing IPA. www.innisandgunn.com.

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Go To War When Cleaning

When patrons visit a bar or restaurant they expect it was sanitized with non-toxic products. But sometimes ingredient lists can be deceiving. Warhorse Multi-Purpose Cleaner is an all-natural, effective cleaner safe for the environment and customers. The industrial strength cleaner’s ingredients are fully biodegradable- along with the bottle it comes in- but pack a big punch. Warhorse Multi-Purpose Cleaner is a full cycle cleaning product. Their renewable, sustainable and innovative process of farm to table to biofuel to restaurant is redefining how we promote reusable energy. The vegetable oil you just doused over pasta will soon be used to clean your dining area. From the extra greasy messes in the kitchen (grills, ovens, cast iron skillets) to the sticky dining room floors (spills, dirt, sticky syrup, footprints) to the delivery truck, Warhorse is a restaurant owners must-have.

The carefully formulated solution is non-toxic. non-flammable and free of dyes, sulfates, phosphates and pesticides. For more information, www.warhorsesolutions.com/multipurposecleaner.

Citadelle Offers First Solera-aged Gin Mention solera aging in the beverage world and people think of sherry, Madeira, Spanish brandy and even some rums.

But usually not gin. Until now. From the acclaimed house of Cognac Ferrand in Cognac, France comes Citadelle Gin Reserve Solera 2013, the first soleraaged gin in the world. Cognac Ferrand proprietor Alexandre Gabriel has produced aged Citadelle Reserve since 2008, considered a pioneer and the first modern aged gin. With his first soleraaged gin, he has taken gin-aging in a direction never before used. Packaged in Citadelle’s new bottle, Citadelle Gin Reserve Solera 2013 provides a vibrant yet mellow gin flavor and, thanks to its barrel aging, the flavors are seamlessly woven together into a one-of-a-kind gin.

It is a wonderful gin alternative in classic cocktails like the martini and the gin and tonic and a must-have in any good bar.

To learn more, visit www.citadellegin.com.

Time for TINCUP Whiskey

Relax With RumChata®

Proximo announces the launch of TINCUP American Whiskey.

Created by distilling legend Jess Graber, founder of Stranahan’s Colorado Whiskey, TINCUP is made from a unique blend of corn, rye and malt. Aged in new charred American white oak barrels, it is bottled at 84 proof in Colorado using pure Rocky Mountain water. On the nose, TINCUP evokes notes of citrus, black pepper and ginger snaps.

On the palate, TINCUP suggests rye spice, cinnamon and caramel.

TINCUP is rolling out in select markets at a suggested retail price of $27.99 (750 ml). TINCUP honors Colorado’s first whiskey drinkers, the pioneering, hardscrabble miners of the mid-19th century who sought their fortunes in the state’s gold rush. It is named for Tincup, an old mining town in Gunnison County, Colo., which itself was named for the tin cups used by miners. TINCUP’s high rye content makes it more assertive and flavorful than ordinary bourbons.

Get more information at www.tincupwhiskey.com.

While the award-winning RumChata continues to be one of the hottest selling spirits in the country, it will be staying cool this summer. The RumChata Summer Iced Coffee Sampler Pack includes two 8 ounce ready to drink cans of delicious Casa del Sol coffee with a 750ml bottle of RumChata brand rum cream. The sampler pack allows anyone to make their own RumChata iced coffee, the refreshing cocktail combination people are raving about. In 2013, Euromonitor reported that U.S. volume sales of iced coffee grew 25 percent over the previous year. Consumer feedback routinely sites coffee as an ideal mixer with RumChata. RumChata is a tropical inspired rum cream made from a truly global recipe that starts with five times distilled Caribbean rum.

Real cinnamon, vanilla, sugar, and other secret spices come from as far away as Madagascar before all are perfectly blended with fresh real dairy cream. Visit www. rumchata.com.

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Holiday Happenings

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June 1: Oscar The Grouch Day. While it’s tempting to put a Pistorius prison joke here, we’ll keep it classy. Instead, we encourage you on this day to give a free drink to the grouchiest customer in your bar. Cheer someone up today.

June 3: Chimborazo Day. On this day, offer a free bar tab to anyone who can tell you which is the highest mountain on Earth. (The Answer: Technically, Mt. Chimborazo is higher than Mt. Everest, as it resides closer to the equator, where the Earth ‘bulges’, making it relatively taller even though it’s smaller overall.)

June 5: National Moonshine Day. The good news: There’s no need to go out back and actually make moonshine anymore, as it is readily available from some fine (and legal) manufacturers today.

So put it on special tonight and get your shine on.

June 7: Belmont Stakes.

Will there be a Triple Crown in play? Either way, the best place to go for drinks and a steak before and after the Belmont Stakes is Marble Modern American Steakhouse (marblesteakny.com) in the neighboring town of Floral Park.

Ask for Chef Eric Skar.

June 9: Donald Duck Day. Have you ever noticed that most of your customers end up sounding like Donald Duck after a long night at the bar?

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June 12: Red Rose Day. Celebrate this holiday— and the one that follows just two days later—by serving up specials on cocktails made with Four Roses Bourbon.

June 14: National Bourbon Day. If you can’t make it to Kentucky for a “hike” along the Bourbon Trail (as I did last month), then simply honor this day by enjoying some of the true American spirit neat or with a few rocks.

June 23: National Pink Day. Celebrate this day by serving up some Cosmopolitans. By now they must be so uncool that they’re cool again, right?

No? Oh.

June 28: Insurance Awareness Day. Are you aware of your insurance? Is it all it should be? Multi-venue operators should contact Joseph Lyons at Joseph.Lyons@ marsh.com to maximize their coverage.

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15 June 15: Smile Power Day. Remind your bartenders today of the power of a smile.

It can mean the difference between a satisfied customer becoming a satisfied regular, and can also lead to bigger tips.

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JUNE 7: CHERYL ANN QUIGLEY / SHUTTERSTOCK.COM; JUNE 9: OLGA POPOVA / SHUTTERSTOCK.COM

June 2014

Index of Advertisers COMPANY

WEB SITE ADDRESS

PAGE #

Agave Loco LLC (Rumchata)

www.rumchata.com

19

Barzz.net

www.barzz.net

33

BuzzTime

www.buzztimebusiness.com/barbiz

20

Cabaret Design Group

www.cabaretdesigners.com

11

CheckPass Business Solutions

www.checkpass.com

3

Harbortouch

www.iharbortouch.com

5

Heineken USA

www.heinekenusa.com

7

IDscan.net

www.idscan.net

27

Lefty O’Douls World Famous Mixes

www.LeftysFamousMixes.com

41

Modern Line Furniture

www.modernlinefurniture.com

C2-Pg1

Shiftgig.com

www.shiftgig.com

24

TouchTunes

www.touchtunes.com

16

Ultimate Bars

www.UltimateBars.com

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Inventory Companies Citadelle Gin

www.CitadelleGin.com

Innis & Gunn

www.InnisAndGun.com

Newcastle Brown Ale

www.Facebook.com/Newcastle

RumChata

www.RumChata.com

Sauza Tequila

www.SauzaTequila.com

Skinnygirl Cocktails

www.Facebook.com/skinnygirlcocktails

TINCUP Whiskey

www.LucasBols.com

Warhorse Soap

www.WarhorseSolutions.com

To advertise in Bar Business Magazine contact, Art Sutley, Ph: 212-620-7247, e-mail: asutley@sbpub.com

www.barbizmag.com

May 2014 Bar Business Magazine

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Supply Side Spotlight

A Sign of the (Wine) Times

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ast month, Elyse Glickman talked about bringing wine cocktails on-premise as a way to improve sales of this often fickle bar room beverage (Bar Business, April 2014, pg. 28, Wine Cocktails). The wine category, it appears, is seeing a strong surge with consumers who are interested in the culture and culinary components, so bar owners should take note—it’s a sign of the (wine) times.

HEADING UNDERGROUND For example, there is Underground Cellar, a new online wine marketplace for discovering and buying premium wine that randomly rewards consumers with free upgrades to rare and private-stash bottles from prestigious wineries. Members can increase their chance of being upgraded to a highervalue bottle by referring friends, purchasing wine, and participating in discussions with other users. The company, located in San Francisco, allows its users to purchase wine from winery partners such as Iron Horse, Peju Winery, Ty Caton, H-G Vineyards, Azari Vineyards and many others. Built upon an active, diverse community of 40,000+ wine lovers and vintners, Underground Cellar is changing the way consumers connect to discuss, share, and buy wine.

“For several years now, wineries have looked to these ‘flash’ sites to sell their excess and overstocked wine, but at a huge cost—bastardization of their brand, reputation, and pricing structure,” said Jeffrey Shaw, founder and CEO, Underground Cellar. “The profits for wineries resulting from these flash sales are extremely inconsistent and do not provide reliable revenue streams sustainable over the long-term. There is a better way for wineries to quickly sell their wine without sacrificing their brand and future pricing structure. All they have to do is ditch the discounts and replace them with upgrades.”

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YELP FOR HELP Furthering the notion of keeping wineries healthy, in April, CellarPass—a real-time winery tour and tasting reservation and ticketing service— debuted its partnership with Yelp, which will be the first-ever integration of any reservation system into Yelp’s mammoth consumer-driven review service. This will bring CellarPass member destinations to Yelp’s 120 million unique visitors every month.

Free to users, the innovative and powerful CellarPass reservation platform is currently experiencing triple-digit growth—a 250% increase in the 12 months ending February 28. The web-based service levels the playing field by providing wineries—and soon, breweries and distilleries—of any size the ability to cost-effectively capture tasting and tour customers, right alongside the big guys like Boisset and Mondavi.

WINE WITH DINNER In Oregon, an innovative new dinner series spotlights accomplished female figures in the wine and food industries, courtesy of one of the state’s founding wineries, Ponzi Vineyards. With the “Girls’ Night Out” dinner series, the winery, owned and operated by second-generation vintners and sisters, Luisa and Maria Ponzi, spotlights bold women making waves in the industries traditionally dominated by men. The winemaker dinners, which kicked off in Boulder, Colorado, feature restaurants in top markets around the country throughout 2014 and into early 2015. Many dinners feature a female chef or wine director. The events are marketed toward women, though all wine lovers are invited and encouraged to attend.

One recent dinner, held at Las Vegas’ Piero’s Italian Cuisine, invited guests to spend an evening with winemaker Luisa Ponzi and sommelier Pat Rost. The event featured a four-course menu with wine pairings.

The dinners offered guests an opportunity to engage with the winesavvy women and not only learn about the wines, but about the women’s experiences in the industry.

Ralph Fäsi, of Fäsi Estate Winery, was recently honored as Winegrower of the Year by The Madera Vintners Association in Madera, California, and he understands the impact this surging industry can have. “I am proud to contribute in a small part to its growth,” said Fäsi. “Over time, I hope our winemaking not only offers delicious wines for consumers, but further contributes to our local economy and attracts new tourists to the region.”

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