Page 1

in the Mix

Vol. 55 Spring 2018




Vol. 52 Summer 2017

Zac Brown

Z. Alexander Brown Wines


Natural Flavor Without Sweetness 2

in the Mix Magazine

Introducing Monin Concentrated Flavor – perfect for adding natural flavor without any added sugar or artificial ingredients to your beverage and culinary creations. Available in more than 20 delicious savory, spicy, fruit and herbal flavors derived from nature.

Cocktail Culture


– What is it and how do we define it?

I could not find a definition in any dictionary including Urban and Wikipedia. So, I thought I would combine their attributes. Cocktail cock•tail (käk´tāl) noun Defined as any alcoholic mixed drink, cocktail may mean any beverage that contains two or more ingredients if at least one of those ingredients is a distilled liquor. Culture cul•ture (kəl´chər) noun Defined as characteristic features of everyday existence (shared by people in a place or time); popular culture with a set of values, or social practices associated with a particular field, activity, or societal characteristic. The integrated pattern of human knowledge, belief, and behavior that depends upon the capacity for learning and transmitting knowledge to others.

Don Billings Publisher, in the Mix Media

“People who wonder if the glass is half empty or half full miss the point. The glass is refillable.” – unknown author

“3-Ingredient Cocktails” by Robert Simonson “The Way of Whisky” – A journey around Japanese Whisky by Michael Beazley “Mescal: The History, Craft and Cocktails of the World’s Ultimate Artisanal Spirit” by Emma Janzen “The Southern Foodways Alliance Guide to Cocktails” by Sara Camp Milam and Jerry Slater “Meehan’s Bartender Manual” by Jim Meehan “By Smoke and the Smell” – A search for handmade spirits around the world by Thad Vogler “And a Bottle of Rum: A History of the New World in Ten Cocktails” (Revised and Updated) by Wayne Curtis 3

The cocktail culture has evolved considerably in the past few years. It can also be very confusing if you observe the various propositions that describe the current status of the culture. Depending on whom you follow, we are either in a rebirth of the American cocktail, or we have already gone through a rise and fall of the craft movement. There are different camps that say the craft movement is alive and well, or that it has run its course and simplicity is back. And we are in the middle of a “classic” cocktail resurgence. According to some, the craft “revolution” movement, which started about 10 years ago, is over. Others say it’s simply evolving. In any case, it created more demand for cocktail programs for independents and restaurant groups alike, which is a good thing. The cocktail revolution, in part, was unlocking history, improving ingredients and mastering techniques. Left are some recent books on cocktails and spirits for your reading consideration that help define where cocktails have been and where they are going. – Don Billings Fall 2017 •


The 2017 Support Awards presented to Don Billings and Rodney Strong Vineyards.

CORE Hosts Third Annual Founders’ Dinner at AT&T Stadium, Honoring Award Recipients Don Billings of IMI Agency and Publisher of in the Mix magazine, and Rodney Strong Vineyards CORE, a nonprofit granting support to children and families of food and beverage service employees navigating life-altering circumstances, hosted the organization’s third annual Founders’ Dinner at AT&T Stadium in Arlington, Texas on November 14, 2017. Hosted by Legends Hospitality, the event honored the generous support of Don Billings of IMI Agency with the Lifetime Support Award, and Rodney Strong Vineyards with the 2017 Support Award for their ongoing contributions, which have helped more than 100 families this year thus far. CORE’s board of directors, advisory council, COREporate members, staff and featured special guests, including a local Dallas-area family who received support from CORE, gathered together for this annual dinner at AT&T Stadium. The event program included a brief overview of CORE’s success over the past year, introductions of key board members and constituents, and the presentation of the evening’s two Founders’ Dinner Award recipients, Don Billings of IMI Agency and Rodney Strong Vineyards. Event festivities also included a VIP tour of AT&T stadium, courtesy of Legends Hospitality. Since CORE’s inception in 2004, Don Billings and his team at IMI Agency have supported this organization by giving time and energy as volunteers and ambassadors, as well as donating as COREporate members. Don’s support and passion for CORE has been integral to the organization’s growth, as he has helped spread awareness of the organization far and wide as well as encouraging his staff and network to follow suit. CORE is grateful for his lifetime commitment to our mission of giving back to our own. 4

in the Mix Magazine

In 2017, Rodney Strong Vineyards (RSV) donated over $20,000 to CORE through COREporate memberships, event sponsorships and on-premise promotions. Five of the RSV team members are now CORE ambassadors, providing support at events and promotions around the country. Vice President of National Accounts On-Premise Colleen Brennan serves on CORE’s board of directors and was on hand at the Founders’ Dinner to accept the 2017 Support Award on behalf of her team. CORE was honored to be the guest of RSV at their 2017 national sales meeting, and is grateful for the RSV team’s support through on-premise promotions that partner with local distributors to benefit CORE. “This annual celebration of our CORE family is something we look forward to all year,” Lauren LaViola, Executive Director at CORE, said. “We come together to share our growth and success from the past year, as well as to inspire continual help for those in need. This year, honoring Don Billings and Rodney Strong Vineyards was extra special – both recipients made a significant impact in the lives of our CORE families, and we can’t thank them enough for their generosity and support. We are also grateful to Legends Hospitality for hosting the CORE Founders’ Dinner for three years running.” If you are interested in getting involved with CORE, please contact Lauren LaViola at lauren@ or via phone at 678-689-7938. For more information on CORE or to make personal donations, please visit


Top Left: Colleen Brennan, Vice President of National Accounts OnPremise for Rodney Strong Vineyards, accepting the 2017 Support Award. Colleen also serves on CORE’s board of directors. Top Right: Don Billings addressing the attendees and expressing his gratitude. Above: The group of supporters at the third annual Founders’ Dinner at AT&T Stadium in Arlington, Texas on November 14. Left: Don Billings, Founding Partner of IMI Agency and Publisher of in the Mix magazine, receiving the 2017 Support Award from CORE Chairman of the Board Joe Smith, of Monin. Spring 2017 •



52 Innovate




in the Mix Magazine

4. 28. 34. 52. 68.

CORE Chronicles – CORE Hosts Third Annual Founders’ Dinner at AT&T Stadium In a Fog – the story behind Hangar 1 Fog Point by Mike Raven Career Moves – changing positions in the industry. Cover Story – An interview with Zac Brown of Z. Alexander Brown Wines. Breaking the Beverage Code in Banquets and Events by Lou Trope

12. 42. 62. 74.

Drinks and Dishes with Kathy Casey Liquid Kitchen Petal Power by Kelly Magyarics, DWS Put On a Show: Discover How to Create Instagram-Worthy, Captivating Cocktails by Jaclyn Marks of Datassential Seasonal Spring Cocktails by Monin

14. 24. 30. 36.

The Adventures of George: The Night George Drank Manhattans with Dale DeGroff. by Tony Abou-Ganim New Openings – Showcasing some of the country’s newest properties. Rhum Agricole by Edward M. Korry, CHE, CSS, CWE Spotlight Interview – Michael David Winery with Sixth Generation Melissa Stroud, Vice President of Sales and Marketing.


4 12

28 42



Spring 2017 •


EDITOR’S LETTER Our cover story for spring highlights the wine-loving country music star, Zac Brown. Read about how he got into the business and the story behind his “Uncaged” wines. This issue we also feature a “Spotlight” on Melissa Stroud, sixth generation family member at Michael David Winery. Learn about the making of some of the country’s most popular wines including Freakshow, Earthquake, Inkblot and more. Enjoy this season of new beginnings. I hope your business does well! Mike Raven Managing Editor, in the Mix Media

IMI J. GABRIEL FORE, CFBE, CS, Account Manager


Before joining IMI, Gabriel spent 17 years in restaurant and hotel operations, rising from bartender to Multi-Unit Manager, and starting new businesses from the ground up to directing and developing corporate beverage programs. As a Certified Food & Beverage Executive and Certified Sommelier, Gabriel has spent his entire adult life becoming proficient in all aspects of the hospitality industry, with a special passion for and focus on marketing, business development strategies, and all things beverage. Above all, he believes in the power of positive communication, advocating for transparency, and building foundations. What are your responsibilities with IMI? I manage and help develop all the beverage programs that fall under the Hilton umbrella, and create strategies for new programs with emerging brands. What do you like best about working with IMI? I get to solve puzzles every day and build relationships across the country at the same time. What hobbies do you enjoy? Running, reading, watching sports and playing with my two young boys.


in the Mix Magazine

What are your favorite sports teams? I know this isn’t going to be a popular answer, but I am an avid Duke Blue Devils basketball fan and have been since I was a child. Being from North Carolina, you kind of have to pick at an early age. Also, I’m a huge Carolina Panthers fan and never miss a game. What is your favorite travel destination? Really anywhere with great scenery and/or a vibrant food and beverage scene, but I’d say it’s a tie between wine country and the Caribbean. What is your favorite food? I love all wellmade foods, and it greatly depends on the time of day and definitely what beverage I may be drinking at the time. I am a total nerd when it comes to food and beverage pairings – honestly, there isn’t a meal where this doesn’t cross my mind, even if it’s just a lemonade with a chicken salad sandwich. What is your favorite adult beverage? As a Somm, you’d think wine would be the easy answer. However, it’s truly the beverage I’m drinking at the moment. That’s the one that’s always my favorite, because it was specifically chosen for a reason only that moment could offer. One thing you can’t live without? My family – particularly my wife and boys. They are my support system and the fuel that keeps me going. Okay, that’s three things I can’t live without – but you get what I mean!

The Perfect Cocktail Every Time

REVOLUTIONARY AUTOMATIC COCKTAIL BEVERAGE SYSTEMS THE MOST ADVANCED AUTOMATED COCKTAIL DISPENSING SYSTEM The revolutionary Smartender® delivers speed, consistent pour and ease-of-use to establishments looking to maximize output, increase efficiency and improve customer service. Available in both modular and portable units, find out why Smartender® is the complete bar system of choiceCOSTS for leading hotels, bars, restaurants and entertainment facilities nationwide. NO OVER-POURS! REDUCES LABOR





Spring 2017 • 9 IN THE USA

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).




Media Video

Tony Abou-Ganim Kelly Magyarics 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 wine tastings and classes for private and corporate groups.

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


D o n B illin g s

Kelly Magyarics


Editor – Michael Raven Designed by – Kester Chau Copy Editor & Proofreader – Christine Neal Associate Editor – Celeste Dinos Associate Editor – Helen Benefield Billings A DV E RT I S I N G S AL E S , E D I TOR I A L AN D BUS IN E S S OFFIC E

Kathy Casey

Jaclyn Marks

Kathy Casey is an award-winning chef and mixologist, best known as the original “Bar Chef.” She owns Kathy Casey Food Studios – Liquid Kitchen®, a global full-service food, beverage and concept development agency. Contact: info@ Follow: @KathyCaseyChef.

Jaclyn Marks is a publications specialist at Datassential, a supplier of trends, analysis, and concept testing for the food and beverage industry. She has bachelor’s degrees in both English and graphic design, and she uses elements from both fields to help create Datassential’s TrendSpotting repor ts that cover the latest trends in foodservice.


in the Mix Magazine

Edward Korry Edw ard is an As s ociate 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.

Lou Trope Lou served as a global VP of Food and Beverage for branded, independent and luxury hotel groups as well as a successful operator in Bermuda, London, Maui, Philadelphia and San Diego. He takes this experience into his new role as the President of LJ Trope & Co. LLC. Lou works with clients to assist them in concept development, strategy and much more.

1 1 9 6 B u c k h e a d C ro ssi n 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 @ i tm m a g . co m WE B I T M m a g .c o m i n t h e M i x m a g azi n e i s p u b l i sh e d q u a r te r ly by iM i A g e n c y. Al l r i g h ts re se r ve d. No p a r t o f t h is p u b lic a ti o n m ay b e re p r i n te d o r o t h e r w is e re p ro du ce d w i th o u t w r i tte n p e r m is s io n f ro m th e p u b l i sh e r.

in the Mix is exclusively operated and owned by Incentive Marketing Inc . Submissions: Incentive Marketing Inc. assumes no responsibility for unsolicited manuscripts or photographs.



In 1992, SKYY set the standard by making America’s first quadruple distilled and triple filtered premium vodka • MADE WITH REAL FRUIT: Like our other amazing offerings, SKYY Infusions Sun-Ripened Watermelon is made with real watermelon • TRENDING WITH BARTENDERS: Watermelon is a top popular & trending flavor in a study of 15,000 bartenders in 2016** • VERSATILE FLAVOR: Enjoyed on the rocks, or in delicious cocktails like the Watermelon Martini or Watermelon Spritz

©2018 Campari America, San Francisco, CA. Please enjoy responsibly. **Acturus Bartender Survey – January 2017

Winter 2017 • 11

Honey Bacon Corn Cakes These corn cakes can be baked and served in small oven-safe Mason jars, or make them bite-size in mini muffin tins. Makes about 20 cakes • • • • • • • • • • • • • •

6 ounces wt. salted butter, room temperature 1/3 cup granulated sugar 2 tablespoons bacon fat 1 tablespoon minced fresh ginger 3 eggs 1 cup cake flour 1 teaspoon baking powder 1/4 teaspoon kosher salt 1/2 cup yellow cornmeal 2 tablespoons clover honey 2 tablespoons extra virgin olive oil 2/3 cups grated pepper jack cheese 1/2 cup cooked bacon, chopped 3/4 cup frozen corn kernels, thawed and drained well

Preheat a convection oven to 325 degrees Fahrenheit (350 degrees if using a standard oven). Cream the butter and sugar in a mixer with a paddle. Add the bacon fat and ginger and whip in. Add the eggs, one at a time, mixing until well incorporated. Sift the flour, baking powder and salt together; then stir in the cornmeal. Add the sifted ingredients to the butter mixture, mixing on low speed until blended. Add the honey and olive oil and mix in well. Add the cheese, bacon and corn kernels, and stir to combine. With cooking spray, lightly coat half pint, widemouth oven-safe baking jars and place on a sheet pan, slightly spaced out (or use muffin tins). Portion the batter with a #30 scoop (about a scant 1/4 cup) into each jar. Bake for about 15 to 18 minutes, or until just done when tested in the middle. Rotate pans as needed while baking. Right before serving, top each corn cake with a dollop of Savory Tomato Ginger Jam and a sprinkle of green onions.


in the Mix Magazine

Spring Into These Brunch Combinations for a Crowd Brunch is all the rage these days, making it a hot, hot daypart! Offering up craveable, shareable dining experiences will not only add menu interest but also can be perfect for upselling, too. My Honey Bacon Corn Cakes topped with a speed-scratch preserve like Savory Tomato Ginger Jam are the perfect example of a tasty brunch bite, ideal for sharing. Tight on time? Sauté some fresh ginger and chopped tomatoes. Simmer them down and then stir in a jar of marmalade. Reduce the mixture and you have a tasty speed-scratch corn cake topper in no time at all. I suggest pairing a pitcher of Sake Sangria with a platter of these savory corn cakes for a great start to a #BoozyBrunch experience – instant table upsell opportunity! – Kathy

Sake Sangria TYKU Junmai Sake’s subtle hints of pear make for a smooth and delicious replacement for wine in this unique twist on a Sangria. Makes about 6 servings • 1 bottle (720ml) TYKU Junmai Sake • 4 - 6 tablespoons honey (depending upon sweetness level desired) • 1-inch piece of fresh ginger, peeled and thinly sliced • 1 stalk fresh lemongrass, halved lengthwise and then cut into 3- or 4-inch pieces • 4 slices of lemon • 6 slices of orange • 1 large plum or apricot, pitted and cut into thin wedges, or 1/2 cup sliced strawberries or fresh raspberries In a large pitcher, combine all ingredients and stir with a spoon, crushing some of the fruit. Cover and refrigerate for at least 12 hours, or up to 2 days, to let the flavors marry before serving. Server over ice and include some of the fruit in each serving. Kathy Casey is an award winning chef and mixologist, best known as the original Bar Chef. She owns Kathy Casey Food Studios - Liquid Kitchen® a global full-service food, beverage and concept development agency. Contact: Follow: @KathyCaseyChef

Recipe s , food and co cktail photo by Kathy C a s e y Liquid Kitche n ®

Photo courtesy of TYKU Sake Spring 2018 • 13

The Adventures of George by Tony Abou-Ganim

The Night George Drank Manhattans with Dale DeGroff George, being a bit of a bon vivant and someone who truly appreciates and loves the finer things in life, had the opportunity to attend a Gin seminar presented by the always-charming Charlotte Voisey. During the presentation, he learned the subtler details that distinguish one Gin from another and he was quite inspired by a quote of Charlotte’s: “Through greater knowledge comes deeper enjoyment.” This simple statement had such a profound impact on George that from that moment forward, he continuously strived to improve his spirit and cocktail knowledge. So when the opportunity to apply for the prestigious BAR 5-Day Certification Program presented itself, he jumped at the chance and was lucky enough to be one of 64 participants selected. 14

Quarter, in theFrench Mix Magazine

New Orleans

George arrived in New York, checked into the Ritz-Carlton and headed directly to one of his all-time favorite Manhattan restaurants, LUPA. He grabbed a seat at the little bar and quickly ordered an Aperol Spritz and the Affetatti Piccolo, which consisted of Salumi, Prosciutto di Parma Gran Riserva, Coppa Cotta, Bresaola, Lingua and Testa. Yum! Finishing the last, thinly sliced piece of prosciutto, George contemplated the primi section of the menu, knowing that he had to have the Bavette Cacio e Pepe, but also wanting to try something new. So he asked the bartender for some recommendations. “Well, if you’re really hungry and you can’t make up your mind, I would suggest the Roman Pasta Tasting Menu,” she suggested, “and pair it with a glass of Bastianich Vespa Bianco from Friuli.” “Done!” he replied. In addition to his favorite, he also sampled delicious bowls of Saltimbocca Ravioli, Bucatini All’Amatriciana, Spaghetti alla Carbonara, and finished with Pajata Finta. “Did you save room for dessert?” she asked. “Not possible, but I would love an espresso and a glass of Averna,” he answered. George finished his coffee and Amaro, paid the check and headed back to the Ritz where he was anxiously

anticipating a very good night’s sleep before launching into the next five days of spirit and cocktail education, known simply as BAR 5-Day. Over the course of the next four days, George was exposed to virtually every spirit on the planet and many of the most famous cocktails crafted from them. He learned to distinguish between a Vodka made from Rye and one made from potatoes, and was fascinated by the histories surrounding the fantastic profession of bartending, the bartenders who rose to fame during the Golden Age, and the cocktails they fashioned. He was inundated with facts, stories, anecdotes, rumors and tales by the likes of Paul Pacult, David Wondrich, Steve Olson, Doug Frost, Andy Seymour and Dale DeGroff. By Thursday night, he needed a stiff drink! “Hey George, would you like to join my wife, Jill, and myself for some dinner and drinks at the Dead Rabbit?” Dale inquired. “Sounds amazing! I would love to join you, as long as it’s not an imposition,” George replied. “Not at all. Grab your stuff. It’ll be fun!” Within minutes they were pulling up in front of the Dead Rabbit and were greeted by the doorman who led them up the stairs to the parlor, where a welcoming host directed them to the table. George had never been

The Dead Rabbit Spring 2018 •

able to get a reservation at the legendary saloon but it helps when you’re with Dale. They were presented with the cocktail menu and a complementary teacup of punch, and then the waitress approached the table to take their order. After perusing the serious cocktail menu featuring some fantastic, creative concoctions by Jillian Voss, Dale ordered. “I would really love a Manhattan with Bulleit Rye, and if you could ask Jillian to use my bitters I would appreciate it, and a Hot Toddy for Jill.” “I’ll have a Manhattan as well; same way, please,” George requested. They all enjoyed the punch until their cocktails arrived. “So you’re a Manhattan drinker?” Dale asked. “I do enjoy a well-made Manhattan,” George replied, “and this one is fantastic!” “Many of the boroughs of New York have cocktails named after them – the Brooklyn, the Bronx and the Queens – but none are as famous as the Manhattan,” Dale continued. “A popular story suggests that the drink originated at the Manhattan Club in New York City in 1874, where it was invented by Dr. Iain Marshall at a party hosted by Lady Randolph Churchill, Winston’s mother, in honor of presidential candidate Samuel J. Tilden.” “And that’s not the story?” George questioned. “Well, thanks to our good friend David Wondrich, we know that Lady Churchill was in England about to give birth to Winston at the time of the supposed party,” Dale explained. “So perhaps the drink was created at and named for the Manhattan Club, but not at that particular shindig.” “So what is the story behind the drink? It surely must have been invented in the city,” George commented. Dale caught the waiter’s attention and ordered another round of Manhattans and a couple of dozen oysters. Then he continued, “No one knows for certain. But according to William F. Mulhall, a bartender who worked at New York’s Hoffman House in the early 1880s, the Manhattan cocktail was invented by a man named Black, who kept a place 10 doors below Houston Street on Broadway in the 1860s. It was probably the most famous drink in the world in its time.” The second round of Manhattans arrived and George found them to be icy cold, boozy-strong and spicy, with an extra layer of complexity provided by the pimento bitters. As he sipped, he felt the satin-like nectar slowly warm him from the inside out, Top Right - Dale DeGroff Right - Tony Abou-Ganim and Dale DeGroff 16

in the Mix Magazine

providing a soothing glow and putting a large smile on his face. All was well in the world. The oysters were delivered, freshly shucked, and Dale ordered a couple of pints of Guinness to accompany them. The rich, dark, creamy stout turned out to be the perfect match to the sharp saltiness, subtle sweetness and mild brininess of the oysters – who knew? I guess Dale did. “Another Guinness?” Dale asked. As much as George would have loved to sit there late into the night, drinking another pint and listening to Dale’s stories, he knew that tomorrow morning brought with it the practical and written exams, and he wanted to do a little more preparation. “I would love to but tomorrow is a big day and I think it’s time for me to call it a night,” George answered. “Us, too!” Jill interjected. As they were all leaving, Dale made a point of thanking Jillian for the wonderful Manhattans, tipping the piano player and saying goodnight to the doorman. What a class act! Back at the hotel and settling into bed, George reflected on the amazing evening he had just experienced, and the memory of his father’s words came flooding back to him: “George, a gentleman knows how to tie a bowtie, always gets the door for a lady, tips the piano player and appreciates the beauty that is the Manhattan cocktail!” Happiness!

Spring 2018 •


Dale DeGroff ’s Manhattan • 2 oz Bulleit Rye (I like that 95% Rye mash bill) • 1 oz Martini Rubino Vermouth • Dash Dale DeGroff’s Pimento Aromatic Bitters

In an ice-filled mixing beaker, add Bulleit Rye, Martini Rubino Vermouth and Dale DeGroff ’s bitters; stir until very cold. Strain into a chilled cocktail glass. Garnish with two brandied cherries.


in the Mix Magazine

bon vi•vant noun 1. A person who enjoys a sociable and luxurious lifestyle. 2. A person having cultivated, refined and sociable tastes especially with respect to food and drink.

Spring 2017 •


Spring 2017 •



in the Mix Magazine


in the Mix Magazine

Spring 2017 •


New Openings

Washington D.C. – The Wharf 801 Wharf Street Southwest, Washington, DC 20024 This InterContinental hotel is the newest addition to the re-imagined Wharf neighborhood. Perfectly placed on the beautiful Potomac River, InterContinental Washington D.C. – The Wharf enjoys the most incredible waterfront views of D.C., while modern luxury, culture and a rich history combine in the Wharf neighborhood to create a perfect atmosphere for guests and locals alike. The convenient location means getting there and getting to center city has never been easier. InterContinental Washington D.C. – The Wharf has immediate access to major roadways, it is blocks away from public transit stops, and is a short five miles away from the Reagan National Airport. The InterContinental Washington D.C. – The Wharf brings sophistication to its contemporary style, allowing guests to feel right at home. It also features two upscale restaurants and a dynamic pool bar & grill, which are sure to satisfy all tastes. The guests also have access to our sprawling full-service spa and refreshing rooftop pool with striking Potomac River views. Photos by PhotoBriceno


in the Mix Magazine

(above left) Park Street Kitchen outdoor dining (bottom left) Park Street Kitchen (bottom right) Park Street Lobby Bar

Des Moines 435 Park Street, Des Moines, Iowa, 50309

The Hilton Des Moines Downtown is a bright and modern hotel in step with the techcentric area. Being part of the Des Moines Skywalk system, the hotel is connected to the Iowa Events Center, which is perfect for convention attendees. The hotel features plenty of amenities including an indoor pool, fitness center and 14,000 square feet of stylish event space. The Park Street Kitchen will showcase Iowa’s bountiful produce, prized pork and beef dishes, and more. Freshness of ingredients and seasonality are key factors in the restaurant offerings. The use of elements of fire, stone and wood in design creates a warm and inviting ambiance. The restaurant also offers an outdoor deck with a fireplace for al fresco dining. The beverage program features signature cocktails that are created with local spirit and mixer partners, along with a curated wine list combining local features as well as New World and Old World classics. Photo by Ally Mauro Spring 2018 • 25

Norwegian BLISS Imagine exhilaration while exploring the wilds of Alaska. Imagine relaxation upon finding your slice of paradise in the Caribbean. Imagine “bliss” – that’s what you’ll experience when you vacation on Nor wegian Cruise Lines’ newest and most incredible ship, Nor wegian Bliss, coming to Alaska and the Caribbean in 2018. Custom-built for the spectacular, Nor wegian Bliss features a revolutionar y Obser vation Lounge for you to soak in ever y stunning moment, from bald eagles soaring over glaciers to dolphins splashing through warm turquoise waters. Nor wegian’s original beverage concepts will round out the ship’s culinar y offerings. The District Brew House will ser ve 24 beers on tap and more than 50 bottled beers. Local favorites on tap at The District will include craft beers f rom R e d Ho ok Bre wer y and E ly s i an Bre we r y i n S e att le, as wel l as Wy nwo o d Bre we r y and M.I .A . 26

in the Mix Magazine

Beer Company in Miami. The Cellars, a Michael Mondavi Family Wine Bar, will offer a curated wine list featuring 35 grape varietals including top selections from Washington-area vineyards, Tuscany and Michael Mondavi’s own Napa Valley Estate. Paying homage to her homeport cities, Nor wegian Bliss’ beverage program will also feature a selection of local craft cocktails developed by Seattle-based celebrity mixologist and chef Kathy Casey as well as Miami-based Gabe Orta, one of the master curators behind the city’s ultra-popular BarLab concepts. Whether you choose to go tropical or a little wild, there’s one word to describe the experiences awaiting you on Nor wegian’s newest ship: bliss!

Opposite page, top left: The open-air laser tag course, themed as an abandoned space station, comes to life both day and night as guests go into stealth mode and compete against family and friends with state-of-theart laser guns. Opposite page, bottom left:The two-level electric-car competitive race track, the longest at sea at nearly 1,000 feet, will rev up the hearts of all who race around her many twists and turns. With four speed settings accommodating novice, inter mediate and advanced drivers, cars can reach up to 30 miles per hour, with a special “turbo boost” available on each lap. Opposite page, bottom right: The Atrium Bar aboard the Bliss Above, bottom left: La Cucina offers the tastes of Tuscany. Top right: Maltings Whiskey Bar has a unique international variety of spirits. You can sip your way around the world while enjoying an intoxicating view. Bottom Right: The Cellars, a Michael Mondavi Family Wine Bar Spring 2018 •


Above: Hangar 1 Fog Point fog catcher. Left: Hangar 1 Head Distiller, Caley Shoemaker 28

in the Mix Magazine

In a Fog By Mike Raven

I recently viewed a feature on TV about Hangar 1 Vodka’s Fog Point. Being a big fan of Hangar 1 and having a long relationship with Proximo, the supplier of Hanger 1, I found my curiosity sparked to learn more and share this intriguing endeavor with you. As the story goes, after California emerged from several years of drought, Hangar 1’s Head Distiller Caley Shoemaker decided to experiment with a more sustainable way of obtaining fresh water – harvesting San Francisco’s fog in fog nets. In an interview on “Sunday Morning” on CBS, Caley explained her taste of the water, “It almost, like, whispers to the places the fog traveled. I mean, it sounds kind of silly, but with all that little bit of salinity and minerality, you can almost, like, taste the journey of the fog.” Caley incorporated the help of Chris Fogliatti (the name fits!), an experienced fog harvester, and together they installed Hangar 1’s very own fog catchers to turn fog into fresh water. The nets are designed to capture the microscopic droplets of the fog and convert them into larger ones, which eventually fall into the trough and are collected. The process takes a long time and the resulting amount of water collected is small, but with more nets, comes more water. This water is then blended with Vodka distilled from premium vintage wine made at Bonny Doon Vineyard, by legendary winemaker Randall Grahm. It is sourced from a sustainable vineyard on the Central Coast. This revolutionary experiment yields an extraordinarily crisp, pure and glutenfree sipping Vodka, with elegant hints of pear, citrus and honeysuckle. The product is expensive (over $100/750ml) and hard to find, but from what I have read, it’s worth the experience! You can view extraordinary videos of the process on Hangar 1’s website. Hangar 1 has other exceptional Vodkas as well, including Straight, Buddha’s Hand Citron, Mandarin Blossom and Makrut Lime. They also make a line of Distiller’s Exclusive Vodkas including Chipotle, Pink Peppercorn and Honeycomb. Spring 2018 •


Rhum Agricole

by Edward M. Korry, CHE, CSS, CWE, Department Chair at Johnson & Wales University


in the Mix Magazine

I was first introduced to Rhum Agricole in the 1990s but without the context of what to do with it, it didn’t make the impression that I got a decade later from attending a seminar with Benjamin Mélim-Jones of Clément Rhum, at Tales of the Cocktail in New Orleans. It was there that I was given a Ti’ Punch, the iconic cocktail of the French Caribbean, and also sipped a Clément XO for the first time from Martinique AOC. While sugar cane has been grown in the French Caribbean islands since 1640, the development of Rhum Agricole, as we know it today, is a relatively modern development. Historically, cane was planted mostly for sugar production. During World War I, production soared when France needed more alcohol to fuel the war. However, when France imposed importation restrictions on the French Caribbean islands in 1922, which continued until the 1960s, the result was an almost total loss of production. What distinguishes Rhum Agricole from its other Rum counterparts is that it is made from fermented, freshly pressed cane juice rather than from molasses, a sugar byproduct. Not all Rums from Martinique are Rhum Agricole – 40 percent of the island’s cane production is intended to produce molasses, which is used to make Rhum Traditionnel (or industrial Rum). The other differentiation from industrial Rum is that Rhum Agricole can be a reflection of the terroir in which it

is grown. It needs to be processed as close to the sugar plantations as possible so that the juice is as fresh as possible and has not had a chance to oxidize. Even after many years of aging in oak barrels, the subtle flavors from a sense of place still shine through. For example, in Martinique and the Guadeloupe islands, it is not merely the volcanic soils that give a sense of place but also whether the plantations are on the cooler, leeward eastern Atlantic side where more vegetal notes predominate, or on the western side of the islands where there is a fruitier note. Rhums Agricoles are more expensive to produce because of the handling of the fresh cane juice and the degree of manual labor involved. Many plantations’ crops are still harvested by hand to reduce damage to the cane and the topography. Cane fields frequently need to be burned before harvesting in January to April to get rid of snakes and weeds. AOC regulations also include geographic restrictions, such as the amount of irrigation that can be used and yields, thereby preventing the use of fertilizers. All these and other factors make Rhums more (below top right) Fresh cane headed to a distillery. (below bottom right) Freshly cut sugar cane. (below left) Martinique Rhum Agricole distilleries.


expensive to produce. As the focus has been on quality, there is a perception that this is more of a luxury product. There are 10 producers in Martinique that are bound by AOC production restrictions, just as such regulations determine French wines. They must use only column stills and have a set range and size of rectifying plates. The fermentation must be spontaneous and the alcohol density off the still must range between 65% and 75% ABV. There are three categories of Rhum Agricole. The first is Rhum Blanc (White Rum) that has to be aged at least three months, but exactly three months if aged in wood barrels. This Rhum must be colorless with 40% to 55% alcohol by volume concentration. These Rhums have character with slightly grassy herbaceous notes, along with floral and tropical fruit notes. The second category is Rhum Ambré (Brown Rum), which is oak-barrel aged for a minimum of 18 months. Sometimes this category is labeled as Rhum Paillé (Straw Rum) or Rhum “elevé sous bois.” These Rhums are richer on the palate with greater smoothness, and they have more vanilla, gingerbread spice and nutty aromas. The third category is Rhum Vieux (Old Rum) that has been aged a minimum of three years. All Rhums must be aged in oak barrels no smaller than 650 liters and are usually made from Limousin French oak or recharred Bourbon barrels. Due to the level of humidity, the evaporative rate is approximately nine percent per year with a 1% to 1.5% ABV loss per year. The “minimum aging” for


in the Mix Magazine

these categories refers to the minimum aging of any Rhum in the blend. Within this category the following terms have been defined: VO, aged a minimum three years; VOSP, aged a minimum of four years; XO, aged a minimum of six years. Additionally, one finds some producers releasing Rhum Millésimé, which is a vintage Rhum whose name refers to the year of the cane harvesting. These Rhums are definitely more reminiscent of Cognac or aged sipping Bourbons with complexity and lingering warmth. The vegetal notes still remain in the background, giving away their provenance, but they have sweet, dried-fruit notes overladen with baking spices and white pepper. Delicious! As mentioned in my introduction, context can be everything, so below is a Ti’ Punch (pronounced “tea punch”) recipe, which is the ubiquitous Martinique cocktail. What I really like about it, aside from the flavor and character of this cocktail, is its potential for an interactive guest component. The cocktail shares much with other Caribbean cocktails such as the daiquiri. It is simply 2 ounces of Rhum Blanc or Rhum Amber, 4 disks of fresh lime that are muddled in an OldFashioned glass, and 2 teaspoons of cane syrup. Add one large ice cube or crushed ice. And voilà, you and your guest can dream of being on a beautiful tropical island paradise such as Martinique. There’s nothing like a beverage that gives your guest a sense of place. À votre santé. (below) Habitation Clément, Martinique


KEEP RUMCHATA ON THE BACK BAR AND IN THE COOLER. IF PEOPLE SEE RUMCHATA, THEY WILL BUY IT. RumChata®, Caribbean Rum with Real Dairy Cream, Natural and Artificial Flavors, 13.75% alc./vol. Produced and Bottled by Agave Loco Brands, Pewaukee, WI 53072. Please Enjoy Responsibly. RUMCHATA and CHATA are Registered Trademarks of Agave Loco, LLC.

Summer 2017 •


MOVES Eric Lake - Deutsch Family Wine & Spirits Eric Lake has joined Deutsch Family Wine & Spirits as the Vice President of National Accounts, On-Premise. This new role underscores the increasing commitment and investment that Deutsch Family is making in the on-premise channel, which has steadily increased in size and share of business over the years. Lake will own the development and implementation of the national and regional on-premise chain strategy. His responsibilities include leveraging market and consumer insights, and marketing tools to build relationships and create new selling ideas. He will also be developing collaborative customer plans that drive significant revenue to benefit the mutual businesses. Lake brings more than two decades of national accounts on-premise experience, most recently as the Senior Vice President of Sales, On-Premise National Accounts for Young’s Market, where he restructured and re-established the company’s on-premise route to market. On-premise is an important enabler of Deutsch Family’s long-term strategy to build its portfolio in the “low lux” segment, and Eric has an established track record of delivering breakthrough results in this channel.

Tom Conte - M.S. Walker M.S. Walker has appointed Tom Conte as the company’s first Director of OnPremise National Accounts. Conte comes with more than 40 years of experience in the spirits industry, most recently serving as Regional Sales Manager and Director of National On-Premise accounts at Serrallés USA. Tom will now be spearheading sales efforts with national account properties for M.S. Walker’s growing portfolio of nationally represented and produced spirit brands. Brands he will be responsible for include St. Elder Natural Elderflower Liqueur, West Cork Distillers, Pogues Irish Whiskey, Mezcales de Leyenda, Pelotón de la Muerte Mezcal, Grand Mayan Tequila, Monteru French Brandy, Grand Macnish, and more. “Tom joins our growing team at an exciting time for the company as we are rapidly expanding our portfolio of nationally represented brands,” says Gary Shaw, Executive Vice President of National Sales at M.S. Walker. “His experience and leadership will allow us to continue to propel our expanded presence on a national level with chain on-premise accounts.” 34

in the Mix Magazine

THE DISTINCT WINES OF DAVID MERFELD @MerfTheWinemaker MRF 444312 ©2018 MERF™ Wines, Paterson, WA 99345

Spring 2017 •



Michael David Winery

with Sixth Generation Melissa Stroud Vice President of Sales and Marketing by Mike Raven Melissa and her dog Hazel

the Mix Magazine 36 in Michael David Winery grounds


ichael and David Phillips represent the fifth generation of their pioneering Lodi grape-growing family. The winery was established in 1984, and it was one of only seven wineries in the Lodi appellation at the time. They built their current winery in 2009, a Lodi landmark. Michael’s son Kevin Phillips and daughter Melissa Phillips Stroud are now overseeing day-to-day operations at the winery. The winery has grown over the years but recently the family has begun a very large expansion project that will triple the size of the current winery over the next three years. After releasing their 7 DEADLY ZINS oldvines Zinfandel in 2002, the winery realized huge growth and expanded its line-up of eclectic wines to include EARTHQUAKE, INKBLOT, FREAKSHOW, RAPTURE and the newest, MICHAEL DAVID WINES. Many of us enjoying these wines had no idea they came from the Michael David Winery. In 2013, the Michael David label was created with Chardonnay, Sauvignon Blanc, Ancient Vine Cinsault and Petite Syrah. Melissa Phillips Stroud gave us some insights into the winery’s expanded offerings. Michael (left) and David (right) Phillips

Spring 2017 •



in the Mix Magazine

Mike: The newest addition to the portfolio, Michael David Wines, has a traditional label – an escape from the eclectic labels of your other wines. Why the transformation?

MR: 7 Deadly Zins has been a continued success for the winery. You also produce a red wine under the label with the Lodi appellation. What is that blend?

Melissa: While we are known for being rather eclectic, we believe there’s still a place for a traditional label. It really came down to a few key components: branding the Michael David name, paying homage to our family history, and adorning our Chardonnay, the largest volume wine under this label, with a more consumer appropriate package for the varietal.

MPS: 7 Deadly Zins has been our most popular wine for over 15 years and is now the number one Zinfandel in America! Though we have seen immense growth for our Zinfandel, the varietal is a small segment of overall wine purchases at just two percent. Our new blend is a great way to reach consumers in a growing category and introduce them to Lodi Zinfandel. It changes a bit from vintage to vintage, but the 2016 is comprised of Zinfandel, Petite Sirah, Cabernet Sauvignon and Merlot.

We felt a more traditional label would also present the opportunity to market Michael David Winery as a brand, with small lot varietals that pay tribute to our growing history in the Lodi region. Many consumers know our individual brands like 7 Deadly Zins or Freakshow, but they didn’t know all these wines were produced by the same winery. This label reflects our winery logo of crossed corkscrews and family seal that has adorned our bottles since the winery’s establishment in 1984. The more we can brand Michael David, the easier it will be for consumers to recognize all the different wines produced by Michael David Winery.

MR: The Freakshow label is certainly heterogeneous. Who came up with that? MPS: We have a fantastic marketing department that works with great designers. They came up with the name and worked with a long-time designer partner. There was also inspiration from my dad, Mike, who frequents antique stores and developed a fondness for old circus posters from the 1930s. Over the years it has continued to evolve and just keeps getting better!

Winter 2017 • 39

MR: The Freakshow Cabernet is the best seller, I presume, and the 2015 Red Wine looks worthy of note. Can you tell us about that? MPS: Within the Freakshow brand, the Cabernet is indeed the best seller. The Red Wine is rather new but is proving it can run with the big dogs, as both the Cab and Red are our fastest growing brands. Freakshow Red is a Syrah-based blend that has been a great line extension to the Cabernet. As a family, our 6th Sense Syrah has always been our favorite wine, despite the fact that Syrah as a category is grossly underappreciated. We saw a way to use one of our favorite varietals as a base for an amazing red wine and put a little pizzazz in it, and it has done better than our expectations. Freakshow Red has now become one of my favorite wines in the Michael David lineup. MR: Inkblot has two wines of notable Bordeaux grape varieties, Cabernet Franc and Petit Verdot. Are these grapes grown on your Lodi property? MPS: I wish I could say these varietals were grown on our property, but unfortunately, we can’t take credit for them. We source both the Petit Verdot and Cabernet Franc from longtime grower friends of ours with whom we have a standing contract; they are Certified 100% Sustainable. The Cabernet Franc is grown very close to the winery on the west side of Lodi, and the Petit Verdot vineyard is on the northeast side of town. MR: Tell me, am I supposed to be seeing an image in the inkblot on the label? MPS: There are three separate varietals and three separate images. Everyone sees something different. Let your imagination run wild and you might just see something too!


in the Mix Magazine

MR: Tell me about the Earthquake line of Cabernet, Zinfandel and Petite Syrah and why it’s called Earthquake. MPS: These are big, bold wines that will leave your senses quivering! It started with Earthquake Zin, the main varietal for the Earthquake brand. The original vineyard from which we produced this Zin was planted in 1906, the year of the big earthquake in San Francisco. Mike and Dave were walking the vineyard one day and decided to make a wine from these vines and call it Earthquake. It just seemed fitting of the over-the-top wine that came from these grapes. Over time, we have added certain varietals that also fit the big, bold vein-shattering style of Earthquake. All three varietals are great wines with their own following. Earthquake Cab can be found in some of the top steakhouses in the U.S., like Mastro’s. The Zin is a fan favorite of ZAP followers, and Petite Sirah is adored by “P.S. I Love You” fans, as well as Wine Enthusiast, which awards 93 points to the 2014 vintage. MR: Rapture, your reasonably priced high-end Cabernet, looks to be an exceptional value considering the production process. Can you give us a little insight as to its creation? MPS: Rapture is an exceptional wine, especially for the price. It sees 100 percent new French oak barrels and comes from our family vineyard with very low yielding fruit. There is just a hint of religious connotation, due to Mike and Dave’s Catholic school upbringing, which people seem to relate to and really enjoy. We always say, “With such a small production of this wine, don’t be left behind!”







100% Real. Made In Lodi, California.




in the Mix Magazine


Power By Kelly Magyarics, DWS

Bring the garden to your glass with floral cocktails that smell and look as good as they taste. Heady aromas? Check. Visual appeal? Check. Delicate flavor? Check. If you want to bring seasonality and a memorable element to cocktails, look no further than out your window. Drinks with floral elements like infused spirits, syrups, edible garnishes and liqueurs are flourishing this spring. Here is the latest crop of beverages in bloom.

The Gulab Recipe courtesy of Jorge Islas Bar Manager and Master Mixologist, Byblos Miami, Miami, Fla. “A lot of Middle Eastern and Arabic cultures use rose water as part of their cooking techniques and as a way of cleansing. The word ‘gulab’ means ‘rose’ in Indian culture,” Islas notes. “The result of mixing homemade pomegranate syrup, fresh lemon juice, rose water and Ketel One Vodka is a refreshing, sweet and tart cocktail.” • • • • • •

¾ oz pomegranate syrup ¾ oz fresh lemon juice 1 ½ oz Ketel One Vodka Spritz rose water Lemon zest, for garnish 4-6 rose petals, for garnish

Add all the ingredients to a cocktail shaker except the garnish and the rose water. Add ice and shake until wellchilled. Strain the mixture into a copper Julep glass, fill with crushed ice, garnish with the rose petals and spritz with rose water. Spring 2018 •


Photo Credit Cody Graham

Stop and Smell the Cocktails

Lot 10 Hibiscus Margarita

Recipe courtesy of Nick Farrell Spirits Director, Iron Gate, Washington, D.C.

Recipe courtesy of Topher White Beverage Director, Stagecoach Inn, Salado, Texas

Farrell’s martini riff originally appeared on Iron Gate’s Tunnel of Love menu around Valentine’s Day, which had drinks for both those who adore – and those who despise – the love-centered holiday. Malfy Gin hails from Italy’s Amalfi Coast region and has a limoncello-like flavor. It’s joined by a bergamot-scented liqueur, white Vermouth, and a spritz of rose water and bergamot on top.

In this cocktail, hibiscus blossoms are macerated in a bottle of blanco Tequila, along with canela, a Mexican cinnamon that has a more delicate and floral flavor than regular cinnamon sticks. A few drops of soy sauce give it umami and tie all the flavors together.

• • • • •

2 oz Malfy Gin ¼ oz Italicus Rosolio di Bergamotto Liqueur ¾ oz Dolin Blanc Vermouth Spritz rose/bergamot mist (see note) 3 small rose petals, for garnish

Add first three ingredients to a cocktail glass, add ice and stir until well-chilled. Strain into a coupe glass, spritz with the rose/bergamot mist and garnish with the rose petal. For the rose/bergamot mist: Combine 4 parts Italicus Rosolio di Bergamotto Liqueur, 1 part pure food-grade bergamot extract and 1 part rose water in a food grade mister or atomizer.


in the Mix Magazine

• • • • • • • •

1 ¾ oz hibiscus-infused Tequila (see note) ½ oz Cointreau or another quality triple sec ¼ oz rich simple syrup (2:1 ratio of sugar to water) ¾ oz fresh lime juice 3 drops white soy sauce or a few grains of kosher salt Kosher salt, for rimming glass Lime wedge, for rimming glass Lime wheel, for garnish

Rub the rim of an Old-Fashioned glass with the lime wedge, then coat with the kosher salt and set aside. Add all the other ingredients except garnish to a cocktail shaker, add ice and shake until well-chilled. Strain into the prepared glass over fresh ice, and garnish with the lime wheel. For the hibiscus-infused Tequila: Combine 1 liter 100% agave blanco Tequila with ¼ cup hibiscus blooms and ¼ stick of crushed canela (Mexican cinnamon.) Allow the mixture to macerate at room temperature for 2 days, and then strain out the solids. Store in the refrigerator for up to a month.

Electric Butterfly Recipe courtesy of Trevor Tyler Beverage Director, Eureka!, San Francisco, Calif. Tyler was amazed with the tingling and numbing sensation in his mouth after eating a buzz button flower, also called an “electric daisy,” which can serve to stimulate and heighten taste buds. He just knew he had to experiment with it in a drink. This libation also uses tea made from butterfly pea flowers, which gives drinks a shocking pink, purple or blue hue depending on the pH levels of the other included ingredients. The resulting drink’s flavor depends on the palate of the imbiber. He says, “Some people have increased levels of sweetness, some tart and some floral; it really all depends on the individual.” • • • • • • • •

1 oz lime juice ¾ oz butterfly pea tea ½ oz orgeat ½ oz Chareau Aloe Liqueur 1 oz white Rum ¾ oz Copper & Kings Immature Brandy Buzz button and pansy flower, for garnish Butterfly pea tea ice cube

Add all ingredients except garnish and butterfly pea tea ice cube to a cocktail shaker, add ice and shake until well-chilled. Double-strain into a rocks glass over the butterfly pea tea ice cube, and garnish with the buzz button and pansy flower on a bamboo skewer.

Photo courtesy of Eureka Restaurant Group Spring 2018 •


Tia Mia Recipe courtesy of Ivy Mix Bartender, Leyenda, New York, N.Y. This drink has a lot going on: smoky agave notes from the Mezcal, brown sugar from Rum and a sweet orange note from the Curaçao. But it’s brightened by fresh lime juice and tiki-fied with the addition of orgeat, making it irresistibly drinkable. An orchid garnish delivers aromatics with every sip. • • • • • •

1 oz Mezcal 1 oz amber Rum ¾ oz fresh lime juice ½ oz Curaçao ½ oz orgeat Mint sprig, lime wheel and orchid, for garnish

Add all ingredients except garnishes to a cocktail shaker, add ice and shake until well-chilled. Strain into a chilled rocks glass filled with crushed ice, and garnish with the mint sprig, lime wheel and orchid. 46

in the Mix Magazine

Ricky Rose Recipe courtesy of Chris Caldwell Resort Beverage Manager Sire Bar at La Cantera Resort & Spa, San Antonio, Texas Caldwell named this drink after the meme “Rosé all day” that describes the popularity of the pink-tinged wine in the warmer months. “I wanted to introduce people to my version of Rosé all day,” he says. “It’s light, floral and easy drinking – perfect for summer sunsets by the pool and with friends.” • • • • • • •

1 ½ oz Hendrick’s Gin ¾ oz rose liqueur (Combier or another brand) ¾ oz Dram Apothecary Juniper-Lavender Syrup ¾ oz fresh lemon juice 4 dashes Scrappy’s Lavender Bitters 1 egg white Rose petal, for garnish

Add all ingredients except garnish to a cocktail shaker, and dry shake without ice to emulsify egg white. Add ice and shake again until well-chilled. Strain into a coupe and garnish with a rose petal.

Le Pama Recipe courtesy of Thierry Carrier General Manager and Beverage Director Avenue, Long Branch, N.J. Carrier created this drink when pomegranate juice was becoming a popular ingredient. Pama Liqueur gives flavor without diluting it too much the way juice would. “The elderflower adds a gentle floral note to the drink, complementing the sweetness in the Pama, [while] the lemon balances the flavor, giving the cocktail a tart finish.” • • • •

1 ½ oz Vodka 1 oz Pama Pomegranate Liqueur 1 oz elderflower cordial 2 lemon wedges (1 reserved for garnish)

Add the Vodka, Pama, elderflower cordial and the juice from an expressed and discarded lemon wedge to a cocktail shaker. Add ice and shake until well-chilled. Strain into a cocktail glass and garnish with the reserved lemon wedge. Spring 2018 •


The Brass Rail Recipe courtesy of Bryan Buscher Beverage Manager, Skull’s Rainbow Room, Nashville, Tenn. “We wanted a great cocktail in the tiki wheelhouse without all the fuss,” Buscher admits. “Genépy des Alpes has a bit of lavender in it and the Peychaud’s [are] floral bitters.” • • • • • •

1 ½ oz Afrohead Briland 07 Rum ½ oz fresh lime juice ¾ oz passion fruit puree ½ oz Genépy des Alpes 2 dashes Peychaud’s Bitters Edible marigolds, for garnish

Add all ingredients except garnish to a cocktail shaker, add ice and shake until well-chilled. Strain into a cocktail glass, and garnish with the edible marigolds.


in the Mix Magazine

The Lotus Recipe courtesy of Scott Jenkins Director of Beverage/Principal Bartender, Hide, Dallas, Texas Jenkins’ fondness for Brandy, green tea and the smell of Texas wildflowers in bloom stirred him to create this heady sip. “This cocktail is light, floral and soft on the palate; yet at the same time this libation is vibrant and refreshing,” he muses. • •

• • •

1 ½ oz lychee/green tea-infused Pisco (see note) ½ oz clarified lemon juice 1/3 oz coconut-jasmine rice syrup (see note) 3 drops 20% saline solution Edible flower, for garnish

Add all ingredients except garnish to a mixing glass, add ice and stir until well-chilled. Strain into a cocktail glass and garnish with an edible flower. For the lychee/green tea-infused Pisco: Blend 1 liter Pisco and 400 g lychees (washed, drained and blotted dry) with 2 ml of Pectinex Ultra SP-L and centrifuge for 20 minutes. Strain and fine filter to catch any stray particulates. Steep 20 g of jasmine green tea in this mixture for 15 minutes, then strain out the tea. For the coconut-jasmine rice syrup: Steep 500 g coconut water and 200 g jasmine rice for 2 hours. Blend in 500 g sugar until dissolved. Spring 2018 •


Dynasty Recipe courtesy of Morgan Zuch Beverage Director, Datz Restaurant Group, Tampa, Fla. Zuch wanted to create a drink reminiscent of European royalty. “This cocktail is not only the color of royalty, but also has a rich, lush mouthfeel,” she says. “The subtle use of lavender gives the cocktail more depth and an incredible aroma.” Parfait Amour, a Curaçao-like liqueur, is responsible for the tipple’s vibrant purple tone.

• • • • • • • •

1 ½ oz Empress Gin ½ oz Parfait Amour 4 blackberries ½ oz blueberry kefir ½ oz orange blossom honey 1 oz aloe water 3-4 dashes lavender bitters Fresh lavender sprig, for garnish

In a mixing tin, muddle the blackberries, honey and aloe water. Add the remaining ingredients (except garnish), add ice and shake until well-chilled. Double-strain into a chilled coupe and garnish with the lavender sprig.

Curse of Lo Pan Recipe courtesy of Ray Sakover Head Bartender, Slowly Shirley, New York, N.Y. Sakover’s libation is named for the main character in the 1986 film “Big Trouble in Little China.” Jasmine pearl tea lends a delicate floral note, while matcha provides a touch of earthiness.

• • • • • • •

2 oz Beefeater 24 Gin 1 egg white ¾ oz lemon juice ½ oz jasmine pearl/matcha syrup (see note) ½ oz coco mix (see note) Matcha powder, for garnish Orchid, for garnish

Add first five ingredients to a cocktail shaker and dry shake without ice to emulsify egg white. Add ice and shake until well-chilled. Strain into a coupe glass, and garnish with matcha powder sprinkled in a stripe on the surface of the drink, and an orchid. For the jasmine pearl/matcha syrup: Add 4 oz. jasmine pearl tea to 32 oz. room-temperature water and allow to brew for 8 hours, or until desired flavor is reached. Strain out tea leaves, compressing them so most of the water remains. Add 32 oz. white sugar and 2 oz. matcha powder; then combine in blender until well-mixed. For the coco mix: Mix 3 parts Coco Lopez and 1 part coconut milk.


in the Mix Magazine

Photo credit Nick Vorderman

Katie’s Flower Shop

Sunday Morning Hues

Recipe courtesy of John Lermayer Owner and Bartender Sweet Liberty Drinks & Supply Co., Miami, Fla.

Recipe courtesy of Lucinda Sterling Owner and Bartender, Seaborne, New York, N.Y.

“Katie’s Flower Shop was inspired by a little girl who always wanted to open a flower shop. She’s now a woman who is working toward that dream by selling Tequila,” Lermayer explains. “We honor that dream here with a delicious and floral Tequila cocktail.” • • • • • • • • • •

½ oz lemon juice ¼ oz simple syrup ¾ oz St-Germain Elderflower Liqueur 1 ½ oz El Tesoro Reposado Tequila Dash lavender bitters Drop orange blossom water 1 egg white Pastis, for rinsing glass Angostura bitters, for garnish Edible flower, for garnish

Pour a little Pastis into a cocktail glass, swirl to coat the inside of the glass, discard the remainder and set aside. Add all ingredients except bitters and edible flower to a cocktail shaker, add ice and shake until well-chilled. Strain into the prepared glass, top with a decorative Angostura bitters design, and garnish with the edible flower.

“Inspired by the rich and creamy Irish coffee, the Sunday Morning Hues incorporates the taste of various fresh berries from Crème Yvette,” Sterling says. “Fresh mascarpone cheese enriches the velvety Kerrygold Irish Cream with a little tang, [and] a fresh blue or purple orchid complements the beautiful colors of the Crème Yvette.” • • • • • •

1 oz Crème Yvette 1 oz Kerrygold Irish Cream Liqueur 1 oz Caffè Borghetti 1 oz espresso 1 oz mascarpone Orchid, for garnish

Mix all ingredients except mascarpone and garnish with ice in an Irish coffee mug. Top with mascarpone cheese and garnish with an orchid.

Kelly Magyarics, DWS, is a wine, spirits and lifestyle writer, and wine educator, in the Washington, D.C. area. She can be reached through her website,, or on Twitter and Instagram @kmagyarics.




in the Mix Magazine

ZAC BROWN: Z. Alexander Brown Wines Interview Zac Brown began playing g uitar when he was seven, and is now a multi-platinum Grammy award-winning artist. His creative passions and talents have always extended beyond his music. A tr ue wine lover, Zac recog nizes winemaking as an art, noting, “ Wine has always fascinated me because of its inherent connection to the land and the artistr y necessar y to craft a distinct and memorable experience.” This was his motivation to pair up with Delicato Family Vineyards and Napa Valley winemaker John K illebrew to create Z. Alexander Brown wines. Launched in 2016, Z. Alexander Brown became the #1 new wine brand that year. The labels feature the name “Uncaged,” which describes their approach to crafting Z. Alexander Brown wines and is the title of one of Zac Brown Band’s Grammy-winning albums. The Uncaged portfolio now includes Cabernet Sauvig non, Proprietar y Red Blend, Pinot Noir, Chardonnay and Sauvig non Blanc.

Spring 2018 •



Z. Alexander Brown wines are part of Southern Ground, Zac Brown’s unique lifestyle brand that is based on his strong belief in originality, quality and philanthropy. Each of the distinctive companies in the Southern Ground family, including Z. Alexander Brown wines, is created based on bringing passionate artists together under one roof to work together and create. Southern Ground’s efforts work to help develop Zac’s biggest passion: Camp Southern Ground. Founded by Zac, Camp Southern Ground is an inclusive camp serving children from all socioeconomic backgrounds, races and religions, with programs that challenge, educate and inspire. We had a chance to dive a little deeper with the music star to learn more about what led him into the wine industry, in the Q&A below. Where does the name “Uncaged” come from and is there any symbolism behind the flying owl on your wine label? The owl is the keeper of the vines, and myths say it is present when the spirit is set free. The owl captures the spirit of our wines – intense and full-bodied – which are expressions of the land that they are from. In addition to being the name of Zac Brown Band’s third studio album released back in 2012, the word “uncaged” embodies the approach myself and our winemaker, John Killebrew, take to crafting our wines. 54

in the Mix Magazine



in the Mix Magazine


Zac and Winemaker John Killebrew 58

in the Mix Magazine

Was there a moment in your life where you knew you wanted to get into the wine business? Well, the first time I really had the chance to taste incredible wine pairings was at my friend’s steakhouse in Las Vegas. That was the moment I realized just how many different kinds of wines there are. It was the ultimate rabbit hole and I wanted to get involved and learn what goes into making such good wine. I love a good rabbit hole.

How did you decide to pair up with Napa Valley winemaker John Killebrew? This is actually a funny story. The first time I met John was over a dinner hosted by Delicato Family Vineyards in Napa. The quality of the organization immediately caught my attention. I tried so many wines that night and there was not one that I didn’t thoroughly enjoy. I actually brought one of my friends along who was an “undercover” Master Somm. It was important for me to get his thoughts on the company and to meet everyone to make sure everything was legitimate. I have a passion for bringing music, food and people together, which is the main reason I got into wine in the first place. John had a lot of the same values and that opened a natural gateway for us to work together.

Do you have a favorite wine varietal in the Z. Alexander Brown Portfolio? We recently launched our first white wine with our Uncaged Chardonnay, which was really exciting. I always liked Cabs, and then I realized that every wine serves a purpose – just like g uitars. To truly create music, each song needs a different voice and the same is true when pairing wine varietals with food.

Do you see any parallels between your wines and your music? Absolutely. Both wine and music are intangible – you can’t stop either one in time and examine it carefully as they both change over time. Each has a lot of tone, feeling and texture. It’s all a craft. No matter what the medium is, it all takes a lot of love, time and attention to detail to come out with a final product you know everyone Fallwill 2017enjoy. • 59

Earlier you mentioned the flavor profile for your wines is intense and full-bodied. Can you go into a little more depth on the wine style you were looking for and why you chose it?


I wanted to create a wine that people from all walks of life could enjoy. It was important that Uncaged was accessible to people who may not normally drink big wines, but also something that a real connoisseur could drink, enjoy and understand the complexity within it. in the Mix Magazine


INTRODUCING z. alexander brown CHARDONNAY santa lucia highlands

“This wine has a brilliant acidity and juicy stone fruit flavors attributed to the cool

Zac Brown, proprietor

John Killebrew, winemaker

climate of the Santa Lucia Highlands” –Winemaker, John Killebrew


PUT ON A SHOW: Discover How to Create Instagram-Worthy, C ap ti v ati ng C o ck tai ls By Jaclyn Marks of Datassential Bars have always been good at entertaining customers (think of flair bartending), but today creative cocktails can be found everywhere – even hospitals and nursing homes. So how can operators differentiate themselves from competitors and draw consumers out of their homes? This is a challenge now, at a time when delivery services and industry innovations are making it that much easier for people to just sit back and watch Netflix with a beer from the fridge, or even to host parties with on-demand cocktail delivery. So what is the answer? By putting on an Instagram-worthy show! Operators everywhere are taking the cocktail bar to the next level by integrating unexpected experiential elements. With the rise of “eatertainment” concepts (emporiums that offer a mash-up between conventional dining and elements from entertainment venues like 62

in the Mix Magazine

arcade games, bowling, theatrical performances and more) have come over-the-top, Instagram-worthy cocktails that encourage customers to get out and participate in and snap photos of unique, socially stimulating dining experiences. Think of the Denver-based Punch Bowl Social chain, which promotes socialization through its various games, like bowling and bocce ball, combined with craft beverages and shared plates. While the term “eatertainment” is relatively new, the concept is not – Dave & Buster’s and Chuck E. Cheese’s were both early adopters of the concept, which has taken off recently in next-level formats. According to Datassential, 59 percent of consumers want to visit an eatertainment venue. (above) The guest at Baptiste & Bottle in Chicago has a full experience with The Macallan Rare Jouney cocktail, which includes taking in the scents of Sherry and Scotch while wearing a VR headset.

Stennson, Senior Manager of Research at the National Restaurant Association, told Restaurant Development and Design that younger consumers in particular find eatertainment concepts attractive because they value “social interactive activities when visiting restaurants.” Today, you will encounter concepts like the “barcade,” a combination of a nostalgia-inducing arcade featuring vintage games and a bar with aptly named drinks like the Ghost Eater (a cocktail that references PacMan and is made with ghost pepper-infused Tequila, served at the Bit Bar in Salem, Massachusetts).

Creative Ways to Consume the Modern Cocktail

It’s not just about what’s inside the cocktail anymore (although that’s still important) – it’s about the experience of drinking it, too. Virtual reality (VR) technology, in particular, is helping operators establish full sensory experiences for customers. Post-apocalyptic-themed Mad Rex recently opened in Philadelphia, Pennsylvania and features a VIP area with a Virtual Reality Chamber where, according to Food & Wine, a “lab technician” will strap customers into a replica of an old-fashioned doctor’s chair and “hook them up to a fake IV that drips boozy drinks between their lips” as they watch a VR film or play a game like zombie-filled “Dead and Buried.” Even fine dining concepts are looking to eatertainment and modern technology to create memorable experiences for guests. This past summer, Baptiste & Bottle, located in the Conrad Chicago hotel, offered a $95 cocktail called The Macallan Rare Journey. As part of the drinking experience, visitors were asked to put on a VR headset that transported them to Macallan’s distillery while their drink was being prepared in the real world, producing scents of Sherry and Scotch to enhance the adventure. At the end of the VR journey, the drink was finally ready for consumption – and the obligatory social media post.

Is it Instagram-worthy? According to Eater, the “budding segment of social media marketing is disrupting the ways restaurants traditionally promote themselves.” Many operators are looking to create concepts that will go viral on social media outlets such as Instagram (it’s free marketing, after all), but what exactly makes a beverage Instagram-worthy? Color, or lack thereof, plays a large role, as do unique presentations and creative flavor mash-ups. Named one of the Best Bars in America in 2015 by, Phoenix-based Bitter & Twisted Cocktail Parlour has a Book o’ Cocktails. Now in its fourth edition, the book has over 30 pages of unique cocktails and illustrations exemplifying pop culture. Leveraging color to make its mark on social media is the Taste the Rainbow cocktail. The drink consists of house-infused kaffir lime Gin added to Sloe Gin, with pineapple and strawberry, and is topped with an eye-pleasing composition of white foam with stripes of green, blue and maroon. But perhaps the most unexpected beverage available at Bitter & Twisted is the shareable Duck

Taste the Rainbow cocktail, from Bitter & Twisted Cocktail Parlour in Phoenix, consists of house-infused kaffir lime Gin, Sloe Gin, pineapple and strawberry. Courtesy of

Bath Punch, which combines Amaro, Grand Poppy liqueur, pineapple syrup, lemon juice, Earl Grey tea, crushed ice and cucumber air bubbles, and as the name implies, is served in a miniature bathtub complete with rubber duckies. Meanwhile, at California’s Black Rabbit Rose, it’s all about the mystery as the venue is home to a theater that hosts entertainers like magicians, illusionists and burlesque. Echoing the mystery surrounding the nightlife lounge, cocktails like the Dark Arts are given jet-black coloring (achieved by using on-trend activated charcoal) that’s offset by a pure white flower. But that’s not the only cocktail that references magic. The Mood Ring cocktail served for a limited time at Mission Chinese Food in New York was called “a tableside magic show” by Bon Appetit, taking inspiration from the colorchanging piece of jewelry you might have had as a child. The cocktail became an Instagram-able show for customers, with blue butterfly pea flower tea as the star ingredient in a glass of ice on an LED coaster, which made the cocktail appear to glow. To the surprise of guests, once Caña Brava coconut butter-washed Rum, Combier orange curacao, and pineapple and lime juices were mixed with the butterfly pea flower tea, the acid caused the tea to change from blue to magenta, just like a mood ring. Although the Mood Ring cocktail is no Spring 2018 •


Duck Bath Punch, from Bitter & Twisted Cocktail Parlour in Phoenix, combines Amaro, Grand Poppy liqueur, pineapple syrup, lemon juice, Earl Grey tea, crushed ice and cucumber air bubbles. Courtesy of 64 in the Mix Magazine

longer available at Mission Chinese Food, the beverage director, Sam Anderson, told PUNCH that he still looks to create cocktails that uniquely inspire “a kind of sensory disorientation.”

Refresh Familiar Cocktails by Adding Experiential Elements

Familiar cocktails can also get an eatertainment makeover to achieve an Instagram-worthy status. Take the wellknown Bloody Mary, which over the past four years has grown 39 percent on menus, according to Datassential’s MenuTrends. Today, many operators including Hubert Keller’s restaurant Fleur in Las Vegas are offering customers the experience of building their own Bloody Mary garnishes tableside. Creating cocktails tableside is an older concept that’s coming back in vogue with creative spins like Chicago-based The Gwen hotel’s Prohibition Porter Experience, which is a traveling cocktail cart that arrives with its own bartender, allowing guests to request room service to create four drinks of their choice. In addition, a number of restaurants including T-Rex at Disney and Carnivale Chicago are featuring a spin on traditional martinis with the cotton candy martini. At these venues, guests get to watch colorful cotton candy fluff gradually disappear as alcohol is poured over it, leaving them with a sugary beverage that evokes the nostalgia of fairs and festivals. Even the ice going into cocktails is getting an eatertainment spin put on it. The New York location of Grant Achatz’ concept The Aviary, which Business Insider featured on its list of “50 Best Bars in the World” last year, is thinking outside the cube. They are “redefining what mixology and bartending can be,” Business Insider reports, with their cocktail In the Rocks, which features a hollowed-out sphere of ice, filled with a Szechuan-accented Scotch and Bourbon, that customers crack open tableside using a slingshot device placed over the beverage. As image-driven social media sites continue to emerge and grow, and as delivery and meal kit services proliferate, expect Instagram-worthy and experiential concepts to also increase throughout the industry, as operators look for creative ways to get consumers out of the house and into their restaurants. This article has been provided by Jaclyn Marks, Publications Specialist at Datassential, a leading consulting firm and supplier of trends analysis and concept testing for the food industry. (top) The Dark Arts cocktail, from Black Rabbit Rose in California, is made with lemongrass Vodka, lime, aloe and activated charcoal. Courtesy of (center) In the Rocks cocktail, from The Aviary in New York, features a hollowed-out sphere of ice filled with a Szechuanaccented Scotch and Bourbon that customers crack open tableside, using a slingshot device placed over the beverage. (bottom) Cotton Candy Martini, from Carnivale Chicago, is made with Belvedere Vodka, lime juice and grapefruit juice poured over cotton candy. Courtesy





Las Vegas Convention Center | South Hall


bar, nightlife, hospitality & beverage professionals

Register Now at Advance EXTRA $10 OFF WITH Rates! SAVE PROMO CODE INTHEMIX

Go to 66

in the Mix Magazine

The American Beverage Institute (ABI) is the only organization dedicated to protecting and promoting the responsible onpremise consumption of adult beverages. ABI members enjoy unique access to a variety of benefits—such as industry education materials, biannual member meetings, and research on emerging threats to the industry. Through aggressive media engagement and legislative expertise, ABI is able to protect ABIONLINE.ORG

the American dining experience by uniting restaurants with beer, wine, and spirits producers. 67

Breaking the Beverage Code in

Banquets and Events by Lou Trope

Getting a placement in a national accounts banquet and events (B&E) beverage program is seen like winning a golden ticket. In most major hotel brands and large independent convention and resort properties, banquet and events’ food and beverage (F&B) revenue can make up as much as 80 percent or more of total F&B revenue. In some extreme cases, F&B will produce more revenue than rooms. So getting a B&E placement can sure feel like you got a first class ticket on the money train. No more selling bottles – you have now graduated to the world of pallets and truckload deliveries. And this tends to be true … in most cases. However, let’s be clear – B&E not only drives huge amounts of revenue but also is the primary contributor to profit in the F&B area. These operations are very driven on margin performance and are very good at taking the necessary measures to constantly look at improving the operational efficiencies. If you are fortunate enough to get a 68

in the Mix Magazine

national account placement, do not think your work is done. In fact, it is just starting. As a supplier and distributor, it is imperative that you build relationships with the operators as well as promote, train and defend your placement. If you think other competitors are going to throw in the towel because they didn’t get the placement, you are fooling yourself. Competitors will fly in offering very tempting deals at a property level, to sway the operators off of the national account program for a lower acquisition cost, if they can improve margin. So the goal is to hit the streets, build relationships, educate and train on your products, and be available when needed. For wine especially, getting a B&E placement can be a double-edged sword. First, be prepared for major depletions and to have the product available to distributors. If the placement is well received and the properties are embracing the program, inventories can deplete quickly. The scenario of running out of wine is a very real possibility and can turn a dream into a nightmare quickly. The other

scenario to be aware of is if the product is not widely supported or embraced by the operators, there can be a very tepid acceptance and forecasted depletions will be far shorter than expected. For this reason, it is important to support any B&E placement with training materials, tastings when possible and general relationship-building. Also realize that because the B&E operation is dependent on maintaining aggressive margins, the entry-level placement may be

brand. This is an area where premium spirits can certainly upgrade a program. Given the strong brand alliance many people have with premium spirit brands, this is often an area for an upgrade opportunity. Although the majority of events may be based on an entry-level beverage selection, there is no doubt that the B&E area is a great opportunity to drive revenue. This comes in the

not deliver high margins and could be a loss leader. Most B&E programs are designed in tiers so the guest can “buy up” from the basic package. In the most desirable scenario, the entry level wine program is a secondary or proprietary label that is not readily available to the general public, if at all. All too often during event negotiations, customers will compare the listed banquet price to retail pricing or in some cases will opt to bring in their own wine and pay the corkage fee if permissible. Needless to say, this puts the event sales manager in a very difficult position. For this reason, the secondary or proprietary label is appealing to the operator. Second and third tier wines should have some premium characteristics as well as a level of brand recognition that will persuade guests to upgrade their experience. The same scenario holds true for spirits. The base package program may include brands that have marginal recognition with an acceptable quality level to drive margin. The second and third tier spirit selections will include recognized and premium brands that align with the positioning of the hotel or

usual forms of open bars, wine service at tables and upgraded receptions. However, operators are constantly being challenged with driving revenue and increasing the average check. Yes, the majority of clients – social and corporate – will choose an entry-level wine, spirits and beer package. However, many hotels do multiple high-end events a week for corporations, philanthropic associations and social events. These high profile customers are looking for creative and innovative ways to make their events stand out from the rest. In many cases, they do not want the same “cookie cutter” event and are open to ideas that will differentiate their event and impress their guests. The above reasons explain why the B&E space is the most innovative area in the entire hotel operation. Event managers are constantly meeting with the executive chef, beverage manager and audio-visual team to come up with new and unique ideas for events. In most cases, the highprofile events are all custom designed in an effort Spring 2018 •



to create some amazing mind-blowing spectacle like the guests have never seen before. Creativity runs from walking receptions in the live, operating kitchen interacting with the chefs, to interactive drink-making stations with world-class mixologists. The ideas and possibilities are endless. Unfortunately, in many cases the hotel operators are pushing the innovation internally with little to no involvement from their beverage

tastings, can make all the difference in the world. It will not get to a signed event every time, but what it does is put that supplier or distributor topof-mind when opportunities present themselves. It should come as no surprise that many operators may be hesitant to try something completely new and highly innovative on a highprofile group. For this reason, start small with groups of 20 to perfect the experience and gain

partners, who could participate with them to produce amazing events. The operations teams are often stretched – just staying ahead of business demands – and would openly welcome any innovative ideas from beverage professionals, to help create unique events. Meeting with the hotel team to understand their needs and desires can open the door for a multitude of opportunities. When the opportunity has been taken to engage the beverage suppliers with the hotel team, the outcome has been spectacular – from interactive wine-tasting sessions with winemakers, smoking cocktails and molecular mixology, to limited release special tastings. These are the opportunities to unlock creativity and shoot for the moon. In some instances, high-profile clients have “flexible” budgets and can find resources to create the extraordinary. The keys to unlocking this opportunity are communication and relationship building on a supplier, distributor and operator side. Building a strong relationship with the property and being available to assist with high-profile site visits and

valuable feedback. As Andrew Moffett, Global Event Leader for Marriott International, notes, “Our teams are always looking to drive innovation and build revenue. The partnership with our beverage suppliers is crucial to make this happen to elevate our guests’ experience.” Something as simple as creating a signature cocktail for an event, that can easily be batched for service, can create a lasting impression not only for the hotel where the event was held, but also for the spirit brand that was used in the cocktail. In a recent awards banquet for 500 people, the hotel offered a Champagne menu at each table that featured well-known brands as well as prestige brands, offering both 750ml and magnum-sized bottles, with the most expensive bottle priced at $800. During the evening as teams of colleagues celebrated their success for the year, they started ordering bottles for the table. At first it was slow, and then it caught on like wildfire. Before the event team knew it, they sold out of magnums and ended up getting more Champagne from

in the Mix Magazine

inventory to keep up with demand. By the time the evening ended, there were dozens of pictures on social media of teams doing toasts and posing with their bottles of Champagne, and the hotel had over $18,000 in incremental revenue. Many times limited release or special items that may not be widely available to the market for multiple reasons, can be highly desirable to differentiate a corporate or social event. Although

merchandising must be subtle and approved by the hotel operator. They may allow special glasses if it supports the idea of the experience, but logo napkins, branded trinkets and logo banners will all be out and just offering them could be a deal killer. First and foremost, this is about making the client have a great event, not showcasing the product. All things considered, the B&E space

these items may not be appropriate for a core event menu, they may be perfect for a single high-profile event for 200 people. Can that special limited release be available and showcased as part of the event? Absolutely! These unique experiences can make a host look like a superstar to their guests by giving them the ultimate unique experience. Consider different formats of drink delivery to differentiate the event. Can a large format bottle be used to pour the wine instead of typical 750ml bottle? Can a special drink or presentation be made with that limited production Bourbon with hand-carved ice? All these opportunities should be explored on a regular basis. But it requires creative thinking, strong relationships and flexibility. In other words, being available and open to collaborate on creating unique events builds credibility and trust. It must also be pointed out that these events are not “showcase” events for the product – these are the client’s event and not a trade show. The client is the star. Any

is an exciting, innovative and potentially very profitable area for all involved. However, it will not happen by osmosis. Diligence, relationship building, creativity and flexibility are all needed components for success. There is no doubt it is one of the most creative areas in food and beverage, and truly extraordinary things can happen to secure lasting business. Nevertheless, it is dependent on the collaboration of industry beverage experts in understanding the hotel’s needs, and sharing their insights with the hotel’s operations team to make the magic happen. Relationships are crucial so persistence, honesty and teamwork are all necessary not only to create one but many events over time, for all to enjoy success. Lou Trope is President of LJ Trope & Co. LLC, an independent consultant working with the hotel industry to provide innovative restaurant concepts, operational assessments and b2b beverage strategies. Spring 2018 •



in the Mix Magazine

Fall 2017 •


Spring Cocktails from


Monin is constantly creating new, trendy and classic recipes for you to add to your drink lists. For spring, they offer these aesthetically pleasing and flavorsome cocktails. Along with the confidence in using their recipes comes the reassurance of the quality of the Monin product, and the peace of mind that you are serving your guests the best in the world.


in the Mix Magazine

Blood Orchid Tiki

(pictured left) • 1 ½ oz premium silver Rum • ½ oz Monin® Almond (Orgeat) Syrup • ½ oz Monin® Blood Orange Fruit Purée • ½ oz fresh lime juice • ¾ oz. dark Rum floater 1. Fill serving glass full of ice. 2. Pour ingredients into mixing glass with ⅔ of ice, in order listed. 3. Cap, shake, and strain into serving glass with ice. 4. Garnish.

Brown Butter Manhattan • • • •

2 oz Bourbon ¼ oz Sweet Vermouth ½ oz Monin® Brown Butter Syrup 2 dashes Angostura® Orange Bitters

1. Pour ingredients into mixing glass. 2. Add ice. 3. Stir and strain into chilled glass. 4. Garnish.

Spring 2018 •


Cool Lemongrass Mule • • • • •

1 ½ oz premium Gin 1 pump Monin® Cucumber Concentrated Flavor ½ oz Monin® Lemongrass Syrup ½ oz fresh lime juice 3 oz ginger beer

1. Fill serving glass full of ice. 2. Pour ingredients into serving glass in order listed. 3. Pour mixture into mixing tin and back into serving glass to mix. 4. Garnish.

Herb-N Legend • • • • • •


1 ¼ oz Mezcal 1 pump Monin® Rosemary Concentrated Flavor ¾ oz Monin® Honey Syrup ½ oz fresh lime juice 2 oz pineapple juice 2 sprigs fresh thyme

1. Fill serving glass full of ice. 2. Pour ingredients into mixing glass with ⅔ of ice, in order listed. 3. Cap, shake, and strain into serving glass with ice. 4. Garnish.

in the Mix Magazine

Blackberry Lavenders Shrub • • • • • •

1 ½ oz premium dry Gin ¼ oz Champagne vinegar ½ oz Monin® Blackberry Fruit Purée ½ oz Monin® Lavender Syrup ¾ oz fresh lemon juice Top with club soda

1. Combine ingredients in shaker in the order listed, except sparkling beverage. 2. Cap and shake vigorously. 3. Strain over crushed ice in serving glass. 4. Top with sparkling beverage. 5. Garnish.

Brown Butter Toffee Julep • • • •

¾ oz Monin® Brown Butter Toffee Syrup 2 oz Bourbon 1 pump Monin® Mint Concentrated Flavor 12 oz crushed ice

1. Fill glass with crushed ice. 2. Add ingredients. 3. Stir and add additional crushed ice. 4. Garnish.



• 2 oz Prosecco white wine Top with: • 1 oz premium silver Tequila • ½ oz fresh lime juice • ¾ oz Monin® Elderflower Syrup • 1 pump Monin® Passion Fruit Concentrated Flavor 1. Chill serving glass and add Prosecco. 2. Pour remaining ingredients into mixing glass with ⅔ of ice, in order listed. 3. Stir well, and strain back into chilled serving glass. 4. Garnish.

Southern Hospitality • • • • • • •

1 ½ oz Kentucky Straight Bourbon Whiskey ¾ oz fresh lemon juice ½ oz Monin® Lavender Syrup ¼ oz Monin® Pure Cane Syrup 3 sprigs fresh thyme 1 ea egg white 1 dash Cynar® Original Liqueur

Set-up 1. Infuse Monin Pure Cane Syrup with fresh thyme sprigs by placing 1 cup of syrup and 3 sprigs in saucepan on low heat for 5-10 minutes. There will be steam, but no boiling should occur. 2. Remove from heat, strain and store for future use. Preparation 1. Shake ingredients without ice. 2. Add ice and shake to chill. 3. Strain into chilled serving glass.


in the Mix Magazine



in the Mix Magazine

Summer 2017 •

Fall 2017 •


Modern Mixologist BAR TOOLS Cocktail Art, Empowered Tony Abou-Ganim has turned cocktail making into an art form. Moving beyond the simple “how-to” of mixed drinks, he has inspired bar professionals across the globe to become more daring in their creations. Steelite International is proud to announce a partnership with Tony that introduces the tools every artist needs to create a masterpiece. Tony has taken classic barware and given it a modern, streamlined feel. These tools are designed to not mode only work perfectly together but also complement each other’s look and feel. These are tools for the professional bartender, and crafting great cocktails begins with the right tools. The Modern Mixologist barware line has everything the professional bartender needs to artfully prepare virtually any handcrafted libation. To begin with, the Boston shaker set is flawlessly sculpted for preparing any cocktail that is crafted by either shaking or stirring. The strainers (Hawthorne and julep) are designed with the perfect fit to work seamlessly with the Boston tin and mixing glass. The versatile, tightly crafted hand citrus juicer extracts juice with precision. The martini beaker, paired with the twisted long handled bar spoon, is an elegant and sexy way to prepare any stirred cocktail. All around, these tools liberate and empower the mixologist to become an artist. in the Mix Magazine 82 creativity

Andrea Day • 702-218-1989 Cell Website: Facebook @ THE MODERN MIXOLOGIST OFFICIAL FAN PAGE Follow us on Facebook TAG BAR TOOLS Follow us on Twiier: @MdrnMixologist Instagram: @MdrnMixologist In

Fall 2017 •





POINTS E D ITO R S ’ C H O IC E J.G., Wine Enthusiast, April 2018


in the Mix Magazine

© 2018 Kendall-Jackson Winery, Santa Rosa, CA

in the Mix - Spring 2018  

Our cover story interview is with multi-platinum Grammy award-winning artist, Zac Brown. Read about Zac's love for wine and his motivation t...

in the Mix - Spring 2018  

Our cover story interview is with multi-platinum Grammy award-winning artist, Zac Brown. Read about Zac's love for wine and his motivation t...