March 2017 Bar Business

March 2017

THE HOW-TO PUBLICATION

BAR BUS NESS MAGAZINE

new Liqueur Recipes!

Spring Ahead

With fresh, new ingredients, the future of liqueurs is sweet

Plugged In

Answering the call for a charge

Insurance Make sure your bar is covered

Plus: Bevware Serving up spirits in style

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Contents How Tos

16 20

Unbreakable Drinkware Options

March

Trade in your glassware for shatterproof options that result in long-term cost savings.

Keep Customers Plugged In On-premise charging solutions increase customer retention.

Departments

4

From the Editor

6

On Tap

8

Happenings

A letter from our Editor Ashley Bray.

Industry news & announcements.

Important dates for the month.

10

Behind the Bar

14

Inventory

32

In-depth analysis of beer, wine, and spirits.

Featured product releases.

Q+A

Seth Leifer – New York, New York’s The Black Derby.

10

Features

22

Are You Covered?

26

Sake: With and Against the Grain

The insurance policies you need to protect your establishment.

Is sake set to become big in the U.S.?

Cover STory Let’s Talk Liqueurs

Forget everything you know about liqueurs. Check out these handcrafted, all-natural options.

Cover photo: Chris Capaci.

Contents photo: Shutterstock/Ivanna Grigorova.

barbizmag.com

March 2017

Bar Business Magazine

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THE HOW-TO PUBLICATION

BAR BUS NESS MAGAZINE

March 2017

What is your favorite style of beer?

Vol. 10

No. 3

Bar Business Magazine (ISSN 1944-7531) is published

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

subscription department 800-895-4389

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

editorial

Editor Ashley Bray 212-620-7220 abray@sbpub.com “A session beer. The best for all day drinking in the sun!”

“I stick to belgian whites, especially ones with interesting spices and herbs.”

Contributing Writers Emily Eckart, Elyse Glickman, Andria Park, Rachael Robbins

art

Creative Director Wendy Williams Art Director Nicole Cassano Graphic Designer Aleza Leinwand

production

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

circulation

“I usually go for a white beer. Something that’s a little less hoppy and sometimes fruity.”

Circulation Director Maureen Cooney mcooney@sbpub.com

“Cider is my go-to.

Crisp, refreshing, and delicious year-round!”

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

Bar Business Magazine (Print ISSN 1944-7531, Digital ISSN 2161-5071) (USPS#000-342) is published February, April, June, August, October, and December. January, March, May, July, September, and November will only be offered in a digital format at no charge by Simmons-Boardman Publ. Corp, 55 Broad St. 26th Floor, New York, NY 10004. Printed in the U.S.A. Periodicals postage paid at New York, NY and Additional mailing offices. Pricing, Qualified U.S. Bar Owners may request a free subscription. Non-qualified subscriptions printed or digital version: 1 year US $45.00; Canada $90.00; foreign $189.00; foreign, air mail $289.00. 2 years US $75.00; Canada $120.00; foreign $300.00; foreign, air mail $500.00. BOTH Print & Digital Versions: 1 year US $68.00; Canada $135.00; foreign $284.00; foreign, air mail $384.00. 2 years US $113.00; Canada $180.00; foreign $450.00; foreign, air mail $650.00. Single Copies are $10.00 ea. Subscriptions must be paid for in U.S. funds only. COPYRIGHT © Simmons-Boardman Publishing Corporation 2017. All rights reserved. Contents may not be reproduced without permission. For reprint information contact: Art Sutley, Phone (212) 620-7247, or asutley@ sbpub.com. For Subscriptions, & address changes, Please call (800) 895-4389, (402) 346-4740, Fax (402) 346-3670, e-mail barbusiness@omeda.com or write to: Bar Business Magazine, SimmonsBoardman Publ. Corp, PO Box 3135, Northbrook, IL 60062-3135. POSTMASTER: Send address changes to Bar Business Magazine, PO Box 3135, Northbrook, IL 60062-3135. Instructional information in this magazine should only be performed by skilled craftspeople with the proper equipment. The publisher and authors of information provided herein advise all readers to exercise care when engaging in any of the how-to activities published in the magazine. Further, the publisher and authors assume no liability for damages or injuries resulting from projects contained herein.

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Bar Business Magazine

March 2017 barbizmag.com

See Tobin Ellis demonstrate new additions to his Signature Cocktail Station at the 2017 NAFEM Show. (Booth 2059)

Imagine bar equipment conceived by a renowned bartender, and built by Perlick Perlick’s new Tobin Ellis Signature Cocktail Station is a breakthrough achievement in underbar design resulting from an ambitious collaboration between 6-time national bartending champion and celebrated bar designer, Tobin Ellis and the award-winning engineering team at Perlick.

“Together, we’ve built a cocktail station that’s perfect for everything from craft cocktail bars to high-volume nightclubs and 5-star/5-diamond hotel environments. It’s the tricked-out station every serious bartender has dreamt about and every savvy operator has hoped for.”

Tobin Ellis

Exclusively from Perlick Contact Perlick today to learn more! perlick.com • 800.558.5592

From The Editor

From The

If you don’t know, now you know.

- The Notorious B.I.G.

4

Bar Business Magazine

editor I

’m new to Bar Business Magazine, but the magazine isn’t new to me.

I’ve been with our publishing company since I started as an intern in 2008, right around the time Bar Business Magazine was getting ready to launch. I worked under former Editor Chris Ytuarte while I was interning, and I took over for him on another magazine when he launched Bar Business.

I’ve watched Bar Business grow and expand over these last few years, and it’s an honor for me to now head up the editorial department.

It’s also an exciting time for me to come onboard—we launched an all-new redesign last month, a reformatted newsletter this month, and an updated website will soon follow. We’re also excited about a number of industry events we’re hosting and sponsoring this year, including The Manhattan Cocktail Classic.

I can’t bring up events without mentioning the Nightclub & Bar Show at the end of this month in Las Vegas. We’ll be debuting our new, redesigned booth, and we’ll have copies of the first issue of our redesign. Stop by booth 363 to get your copy.

So what’s my role in all this change?

The industry may be new to me, but providing hard-hitting, how-to content that helps you run your business and increase your profits is not. The old cliché that knowledge is power didn’t become one without there being some truth behind it—knowledge is your most important tool on the road to success, and it’s my goal to give you the information

you need each and every month.

Check out the drinkware story on page 16, for example. Do you struggle with broken glasses and the replacement costs that can add up over a week, month, and year? There’s a solution, and this month’s article takes a look at some longlasting, unbreakable options that will leave your budget intact as well.

We cover insurance on page 22, and while this is a decidedly difficult and convoluted topic, we try to make it easier by walking you through the policies you need.

In addition to our how-tos and features, we’re still covering all the new developments on the imbibing side of the business. This month, we’ll make you look at liqueurs in an entirely different way, and we take a quick trip to Japan and back to see how sake is influencing the U.S. market.

We’ve got more great content lined up for the months ahead, but I’d like to hear from our readers about what you would like to see. Is there something we’re not covering that you’d like to read about, a topic you want to see more of in our pages, or a new product you want additional information on? Send me an email, talk to me at a tradeshow, or give me a call.

There’s no us without you, and I’m open to your suggestions and feedback.

Ashley bray, Editor

March 2017 barbizmag.com

FROM THE EDITOR

From ON TAP The Editor

I

ON TAP Jose Cuervo Celebrates its 222nd Birthday

n celebration of the colorful and storied history of Jose Cuervo, the brand celebrated its 222nd birthday with the launch of a limited-edition capsule collection at the KOLA House in New York City in mid-February. The collection includes four bottles that each use artwork to tell an iconic story from the brand’s past.

Jose Cuervo chose to partner with artist Ricardo Cavolo and Latin American fashion designer Carlos Campos (who showed his collection at New York Men’s Fashion Week) to create this capsule collection. Jose Cuervo selected Campos for his bold and convention-breaking spirit as both a designer and American entrepreneur—the same spirit that has empowered Jose Cuervo.

Cavolo is a Spanish artist based in Barcelona. His eclectic style comes from relationships with folk art, traditional and modern tattoo culture, European religious imagery, and the tribal arts.

The Cuervo x Cavolo x Campos Capsule blends Ricardo Cavolo’s vivid 6

Bar Business Magazine

artworks with Carlos Campos’ modern design DNA—classic American style with a Latin twist.

The four-bottle series designed by Cavolo highlights the story of key periods in Cuervo’s history: Heart, Lady, Devil, and Music.

The series highlights four key periods in Cuervo’s history.

The Heart of an Industry. In 1795, the King of Spain granted Jose Antonio de Cuervo the first royal concession ever to produce tequila commercially. This singular event marked the birth of the tequila category and made Jose Cuervo the heart of an entire industry.

The Devil’s Water. When three barrels of Jose Cuervo tequila first crossed the border to the United States in 1873, the few Americans who dared to drink the fiery liquor claimed a spot among the last rogues of the West. The simple act of drinking Agua Del Diablo (the Devil’s water) imbued adventure at a time when Americans saw tequila as a mysterious, dangerous liquor.

A Special Lady. In Mexico’s tumultuous years following its revolution, Jose Cuervo broke social convention by anointing a woman, Ana Gonzalez-Rubio y de la Torre, as the head of the company. Jose Cuervo and its iconic brand of tequila would not be where it is today without her leadership and guidance.

A Music Inspiration. Jose Cuervo has inspired and fueled creativity in song.

From the Rolling Stones’ 1972 Tequila Sunrise Tour to countless agave-inspired anthems, Jose Cuervo continues to accent performances as well as timeless moments throughout musical history. cuervo.com/222

March 2017 barbizmag.com

ON TAP Tecate Delivers a Knockout Promotion

New Glenfiddich Ambassador: Tracie Franklin

W

illiam Grant & Sons has appointed Tracie Franklin to the role of Glenfiddich Ambassador.

The single malt scotch distiller has taken on the California native as its new South East Ambassador. Franklin will be based in Washington, D.C., and will oversee trade, consumer, and media integrations for Pennsylvania, Delaware, Maryland, Virginia, South Carolina, and Florida.

“Being a Glenfiddich Ambassador combines the things I’m most passionate about, whisky and people,” she says. “I hope to bring a vital new energy to the category and change people’s preconceived ideas about what scotch can be.”

Franklin was drawn into the world of single-malt scotch after tasting her first dram, which her toward classes and whisky trainings with the best teachers in the community. After years of studying, internships, and whisky work, she founded Whersky, an organization bringing together whisky drinkers of all backgrounds to build a more diverse, inclusive whisky culture.

Franklin has spent time behind the bar in New York City and Tampa and is an active member of USBG. glenfiddich.com

T

ecate is piling on the passion surrounding the long-awaited May 6th fight between Canelo Alvarez and Julio Cesar Chavez, Jr. (the two most popular figures in Mexico).

Every night since March 1 and continuing up until the fight, Tecate is giving consumers the chance to win a knockout lineup of prizes and a chance to score tickets to the big night as part of the “Fight Night Every Night” promotion.

The marketing initiative will be driven by social media posts to help drive consumers to the entry hub.

At retail, eye-catching POS will secure in-store feature and display activity and drive awareness and participation in the sweepstakes through the Tecate site. In addition, sampling events supported by brand ambassadors will be hosted at local bars.

Mexican imports are as hot as the

title bout promises to be, driving 93% of the Import beer segment growth, and it’s the only segment to show consistent double-digit growth trends year over year since 2012.

“For consumers to indulge their sports passion and for retailers and on-premise operators to increase basket ring and check average, that’s a win-win,” said Juan Carlos Montes, Commercial Marketing Manager for Tecate.

tecatebeerusa.com

Bluecoat Gin Moves to Fishtown

B

luecoat American Dry Gin, Pennsylvania’s first craft spirit of the modern century, has moved to a new 15,000-square-foot, state-of-the-art distillery.

“We are thrilled to be moving the home of Bluecoat Gin to the Fishtown neighborhood, a burgeoning scene of new bars, restaurants, galleries and an entertainment center,” says Andrew Auwerda, President and Co-founder. “This milestone expansion allows us to ramp up production, build the image of the brand, increase our consumer base, and create a visitor center that educates our fans about our proprietary distillation process.”

Combining old-school craftsmanship with evolving modern techniques, the distillery floor features hand-hammered 1500L and 2500L copper pot stills as well as four open-top wooden fermentation vessels.

This historic building also houses tasting rooms, a cocktail bar and lounge, a private event space, an outdoor patio, and a retail store. philadelphiadistilling.com

What’s New On BARBIZMAG.COM sake: the full story

We’ve got more information on sake.

Read what couldn’t fit in the issue.

AMI Proximity Marketing

Geofencing and beacons provide a personalized experience. barbizmag.com

Harbortouch & Sabari

Harbortouch’s POS will integrate Sabari’s cloud-based purchasing and inventory control applications.

2017 Award Winners

The Nightclub & Bar Awards.

“Brocktail” contest

Brockmans Gin invites bars to enter their best Brockmans Gin cocktail.

Irish whiskey soars

Why Irish Whiskey has seen substantial growth over the last decade.

March 2017

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Happenings April 2017

1

19 April 19 National Amaretto Day

April 1 April Fool’s Day

Amaretto means “little bitter” in Italian, but there should be nothing bitter about your specials on this day. If you need some inspiration, check out our liqueurs article on page 10.

The most wonderful day of the year for jokesters and pranksters, but your bar can get in on the fun too. Consider offering a menu of cocktails with some unusual and unexpected ingredients.

April 15 Income Taxes Due

9

If you haven’t done your business taxes already, make sure they’re in by today!

Then set up some drink specials to celebrate the end of tax season—your accountant will thank you.

We shouldn’t need to tell you what to do here, but try putting a spin on this classic today. Cucumber?

Blood orange? Strawberry and pepper? The possibilities are endless.

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Bar Business Magazine

April 13 Scrabble Day Break out the board games for some old-school fun and look out for a special how-to on gaming in our April issue.

March 2017 barbizmag.com

All photos: Shutterstock.com

April 9 National Gin & Tonic Day

2

April 2 Major League Baseball Opening Day Turn those TVs to the ballgames and celebrate America’s favorite pastime.

Offer food and drink specials while the games are on to maximize your profit.

Look for the first pitch to be thrown at 1 p.m. ET.

Upcoming EVENTS

APRIL Wine and Spirits WholesaleRs of America April 18-21, 2017 Las Vegas, NV

wswaconvention.org

Miami Rum Fest April 22-27, 2017 Miami, FL

miamirumfest.com

April 7 National Beer Day

Baltimore Cocktail Week

Line up your beer draft specials for today and be sure to read our feature on all things hoppy in our April issue.

22 16 April 16 Easter Sunday The Easter baskets may be for the kids, but that doesn’t mean your patrons have to miss out on sweets today. Why not offer some candyinspired cocktails? Not into the sugar rush? Floral-inspired cocktails are just as divine.

barbizmag.com

Happenings

April 23-30, 2017 Baltimore, MD

baltimorecocktailweek.com

April 22 Earth Day You know the mantra: reduce, reuse, recycle!

Use today to make some “green” goals for your bar.

MAY National Restaurant Association/BAR Show May 20-23, 2017 Chicago, IL

show.restaurant.org

Bar Business Magazine Beer Wine & Spirits Competition May 19, 2017 Chicago, IL

barbizspiritscompetition.com

JULY Texas Restaurant Association Marketplace July 9-10, 2017 Dallas, TX

https://www.tramarketplace.com/

March 2017

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Let’s talk

Behind The Bar: Liqueurs

Rethink everything you know about liqueurs.

BY Rachael Robbins

10

Bar Business Magazine

H

ow many times have you found yourself in a bar or restaurant and seen something interesting pass by? The first thing you do is ask your server, “what are they having?”

Chances are it’s something that you wouldn’t have normally tried, but because you are intrigued, you go outside your comfort zone and give it a shot. And just like that, your palate is expanded!

For bar owners, this is a great way to get people to veer away from their standard vodka and soda to try one of your craft cocktails.

I asked myself, “short of flaming drinks, what is there that could catch

a customer’s eye?” And that brought me to liqueurs!

Wait! Don’t stop reading! I know what you’re thinking: “Liqueurs are gross.

They’re exactly the stuff I avoid drinking.

They’re headache-inducing, sugary sweet, fake-flavored mixers.” Trust me, that’s what I used to think too. But guess what?

They’ve come a long way, baby!

There are a slew of beautiful, handcrafted, and all-natural liqueurs that can be used to amp up the flavor profiles of your specialty drinks—but in a very sophisticated way. Their bright pop of colors, mixed in with the standard brown and clear bottles, can also create an eyecatching display on your shelves.

March 2017 barbizmag.com

All Photos: Chris Capaci.

liqueurs

Behind The Bar: Liqueurs I looked up the definition of liqueur on Wikipedia, and it is as follows: “A liqueur is an alcoholic beverage that generally is up to 40 proof, made from a distilled spirit that has been flavored with fruit, cream, herbs, spices, flowers, or nuts and bottled with added sugar or other sweetener (such as high-fructose corn syrup). Liqueurs are typically quite sweet.”

Wiki, sorry, darling— this couldn’t be further from what I found! Yes, they are sweeter than say a whiskey, but they are not “quite” sweet. In fact, I found that the brands I worked with were even less sweet then simple syrup and much more flavor-packed. And none of the brands I experienced used artificial ingredients. High-fructose corn syrup?

Not in my creations.

A great example is Greenbar Distillery. This is the first distillery to open in Los Angeles since Prohibition.

In 2004, they began to turn out a beautiful portfolio of spirits using local, organic, hand-processed produce.

Their motto: Organics hold the key to better-tasting spirits. Their products are all made by hand and use real ingredients. I mean really, can you imagine a better place to make a liqueur with complex layers of sweet, bitter, and sour oranges than in California? Not only can you taste the fresh (never dried) fruit, but you can also see the gorgeous natural color.

When I spoke to Melkon Khrosrovian, Co-Founder and Master Spirits Maker, he told me, “Organic craft liqueurs, like our FRUITLAB range, bring new vision and better flavors—often with less sugar—to home and professional bartenders. Unlike mainstream liqueurs, Greenbar Distillery makes its sweet and bitter liqueurs with whole, organic ingredients—no flavor added. As a result, a small addition to a familiar cocktail will turn it into something special without a lot of fuss.”

Buh-bye, triple sec—you’re fired!

Add a splash of Greenbar’s orange liqueur to a customer’s basic vodka and soda and blow their mind. No mixologist on staff? No problem when you are armed with the right booze.

Next up, a liqueur that brought me back to my childhood. No, I wasn’t a barbizmag.com

baby tippler, but I did spend many a summery afternoon in my parents’ farmhouse kitchen making candied violets with my mom. When it was too cold for fresh flowers, I loved to indulge in a very special confection called Violet Pastilles by Abbaye de Flavigny.

I’ve always wanted to recreate them into a cocktail, but how? Violet seemed like an exotic request.

Then like a butterfly to a bloom, I was drawn to The Bitter Truth’s awardwinning Violet Liqueur. Its sweetness is naturally achieved with beet sugar.

It’s also free of gluten, preservatives, GMOs, and animal products.

“From the very start of the company, The Bitter Truth has been committed to making extraordinary products— unique profiles, made with authentic recipes in the traditional way, with all natural flavors,” said Stephan Berg, Co-founder and Owner of The Bitter Truth. “Our liqueurs are made with this same devotion and strive for excellence. Each takes months to produce as we seek to make them with the highest quality possible. Liqueurs and products that simply make a better drink—that is what we stand for.”

The jewel-colored Violet Liqueur is a key ingredient in many classic cocktails that are having a renaissance right now. The Aviation, for example, which appeared around the early 1900s, can’t be made properly without it.

I love seeing old classics redefined.

It allows a new generation to have an appreciation for them, and it enables the creation of exciting new cocktails.

The Italian-born Limoncello has been around for over 100 years. It’s made by soaking the rinds of lemons in a rectified spirit until the oils are released and then it’s combined with simple syrup. It’s very strong and can have an unpleasant bite.

Opaque limoncellos are the result of spontaneous emulsification of the sugar syrup and extracted lemon oils.

Opaque is how I would describe the world’s first pink limoncello by LiDestri. I’m a girlie-girl (but so are half your customers), so when I first spotted it, I was immediately intrigued by the perfect blush rose color. The bottle looks like it’s wrapped in delicate Italian lace. I had to taste it.

40 PROOF

A liqueur is an alcoholic beverage that generally is up to 40 proof.

ORGANIC

Liqueurs no longer mean artificial ingredients. Many companies are now using organic produce for better tasting spirits with less sugar.

100 YEARS

The Italian-born Limoncello has been around for over 100 YEARS.

March 2017

Bar Business Magazine

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Behind The Bar: Liqueurs

Butterflies and Zebras 1 oz Greenbar Orange Liqueur 1 oz Greenbar Hibiscus Liqueur 2 oz silver tequila 1/2 oz fresh lime juice 1.5 oz pineapple juice Shake vigorously until pineapple creates a frothy head. Serve up in a coup.

for when I thought about drinking a bouquet in a glass. I used the Jasmine and the Chrysanthemum & Honey flavors. Both were game-changing. I’m coveting their Rose Hip, Walnut, and Orange Blossom flavors too.

For a very small cost (since you’re generally only using a small amount in each drink), liqueurs are a great way to create surprisingly exotic, mixologistapproved libations! They add a wow factor to your bar’s shelves, they entice customers to try new things, and with one splash, they can turn a basic drink into a culinary creation. Koval, The Bitter Truth, and Greener Distillery have much more to explore than I mentioned here.

I invite you to check them out!

It had all the things I love about Limocello: citrus heavy, slightly bitter, and the slight tingle of alcohol. Basically an adult pink lemonade. It has got all the umph of its yellow counterpart with a much better shelf appeal. Since Spring marks the beginning of the wedding season, now would be the perfect time to stock up on it. Its perfect for a venue that caters to large events, weddings, engagements, birthdays, or baby showers.

How many times do you see “the world’s first” anything these days? The bottles also come in a 50-ml size, which makes a great table gift for any event.

After all these brightly colored, flavorbursting liqueurs started coursing through my veins, I swear I could hear 12

Bar Business Magazine

the daffodils poking through the thawing soil! I was inspired to create a cocktail that was entirely floral. So I reached out to Koval Distillery.

Established in 2008, Koval produces organic whiskey, liqueurs, and specialty spirits in Chicago’s first distillery since the mid-1800s. All Koval’s liqueurs are made with a white whiskey base to add more depth to the spirit but still maintain a 40 proof. Because of the Whiskey base, these liqueurs immediately become guy-friendly.

At first taste, I was blown away by how fluid these liqueurs are. There was no stickiness or thickness—just a burst of flavor rolling around my tongue.

“Organic” is exactly what I was looking

Rachael Robbins owns Chickologist, a cocktail-consulting company. Her main objective is to infiltrate “the boys’ club of mixology” and show the world that chicks can mix a mean drink too. She’s tended bar in NYC, Miami, and LA for 20 years, from nightclubs to chic lounges to strip clubs and everything in between! She opened The Draper, her own speakeasy in Jersey City, NJ, and began creating innovative cocktails, which caught the attention of top experts in the hospitality industry. She is currently the in-house Mixologist for VDKA 6100. Find her on chickologist.com or Instagram @chickologist. Find Chris Capaci at capacityimages.com or on Instagram @capacityimages.

March 2017 barbizmag.com

Jon Taffer CAN INCREASE YOUR REVENUE UP TO 44% YOU’VE SEEN HIM DO IT. YOU KNOW HE CAN. LET HIM DO IT FOR YOU! TafferVT.com/barbiz

Extreme Hospitality Training

If you are attending NCB stop by

Booth 237 to meet Jon in person.

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VISIT OUR WEBSITE TODAY to receive your complimentary copy

Inventory “Cold Brew” Takes on a Whole New Meaning Bad Larry’s Cold Hard Coffee

Not to be confused with coffeeflavored beers or cocktails, Bad Larry’s is the first-ever, cold, hard coffee, and it’s launching in the Midwest this May. Bad Larry’s uses local cold-brew company Blackeye Roasting Co. as the source for its coffee ingredients.

Similar to the craft brewing process, each batch of Bad Larry’s is focused on quality. Bad Larry’s blends malt with coldbrew coffee that has been steeped for more than 16 hours and infused with nitrogen for a perfectly sweetened and unforgettably smooth, boozy coffee. “The demand for cold-brew coffee has completely taken off,” says Matt McGinn, Bad Larry’s Formulation Consultant and Founder of Blackeye Roasting Co, “and we’re the first to craft an alcoholic version.” Bad Larry’s is available in 11.5-ounce cans that are sold in four-packs. It is 6% ABV and contains 180 mg of caffeine. Bad Larry’s will be distributed by Bernick’s throughout Minnesota and Western Wisconsin, and it is currently negotiating distribution for Illinois, Kansas, Montana, and Iowa.

Let This Flavor Transport You to Napa Valley Ginger Sour Blend

The Perfect Purée® of Napa Valley has added Ginger Sour to its lineup of 41 flavors. This premium blend is a combination of ginger, key lime, and lemon juices. Ideal for both beverage and culinary applications, Ginger Sour delivers the perfect balance of warm ginger notes and vibrant citrus tartness. All of The Perfect Purée’s flavors are natural and frozen at the peak of freshness with no artificial additives, preservatives, or sweeteners.

All flavors can be frozen for up to 24 months, and when thawed, last in the refrigerator for seven to 10 days. Ginger Sour is now available to professionals through food service distribution in cases of six jars. Ginger Sour will be featured at upcoming scheduled events for 2017, including Speed Rack, where the blend will be the key ingredient in The Cocktail Guru Jonathan Pagash’s recipe, The Independent Ginger. perfectpuree.com

drinkbadlarry.com

A Real-Life Moonshine Inspired by Fiction Ole Smoky® Outsiders Farrell Shine

Ole Smoky Distillery and WGN America’s Outsiders’ co-branded product, Outsiders Farrell Shine, is now available for delivery through ReserveBar.com. ReserveBar.com is the leading online marketplace for spirits, wine, and other beverages. The platform allows for easy, convenient ordering of Ole Smoky Moonshine in states where delivery is permitted. Until recently, the limited-edition flavor of moonshine was only sold in select stores and in a handful of states. “We have received countless inquiries from customers asking where/if they can purchase Farrell Shine at a location near them. Now they can have it delivered to their doorstep,” says Meg Bruno, Vice President of Marketing at Ole Smoky. Outsiders Farrell Shine launched on January 24th when Ole Smoky Distillery and WGN America announced their partnership to support the highly anticipated second season of the hit TV series, Outsiders, which is produced by Sony Pictures Television. Inspired by the fictional “Farrell Wine” featured in the show, it contains similar ingredients. This 70-proof ginger and ginseng-flavored moonshine is housed in a unique, commemorative mason jar.

ReserveBar.com/OleSmoky

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March 2017 barbizmag.com

Inventory

An Italian Liqueur Made Stateside

A New Beer Beams Down

Amaro Tonico Ferro-Kina Traditional Bitter Liqueur Amaro Tonico Ferro-Kina is Don Ciccio & Figli’s take on an Italian Ferro-China. The fourth-generation familyowned company draws upon a century of liqueur production on the Amalfi Coast to create their handcrafted, classic recipes stateside in Washington, D.C. Amaro Tonico Ferro-Kina follows the traditional process of macerating the proprietary botanical blend in terracotta amphorae. Don Ciccio & Figli is one of just three distilleries in the world to produce this intriguing amaro on a commercial scale, and it is the first American-made Iron Amaro. The flavor profile highlights bitter lemon, china calisaya, gentian, and iron citrate. The Amaro Tonico Ferro-Kina is 20% ABV. Don Ciccio & Figli will partner with Domaine Select Wine & Spirits to nationally distribute their artisanal spirits line of 13 products from coast to coast, beginning with the spring launch of Amaro Tonico Ferro-Kina.

Star Trek Klingon Imperial Porter In 2016, Shmaltz Brewing debuted two critically acclaimed Star Trek Golden Anniversary Ales to celebrate the 50th Anniversary of the iconic franchise. 2017 brings triple the excitement with the limited release of three Star Trek specialty beers throughout the year. Under license by CBS Consumer Products, the first is Star Trek Klingon Imperial Porter (7.3% ABV). Star Trek Klingon Imperial Porter transports itself in four-packs to retail outlets in 35 states across the country and will be on draft at select bars. shmaltzbrewing.com

Featured

PRODUCT

donciccioefigli.com

The First Vodka Crafted from Black-Eyed Peas BLK EYE Vodka

BlackEyed Distilling Co. introduces BLK EYE Vodka, the first vodka crafted by hand from black-eyed peas. After years of drought and poor crop yields on the family-owned black-eyed pea farm in Muleshoe, Texas, Master Distiller Trey Nickels was inspired with a bold idea—distilling vodka from black-eyed peas.

Distilled in a historic firehouse in Fort Worth, Texas from non-GMO black-eyed peas and corn, BLK EYE Vodka uses charcoal filtration as part of the process, which reduces the burn experienced with other vodkas. The result is an ultrapremium, uncommonly smooth vodka with a clean, subtle taste ideal for mixing or sipping. Amino acids found in black-eyed peas contribute to a higher-quality spirit. All the ingredients are sourced from Texas, including the bottle artwork. The debut bottle features the work of Fort Worth landscape artist Pat Gabriel, who gives a nod to the signature ingredient with his multimedia illustration of sunflowers growing in a field of black-eyed peas. BLK EYE Vodka is 40% ABV and is currently distributed in Texas by Favorite Brands. blkeye.com

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March 2017

Bar Business Magazine

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How To

How To: Drinkware

Trade in your glassware for shatterproof options that result in long-term cost savings.

Unbreakable Drinkware Options 16

Bar Business Magazine

By Emily Eckart March 2017 barbizmag.com

How To: Drinkware

Photos: (left) Shutterstock/Serge Gorenko; (right) Drinique.

G

lass may be beautiful, but it’s also breakable.

“Let’s face it,” says Jennifer McCray, Assistant Operations Manager of BarProducts.com, “breakage happens when using glassware. Anyone in the bar or restaurant business knows the feeling they get when they have a glass break. Not only is there a big mess to clean up, but that’s just more money they will need to spend to replace the broken glasses.”

“Entertaining customers in a safe and enjoyable environment can be a challenge,” says Brian Schultz, President of U.S. Sales at Innova Products in Mount Pleasant, Wisconsin. “One of the things that can make a big difference to your overhead is avoiding breakages.”

According to Schultz, each type of glass in a bar’s inventory can break four to five times per year. That adds up to significant replacement costs.

Enter polycarbonate, the super-strong plastic some drinkware companies are now using to create high-quality glass lookalikes. Polycarbonate differs from other plastic drinkware in its superior appearance. Unlike acrylic, it maintains its clarity for years. Its most distinctive feature is its strength.

“When you drop it and it hits something,” says Schultz in reference to Innova Products’ polycarbonate Strahl Beverageware, “it bounces, it doesn’t break.

“We’ve slammed it down on concrete.

We slammed it on bath tile, and it broke the bath tile.” The company even dropped one of their “glasses” into a quarry hole, and it still bounced.

Beyond its obvious advantages, polycarbonate drinkware also insulates cold beverages better than glass. “It keeps liquids about four to six degrees colder,” says Schultz. “When you’re out on a hot summer day, the polycarbonate doesn’t sweat as much, if at all.”

Additionally, the product is dishwasher safe. Strahl Beverageware can be washed on “high or low cycles without cracking or ‘crazing’ for two thousand commercial washings.”

Quality polycarbonate isn’t cheap, but it can be worth investing in. “The initial cost may be a bit more expensive than

barbizmag.com

1. All Drinique’s products are made in the USA. 2. Stemless wine glasses are popular and provide versatility.

3. Drinique products are now available in translucent blue.

glassware, but it ends up saving you money in the long run,” says McCray.

Other drinkware companies offer similar plastics that are optimized for appearance and strength. Drinique prides itself on being the first drinkware company to use Eastman Tritan CoPolyester. “Tritan is resistant to the high heat from the dishwasher and maintains its clarity through thousands of washes,” says Hamid Charoosaie, Vice President of Marketing at Drinique.

“We have customers who use the same product for years without repurchasing.”

Whatever the exact composition of the product, high-end drinkware companies pride themselves on the manufacturing process. “All Drinique’s products are made in the USA from the raw material to the final manufacturing,” says Charoosaie.

“Tritan’s amazing durability combined with Drinique’s proprietary manufacturing process makes a lifetime guarantee against cracking and breaking.”

The result is a convincing glass lookalike. “Drinique was designed to resemble glass,” says Charoosaie. “All our designs are thick-walled and robust, which give a glass-like feel.”

Strahl Beverageware distinguishes itself through its unique post-mold process. “Each piece is hand-finished to remove any join lines,” says Schultz.

Strahl’s attention to detail is such that their wine glasses even have a realistic thin rim. “They look like glass and have a similar weight and feel,” says Schultz.

“The biggest compliment I get at

tradeshows is, ‘Hey, we love your glasses, do you have anything in plastic?’ That’s how real it looks.”

It’s important to care for non-glass drinkware just like you would glass.

For cleaning, “you can’t use anything abrasive,” says Schultz, emphasizing that abrasive material also scratches glass.

Since high-quality plastics are nearly unbreakable, their long lifespan results in new considerations for the bar owner.

After several years of sustained use, the drinkware’s surface can accumulate small scratches. At this point, the bar owner may need to decide whether the appearance necessitates re-purchase. If so, the owner might dispose of scratched items. Some—but not all—plastics are recyclable, but non-recyclable plastic could end up in a landfill or the ocean.

This could factor into purchase decisions for the sustainable-minded bar owner.

Some companies have designed their product with the complete lifecycle in mind. With Drinique, “BPA-free Tritan is

Pro Tip Polycarbonate drinkware maintains its clarity, is stronger than glass, and better insulates cold beverages.

March 2017

Bar Business Magazine

17

How To: Drinkware recyclable and also uses less energy during the manufacturing This 53-ounce process compared DaVinci pitcher is one to polycarbonate of the new or acrylic,” says products Charoosaie. from Strahl.

Plastic’s extended lifespan also results in another new consideration: loss prevention. Charoosaie mentions that customers sometimes re-purchase due to loss. Drinique is working on a solution. “Drinique works with customers on loss prevention. Our custom metal trash covers allow beer bottles to be thrown away, but not our drinkware.”

Beyond their game-changing plastics, drinkware companies are developing exciting new products. Drinique recently came out with their Caliber Line Collection, which features a sleek stacking design. “Bar owners with limited space for storage will appreciate our innovative design,” says Charoosaie. “[In addition,] Drinique is offering more color options for all of our drinkware this year. Our products are currently available in translucent blue and solid white. Drinique is unique in

being able to offer custom colors for our clients.”

Strahl Beverageware’s latest products include an eightounce martini glass, a footed Pilsner, an updated series of lined shot glasses, and pitchers. “Throughout the year we get requests at shows,” says Schultz. He regularly consults with sales representatives to find out what trends they’re seeing around the globe.

Besides selling products from various brands, BarProducts. com has its own line of drinkware, BarConic. “We have a few new additions at BarProducts.com,” says McCray. “The fortyeight-ounce Tropical Fishbowl, the thirty-ounce Cowboy Beer Boot, and the six-ounce Plastic Beer Sampler.”

On the subject of drinkware trends, Schultz says that larger glasses for margaritas and Bloody Marys are in demand. She says stemless glasses are popular as well, “It’s a great glass that fits in your hand, and you can use it for multiple drinks; it’s not just a wine glass.”

Charoosaie concurs on the popularity of stemless, “Versatility is a growing factor that many of our customers are looking for. Our new stemless wine glass is a perfect example.

Many customers are using our stemless wine for water and handcrafted cocktails. We’ve also seen a spike in demand for customization with color and branding.”

Choosing the right drinkware is about adding to an enjoyable atmosphere. “Customers love fun drinkware they can get creative with that captures their guests’ attention,” says McCray.

These Shot Glasses May Make You Do a “DoubleTake”

he DoubleTake shot glass lets you take a shot and chaser with one hand. It has two chambers: a larger cup for the chaser, a smaller one for the shot.

The bartender pours the beverages into the respective cups, inserting the shot cup into the chaser cup. The customer places her finger over a vent hole to hold the chaser in place. After taking the shot, she lifts her finger, releasing the chaser.

Brad Ferraro, Principal of DoubleTake Containers, explains the inspiration: “We understand the importance of having one hand free when going out, especially when grabbing the bartender’s attention, posting pictures on social media, or latching onto that beautiful person at the club.”

The glass gives bar owners flexibility. It can be used for standard shots/chasers, double shots, or endless drink combinations.

Made of medical-grade polycarbonate, the DoubleTake is shatter-resistant and dishwasher safe.

“It has extremely high clarity,” says Ferraro. “It survives the wear and tear of a bar.”

DoubleTake also gives bar owners the option of customizing the glass. “The DoubleTake is great for promotional purposes,” says Ferraro. “Many bars have already included their logo and company information on our shot glass to gift or sell to customers.”

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March 2017 barbizmag.com

Photo: innova Products.

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How To

How To: Plugged In

Keep Customers Plugged In On-premise charging solutions increase customer retention. weet, Ding ding, Bzzzzzt!

Bartenders and bar owners are no strangers to the sounds of phones going off in their establishments. It’s no question that we’ve become a headsdown, feed-scrolling, thumb-happy society. But all that phone use inevitably leads to drained batteries and panic at the thought of not having enough juice for the phone capabilities that inherently matter, such as checking train schedules, arranging for a ride home from the bar, etc.

That means patrons will be searching for a place to charge up, and your bartenders will be bombarded with a litany of questions all too familiar.

“On a daily basis they’re getting asked by customers if they can charge their phone anywhere,” says Stassi Popov, founder of Veloxity, a supplier of cell phone charging stations and kiosks.

“That’s sort of what we hear all the time; people nagging the staff like, ‘Where

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Bar Business Magazine

can I charge my phone?’ or, ‘Can you charge my phone behind the bar?’”

Bars have begun to step up to this challenge by implementing on-premise charging stations where groups, especially millennials, often spend their time.

Take Veloxity, for instance, a company founded in 2013 by millennials themselves: Stassi Popov and his brother Lucky Popov. Frustrated by their own experiences of going out at night with

Pro Tip Eliminate liability and increase customer retention by implementing on-premise charging stations where groups can spend time.

limited battery life on their phones, they sought to pursue an idea to create a phone-charging kiosk for public spaces.

“We would go out and about—bars, restaurants, you name it—and we’d find ourselves without battery,” explains Stassi. “And it was a problem. In terms of getting in touch with friends, even getting a ride back home.”

After brainstorming a few charging products commercially and then testing them out in Boston, the rest was history.

Veloxity is now home to an array of seven products that cater to different industries. Their two main products are an 8 Locker Charging Kiosk and a Portable Phone Charging Station.

The latter model is the one that comes recommended by Stassi for bars and restaurants, especially due to its flexibility and affordability.

“It can be put anywhere,” says Stassi.

“On top of the bar, behind the bar…

March 2017 barbizmag.com

Shutterstock/Nemanja Novakovic

T

By Andria Park

Photo: InCharged.

How To: Plugged In really anywhere. Eight portable chargers are in there charging. If anybody needs a charge, they can just get picked up, and the cables are built into the chargers so they can just plug in and charge on-the-go.”

Stassi says that some bars provide this service for free, while others may charge a small fee to a customer’s tab to rent it out. Veloxity will see a checkout system on their end to ensure customers will bring back the PowerPax, but if not, the PowerPax will only function if charged in its designated bay—virtually eliminating the need to worry about theft issues.

Not only does having a phonecharging system provide convenience to bar staff and customers, it also eliminates any liability that comes with having a phone behind the bar.

“It becomes an inconvenience for the employees [to charge phones] because now they have to deal with something that shouldn’t necessarily have to be their responsibility,” says Stassi. “Now you’re talking liability.

“What if something happens to that phone? You know, it could get spilled on, damaged, stolen, you name it. So the benefits are that you’re going to have operational efficiency: an actual process for charging phones.”

The charging systems also increase retention rate. “If somebody has a dead phone, they may leave, they may walk away and end their night short.

Now, if there’s a charging solution available at the bar, they may stay longer and spend more.”

Stassi also mentions that bar owners can take advantage of Veloxity’s custom branding options to display menus, specials, or even just their establishment’s logo on the charging systems to incorporate an opportunity for advertising.

However, Veloxity is just one of the many innovators offering mobilecharging solutions.

InCharged, a self-proclaimed female and minority business-owned company, headed by CEO Jessica Gonzalez, also delivers efficient charging technology with their products built in their own Union, New Jersey warehouse.

The manufacturer carries over ten barbizmag.com

different charging models to suit your needs for rent or purchase. The Flex line of products feature both tabletop and free-standing charging stations suitable for bars and restaurants with a 20-inch HD screen to display videos or

If there’s a charging solution available at the bar, they may stay longer and spend more.

images. They can charge up to 12 devices at a time.

The station’s charging tips support most Apple and Android devices, but bar owners can also include an additional charging cord in its extra

open port just in case.

Much like Veloxity’s 8 Locker Phone Charging Kiosk, the digital screen provides the perfect opportunity to boast menu specials, upcoming events, and the like. Per InCharged, it can also be used to sell advertising space to third-party sponsors for an additional revenue stream.

Another multifunctional model includes their Charging Table, which resembles a cocktail table at 44 inches high and comes fully equipped with nine smartphone charging cables, six USB ports, and three A/C outlets.

The table offers a shelf to place devices on with a layer of smooth, tempered glass above it, which serves as the tabletop as well as protection from any spills. This allows bar patrons a chance to charge up their devices without sacrificing a nice, cold brew.

According to InCharged, 84% of people say they can’t go a day without using their phone and often will head home to recharge rather than enjoy a night out.

If your business could offer a low-cost solution that prevents your patrons from leaving and could actually double the length of their stay, why not offer it?

InCharged’s Flex T model, a tabletop charging station, features a 20-inch HD screen.

March 2017

Bar Business Magazine

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Insurance

Are You

Covered?

22

Bar Business Magazine

March 2017 barbizmag.com

Insurance

The insurance policies you need to protect your establishment.

By Emily Eckart barbizmag.com

Shutterstock/Paul Biryukov

A

patron leaves your bar and crashes her car on the way home. An employee trips and falls, breaking his arm.

Two sports fans get into a fight while watching the championship game. If one of these situations occurs at your establishment, you may be liable.

In today’s litigious society, it’s critical for bar owners to protect themselves.

“When a business opens, it invites the public to enter the premises,” says Michael Maher, Marketing Manager at EverGuard Insurance Services in Seattle, Washington. “With that invitation, the business assumes responsibility to provide a reasonable and acceptable safe premises.”

David DeLorenzo, CEO of Ambassador Group Insurance in Phoenix, Arizona, says, “Bars need insurance due to the amount of exposure that’s out there, as far as different liabilities when it comes to food, liquor, the employees, property.”

Lawsuits may occur due to any of these factors. DeLorenzo mentions a stark example, “We just had a case where a bar had a $7.1 million judgment against them for supposedly overserving a person who, later on, left their house after arriving home from the bar and rear-ended somebody.”

Maher says an uninsured bar owner “not only jeopardizes his business asset, he may find his personal assets at risk.”

However, with proper insurance, the savvy bar owner can pay for legal defense, medical expenses, and other costs in the event of a lawsuit.

Maher lists the essentials, “A commercial insurance policy [should include] $1 million/$2 million aggregate general liability, $1 million liquor liability (if alcohol is served), and property. Workers’ compensation where it is mandated by regulation is required.”

General liability insurance offers basic protection in case of lawsuits over accidents, injuries, or similar incidents that occur on your property.

Many states have laws holding alcohol vendors liable for damage or injury caused by intoxicated customers, so liquor liability is necessary. “Liquor liability covers if somebody is overserved,” says DeLorenzo. “They get in a car and end up crashing and hurting themselves and others.”

Property insurance protects against property loss. “You want to make sure you cover your business income,” says DeLorenzo. “Let’s say you have a fire.

It shuts down your business for an extended period of time, but you still need money to pay ordinary expenses, like rent. “[Property insurance] would pay those expenses until you get rebuilt or reopened somewhere else.

Your content, your DJ equipment, your lighting, your bar inventory— you want to make sure you have enough coverage that if you had a complete loss, you would get that money reimbursed.”

When looking at insurance, it’s important to note policy limits and exclusions. Property insurance often doesn’t cover specific events such as earthquakes or floods. If you want to insure for either of those events, you may have to add a rider to your policy.

Liquor liability policies are similar, and many policies have a “sublimit”—a limit lower than the overall limit—for specific types of claims, such as assault and battery. “If you have one million in liquor liability, you might only have one hundred thousand in assault and battery,” says DeLorenzo.

For this reason, separate assault and battery insurance can be advantageous. “The single most overlooked liability coverage in restaurants, bars, and taverns is March 2017

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Insurance

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Bar Business Magazine

Umbrella coverage can be used for extra litigation costs.

those written into your general or specific liability policies.

“Say you have a verdict that goes over your one million dollar [general liability] limit—they want one and a half million,” says DeLorenzo. “Where do you think the half million’s going to come from? It will come from the bar unless they have an umbrella.”

Getting the right coverage may seem complicated, but insurance agents can help. They keep track of state regulations and recommend appropriate policies.

DeLorenzo suggests going to your local bar or restaurant association for recommendations on insurance agents.

If you choose to go with an independent broker, Maher advises finding one who specializes in restaurants, bars, and taverns. “The coverages are complicated,

and a professional will ensure the owner has the best policy and carrier for their specific business operation.”

Since complete coverage may cost upwards of several thousand dollars, insurance agents can help bar owners arrange a financing plan. According to DeLorenzo, it’s common for the bar to pay 25% of the yearly premium upfront, followed by nine or ten payments.

And remember that staff training goes a long way. “[Do] security training, get employees trained within the local laws and how to serve (including how not to overserve) and how to check ID’s,” says DeLorenzo. “If you have a staff that buys into doing the right thing all the time, you’ll prevent the issues that cause insurance claims. Then you’ll keep a clean record, which will get you the best rate.”

March 2017 barbizmag.com

Shutterstock/Poznyakov

assault and battery,” says Maher.

Assault and battery insurance is for coverage in situations such as two patrons fighting, or if a bar’s security staff throws someone out and injury results.

When it comes to your employees, says Tim Davis, Sales Manager at Workers’ Compensation Shop in Columbia, Missouri, “workers’ compensation is required by law in almost every state.”

Workers’ comp covers expenses if an employee gets injured on the job, including the employee’s medical expenses and some lost wages. “A workers’ compensation policy is considered the exclusive remedy for workplace injuries, which means an injured employee can’t sue your bar for additional money when they are covered within the workers’ compensation system,” explains Davis.

Workers’ Compensation Shop generally recommends a policy that carries one million dollar limits.

“One of the best aspects of workers’ compensation policies is the coverage limits only apply to a small piece of the coverage called employer’s liability,” says Davis. “An injured employee will be fully covered for all of their medical expenses and a portion of any lost wages, regardless of the limits you choose.”

Although it’s possible to purchase workers’ comp as part of a complete package from a single carrier, Davis suggests looking into a separate carrier for workers’ comp coverage. “Many carriers that offer only workers’ compensation policies (known as monoline carriers) will offer better pricing because work comp is their sole area of expertise,” he says.

Beyond basic workers’ comp, DeLorenzo notes that employment practices liability can provide extra protection. “Employment practices is a coverage not necessarily sought out or bought by a lot of bars, but it’s becoming more prominent,” he says. “It covers [lawsuits over] discrimination, sexual harassment, unjust firing, wages, and tips.”

Additionally, hired and non-owned auto coverage is something to consider as it protects bars when employees get into car accidents on the job.

DeLorenzo also recommends umbrella coverage, an overarching form of insurance that covers costs beyond

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Sake

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sake

By Elyse Glickman

With and Against The Grain

Bar Business Magazine

March 2017 barbizmag.com

Sake

Photos: (left) Shutterstock/Botamochy; (right) Mandarin Oriental Tokyo.

S

Is sake set to become big in the U.S.?

ake isn’t just one of Japan’s national spirits. Its complex production is a centuries-old tradition that’s a source of national pride. Just ask the tojis (master brewers) producing the many expressions of the fermented rice libation across Japan. However, those producers, as well as bartenders, distributors, and aficionados in Japan and the U.S., recognize that even the most revered traditions need to be adapted and expanded to ensure sake will be adopted by future generations.

In the bars and restaurants of both countries, the traditional way of serving sake hot is giving way to cool (figuratively and literally) ways to enjoy, understand, and try a variety of expressions of it.

In Tokyo, Shangri-La Tokyo bartender Jun Ohkubo says it’s not just the global rise in popularity of Japanese food that’s garnering curiosity about sake elsewhere, “Japanese whisky, craft beers, and sakes [are getting] more and more attention [through their] winning awards in competitive exhibitions worldwide.

As a result, recognition has increased.”

Will the U.S. be next to put sake on the map in places beyond sushi bars?

Things are certainly looking that way, according to Gary Min, the Las Vegasbased “sake expert” and beverage director at Sushi Roku, a restaurant group originating in Los Angeles. He cites a thirst among younger consumers to not only try something new, but learn more about it to fully appreciate it.

“Millennials are becoming more educated in the world of sake, while the popularity of Japanese cuisine is also helping in the reintroduction of sake,” says Min. “As consumers become more comfortable with a certain beverage, the popularity increases.”

Other bartenders—including Juyoung Kang, lead mixologist at Delmonico Steakhouse at the Venetian in Las Vegas—hope the convergence of sake and Western bartending will help bolster the category back in Japan, as he revealed some sake houses have closed due to a major decline in sales. barbizmag.com

“It takes tremendous skill, talent, and patience to create sake, and the people involved in making it have been training generation after generation on how to create this spirit/wine,” he says. “I don’t want it to disappear. It’s like Italian grappa starting to show up in cocktails now. I love that we are expanding, but I don’t want it to be a trend. I want it to be a constant growth.”

Indeed, tradition is being turned on its head because of changing tastes even at such old-school establishments like Hollywood landmark Yamashiro.

“We see the trend with our Yamashiro diners, they often comment that they normally drink hot sake but would like to try one of the sake cocktails,” says bartender Christian Coronel. “Our sake-based cocktails, like the Hiromasa, incorporate flavors of ginger and sweetness that mirrors the flavors of our sushi rolls and the sauces paired with our sashimi selections.”

Inspiration from Sake’s Origins Small, family-owned sake producers, such as Ima Komachi in central Japan’s Tokushima Prefecture, are presented with the dual challenge of maintaining generations of brewing traditions while responding to the changing demand for sake in Japan and beyond.

Owner Morihiko Nakamura says some observations have prompted the brewery to increase its offerings. “Young women are one of the fastest growing markets for sakes in Japan,” he says (through a translator). “They enjoy the sweeter and sparkling styles, plus daiginjo and higher grades. They like the flavors and aromas and prefer them ice cold.”

Nakamura walks me through the brewing process, which typically begins in November. It starts with the proper treatment and storage of the essential koji mold, which is sprinkled onto steamed rice. After allowing this to ferment for 48 hours, Kobo malt is added for further fermentation over a 30-day period. He points out one machine to squeeze rice to extract the liquid, and cooling tanks that will chill

it to the right temperature; sometimes an added cooling jacket or pipe is wrapped around the tank.

The degree to which rice is “polished” determines the quality of a finished sake.

The more polished it is, with a lower percentage of each grain remaining, the better the sake will be. Junmai Daiginjo, made with more refined rice, is at the top end of the “premium” spectrum, while Junmai Ginjo, Daiginjo, and Ginjo grades make up much of what is brought into the U.S. and other western markets.

Sake: Rocking in America?

A few decades back, American rock bands took pride in the way legions of screaming fans packed venues in Tokyo and other major Japanese cities. Today, one could argue there’s something similar happening with sake stateside.

According to master sommelier Bob Bath, professor of Wine & Beverage studies at the Culinary Institute of America at Greystone, millennials are the future of sake. Thanks to their influence, the category is “happening in America,” extending its presence beyond specialized sushi and ramen restaurants.

“At 83 million, they represent a dynamic part of the marketplace,” assessed Bath, during Mutual Trading March 2017

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27

Company’s annual October restaurant show in Pasadena, California. “Their presence in the market is something we have to acknowledge. Do you want to change the opinions of baby boomers raised with sake’s old image (i.e. average quality sakes served heated), or do you want to reach out to a generation looking to discover something new?”

Steve Tindle, bartender at Chicago’s Roka Akor, believes there is a sake movement. Cocktails are helping the category gain popularity in the restaurant scene, and he credits social media as a big part of the exposure.

“Sake, simply put, is a fun and exciting ingredient for a variety of different cocktails because there are so many diverse styles,” says Brandon Wise, corporate beverage director for the Sage Restaurant Group in Denver. “If you look at rum, there’s a whole spectrum of expressions, and the same is true with

sake. When it comes to millennials pushing sake beyond [the category’s] past image, cocktails are a great way to do that, providing a gateway for customers to enter the world of sakes by the glass and by the bottle.”

As Sage’s Departures restaurant is known for dishes with bold flavors, Wise finds incorporating different sakes into cocktail recipes provides a refreshing counterpoint to the spices, seasonings, and “umami” recipe elements.

“This is my starting point, and from there, I think of a range...a palate of colors to paint with,” says Wise. “I love the texture of nigori [unfiltered] sake as something with texture that adds a creamy mouth feel to a cocktail. The creaminess also allows me to create pastel hues when creating drinks. In Japanese bartending, color theory is really important, and we want to have a diverse color palate on our own cocktail menu.

Lotus Sutra 1 oz Hendricks Gin 1 oz unfiltered sake ¾ oz lemon ¼ oz crème de violette ¼ oz maraschino liqueur 1. Shake contents over ice.

2. Strain and pour into a cocktail glass.

3. Garnish with an edible flower.

Brandon Wise, Corporate Director of Beverage Operations, Sage Restaurant Group, Denver, CO

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Bar Business Magazine

“Herbs play well with junmaidaiginjo and daiginjo sakes, and they work well as a co-base alongside vodka or gin and with lighter spirits. Depending on what kind of sake you are using, there will be nuances of stone fruit, citrus, passion fruit.”

Sake is commonly a base spirit for cocktails at traditional Japanese restaurants, yet Wise says bartenders can expand their options by using sake as a modifier for stronger spirits like gin.

For example, it can be an excellent substitute for vermouth.

Julia Momose, head bartender of GreenRiver in Chicago, recommends genshu sakes for cocktails as their extra proof helps them stand up to water and other ingredients. She also appreciates the color, texture, and flavor nigori lends to cocktails.

“I currently have four sake cocktails across two menus,” says Momose, who came of age with sake in her native Japan. “The fun thing about sake is that there are many different types, beyond the milling and classification based on the amount of the grain that remains. You can have nigori, nama [unpasteurized], koshu [aged], kijoshu [dessert], taru [cedar], and genshu (undiluted), to name a few.

“The flavor profiles that can be achieved using sake are practically endless. While [sake] plays well with other ingredients without overpowering them, a key when choosing a sake to mix with is that you don’t want it to be so delicate that it gets lost.”

Momose says that while there are good quality sakes that can be served hot, premium sakes are best enjoyed chilled so they retain their delicate flavors and aromatics. If customers are planning to go the cocktail route, she recommends building the drink recipes with a light touch and keeping it lower proof with subtle additions of flavor in the form of juices, vermouth, and liqueurs.

“I think that people should be encouraged to drink sake as they like it,” she says. “That said, I think cocktails are a fantastic way to introduce people to sake who wouldn’t typically order it on its own.

“The more we make delicious sake available, the more people will start to order it. In this instance, perhaps supply will lead to demand.”

March 2017 barbizmag.com

Photo: Sage Restaurant Group.

Sake

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March 2017 BB_NightClubBar_Final.indd 1

Bar Business Magazine

31 3/13/17 3:14 PM

Q&A with Seth Leifer

1

What’s the story behind your name?

It’s a nod to the traditional nature of the hat. It has different connotations; it can be classy, but it can also be for real, working people. It’s also a nod to the cocktail. I don’t think you really see the Brown Derby or the Black Derby as classic cocktails around the city. Obviously because it’s our name, we tried out a couple different recipes, and we ended up going with the traditional. It’s bourbon, pink grapefruit juice, and molasses. I was surprised to learn the molasses is actually less sweet than the honey someone would use in a Brown Derby.

It’s one of my favorite cocktails now.

(Note: The Black Derby cocktail will be one of the four “Official Select Cocktails” of the 2017 Manhattan Cocktail Classic.)

2 Owner of the Black Derby (New York, New York)

E

very Saturday for almost 15 years, Seth Leifer passed the future location of The Black Derby on West 4th Street on his way to play ice hockey. It was almost meant to be that he was to take the location and turn it into a stylish bistro that emulates the old-school New York atmosphere of places like the 21 Club and the Minetta Tavern— but with a true neighborhood feel. Leifer practiced law for almost six years, but it was family influence that got him into the restaurant business. At the start of his law career, he helped his father open the Brandy Library in New York City, which is when he met his friend and mentor, Flavien Desoblin. In 2008, he stopped practicing law to open a fast-casual restaurant in Connecticut that serves hamburgers and hot dogs. He opened the doors of his latest venture, The Black Derby, on October 18 of last year.

32

Bar Business Magazine

Your menu is filled with classic cocktails. Why?

I wanted to master the old-school, classic cocktails. Our Head Bartender Ashley Sprenkel will make you, I think, one of the best Manhattans in the city. We are thrilled to have one of the best classic cocktail bartenders in Manhattan on West 4th Street.

3

What makes The Black Derby stand out?

The restaurant scene has become uber competitive, and people are always moving on to the next big thing. I’m looking to create this place that regulars will want to keep coming back to. The neighborhood folks, they’re repeat customers. The staff is a huge part of it, but it’s also the menu. We’re not trying to do anything crazy—it’s the stuff you’ll want to eat on any given day, at a reasonable price, with a neighborhood feel. For example, it’s always been my dream to put a chicken parm sandwich on a bistro menu, and I worked with the chef to put that on. I’m also beginning to see a switch with younger people in general—sort of a return to wanting that old-school feeling. So that’s what I want to concentrate on next. I want to let them know that I have this classic, chill place.

4

How do you plan on reaching out to that younger crowd?

With our late-night program, which is most of our small plates with a couple different additions. Being on an iconic street like West 4th, we’re right next to the Meatpacking District. With the late night menu, we want to get more of the groups of younger people who want bites and to socialize and have some drinks on their way to some of the clubs in the Meatpacking District.

5

Since opening, what has been your biggest challenge?

Getting our legs under us and getting new systems in place— staffing, training, getting everybody on the same page. I have an amazing staff, and I ask them for their input. It’s not a dictatorship.

At the end of the day, yes, as the owner I do have the ultimate say, but that’s not how I operate. I like everybody to be involved. There is the owner, and there is the glue and talent that makes it all run and that is Maire McCrea, our manager. We are who we are because of Maire.

6

Any advice for other bar owners/operators?

Everybody talks about why the restaurant business has such a high failure rate, but I always go back to people and say show me any entrepreneurial venture that doesn’t have a high failure rate. Do the legwork before—button-up your numbers, and if you’re going to get into a business relationship or partnership, really get to know that person. And make sure that you go in capitalized because that’s the reason why a lot of people fail. They go in with unrealistic expectations of how long it’s going to take to ramp up business and be profitable.

The Black Derby cocktail

March 2017 barbizmag.com

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