FALL/WINTER 2024
THUNDERBOLT THUNDERBOLT THUNDERBOLT THE TEAM AT
FOUNDER: Raymond P. Foley
PUBLISHER/EDITOR: Jaclyn Wilson Foley
EDITOR-AT-LARGE
Noah Rothbaum
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of the magazine. EDITOR’S NOTE: All recipe brands and recipes are published as submitted to BARTENDER® Magazine. The following are registered Trademarks of BARTENDER® Media: BARTENDER® Foundation, BARTENDER “Hall of Fame” ® , BARTENDER® University, B.R.A.T.S, Cocktailright, Cook-Tails. Basic Subscription Price: $30.00 in U.S.A.; US $45.00 Canada; US $60.00 Foreign. Subscription Service: Address all subscription mail and changes of address to BARTENDER® Magazine, P.O. Box 651, Short Hills, NJ 07078. When sending new address, give old address to ensure prompt service. Postmaster: Send all address changes to BARTENDER® Magazine, P.O. Box 651, Short Hills, NJ 07078. Copyright 2024, BARTENDER® Media. All rights reserved. Reproduction in whole or in part in any language without permission of the Publisher is prohibited.
COVER PHOTO BY ROBERT CAMPBELL
Welcome to the Fall/Winter 2024 issue of BARTENDER® Magazine. It’s hard to believe that it’s been a year already since our founder Ray Foley passed away. But while Ray is sadly no longer with us, this magazine – a legacy of his life’s work – will always remain the number one source and authority on bartending, on premise, and beyond. And with every new edition, we continue to evolve and expand our focus, bringing you more profiles on bartenders, bars, brands, and useful information that, we hope helps inform the work you do every day, serving the most important audience of all, your customers.
With that in mind, I’m proud to welcome to the BARTENDER® Magazine family our new Editor-at-Large, Noah Rothbaum. Many of you might know Noah, he’s one of the world’s leading authorities on cocktails and spirits, as well as a Kentucky Colonel, a James Beard Award winner, and among his many accomplishments, he’s the author of the acclaimed drinks books, The Art of American Whiskey: A Visual History of the Nation’s Most Storied Spirit, through 100 Iconic Labels and The Business of Spirits: How Savvy Marketers, Innovative Distillers, and Entrepreneurs Changed How We Drink. He is also the associate editor of the Oxford Companion to Spirits & Cocktails, and his next book, The Whiskey Bible, which will be published in the fall of 2025,
is the sister book to Karen MacNeil’s best-seller, The Wine Bible. In this exciting new role at BARTENDER® Magazine, Noah will be advising and contributing to special projects, and our ever-expanding editorial coverage and content.
Noah is not the only industry talent new to our magazine. In this issue, we’re excited to hear from Gary Gruver, the Corporate Beverage Director at Marriott International who writes about how Marriott is at the forefront of elevating bartender talent and creating destination experiences, including through their “Master of the Craft” initiative designed to showcase the skill, creativity, and passion among bartenders across the Marriott portfolio of properties. Read more about that on
Page 10. Also, on Page 18, be sure to read Pamela Vachon’s interesting discussion on the importance of glassware when creating a successful beverage program.
Also in this issue, we’re happy to introduce you to Thunderbolt in Los Angeles, our featured bar (Page 8), and Tequila VOLTEO, a new brand from Zamora Company USA, created with Dallas Cowboys quarterback Dak Prescott (Page 12).
We’re also thrilled to welcome a new partnership with Speed Rack for Season 13 – we’ll be highlighting all Speed Rack winners on Bartender.com and in a future issue of BARTENDER® Magazine. We’ve also recently aligned with EBS (European Bar School), to help bring BARTENDER® Magazine to their schools – and keep an eye out for a feature article they’re contributing to our Spring issue next year. Both new partnerships reinforce our continued goal of helping and supporting the next generation of bartenders.
Clearly a lot of great things happening at BARTENDER® Magazine! Ray Foley created this magazine for you – our friends in the bartending, retail, and hospitality community – and we know he would be proud to see how his idea, conceived almost 45 years ago, continues to grow and evolve. Please let us know what you’d like to see in future issues, we always want to hear from you (it’s easy to reach us, just send us an email at info@bartender.com). It’s an honor and privilege to serve you.
Jackie Foley Publisher
Want more BARTENDER® Magazine? Scan the QR code
Noah Rothbaum, BARTENDER® Magazine's new Editor-at-Large
Cocktails Creative Creative
PAPEL PICADO PALOMA
1½ oz.Gran Malo tequila
½ oz. Giffard Créme de Violette
1/4 oz. Agave syrup
1/4 oz. Lime juice
½ oz. Red wine
Grapefruit soda
Hibiscus salt rimt
➜ Add the liqueurs & ice to shaker. Shake with ice. Serve in a cocktail high ball glass decorated with Hibiscus salt rim and dried lemon wheel.
—Richard Sandoval Hospitality Toro Toro, Miami, FL
OREGANO | TOMATO
40 ml Gin redistilled with oregano
20 ml Dolin Blanc
10 ml Verjus
25 ml Clarified tomato cordial
2 dash Salted white Balsamic
➜ Add all ingredients in a mixing glass, add ice, stir for 18 seconds, strain over a crystal-clear ice cube, in an oldfashioned glass. Garnish: House made sundried tomato oil gel with black salt on a cracker.
— Refaat Ghostine
Marcelino's Boutique
Bar
Providence, RI
SMOKED APPLE & SAGE COCKTAIL
2 oz. Triple Dog Irish Whiskey ½ oz. Cinnamon & Sage syrup* 1 oz. Apple Cider
➜ Place a pinch of apple wood chips & 2 sprigs of sage on a wooden board, using a BBQ lighter, light the mixture until it begins to smolder, place an old fashioned glass upside down over the smoking mixture. In a cocktail shaker add all liquid ingredients, add a handful of cubed ice and shake for 1015 seconds. Place your smoked glass right side up, fill with pebbled ice and strain the cocktail into the glass. Garnish with apple slices & fresh sage leaves with a pinch of cinnamon on top.
—Triple Dog Irish Whiskey
CINNAMON & SAGE SYRUP*
➜ Add 1 tsp.cinnamon & 2 sage leaves to 1 cup hot water &1 cup brown sugar. Stir well until sugar dissolved. Strain into a glass container & allow to cool.
Cocktails Creative Creative
SCORPIO ULTRA
1 oz. Bourbon
1/4 oz. Toasted Oat Syrup*
½ oz. Espresso Liqueur
½ oz. Banana Liqueur
½ oz. fresh Lemon Juice
3/4 oz. Aquafaba
splash Walnut Bitters
Garnish with dried edible flowers
➜ Combine all ingredients in a cocktail shaker with ice and shake well. Strain into a cold Nick & Nora or coupe glass. Top with dried and crushed edible flowers for garnish.
1141_DCKL_24_BrtndMag_HlfPgH_4CFB_mech_x1a.pdf 1 8/6/24 9:16 AM
—Mickey Mullins, Beverage Director The Bower, New Orleans, LA
TOASTED OAT SYRUP*
100 grams of whole oats
²⁄₃ cup demerara syrup 1 pinch salt
➜ Toast the oats in a fry pan until golden brown (almost burned). Pour oats into jar & saturate with demerara syrup & add salt. Cover & let steep for 24 hours.Strain into a different jar and it's ready to use. Can be stored in refrigerator for up to 2 weeks.
Signature
Cocktails Signature
Fall Remix
2 oz. Rye
1 oz. Lemon
3 dashes Ango bitters
3/4 oz. Apple spiced syrup (apple caramel jam-puréed with cinnamon and nutmeg)
➜ Served over crushed ice with a flaming cinnamon stick
— Graham Sutton, Director of Operations
Backstage – Cocktail Lounge Hoboken, NJ
Send BARTENDER ® your signature cocktail to info@bartender.com
All Falls Down
2 oz. Jon Basil Reposado
1 oz. Apple Cider Juice
½ oz. Lemon Juice
1/4 inch Knob Ginger
1/4 oz. Agave pinch Cinnamon
➜ In a mixing tin add Ginger, Muddle, Add remaining ingredients Ice, Shake, Strain into iced Rocks Glass. Garnish: 3 Apple Slices
—Derrick Turner, Mixologist
Jon Basil’s
New Breeze
1 oz. Barley Shochu, Ukaze (produced by Hamada Syuzou)
¹⁄₃ oz. Bols Crème de Cacao White
¹⁄₆ oz. Kyoto Whisky KUROOBI Nishijin-ori (produced by Kyoto Miyako Distillery)
½ oz. Fresh cream
Lime peel
Dropper containing Monin vanilla syrup
➜ Ukaze, Bols Crème de Cacao White, Kyoto Whisky KURO-OBI Nishijin-ori and Fresh cream in a shaker and shake. Garnish the edge of the glass with a lime peel. Finally, the customer can enjoy adding the desired amount of Monin vanilla syrup using the dropper.
— Kenta Komuro, Bartender "THE BAR"–The Royal Park Hotel Iconic Kyoto
BAR Featured Featured
THUNDERBOLT
LOS ANGELES, CA
Thunderbolt Electrifies LA
Consistently rated one of the best bars in Los Angeles (and on the list of World’s 50 Best Bars), we’re excited to introduce you to the talented team at Thunderbolt, our Featured Bar this issue.
Thunderbolt is a popular neighborhood cocktail bar located at the intersections of Historic Filipinotown, Echo Park, and DTLA. The bar was inspired by the American South, which is evident not only from the food menu (the likes of collard greens and fried chicken biscuits) but also their signature Southern hospitality, and not to mention the countless bottles of Madeira on the back bar (as early as the late 17th century, the American South developed an infatuation with the wines of Madeira – who knew?!)
The visionary behind Thunderbolt is Mike Capoferri, originally from Atlanta, who began his bartending career after college and relocated to the West Coast (though never forgetting his Southern roots). The bar takes its name from the peach-infused rum “Thunderbolt”
cocktail, a forgotten classic from Georgia (notice the theme here?)
Early in his career, working for Campari, Capoferri’s brand education role took him to various bars for training sessions, and through that he was introduced to an amazing cross-section of bartenders – that’s how he created his dream team at Thunderbolt.
Thunderbolt prides itself on being a welcome space for all people, so much in fact that the bar is ADA accessible, and a notice greets everyone at the door, “Mind your manners.” Says Capoferri, “We want all our guests to feel welcome, because they are.”
Of course it isn’t just the Southern hospitality that defines Thunderbolt, the cocktails are also damn good.
“Our beverage program uses a ton of tech and innovation to make cocktails more sustainable, more efficient, more consistent, and most importantly, more delicious,” Capoferri explains.
Thunderbolt is what happens when a technique-driven cocktail bar is distilled down to its core
“Our beverage program uses a ton of tech and innovation to make cocktails more sustainable, more efficient, more consistent, and most importantly, more delicious.”
BY
Mike Capoferri
—Mike Capoferri
From L to R: Jens Cromer, Wes Meyn, Gordon Bellaver, Kevin Perez, Nikki Schulz, Rob Mayes, Mike Capoferri, Camron Robertson.
Not pictured: Tom Liu, Kayla Dowell, Rhachel Shaw, Alfredo Torres
PHOTOS
ROBERT CAMPBELL
BAR Featured Featured
LIQUID PICNIC
London Dry Gin, Citron, Tomato, Rosemary, Black Pepper
“Reads like a salad, drinks like a martini.”
and reimagined as a neighborhood watering hole. Their mission is to build a bar community that pushes the boundaries of cocktail-making technology to serve a world-class drink in a welcoming setting. They’ve omitted the pretense and theater to provide a more accessible hospitality experience. Their approach to drink-making is simple: remove anything superfluous, leave the fussy glassware and garnishes to the influencers, and add only what creates a better drink.
What’s next for Thunderbolt?
According to Capoferri, they’re opening two new projects in the coming months: First, a high-concept, highdesign cocktail bar in the Cahuenga Pass neighborhood of LA; then, early next year, a mid-century, Euro-inspired neighborhood bar in the Northwest Denver community of Sunnyside.
“Our company is so fortunate to have recruited such an incredible team of hospitality professionals,
PRIDE OF OXNARD
Strawberry Cordial, Jasmine, Juniper “Many strawberries were harmed in the making of this beverage.”
and this roster has inspired us to expand our operations in order to create some vertical career movement for the team,” says Capoferri.
If you visit Thunderbolt, here are two cocktails to be sure to experience!
The Liquid Picnic, their signature martini, has been on their menu since day 1. It is the cocktail that inspired their ‘dilution substitution’ menu category. It’s a surprisingly savory martini that pops with flavor, though it’s perfectly clear and colorless. They achieve this by clarifying tomato water in a centrifuge, which serves as the cocktail’s dilution in place of water. They use custom refrigeration to bring the fully batched cocktail down to its freezing point, rather than stirring it, which would further dilute it with water. It is finished with a spray of lemon oil.
The Pride of Oxnard is Thunderbolt’s carbonated and canned non-alcoholic cocktail, and is a prime example of the amount of effort they put into their n/a beverages. They blend strawberries into a puree, then spin out crystal clear strawberry juice with a centrifuge. That juice is then pasteurized and turned into a clarified strawberry cordial. They add jasmine tea, juniper, and a touch of vegetable glycerin for body, then chill, carbonate, and can it in house. The result is a stunning red soda-fountain-style cocktail that is complex enough to slow the drinker down to a cocktail pace of consumption.
From Hotel Bars to WorldClass Stages
How
Marriott International elevates bartending talent and creates destination experiences.
BY GARY GRUVER
For years, hotel bars were often considered just a convenient place for guests to grab a quick drink, but that perception is rapidly evolving. As the Corporate Beverage Director for Marriott International (MI), I’ve witnessed firsthand how hotel bars are becoming true destinations—not just for travelers, but for locals, cocktail enthusiasts and anyone that is in search of genuine hospitality. By embracing the creativity of beverage professionals and fostering a genuine connection with the community through spirits, wine, beer, and non-alcoholic programs, it’s all about crafting experiences that guests won’t just remember—they’ll want to come back for another round.
The commitment to unforgettable experiences is evident across Marriott International’s different brands, where beverage programming often serves as a central part of the guest journey. For instance, at Moxy hotels, guests are welcomed with a Toki highball infused with essences inspired by the local market’s flavors as soon as they check in. Meanwhile, at The Ritz-Carlton within the LA Live complex, storytelling takes center stage at the signature restaurant Sendero, with the “Agave Goddess Mayhuel” cocktail. This drink beautifully narrates the tale of the agave goddess and her 400 rabbits, adding a rich layer of culture and history to the guest experience
But it’s not just about serving great drinks; it’s about celebrating the people who make them. Enter “Master of the Craft,” this annual national competition invites our most talented bartenders from across Marriott’s extensive portfolio to showcase their skills, creativity, and passion for the trade. It’s not just about making drinks; it’s about storytelling, innovation, and bringing their unique flair to the glass. This year, we had over 1,400 associates participate, culminating in one winner for each category of Beverage, Culinary, and the newest addition, Pastry.
The competition has become a breeding ground for talent, pushing our bartenders to go beyond the basics and explore new techniques, ingredients, and presentations. Each year, the finalists leave an indelible mark on our beverage discipline, often inspiring trends that elevate our programs across properties. This year’s beverage winner, Heidi Finley from The Ritz-Carlton Sarasota, exemplified this spirit by taking a culinary-inspired approach to the competition. She infused her larger-than-life personality into her creation, thinking
Moxy Hotels – Welcome Highball
outside the box by creating custom 3D-printed garnishes and employing unique techniques to add BOLD layers of flavor to her final creation.
Taking things a step further, we’ve brought our bartending talent to the world stage at “Tales of the Cocktail,” the premier cocktail festival held annually in New Orleans. Each year, Marriott International hosts a Pop-Up event with a unique cocktail bar concept that showcases bartenders from around the globe, providing them with a platform to display their skills, culture, and creativity. This opportunity offers our bartenders invaluable exposure, allowing them to network, learn from industry leaders, and bring fresh inspiration back to their respective bars. This year’s Pop-Up, “All Kinds – Dream On,” was more than just a showcase; it was a celebration of our role as a leader in the beverage industry, highlighting our diverse talent and offering a taste of the global flavors and techniques that define Marriott International’s beverage program today.
ABOUT THE WRITER:
Gary Gruver is an accomplished Beverage Director with over two decades of experience in the restaurant and beverage alcohol industry. He currently holds the position of Director of Beverage for Marriott International Global, US & Canada, where he leads beverage programming initiatives for Marriott’s 31 brands.
THE JOURNEY
1½ oz. Patron Anejo
½ oz. Carpano Dry vermouth
½ oz. Montenegro
1 oz. Coconut syrup (liquid alchemist)
1/4 oz. Reàl agave
5 good drops of toasted sesame oil
➜ Shaken with a few leaves of cilantro. Served up.
"I painted the side of glass with agave lining it with little micro flowers, skewered a cut out red pepper heart to lay on the judges palate before the first sip, which also represents my love for the craft, with a finally “Heidi cocktail” a 3D gold printed MC that clung to the side of the glass for Master of the Craft."
Gruver boasts a successful career, having earned numerous accolades including “Most Popular Bartender in the Nation” and the “America’s Choice Award” by Gentlemen’s Quarterly (GQ). He is a founding member of the United States Bartender’s Guild (USBG) of Kentucky and has served as the Director of Mixology and Spirits Education
at Southern Glazer’s Wine Spirits. Additionally, he is the founder of the Academy of Spirits & Fine Service of Kentucky.
Aside from his professional endeavors, Gruver owns a bar in Louisville and serves as a senior spirits judge for the San Francisco World Spirits Awards. He currently resides in Las Vegas and cherishes spending time with his family and traveling the world.
— Heidi Finley
The Ritz-Carlton Sarasota Sarasota, FL
The Ritz-Carlton LA Live – Sendero
Buzz Brand Brand
ZAMORA COMPANY USA & DAK PRESCOTT INTRODUCE
TEQUILA VOLTEO
Zamora Company USA, with founder-level investment from Dallas Cowboys quarterback and 2022-23 NFL Man of the Year Dak Prescott, has just launched Tequila VOLTEO, an ultra-premium additive-free and organic new luxury tequila brand.
Zamora Company USA is the U.S. operating company of the Madrid-based owner of popular wine and spirits brands including Licor 43, Lolea Spritz, Martin Miller’s Gin, and Ramón Bilbao wines. Tequila VOLTEO has been in development for more than two years through close collaboration between Zamora Company USA, Prescott, and Casa de Piedra distillery in Jalisco, Mexico.
The brand launches with VOLTEO Blanco, VOLTEO Reposado, and VOLTEO Cristalino tequilas (with additional expressions to follow), each distilled from top-quality 100% Weber Blue Agave and employing time honored artisanal small batch production methods. Packaged in an eye-catchingly elegant and sophisticated bottle, Tequila VOLTEO
is one of the only luxury tequilas on the market that is organic and additive-free. (Tequila VOLTEO is currently in the process of verification to join the nonprofit Additive Free Alliance.)
The word “volteo” loosely translated means “to turn things around,” which in so many ways describes Prescott and his resolve for overcoming difficulties.
He has persevered through his share of life’s hardships to become one of the most respected and admired players in football, including the honor of receiving the Walter Payton NFL Man of the Year award for 2022-23, which recognizes a player’s commitment to philanthropy and community impact, in addition to excellence on the field. Prescott’s mother, who raised him and his siblings as a single parent of modest means in Louisiana, succumbed to colon cancer in 2013 and his older brother tragically took his own life in 2020. In their honor, Prescott established the “Faith Fight Finish Foundation” to empower individuals, families, and communities to find strength through adversity. A portion of proceeds from Tequila VOLTEO sales is earmarked to support the foundation.
“Tequila VOLTEO was created to elevate the luxury tequila category by challenging the status quo and honoring our founder Dak’s vision to craft a spirit of uncompromising standards,” says Matt Appleby, CEO of Dallas-based Zamora Company USA. “The same strength of character that defines Dak’s purpose in life – honesty, integrity, and tireless work – is what goes into crafting Tequila VOLTEO.”
“As an athlete, Dak is very thoughtful about what he eats and drinks, so when we began developing this tequila with him, he was insistent that we keep it clean and natural, with no sugar or other additives – and that’s exactly what we did,” adds Appleby. “True luxury is additive-free, and that’s a distinction very few brands, if any, can claim. Tequila VOLTEO is a game changer.”
The distinctively tall Tequila VOLTEO bottle is exquisitely designed and features subtle symbolism – the twist below the bottle neck represents the tight spiral of a football thrown by a quarterback, which when viewed from above, those same spirals mirror the pattern of a freshly harvested agave. The three Tequila VOLTEO expressions are represented by refined color gradations on the bottle that highlight the respective tequila.
* Broken Shed Vodka, 40% ABV, Distilled from Whey. Imported to the USA by Broken Shed Imports, Manhasset, NY. Broken Shed Vodka is produced by Broken Shed Limited, Wanaka, New Zealand.
Broken Shed Limited.
Staying Healthy
on the Road
“ No.”
My first word - and still my favorite. Self control is necessary for longevity - more so in F&B because a good party is hard to shy away from - we spend days curating and encouraging that atmosphere.
What an exciting life, eh?! We hype up Instagram and highlight glamorous aspects of travel and jet-setting but what’s really behind the curtain? Let me tell ya…it isn’t what you think. This past year - I’ve spent no more than 48 hours home, for a total of 5 days. “Home” or better yet…my overpriced luxury storage unit where I keep things I don’t need. Two other extreme boss babes in our industry jetset often - with high profile jobs - and have some pearls for you.
Dining out is a luxury - but when does it become exhausting? Around day 2…meal 6 - luster is lost. We know from cocktail menus - a handful of ingredients are typically not listed and tend to be the worst ones. More sugar. More salt. Wrecking an already under par immune system from travel adjustment. Nina Singer shares my sentiment in this and will grocery shop on work trips as well. Keeping normalcy is a priority when you’re working nonstop on the road. She books the same airlines, hotels etc - not only for points but the consistency offered (beds, gyms, the breakfast bar of snacks to load up for free.)
Traveling light is an art form - but ensure you pack to look good on the inside as well. I fly with various teas for my gut, green supplements and bone broth packets are crucial. I’ll also
confidently fly with serums on my face and compression socks on - there’s no room for error when you have to hit the ground running.
Cate McDonald’s Instagram will forever keep you guessing - on the road 50% for work and still in the gym - eating healthy - no excuses. Typically she’s on the first flight out which allows a full day of work - workouts- and planning. This does come at a sacrifice - her sleep schedule. She handclaps her job for accommodating flight flexibility and hotel bookings - they emphasize safety over everything. Another cheat code is planning workouts with her trainer specifically for travel - and uses ClassPass everywhere. As a believer in ClassPass - let me say - this invigorates you when you’re in a slump - at home or on the road.
The non-negotiables here are simple: sleep and self care. Prioritize your dietary restrictions, listen to your body, and leave the party early. You can’t pour from an empty vessel and the slower and more calculated you move - the better the opportunities rise up to meet you - the you who isn’t burnt out.
Forever feel free to reach out
@The_Alli_Torres with questions, topics, or mental health vent sessions. Hospitality is humanity & Halloween is forever.
XOXO, Alli
Featured Featured Champagne
ELISABETH SALMON 2012 & LOUIS SALMON 2012
MAISON BILLECART-SALMON
Maison Billecart-Salmon, a premium Champagne founded in 1818, has released two new vintage cuvées, a rosé Elisabeth Salmon 2012 and blanc de blancs Louis Salmon 2012, in recognition of what was an exceptional year for growing conditions in Champagne.
The two new releases highlight the Salmon siblings, Elisabeth (the co-founder of Champagne Billecart-Salmon), and her brother Louis who was the House’s first chief winemaker. These singular, yet complementary cuvées, embody, in both character and deed, the very essence of each muse. Their remarkable quality, which produced one of the finest vintages of its decade, reflects the House’s ancestral savoir-faire in rosé and blanc de blancs.
Elisabeth Salmon was a woman of passion. With a sense of autonomy that was extraordinary for her time, she boldly guided the House along its first steps. This resolve inspired the inauguration of her namesake cuvée in 1988, the legacy
of Elisabeth’s refined purity and unique character. After more than nine years of maturation on the lees and in the cellar, the Elisabeth Salmon 2012 subtly points to the finest Pinot Noir and Chardonnay
Grand Cru and Premier Cru terroirs. Its finish, ushered by notes of almond and brioche pastry, presents echoes of cedar wood and blood orange jelly. Its aromatic charm is the perfect accompaniment to fine poultry or seafood.
Louis Salmon, Elisabeth’s brother, is a key figure in the history of Billecart-Salmon. A passionate oenologist with an instinctive intelligence, he became involved in developing the House’s signature styles from the very onset. The vintage cuvée Blanc de Blancs is a vibrant tribute to him, through the noble elegance of a precise, mineral chardonnay. The partially oak-fermented Louis Salmon 2012 reveals the quintessence of this exceptional year’s Côte des Blancs Grand Cru plots: powerful and slender, with majestic typicity and a refreshing balance of marzipan and flaky brioche, white fruits and white pepper. Its remarkable finesse renders it worthy of the finest food pairings: a lobster risotto or teriyakistyle king scallops a la plancha.
A Glass Glass
Considerations for developing a deep and diverse glassware program.
BY PAMELA VACHON
Awell-designed cocktail only requires an appropriate glass — one that is suitable for its volume and format. “I have had some amazing drinks at bars where each cocktail is served in something hand selected, beautiful, and intentional,” says Christopher Bidmead, owner of New York’s Bar Methods. “I’ve also had the same experience at places that had a single stackable glass that they used for everything. Glassware shouldn’t be a barrier to an amazing program, but it does help elevate the presentation and experience provided to guests.”
For most bars or restaurants that serve cocktails, this can be achieved through a small selection of standard bar glasses: Collins, rocks, coupes, etc. What may qualify as a cocktail glass knows no bounds, however, with many bars getting creative, utilizing anything that can hold liquid, from teapots, to piggy banks, to vases. “Cocktail drinking, like dining, can be experiential. What experience are you providing when you set a cocktail down in front of somebody?” says Brandon Archilla, beverage director of Nashville’s The Fox Bar & Cocktail Club.
I consulted several bartenders and bar managers whose glass selection goes beyond a dozen or more styles, often with more in rotation, to speak about various considerations for developing a deep and diverse cocktail glassware program.
To begin, creative glassware can be a selling point for your operation. “Instagram eats first,” says Rick Dobbs, managing partner of San Francisco’s No Plan B Hospitality, whose program features entirely mismatched glasses or other vessels sourced from thrift stores or antique malls, also proving that interesting cocktail glassware doesn’t necessarily have to be custom made or expensive. “The great glasses get good pictures on social media,” he says. “I think that’s part of the fun for the guest.”
“Glassware shouldn’t be a barrier to an amazing program, but it does help elevate the presentation and experience provided to guests.”
The old bartending adage “if you make it blue, make two” can also apply to drinks whose glasses are especially unique or eye-catching, and many bartenders reported that guests will select a cocktail based entirely on its glass. This also raises the question of whether or how to show on the menu what kind of glass to expect a drink in. Many of the bars profiled here indicate the glassware on the cocktail menu, whether through a picture, icon, or verbiage, but there’s also an argument to be made for the unexpected reveal: “We have some unique glasses like the Walken Pig and Maneki Neko that come in a pig and cat mug respectively,” says Lindgren, “and the surprise and excitement guests get when they see them for the first time can make their experience.”
—Christopher Bidmead Owner of New York’s Bar Methods
While cool glassware can therefore potentially introduce drinkers to new flavors and spirits, it also has the potential to distract a guest from paying attention to whether or not the drink’s ingredients actually appeal to
Act
them. “Sometimes a guest will order a cocktail and say it was too strong or too tart for them because they chose based on the glassware versus reading the description,” says Linda Nivar, bar manager for New York’s Tiki Chick, whose program regularly includes a dozen tropical mugs, plus more during seasonal promotions. Depending on your inventory, it may be imperative to manage a guest’s expectations, or allow for a cocktail to be served in a glass other than the one it was designed for.
Managing an adventurous glassware program also comes with other logistical challenges that are important to consider.
“Glassware is expensive and easily breakable,” says Kevin Beary from Three Dots and a Dash and The Bamboo Room in Chicago. “Often the perfect shape and format of glass doesn’t exist or is unavailable in the volume you need,” he says, and bespoke glassware can be difficult to replace efficiently. Additionally, “programs that have a large selection of glassware require enough storage space to house everything,” says Bidmead. “If you’re putting each drink in its own unique glass you need enough of each to not only get through service, but you also need to consider extras needed to accommodate things in the wash and the time it takes for them to cool after coming out of the dishwasher.”
Theft can also be an issue, and can affect razor-thin bar margins. “We consistently have to explain to guests that if their cocktail didn’t come in the mug indicated on the menu it is because we are low due to theft,” says Nivar. According to Archilla: “You would think that the portability of the item would
be a consideration, but I don’t see so many small things like shot glasses get taken versus something that has some sort of logo on it or has collectible value,” he says. “In my younger years I may have lifted something like a branded pint glass with a bar’s logo on it here or there as a souvenir. Alcohol can tend to make people particularly mischievous.”
The upside, however, can still be huge for your program and your team. Bartenders often think flavor first when it comes to building a new cocktail, but sometimes the vessel itself can be a source of inspiration, and adding new pieces to your program can be motivating. “When it comes to developing cocktails, sometimes working backwards from how a piece of glassware is shaped can inspire what type of cocktail that you’d want to put in it,” says Archilla. Skaalvenn Distillery, in Minnesota’s Brooklyn Park, keeps a backstock of dozens of different styles of glassware. According to bartender Michael Lindgren, “One of the things we do during cocktail development is review our inventory of glassware,” he says. “Sometimes the aesthetic of the glass helps determine flavor profiles, and other times the shape of the glass can prompt us to be creative with our garnish and presentation.”
While glassware is ultimately a pragmatic consideration, “the real fun is in the intangible elements,” says Archilla. “Like, how does it make me feel to hold it? Does a piece influence my perception of how the drink inside tastes, or the experience of drinking it?”
Pamela Vachon is a freelance food and beverage writer based in New York, NY, whose work has frequently appeared in Wine Enthusiast, SevenFifty Daily, and VinePair, among others. Formerly a bartender at New York's 2-Michelin star restaurant The Modern, she is also a certified sommelier and leads wine, cocktail, and cheese tastings through Night Inn Experience and New York's Murray's Cheese. Pamela is also a voiceover artist and musician.
COOKING
with
COCONUT SALMON BISQUE
151/2 oz. Coco Lopez® Coconut Milk
1 lb. Skinless salmon fillets, cut into 2-in. pieces
1/4 cup Thinly sliced shallot
1 tbsp Minced fresh ginger
4 Small heads baby bok choy, root ends trimmed, quartered
8 oz. Sliced white button mushrooms (about 21/4 cups)
½ cup Fresh basil leaves
4 cups Lower-sodium chicken broth
1 tbsp Canola oil
2 tbsp Red curry paste
2 tbsp Fresh lime juice, plus wedges for serving
3 Cloves garlic, minced
2 tsp Granulated sugar
1 tsp Kosher salt
2 tbsp Fish sauce
1Heat oil in a large pot over medium-low. Add shallot, ginger, garlic, and curry paste; cook, stirring often, until shallot is softened, 2 to 3 minutes. Add broth and coconut milk. Bring to a simmer. Reduce heat to low and cover; simmer, stirring occasionally, for 20 minutes.
2
Stir in salmon, bok choy, and mushrooms. Bring to a simmer over medium. Reduce heat to low; simmer, uncovered, stirring occasionally, until salmon is just cooked through, about 5 minutes. Remove from heat.
3
Stir in fish sauce, lime juice, sugar, and salt. Serve soup topped with basil, with lime wedges on the side.
COCONUT PUMPKIN
CUSTARD
8 oz. Coco Lopez® Coconut Milk
1 egg
1 cup unsweetened, canned or fresh pumpkin
2 tbls. raw cane sugar
½ tsp. ginger
½ tsp. cinnamon
1/4 tsp. nutmeg
1 tsp.vanilla extract
1 pinch of salt
¹⁄₃ cup unsweetened, shredded coconut
1
Preheat oven to 325 F. Whisk the egg for 2 minutes until entirely uniform and foamy. Combine all ingredients (including egg) in medium-sized bowl and blend using a hand mixer until well combined.
2Prepare 4 custard cups. Ladle the mixture into the custard cups or ramekins. Put 1 inch of water in a 9 x 11 baking pan, and set the ramekins inside. Place the custard cups into the prepared 9 x 11 pan and bake for about 45 minutes, or until custard tests done.
3
Bake at 325°F for 45 minutes. Before serving sprinkle shredded coconut and cinnamon evenly among cups.
Libary Libary
Hauntingly Good Spirits: New Orleans Cocktails to Die For
By Sharon Keating and Christi
Keating
Sumich
Available at Amazon.com
$19.99
➨ Capture the paranormal essence of New Orleans in a glass with 40 tasty, gothic, and unique cocktails designed for Spooky Season and the great beyond. Few places possess such a robust and thriving culture of death as does the soulful city of New Orleans. In this captivating cocktail book, travel enthusiasts and Big Easy locals Sharon Keating and Christi Keating Sumich take you on a historical romp through the supernatural by way of the NOLA bar scene and its spirits (the boos and the booze!) celebrating local New Orleans ingredients and the hometown mixologists who make them sing.
Bar Keeps: A Collection of California’s Best Cocktail Napkins
By Patrick Quinn
Available at Angelcitypress.com/ products/cnap
$30.00
➨Bar Keeps – A Collection of California’s Best Cocktail Napkins is a fascinating tour of famous and forgotten bars across the Golden State. Whether you’re the type to visit roadside diners or high-end steak joints, hidden dives or trendy tiki bars, Patrick Quinn, author of Bar Keeps, has collected vintage cocktail napkins from all of them.
Quinn guides a rollicking road trip with stops in San Diego, Los Angeles, San Francisco, Oakland, Sacramento, Bakersfield, and points between—and shares alcoholic anecdotes along the way. Who created the Suffering Bastard and how did it help the Allies win WW2? Where did the iconic image of a woman dancing in a champagne glass come from? And what exactly is a Pink Elephant? Ever wonder what it’d be like to have a Mai-Tai at the original Trader Vic’s in Oakland, watch the dancers at the Chinese Sky Room in San Francisco’s Chinatown, nurse an Old Fashioned at Joe DiMaggio’s Grotto, sit with the stars at the Coconut Grove, or sip a hot toddy at Fred Harvey’s in LA’s Union Station? Well, now’s your chance as you flip through Bar Keeps, preferably with a stiff drink in hand.
The World Atlas of Whisky 3rd Edition
By Dave Broom
Available at Amazon.com
$55
➨ Award-winning author and whisky expert Dave Broom has once again traversed the world to provide an extensive atlas of the whisky scene. Over the past decade, the landscape has changed drastically with many more distilleries opening globally. This completely rewritten, much anticipated new edition of The World Atlas of Whisky profiles more than 500 distilleries and considers more than 480 whiskies in detailed tasting notes. This is a beautifully illustrated, in-depth and comprehensive journey through the history, process, distilleries and expressions of world whiskies, celebrating the heritage, romance, flavor and craftsmanship of this most versatile of drinks. The must-have reference book for whisky lovers.
THE #1 AMERICAN SINGLE MALT
Sippin' Santa Sippin' Santa
BY JEFF “BEACHBUM” BERRY
Christmas vacation in a winter wonderland, or a tropical island getaway? Why choose just one? That’s the idea behind “Sippin’ Santa,” Cocktail Kingdom’s tiki and tinsel pop-up, a spinoff of their wildly popular “Miracle” Christmas pop-up.
My New Orleans bar-restaurant, Latitude 29, opened in November 2014 with a roar, but by December we felt a creeping malaise: The Crescent City can be damp and gloomy in the winter, and everyone’s desperate for a bit of cheer. So when Cocktail Kingdom CEO Greg Boehm asked Latitude 29 to participate in a tropical test-drive of his “Miracle” follow-up, “Sippin’ Santa’s Surf Shack,” which was only being featured in two other bars, all I asked was “Where do I sign?”
Over the next nine years, the pop-up had a name change and a growth spurt:
There are now 55 bars across the U.S. and Canada participating in “Beachbum Berry Presents Sippin’ Santa,” rebranded by Greg when I took over the cocktail program, creating new drinks with my bar team every year like the Jingle Bird, Sugar Plum Mai Tai, and a Christmas stocking full of North Pole meets South Seas mashups. In fact, only one of the first season’s cocktails, the Sippin’ Santa, has yet to be replaced by something new (see sidebar).
Besides this ever-evolving drink menu, Cocktail Kingdom offers partner bars exclusive Tiki mugs and glassware both for service and retail merch, over-the-top transportive decor, coordinated social media, and national print and TV publicity. The upshot? Latitude 29’s customers now start asking about “Sippin’ Santa” in June, and they don’t stop until the pop-up starts just after Thanksgiving. Talk about a Christmas miracle!
SIPPIN’ SANTA
2½ oz. El Dorado 8-Year Demerara Rum
3/4 oz. Amaro Averna
3/4 oz. orange juice
1½ oz. fresh lemon juice
1 oz. nutmeg syrup
1/4 oz. ginger syrup
➜ Shake with cubed ice. Strain into Surfin’ Santa mug. Add chipped or crushed ice to fill. Garnish: Sippin’ Santa red parasol stuck to rolled-up orange peel. Sippin’ Santa green“Mersanta” bubble wand.
COCKTAIL CAMERA
Jordan Hughes did not originally see “cocktail photography” as a potential career path– but 7+ years later, he’s found himself working with some of the biggest liquor brands in the industry, and traveling all over the world to speak and educate specifically on beverage photography. His online platform, Cocktail Camera, began as a passion project where he could combine his love for cocktails and photography. But he quickly saw a gap—while bartenders are incredibly creative professionals, many lack resources to showcase their work visually. In response, Jordan launched Cocktail Camera 101, an e-course designed to teach bartenders and photographers the essentials of drink photography.
What makes Jordan’s approach unique is his commitment to the industry. As a thank you to the community that helped shape his career, Jordan launched his online masterclass with
a Bartenders Scholarship. This initiative provided free access to Cocktail Camera 101 for 1,500 bartenders worldwide, helping them improve their photography skills and showcase their creative abilities.
You’ll be able to find Jordan in-person at most major industry events like Tales of the Cocktail and Bar Convent Berlin. Through hands-on workshops and seminars, he teaches hospitality pros the essentials of lighting, composition, and storytelling, turning a simple drink image into a compelling visual experience.
The Cocktail Camera platform itself is not just aimed at teaching photography; it is meant to elevate and support the hospitality community. In a world driven by visuals, Cocktail Camera’s hope is to help bartenders capture the beauty of their craft and showcase it to the world.
JORDAN HUGHES
The Bartenders’ Foundation
Providing education opportunities for Bartenders and their families.
In 1999, Ray Foley, Former bartender and founder of BARTENDER® Magazine, created the Bartenders’ Foundation™ to award scholarships to bartenders and/or their children. For each BARTENDER® Magazine subscription, $5.00 is donated to The Bartenders’ Foundation™. The Foundation is registered with the IRS as a non-profit, so all contributions are tax deductible.
The goal is to award one scholarship per year. Each student selected will be awarded $5,000. The first scholarship was announced on Bartender Appreciation Day, June 18, 2001.
TO APPLY OR DONATE:
Although Ray Foley made the initial contribution, we need to raise the money to achieve our dream. If you would like to make a contribution, no matter how large or small, please send your tax deductible gift to:
The Bartenders’ Foundation™
P.O. Box 651
Short Hills, NJ 07078
Bartenders, or their sons/daughters who are interested in applying for next year’s scholarship should write to the addresss above or visit bartenderfoundation.com or email info@bartender.com for an application.
SHOP BARTENDER.COM
100%
BEST IRISH DRINKS:
$14.95
The Best Irish Drinks delivers countless recipes of cocktails straight from the Emerald Isle. Also included is information about Irish liquors, as well as famous Irish sayings and toasts.
Ray Foley is the ultimate authority on bartending. He is the founder of BARTENDER® magazine, the No. 1 magazine in circulation for the bartending trade. This book is the result of his years of experience working with bartenders.
GIRLS’ NIGHT: $10.95
Girls' Night is chock-full of cocktail recipes distinctly designed with women in mind. Featuring over 1,000 cocktails and a wealth of bartending tips, this book is sure to please ladies who love libations.
Featuring recipes from America's best bartenders, the readers of BARTENDER® magazine and www.bartender com, this book contains the best women's drinks served in professional bars.
Take a walk on the wild side with X-Rated Drinkssure to heat up any party, date or night at home.
With more than 250 recipes for the adventurous, young and young-at-heart, you’ll have a blast with these sultry concoctions.
Featuring recipes from America's best bartenders, the readers of BARTENDER® magazine and www.bartender com, this book contains the best X-rated drinks served anywhere. Drinks you can’t resist!
BEER IS THE ANSWER...I DON’T REMEMBER THE QUESTION: $16.99
The best bar jokes you can’ve never remembered! From the publisher of BARTENDER® magazine comes this incomparable collection of bar jokes, quotes and cartoons that are sure to make you appear witty and charming at the life of your next cocktail party Wow your drinking buddies and impress your dates with such clever and entertaining hilarious quips as: “You’re not drunk if you can lie on the floor without holding on ” “I saw a sign that said “Drink Canada Dry,” so I’ve started.” “Alcohol is a misunderstood vitamin.”
THE VODKA 1000: $19.99
The Ultimate Collection of Vodka Cocktails, Recipes, Facts, and Resources
Ray Foley, founder of BARTENDER® magazine, presents 1,000 cocktails, food recipes, fascinating facts, and resources about the spirit that inspired such marvelous inventions as the Martini, the Cosmopolitan, and Vodka Lemon-Meringue Layer Cake.
THE TEQUILA 1000: $16.99
The Ultimate Collection of Tequila Cocktails, Recipes, Facts, and Resources Ray Foley, founder of BARTENDER® magazine, presents 1,000 cocktails, food recipes, fascinating facts, and resources about the spirit that inspired such marvelous inventions as the Margarita, the Tequila Sunrise, and Grilled Tequila Lime Chicken.
BARTENDING FOR DUMMIES: $1 .99 6th Edition
This latest edition of Bartending For Dummies features over 1,000 drink recipes in an A-Z format with clear, easy-to-follow instructions. This 6th Edition also provides over 40 new cocktail ideas for those who want to know how to serve cocktails professionally, for themselves, or for their guests.
RUNNING A BAR FOR DUMMIES: $26.99 3rd Edition
If you want to BYOB (be your own boss) and fulfill your dream of running your own bar, this hands-on, friendly guide has everything you need to get started. You’ll discover how to obtain a liquor license, manage inventory, plan drink and food menus, meet financial and legal requirements, attract customers, make a profit, and more!
THE ULTIMATE LITTLE COCKTAIL BOOK: $15.99
Bartenders don't rely on just anyone to create delicious cocktails. They turn to BARTENDER® magazine, published by thirty-year industry veteran Ray Foley, trusted by more than 150,000 barkeeps.
Now you can get your refreshing sips straight from the top – from BARTENDER® and the best mix masters across America. From sophisticated to fun, this is the only cocktail book you'll ever need.
THE ULTIMATE LITTLE MARTINI BOOK: $17.99
Bartenders don’t rely on just anyone to create the most classic American drink. They turn to BARTENDER® magazine, published by thirty-year industry veteran Ray Foley, trusted by more than 150,000 barkeeps.
Now, you can get your martinis straight from the top—from BARTENDER® and the best mix masters across America. From sophisticated to fun, this is the only martini book you’ll ever need.
WE ACCEPT THE FOLLOWING CARDS: end check or money order to: BARTENDER® Media, P O Box , , N J 07 (Extra shipping fee will be charged for Canadian & foreign customers) www.bartender.com or www.mixologist.com or e-mail barmag2@gmail.com ALL BOOKS ARE ALSO AVAILABLE AT YOUR LOCAL BOOKSTORE
ARNIE IN THE RAIN (243/4" x
POLO LOUNGE (17.75"x39")
Call!LAST
WE NEED YOUR BEST CAPTION!
We’re looking for your funniest caption for the “Bartoon” shown here. BARTENDER® will send $200 for the one that we think beats the rest. We’re looking forward to seeing what you come up with!
Email to info@bartender.com, see bartender.com /mixologist.com or mail to:
BARTENDER® Magazine
P.O. Box 651
Short Hills, NJ 07078
Please include your email
The winner will be announced in the next issue of BARTENDER®.
THE WINNING CAPTION FROM OUR LAST ISSUE
RUNNERS UP
“Your nectar-of-the-logs bar is so refreshing, you should consider branching out”
Scott Malcolm
“Sip and Smile. Getting Tree-ted to a Good Time!”
Alisha Albright
“This place is starting to grow on me.”
Susan Gale Wickes
“When
you said you had a secret ingredient for a birch martini, I had no idea.”
— Sharon Sailor, Owner Front Street Station, Greenport, NY
“I'm stumped as to why he liked it but wouldn't put a ring on it.”
Leeellen Kirkhorn
“I feel like a sap, but I have to admit I'm stumped - why does this drink have a woody taste? ”
Dan Churney La Salle, IL
Thank you to all who entered. Try this issue’s contest!
and the several we received:
➼ “You want to tap this?”
➼ “Would you like to tie one on?”
➼ “The Chardonnay is Oaky.”
➼ “I'm the branch manager.”
➼ “I'll have one more, then I have to leaf.”
➼ “I have roots here too.”
➼ “You're my type - tall, bark and handsome.”
Tanteo Tequila Coco Lopez®
Tito's Handmade Vodka Ole Smoky Moonshine
Gosling's Rum Licor 43
