in the Mix magazine Winter 2019-20

Vol. 62

©

Winter 2019

BUILDING BETTER BEVERAGE BUSINESS ™

ing

row G t s e t Fas

s l i a t k c Co

Haku® Vodka 40% Alc./Vol. – Roku Gin 43% Alc./Vol. ©2019 Beam Suntory Import Co., Chicago, Il.

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in the Mix Magazine

PUBLISHER’S LETTER Executive of the Year

Don Billings Publisher, in the Mix Media

Jim The Boston Boston Beer Beer Jim Koch, Koch, founder founder and and Chairman Chairman of of The Company, has been selected as “Executive of the Year” by Company, has been selected as “Executive of the Year” by Beverage innovative BeverageIndustry, Industry,aa well-deserved well-deserved achievement. achievement. His His innovative spirit craft beer beer market market and and spirit as as well well as as his his advocacy advocacy work work for for the the craft community are among the reasons why Beverage Industry has community are among the reasons why Beverage Industry has named namedKoch Kochas asits its2019 2019Executive Executiveofofthe theYear.

Year.

“2019 has been a wild ride for The Boston Beer Beer Company Company “2019 has been a wild ride for The Boston and Being honored honored by by professionals professionals andthe the beer beer industry industry as as aa whole. whole. Being and much more more than than and peers peers as as ‘Executive ‘Executive of of the the Year’ Year’ speaks speaks to to much my role and recognizes the efforts of many, including our newest my role and recognizes the efforts of many, including our Dogfish Head co-workers. ” newest Dogfish Head co-workers. ” — Jim Koch, The Boston Beer Company — Jim Koch, The Boston Beer Company Our history with Jim Koch and Boston Beer goes way back to the 1990s when IMI Agency first started working on the on-premise national account promotions. The most memorable was the Samuel Adams promotion orchestrated by Rob Gillette at Marriott, which was tied to the 1999 Ryder Cup golf competition held in Brookline and was one of the more memorable clashes between the United States and Europe. Rob challenged his food and beverage outlets on a national basis to a Sam Adams competition using the Ryder Cup theme concept.

And they achieved an incredible one million beers sold.

I remember it like it was yesterday and I still have a few souvenirs from that great event: a Ryder Cup jacket, a Sam Adams blue wool vest and a signed picture of the winning United States Ryder Cup team with Ben Crenshaw, who was team captain. I also think I still have a Team Crenshaw golf shirt hidden away somewhere … I am sure Rob Gillette still has a few XLs for anyone who may be interested.

This is all pretty amazing for a guy who in 1984 left a $250,000-a-year consulting job to start brewing beer in his kitchen. “My dad told me this was about the dumbest idea he’d ever heard,” says the entrepreneur. A lot of things have happened since then, so fast forward to today — the company brews more than 60 styles of Samuel Adams in addition to brands and styles within the hard cider, hard seltzer and hard tea segments.

To Jim Koch, 2019 Executive of the Year — a toast to Jim and to all at The Boston Beer Company.

Cheers, – Don Billings

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Contents

22

16

Cover Story 38.

The Top 10 Fastest Growing Cocktails of 2019, by Mike Kostyo, Dattasential

Features 16.

24.

34.

The Adventures of George – The Boulevardier, by Tony Abou-Ganim Sip Trips – Imbibing Internationally, by Kelly Magyarics Paso Robles – 30 Years On, by Edward M. Korry, CHE, CSS, CWE

Happenings 22.

60.

54.

Making the Rounds with Helen Benefield Billings, Summer Fun with Boston Beer at Fenway Park 2020 VIBE Conference preview Hospitality Executive Exchange (HEE) East recap

Interviews 20.

Take 5 Interview with Maria Baum, CEO and Co-Founder of Splash Premium Mixes

Recipe Articles 14.

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in the Mix Magazine

Winter Inspiration from Monin featuring recipes by Beverage Innovator, Anne Fontana

Pretty in Pink Winebow Imports offers carefully selected, comprehensive portfolios of estates committed to excellence. We bring decades of experience, a vast distribution and support network, and specialized teams dedicated to exceptional service.

Connect with us @Winebow Š Imported by Winebow, Inc., New York, NY.

winebow.com

FOR MORE INFORMATION CONTACT Spring 2017 • itmmag.com 7 NationalAccountsON@winebow.com

VERO WATER

IS LEADING THE SUSTAINABILITY WAVE Vero uses the “milkman” model by sanitizing and reusing glass bottles hundreds of times. In fact, extending the reusable life of their signature glass bottle is a key priority. Vero is set to launch an innovative ink-free Vero Water-branded bottle in Q1 2020 that maximizes the reusable life even further.

Now more than ever, consumers are demanding brands that not only deliver on great taste and overall guest experience, but that are a force for positive environmental impact. The good news is the days when committing to sustainability meant higher costs and sacrificing value to guests are long gone. Innovative brands like Vero Water are disrupting the hospitality industry by proving to be a sustainable alternative to traditional bottled water, while delivering greater profitability and operational efficiencies.

Stephen Haigh, General Manager at KYU in Wynwood, one of the hottest restaurants in Miami, agrees. “We’ve been at the forefront of this movement. Everyone has become more conscious of the environment and sustainability, especially reducing waste sent to landfills.”

According the International Bottled Water Association (IBW), bottled water remains the #1 consumed soft drink by volume in the U.S., for the third year in a row. Its popularity has been driven by a new generation of consumers seeking healthier alternatives, but has come at a huge cost to the environment. It’s estimated that 100 billion single-use plastic bottles are purchased annually in the U.S., and less than 25 percent are recycled. Most end up in landfills, polluting oceans and harming marine life. Every day we are confronted with news coverage of the environmental impact of single-use plastic, from massive islands of plastic trash making landfall at beach resorts to marine animals’ death by ingestion of plastic.

The goal of “going green” has prompted large-scale operators to seek plastic alternatives touted as better for the environment, such as water served in paper boxes and aluminum.

“At the end of the day, single-use packaging ends up polluting the environment, as only a fraction of recyclable packages actually ever get recycled,” said Joe McNulty, Vice President of Operations.

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SUPERIOR GUEST EXPERIENCE Given the sustainability movement, it’s no surprise there is a proliferation of food service providers selling filtration machines. These machines typically have one to three “off-the shelf ” carbon block filters that don’t account for the variability of local municipal tap water. David Deshe, co-founder and President of Vero Water, differentiates Vero’s purification technology. “We are relentlessly focused on quality and taste. Our goal is to serve the most exceptionally great-tasting premium still and sparkling water that enhances the guest experience. It starts with being bottled to impress in our luxury glass bottle, and finishes with our signature light and refreshing taste that complements every meal. No competitor comes close to the taste, quality and consistency Vero delivers with every pour.”

Vero Water achieves its taste through a proprietary fivestage nano-filtration system not offered by competitors. Tastemakers agree, as Vero is proudly served by some of the most acclaimed chefs. In a recent testimonial, James Beard Award-winning Chef Alon Shaya said, “The taste of Vero Water has been great for us because it’s really balanced and has great round flavor to it.”

Vero’s popularity among influencers has established it as a lifestyle brand that enjoys high consumer visibility. “Vero Water is the undisputed leading luxury brand in our space,” says Vice President of Marketing, Michelle Beauchamp. “From being served at red carpet celebrity events, to placement in TV and film, and partnerships with award-winning chefs, Vero is the luxury brand synonymous with sustainability that everyone is asking for.”

MAXIMIZING BOTTLED WATER SALES With bottled water consumed at every occasion and now the leading consumed soft drink in the world, it begs the question “why do 85 percent of guests choose to ‘drink from the sink’ when dining out?” Michael Servetnick, Vero Water co-founder and Vice President of Sales, says Vero offers the solution to this problem with the perfect combination of price and quality. “Even during a fine dining occasion, guests simply don’t want a double-digit dollar addition for water, to their check. Vero’s flexible pricing models of charging a flat fee per guest or per table are a compelling value proposition. Guests immediately recognize the value of enjoying unlimited still and sparkling Vero Water throughout their meal for a flat fee, increasing the opt-in rate to as high as 90 percent.” In the arena of high-volume, multi-unit operations, this can mean big business.

Add the sustainability benefits and it’s easy to see why the fastest growing part of Vero’s business is among leading multi-unit hospitality brands such as Melia, Iberostar Resorts and Norwegian Cruise lines, who are integrating Vero into multiple touchpoints of the guest journey and eliminating millions of single-use plastic bottles in the process.

Inspired Living

BETTER THAN BOTTLED WATER

THE ECO-FRIENDLY ALTERNATIVE TO TRADITIONAL BOTTLED WATER

THE ECO-FRIENDLY ALTERNATIVE TO TRADITIONAL BOTTLED WATER

Vero Water® is a leading provider of eco-friendly luxury still and sparkling water, enabling

Vero Water® is a leading provider of eco-friendly luxury still and sparkling water, enabling hospitality operators to serve exceptionally great tasting water – on site swiftly, profitably and sustainably. Vero Water eliminates single-use plastic bottles and and on demand – swiftly, profitably and sustainably. Vero Water eliminates singlereduces carbon emissions every time it’s served. use plastic bottles and reduces carbon emissions every time it’s served. hospitality operators to serve exceptionally great tasting water – on site and on demand –

FindFind out out whywhy Vero is served by by thethe most celebrated chefs Vero is served most celebrated chefsand andininawarded awardedrestaurants, restaurants,hotels, cruise lines,cruise offices andoffices spas inand thespas United States and States aroundand the around world. the world. hotels, lines, in the United verowater.com

verowater.com Spring 2017 • itmmag.com

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Contributing Writers Known as “The Modern Mixologist,” Tony is an accomplished bar chef, speaker and consultant who has created several original cocktail recipes, including the Cable Car, Sunsplash and Starlight. He has recently authored his second book, Vodka Distilled (Agate Surrey, publisher).

Tony Abou-Ganim

IBUILDING N N O V A T EBETTER I N DBEVERAGE U L G E

E X P L O R E BUSINESS

Larr y McGinn, Par tner Celeste Dinos, Par tner Don Billings, Founding Par tner

Hospitality and travel writer, Helen Benefield Billings has been with in the Mix since its inception in 2004. Helen lives in her native childhood home of Sea Island, Ga. when not traveling or attending industry functions with her husband, Don.

PUBLISHER

D o n B illin g s E D I TOR I A L A N D D E S I GN

Helen Benefield Billings

Managing Editor – Michael Raven Designed by – Kester Chau of Kester Creative Copy Editor & Proofreader – Christine Neal Associate Editor – Celeste Dinos Associate Editor – Helen Benefield Billings A DV E RT I S I N G S A L E S

Rebecca Wilkie – Advertising Manager Rebecca@ITMmag.com 916-412-6142 E D I TOR I A L A N D BU S I N E S S OFFIC E

Mike Kostyo Mike is part of Datassential’s publications team, managing the company’s wide range of trendspotting reports. He combines a passion for researching and synthesizing food trends with Datassential’s MenuTrends, Omnibus and other datadriven platforms, in order to give clients a full, accurate and insightful picture of the latest trends in the foodservice industry. Mike’s early education and career in journalism, writing and political communications, as well as his recent master’s in gastronomy from Boston University, all greatly enhance his work at Datassential. He is also the founder of Chicago Food Bloggers, the city’s largest food blogger network.

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in the Mix Magazine

Kelly Magyarics

Edward Korry

Kelly is a wine, spirits and lifestyle writer, and wine educator, in the Washington, D.C. area. Her writing appears in a variety of national and regional consumer and trade publications including Food Network, Liquor.com, Wine Enthusiast, Nightclub & Bar, The Tasting Panel, Cheers and now in the Mix. She has extensive wine and spirits knowledge and training, including holding the Diploma of Wine Studies (DWS) from the renowned Wine and Spirit Education Trust (WSET). Kelly also offers interactive, educational winetasting classes for private and corporate groups.

Edw ard is a recently retired Associate Professor and Department Chairman, College of Culinary Arts, Johnson & Wales University, Providence, R.I. Edward carries many certifications as well as being past President of the Society of Wine Educators and an executive board member of the U.S. Bartenders’ Guild Master Accreditation program.

1 1 9 6 B u c k h e a d C ro s s in g Wo o d s t o c k , G A 3 0 1 8 9 P H O N E 7 7 0 - 9 2 8 - 1 9 8 0 | FA X 7 7 0 - 5 1 7 - 8 8 4 9 E M A I L m ike @ it m m a g .c o m WE B I T M m a g .c o m i n t h e M i x is p u b lis h e d q u a r t e r ly. R e p ro du cti o n o f a ny p h o t o g r ap hy, a r t wo r k , o r c o py p re p a re d by in the Mix is s t r ic t ly p ro h ib it e d w it h o u t p r i o r w r i tte n p e r m i ssi o n o f t h e p u b lis h e r. T h e a d ve r t ise r s a n d p u b l i sh e r a re n o t re s p o n s ib le o r lia b le fo r m is i n fo r m a ti o n , m i sp r i n ts, o r t y p o g r ap h ic a l e rro r s . A ll e le c t ro n i c fi l e s su b m i tte d to in t h e M i x b e c o m e p ro p e r t y o f t h e m a g a zi n e . © 2 0 1 9 in the Mix a n d B u ild in g B e t t e r B eve r a g e B u si n e ss™ 1 1 9 6 B u ck h e a d C ro s s in g , Wo o d s t o c k , G A 3 0 1 89 . A l l R i g h ts R e se r ve d.

in the Mix is exclusively operated and owned by Incentive Marketing Inc .

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FOR MORE INFORMATION CONTACT NationalAccountsON@winebow.com Winter 2017 • itmmag.com 11

Guest Editorial

Anti-Alcohol Playbook: Demonize Moderate Drinking Any Way You Can

By Richard Berman Moderate alcohol consumption — defined as one or two daily drinks — has historically been linked positively with health projections. Moderate drinking is understood to be part of a healthy lifestyle and although traffic safety laws rightly prohibit drunk driving, policymakers generally understand that zero-tolerance laws go overboard and won’t be effective.

Unfortunately, commonsense positions are disappearing. A new movement spurred by the safety and scientific communities is demonizing one daily drink with linkage to a broad assortment of cancers and highway fatalities.

“Exhibit A” is an effort to lower the legal blood-alcohol content (BAC) limit for driving by 40 percent, from 0.08 to 0.05 BAC. Utah recently adopted the policy and seven other states have considered the idea. It’s being sold as a strategy to reduce roadway death and injury. But after a shallow dive into the statistics, flaws emerge. According to federal government data, nine out of 10 alcohol-related traffic fatalities involve someone with a BAC of 0.1 or above; seven out of 10 involve drivers at or above 0.15, which is three times the proposed new 0.05 BAC level. It’s clear the proposed “0.05 solution” doesn’t match the problem. Logic dictates high-BAC criminals who already break the current 0.08 law will not change their behavior because the bar is lowered.

A new 0.05 law will punish consumers who enjoy alcohol in moderation. For many, a 0.05 BAC can be reached after consuming little more than a single glass of wine. And unlike a simple traffic citation, offenders would be subject to a laundry list of life-ruining consequences, including jail and thousands of dollars in fines and legal fees, all for behavior that research shows is less impairing than talking on a hands-free cellphone.

If these legal consequences aren’t enough to discourage enjoying one or two drinks with dinner, maybe a nightmare health scenario will do the 12

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trick. A handful of recent government-funded studies conclude that consuming as little as one drink per day causes serious health problems, including breast and colorectal cancer. “One in 20 deaths globally is a result of alcohol use,” claims CNN. “No amount of alcohol is safe, health experts warn,” proclaimed CNBC. “There’s a Deadly Link Between Alcohol and Breast Cancer,” suggests The Epoch Times.

These conclusions fly in the face of conventional wisdom and prior research. That research, conducted over decades, has linked moderate drinking to modest health benefits, notably a reduced risk of heart disease. The new studies incorporate survey pitfalls that skew the results and wrongly pin health problems on moderate consumption. The reports often fail to control for confounding factors, such as a history of smoking or other behavior associated with health problems. Many of the studies also rely on self-reporting, which is known to be unreliable. Even so, the media present the findings as gospel without including study limitations.

For years, alcohol abuse has been the target of legislative and public activism, and rightly so. As a result, drunk driving deaths have declined and support systems are in place for alcohol abusers to get the help they need. Legitimate problems, however, are no longer a priority. Despite real science and statistics that support moderate consumers and consumption, the naysayers will never be satisfied until some form of product prohibition is in place. And while this new anti-product wave crests, marijuana use is not only ignored, it grows unabated.

It’s often said there are three kinds of business executives: those who watch things happen, those who make things happen and those known to say, “what the hell just happened.” You can decide for yourself where you are positioned as the new alcohol environment evolves.

Richard Berman is the Executive Director of the American Beverage Institute.

Summer 2019 • itmmag.com

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Winter Inspiration from Anne Fontana

Anne began her career working in beverage marketing where she quickly developed a passion for mixology and innovation. Her experience with several high-profile accounts throughout multiple beverage channels has given Anne a dynamic understanding of flavor applications and unique beverage solutions. Her extensive beverage industry knowledge, combined with her flavor expertise, has made her a trusted resource for both local and national account beverage development.

Sugar Plum Pop

“For this beverage, I was inspired by the Nutcracker’s Sugar Plum Fairy.

Childhood meets adult with toasted marshmallow and wild raspberry, giving the drink a unique candy element with the plum bitters elevating it to adult tastes. Keep as a non-alcoholic delight or add Vodka to become ruler of the Land of Sweets.”

MOCKTAIL ½ oz ½ oz 2 dashes 6 oz

Monin Toasted Marshmallow Syrup Monin Wild Raspberry Syrup Fee Brothers Plum Bitters Club soda

COCKTAIL 1 ½ oz ½ oz ¼ oz 2 dashes ¼ oz 4 oz

Vodka Monin Toasted Marshmallow Syrup Monin Wild Raspberry Syrup Fee Brothers Plum Bitters Fresh lemon juice Club soda

Fill serving glass full of ice.

Pour ingredients into serving glass in order listed.

Pour mixture into mixing tin and back into serving glass to mix.

Garnish with sugar sprinkles and whipped cream.

Quarter, New Orleans Mix Magazine 14 in theFrench

of

Holiday in Jalisco

“Escape to Mexico with some Mezcal, the hottest liquor of the year. As Mezcal has a very strong smoky flavor, I rounded out its profile with vanilla spice and pineapple. The spice notes in the vanilla spice give the drink its winter flair, while pineapple brings back the summer vibe.” ¾ oz ¾ oz ¾ oz ¾ oz 1 ¼ oz

Mezcal Reposado Tequila Monin Vanilla Spice Syrup Fresh lime juice Pineapple juice

Fill serving glass full of ice.

Pour ingredients into mixing glass with 2/3 ice, in order listed.

Cap, shake and strain into serving glass with ice.

Garnish with cinnamon sugar, mint sprig and powdered sugar.

Santa Claws Spritz

“People cannot get enough of White Claw. I combined this trend with the popular Aperol Spritz to create this wintery refresher. Black Cherry is a fan favorite that pairs well with rosemary and coconut to get a light and refreshing winter spritz. Customers will buy a regular spritz, but winterize it and you have a #1 seller.”

1 oz ½ oz 1 pump ½ oz 4 oz

Aperol Aperitif Monin Coconut Purée Monin Rosemary Concentrated Flavor Fresh lime juice White Claw® Black Cherry Hard Seltzer

Combine ingredients in shaker in the order listed, except White Claw.

Cap and shake vigorously.

Strain into chilled serving glass.

Top with White Claw.

Garnish with coconut, Christmas tree pick, cherry, lime slice and rosemary sprig.

Partridge in a Pear Tea

“This beverage starts out as a mocktail but can easily transform into a cocktail so the whole family can

enjoy it this winter season. Trending pear and ginger meet black walnut bitters to give the mocktail a cocktail feel and round out the pear and ginger flavors. Pear is making a resurgence in non-alcoholic and cocktail beverages, and it pairs perfectly with a good Bourbon.”

MOCKTAIL ¾ oz 1 pump 2 dashes ¼ oz 6 oz

Monin Pear Syrup Monin Ginger Concentrated Flavor Fee Brothers Black Walnut Fresh lemon juice Fresh brewed black tea

COCKTAIL 1 ½ oz Bourbon Monin Pear Syrup ½ oz 1 pump Monin® Ginger Concentrated Flavor 2 dashes Fee Brothers Black Walnut ¼ oz Fresh lemon juice 3 oz Fresh brewed black tea

Fill serving glass full of ice.

Pour ingredients into serving glass in order listed.

Pour mixture into mixing tin and back into serving glass to mix.

Garnish with cinnamon stick, lemon slice, mint leaf and pear slice.

Fall 2019 • itmmag.com

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The Adventures of George

by Tony Abou-Ganim

Herbs & Rye Bar. Photo by Robiee Ziegler

The Boulevardier

“Now is the time for all good barflies to come to the aid of the party, since Erskine Gwynne crashed in with his Boulevardier Cocktail: 1/3 Campari, 1/3 Italian Vermouth, 1/3 Bourbon Whisky.”

– Harry MacElhone

George was back in Las Vegas and had a night to kill before his conference began. Since he just got word that his friends at Herbs & Rye had won a Spirited Award for Best Bar Team at this year’s Tales of the Cocktail, he decided to stop by and congratulate Nectaly and his crew. He arrived at Herbs & Rye just after 6:00 p.m. but the joint was already jumping and there were only a couple of seats available at the long bar. He just got seated when Nectaly spotted him from behind the stick and quickly approached him with a warm and welcoming embrace.

“George, welcome back. So good to see you, my friend!” Nectaly said.

“Hey Nectaly, great to see you. I’m just back in town and wanted to say hello and congratulations on the Tales Spirited Award!” George replied.

“Thank you very much but that is all on our team. They are the 16

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ones that make it happen every night. What are you drinking?”

Nectaly inquired.

“It’s a great honor and I know you’re very proud, and you make Las Vegas very proud! I’ll have one of your fantastic Negronis, please,” he requested.

“Have you ever tried a Boulevardier?” the gentleman seated next to George asked. “It’s basically a Negroni but you substitute Bourbon for the Gin.” “No, I have not, but it sounds wonderful. I’ll try one next,” George answered, taking a sip of his Negroni. “My name is George.”

“Nice to meet you. I’m Bobby G. I work for Beam Suntory,” the gentleman explained, extending his hand. “We’ll take two Boulevardiers made with the Knob Creek Single Barrel Bourbon, please,” Bobby requested of the barman.

As the drinks were being prepared, Bobby explained to George that the drink was allegedly created at Harry’s New York Bar in Paris in the 1920s, and was the signature drink of writer Erskine Gwynne. Gwynne became the editor of a monthly publication called The Boulevardier, and the drink first shows up in Harry’s 1927 book, Barflies and Cocktails.

George found the drink to be the perfect combination of sweet and bitter in textbook balance, supported by the richness of the Whiskey.

“I love the Knob Creek Single Barrel in the Boulevardier because at 120 proof, it really buoys the Campari and Sweet Vermouth,” Bobby explained. “I’m headed to Kentucky next week with Tony from Libertine Social to pick out a Single Barrel for their latest project, Highlands & Hearth at the Renaissance Center in Detroit. You should join us.”

“Wow, really? I would love that, but I wouldn’t want to impose,” George replied.

“No imposition at all. It’ll be fun and you might even get to meet Jim Beam’s great-grandson, Fred Noe!” Bobby countered.

That Monday, George found himself on a plane headed to Kentucky to help select a Single Barrel of Knob Creek destined for a new restaurant scheduled to open later in the year in Detroit, Michigan, with people he had never met before — isn’t life wonderful! He arrived at the Louisville airport where he was to meet up with Bobby G and drive together to the distillery, where they would be staying at the Knob Creek House.

“Hey, George, welcome to Louisville!” Bobby greeted him at the luggage claim.

Bobby informed him that Tony had arrived yesterday and would meet them and some folks from Beam at the distillery, to do the barrel selection. It was a short 40-minute drive from the airport to the distillery, where they would first check in at the Knob Creek House, grab a quick lunch, and then head to one of the rick houses to do the barrel tasting and selection.

“This is very cool!” George proclaimed, after checking into the Knob Creek house, which would be their home for the next two nights.

“I know,” said Bobby. “We are very lucky it was available.”

Lunch was at Fred’s Smokehouse where they feasted on BBQ pulled pork sandwiches complete with homemade coleslaw, baked beans and some of the best sweet tea he had ever tasted. After lunch they had some free time, so they checked out the gift shop where George discovered “Old Tub,” a bottled-in-bond Bourbon that is only available at the gift shop, and he purchased two bottles.

It was now time to meet Grant, who would transport

The Boulevardier Winter 2019 • itmmag.com 17

them to the rick house where they were to meet up with Tony and the rest of the Beam team from Michigan, to pick out their barrel. When they arrived, introductions were made and there were three barrels already selected to be tasted, with one of them headed to Michigan. Grant explained that these three barrels were all chosen to become Knob Creek Single Barrel and it was up to everyone — well, mainly Tony — to select the one to be featured at Highlands. He then showed us how to remove the bung from each barrel using a wooden mallet; and, using a wine, or in this case a Whiskey thief, he drew samples from each barrel and put them in front of each of them. No information on age or alcohol proof was provided beforehand to ensure the tasting was done solely on the contents of each glass.

“So, what do you think?” Tony inquired.

“Well, they were all wonderful and all very, very different,” George answered. “I found barrel R to have wonderful notes of caramel, butterscotch, toffee, vanilla and roasted nuts, followed by bright tree fruits and sweet orange, with a long and memorable finish. I would say that was my favorite!”

“I agree!” declared Tony. “Barrel R it is!”

Grant then let everyone know that Barrel R came from the third floor of warehouse E, Rick 13, Tier 2 and went into the barrel on January 31, 2008, which makes it just over 11 ½ years old. He also informed them that the proof was 123.9, so very little water would need to be added to get it to the bottle strength of 120 proof.

Tony thanked each of them for participating in the barrel selection and invited everyone to Highlands & Hearth for an Old Fashioned made with the Whiskey they all helped him select. He then said his goodbyes, as he had a flight to catch later that evening. Bobby G & George headed back to the Knob Creek House to relax, have a glass or two of Whiskey and play some cribbage before meeting Fred Noe and his wife Sandy, for dinner.

Bobby and George arrived early to the Rickhouse Restaurant in Bardstown, so they bellied up to the bar for a pre-dinner apéritif.

“Hello and welcome to the Rickhouse. Do you know what you would like to drink?” asked the young lady behind the bar.

As George perused the huge Whiskey selection, Bobby G ordered a BBG. “Not sure I know that one,” the bartender replied.

“Bourbon, bitters and ginger ale over ice in a tall glass,” Bobby replied. “Make it with Baker’s Bourbon, please.”

“Make that two,” George added.

Just then, Fred Noe and his wife, Sandy, walked into the bar. Bobby jumped to his feet, gave both Fred and Sandy a big hug and proceeded to make the introductions.

“Fred, Sandy, I would like to introduce you to my good friend, George.”

“Very nice to meet you,” Fred exclaimed. “What are you drinking?”

“It’s a BBG — Bourbon, bitters and,” George began explaining.

“Oh, I know what it is. It’s Bobby’s drink,” Fred smiled.

“We’ll have a couple of Knob Creek Whiskies over ice, please,” Fred asked of the bartender, as they were being led to their table.

“So, you came down to pick out a barrel of Knob Creek Bourbon?” Fred inquired. “How did it go?”

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“Well, I came along for the ride. Bobby invited me. The barrel was being selected for a new restaurant in Detroit called Highlands & Hearth,” George explained. “But it was an amazing experience!”

Just then, the waiter approached their table to take their dinner order. George started with the Rickhouse Shrimp & Grits, which was comprised of homemade grit cakes covered with their 11-cheese sauce, shrimp and country ham. He followed that up with the 24-ounce bone-in pork chop, topped with Bourbon apricot chutney, and a side of macaroni and cheese, and another BBG. Apparently, a man works up quite a hunger when selecting a barrel of Bourbon.

“So, tell me a little more about the Knob Creek Single Barrel program,” George asked. “I have never heard of anyone buying a whole barrel before.”

Fred replied, “Well, the program started around 2011.

Our main goal was to be as transparent as possible and to make a great experience for the customer that comes to Clermont to pick a barrel. We put barrels that vary in flavor in the selection process; this is achieved through having barrels from different storage locations. We have barrels from different houses and different floors to make sure the customer can have different taste profiles to select.”

Continuing, Fred said, “The barrels are usually a little older than the standard Knob Creek and the yield is whatever is left in the barrel after aging, so there is no way to know the exact number of bottles until all the liquid is dumped from the barrel and it is processed for bottling. I feel our experience lets the customer go into the warehouse and thief the Whiskey straight from the barrel they are possibly purchasing.”

“That’s exactly what we got to experience today,” George added. “It was incredible!”

“I hope every customer that comes here to Clermont has a great experience and they have some cases of damn good Bourbon or Rye when they leave here,” Fred concluded.

Dinner ended with a plate of Chocolate Bourbon Bread Pudding and a final glass of Bourbon. George thanked Fred and Sandy for a lovely night, an amazing meal, and a newfound understanding and appreciation for Knob Creek Bourbon. It was now time for bed, as Bobby had a big day planned for tomorrow consisting of a visit to Maker’s Mark and the place that makes the barrels for Knob Creek, Independent Stave Company.

George was blown away by his time in Kentucky, and thanked Bobby G for his generosity and hospitality in including him on this trip. He promised to meet Bobby in Detroit at Highlands to share an Old Fashioned made with the Whiskey they all personally selected.

Happiness!

Boulevardier 1 oz Knob Creek Single Barrel Bourbon 1 oz Campari 1 oz Carpano Antica Formula Sweet Vermouth In an ice-filled mixing beaker, add Knob Creek, Campari and Sweet Vermouth; stir until well chilled. Strain over a single, large cube of ice in an Old Fashioned glass.

Garnish with a swath of orange peel.

A

WINE FOR

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sparkling, white, rosé & red . . .

* PINOT

GRIGIO AVAILABLE IN KEG

Connect with us @Winebow © Selected and Imported by Winebow, Inc, New York, NY

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Maria has a diverse background, having started her career on Wall Street as a derivatives trader for several prominent banks and hedge funds. More recently, she is known as a busy serial entrepreneur. She has founded several successful businesses including New York-based restaurants Tutto Il Giorno and Dopo La Spiaggia, and has even pioneered streaming video workouts as CEO of a global fitness brand. She holds an MBA from the Wharton School at the University of Pennsylvania in finance and entrepreneurial management and is especially involved with philanthropic causes and mentorship.

Mike: You claim Splash is a healthier choice and a “better for you” beverage. Why is that?

Maria: As a cancer survivor and Breast Cancer Research Foundation (BCRF) board member, I am acutely aware of the implications of diet and exercise as they relate to disease. We finally have some real data on these topics and organizations like the BCRF are funding more and more scientific research regarding prevention and what constitutes healthier choices we may make.

We know that maintaining a healthy weight as well as reducing sugar intake may be even more meaningful than previously realized. Though we certainly won’t be receiving a Nobel Prize for mixology, I feel good about the fact that this product is certainly a giant step in the right direction for so many.

The reason I didn’t make it zero calories and sugar, is because I wanted it to be natural and most importantly, I wanted it to taste just as good as traditionally-made drinks. I personally have a strong aversion to the sweetener Stevia, and I knew that if Splash tasted “diety” or at all sub-par, then the masses would just not make the switch.

I really wanted Splash to be impactful and I knew there was a giant hole in the market for a beverage like this.

Thanks to my partner, Hilary Pereria, who was a 20

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cocktail guru in the event space, our finished product tasted so good that I decided to not even point out the reduced calorie and sugar attributes to stadium-goers at first! I was actually afraid people may assume it would taste like other typical reduced-calorie beverages and they wouldn’t try it. Now, I am proud to loudly own the “better for you” moniker. Yes, Splash is a better choice, and yes, Splash also tastes amazing. Perhaps those early consumers have magically slimmed down a bit and don’t realize why!

Mike: How many flavors are in your portfolio?

Maria: We have five classic flavors in production: Margarita, Moscow Mule, Cosmopolitan, Bloody Mary and Mojito. We also make a custom flavor for the Yankees called “Grand Slam,” which they serve at stadium bars in large collector-edition logo cups. We have other classics in development, and we plan to do several collaborations with brands as well as some individuals who are known to have certain signature drinks that we will formulate and bottle for them.

Mike: I assume you oversee all of the production process?

Maria: Yes, we are intimately involved in the flavor formulation, procurement and all production runs. We source ingredients ourselves that are up to our quality standards (if you only knew how many ginger samples we have been through!) and we are present during bottling to ensure perfect taste. We also care a lot about the aesthetics of the bottle and we are proud to say we’ve won awards for design as well as taste. I wanted it to look great in any hotel room, on any bar and on any table for bottle service, or even right on the table at a high-end wedding. So, we are also present to make sure the gorgeous white bottles look perfect on the line as well.

Mike: Are they affordable for on-premise usage?

What are the advantages?

Maria: Yes. Because of my background, I truly obsessed over a “how can I make our partners more money” point of view from day one. I knew that I needed to give real economic reasons for on-premise venues to use Splash and there are many!

First, Splash allows ANYONE to be able to pour a perfect drink. Our stadium partners tell me that this allows for employees who may be working a game as a second job and who may not be seasoned bartenders, to pour consistently perfect drinks like the pros. In my own restaurants, it also allows for our mixologists to have time they need to make their

specialty drinks, since Splash takes care of the classics.

Another benefit is obviously speed. We can get through a crowd at intermission during a concert or convention fast, which means more revenue. What’s worse than not being able to serve every last paying customer? Additionally, when patrons know they have saved on calories/sugar, they are more inclined to “spend” those savings on a second cocktail or even another menu item, which translates to higher average checks. Hotel guests are inclined to spend more in rooms if our five-ounce “minis” are on the counter, since that also spurs a mini-bar spirit purchase when they know they can make a great drink easily. Splash also perfectly satisfies the growing trend of the non-alcohol, mocktail crowd, without the need to carry another product.

Splash is a premium product, but as far as individual drink pricing goes, we try to keep the overall cost per ounce comparable to traditional ingredients. Besides the signature glass bottles that can be used for display, we also produce plastic gallon jugs and bag-in-a-box options to bring cost per ounce even lower.

Mike: Are they available nationwide and how can operators find them?

Maria: We have national distribution to over 2,000 retail stores and on-premise venues nationwide.

We have capacity to grow rapidly and are ready to make on-premise a big focus.

For more information please contact: info@splashmixers.com.

Winter 2019 • itmmag.com

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MAKING the ROUNDS

With Helen Benefield Billings

Summer Fun with Boston Beer at Fenway Park A flawlessly clear, warm July evening in Boston was the ultimate setting for us to savor Red Sox baseball at celebrated Fenway Park and its natural accompaniment, Samuel Adams. Samuel Adams, with its impressive, trailblazing craft beer portfolio, and Red Sox baseball go hand in hand brilliantly and give enthusiasts a delicious slice of Americana reminiscent of the “baseball, hot dogs and apple pie” jingle of yesteryear — a total grand slam.

As the official craft beer of the adored Red Sox, Boston Beer Co. and its iconic Samuel Adams brand embarked on a historic partnership in 2017, providing fans with a plethora of experiences at a variety of venues from which to choose while attending games at Fenway throughout the season.

Thank you, Scott Hempstead and everyone at Boston Beer Co. for your hospitality. the Mix Mix Magazine 222 ininthe Magazine

In December 2017, Samuel Adams became the official craft beer of our beloved hometown team, the Boston Red Sox. This deal represented the largest partnership of any craft brewery with Major League Baseball to date, and has given countless Red Sox fans the opportunity to enjoy Boston Beer’s line of exceptional products.

Through the partnership, ticket holders can partake in multiple unique drinking experiences including the incredibly scenic Sam Deck, Sammy’s on 3rd, or from the comfort of their own seats. The Samuel Adams brand has also been featured on signage throughout the park, most notably the iconic Samuel Adams right field sign and at the Red Sox spring training facility in Fort Myers, Florida’s JetBlue Park.

Boston Beer Co. products offered at Fenway include Boston Lager, New England IPA, Sam ’76, Octoberfest, Pennant Pils, Twisted Tea Original and Truly Wild Berry. Of note, Pennant Pils is a lager aged on strawberries and mint from Fenway’s own Fenway Farms.

— Copy provided by Boston Beer Co. Side note: I welcome your suggestions for future “Making the Rounds” features. Feel free to contact me at Helen@itmmag.com

Winter 2019 • itmmag.com

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SIP Trips

By Kelly Magyarics

Imbibe internationally without leaving your bar stool with these nine cocktails closely associated with cities and countries around the globe. .

RAINBOW CUP (TAKE ON THE PIMM’S CUP) Recipe courtesy of Erick Castro, Raised by Wolves, San Diego, Calif.

The “veddy British” tipple, the Pimm’s Cup, is made with Pimm’s No. 1, a Gin-based liqueur that’s reddish brown in hue and tastes of spicy and citrus.

It is served over ice mixed with lemonade and various garnishes including cucumbers, apples, oranges, lemons, strawberries and mint. “The Pimm’s Cup is just about as English as it gets — you can even buy them from vending machines in some U.K. hotels,” Castro points out. “That is when I knew that the English don’t want anything standing in the way of enjoying a Pimm’s Cup when needed.” His riff uses lighter summer fruit and flavors that are playful and lighter on the palate. ¾ oz London Dry Gin ½ oz Aperol ½ oz Cointreau ½ oz Cocchi Rosa ¾ oz lemon juice ½ oz grapefruit juice 3 raspberries Club soda, to top Edible flower and orange slice, for garnish Add the raspberries to a cocktail shaker and muddle gently. Add the rest of the ingredients except club soda and garnishes; add ice and shake until well-chilled. Strain into a Collins glass over fresh ice, top with club soda, stir gently and garnish with the edible flower and orange slice.

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Fall 2019 • itmmag.com

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PISCO SOUR Recipe courtesy of Sumaq Machu Picchu Hotel, Aguas Calientes, Peru Both Peru and Chile lay claim to the ubiquitous unaged Brandy that’s the basis of this tangy, foamy cocktail. But its origins most likely date back to the 16th century near the Peruvian town which bears its name — one that prospered thanks to the vineyards imported by the Spainards. At this hotel, just a short hike from the Inca citadel Machu Picchu, bartenders shake up a classic version using a Pisco Quebranta, a single varietal spirit most commonly used in the drink. “The soil quality, climate, cultivation of the vines and storage in large vessels give Pisco its incomparable flavor and texture,” says bartender Miguel Chacon. Riff on it by muddling passion fruit, mango or kumquat before adding the other ingredients. And to make it vegan, substitute aquafaba, the liquid in a can of chickpeas, for the egg white.

3 oz Pisco 1 oz lime juice 1 oz simple syrup 1 egg white Angostura Bitters, for garnish Add the first 4 ingredients to a cocktail shaker, add ice and shake until well-chilled. Strain into a cocktail glass and add 2 drops of Angostura Bitters to garnish, decorating it with a toothpick if you desire.

Courtesy of Sumaq Machu Picchu Hotel 26

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DARK ‘N STORMY Recipe courtesy of Gosling’s Rum One of only four cocktail names to be trademarked by the U.S. patent office, Bermuda’s national drink was created in the 1920s by the British Navy stationed there, who quickly realized that the ginger beer they concocted to ward off the queasiness brought on by seasickness went swimmingly with the locally-distilled Gosling’s Black Seal Rum. The spicy, fizzy elixir quickly became the most popular thirst-quencher on the island. “Our goal with the trademark is to ensure that consumers enjoy the authentic taste of this Bermudian classic whether they’re ordering at a bar in London, Hong Kong or New York,” explains Malcolm Gosling, Jr. “Lime optional; enjoyment mandatory.” Extra points if you sip one while wearing long pink shorts, though.

1 ½ oz Gosling’s Black Seal Rum 4–5 oz ginger beer (preferably Gosling’s Stormy) Lime wedge for garnish, optional In a tall glass filled with ice, add 4 to 5 ounces of ginger beer. Top with the Rum, stir gently and garnish with a lime wedge, if desired.

Courtesy of Gosling’s Rum Spring 2018 • itmmag.com

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JAPANESE HIGHBALL Recipe courtesy of House of Suntory In the 1950s, Shinjiro Torii, the founder of Japanese Whisky company Suntory, promoted Highballs in Japan as a refreshing libation. As they became more popular, bartenders began paying astute attention to details including preparation, serving temperature, ice, carbonation levels and balance. “The Japanese praised this simple, stylish cocktail as a refreshing way to drink Whisky [and] also loved how well it paired with Japanese cuisine,” says senior Suntory Japanese Whisky ambassador Gardner Dunn. With the recent release of Suntory Toki Whisky, the Japanese Highball is more popular than ever, with its execution made even easier using the automated Highball machines in bars and restaurants that dispense chilled Toki and soda water in the right proportions, straight into the guest’s glass. Kanpai!

Photo by Joe Leonard and House of Suntory

1 ½ oz Suntory Whisky Toki, chilled 4 ½ oz highly carbonated soda water, chilled Lemon or grapefruit twist, for garnish Fill a highball glass to the brim with ice. Add the Whisky, stir to cool and add more ice to the brim. Add the chilled soda along the side of the glass to avoid melting the ice or bursting the bubbles. Garnish with a lemon or grapefruit twist.

SAZERAC Recipe courtesy of Sazerac Company The Sazerac was the world’s very first branded cocktail, created in New Orleans in 1850 with French Brandy and Peychaud’s Bitters and crafted by apothecary owner Antoine Amedie Peychaud. In 1873, the recipe was altered to replace the French Brandy with American Rye Whiskey and a touch of Absinthe was added. The official version changed again in 1940 to substitute Herbsaint for Absinthe, and Sazerac Kentucky Straight Rye Whiskey became the official base spirit in 2000. “The Sazerac cocktail and its roots are deeply entrenched in New Orleans,” says Sazerac Senior Marketing Director Kevin Richards. Not only do the booze and bitters have local origins, the sugar is a nod to Louisiana’s legendary crop and even the lemon garnish pays homage to the Sicilian population who immigrated in the early 20th century. “From the ingredients to the rich history the cocktail has enjoyed for over 170 years, New Orleans is the soul of this great classic cocktail,” Richards says.

1 cube sugar 1 ½ oz Sazerac Rye Whiskey ¼ oz Herbsaint 3 dashes Peychaud’s Bitters Lemon peel, for garnish Pack an Old Fashioned glass with ice. In a second Old Fashioned glass, place the sugar cube; add the Peychaud’s Bitters and crush the cube with a bar spoon. Add the Rye Whiskey to the second glass with the sugar and bitters. Empty the ice from the first glass, pour in the Herbsaint, swirl to coat and pour out the remaining Herbsaint. Empty the Whiskey, bitters and sugar mixture from the second glass into the first glass, and garnish with lemon peel.

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Courtesy of Sazerac Company

PALOMA Recipe courtesy of Hornitos Tequila The name of this drink translates to “dove,” and it’s actually the Paloma, not the more expected Margarita, that is the most popular Tequila-based drink in Mexico. As with much booze lore, its origins are unclear but it is thought to have been first created by Don Javier Delgado Corona at La Capilla, a bar in Jalisco in the town of (what else?)

Tequila. The original Paloma includes grapefruit soda and Tequila over ice.

That’s nice, as is this take, which is sweetened with a ginger sage syrup and garnished with a grilled grapefruit slice. Mix things up next Cinco de Mayo by making it your go-to party cocktail.

2 oz Hornitos Plata Tequila 2 oz fresh lime juice ¾ oz ginger sage syrup (see note) 2 dashes Angostura Bitters 1 oz grapefruit beer, to top Grilled grapefruit slice and sage sprig, for garnish Add the first 4 ingredients to a cocktail shaker, add ice and shake until wellchilled. Strain into a highball glass filled with ice and top with grapefruit beer. Stir gently to combine and garnish with the grilled grapefruit slice and sage sprig.

For the ginger sage syrup: Combine ½ cup water and ½ cup white sugar with 2 peeled ¼-inch-thick ginger slices and 4 sage sprigs. Bring to a boil, reduce to a simmer until sugar dissolves, and remove from the heat. Allow to steep for 20 minutes or until flavor is achieved, then strain out solids. Store in the refrigerator for up to a week.

Courtesy of Hornitos Tequila Summer 2014 • itmmag.com

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HEMINGWAY DAIQUIRI

Recipe courtesy of Papa’s Pilar Rum Legend has it that this cocktail was created when Ernest Hemingway walked into Floridita Restaurant and Bar in Havana, Cuba and asked bartender Constantino Ribalaigua Vert to make him a Daiquiri made with no sugar and double the Rum. A few years later, Floridita bartender Antonio Melian tweaked the recipe to add the maraschino liqueur and grapefruit juice, and it became known as the Papa Doble. This one uses a Rum brand based out of Key West that’s an homage to the renowned author’s nautical adventures between Florida and Cuba on his boat, Pilar.

“Papa was larger than life ... a man who made bold choices and stuck to his strong decisions,” says Papa’s Pilar Rum Advocacy and Events Manager Andy Borbely. “The Papa Doble made to spec is still quite tart, [yet] it’s a fun cocktail to explore because so many versions of the story have been told, authenticated, debunked and brought back to life.”

1 ½ oz Papa’s Pilar Blonde Rum ¾ oz fresh lime juice ½ oz fresh grapefruit juice 1 tsp Luxardo Maraschino Liqueur 1 tsp sugar Grapefruit wedge, for garnish Add all ingredients except garnish to a cocktail shaker, add ice and shake until well-chilled. Strain into a chilled cocktail glass and garnish with the grapefruit wedge.

Photo courtesy of Papa’s Pilar Rum 8

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KUMQUAT CAIPIRINHA Recipe courtesy of Bon Temps, Los Angeles, Calif.

Muddled Cachaça, lime and sugar — Brazil’s national cocktail is just as often sipped on the beaches of Rio as it is in the clubs of Copacabana. Michael Lay, Bar Director at Bon Temps, wanted his Caipirinha to be fresh, delicious and straightforward, with a twist, so he added tangy kumquats and tamarind.

“It is connected to Brazil’s essence in a deeper way, in that it is drunk everywhere and by everyone, across social class and experience, but it grounds Brazilians to their rural roots in sugarcane,” says Peter Nevenglosky, co-founder of Avuá Prata Cachaça and founder of Drifter Spirits. “At its core it marries acid, sweet and alcohol: a local fruit — whether lime, passion fruit, or others — with raw cane sugar [and] the earthiness of Cachaça.”

2 oz Avuá Prata Cachaça 3 kumquats 4 lime wedges 2 tsps raw sugar ½ oz tamarind syrup (see note) Kumquat and mint sprig on a wooden skewer, for garnish Muddle kumquats, lime wedges and sugar in the bottom of a cocktail shaker.

Add Cachaça, tamarind syrup and ice, and shake until well-chilled. Dump the contents of the shaker into a large rocks glass and garnish with the kumquat and mint sprig.

Photo by Danielle Adams

For the tamarind syrup: Combine ⅛ pound tamarinds (removed from pods), 1 cup water and 1 cup sugar in a small saucepan. Bring to a boil, reduce heat and simmer for 10 minutes.

Remove the mixture from the heat; let steep for 10 minutes. Strain out solids and store the syrup in the refrigerator for up to a week.

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NEGRONI Recipe courtesy of Campari 2019 marks 100 years since Count Camillo Negroni asked Fosco Scarselli, bartender at Caffè Casoni in Florence, Italy, to make his beloved Americano more potent by adding Gin instead of soda water. Scarselli also took it upon himself to replace the lemon garnish with orange to show that it was a different drink, and the classic cocktail was born. Today the Negroni remains one of the world’s most popular drinks, gorgeous in its simplicity (equal parts of three ingredients), striking red hue and beautiful balance of bitter, herbal, sweet and boozy. “The culinary tradition of Italy is to create a few things, perhaps seemingly simple, and then spend over a century perfecting them,” says Anne Louise Marquis, Campari America National Portfolio Brand Ambassador. “The Negroni became closely associated with Italy around the world because it seems to embody the country itself.” For an even more nuanced dimensional variation, replace regular Gin with barrel-aged, or swap out Campari for new Campari Cask Tales, which is finished in Bourbon barrels to lend it subtle spiciness, oaky smokiness and creamy tones.

1 oz Campari 1 oz Bulldog Gin 1 oz 1757 Vermouth di Torino Rosso Orange peel, for garnish Add the first 3 ingredients to a rocks glass over a large ice cube; stir and garnish with an orange peel.

Kelly Magyarics, DWS, is a beverage, food, travel and lifestyle writer in the Washington, D.C. area. She can be reached through her website, kellymagyarics.com or on Twitter and Instagram@kmagyarics.

Summer 2014 • itmmag.com

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Thank you for all your help getting us where we are today.

Wishing you all a Happy Holiday!

TOP ON-PREMISE

PROFIT GENERATOR

+30.7%

1

Tito’s Holiday Thyme 1½ oz Tito’s Handmade Vodka 3 oz sparkling mineral water 1½ oz cranberry juice 2 tsp lime juice 2 thyme sprigs Shake Tito’s Handmade Vodka, juices, and thyme in a shaker with ice. Pour into a Collins glass. Top with sparkling mineral water and garnish with a thyme sprig.

Source: (1) Nielsen CGA on premise data - market total, US total spirits top 25 spirit brands by $ value, volume 9L EQ, value $, Avg Price 1.5OZ EQ, rolling 52 w/e 08/11/2018 vs YA

Summer 2017 • itmmag.com

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Paso Robles — 30 Years On

By Edward M. Korry, CHE, CSS, CWE, retired Beverage Department Chair at Johnson & Wales University, former President of the Society of Wine Educators, Consultant This past early June I travelled with seven other Johnson & Wales University wine faculty members to Central California. It all too often gets short shrift in comparison to Napa and Sonoma. Wine has a relatively old history in Paso Robles, beginning with the mission of San Miguel in 1797, followed by Andrew York and the first winery in 1882. While it was formerly known as Zinfandel wine country, much has changed. With over 40,000 acres and 200 wineries, Paso Robles was created as an AVA in 1983 and is taking its place as a leading California wine appellation. In 2013, the TTB finally approved its petitioned 11 sub-appellations, as a reflection of the diversity of climates, soils and altitude, making greater sense of California’s largest AVA of over 614,000 acres. Paso Robles AVA region spreads over 30 miles north to south and over 40 miles east to west, with over 20 inches of rain variation between the west at 10 inches and 35 inches to the east, and a great variation of altitude, which explains the wide spectrum of varieties.

Cabernet Sauvignon dominates with Merlot, Syrah 34 2

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and Zinfandel also being significant plantings. Yet, it is the experimentation and plantings of many other Mediterranean and Rhone varieties, such as Picpoul, Roussanne, Marsanne, Grenache Blanc and Mourvedre, Syrah, Grenache, Tempranillo and Counoise, that also bring further differentiation to this region.

We visited a number of wineries that reflected very different approaches to winemaking, beginning with Justin Winery in the Santa Lucia Mountain region, which has vineyards ranging from 900 to 1,500 feet in altitude. As we drove up from the city of Paso Robles, which has changed into a delightfully charming town with great restaurants, we encountered banks of fog that rose from the lower reaches of the valley.

The diurnal range during the growing season is 40 to 50 degrees between day and nighttime temperatures, thereby providing longer hang time for flavor and tannin ripeness while preserving some acidity. As many other vineyards do, Justin practices deficit irrigation along its vines so they are appropriately stressed to provide

ABOVE: Tablas Creek’s botanical garden for the biodynamic potions they make for their soils and sprays.

LEFT: Eberle Winery

intense fruit expression. We learned about Justin’s uncommon grape sorting machine, which applies an air pulsing system that replaces 85–90 percent of expensive grape hand sorting. We tasted their full range of wines, from the crisp and straightforward Sauvignon Blanc, a delicious and classic Viognier 2016, to their famed robust Isosceles and Isosceles Reserve, and a focused, harmonious Syrah 2016.

This was followed by a visit and food and wine pairing at Daou Vineyards and Winery, half an hour’s drive away. While the Estate Cabernet Sauvignon is best known, the Sauvignon Blanc, Semillon Estate 2018 blend, was excellent with a judicious use of oak. The Adelaida District winery at 2,200 feet has remarkable vineyards on a steep amphitheater-shaped slope. The red blend, sold as “Unbound” 2017, was unusual, juicy and balanced with its use of primarily Petite Sirah, Tannat and Tempranillo. The Mayote 2011 blend of Syrah, Cabernet Sauvignon and Petit Verdot was mouth filling, well-structured but evolved with black fruit and black pepper intensity. Our last tasting wine was Winter 2019 • itmmag.com 35

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ABOVE: Steve Lohr, center, and the crew from Johnson & Wales University.

RIGHT: Justin Winery

their iconic Soul of the Lion 2013, which had intense dark fruit and coffee notes.

The Daou winery has a spectacular view of the surrounding landscape with the Santa Lucia Highlands in the distance. Cool breezes enabled us to enjoy our tasting and creative, beautifully appointed food dishes al fresco.

Daou winery knows how to maximize the wine tourist’s experience with its well-trained, hospitable staff.

Tablas Creek Vineyard is a collaborative venture of Robert Haas, former wine importer, and the Perrin family, owners of Chateau Beaucastel of Chateauneufdu-Pape in France. The vineyard has been a trailblazer not only for applying biodynamic viticulture but also for introducing Rhone varieties, which now number all 15 used at Beaucastel. Our tasting included their delicious Esprit de Tablas Blanc, a mouth-watering white blend including Roussanne and Grenache Blanc, as well as a bright, light and red fruit aromatic Counoise. Their reds, including the Mourvedre-dominated blends labeled Esprit de Tablas, have a core vibrancy rarely matched by others.

Our next winery visit was to J. Lohr, which is the largest producer in Paso Robles and is located in the flatter landscape just northeast of the city. This large successful winery has a multi-tiered marketing approach, from good value to exceptional wines. J. Lohr can also be credited with leading the drive for environmental and economic sustainability and social equity. They understand, as do others, that the greatest threat to California and specifically to the Paso Robles wine industry, is the lack of water and the state restrictions that will make it more challenging.

We enjoyed a number of barrel samples including the 4 36

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value Seven Oaks Cabernet Sauvignon 2015, the Hilltop Cabernet Sauvignon 2015 and the Tower Road Petite Sirah 2016, all of which reflected an emphasis on tannin management.

Our last Paso Robles winery visit was to Eberle Winery, a pioneer from the ‘70s and an iconoclast. His approach is as unpretentious and wine-focused as can be. The Zinfandel and Steinbeck Vineyard Syrah wines especially are balanced and outstanding.

Paso Robles has a diversity of landscape, climate and soils that offer a wide spectrum of very good white, Rosé or red wines. It offers both great value and iconic super premium wines. There is a diversity of wine styles and varietals unmatched by other appellations in California. While water availability may be a challenge, there is an adventuresome and experimental approach that would indicate nothing but Paso Robles’ future continued wine success.

ENJOY RESPONSIBLY • WWW.STAGSLEAP.COM • © 2019 STAGS’ LEAP WINERY, NAPA, CA

Spring 2017 • itmmag.com

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9 1 0 2 of

s l i a t k Coc

By Mike Kostyo of Datassential

The fastest-growing cocktails on menus this year are a mix of old and new favorites featuring a wide range of flavors and spirits.

From “the best pizza joint in every state” to “the top 10 types of nuts” and “92.5 things you are doing wrong on your menu” — let’s face it, a lot of lists are nonsense.

They’re opinions masquerading as facts, or “listicles” based on a quick Google search, all designed to get readers to click on a link and start arguing in the comments … “how dare you say cashews are better than pistachios!”

So how do you come up with a list of the top 10 cocktails of the year that actually means something?

For this list, we dove into the data in Datassential’s MenuTrends database, which has over 100,000 menus that are updated every year, all from a restaurant base that is balanced against the census to make certain it’s an accurate depiction of the U.S. dining landscape. It’s a wide range of concepts, including both chains and independent restaurants in every segment, from fast food to fine dining. From this database, we looked at only those restaurants that serve alcohol, and ran the numbers on which cocktails have grown the fastest on those menus in just the past year, to see what has truly been trending on the American drink menu.

These aren’t necessarily the most prevalent or common cocktails on menus. In fact, some of the cocktails on this list are only one or two percent of menus today, but their rapid and substantial recent growth means they could become the next big thing on menus and retail

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shelves in the years ahead. A few of these trending cocktails will almost certainly follow the path of drinks like the Negroni, which was on less than one percent of menus a decade ago and can be found on seven percent of them today — huge growth for a cocktail. In fact, Negronis will almost certainly hit one out of every 10 cocktail menus in the next few years according to Haiku, our machine learning prediction engine.

While the Negroni has been on the list of the top 10 fastest-growing cocktails in past years, it was edged out this year by other options, including a variation on the drink. In fact, this year’s list of the fastest-growing cocktails represents a wide range of flavors, spirits and influences. For many years the list was dominated

by Whiskey, but this year Gin and Tequila show up numerous times (though, interestingly, Vodka isn’t featured in any of the drinks on this list). The “everything old is new again” trend also continues to make its mark on drink menus, with a number of cocktails on this list gaining new life on menus as bartenders play with craft spirits and unique flavors.

You may already have a few of these on your menu, while others may inspire your menu in the year ahead and beyond. So here’s a look at the fastest-growing cocktails on menus in 2019 — what’s driving them, how operators are adapting them, and recipes for every single cocktail to make it easy to keep your menu relevant in today’s fast-moving trend cycle.

#10

10. OLD FASHIONED (+19 PERCENT ON MENUS) WHAT’S IN IT: Whiskey, bitters, sugar.

BEHIND THE TREND: It’s almost amazing that the Old Fashioned is growing at all on drink menus, considering that it’s already on 22 percent of them. For a while, the Old Fashioned was so classic and well known that it often wasn’t even named on the drink menu, but now it’s finding its way back onto the menu to show off the new generation of craft Whiskeys, Ryes and Bourbons, or brand new variations on the drink (indeed, they’re often called the “New Fashioned”). Fruit or tea infusions, dark flavors like maple, smoke, barrel-aging, unique bitters — you name it and you’ll find it in today’s Old Fashioned options on the menu.

THE TREND IN ACTION: At the Harry Caray’s Italian Steakhouse location in downtown Chicago, the Nitty Gritty Old Fashioned is made with George Remus Bourbon, Angostura bitters, Demerara syrup and an Amarena cherry garnish. To give patrons a true taste of Chicago, it’s also the only cocktail menu that includes a full story about its origins, referencing Frank Nitti, the “the notorious enforcer of the Al Capone gang” who once lived in the building that now houses the restaurant.

Recipe For over 200 years, this cocktail has remained relevant in the imbibing community and, as you can see, has made the Top 10 again! Here is an original recipe from the Pendennis Club, where it is thought to have been invented.

2 oz

¼ oz 2 dashes 1 1 1

Bourbon or Rye Whiskey (try it with Redemption Rye Whiskey to make an upscale version of this cocktail) Simple syrup (or a sugar cube) Angostura bitters Orange slice Lemon twist Maraschino cherry

Muddle the bitters, simple syrup (or sugar cube), orange slice, lemon twist and cherry in the bottom of your serving glass. Add the Bourbon, then the ice, and stir to chill.

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BOULEVARDIER BOULEVARDIER (+20 (+20 PERCENT PERCENT ON ON MENUS) MENUS) WHAT’S WHAT’S ININ IT:IT: Whiskey, Whiskey, Sweet Sweet Vermouth, Vermouth, Campari.

Campari.

BEHIND BEHIND THE THE TREND: TREND: It’sIt’s nono surprise surprise that that thethe Boulevardier Boulevardier hashas been been rediscovered rediscovered onon menus, menus, as as it’sit’s basically basically a take a take onon thethe popular popular Negroni, Negroni, simply simply swapping swapping outout thethe Gin Gin forfor Whiskey, Whiskey, RyeRye or or Bourbon.

Bourbon.

Like Like in in thethe Old Old Fashioned, Fashioned, thethe new new generation generation of of craft craft Whiskeys Whiskeys often often show show upup in in modern modern Boulevardiers, Boulevardiers, butbut a number a number of of operators operators also also swap swap outout thethe Campari Campari forfor another another Italian Italian amaro amaro or or bitter bitter liqueur. liqueur.

The The Boulevardier Boulevardier stillstill tends tends to to bebe a a high-end high-end cocktail cocktail onon many many menus, menus, featuring featuring premium premium ingredients ingredients and and high high prices prices to to match, match, butbut that’s that’s likely likely to to change change as as it makes it makes its its way way onto onto more more chain chain and and national national menus. menus.

THE THE TREND TREND ININ ACTION: ACTION: The The Crafted Crafted at at cocktail cocktail menu menu Westin Westin features featuresnatural naturalingredients ingredientsand andfresh freshlocal localflavors flavorsat atthethehotel hotelbrand’s brand’s locations locations around around thethe world. world.

AtAt JP JP Charlotte, Charlotte, thethe restaurant restaurant inside inside thethe Westin Westin Charlotte Charlotte Hotel Hotel in in Charlotte, Charlotte, North North Carolina, Carolina, thethe Boulevardier Boulevardier is transformed is transformed into into anan after-dinner after-dinner drink drink with with thethe Espresso-Infused Espresso-Infused Boulevardier, Boulevardier, featuring featuring espresso-infused espresso-infused Hennessy, Hennessy, Sweet Sweet Vermouth, Vermouth, Campari Campari and and orange orange bitters. bitters. in the Mix Magazine

4 4

Recipe Recipe Its Its creation creation is ascribed is ascribed to to Erskine Erskine Gwynne, Gwynne, anan AmericanAmericanborn born writer writer who who founded founded a monthly a monthly magazine magazine in in Paris Paris called called Boulevardier, Boulevardier, which which appeared appeared from from 1927 1927 to to 1932.

1932.

This This cocktail cocktail is a is cousin a cousin to to the the Negroni Negroni in in that that it it uses uses two two of of its its components, components, but but substitutes substitutes Bourbon Bourbon or or Rye Rye forfor the the Gin. Gin. 1½ 1½ ozozBourbon Bourbon or or Rye Rye Whiskey Whiskey (try (try it with it with Jim Jim Beam Beam Black Black or or Jim Jim Beam Beam Rye Rye PrePreProhibition Prohibition style style forfor a smooth a smooth drink) drink) 1 oz 1 oz Campari Campari 1 oz 1 oz Sweet Sweet vermouth vermouth Pour Pour ingredients ingredients into into a mixing a mixing glass glass and and fill fill with with cracked cracked ice. ice.

StirStir well well forfor 2020 seconds seconds and and strain strain into into a a chilled chilled cocktail cocktail glass. glass.

Garnish Garnish with with a cherry a cherry or or a twist a twist of of orange orange peel. peel.

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8. APEROL 8. APEROL SPRITZ SPRITZ (+23(+23 PERCENT PERCENT ON MENUS) ON MENUS) WHAT’S WHAT’S IN IT: INProsecco, IT: Prosecco, Aperol, Aperol, soda soda water.water.

BEHIND BEHIND THETHE TREND: TREND: The The growth growth of the of Aperol the Aperol spritzspritz on on menus menus has been has been incredibly incredibly rapidrapid — it—was it was only only foundfound on about on about 0.3 0.3Recipe Recipe percent percent of menus of menus six years six years ago. There ago. There are multiple are multiple reasons reasons for this forgrowth, this growth, including including the fact thethat fact U.S. that consumers U.S. consumers are far aremore far more openopen to bitter to bitter flavors flavorsHereHere is an iseasy an easy peasy peasy way way to make to make a cocktail a cocktail in drinks, in drinks, it offers it offers a new a new refreshing refreshing option option for summer for summer menus, menus, and itand itfavorite, favorite, with with this recipe this recipe fromfrom Aperol.

Aperol. has an hasInstagram-ready an Instagram-ready orange orange hue that hue makes that makes it instantly it instantly recognizable. recognizable. wine a wine glassglass with with ice. ice.

For operators, For operators, it’s also it’s also endlessly endlessly customizable, customizable, with with numerous numerous menus menusFill a Fill Add Add equal equal parts parts of Prosecco of Prosecco DOCDOC followed followed swapping swapping in Champagne in Champagne or Cava, or Cava, adding adding a dash a dash of other of other liqueurs, liqueurs, or or

by Aperol

by Aperol and and combine. combine. offering offering an entire an entire spritzspritz menumenu in theinsummer. the summer.

AddAdd a dash a dash of soda. of soda.

THETHE TREND TREND IN ACTION: IN ACTION: Eataly Eataly has gone has gone all-inall-in on the onAperol the Aperol Garnish Garnish with with an orange an orange slice.slice. spritzspritz in theinsummer, the summer, prominently prominently featuring featuring the drink the drink at summer-inspired at summer-inspired pop-ups pop-ups in cities in cities like New like York New York and Chicago. and Chicago.

At theAt brand’s the brand’s Chicago Chicago location, location,Perfecto!

Perfecto! an Aperol an Aperol spritzspritz cart served cart served up complimentary up complimentary tastings tastings everyevery Thursday Thursday this this summer, summer, whilewhile the Swim-Up the Swim-Up SpritzSpritz Bar served Bar served variations variations on the oncocktail. the cocktail.

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5 Summer Summer 2014 2014 • itmmag.com • itmmag.com

5

KENTUCKY STRAIGHT BOURBON WHISKEY

AGED A DECADE. PERFECTED OVER A CENTURY. WITH OVER A 100 YEARS OF COMBINED EXPERIENCE, FATHER-SON MASTER DISTILLERS JIMMY AND EDDIE RUSSELL BRING THEIR LEGENDARY CRAFTSMANSHIP TO RUSSELL’S RESERVE® 10 YEAR OLD BOURBON. THEIR BOURBON EXPERIENCE IS SURE TO ELEVATE YOURS.

Russell’s Reserve® Kentucky Straight Bourbon Whiskey, 45% alc./vol. (90 Proof). ©2019 Campari America, New York, NY. Uncompromising people drink responsibly.

Spring 2018 • itmmag.com

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7. PALOMA 7. PALOMA (+23 (+23 PERCENT PERCENT ONON MENUS) MENUS) WHAT’S WHAT’S ININ IT:IT: Tequila, Tequila, lime lime juice, juice, grapefruit grapefruit soda. soda.

BEHIND BEHIND THE THE TREND: TREND: This This year year thethe Paloma Paloma hithit 10 10 percent percent of drink of drink menus menus in the in the U.S., U.S., partly partly duedue to the to the growth growth of grapefruit of grapefruit as as a flavor a flavor overall overall on on menus. menus.

Grapefruit Grapefruit is almost is almost a mandatory a mandatory flavor flavor in in thethe wide wide range range of sparkling of sparkling seltzers seltzers thatthat areare available available today today (many (many of of which which areare used used in Palomas), in Palomas), while while grapefruit grapefruit radlers radlers have have alsoalso been been growing growing on on menus. menus.

Now Now there there areare nearly nearly as many as many Paloma Paloma variations variations on on menus menus as you’ll as you’ll find find in Margaritas, in Margaritas, with with smoky smoky Palomas Palomas featuring featuring Mezcal, Mezcal, colorful colorful Palomas Palomas featuring featuring blood blood orange orange or pomegranate, or pomegranate, or or spicy spicy Palomas Palomas featuring featuring fresh fresh peppers peppers or or spicy spicy syrups. syrups.

THE THETREND TRENDININACTION: ACTION:At AtMajordomo, Majordomo,thetheLosLos Angeles Angeles restaurant restaurant from from David David Chang Chang thatthat opened opened lastlast year, year, thethe cocktail cocktail menu menu includes includes an an upscale upscale take take on on thethe Paloma Paloma made made with with Cimarron Cimarron Tequila, Tequila, grapefruit grapefruit four four different different ways, ways, andand moshio moshio (ancient (ancient Japanese Japanese seasea salt). salt).

#7 #7

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Recipe Recipe ThisThis is ais classic a classic cocktail cocktail made made with with some some variations, variations, butbut here here is ais solid a solid recipe. recipe.

1 ½1 oz ½ ozBlanco Blanco or or Reposado Reposado Tequila Tequila (try(try Tres Tres Generaciones Generaciones super super premium premium Tequila Tequila forfor a step a step up)up) 1 oz 1 oz Fresh Fresh grapefruit grapefruit juice juice ½ oz ½ oz Fresh Fresh lime lime juice juice ½ oz ½ oz Agave Agave nectar nectar Splash SplashSoda Soda water water Combine Combine all all ingredients ingredients in a in cocktail a cocktail shaker shaker and and strain strain into into glass glass over over fresh fresh ice. ice.

Add Add a splash a splash of of soda soda and and garnish garnish with with a grapefruit a grapefruit peel. peel.

Recipe Recipe 7. PALOMA PERCENT MENUS) 7. PALOMA (+23(+23 PERCENT ON ON MENUS) WHAT’S IN Tequila, IT: Tequila, juice, grapefruit WHAT’S IN IT: limelime juice, grapefruit soda.soda. a classic cocktail made some variations, is a isclassic cocktail made withwith some variations, but but herehere BEHIND TREND: the Paloma hitpercent 10 percentThis This BEHIND THETHE TREND: ThisThis yearyear the Paloma hit 10 issolid a solid recipe. is a recipe. of drink menus in U.S., the U.S., partly to growth the growth of grapefruit of drink menus in the partly due due to the of grapefruit as as a flavor overall on menus.

Grapefruit is almost a mandatory flavor a flavor overall on menus.

Grapefruit is almost a mandatory flavor in in1 ½ 1oz½ oz Blanco or Reposado Tequila Blanco or Reposado Tequila (try (try Tres Tres the wide range of sparkling seltzers are available today (many the wide range of sparkling seltzers that that are available today (many of of Generaciones super premium Tequila a step Generaciones super premium Tequila for aforstep up) up) which are used in Palomas), while grapefruit radlers which are used in Palomas), while grapefruit radlers havehave alsoalso beenbeen1 oz1 oz Fresh Fresh grapefruit juice grapefruit juice growing on menus. are nearly as many Paloma variations½ oz½ ozFresh growing on menus.

NowNow therethere are nearly as many Paloma variations Fresh juice limelime juice Agave nectar on menus as you’ll in Margaritas, smoky Palomas featuring½ oz½ ozAgave nectar on menus as you’ll findfind in Margaritas, withwith smoky Palomas featuring Splash Soda water Soda water Mezcal, colorful Palomas featuring blood orange or pomegranate, Mezcal, colorful Palomas featuring blood orange or pomegranate, or orSplash Palomas featuring peppers or spicy syrups. spicyspicy Palomas featuring freshfresh peppers or spicy syrups.

Combine all ingredients a cocktail shaker strain all ingredients in aincocktail shaker andand strain intointo TREND ACTION: Majordomo, THETHE TREND IN IN ACTION: At At Majordomo, the the Los LosCombine glass over fresh ice.

Add a splash of soda and garnish with glass over fresh ice.

Add a splash of soda and garnish with Angeles restaurant David Chang opened Angeles restaurant fromfrom David Chang that that opened last last year,year, the the a grapefruit peel. a grapefruit peel. cocktail menu includes an upscale on the Paloma made cocktail menu includes an upscale taketake on the Paloma made withwith Cimarron Tequila, grapefruit different ways, moshio Cimarron Tequila, grapefruit fourfour different ways, and and moshio (ancient Japanese sea salt). (ancient Japanese sea salt).

ATTEND CONNECT EXPERIENCE

#7#7

March 2-3, 2020 vinexponewyork.com

VINEXPO NEW YORK Jointly organized with

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6. PASSION FRUIT MARGARITA PERCENT MENUS) 6. PASSION FRUIT MARGARITA (+24(+24 PERCENT ON ON MENUS) Recipe Recipe WHAT’S IN IT: Tequila, passion fruit syrup, WHAT’S IN IT: Tequila, passion fruit juicejuice or or syrup, limelime juice, orange liqueur. is an easy-to-make, crowd-pleasing juice, orange liqueur.

This This is an easy-to-make, crowd-pleasing cocktail.

Using Monin Passion Fruit Purée makes BEHIND THE TREND: Margaritas are the single most prevalent cocktail cocktail.

Using Monin Passion Fruit Purée makes BEHIND THE TREND: Margaritas are the single most prevalent cocktail it even easier! it even easier! option on the American menu, so it’s no surprise that new variations start trending option on the American menu, so it’s no surprise that new variations start trending all time the time (you’ll about Margarita options are growing on this all the (you’ll readread about two two moremore Margarita options that that are growing on this Premium Silver Tequila Premium Silver Tequila (try (try list), but you may be surprised that passion fruit, in particular, has seen so much 1 ½ 1oz½ oz list), but you may be surprised that passion fruit, in particular, has seen so much Espolòn Tequila to kick up the flavor) Espolòn Tequila to kick up the flavor) growth.

In fact, passion slowly steadily growing across the menu growth.

In fact, passion fruitfruit has has beenbeen slowly and and steadily growing across the menu Orange liqueur Grand Marnier ½ oz½ ozOrange liqueur (use(use Grand Marnier for for in everything juices to desserts, it scores consumers percent in everything fromfrom juices to desserts, and and it scores wellwell withwith consumers (68 (68 percent superior flavor) superior flavor) of consumers passion say they or like it, according to our ¾ oz¾ ozMonin of consumers whowho havehave triedtried passion fruitfruit say they lovelove or like it, according to our Monin Passion Purée Passion FruitFruit Purée FLAVOR database).

While passion fruit Margaritas are still on only a small percentage FLAVOR database). While passion fruit Margaritas are still on only a small percentage Margarita/sour 2 oz2 oz Margarita/sour mix mix of menus overall, operators are menuing frozen on-the-rocks versions, while of menus overall, operators are menuing bothboth frozen and and on-the-rocks versions, while Fill serving glass ingredients a number of major chains have added it to the menu in recent years, like the Spicy Fill serving glass withwith ice.ice.

PourPour ingredients intointo a number of major chains have added it to the menu in recent years, like the Spicy mixing glass in order listed, with 2/3-cup mixing glass in order listed, with 2/3-cup ice.ice.

Passion Fruit Margarita offered by Buffalo Wild Wings.

Passion Fruit Margarita offered by Buffalo Wild Wings.

Cap, shake and strain into serving glass.

Add Cap, shake and strain into serving glass.

Add THE TREND IN ACTION: At Cooper’s Hawk, the fast-growing chain THE TREND IN ACTION: At Cooper’s Hawk, the fast-growing chain garnish and serve. garnish and serve. winery chain based in Illinois, the signature Cooper’s Hawk Margarita is a passion winery chain based in Illinois, the signature Cooper’s Hawk Margarita is a passion Margarita made Cazadores Reposado Tequila, Cointreau, passion fruitfruit Margarita made withwith Cazadores Reposado Tequila, Cointreau, soursour and and passion fruit, all combined with sparkling wine to incorporate the brand’s beverage of choice. fruit, all combined with sparkling wine to incorporate the brand’s beverage of choice.

#6#6

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in the Mix Magazine

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Bold Ginger, Nothing Artificial Delight in the warm, spicy taste and texture of ginger made with real ginger and NO Artificial Ingredients. Monin Ginger Purée makes it simple to add the delicious bold bite of ginger to a variety of specialty beverages and culinary creations. With Monin’s range of clean label Fruit Purées, the options are endless to deliver superior flavor without prepping or muddling.

Ginger Jubilee Glass Size: 7 oz.

• • • • •

½ oz. Monin Ginger Purée ½ oz. Luxardo Maraschino liqueur 1 ¼ oz. premium gin ½ oz. fresh lemon juice 2 oz. champagne

Combine ingredients in shaker in the order listed, except champagne. Cap and shake vigorously. Strain into chilled serving glass. Top with champagne. Garnish.

Visit monin.com for more information.

Fall 2017 • itmmag.com

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5. 5.

AVIATION AVIATION (+24 (+24 PERCENT PERCENT ON ON MENUS) MENUS) WHAT’S WHAT’S ININ IT:IT: Gin, Gin, crème crème dede violette, violette, maraschino maraschino liqueur, liqueur, lemon lemon juice. juice.

BEHIND BEHIND THE THE TREND: TREND: After After this this cocktail cocktail being being a little-known a little-known “bartender’s “bartender’s handshake” handshake” forfor years, years, in in 2013 2013 Google Google declared declared that that thethe Aviation Aviation cocktail cocktail had had become become thethe number number one one cocktail cocktail search search trend; trend; and, and, indeed, indeed, it has it has been been slowly slowly and and steadily steadily growing growing onon menus menus forfor thethe past past decade. decade.

Part Part of of thethe reason reason is the is the wider wider availability availability of of crème crème dede violette violette and and Aviation-brand Aviation-brand Gin, Gin, though though Aviation Aviation cocktails cocktails onon menus menus across across thethe country country feature feature every every brand brand and and style style of of Gin Gin you you cancan imagine. imagine.

ButBut it also it also helps helps that that thethe drink drink hashas a striking a striking purple purple hue hue at at a time a time when when purple-colored purple-colored foods foods areare popular popular with with consumers consumers (think (think purple purple produce produce and and butterfly butterfly peapea flower flower drinks). drinks).

You’ll You’ll also also find find it in it in a number a number of of airline airline lounges lounges as as anan on-theme on-theme drink drink alongside alongside thethe Paper Paper Plane.

Plane.

THE THE TREND TREND ININ ACTION: ACTION: AtAtVito’s Vito’sChop ChopHouse Housein inOrlando, Orlando,Florida, Florida, thethe cocktail cocktail is is turned turned into into anan experience experience in in thethe Smoking Smoking Aviator, Aviator, which which combines combines Aviation Aviation Gin, Gin, St-Germain, St-Germain, Combier, Combier, agave agave nectar, nectar, cucumber cucumber and and mint, mint, and and is served is served tableside tableside in in a smoking a smoking box. box.

in the Mix Magazine 48 maraschino maraschino cherry. cherry.

8 8

Recipe Recipe The The Aviation Aviation was was said said to to bebe created created byby Hugo Hugo Ensslin.

Ensslin.

The The recipe recipe was was found found in in hishis 1916 1916 book, book, Recipes Recipes forfor Mixed MixedDrinks.

Drinks.HeHewas wasthe thehead headbartender bartenderat atthe the Hotel Hotel Wallick Wallick in in New New York, York, in in the the early early 20th 20th century. century.

2 oz 2 oz

Gin Gin (try(try Sipsmith Sipsmith London London Dry Dry Gin Gin forfor aa superior superior Aviation) Aviation) ¾¾ ozoz Fresh Fresh lemon lemon juice juice ½½ ozoz Maraschino Maraschino liqueur liqueur 1 bar 1 bar spoon spoonCrème Crème Yvette Yvette (or(or crème crème dede violette) violette) Add Add allall ingredients ingredients except except garnish garnish to to cocktail cocktail shaker shaker filled filledwith withice. ice.Shake Shakevigorously vigorouslyuntil untilwell wellchilled. chilled.

Double-strain Double-straininto intoa achilled chilledcoupe. coupe.Garnish Garnishwith with maraschino maraschino cherry. cherry.

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4. GIN 4. 4.

GIN &GIN TONIC && TONIC TONIC (+26(+26 PERCENT (+26 PERCENT PERCENT ON ON MENUS) ON MENUS) MENUS) Recipe Recipe Recipe WHAT’S WHAT’S WHAT’S IN IT: ININ Gin, IT:IT: Gin, tonic Gin, tonic water. tonic water. water.

1½ oz Premium ozPremium Premium Gin Gin (Boodles Gin (Boodles (Boodles London London London Dry Dry Dry BEHIND BEHIND BEHIND THETHE TREND: THETREND: TREND: Another Another Another Gin-focused Gin-focused Gin-focused cocktail cocktail cocktail thatthat has thathas been hasbeen been1 ½ 1oz½ Gin Gin makes Gin makes makes a great a great a great cocktail) cocktail) cocktail) growing growing growing on menus, ononmenus, menus, the the simple-to-make thesimple-to-make simple-to-make yet yet complexly-flavored yetcomplexly-flavored complexly-flavored Gin Gin &Gin Tonic & &Tonic Tonic is is is 5 oz5 oz 5 oz Q Tonic QQ Tonic Water Tonic Water Water or QorIndian or QQ Indian Indian Tonic Tonic Tonic seeing seeing seeing a resurgence a resurgence a resurgence due due todue the to to the wide the wide range wide range range of both of of both craft both craft Gins craft Gins and Gins and tonics and tonics tonics available available available Water Water Water (not(not to(not mention to to mention mention the the number the number number of bars of of bars making bars making making theirtheir own their own tonic), own tonic), tonic), plusplus anplus interest anan interest interest in in in1 1 1 LimeLime wedge Lime wedge wedge botanically-driven botanically-driven botanically-driven cocktails cocktails cocktails and and spirits and spirits spirits overall. overall. overall.

Numerous Numerous Numerous barsbars across bars across across the the country the country country highball a ahighball highball glassglass glass withwith ice withice and iceand add andadd your addyour your feature feature feature a fulla full Gin a full Gin &Gin Tonic && Tonic Tonic menu, menu, menu, featuring featuring featuring variations variations variations thatthat celebrate that celebrate celebrate particular particular particular flavor flavor flavorFill aFillFill choice choice choice of Gin. of of Gin. Then Gin. Then pour Then pour in pour the in in the Q the Tonic Q Q Tonic Water Tonic Water Water profiles, profiles, profiles, suchsuch as such spring as as spring spring Gin Gin &Gin Tonics && Tonics Tonics withwith floral with floral floral flavors flavors flavors or smoky/spiced or or smoky/spiced smoky/spiced Gin Gin &Gin && or Q or or Indian Q QIndian Indian Tonic Tonic Tonic Water, Water, Water, depending depending depending on on the onthe the Tonics Tonics Tonics for winter, forfor winter, winter, and and cuisines, and cuisines, cuisines, suchsuch assuch anasAsian-inspired as anan Asian-inspired Asian-inspired matcha matcha matcha Gin Gin &Gin Tonic, && Tonic, Tonic, or aor or a a Gin.Gin. London Gin. London London Dry Dry Gins Dry Gins should Gins should should get get the get the Q the Indian QQ Indian Indian mintmint and mint and preserved and preserved preserved lemon lemon lemon Mediterranean Mediterranean Mediterranean Gin Gin &Gin Tonic. && Tonic.

Tonic.

Tonic Tonic Water Tonic Water Water andand more and more subtle more subtle subtle GinsGins should Gins should should get get Q get QQ THETHE TREND THE TREND TREND IN ACTION: ININ ACTION: ACTION: LastLast year Last year AC year AC Hotels AC Hotels Hotels

by Marriott byby Marriott Marriott teamed teamed teamed up upupTonic Tonic Water.

Tonic Water.

Water.

Gently Gently Gently stir and stirstir and garnish and garnish garnish withwith awith lime a lime a lime wedge. wedge.

Recipe Recipe Recipe provided provided provided

by Q byMixers. by QQ Mixers.

Mixers. withwith photographer with photographer photographer Nigel Nigel Nigel Barker Barker Barker and and Bacardi and Bacardi Bacardi to debut to to debut debut a custom-designed a custom-designed a custom-designed Gin Gin &Gin & &wedge.

Tonic Tonic Tonic glass, glass, after glass, after three after three years three years of years development. of of development. development.

Guests Guests Guests at the at at brand’s thethe brand’s brand’s hotels hotels hotels can can order can order order AC’sAC’s signature AC’s signature signature Gin Gin &Gin Tonic && Tonic Tonic in the in in custom thethe custom custom glass, glass, which glass, which which is designed is designed is designed to “heighten to to “heighten “heighten the thethe taste,taste, aroma taste, aroma aroma and and palate and palate palate experience experience experience for the forfor drinker. thethe drinker. drinker. ” ” ” Spring 2018 • itmmag.com 49

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Recipe 3. CUCUMBER 3. CUCUMBER MARGARITA MARGARITA (+31(+31 PERCENT PERCENT ON MENUS) ON MENUS) Recipe

WHAT’S WHAT’S IN IT: INTequila, IT: Tequila, cucumber, cucumber, lime lime juice.juice.

Use Use your your imagination imagination whenwhen creating creating this this cocktail cocktail for your for your BEHIND BEHIND THE THE TREND: TREND: It’s almost It’s almost hard hard to believe to believe that that menu; menu; use this use recipe, this recipe, or make or make a standard a standard Margarita Margarita and and use use therethere was awas time a time whenwhen featuring featuring cucumbers cucumbers in cocktails in cocktails was awas a cucumber-infused cucumber-infused Tequila.

Tequila. little little too “out too there” “out there” for the foraverage the average consumer. consumer.

TodayToday cucumbers cucumbers 1 ½ oz SilverSilver Tequila Tequila (recommended (recommended with with 18001800 SilverSilver can be canfound be found in cocktails in cocktails acrossacross everyevery segment, segment, reflecting reflecting a trend a trend 1 ½ oz 100%100% Weber Weber Blue Blue Agave Agave Tequila) Tequila) towards towards moremore savory savory flavorflavor profiles profiles in drinks. in drinks.

The The cucumber cucumber 1 ½ oz FreshFresh lime lime juicejuice Margarita Margarita continues continues to show to show up inup more in more and more and more menus menus acrossacross 1 ½ oz ½ oz½ oz Agave Agave nectar nectar the country, the country, adding adding a fresh a fresh flavorflavor profile profile to thetosour the sour beverage. beverage.

It’s It’s 3 oz 3 oz Cucumber Cucumber juice** juice** oftenoften complemented complemented by fresh, by fresh, herbal, herbal, floralfloral flavors flavors like elderflower like elderflower or basil or basil (“garden (“garden margaritas” margaritas” featuring featuring freshfresh cucumbers cucumbers and herbs and herbs Fill aFillcocktail a cocktail shaker shaker with with ice. ice.

Add Add all ingredients all ingredients and and shake shake until until well chilled. well chilled.

StrainStrain into a into rimmed a rimmed glassglass and and garnish garnish with with the the appear appear on a number on a number of menus), of menus), or spicy or spicy flavors flavors like jalapeño. like jalapeño. cucumber slice.slice.

THE THE TREND TREND IN ACTION: IN ACTION: At Bonefish At Bonefish Grill,Grill, Patrón’s Patrón’s cucumber Perfect Perfect Cucumber Cucumber Margarita Margarita features features Patrón Patrón Silver,Silver, freshfresh lime,lime, **The**The trick trick to making to making this drink this drink tastetaste so fresh so fresh is theis homemade the homemade English English cucumber cucumber and and a hint a hint of St-Germain, of St-Germain, and and the glass the glass is is cucumber cucumber juice.juice.

To make To make the juice, the juice, peel peel cucumbers cucumbers and and blend blend rimmed rimmed with with both both salt and saltpepper. and pepper. themthem until until they’re they’re completely completely pureed. pureed.

ThenThen pourpour the puree the puree through through a fine a fine meshmesh strainer strainer and and into into a bowl a bowl to remove to remove any any excess pulp.pulp. excess

#3#3

Photo credit Nick Vorderman

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0

2. KENTUCKY 2. KENTUCKY MULE MULE (+93(+93 PERCENT PERCENT ON MENUS) ON MENUS) WHAT’S WHAT’S IN IT: INWhiskey, IT: Whiskey, ginger ginger beer,beer, limelime juice.juice.

BEHIND BEHIND THETHE TREND: TREND: Like Like the Boulevardier, the Boulevardier, the Kentucky the Kentucky MuleMule takestakes a cocktail a cocktail that was that already was already trending trending (in this (in case, this case, the Moscow the Moscow Mule) Mule) and and addsadds Whiskey.

Whiskey.

While While the Moscow the Moscow Mule’s Mule’s growth growth on menus on menus has plateaued, has plateaued, the the Kentucky Kentucky MuleMule saw asaw bump a bump in growth in growth in the inpast the past year.year.

AlsoAlso sometimes sometimes called called a Whiskey a Whiskey MuleMule or Bourbon or Bourbon Mule, Mule, this cocktail this cocktail features features all ofallthe ofvariations the variations you’llyou’ll find find in Moscow in Moscow Mules Mules today: today: flavored flavored Whiskeys, Whiskeys, craftcraft ginger ginger beersbeers or or house-made house-made ginger ginger syrups, syrups, and and sometimes sometimes otherother Southern-focused Southern-focused flavors flavors like peach like peach or pecan. or pecan.

THETHE TREND TREND IN ACTION: IN ACTION: At Hopcat, At Hopcat, the the Michigan-based Michigan-based restaurant restaurant and and bar chain bar chain that that now now has 17 has locations, 17 locations, the brand the brand takestakes the the Kentucky Kentucky MuleMule a step a step further further withwith theirtheir That’ll That’ll Do Donkey Do Donkey cocktail, cocktail, which which features features Old Old Forester Forester Bourbon, Bourbon, ginger ginger beer,beer, butterscotch butterscotch schnapps, schnapps, hardhard cidercider and lime. and lime.

Recipe Recipe WithWith the popularity of Bourbon, no wonder the Kentucky the popularity of Bourbon, no wonder the Kentucky MuleMule is in is the 10. 10. in Top the Top 2 oz 2 oz

Bourbon (try Russell’s Reserve Bourbon, a 10a 10 Bourbon (try Russell’s Reserve Bourbon, year-old 90 proof fromfrom WildWild Turkey’s Eddie year-old 90 proof Turkey’s Eddie Russell) Russell) ½ oz½ oz FreshFresh limelime juicejuice Ginger beerbeerTo top Ginger To top AddAdd the Bourbon andand limelime juicejuice to a to Moscow MuleMule mugmug or or the Bourbon a Moscow a highball glass.

Fill the or glass withwith ice and top with a highball glass.

Fill mug the mug or glass ice and top with ginger beer.beer.

AddAdd mintmint sprigs for garnish. ginger sprigs for garnish.

#2#2

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1. 1.

SPICY SPICY MARGARITA MARGARITA (+100 (+100 PERCENT PERCENT ON ON MENUS) MENUS) WHAT’S WHAT’S ININ IT:IT: Tequila, Tequila, lime lime juice, juice, triple triple sec, sec, jalapeño. jalapeño.

BEHIND BEHIND THE THE TREND: TREND: Margaritas Margaritas account account forfor three three of of thethe toptop 1010 fastest-growing fastest-growing cocktails cocktails onon menus menus today, today, butbut spicy spicy Margaritas Margaritas toptop them them all,all, doubling doubling their their menu menu penetration penetration in in just just thethe past past year year alone. alone.

It seems It seems like like consumers consumers just just can’t can’t getget enough enough spicy spicy flavors, flavors, with with a wide a wide range range of of national national chains chains adding adding super super spicy spicy peppers peppers like like ghost ghost peppers peppers and and Carolina Carolina Reapers Reapers to to thethe menu, menu, while while spicy-sweet spicy-sweet and and spicy-sour spicy-sour combinations combinations areare even even showing showing upup in in thethe kids’ kids’ candy candy aisle. aisle.

Spicy Spicy Margaritas Margaritas onon modern modern menus menus can can getget their their kick kick any any way way you you can can imagine, imagine, whether whether it’sit’s spicy spicy spirits, spirits, muddled muddled peppers, peppers, infused infused syrups syrups or or cayenne cayenne pepper pepper in in thethe drink drink or or onon thethe rim rim (or(or a combination a combination of of allall these these options). options).

Some Some operators operators letlet customers customers choose choose their their preferred preferred spice spice level, level, while while others others combine combine thethe trend trend with with other other options, options, like like thethe numerous numerous jalapeño-cucumber jalapeño-cucumber or or spicy spicy passion passion fruit fruit Margaritas Margaritas found found onon menus menus today. today.

THE THE TREND TREND ININ ACTION: ACTION: Dos Dos Caminos, Caminos, with with locations locations throughout throughout New New York, York, hashas a wide-ranging a wide-ranging Margarita Margarita listlist (they (they were were voted voted thethe “Best “Best Margarita Margarita in in NYC” NYC” at at thethe Margarita Margarita Rumble, Rumble, after after all), all), which which includes includes a a Jalapeño Jalapeño Margarita Margarita with with Milagro Milagro Blanco, Blanco, muddled muddled jalapeño jalapeño and and cucumber cucumber (combining (combining two two of of thethe fastest-growing fastest-growing cocktail cocktail trends), trends), fresh fresh lime, lime, triple triple secsec and and agave. agave.

SoSo there there you you have have it it —— thethe fastest-growing fastest-growing cocktails cocktails of of 2019.

2019.

How How many many of of them them areare represented represented onon to to your your own own menu? menu?

How How many many will will bebe in in thethe years years ahead? ahead?

How How will will you you tweak tweak them? them?

AsAs consumers consumers start start seesee these these cocktails cocktails more more often, often, they’ll they’ll expect expect to to seesee them them onon their their favorite favorite menus, menus, too. too.

Until, Until, of of course, course, new new trends trends start start to to edge edge them them out. out.

InIn fact, fact, you you may may already already bebe asking asking yourself, yourself, “What “What will will thethe fastest-growing fastest-growing cocktails cocktails of of 2020 2020 be?” be?”

Mike MikeKostyo Kostyois isthe theresident residentTrendologist Trendologistand andManaging ManagingEditor Editorononthe theMarket MarketIntelligence IntelligenceTeam Teamatat Datassential, Datassential, a leading a leading supplier supplier of of trends, trends, analysis analysis and and concept concept testing testing forfor the the food food industry. industry.

ForFor questions questions about about any any of of the the data data in in this this article, article, the the databases databases mentioned, mentioned, or or Datassential’s Datassential’s reports reports onon alcoholic alcoholic beverages, contact Kostyo Kostyo atat mike@datassential.com. mike@datassential.com. in the Mixcontact Magazine 52beverages,

Recipe Recipe There Thereare aremany manydifferent differentways ways totomake makeyour yourSpicy SpicyMargarita.

Margarita.

Here Here is just is just one one suggestion. suggestion.

2 parts 2 parts Silver Silver Tequila Tequila (try (try Cuervo Cuervo Tradicional Tradicional Tequila Tequila Plata Plata toto make make this this aa top-shelf top-shelf cocktail) cocktail) 1 part 1 part Fresh Fresh agave agave nectar nectar 1 part 1 part Fresh Fresh lime lime juice juice 2 slices 2 slicesJalapeño Jalapeño pepper pepper Muddle Muddle 1–2 1–2 slices slices ofof fresh fresh jalapeño jalapeñoin inthe thebottom bottomofofa a cocktail cocktailshaker shakerwith withthe thelime lime and andagave agavenectar nectarjuices. juices.Add Add the theTequila Tequilaand anda ahandful handfulofof ice. ice.Shake Shakeand andstrain straininto intoa a Margarita Margaritaglass glassover overice, ice,with with ororwithout withoutsalt. salt.A Aspicy spicysalt salt can canalso alsobebeadded addedforformore more kick. kick.Garnish Garnishwith withthinly thinlysliced sliced jalapeños jalapeños and and aa lime lime wedge. wedge.

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JOSE CUERVO® TEQUILA. 40% ALC./VOL. (80 PROOF). TRADEMARKS OWNED BY TEQUILA CUERVO LA ROJEÑA, S.A. DE C.V. ©2019 PROXIMO, JERSEY CITY, NJ. PLEASE DRINK RESPONSIBLY.

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EAST RECAP

Capes … Conversations … Crusades

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The mission for HEE East was set and the participants eagerly accepted it, as Hospitality Executive Exchange kicked off its fall program.

HEE East brought together more than 160 food and beverage executives this past October 28-30 for a relaxed, laid-back two and a half days that proved to be productive and extremely beneficial. Every HEE program is customized to the participants who are attending and the fall program held a theme that truly resonated with all of the participants. “Unleashing Your Superhero” was tied to all of the scheduled agenda activities in one way or another, making it one of the most successful programs to date.

Kicking off the Exchange was a big conversation covering sustainability that was led by Breakthru Beverage Group, followed by one of the most motivational keynotes, Steve Shlemon, CEO, Whiskey Cake Holdings. Steve is a 40-year veteran and shared quips and quotes from his own mentors as he imparted insights for the future of the industry.

The opening night’s mixer was the first crusade for the HEE family. Everyone donned capes and masks to participate, as HEE joined forces with KIND and Families in Transition to provide 150 backpacks, 150 Thanksgiving baskets and 150 Family Packs to families in Osceola County who are in need. Participants were broken into three teams, and it quickly became a fun, friendly competition to see who could finish their packing first. It was a tremendous crusade and the result and reward was presenting the filled backpacks with school supplies, the Thanksgiving baskets with a meal and the Family packs with personal hygiene items to the Families in Transition team, who will make sure they go to families in need.

Colleen McClellan, Datassential, presented the Opening General Session on Trendspotting. The teams were taken through steps that would allow them to identify current trends and fads, and how far they will make it through the adoption cycle. The core of the HEE program is the one-on-one meetings, so the room was buzzing and full of energy as the first full day got underway. HEE is the only program that truly focuses on conversations and relationships through every activity on the agenda; the participants all get an opportunity to engage in real conversations that matter. One of the highlights of the HEE East program was renowned tiki expert, Jeff “Beachbum” Berry, who shared the history of Planter’s Punch and engaged participants with stories and history carefully woven into a phenomenal presentation, all while everyone enjoyed tiki libations.

HEE has become known for surprise additions to the

in the Mix Magazine

program, and the Monday night wine-pairing dinner was a showcase for ordinary heroes doing extraordinary things.

During each course — all of which were named after superheroes — stories of ordinary heroes were shared and customized capes were given to each. Recipients included: Brandon Crisler, Trellis Wine Group, who braved a mugger and helped save someone’s life; Patricia Murphy, Campari USA, who beat breast cancer; James Michael Patrick Skeadas, who has beat one cancer and continues to fight another in one of the toughest fights ever; and Paul Brown, The Melting Pot, who endured 77 hours on an elliptical to break a Guinness World Record but to also take a stand against opioid abuse. The night was complete when we were able to Skype in Chris Benziger of Benziger Winery. Chris was supposed to be present but had to rush home to California to battle the wildfires. He is a volunteer fireman who was one of many working tirelessly to put out the fires in Sonoma County.

The Skype chat provided insight as to what was going on in California, and featured his humor and grace while battling the fires as well as his commitment to the industry. Following Chris’ chat, we were able to raise some money for the first responders of Sonoma County.

With a program like HEE, engagement is the key component to the agenda. The Beverage Bazaar, which was launched in the spring, was back faster than a speeding bullet with four engaging, dynamic break-out rooms where the conversations truly focused on beverage. Discussions covered the Beverage League sharing the tribulations of legality; the Raiders of the Lost Ark, where we engaged in making a few tiki drinks; landing in another galaxy where our Jedi prowess brought out leadership qualities; and a pairing like none before where our Boston Beer Superheroes went to another universe, carefully crafting the art of pairing in unique and unparalleled ways.

The final day held more conversations, one-on-ones and ended with our final “Show Your Superhero” dinner. We celebrated the Golden Pineapple Hall of Fame, Class of 2019, which included Don Billings, in the Mix magazine; Donna Frederick, Beam Suntory; Dan Hoffman, Marriott International; and Larry McGinn, IMI Agency. These four individuals have been trailblazers and leaders in the hospitality industry, sharing their dedication, passion, leadership and mentorship. They truly represent the word “hospitality” in every way.

Our final award of the evening was the coveted Teddy Mac Award, which was established to honor and remember our HEE Board Chairman, Teddy McAleer. The award is presented to an individual who exemplifies the qualities that Teddy Mac held dear throughout his career in the industry. He was a beacon of light who cultivated his craft, shared his passion and truly wanted to make the beverage industry a better place. The third annual Teddy Mac Award was presented to Nichelle Ritter, The Food Hall Co. Nichelle definitely possesses all of the qualities that make this award so special and unique.

Hospitality Executive Exchange has grown into the premier program for the on-premise industry and continues to elevate the conversation through every component of the customized agenda. The family atmosphere lends itself to allowing all participants the opportunity to have fresh and relevant conversations throughout the program. 2020 is on the horizon and HEE is already underway with planning and allocating seats for the programs. If you would like to have more information regarding the program, please email Jen Robinson, jen@thepineapplegroup.net or visit the website, www.hospitalityexecutiveexchange.com for details. #jointheconversation #heewest2020

Top: Golden Pineapple Hall of Fame Class of 2019, L-R, Dan Hoffman, Marriott International, Donna Fredrick, Beam Suntory, Larry McGinn, IMI Agency and Don Billings, Publisher, in the Mix magazine.

Center: Dan Hoffman, Patricia Murphy, Scott Hempstead, Jen Robinson, Jayne Portnoy, Trudy Thomas, Michael Tolley and Donna Frederick Bottom Left: Carolyn White, Trinchero Family Estates; Dan Hoffman, Marriott International; and Donna Frederick, Beam Suntory, enjoy a conversation prior to the first night dinner.

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Top Left: Lacey Lauderdale, Walk-On’s Enterprises, engages with Ken Ruff, Beam Suntory, during the one-on-one meetings.

Top Right: Scott Hempstead, Misty Kyle, Adam Moore, Carissa Sweigart and Eric McCrory of The Boston Beer team, channeling their inner superhero.

Middle left: Jen Robinson and Stuart Melia Middle Right: Thanksgiving Basket Brigade Left: Jimmy Skeadas; Paul Brown, The Melting Pot; Patricia Murphy, Campari USA; and Brandon Crisler, Trellis Wine Group, were all presented customized capes for being ordinary heroes doing extraordinary things.

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Top Left: Kathy Casey Superhero Drink Top Right: Superheroes at the closing night dinner.

Middle Left: Mike Raven at the closing night dinner.

Middle Right: Rebecca Wilkie, Larry McGinn, Kristjan Olafsson Left: Mike Raven and Rebecca Wilkie, in the Mix magazine, were able to join the conversations.

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Top Left: Scott Hempstead and Patricia Murphy Top Right: Paul Brown, Mike Raven, Brandon Crisler Middle Left: Nichelle Ritter, this year’s recipient of the Teddy Mac award.’

Middle Right: Nora Lee Smith, Delicato Family Wines; Donna Frederick, Beam Suntory; Patricia Murphy, Campari USA; and Rebecca Smith, Monin USA, all join the effort of the crusade.

Far Left: Keynote speaker Steve Shlemon, CEO, Whiskey Cake Holdings

Zac and Winemaker John Killebrew 6

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Left: Renowned tiki expert, Jeff “Beachbum” Berry, led the HEE family in a great story of the history of Planter’s Punch and how tiki came to be.

Top Left: Chris Benziger being Skyped.

Top Right: Cory Lattuca, Grimaldi’s; Kristjan Olafsson, Helix Vodka; and Brandon Crisler, Trellis Wine Group, all got into the spirit of the theme.

Middle Left: Sam Ballas, CEO, East Coast Wings, takes notes during one of his one-on-one meetings.

Middle Right: Participants discuss sustainability and how it will impact the beverage industry during our opening kick-off.

Bottom Left: Rebecca Millay, Buffalo Wings & Rings Bottom Right: Crusade — Stuffing backpacks.

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2020 Preview: VIBE moves to the Omni La Costa Resort & Spa in Carlsbad, California For more than 10 years now, the Very Important Beverage Executive (VIBE) Conference has brought together corporate level beverage buyers, chain decision-makers, owners, operators, beverage directors, marketing executives and F&B executives of national account restaurant chains, plus their counterparts from hotel, casino, cruiseline and contract foodservice businesses. Joined by industry suppliers and beverage alcohol distributors, it’s become the key meeting each year for decision makers looking to keep on top of trends.

While the next event is still in the final planning stages, details of the seminars, panels and presentations have taken form. Moving up the coast from its recent home in San Diego, next year’s conference lands at the Omni La Costa Resort & Spa in Carlsbad, California, with its award-winning spa and eight swimming pools.

The conference kicks off Tuesday morning, February 25, with research firm Datassential’s “Getting their Attention,” a tour of the hottest adult beverage trends, led by Jack Li And Colleen McClellan. Then, research firm Technomic presents “The Frequency Factor: Driving Traffic and Sales,” led by company principals Donna Hood Crecca and Dave Henkes. Concerning the adult beverage sales challenge in an environment where strong growth in patron traffic is lacking, the pair will address market forces influencing traffic, the role of adult beverages in the MixMix Magazine Magazine 60 60in the 2

in the Mix Magazine

in driving traffic, and how repeat visits are crucial to increasing sales.

Right after the Technomic seminar comes “Click Here to Download: What You Need to Know About Technology,” a panel discussion led by Matt Durbin of Durbin Consulting Group. Endless waves of new technologies are coming at an accelerated pace, and the goal of this session is to highlight the most practical and useful tech tools and services available. Panelists Nikhil Kundra, CEO, Partender; Sherif Mityas, Chief Experience Officer, TGI Fridays; Kelli Valade, President & CEO, TDn2K; and Shane Wheatland, Chief Marketing Officer, Omnivore bring a unique perspective and real-world examples that impact both internal operations and the guest experience.

Lunch and table discussions are next, followed by a workshop series. Sessions include “Me and My Negroni ... Which Gin is Right for You?” led by bartender extraordinaire Tony Abou-Ganim, who explores the Italian aperitivo beverage that has become a cocktail category all its own. At the same time, workshop #2 features Colleen McClellan of Datassential with a look at how to menu wines to sell. This hands-on workshop focuses on how to lower the barrier to trial for a glass of wine new to a menu.

Also up at 1:30 will be the annual VIBE On-premise Beverage Consumer Trend Study led by Mike Ginley of First Choice Brands, with several new topics on actionable beer, wine and spirit cocktail trends to help

build better beverage programs. Fielded exclusively for the VIBE Beverage Conference, it includes fresh questions supplied by past conference attendees and is fielded right before the conference with 1,000+ participants who are on-premise national chain beverage consumers.

Workshop #4 is “Refining Your Drinks Program Based on Global and Local Trends,” with Scott Elliott and Matthew Crompton, Nielsen CGA, who will dive into exclusive on-premise data to reveal the essential drink trends across Europe and the U.S. Combining a variety of Nielsen CGA’s research products, this session highlights key dynamics around concept supply, consumer drivers and the influence of bartenders, as well as local POS sales and price performance.

Two sessions will end Day One. First, “Retail Disruption and What it Means for the Foodservice Industry” will be presented by David Portalatin, NPD Group. In this session, he examines how the retail landscape continues to undergo significant change as shifting consumer spending patterns and encroaching commerce alter the way consumers shop. Then “Hotel F&B — Trends in a Growth Segment” with Dave Henkes taking the lead with panelists including Devin Burns of

Omni Hotels & Resorts, will examine opportunities, looking through the lens of the consumer, to understand drivers for beverage consumption and evaluating best-in-class operator programs. The VIBE Opening Night starts at 5 p.m. for Pinnacle sponsors and operators and runs 5:30 – 7:00 for all others, with multiple sponsor evening events open to operators.

That’s it until Wednesday, February 26, when the conference kicks off with “Cannabis Hospitality: Now & Next,” with Donna Hood Crecca of Technomic and Freddie Wyatt of Munch and Company. From legal recreational marijuana to CBD products, the cannabis market is exploding, as is an emerging cannabis hospitality scene.

The session will focus on how consumers are responding, where threats and opportunities exist and what operators need to do. Hint: You need a cannabis plan.

Then, another set of four workshops will be offered, including a repeat of Tuesday’s VIBE On-premise Beverage Consumer Trend Study, as well as “A Rosé for All Seasons” with Master

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Sommelier Rebecca Fineman. In this seminar, Rebecca will select a lineup of pink wines and speak to their applications beyond being a hot day’s refresher.

What’s next for the changing status of beer?

Stephen Beaumont of Beaumont Drinks will chart how the beer market is changing all the time, with panelists including Nate Grover, Director of Bar & Beverage, Applebee’s, and Brian Lebredo, Beverage Director, Texas Roadhouse, in the third workshop, and in the fourth session, the effervescent Kathy Casey of Liquid Kitchen will focus on “New Horizons in Non-Alcoholic.” From NAB bars and pop-ups to new products and delivery, a panel of 62 4

in the Mix Magazine in the Mix Magazine

industry experts will share what they’ve seen, and what the future holds in this ever-growing category.

The final late morning workshop series will include a repeat of “Refining Your Drinks Program Based on Global and Local Trends” with the wise men from Nielsen CGA, along with “Growing Green — Responsible Grape Farming” with Bob Bath of the Culinary Institute of America at Greystone.

That session will focus on responsible farming techniques, which are quickly becoming the norm in the wine industry, a philosophy that aligns exactly with current consumer preferences, particularly millennials. Also, “Leading by Styles: Unlocking Growth in the Beer Category” will feature Sara Hillstrom of Anheuser-Busch exploring the breadth of beer styles available and mapping them to the right consumer taste preferences and occasions, in order to unlock growth for the beer category and uncover trade-up opportunities through the occasion-based, lead-by-style viewpoint. One more workshop rounds out this group: “Making Use of Secondary Ingredients” with David Commer, Commer Beverage Consulting, and Brian Bell, Abuelo’s. Finding additional uses for items already in your pantry is a winning strategy, and the pair share and taste through some ideas and strategies for making use of secondary ingredients.

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THE SEASON N A P A

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Napa’s most diverse and dynamic destination, dedicated to inspiring passion, creativity, and discovery.

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in the Mix Magazine RAYMONDVINEYARDS.COM

For more information on how to get these highly acclaimed wines in your area, contact mark.drake@dlgconsultants.com

Drink responsibly.

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Introducing a Bourbon That Redefines Bourbon.

Legent ™ is a unique collaboration between whiskey legends Fred Noe and Shinji Fukuyo. Together, they took the best of their respective whiskey-making traditions and created a bourbon that pushes boundaries and continues their pursuit of mastery. A Kentucky straight bourbon that’s partially finished in red-wine and sherry casks and then meticulously blended. It’s a new, distinctive whiskey experience that’s steeped in Kentucky tradition and Japanese detail.

LegentBourbon.com 68

in the Mix Magazine

LegentTM Kentucky Straight Bourbon Whiskey Partially Finished in Wine & Sherry Casks, 47% Alc./Vol. ©2019 Legent Distilling Co., Clermont, KY.