July 2013 bar business magazine by Bar Business Magazine

Number 07

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The How-To Publication

BAR BUSINE$$ July 2013

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Mixology: going social Big siX: loS ANgElES

JULY 2013

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On Tap JULY 2013

CONTENTS

SociAl MiXology

HOW TO 19

A Secure Society

the price iS right

Weâ&#x20AC;&#x2122;re All MiXeD up

Looking for ways to make your on-premise security more efficient and effective? Consider they ways in which your own community is run.

We examine the hard numbers that factor into your pricing, and how to build a better profit base by adhering to some basic formulas.

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

Bar Business Magazine July 2013

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On Tap

BAR BUSINE$$

CONTENTS

Features

36 6 BAr rooM DrAWl

42 Big SiX

8 Booze neWS

A veteran nightlife developer brings a new luxury concept to the Los Angeles club scene with his “ultra boutique” venue, The Cosmo.

12 liquiD ASSetS The emergence of savory cocktails brings some unusual ingredients to the forefront of modern mixology.

What happens when you challenge eight of the country’s top bartenders to identify the cocktail trends of tomorrow? Let’s find out.

36 Sun SeASon

Departments USBG names its bartender of the year; G’Vine Gin seeks comers for the crown; Bar 145 franchise growth continues; Welcome to the World Pinball Championships; Reading the Rémy Martin Playbook.

32 SociAl hour

48 inventory 50 holiDAy hAppeningS

It’s time for fun in the sun, so we present a bevy of beautiful cocktail recipes perfect for the summer sales season on-premise or anyplace else.

52 Supply Spotlight The future is so bright, you have to wear shades—at least that can be the scenario with a new kind of branded promotion tool.

52 “Bar Business Magazine” (ISSN 1944-7531 [print], ISSN 2161-5071 [digital]) (USPS# 000-342) is published February, April, June, August, October, & December for $45.00 per year and January, March, May, July, September, & November will only be offered in a digital format at no charge by Simmons-Boardman, 55 Broad St 26th Fl., New York, NY 10004. Periodicals postage paid at New York, NY and additional mailing offices. Copyright © 2013 Simmons-Boardman. All rights reserved. Printed in the U.S.A. No part of the magazine may be reproduced in any fashion without the expressed written consent of Simmons-Boardman. Qualified U.S. bar owners may request a free subscription. Non-qualified U.S. Subscriptions printed or digital version: 1 year US $45.00; Canada $90.00; foreign $189.00; foreign, air mail $289.00. 2 years US 75.00; Canada $120.00; foreign $300.00; foreign, air mail $500.00. BOTH Print and Digital Versions: 1 year US 68.00; Canada $135.00; foreign $284.00; foreign, air mail $384.00. 2 years US $113.00; Canada $180.00; foreign $450.00; foreign, air mail $650.00. Single Copies are $10.00 each. Subscriptions must be paid for in U.S. funds only. For Subscriptions, address changes, and adjustments, write to: Bar Business Magazine, PO Box 10, Omaha, NE 68101-0010. Instructional information in this magazine should only be performed by skilled crafts people with the proper equipment. The publisher and authors of information provided herein advise all reader to exercise care when engaging in any o the how-to activities published in the magazine. Further, the publisher and authors assume no liability for damages or injuries resulting from projects contained herein. All rights reserved. POSTMASTER: Send address changes to Bar Business Magazine, PO Box 10, Omaha, NE 68101-0010.

Bar Business Magazine July 2013

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Bar Room Drawl By Chris Ytuarte editor-in-Chief

Angie and the Turks Having returned from another amazing trip to New Orleans for Tales of the Cocktail, I’m once again feeling revitalized. Whereas Bourbon Street can often prove just the opposite for some—the heat and the booze and the non-stop partying can be exhausting— for me, and for those of us in the sprits and nightlife industry, it is a reaffirming experience to witness firsthand the kind of enthusiasm and pride surging through this business, all on display at Ann Tunnerman’s worldclass event. That’s not to say it requires an annual gathering of the industry’s elite mixologists, brand ambassadors, and executives to assure me that the bar business remains both relevant and vibrant. Take, for instance, the story of Angie MacLean, bartender. Still slinging drinks at Panama Joe’s Café in Bridgeport, Connecticut, Angie is a crowd favorite, quick with a one-liner, and handy with a pool cue. She has been working at Panama Joe’s for 18 years, bartending in general for 30 years, and she shows no signs of slowing down. Oh, and by the way, Angie is 97 years old. If she’s not a testament to the vitality of this industry, I don’t know who or what is. (For more on Angie, visit http:// barbizmag.com/component/content/ article/22-booze-news/2623-97-andslinging-drinks)

Bar Business Magazine July 2013

There are two components to Angie’s endeavors endearing to me: First is her dedication to the job and her customers, and at 97 years old she truly enjoys the social component of bartending. Second is the appreciation her customers have for Angie, evident in their remarks and praise for the near centenarian. How about the geopolitical power of potent potables? We all watched closely the tensions that rolled through the country of Turkey this summer, as ultraconservative lawmakers clashed with liberal-minded youth throughout the turbulent nation. But did you know that alcohol was a centerpiece of the strife, as both a symbol of restriction and a tool of protest? According to an article by Tim Arango in The New York Times (Resisting By Raising a Glass, June 9, 2013), “after hours of ugly street battles with police officers firing tear gas…many protesters cracked bottles of Efes beer and raised them in a mock toast to their prime minister, who had recently pushed through a law to curb drinking.” In the same article, Boston University anthropologist Jenny White described drinking in Turkey as “a highly charged cultural marker of social class, lifestyle and political values.” Next time you casually plunk down a few dollars for a cool cocktail, keep in mind that, for some, the right to do so is being challenged, Prohibition style. So, we have a proud bartender like Angie making her way toward the century mark while still slinging cocktails; and then we have Turkish youth expressing their innate desire for the freedom to drink what she’s serving. As for me, I’m still thinking about Bourbon Street, and how much Angie and the Turks would love it down there.

BAR BUSINE$$ MAGAZINE

July 2013, Vol. 6, No. 7 Bar Business Magazine (ISSN 1944-7531) is published by Simmons-Boardman Publishing Corporation 55 Broad St 26th Fl., New York, NY 10004 executive offices

President and Publisher Arthur J. McGinnis, Jr. Associate Publisher Arthur J. Sutley 212-620-7200; fax: 212-633-1863 asutley@sbpub.com editorial

Editor-in-Chief Chris Ytuarte 212-620-7223; fax: 212-633-1863 cytuarte@sbpub.com Contributing Editor Beer, Wine, and Spirits Adam Levy art

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

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Booze News

USBG NameS Jeff Bell

2013 U.S. BarteNder of the Year

housands of applications were submitted. Hundreds of cocktail recipes were created. The nation’s top mixologists competed and five internationally recognized cocktail luminaries assembled to select one bartender worthy of the title of U.S. Bartender of the Year. After proving his skills during five challenges and two days of competition, the United States Bartender’s Guild (USBG) and Diageo World Class are proud to announce Jeff Bell as the 2013 U.S. Bartender of the Year. In an unprecedented turn of events, two finalists scored equally in the competition. Jeff Bell of New York, NY and Julio Cabrera of Miami, FL tied for first place. Since the United States can send only one mixologist to the Global Finale, Jeff and Julio competed live in a “Shake Off” at the winner’s ceremony to the delight of the crowd. The competitors only had seven minutes to prepare their “perfect serve” cocktails for the five judges. After thorough deliberation Jeff was declared the winner and will represent the U.S. at the Global Finale this July. Diageo World Class remains the largest international cocktail education program and fosters a community of bartending talent that continues to elevate the art of the cocktail across the world. “I want to thank Julio, he is an exceptional mixologist that truly deserves all the recognition in the world. I am so excited to be a part of this unbelievable program and to represent the U.S. in the Global Finale,” said Jeff. “The USBG and Diageo World Class program is an experience that elevates the art of the cocktail by pushing the limits of mixology as we proved last night. I am truly honored to be among the twenty finalists and extremely humbled that the

Bar Business Magazine July 2013

cocktail luminaries chose my skills to represent the United States in the global competition.” Jeff’s journey began in January 2013, as the USBG and Diageo World Class program entered its second year in the Unites States. The program invited top bartending and mixology talent to prove their skills by completing three educational modules, submitting an original cocktail recipe and creating a video about their passion for their profession. Hundreds of hopefuls completed the application, which was judged by the reigning 2012 USBG and Diageo World Class U.S. Winner, Ricky Gomez, and the Tanqueray Global Ambassador, Angus Winchester. In the end, the twenty finalists were selected to travel and prove their skills in one of the major urban epicenters of American cocktail culture, New York City. “We are thrilled with the expansion of this program and are amazed by the talent showcased in the second year of USBG and Diageo World Class U.S.,” said Mark Schulte, Senior Vice President Customer Marketing of Diageo North America. “Jeff will make the United States mixology community extremely proud when he represents our country at the international competition on board the Azamara Club Cruise ship. His knowledge, creativity and passion for the principles of the American cocktail culture will truly stand out when competing against a worldwide assembly of bartenders and celebrating with World Class responsibly.” www.barbizmag.com

G’Vine Gin names World’s 15 Best Bartenders to Compete for Gin Connoisseur proGram 2013 CroWn

ifteen of the world’s best gin bartenders have been announced as the finalists for the G’Vine Gin Connoisseur Program (GCP) 2013, one of the planet’s toughest cocktail competitions. The announcement comes after an extensive global search that has seen G’Vine host preliminary competitions in twelve cities across the world, from Los Angeles to Tokyo. The aim of each competition was simple: to discover who had the potential to be the world’s best brand ambassador. The fifteen bartenders selected to compete in the world

finals in Cognac, France are: Meaghan DorMan, from Raines Law Room, New York, USA; Cari hah, from Coles Red Car Bar, Los Angeles, USA; Kellie Thorn, from Empire State South, Atlanta, USA; FranCesC Caira from House in Barcelona, Spain; ivan villegas, from O’Clock in Madrid, Spain; JaMie Jones, from The Liquorists, Manchester, UK; hannah lanFear, from Boisdale, London, UK; MiChael ToMasiC, from Wild Rover, Sydney, Australia; gorge CaMorra, from Cloud9 Bar, Melbourne, Australia; irwan MaJiD, from Cut By Wolfgang Puck, Singapore; Mari naKano, from The Peninsula Peter Bar, Tokyo, Japan; KaTrin reiTz, from Le Dee Da, Berlin, Germany; MaThieu le Feuvrier, from Le Quarante Trois Cocktail Bar, Paris, France; Denzel heaTh, from Soho Molecular Lounge, Port Elizabeth, South Africa; anTonia lai, from Quinary, Hong Kong. The fifteen finalists will be flown to G’Vine birthplace in Cognac, France in June for a week of unforgettable experiences and challenges with leading bartenders Gaz Regan and Philip Duff. The week culminates with the annual G'Vine Summer Ball, where the overall winner of the GCP 2013 will be announced. The winner receives $3,000, a personal and tailor-made training program from Philip Duff, and the chance to present seminars at Tales of the Cocktail 2013.

FORMER McDONALD’S MULTI-UNIT OWNERS JUMP ON BOARD THE BAR 145 PHENOMENON Bar 145, a gastropub with a large selection of fine bourbons, farm fresh organic bar food and live entertainment, has experienced great success in the first half of 2013 with its existing Toledo and Kent locations, and new locations are already in the works for Columbus and Cleveland. The franchise is on track for continued growth, with locations currently being scouted in Cincinnati and Ann Arbor, Michigan. Most recently, an ownership group of former McDonald’s multi-unit owners purchased the Kent location, which opened in January 2013 and has already attracted a regular crowd. The sale closed May 1. The same partners will own the Cleveland franchise – a highly desirable site that will be located in the up-and-coming Ohio City neighborhood that has become a burgeoning area for young business professionals. “This particular franchisee group brings a great deal of business acumen and experience to the table. They are excited to join the company and be on the ground floor of a new, growing concept,” Jeremy Fitzgerald, owner-operator of Bar 145, said. Bar 145 will sign the lease for the Cleveland location in approximately two months, and the company hopes to open the restaurant in early 2014. Ohio City is an area with high dining traffic, and those who frequent the town tend to be “foodies” with a taste for the type of high-end organic fare Bar 145 serves at its restaurants. However, the Bar 145 concept is a standout in this neighborhood, as it will be one of the only establishments of its kind to offer live music. In addition, the restaurant will include a 2,000 square foot rooftop patio facing downtown Cleveland. www.barbizmag.com

Bar 145 has started construction on its Columbus location, situated in the suburb of Grandview, and completion is slated for August or September 2013. While it is currently a companyowned restaurant, Fitzgerald plans to sell the location to a franchisee. Owning a Bar 145 franchise in the Columbus area comes with many advantages, as the city is a growing and diverse metropolis that is home to a university and a number of large retail brands, banks and technology businesses. According to a July 2012 article in a local real estate publication, “…nearly 190 companies have chosen the Columbus Region to locate and expand in the past 81 months, totaling over 22,000 jobs announced.” With its enormous potential for growth, Fitzgerald is targeting Columbus for a total of four Bar 145 locations, with an eye on Dublin and Gahanna for future locations. Visit www.bar145toledo.com to find out more about the franchise opportunities available today. July 2013 Bar Business Magazine

Booze News Stern Pinball Sponsors IFPA10 World Pinball Championship

tern Pinball, Inc., the world’s leading maker of real pinball games and the AAMA 2012 Manufacturer of the Year, is proud to be a premiere sponsor for this year’s International Flipper Pinball Association’s World Pinball Championship. IFPA10 brought together the top 64 players representing 19 countries for a marathon competition guaranteed to not only test endurance, but also the ability to master the nuances of a 2.6 ounce silver ball. “We are please to sponsor the World Pinball Championship. It is exciting to acknowledge the talented players and range of countries represented at IFPA10,” said Gary Stern, Chairman and CEO of Stern Pinball, Inc. “Jointly, we are celebrating the 80th anniversary of the first electric action pinball machine and our team is thrilled to be part of the game’s evolution.” 2013 is an action-packed year for pinball as the IFPA also announces the organization’s inaugural Epstein Cup. The IFPA will host the world’s best flipper wizards from Europe and the United States who will compete for what is being referred to as The Ryder Cup of pinball. The Epstein Cup defines a historic weekend in the pin community, solidifying the rebirth of pinball as a quintessential, interactive form of leisure time entertainment. “The resurgence of pinball in the public consciousness is incredibly gratifying”, states Roger Sharpe, Co-Chairman of the IFPA. “It is truly a timeless game that has continued to evolve with technological advancements that someone like Harry Williams could have never imagined. We are seeing new locations and businesses opening their arms to the charms and allure of pinball with the net result that millions of players are taking part in the totally immersive and tactile experience that defines pinball.” In just seven short years, the International Flipper Pinball Association has been able to bring together over 18,000 players now ranked (World Pinball Player Rankings) by competing in over 450 leagues and tournaments taking place across the globe as evidenced by IFPA’s 29 different country directors. The International Flipper Pinball Association was created with the purpose of encouraging, supporting and endorsing competitive pinball throughout the world. The organization provides oversight and assistance to not only establishing pinball leagues but also tournaments and other promotional activities. Stern Pinball continues the Stern family tradition of producing quality pinball machines for young and old. The company traces its lineage to Philadelphia in the 1930s when Sam Stern entered the business of operating pinball games. To find out who won, visit www.ifpapinball.com. 10

Bar Business Magazine July 2013

Are you a Pinball Wizard? Rémy maRtin Playbook Debuts in the u.s. Rémy Martin has announced the launch of a new online site, “Rémy Martin Playbook,” designed to define the Rémy lifestyle through premium content and ongoing engagement with fans. Rémy Martin Playbook has everything fans need to know to become “Ringleaders” of their own circles – the guy (or girl) that everyone can count on to be in-the-know, to spark interesting conversations, and to live life with style. The content ranges from Drinks, Music, Style, Nightlife to Culture and includes both original content and news from outside sources. Rémy Martin Playbook will also showcase guest bloggers including brand spokesperson and creative consultant, Robin Thicke. “Rémy Martin is the catalyst for the unexpected, always ensuring that things are getting interesting whether at the hottest club or in a casual gathering with friends,” said Emma Medina, Vice President Marketing for Rémy Martin in the U.S. “Rémy Martin Playbook provides an outlet for fans to experience this unique Rémy Martin lifestyle.” RémyMartinplaybook.com. www.barbizmag.com

Liquid Assets

Bringing Home the Bacon… and Then Some

Bay of Pigs Urban Farmer, Portland, OR 1½ oz Bacardi 8 Year Rum ½ oz Calisaya ½ oz Maple Syrup ½ oz fresh ground cinnamon 3 oz fresh brewed coffee 1 to 2 oz fresh whipped cream 1 piece candied bacon Combine rum, calisaya, maple syrup, cinnamon and coffee. Warm with milk frother or warm on stove in saucepot. Pour into coffee glass. Top with fresh whipped cream and candied bacon.

Bar Business Magazine July 2013

Savory cocktailS with ingredientS like bacon, foie graS infuSed SpiritS, and beetS can raiSe eyebrowS and cuStomer intereSt. however, there’S more fineSSe involved than juSt “frying it up in a pan.” By Elyse Glickman

his spring, 105 year-old Texan Pearl Cantrell made national headlines by crediting bacon as the key to longevity. While bacon’s health virtues are still going to be the subject of heated debate, one thing beverage industry pros and bartenders can agree upon is that bacon-based cocktails have beefed up profits at their venues. Though bacon-infused spirit-based cocktails themselves have been around for a few years, the trend is still sizzling, and inspiring mixologists to push the envelope with other decidedly non traditional ingredients such as foie-gras infusions, jalapeno peppers, beets, balsamic vinegar, Thai fish sauce, and beef jerky. The challenge for bar owners and bartenders looking to join the party is how to accomplish an extraordinary sensory feat with those things without going over the cliff. www.barbizmag.com

Savvy mixologists who have played with their food for a few years understand that in order to keep consumer interest, you can’t figure in “everything but the kitchen sink.” The argument is is that like good food recipe, the flavor needs to be balanced and ingredients need to be harmonious with one another. While savory cocktails such as the Bloody Mary and Dirty Martini are not going anywhere, the Margarita has become a popular canvas for a variety of artistic statements. “If you want to add a savory element to a classic Margarita, you need to make sure its base is balanced between citrus and sweet,” advises chef Bryan Moscatello of Chicago’s Storefront Company. “Lime juice is our citrus and orange liqueur is our sweet, and since no one wants a sweet cocktail these days, you need to make sure you start off with a nice high acid punch. Sweetness should come mid to late palate and linger, leaving your buds instantly wanting another sip. We then use a savory modifier to create more complexity.” Moscatello suggests using finely sliced jalapeno, and for those adventurous mixologists, adding rosemary into the mix as well. Los Angeles-based BlackLAB Ventures’ Joel Black points out the Tipsy Jalapeno is one of his client restaurants’

If you can’t find savory foods to fill your recipe, why not try some spirits with those savory flavors built-in. best-sellers, outselling the classic on most days. “The culture of mixology and hand-crafted cocktails has grown so quickly, that it’s really hard to say who isn’t built in to our core-audience,” he says. “Heck, even my mother is drinking jalapeno-Chambord Margaritas.”

An Appetite for Change

Dr. WarD’s Cleanse William Ward, Marble Lane, New York City 2 oz Stoli Gala Applik ¾ oz beet juice ¼ oz agave nectar ¼ oz lemon juice 1 celery rib (with frond/leaf) Fresh ginger (peeled) Tonic Water Muddle 2 or 3 quarter-inch pieces of celery along with 2 slices of freshly peeled ginger in a Boston shaker. Add ice, vodka, beet juice, agave nectar & lemon juice and shake vigorously. Dirty pour into tall Collins-style glass. Add additional ice if necessary to fill glass and top with a splash of tonic water. Garnish with top of celery rib and serve with large straw. www.barbizmag.com

“Savory cocktails were inspired by guys like me digging around in the chef’s walk-in cooler looking for something to muddle or infuse to create something really great,” affirms Black. “Guys and gals behind chef-driven menus, meanwhile, are artists in their own rights and often their inspiration stems from their chef’s menu or their own personal favorite dishes.” As New York sommelier Jaime Kaloustian (Dovetail) sees it, her customers are going into a restaurant with the same mentality as they would if they were going into a theater: food is performance. “Restaurants have evolved to the point where people want to know how things are prepared and not just if they taste good,” she says. “They come to places like ours specifically to have something new because they can get their usual martini at a bar around the corner from their home.” Even with cocktail creators and consumers agreeing that change is a good thing, one thing some mixologists have sometimes learned the hard way is that change can be difficult if one is not prepared for it in terms of approach or skills. “A cocktail is still a cocktail, and needs to first and foremost be drinkable,” cautions Moscatello. “I find that sometimes its easy to get to kitschy and literal, like a BLT martini that is no longer a cocktail but an appetizer. (Also,) the textures of some savory elements can create an unpalatable beverage. I find that many savory flavors are best brought to the drink July 2013 Bar Business Magazine

Liquid Assets by means of infusions into the base spirit as well as creative simple syrups, so that your sweet and savory unite into one.” “Because mixologists have so much access to print, electronic and social media, the interest in savory cocktails has blown up,” concurs Br yan Dayton, owner of OAK at Fourteeth in Boulder, CO, who is quite proud of his bar’s foiegras infused vodka and earthy “garden” cocktails. “Because customers actively seek something new, they turn to social media to get the latest buzz. Exposure in papers here in Colorado, as well as the Wall Street Journal and New York Times, meanwhile, has opened up the doors for mixologists to become more adventurous.” Dayton does warn, however, that mixology is reaching a similar apex to what’s been happening in culinary arts. While a lot of things have “been done” for a while (such as bacon cocktails), the mixologist’s challenge now is figuring out what needs to be done to improve the mix rather than go off the deep end with a trend. Noah Ellis, managing partner of destination restaurant Red Medicine in Beverly Hills, feels mixologists need to learn how to distinguish between a savory cocktail and a cocktail with savory elements, especially if one has customers with varying senses of adventure. Ellis advises that if you’re using a savory ingredient in a cocktail, make sure that the flavor is well integrated and

Passione Amara Olivier Flosse, A Voce, New York City 1½ oz Michter’s Sour Mash ½ oz lemon juice 2 oz passion fruit puree ½ oz St Germain Liqueur 1 egg white Sour cherry syrup Orange twist garnish Add Micther’s, lemon juice, passion fruit puree, St Germain, and egg white to shaker, and shake for 15 seconds. Pour over ice in swirl glass. Place syrup on foam with twist. 14

Bar Business Magazine July 2013

Triple B Boozy Shake Troy Christian, The Original Dinerant, Portland, OR 3 scoops vanilla bean ice cream 1 oz maple bacon syrup 1½ oz bourbon of choice Blend three scoops of vanilla bean ice cream, maple bacon syrup, (1 part bacon fat to 3 parts good maple syrup) and a shot of bourbon. Top with whipped cream and a piece of applewood smoked bacon. supported by the rest of the drink (versus having it overpower the drink). If you’re making a savory cocktail, it’s critical to drink an entire cocktail when you’re testing it. Cocktails that are salty and/or spicy can be good for a sip or two, but too intense to finish an entire drink. Taste more than one sip of the cocktail. “I think (savory elements and cocktails) provide a good variety and counterpoint to the food at Red Medicine, which tends to have more sweet and acidic components,” Ellis says. “I don’t know that I’d say that savory is the new sweet, but I think historically, cocktails have been about the balance between sweet and acidic or bitter. Savory components that counter sweet add depth and allow for less monotonous cocktails.”

Beef…It’s What’s for Cocktail Hour Professionals in the food and beverage industries know a trend has gone mainstream when a national, hospitalityfocused public relations firm like Los Angeles-based Wagstaff Worldwide can put out a press release detailing how their clients across the country have brought about sizemic shifts in cocktail menus. Their attention-getting release asked the thought-provoking question, “Who says carnivores can’t enjoy their meat in the cocktail variety?” The release then takes the reader on a cross-country road trip to show him or her what’s cooking behind some of the bars. At The Broadmoor’s Charles Court restaurant in Colorado Springs, bartender Kirsten Schopen serves up a Candied Bacon Maker with bacon-infused Makers Mark, maple syrup, lemon juice and Applekorn Liquor. www.barbizmag.com

Liquid Assets Schopen says emphatically, “I have been toying with the idea of bacon and maple syrup coupled with bourbon for years. Although sweet isn’t out entirely, savory elements are being brought to the forefront. More restaurants are chef driven and are becoming involved with the beverage programs, so it brings a different approach to cocktail menus.” Continuing our trip out west, Jeremy Back of Caulfield’s Bar & Dining Room in Beverly Hills finishes his tequila-based Bar & Dining Room with cracked black pepper foam and prosciutto dust. Moscatello keeps Chicago meat lovers at attention with his scotch-based Duck Duck Duck that includes a skewer garnish featuring candied kumquat, duck confit, duck prosciutto and a deviled duck heart. In Oakland, California, Bocanova’s Bar Manager Stella Davies crafted the El Vaquero cocktail with pisco, smoked paprika, beef bouillon, burlesque bitters and barolo chinato, garnished with beef jerky. In Portland, the Cuban restaurant Urban Farmer plays up its theme with the Bay of Pigs cocktail, made with Bacardi 8 year rum, Calisaya, maple syrup, fresh cinnamon, coffee, frothed milk and bacon garnish. Hudson House executive chef Brooke Williamson, recently a runner-up on Top Chef, is a big fan of savory cocktails. However, like any responsible fan, she stresses that passion

“Who says carnivores can’t enjoy their meat in the cocktail variety?” asks LA-based PR firm Wagstaff Worldwide. you put into your recipes requires thought. “There is a fine line between creativity and common sense,” she says. “You have to know how to use the ingredient properly and with restraint. Know your flavors and make they harmonize. Balancing the perfect amount of savory with sweet, sour, and bitter is not easy.”

To Make A Garden Grow

CanDieD BaCon maker Kirsten Schopen, Charles Court at the Broadmoor, Colorado Springs, CO 2 oz bacon-infused Makers Mark 1oz Pure Maple Syrup ½ oz Lemon Juice ½ oz Applekorn Liquor Par cook one slice applewood smoked bacon in oven at 425°F. Dust bacon with sugar and reduce temperature to 375°F so the sugar dissolves and melts into a candy coating on the bacon slice. Mix all of the liquid ingredients in a shaker with plenty of ice. Shake vigorously and pour into a rocks glass. Garnish with Candied Bacon Slice and Lemon Twist 16

Bar Business Magazine July 2013

This spring, A Voce Beverage Director Olivier Flosse is introducing his customers to savory cocktails via Carrot in Italian, made with Farmer’s Botanical Gin, Galliano, carrot juice, ginger and cardamom bitters. Although vegetable cocktails may seem like an easier sell for some imbibers than meatinfused or blended cocktails, the intensity of the flavors, even in a balanced recipe, needs to be handled with care before and after the drink is composed. The color is very bright and attractive, but we have to let the customer know carrots give the cocktail its vibrancy,” says Flosse. “Many customers may react to it when I explain the drink, so to sell them on it I give them a taste. We have been doing this week and a half and people have caught on to it. Strategy-wise, we always start with a quality spirit and think about how we’d pair it to food, similar to wine.” Although Ward perceives that savory cocktails aren’t for ever yone, gin drinkers are great candidates for an introduction to an herb- or vegetable-based cocktail based on the spirit’s herbaceous base. Kaloustian points out that different vegetables require different adaptations with other ingredients to achieve a balanced flavor profile. “Although beets have a high sugar content, they are an earthy root vegetable, and you may need to add something sweet to balance the overall flavor out,” Kaloustian advises. “You need to take that into account when considering the spirit and the other ingredients so the final flavor won’t shock newcomers. When you want to keep cocktail balanced in terms of acidity, you would use less citrus for a savory cocktail than what you would use in a sweeter one. I like to use anejo tequila as a foundation because the aging process makes it smoother than a blanco or silver.” www.barbizmag.com

As the spring and summer food and beverage menu comes together, Kaloustian is eagerly awaiting heirloom tomatoes to come into season. The specialty she is building starts with organic and infused Crop Tomato Vodka and uses the tomato water from the heirloom tomatoes to result in a summery twist on the traditional Dirty Martini. The drink is finished with water from pickled vegetables used for other dishes and drinks, as well as a touch of sugar as well as a jalapeno.

Matchmaker, Matchmaker Perhaps not surprisingly, Koloustian believes the savory cocktail trend ties directly to the far m-to-table/local ingredients movement chefs are embracing throughout the country. She points out part of the appeal for the mixologist is showing customers he or she is using elements that are seasonal and of the highest quality. By the same token, she believes they pair better with food than their sweet counterparts for a number of reasons. “Sugary cocktails, when consumed before eating, can actually dull the palate,” she details. “Savory cocktails also have lower alcohol content, and a lighter cocktail will not conflict with the vegetal aspects of the dish whether it is an appetizer or main course.” Troy Christian of The Original Dinerant in Portland, Oregon advises bar tenders should understand what spirits will

DuCk, DuCk, DuCk Bryan Moscatello, Storefront Company, Chicago, IL 2 oz monkey shoulder scotch ½ oz kumquat syrup 2 dash Creole bitters 1 ea. skewer with candied kumquat, duck confit, duck prosciutto and deviled heart 1 ea. lemon peel Stir the scotch, bitters and syrup over ice until very cold. strain into a chilled double bucket. Twist lemon over drink and disregard the peel then place skewer across the glass www.barbizmag.com

best compliment different food flavor profiles. Bourbon is going to be sweet and a little smoky, while gin is going to be herbaceous. Nuts or bacon with bourbon is a good pairing, while a herbaceous goat cheese with a pickled green cherry tomato accent, meanwhile, may pair better with gin. “Savory cocktails tend to focus more on the elements of the spirit rather than to hide it,” differs Christian. “This leaves a clean pallet for the food. I prefer dark liquors with sweeter foods, and lighter liquors with more savory foods. It is almost the opposite from a basic wine profile.” Bryan Dayton suggests bartenders new to the savory movement, “start small and take the construction of your cocktails into consideration, from the organic soul of your base spirit and then move forward with choosing ingredients based on the flavor profile you want to create.” In other words, don’t throw a lot of things together just because you have access to them. “I like to base my cocktails on terroirs, so basically, there is a link to the base spirit, whether it is Grand Marnier or Mezcal and what vegetables, and herbs and fruits grow there naturally,” says Dayton.

You’re Soaking In It! While there is some debate on how and when to introduce a customer to an envelope-pushing cocktail, mixologists agree that your knowledge of what went into the recipe will determine how successfully the customer will embrace it. “People have enjoyed the same cocktails or variations on them for the last 100 years, and this new wave of cocktails requiring ingredients outside the box is exciting and intriguing for this generation,” proclaims Flosse. “However, if you presented a cocktail with unusual combinations of things, you should be prepared to fully introduce the cocktail to the customer, and tell them a bit about what to expect when they experience it for the first time.” Kirsten Schoepen, meanwhile, suggests that bartenders hold a conversation with customers about classic cocktails and their history, and then segue into new trends in cocktails and their importance to cocktail history in the making. Ward points out that in general bartenders need to know how to read their guests, distinguishing between adventurous drinkers and the ones that simply want their usual scotch on the rocks, or G&T. Ellis, meanwhile, insists you don’t engage in a “sell.” “If a guest comes in for a gimlet or a mojito, you’re not going to be able to sell them a Bloody Mary,” Ellis says. “If the guest is a bit more adventurous and they’re interested in some of the flavors you’re using in a savory cocktail, then there’s a case to be made. Let them know it’s savory, and if they don’t like it, you’ll be happy to get them something else.” Williamson, however, best sums things up by noting that— as with any cocktail—if you spark someone’s interest with a specific ingredient and have the knowledge and confidence to stand behind the cocktail as a whole, it builds trust, and makes a patron feel like they are in good hands. “I believe the core-audience is simply someone with an open mind,” says Williamson. “I think anyone can be converted with a great cocktail. The only difference is in the approach.” July 2013 Bar Business Magazine

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How To:

stand r e d n U r e t t Be Your Security Team

Our Town is Your Town Knowing how your bar is a microcosm of the community in which it operates can help you to run a safer business built around better understanding your security staff and bouncers. By RoBeRt C. Smith, NightCluB SeCuRity CoNSultaNtS

he afterthought of a “bouncer” and what is asked of them must be pushed to the forefront. The hospitality industry has to start including them in every conversation about revenue, increasing profits, limiting liability, and overall bar or community health and safety. We’re all citizens of our various communities. Whether large or small, we expect our municipal governments to fix potholes, keep our parks clean, and provide programs

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that create a safe community. To achieve that, our city governments provide police officers that patrol the streets and act as a deterrent to that 1% of bad citizens. And on rare occasion, those police officers put themselves in harm's way for the sake of the community, sometimes giving their lives for the cause. Standard dictionaries say “a microcosm is a smaller version of something larger.” Would you consider your bar or your club a microcosm of your larger community?

July 2013 Bar Business Magazine

How To:

The nightlife venue and all its working parts bears quite a resemblance to the community in which it exists, especially when it comes to service, protection, and overall safety. I have worked with over 1,000 bars and clubs across the country and can absolutely say that most bars or clubs are smaller versions of their larger community. Think about your licensed venue and the employees, about their jobs and duties and responsibilities. It doesn’t matter if you are open every day or only party on Friday and Saturday nights. Whether you’re an upscale hotspot like The Shadow Room in Washington, D.C., or you’re a smaller, urban cowboy bar like Double Deuce in San Diego, California—these places are both microcosms of their communities. Bars and clubs have a general manager (mayors and city managers), and they have assistant managers (council members). They have bartenders and servers (firefighters) and they have bouncers (police). In the city, the mayor and the council work together to create rules and regulations, while their bar counterparts, GM’s and AGM’s, work together to create a fun and vibrant nightlife experience. These two groups are the decision makers for their respective clubs and communities. In my city, our firefighters are everybody’s favorite city employee. They jog around the park, they wave from their pretty red trucks and they always respond when someone needs medical attention. We love those guys and girls. The firefighters, in your club or bar, most accurately represent the bartenders or servers. Bartenders and servers smile and say hello to the guests. They get the party started. They talk to the guests, mix some smooth cocktails, and deliver them right to our table. They laugh with us, flirt, and make us feel welcome. Bartenders listen to our problems. Everyone loves those firefighters and bartenders, that’s for sure. But let’s discuss the community members asked to keep us safe. Police officers deal with the drug addicts, the car prowler and the armed robbers. The community pays them to deal with the sorts of people the community wouldn’t normally want to ever deal with. However, when was the last time any community members enjoyed their contact with a police officer? We would much rather live in

Bar Business Magazine July 2013

a Utopia and never need the police, the regulators of our community. Well, we don’t live in Utopia. We live in our communities, and sometimes, stuff happens. And when it does, you might have to deal with a cop. Cops and bouncers; bouncers and cops. Look at the similarities in the two professions and try to tell me that your in-house guards or security employees aren’t asked to deal with the same people, with the same problems. Think about what they’re asked to do on a nightly basis. The GM and AGM ask them to do the most difficult and dangerous tasks of any employee in the bar. Isn’t that exactly what we expect from our police officers? We want the bouncer to monitor and protect our entryways from underage drinkers and over-intoxicated guests. We tell them to keep our sidewalks and parking lots clear of loiterers while continually creating an inviting doorway experience. They walk the entry line and take grief and unwanted taunting from young guests as their IDs are

Think about it: What if your job required you to deal with these guys every night?

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checked. The guards are forced to deal with the over-intoxicated guests in line who are just too drunk to realize they’re too drunk! We ask the bouncer walking the floor to deal with the five guys sitting and occasionally standing on their table. After three hours of being served too many shots by the friendly bartenders and servers, the guys are now bothering other guests and are totally out of control. If this incident turns violent, we expect our bouncers to handle it politely, neatly and professionally while risking being assaulted, or worse. We demand the bouncers be tactful and reasonable with angry, overintoxicated, self-imposed VIP’s as the guest continually pulls his shirt off so the nearby table of girls can see their 3-pack abs. This "VIP" has spent $500 on a table and is being given some additional rope, some additional leeway as they continue to violate club dress policy and the code of conduct. Ah, but if this was Club Utopia, we wouldn’t need bouncers, would we? And, truth be told, if you were to ask any GM or owner about the position of bouncer, they would tell you they are a “necessary evil” and that they would love to be able to do the job without them. Well, too bad. This isn’t Club Utopia, and just like in our community, stuff happens. And, just like in our community, when it does happen, you might have to deal with a bouncer. So for all you operators and managers, the moral of this story is simple: Bouncers have a difficult and sometimes dangerous job to do. They deal with the 1% of guests that other employees don’t ever want to deal with, including you; the obnoxious drunks, the sexual perverts rubbing on females walking by, the bathroom drug users, the sleeping-on-floor guests, and others. We want them to “Be Nice,” as Dalton said in the cult classic Road House. But sometimes it’s hard to always be nice.

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Please try to understand their jobs and give them every opportunity to succeed and do the job as safely and as smart as they can. Provide them with the correct equipment. Give them the best training and then give them guidance. In time you will see your security team improve.

Robert C. Smith is the President and CEO of Nightclub Security Consultants, Inc. Now retired after 20 years as a San Diego Police Officer, Roberts' company has trained over 5,000 hospitality industry employees in over 1,000 bars.Visit www.nightclubsecurity.com.

July 2013 Bar Business Magazine

How To:

ur Cost-out Yo Beverage Program

The Price is Right (It Better Be)

Using tools like, cost cards, targeted beverage cost percentages, and contribution margins, the author recently audited a bar’s beverage costing to come up with the best possible pricing. Here’s how it works. By Brian J. Warrener, Associate Professor The College of Management, Johnson & Wales University

t’s a good time to be in this business. The market’s appetite for creativity and quality at the bar and the efforts of a new generation of supremely talented and dedicated bartenders has converged to create the cocktail renaissance. But it’s also a good time to remember that it is a business and success depends on operators refocusing on operational controls, especially key success measures that depend on accurate and systematic costing and pricing. 22

Bar Business Magazine July 2013

The Key Financial Metric: Cost of Goods Sold Percentage (CGSP) Most operators understand the need to constantly monitor the financial results of their operations. One of the key metrics employed in the industry has traditionally involved measuring actual beverage cost percentage against a targeted or expected beverage cost percentage for a given period, say a week. An inventory is taken at the beginning and at the

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end of the week. Purchases during the week are added to the beginning inventory and the ending inventory is subtracted. The result is Cost of Goods Sold Percentage (CGSP) for the week. That number, divided by sales for the week, results in the cost of goods sold percentage or beverage cost percentage. If you were shooting for a cost of goods sold percentage for the week of say 22% and your actual cost calculated to something close to that, you had a good week. If not, you have a problem and need to find it. CGSP is quite useful as an indicator of overall operational success, or even more importantly because it can alert operators to a host of operational shortcomings. A percentage that is off may indicate over- or under-pouring, spillage, leakage, theft or even problems with proper pricing relative to drink cost. Determining if one of the items above is the root cause of an unexpected CGSP requires effort and managerial acumen. But a percentage that is off is certainly a convenient red flag that something may be amiss. The problem I have encountered in a number of businesses is that many operators don’t have a good handle on what they are measuring and whether the numbers they are using are accurate. Calculating CGSP on your beverage sales is relatively simple and the number can be quite useful. However, if the number is inaccurate it can lead to a false sense of success or indicate problems that may not actually exist. Controlling portions and employee theft are difficult enough without lousy data getting in the way.

A very smart man once said, "You can't control what you don't measure."

The Key To cosT oF Goods sold PercenTaGe: accuraTe cosTinG A very smart man once said, “You can’t control what you don’t measure.” What may be worse is trying to control something that you measure badly. Capturing all sales data, taking regular and correct inventory, and especially ensuring accurate costing are critical to making sure you don’t fall into this trap. Accurate costing is especially important given the circumstances of today’s marketplace. When I started in the business nearly thirty years ago, things were quite different. A few consumers drank call brands, almost never in cocktails. Most mixed drinks were made with well brands, meaning that base spirits and adjuncts were inexpensive. Mixers consisted of soda, bottled juice, and powdered mixes, and contributed mere pennies to the cost of a drink. We mostly associated the cost of any drink with the cost of the base spirit and applied a targeted CGSP to get the drink price. Things have certainly changed, and as a result the stakes are much higher. Almost all operations now offer premium signature cocktails. Almost all consumers have preferred brands that are high quality and they drink them in cocktails. Mixers now consist of a whole host of high-quality, higher cost ingredients, especially freshly squeezed juices. Capturing all of the costs in a drink is critical to determining the actual cost of the drink and ultimately the appropriate price. The best way to do this is to create drink recipes for each of the cocktails you serve and then create a cost card for each of these recipes. The cost cards should

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include all of the ingredients in the drink including spirits, mixers and garnish and an associated cost for each. The cost of these ingredients combined is the true cost of a drink. Here’s a quick example to illustrate why this is important, especially now. If you make a margarita using a mid-priced silver tequila and triple sec, your spirits cost for that drink is around $1.00. If you use a margarita mix or bottled limejuice, your cost for the mixer is about $0.10, or about 9% of the total drink cost. Using fresh limejuice for the drink results in a mixer cost of more like $0.30, or about 23% of the total cost of the drink. In essence, the inaccuracy in cost is magnified as your mixers become more costly. To make matters worse, these kinds of omissions can have an even more significant impact on proper pricing. Including all of the ingredients in a drink in the cost of a drink admittedly requires some effort and the implementation of some procedures that may not exist in your operation, but the results are well worth it. Any items traditionally ordered by the kitchen and then transferred to the bar must be recorded as having been transferred. Your bar staff must be trained to do so diligently so that the cost of those items is recorded as cost at the bar and not as cost in the kitchen. Any of the ingredients transferred to the bar must be included when you take your beverage inventory.

July 2013 Bar Business Magazine

How To: The Key to Systematic Pricing: Accurate Costing and Contribution Margin Another positive result of cleaning up your CGSP by ensuing accurate costs is that you can use those costs to implement a systematic and sensible method for pricing the drinks you offer. Many operators put in the effort to cost their beverages without using that information to establish selling prices for those items. They simply charge what they think they should, or even worse, charge what their nearest competitors are charging. While it is certainly important to compete on price with other like establishments in your area, this should be more of a check-and-balance comparison after you have determined the correct prices for your product. Determining price starts with your budget or income statement. When creating this document, it’s important to establish a targeted CGSP that results in a comfortable profit for you and an acceptable return on investment if you have investors. That overall CGSP can then be targeted as you establish price. And you should use a systematic approach to establish price, employing your sales mix, accurate per drink cost, and contribution margin. We all know intuitively how this works, but few understand why it works. Here’s an example of1 the6/7/13 d-KRUf-prt-BarBusiness-July2013-halfpgAd-v1.pdf intuition: You know that the cost of goods sold on the $15.00

pasta dish at your favorite Italian restaurant is maybe $3.00 or 20%, and you know that the cost of goods sold at that same restaurant on the $28.00 veal chop is more like $14.00 or 50%. The restaurateur may have a targeted overall food cost percentage of 35%, and blindly applying that food cost percentage to both dishes would result in a selling price of $8.50 for the pasta and $40.00 for the veal chop. Here’s why it work: By considering the contribution margin of both dishes—the selling price minus the cost of goods—the owner is able to employ a system for determining price. He has a $12.00 profit on the pasta dish and a $14.00 profit on the veal chop. He makes about the same amount on each dish with a bit more on the higher priced item, which is perfectly reasonable. Assuming his sales mix results in an equal number of each item sold, the blended food cost percentage of both dishes (20% and 50%) will result in hitting the targeted cost of goods sold percentage. The craft cocktail phenomenon and consumers’ general migration to high quality beverage offerings have resulted in an exciting time in the beverage industry. These high quality items are often also high cost items and have upped the ante on the need for operators to understand how to accurately calculate costs so that they can correctly price their and effectively measure and evaluate the 5:06 offerings PM efficacy of their operations.

CMY

Bar Business Magazine July 2013

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How To:

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MIXED UP:

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

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July 2013 Bar Business Magazine

How To: A GRAND SUMMER INDEED Sticking with our summer season theme, here are some more recipes for the warm weather. We start with a few selections featuring the new GM Titanium, a double-distilled, clear, Cognac-based spirit from the good folks at Grand Marnier.

GM Titanium & Ginger 2 oz GM Titanium 1/2 oz lime juice 3 oz ginger beer 2 dashes Angostura bitters Over ice in highball glass add GM Titanium, lime juice and bitters. Top with ginger beer and garnish with lime wedge.

GM Titanium Mojito 2 oz GM Titanium 1 oz lime juice 3/4 oz simple syrup 8 mint leaves (additional for garnish) 1 oz club soda 4 dashes Angostura bitters In mixing glass, gently muddle 8 mint leaves with simple syrup; add GM Titanium and lime then shake with ice. Place mint leaves at the bottom of a highball glass then strain. Fill with crushed ice and top with club soda. Garnish with a mint sprig.

Bar Business Magazine July 2013

GM Titanium & Pineapple 2 oz GM Titanium 3 oz pineapple juice 1 dash Angostura bitters Pour GM Titanium over ice in a highball glass, add dash of angostura bitters, top with pineapple juice.

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How To: ALL FOUR SEASONS IN ONE A series of seasonal cocktails from several Four Seasons hotel mixologists offer some truly great surprises for the summer. Check them out:

Cap City Flip By Travis Tober, Lobby Lounge Mixologist Four Seasons Hotel Austin 1.5 oz Lavender-infused Tito’s Handmade Vodka* 2 oz Fresh Texas lemon sour 2 oz Waterloo “Gin & Juice” foam* ¼ cup Bad Dog Bar Craft Sarsaparilla Dry Bitters

EDGE of the Moon

By Jack Araque, Mixologist at Edge, Steak & Bar Four Seasons Hotel Miami 2 oz Flagler Lighting Moonshine 3 oz mango ½ Key Lime, juice only ¼ oz simple syrup 2 strawberries 3 fresh mint leaves Pinch Florida Cane Sugar

Combine the first two ingredients in a shaker with ice. Strain over fresh ice into a highball glass. Fill the glass to the top with the Gin & Juice foam. Pour the Sarsaparilla Dry Bitters into a cocktail atomizer, shaking vigorously to activate. Place a Texas state stencil over the rim of the glass and spray the bitters in a constant stream over the stencil. Serve immediately.

In the shaker, combine Moonshine, Mango Juice, Lime Juice and Syrup. Shake and pour into glass over ice. Foam Preparation: Blend strawberries, fresh mint, lime juice and sugar. Pour into gas canister. Garnish top of the cocktail with a layer of the foam. Serve with a straw and fresh mint.

*Lavender-infused Vodka 750 ml Tito’s Handmade Vodka ¼ cup Fresh Hill Country lavender Pour approximately 250 ml out of a 1 L bottle of Tito’s Handmade Vodka. Using a funnel, fill the space with ¼ cup lavender flowers and seal tight. Shake to disperse the flowers then store the bottle in a cool, dark place for a minimum of 4 days (for more intense flavor, store for up to 2 weeks). Strain the liquid through a strainer covered in cheesecloth into a new container. Seal the new container and store in the refrigerator or freezer until use.

*Waterloo “Gin & Juice” Foam 150 ml Waterloo Gin 2 cups Fresh Texas grapefruit juice ½ cup Texas honey 4 sheets gelatin Mix the first three ingredients together in a wide-mouthed bowl. Soak the gelatin sheets in the mixture until dissolved, then pour into a pastry canister. Shake vigorously before use.

Bar Business Magazine July 2013

100-Mile Dash By Peter Pearce, Assistant Food & Beverage Manager/ Sommelier, Four Seasons Hotel Houston 1½ oz DASH vodka (made in Houston!) ¾ oz rosemary-infused honey syrup 3 oz Fresh Texas grapefruit juice To make the syrup, combine 3/4 cup local honey and 1/2 cup hot water then steep 2 sprigs of fresh rosemary in the syrup for about 4 hours. Served up with a sugar rim and a sprig of fresh rosemary for garnish.

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WHAT DO YOU CRAVE THIS SEASON? The latest flavored line of liqueurs from DeKuyper, JDK & Sons™ Crave, offers a selection of sweet spirits to base your summer concoctions around this season. Here are just a few:

Crave Chocolate Paloma 1 part JDK&Sons Crave Chocolate Chili Liqueur 2 parts Sauza® Blue Silver Tequila Grapefruit Soda Build ingredients in order with ice in a highball glass. Garnish with a slice of fresh pink grapefruit.

Crave Spring Cocoa-Mint Mojito 1 part JDK&Sons Crave Chocolate Mint Liqueur 2 parts Cruzan Aged Light Rum 6-10 fresh mint leaves 1 part fresh lime juice Club Soda In a highball glass, muddle mint leaves and lime juice. Fill glass with crushed ice. Add rum and stir to distribute leaves throughout. Top with club soda leaving and float Crave Chocolate Mint on top. Garnish with a mint sprig and a lime wheel.

Chocolate Cherry Colada 1 part JDK & Sons Crave Chocolate Cherry Liqueur 2 parts Cruzan® Aged Light Rum 4 parts Piña Colada Mix In a blender, add all ingredients except the liqueur. Completely fill a hurricane glass with ice and add to the blender. Blend until smooth. Pour Crave into the hurricane glass and top with blended ingredients. Garnish with whipped cream, shaved chocolate and a cherry.

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July 2013 Bar Business Magazine

DAvE ArNOLD New York City

SOCIAL MIXOLOGY, UNCHAINED: thE CoCktail trEnds of toMorrow

Eight ofhatthE Country’s top BartEndErs showCasE happens when you challenge eight Dave Arnold, Zahra Bates,thE erick nExt Castro, wavE Tobin ellis, of the countr y’s top bar tender s to Camper english, Don lee, Ryan Maybee and Todd of groundBrEaking Mixology tEChniquEs by Yourself Alone identify their predictions for the cocktail Thrasher presented what they foresee as the next trends of tomorrow? That’s what SoCIAl MIxoloGY: UNCHAINeD, hosted by BarMagic and SVeDKA Vodka, sought to answer. on Tuesday, May 21, at Hotel Chantelle in New York City, leading bartenders

Dave arnolD, new York CitY CONCEPT: Hit The Herbs Nitro-muddling: liquid nitrogen powdering of fresh herbs to instantly infuse into cocktails. Dave Arnold is the owner of Booker & Dax in New York. A native New Yorker, Arnold began tinkering with restaurant equipment after earning his MFA from Columbia University School of the Arts. After meeting Chef Wylie Dufresne, Arnold became even more passionate about all things culinary - the high-tech cooking movement in particular - and focused his engineering and inventing skills on professional and home cooking. In 2004, Arnold founded the Museum of Food and Drink to promote learning about the history and culture of food. In 2005, The French Culinary Institute tapped him to head its new Culinary Technology department, where as director, he helps chefs achieve their goals using new technologies, techniques, and ingredients. With The FCI’s VP of Culinary Arts, Nils Norén, and 32

Bar Business Magazine July 2013

wave of mixology techniques set to appear at bars across the country—from the environmentally conscious, to the tech-savvy, to the molecularly minded. Here’s a look at what they came up with. Harold McGee, he also teaches tech classes, including those that cover sous vide, low-temperature cooking and hydrocolloids. Arnold frequently lectures at leading industry conferences, and his work at The FCI have been covered in several publications, including Food & Wine, Time, The Economist and Popular Science; his own high-tech kitchen was featured in New York Magazine. Arnold has served on think-tanks for companies such as Unilever, offering his insights on the future of cooking. In 2012, Arnold opened Booker & Dax, where he “uses sophisticated technology to make novel and unique drink innovations, including a centrifuge kept in the basement that helps concentrate different flavors. He even has a toolbox filled with syringes and other equipment to make sure each drink gets maximum flavor, and a special vintage ice shaving machine he bought while on a trip to Japan.” (BusinessInsider.com) www.barbizmag.com

Zahra Bates, los angeles CONCEPT: Everlasting Gobstopper Remember the bubble gum meal Violet Beaureguard enjoyed at Charlie’s Chocolate Factory? Imagine exploring a multi-course “meal” through cocktails: palate-stimulating appetizer, rich and umami-filled snippets, dessert in a glass. Z ahr a Bates had humble beginnings in t he be ver age industr y; in fact she had to beg to be let behind the bar. learning how to make drinks and provide a quality experience at the Bar Marmont inspired her to start chasing the cocktail from Jamaica to Cuba and ultimately to london, where she honed her skills there for nearly six years – back when it was called “the best cocktail city in the world” by The New York Times. Her work at The long Bar and The Purple Bar at The Sanderson Hotel, two of that city’s most illustrious hotel bars, served as her introduction to the marriage of the cocktail and the kitchen. Upon returning to los Angeles, she spent five years honing her culinarycocktail skills at the renowned Providence restaurant. She now mixes her heart away with the talented team at Cole’s Red Car Bar, where the passion for classic cocktails is married with a love of fresh ingredients.

ZAHrA BAtES Los Angeles

eriCk Castro, san Diego CONCEPT: What’s On Tap? Craft highballs on tap. Housemade soda pop mixed with vodka and served carbonated right from the tap!

ErICk CAStrO San Diego www.barbizmag.com

er ick C ast r o initially built his spir it s empir e at San Francisco’s Rickhouse and Bourbon & Branch by searching f or obsc ur e r e cipe s , me t hods and ingr e die n t s t ha t originated prior to Prohibition. This bartending behemoth has created unique spirits programs that have earned a place on some of the nation’s most coveted lists, including Esquire’s “Best Bars in America,” Food & Wine’s “World’s Top Bars,” and three nominations at the prestigious Tales of the Cocktail Spirited Awards in New orleans, and was recognized by the prestigious Star Chefs organization as “Rising Star Mixologist” in 2010. Now in 2013, Castro has partnered up with Southern California’s powerhouse hospitality collective, Consortium Holdings, to launch his newest establishment, Polite Provisions. Having opened doors in February to tremendous acclaim, Castro’s newest concept has already been named one of Imbibe magazine’s “ T he Imbibe 75” of 2013, Eater National’s “4 0 Most Anticipated openings of 2013,” Details magazine’s “Where to Drink in 2013,” as well as one the “The Bars to Watch in 2013” by The Spirits Business.

July 2013 Bar Business Magazine

toBin ellis, las vegas CONCEPT: Old School A simple, fresh vodka and housemade tonic served with a smile. Tobin ellis is the principal consultant and owner of BarMagic of las Vegas, a hospitalit y design and consulting firm established in 1997 that specializes in concept, design, training, profitability and operations. BarMagic’s portfolio of resorts, casinos, and restaurant groups includes MGM Mirage, eDITIoN Hotels, Caesars Palace, PURe Management, Gaylord Hotels, Isle of Capri Casinos, CSx Hotels, and more. ellis’ bartending and management career spans 22 years and includes six national mixology titles as well as appearances on the Food Network’s “Throwdown with Bobby Flay,” Spike TV’s “Bar Rescue,” and the Food Network “Challenge.” Called “a shot of adrenaline” by The New York Times, ellis is the mind behind Social Mixology, an awardwinning pop-up cocktail bar that has appeared in las Vegas, Aspen, Miami, New York, Honolulu, New orleans, San Francisco and los Angeles for the past three years.

tOBIN ELLIS Las vegas

Camper english, san FranCisCo CONCEPT: A Sense of Taste A vodka soda that drinkers can alter with the five taste sensations (sweet, salty, sour, bitter and savory) and a few sensations (astringency, cooling, pungency) to build a drink that matches their preferences.

CAMpEr ENGLISH San Francisco 34

Bar Business Magazine July 2013

Camper english is an award-winning San Francisco-based cocktails and spirits writer, speaker, and consultant. english travels extensively to learn all he can about this subject, and along the way has visited 90 distilleries, blending houses, and bodegas in more than 15 countries, and has judged cocktail contests on three continents. He is a frequent speaker at cocktail conventions and has given seminars at Tales of the Cocktail, Portland Cocktail Week, and the Manhattan Cocktail Classic. He was the winner of the Best Cocktail Writing – Author category at Tales of the Cocktail 2011, and a recipient of the legends Award at San Francisco Cocktail Week in 2012; he is also a member of the United States Bartenders’ Guild and has passed the Beverage Alcohol Resource (BAR) 5-day certification program. english is a regular contributor to the San Francisco Chronicle, Details.com, FineCooking.com, ShakeStir. com, Mixology Magazine (Germany), and CLASS Magazine (UK). He has also written for such publications as Wired, TIMe, the los Angeles Times, Playboy, and entrepreneur. english’s own website, Alcademics.com (www.Alcademics.com), takes an overtly nerdy approach to the study of cocktails and spirits, and was independently rated the most influential cocktails and spirits site online. His research on dehydrated liqueurs, international sugars, and particularly on making clear ice has been put to practical use at many bars around the world. www.barbizmag.com

Don Lee, new York CitY CONCEPT: Just Breathe Vaporized cocktails are inhaled to enhance the aromas and nuances while the body absorbs the alcohol into the bloodstream. Don Lee is a Southern California expatriate now residing in New York City. He left his respectable career in Information Technology to pursue his passion for food and cocktails. He opened PDT (Please Don’t Tell) as the Beverage Director in 2007 and started the hard spirits and cocktail program for the Momofuku restaurant group. Lee is also a graduate of the Beverage Alcohol Resource (BAR) currently developing professional bar tools at CocktailKingdom. com and lectures on the sensory neuroscience of cocktails.

rYan MaYbee, kansas CitY

Don Lee new York City

toDD thrasher, washington D.C.

CONCEPT: Further Down the Rabbit Hole

CONCEPT: Pupu 2 You

Cocktails served with a technology back. Presented with a note that allows the guest to text a code and receive a world of information. Links to recipes, brand information, and even further, buttons that enable the user to share and “tweet this drink” to let friends and followers play along.

A culinary elevation of those crappy ‘70s pupu platters by way of a homemade duck sauce soda cocktail garnished with a larb spring roll.

Ryan Maybee is a restaurateur with expertise in the fields of wine, spirits and mixology; his career has led him from his start as a bartender at Kansas City icon, Pierpont’s at Union Station, in 1999, to opening JP Wine Bar and Coffee House (2006), Manifesto (2009), and The Rieger Hotel Grill & Exchange (2011). He has achieved introductor y level sommelier certification through the Court of Master Sommeliers, became a Certified Specialist of Wine (CSW) from the Society of Wine Educators, and in 2012 became the first person to complete the Bar Master Certification from Beverage Alcohol Resource (BAR) in New York City. Further, Maybee was named Bartender of the Year through the Greater Kansas City Restaurant Association (2003), was a finalist in the international Vinos de Jerez Cocktail Competition (2007), and a world-finalist in the Angostura Bitters Global Cocktail Challenge (2012). Imbibe Magazine named him Bartender of the Year for 2013.

True to the slogan, “Virginia is for Lovers,” Todd Thrasher, a native Virginian, is a lover of many things—scuba diving, the island of Bonaire, playing golf and cooking. Most importantly however, is his love for the creation of the perfect artisan cocktail and his knowledge of wine. Thrasher’s expert wine lists and trend-setting cocktails for Alexandria, VA’s Restaurant Eve, The Majestic, PX, Society Fair and now Bar TNT have earned him acclaim and garnered him highly coveted awards – including a nomination as 2008 James Beard Foundation Wine and Spirits Professional of the Year and StarChef’s Rising Star Bar Chef in 2006, among others. Thrasher’s specialty creations, which include classic cocktails with a nod to their derivations, housemade bitters and wine-influenced cocktails, have appeared on the pages of Food & Wine, The New York Times, Bon Appétit, and GQ.

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SEASONAL COCKTAILS: SUMMER

The Sipping

SEASON

Bar Business Magazine July 2013

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Our quarterly query of the spirits world to find out what seasonal concoctions will be making the scene brings us to Summer. It’s hot! Who wouldn’t want to cool down with some light, refreshing cocktails that still pack a punch?

his year we want to look at some seasonal creations based on two of the more unlikely and unusual foundation spirits you’ll come across this summer: Grand Marnier Raspberr y Peach, a new flavor extension of the classic brandy liqueur; and KAPPA Pisco, a Chilean hand-crafted ultra-premium Pisco made by the same company. If you want to bring a little something new to your seasonal cocktail menu this summer, here is a great place to start.

GM RASpbERRy pEACh SOUR Created by mixologist George Carney

2 oz Grand Marnier Raspberry Peach 3/4 oz simple syrup (1:1 water to sugar) 1/2 oz fresh lime juice Egg white Rhubarb bitters Combine all ingredients in a shaker without ice and dry shake. Add ice and shake vigorously. Strain into a cocktail glass and dash the rhubarb bitters on top. Version 2: 1 ½ Grand Marnier Raspberry Peach 1/2 oz KAPPA Pisco 3/4 oz simple syrup (1:1 water to sugar) Egg white Rhubarb bitters Combine all ingredients in a shaker without ice and dry shake. Add ice and shake vigorously. Strain into a cocktail glass and dash the rhubarb bitters on top. www.barbizmag.com

KAppA SOUR 2 oz KAPPA Pisco 1 oz fresh lemon juice 1 oz simple syrup 1 egg white Combine KAPPA Pisco and rest of the ingredients into a mixing glass filled with ice. Shake vigorously and strain into a small champagne flute. Top with tree drops, or half dashes, of Angostura bitters (to create the shape of the Southern Cross). July 2013 Bar Business Magazine

GM RASpbERRy pEACh COLLINS Created by mixologist George Carney 2 oz Grand Marnier Raspberry Peach 3/4 oz fresh lemon juice 1/2 oz simple syrup (1:1 sugar to water) Club soda Combine all ingredients except club soda in a shaker and shake. Pour into a Collins glass and top with club soda. Garnish with a lemon wedge and a raspberry.

KAppA bLUE STAR 2 oz KAPPA Pisco 1 oz lemon juice 1 oz simple syrup 1 egg white 10 blueberries In a shaker, muddle blueberries with simple syrup. Fill the shaker with ice, add KAPPA Pisco and remaining ingredients. Shake vigorously and strain into a small champagne or martini glass.

GM RASpbERRy pEACh ANd GINGER ALE Created by mixologist George Carney 2 oz Grand Marnier Raspberry Peach Ginger Ale Plum bitters Add the Grand Marnier Raspberry Peach to a glass of ginger ale. Top with two dashes of plum bitters.

KAppA KOOLER

GM RASpbERRy pEACh MOjITO Created by mixologist George Carney 2 oz Grand Marnier Raspberry Peach 3/4 oz fresh lime juice 3/4 oz simple syrup (1:1 water to sugar) Handful mint leaves 5 fresh raspberries Club soda Muddle mint and raspberries in shaker. Add ingredients except for the club soda and shake. Pour into a Collins glass and top with club soda. Garnish with a sprig of mint.

KAppA pUNCh 1 ½ oz KAPPA Pisco ½ oz Grand Marnier Cordon Rouge 1 oz pineapple juice ½ oz fresh orange juice ½ oz lime juice 2 dashes Angostura bitters Combine all ingredients in a mixing glass filled with ice. Shake vigorously and strain into a wine goblet or rocks glass with fresh ice. Garnish with a pineapple wedge.

GM RASpbERRy pEACh 75 Created by mixologist George Carney

1½ oz KAPPA Pisco ½ oz simple syrup Club Soda Squeeze a wedge of lemon and lime

1 oz Grand Marnier Raspberry Peach 1/2 oz fresh lemon juice 1/2 oz simple syrup Moet & Chandon Champagne Lemon twist

Combine all ingredients into a Collins glass with ice. Top with club soda and stir. Garnish with lemon and lime wedge.

Combine all ingredients except the Champagne in a shaker and shake. Pour into a flute and top with Champagne. Garnish with a lemon twist.

Bar Business Magazine July 2013

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KAppA pUNCh Created by mixologist Ezra Pattek

SOUTh AMERICAN MARGARITA

1 ½ oz KAPPA Pisco ¾ oz Grand Marnier Cordon Rouge ¾ oz of fresh pressed pineapple juice ½ oz of apple juice ½ oz of fresh pressed lemon juice 2 dashes of Angostura Bitters

1 ½ oz KAPPA Pisco ½ oz Grand Marnier Cordon Rouge ½ oz agave nectar 1 oz fresh lime juice Shaken, strained over fresh ice into rocks glass, garnish lime wheel.

All ingredients are shaken and served over fresh ice in a rocks or old fashioned glass. Garnish with an apple slice and lemon wheel.

KAppA GRApEfRUIT fIzz 1 ½ oz KAPPA Pisco 3 oz grapefruit juice 1 oz bottled soda water (or lemon lime soda)

GM RASpbERRy pEACh jOLLy RANChER Created by mixologist George Carney 2 oz Grand Marnier Raspberry Peach 1 oz peach liqueur Splash of cranberry juice

Pour KAPPA Pisco and grapefruit juice into an ice filled highball glass. Top with soda water (or lemon lime soda) and garnish with a lime wedge.

Combine ingredients in a shaker and shake. Strain into a cocktail glass and serve.

KAppA KRUSh 2 oz KAPPA Pisco 4 grapes 4 lemon chunks (quartered half lemon) 2 tsp raw sugar In a shaker, muddle lemons and grapes with sugar. Then add KAPPA Pisco and fill mixing glass with partially cracked ice. Shake vigorously and strain into a rocks glass over crushed ice. Garnish with halved grapes.

KAppA RICO 1 ½ oz KAPPA Pisco 1 oz Grand Marnier Cordon Rouge ¾ oz fresh lemon juice or fresh lime juice ¼ oz simple syrup Combine all ingredients in a mixing glass with ice. Shake vigorously and strain over fresh ice in a rocks glass. Garnish with a lime wheel.

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Bringing Boutique Back Veteran nightlife operator Suk Sung is revitalizing the boutique nightclub concept with his newest Los Angeles venue, The Cosmo, a small but striking environment built for LA’s high-end clientele. By CHRIS YTUARTE

ationally acclaimed nightlife entrepreneur Suk Sung, who helped create LAVO in Las Vegas as well as Supperclub, Lure, and Roxbury in Los Angeles, has transformed the nightlife culture in LA once again with the debut of his ultra-exclusive boutique nightclub, The Cosmo. Located in the heart of Hollywood on the corner of Cosmo Street and Hollywood Boulevard, The Cosmo’s ethereal design and intimate layout makes it the ideal space for elite patrons to lose their inhibitions while enjoying the finest VIP experience.

Bar Business Magazine July 2013

“I’m extremely excited to introduce a new nightlife concept in Hollywood which I call the ‘Ultra Boutique Nightclub,’” says Sung. “Amongst the log-jam of all the large DJ-driven nightclubs in Hollywood, I believe this concept will reinvigorate the high-end club patrons who are starving for a more intimate environment without compromising the quality and energy of a good party.” The dramatic interior of the 2,907-square-foot space features towering ceilings and intricately designed crystal chandeliers, fusing old Hollywood glamour with an

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otherworldly modern edge. The look is courtesy of visionary interior designer kris keith of the LA-based design firm Spacecraft. “It was a place called Vice Nightclub before,” explains Sung. “They called it a club, but I would’ve called it a bar, the way it was set up. you walked in and you had the bar on the left and some booths on the right, but they didn’t have anyone with a name or a reputation running it. They just opened it up and threw whatever party they could get in there. “I took over the project two months ago, but I didn’t come up with the concept. The concept from kris keith was a new gothic-style club, with arches and ribbed ceilings. when I took over the project, I saw the build-out and I was able to put in my two cents and change a couple of different things around.” The doors of The Cosmo Right off the bat, Sung will only open one night noticed what he perceived as a week starting out. an initial design flaw that

would detract from one of the club’s most visually interesting components, “We’re dealing three giant LeD walls. “The DJ booth with a Champagne was originally going to be placed in culture in this city. the mezzanine in front of the giant Embrace it.” LeD wall, but my question was, ‘why put in a giant LeD wall if you’re going to cover up half of it?” says Sung. “even though we had the DJ booth custom built to put in front of that LeD wall in the mezzanine, that’s not going to work for me. I’m eventually going to move that DJ booth, probably onto the main floor, replacing one of the customer booths, because people like to be around the DJ. The other option was to put the DJ in the VIP suite, which is adjacent to that LeD wall, and that might happen tomorrow, because it’s an emergency we’re dealing with, and we’re thinking about building a brand new DJ booth before we open tomorrow that fits in the VIP suite.” working out design kinks throughout the process of opening a new venue is something Sung is accustomed to. “In my past clubs, I wasn’t the guy driving the design of the space,” he says. “Typically you hire a designer and a contractor to execute the initial concept. But it’s a creative process. you have your vision of what you want and you have the designer’s vision, and usually it’s a blend of both. The prior clubs I’ve opened up, the guys that I’ve worked with and for, they have their own particular vision, with my comments filtered in there. But overall, we give the reigns to the designer and they come up with the process, and you either agree or disagree.”

“I believe this concept will reinvigorate the high-end club patrons.”

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The dramatic interior of the 2,900-squarefoot space features towering ceilings and intricately designed crystal chandeliers, fusing old Hollywood glamour with a modern edge.

The audio-visual experience at The Cosmo boasts a 57,600watt eAw sound system and state of the art lighting by Fyxx entertainment. A dozen lush, tufted booths surround the centrally positioned dance floor, where every guest feels like they are at the center of the party. “It’s not a lounge vibe at all,” Sung emphasizes. “we’ve got Cryo Cannons up in the ceiling shooting straight down to the floor making mushroom clouds. we’ve got a 57,000-watt sound system, with subwoofers between the booths. The whole place is going to be rattling.” The mezzanine holds a private VIP suite, and currently houses the DJ booth, which will host the hottest acts from

Bar Business Magazine July 2013

around the world, though Sung is quick to point out that today’s DJ-centric scene will not dictate the entertainment at The Cosmo. “DJs have too much power,” says Sung. “At my first club in 1997, I paid DJ AM $350. Now DJs in LA get $1,000 a night and up. Don’t get me wrong, we’ll have great DJs at The Cosmo, but we won’t be sending out invites that say, ‘Featuring DJ so-and-so.’ This club is so small, it’s going to hot because of

“It’s going to cater to the elite of Hollywood. With a smaller venue, the good people you want at a club are going to be surrounded by fellow good people.”

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“It’s boutique. If you belong, you’re going to get in. There is no guest list. There is only our in-house doorman who has very strict criteria on who to let in and who not to let in. That’s pretty much how it’s going to go at The Cosmo.”

the people that go there and the vibe they create.” At the heart of Sung’s ‘Ultra Boutique’ concept, of course, is exclusivity, something he will stringently maintain via a super-tight door policy as well as by curtailing to the physical limitations of the venue itself. To add to that, The Cosmo will start out opening just one night a week (wednesday), and eventually expand to two, three, and possibly four nights as the brand builds up a reputation for its discretion. “It’s going to cater to the elite of Hollywood,” says Sung. “The clubs that used to be around before this big boom of large nightclubs with big DJs—I wanted to kind of get away from that, because everyone is sick and tired of it. It’s the same old thing, everywhere you go. And you can’t focus on the quality of the patrons in a large nightclub. with a smaller venue, the good people you want at a club are going to be surrounded by fellow good people, and they’re going to want to come back. Because of the size, we can have

Bar Business Magazine July 2013

exclusivity at the door. The capacity issue allows us to do that. There are going to be a lot of upset people, because they’re not going to be able to get in. “There was a place called Villa on Melrose, which is now called Vignette, that a friend of mine owns. when Villa was in its heyday, the valet parking people would basically tell people, ‘I’m not going to park your car if you don’t think you’re going to get in, because we don’t want you to come back and ask for a refund.’ That’s pretty much how it’s going to go at The Comso. It’s boutique. If you belong, you’re going to get in. There is no guest list. There’s only our in-house doorman who has very strict criteria on who to let and who not to let in.” Catering to such an exclusive crowd will require an exclusive collection of spirits and beverages as well. “To get a club open, you have a checklist of, literally, 200 things,” explains Sung. “A lot of things are operational set-up, like POS systems and stocking the bar, making sure we have enough stock of high-end Champagne and large-format Champagnes, which is really important because of the clientele we expect to sell it. There are certain types of liquor and Champagnes that you want to stock up on, compared to other bigger clubs that pretty much have everything. But for us, it’s tough because there are other clubs vying for the same orders of the same Champagne, and we really had to pull some strings. Myself, I had to pull my relationship card with some distributors to get these Champagnes, because the clientele we’re going after like to spend $5,000 to $10,000 at a table. And to get to that amount you better order these largeformat Champagnes. They’re not at some store on the corner you can just pick up. you have to fight to get them. “we’re dealing with a Champagne culture, where people who have the money come and spend it just to pour it out, spray it, or maybe even drink it. I’m not really planning on having people spraying the place. Hopefully that doesn’t happen, though it might, with the energy we’re going to create in here.” Sounds like a hell of a time—if you can get in.

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Inventory Tip Your Cap to Dad’s Hat Artisanal Rye Whiskeys

Glenfiddich Unveils 2013 “Cask of Dreams” Limited Edition Bottling

Founders John Cooper and Herman Mihalich started distilling small-batch rye whiskey, the spirit that once made Pennsylvania world famous, the old-fashioned way: with locally sourced rye grain and fine malt, available ‘white’ or aged in charred white oak casks for uncompromising depth of flavor. Named in honor of Mihalich’s father, a bar owner himself who habitually donned a Philadelphia-made Stetson before stepping out the door each day, Dad’s Hat ryes are a throwback to the days of American ingenuity, when making something from scratch with quality craftsmanship was the cornerstone of our economy – and a fitting tribute to dads everywhere. Every ingredient, save the malt (which is not available locally), in Dad’s Hat Rye Whiskeys is sourced and crafted in state, making their product as much a representation of Pennsylvania as a fine wine is of its terroir. For more information, visit www.DadsHatRye.com.

Glenfiddich Single Malt Scotch Whisky celebrates the launch of the 2013 Cask of Dreams Limited Edition Bottling, exclusive for the USA. The release is the second and final installment of a program that began two years ago to honor the rich, inspiring story of William Grant, who in 1887 pinned all his hopes on his dream to create “the best dram in the valley.” More than 125 years later, that dram is considered the best in the world, having received more awards for quality than any other Single Malt Scotch Whisky. The distinctive packaging highlights the cask, reflecting the participation of the thousands who had a hand in making this whisky as well as the Glenfiddich distillery’s commitment to integrity. Visit www.glenfiddich.com.

Perrier Limited-Edition Bottles Feature the Art of Andy Warhol

Introducing MALIBU® SUNDAE AND MALIBU® SWIRL

This summer, Perrier® Sparkling Natural Mineral Water will pay tribute to Andy Warhol with a series of limited-edition bottles inspired by the legendary pop artist. In the 1980s Warhol created a series of screen prints of Perrier bottles in a vibrant color palette that will be replicated on specially-designed Perrier bottles available wherever Perrier is sold. The Perrier screen prints created by Warhol are representative of the Pop Art movement and the artist’s fascination with depicting everyday consumer products in unconventional ways. He produced over 40 works featuring the iconic Perrier bottle in 1983. Taking inspiration from these images, Perrier will offer glass bottles featuring four different label designs and seven different Warhol inspirations, including some his most famous quotes: “In the future everyone will be world famous for fifteen minutes.” Visit www.perrier.com.

Bar Business Magazine July 2013

Malibu®, the number one selling Caribbean Rum with coconut liqueur, announces the launch of two indulgent dessert-flavored additions to the Malibu family marking the brand’s debut into the confectionary spirits segment. Malibu Sundae combines the brand’s signature coconut taste with the tempting flavor of chocolate ice cream while Malibu Swirl pairs the flavor of coconut with the delightful taste of strawberries and cream. The indulgent dessert flavors of our past have quickly become favorites of adult consumers, 21 and older, which has resulted in the explosive growth of the confectionary spirits segment - +58% in the past two years. The May in-market arrival of Malibu Sundae and Malibu Swirl addresses the increasing demand for these nostalgic flavors. For more information, Visit www.malibu-rum.com

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Fruity Beer Alert! Global Beer Network, the exclusive U.S. importer for more than 60 Belgian beer labels, is introducing Petrus Aged Red Ale to its beer portfolio. This brew is created by combining award-winning Petrus Aged Pale sour ale, known as the “mother beer,” with a dark, sweet double ale and fresh cherries. With an 8.5 percent alcohol by volume (ABV), this brew is a refreshing addition to the world of fruit beers. Brewed at Belgium’s Bavik Brewery and imported by Global Beer Network, Petrus Aged Red Ale is available both on tap and in bottles across the U.S. Fruit beers in various forms have been brewed in Belgium for hundreds of years. Petrus Aged Red is perfect to drink by itself as an aperitif, and combines beautifully with barbeque dishes or with fruit-based desserts. Visit www.globalbeer.com for more information.

More Marilyn, Please Three Olives® Vodka introduces its newest flavor sensation — Three Olives Marilyn Monroe™ Strawberry vodka. This celebrity vodka combines delicious imported vodka from England with the tempting taste of strawberries and a hint of cream. Three Olives Vodka honors Marilyn Monroe with a flavor offering that celebrates the legend’s love of strawberries and her dazzling style and iconic Hollywood glamour. Live, love, Marilyn Monroe. For more information, visit www.threeolives.com.

A Beer Drinker’s Guide To Knowing And Enjoying Fine Wine

Tequila Avión® Launches Avión Espresso Liqueur

A recent Gallup survey shows that the United States has become number one in the world for wine consumption – much to the chagrin of the French. And yet many will admit that they know very little about the true “art” of wine. Certified Wine Educator, Spanish Wine Educator and President of WineHead Consulting, Jim Laughren has spent decades enjoying, purchasing, importing and distributing wine and educating consumers and businesses about the basic and finer aspects of wine selection and enjoyment. He decided to put all of his decades experience in a “simple” guide. A Beer Drinker’s Guide To Knowing And Enjoying Fine Wine” is written to educate without patronizing, it clears a path through the abstruse world of winegeekdom,” says Laughren. Now available on Amazon.com.

Tequila Avión® is excited to announce the launch of Avión Espresso Liqueur, which is rolling out in the USA nationwide this month. Avión Espresso combines Avión Silver Tequila, voted World’s Best Tasting Tequila at the 2012 San Francisco World Spirits Competition, with fine Italian espresso, creating an ultrapremium, ultra-smooth espresso liqueur unlike anything on the market. Catering to consumers’ rapidly growing love for espresso, Avión Espresso provides a lively way to elevate the entertaining, dining and nightlife experience. Currently, millions of Americans drink espressobased specialty coffee beverages daily, indicating that espresso is quickly becoming the sophisticated beverage of choice. For further information on Tequila Avión, visit www.TequilaAvión.com or www.facebook.com/TequilaAvión.

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July 2013 Bar Business Magazine

Holiday Happenings

August 2013

3 Aug 3: National Watermelon Day. Borrow your buddy’s juicer, throw it on the back of the bar, and have your staff handjuice chunks of seedless watermelon all night, with the customer’s choice of liquor to be added. You won’t believe the response. Freshly juiced watermelon is just insanely good.

13 Aug 13: International Lefthander’s Day. All drinks served today must be raised by a customer’s left hand. Anyone caught drinking right-handed gets 86’ed immediately, no explanation given. Just a wave goodbye to them as they leave— with your left hand.

Aug 4: U.S. Coast Guard Day. This branch of the armed forces is often overlooked, so today let’s honor the men and women of the Coast Guard by offering specials on summer seasonal boat drinks like daiquris and pina colodas. I guess this would have to apply to the Navy as well.

14 Aug 14: National Creamsicle Day. One glorious summer, The Pitz Stop served Creamsicle cocktails. Now, The Pitz Stop is gone forever. (Sniffle) Please, leave me alone with my thoughts.

Bar Business Magazine July 2013

6 Aug 6: National Fresh Breath Day. Honor and aid this national holiday by including a sprig of mint as a garnish in every drink you serve tonight.

9 Aug 9: Kool-Aid Day. Is it me, or are there not enough cocktails made with Kool-Aid used as a mixer? Let’s make this happen, people.

Aug 15. Chauvin Day. This holiday is named for Nicholas Chauvin, a French soldier who idolized Napoleon and eventually became a subject of ridicule because of his blind loyalty and dedication to anything French. Champagne, anyone?

Aug 24: Vesuvius Day. Honor this famously cranky volcano by shaking every beer you open today just before serving it. When it erupts and explodes on the customer, simply bow and wish them a Happy Vesuvius Day. Hilarity ensues.

12 Aug 12: IBM PC Day. If you’re celebrating this holiday, you’re probably not a Mac user. You probably also think Reagan is still president and WHAM! is the best band ever. Catch up, folks.

31 Aug 31: National Trail Mix Day. Let’s get a little crazy today and replace your usual bowl of salty peanuts with some trail mix. Because really, who doesn’t occasionally like a raisin or cranberry— maybe even an M&M— mixed in with their salted snacks once in a while. Treat ‘em right.

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index of advertisers

Company

web site address

page #

Barzz.net

www.barzz.net

Bob the Bar Guy

www.bobthebarguy.com

Cabaret Design Group

www.cabaretdesigners.com

Casio

Flagship Carpet & Alpha

IDscan.net

www.idscan.net

Lefty O'Douls World Famous Mixers

www.BestBloodyMarys.com

Modern Line Furniture

www.modernlinefurniture.com

C2-Pg1

Moving Targets

www.MovingTargets.com

New York International Beer Awards

www.nyibeercompetition.com

40-41

Shiftgig.com

www.shiftgig.com

TinPlay

www.tinplay.com

TouchTunes

www.touchtunes.com

Vacation Adventures

www.vacationadventures.biz

Western Spirits

www.KRU82.com

World Tavern Entertainment

www.worldtavernentertainment.com

inventory Companies a beer drinker's guide...

www.amazon.com

dad's Hat rye whiskey

www.dadshatrye.com

glenfiddich

www.glenfiddich.com

global beer network

www.globalbeer.com

perrier

www.perrier.com

malibu

www.malibu-rum.com

tequila avi贸n

www.tequilaavion.com

three olives Vodka

www.threeolives.com

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

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July 2013 Bar Business Magazine

Supply Side Spotlight

Eyes on the Prize For bar and club owners, perpetual promotion is always a goal. Down in Florida, brothers Danny and Ariel Rivero are providing venue owners just that via their wildly popular custom printed sunglasses and foam sticks, two products manufactured by their Miami-based company, Promovizion. We spoke with Danny Rivero about how his sticks and shades give club owners a way to keep the brand going beyond their front door. By Chris Ytuarte BB: How did Promovizion come to be? Rivero: We got started because a friend of mine is a big DJ, and being in Miami we have access to all the big clubs, so we had those connections. Plus, we already had all the machinery to make posters, banners, and flyers, and we had worked with the clubs doing that. So since we had the equipment, we started ordering the sunglasses to print on. Once we started, LIV Nightclub in Miami was our first big contract, and through that we just blew up. We got Marquee, Lavo, Tao, and all the big clubs in Canada and Atlanta.

BB: Why do the custom printed, branded sunglasses work so well as a nightlife promotion tool? Rivero: Even though people might only wear them for 20 minutes at a time, the number-one reason people order them is that they keep them on their head or clipped onto their shirt and they walk around with them all day. And they end up going to other parties or clubs with branded sunglasses with your club’s name on them. I’ve seen people at Mansion here in Miami with glasses from the night before from LIV, with the branding right there. So now you’re promoting above and beyond your night. You’re actively promoting whomever you have on the lenses—if it’s your bar or club or 52

Bar Business Magazine July 2013

a liquor brand. And then we started seeing the foam sticks pick up. Now we’re pumping those out by the thousands each day. The foam sticks work really well for outdoor events and clubs with outdoor space, for raves, that kind of thing. And they can be branded in the same way as the sunglasses. BB: What makes Promovizion stand out in this market? Rivero: With other companies, to get the good price point, clubs had to order in bulk. So they would just get the club name printed on them and place one huge order. But our niche is that you don’t have to buy 5,000 in bulk, you can buy 1,000 and you can cater to your specific event. So instead of it saying ‘Marquee,’ and buying 5,000, now you tell us you need 1,000 that say ‘Marquee EDC Week’, and there’s no commitment to having a ton of glasses that just say ‘Marquee’. Now you can market your specific event at around the same price point as if you had to buy 5,000. We can do that because we keep an inventory of 10,000 to 30,000 on-hand at a time. So it’s easier for us to hold them here and let the client know they can order when the need it. Just give us a week in advance. Because most nightclubs don’t work a month in advance. BB: Are clubs leveraging these branding opportunities to make deals with distributors and liquor labels? Rivero: I don’t the specifics of their deals. That’s between the club and their distributors. But I know we’ve done designs for LIV and Fontainebleau with ABSOLUT Greyhound branding. And LIV has an outdoor event series they do with iHeartRadio that we’ve worked on too, with Malibu and Jack Daniels and Belvedere branded sunglasses and foam sticks. And I’ve never billed a liquor company, I always bill the club. BB: How can owners get started with Promovizion? Rivero: If you’re not artistically inclined, or you don’t really know what you want, you just pick up the phone and shoot us an email and we send it over to you the same day to proof. And our turnaround time is what has kept us on top. We can turn around an order of 1,000 in less than 24 hours. That’s been our savior with the clubs. I just got off the phone with Marquee, and they want 1,000 foam sticks for tomorrow. And when they want it, they want it. But we can handle it. www.barbizmag.com

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