Bar Guide Brunch 2019 by Performance & Reinhart Foodservice Publications

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Simpler drinks, trends & inspiration. cocktail bloody mary coffee & hot tea beer spirit-free mimosas glassware bar tools

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Look for these call-outs: “Tips from Our Resident Bartender”

One of the driving forces behind the popularity of brunch is the evolution of its cocktail programs. The fanciest brunch events used to be measured by the depth of their buffet offerings, but that’s no longer the case as most customers would rather not gorge themselves. For seasoned brunch-goers, it’s important to put more emphasis on quality than quantity, from the food to the beverages. Well-curated drink menus take that into consideration, upping the ante on classic brunch sippers like the Bloody Mary and mimosa, plus so much more. Fresh is everything, and seasonality is king when it comes to flavor profiles. As many operators, chefs and bartenders have told us throughout the years, it’s important to change menus seasonally to keep not only customers interested, but your staff as well. Believe it or not, making the same items every day gets boring; changing them up with fun ingredients keeps the staff invigorated.

Also trending for brunch are session beers. Clocking in at under five percent ABV, innovative new releases and a handful of the classics are showing up at more and more bars and restaurants, particularly during warm-weather months. But the cocktail world’s newest darling has no booze in it at all. The best spirit-free drinks for brunch are made with fresh, house-made ingredients. This edition of Bar Guide explores the most exciting daypart in years, but more important—through technique and original recipes—it will show you how executing a successful brunch cocktail program will drive in customers and increase revenue.

Why change up your menu?

1. 2. 3.

Build intrigue. That’s certain to keep customers coming back when they know you will consider beyond the usual suspects on the brunch cocktail menu. Think about hosting a themed brunch event every now and then to introduce these new cocktails and bring some interactivity into the mix. Teach guests how to make them and send them home with recipe cards. Embrace seasonality. Match the kitchen’s seasonal dishes with your cocktail program. Lighter syrups, spirits and springtime garnishes make sense this time of year and won’t overwhelm the food. Be playful, open minded and work with the kitchen for the best options.

Inspire your team. Speaking of being a team player, allow everyone who works behind the bar to have some input on the menu. It’s an opportunity to get a fresh perspective on what works and what doesn’t, plus they’ll appreciate the confidence booster.

drink well.

BLOODY MARY MARY BLOODY F O R A P P L I C AT I O N - S E E PAG E 1 5

There are ways to make a Bloody Mary stand out and adding a stack of random items is no longer one of them. Bloody connoisseurs want the focus on the drink, not how many snacks you can stack on top of it.

Create a Bloody Mary flight. Entice your customers to experiment with other spirits beyond vodka in their Bloody Mary by creating a flight experience. They’ll feel less intimidated with sample sizes of the cocktail using gin (spicy Red Snapper), tequila (Bloody Maria), bourbon (Bloody Widow) and even beer (Michelada).

2. Infuse ice cubes with ingredients.

One fun trend certain to get Instagrammers excited is infusing ice cubes with savory ingredients like fresh herbs, jalapenos, cayenne, squid ink, horseradish or bacon. Drop a couple of the ice cubes (mix them up for added flavor) in the Bloody, and as they melt, the drink gets better.

3. Consider unique garnishes.

Instead of piling a bunch of snacks on the glass, add a few premium items from the kitchen. Customize them to the guests’ tastes. For example, for the carnivore, add a few slices of cured meats and cheese from the charcuterie program. For vegans, add seasonal roasted or grilled vegetables.

4. Upgrade your glassware.

It’s not only the ingredients in the glass that may need a burst of new energy from time to time. Your glassware may need a boost, too. As your Bloody Mary goes next level, so should your imbibing vessels. Spring is a great time to start anew with fun, new collectibles. Also, there are no rules, so mix it up with fun mugs and eye-catching coupes certain to entice guests to order one or two.

5. Make it a pairing.

Put the Bloody Mary on the appetizer menu, and pair it with miniature grilled cheese, a charcuterie platter, miniature savory toaster pastries, breakfast casserole, a trio of miniature burgers or bacon deviled eggs. When pairing, you’ll want to keep the cocktail as simple as possible, so the flavor profiles between the dish and drink don’t clash. Consult with the chef on this one until you design the perfect, signature pairing.

TIPS FROM YOUR RESIDENT BARTENDER: Keeping your house Bloody mix mildly spiced allows you to cater to all guests. Keep horseradish and green Cholula nearby for those who want a kick. 4

TIPS FROM YOUR RESIDENT BARENDER Give fresh herbs a quick smack between your palms before garnishing. This will release the oils and desired aromas you want guests to experience as they bring the glass to their lips.

MIMOSAS A bottomless pitcher of juice and bubbly might seem like the easiest way to tackle a busy brunch, but it won’t help your bar stand out. These upgrades to the basic mimosa will wow guests and have them scheduling their next bridal shower or special occasion brunch with you. F O R A P P L I C AT I O N - S E E PAG E 1 6

Convenience is king.

Those finding themselves in the weeds during a busy brunch service will be grateful to have our juice at the ready. No peeling, no worrying about pulp, no issues of cleanup. Just pop the tab and pour.

2. Strain ‘til smooth.

With whatever fruit you opt to juice, make sure to strain it over a mesh sieve before bottling and even tea strainer before serving. Not only is citrus pulp visually unappealing when sticking to the inside of champagne flutes, but a mimosa should be a crisp, light beverage. Nobody wants to chew their cocktail.

3. Be wise with your bubbly.

No need to splurge on sparkling wine. The fresh juice is the shining star here, but choose one of good quality. We like a brut for its dry, crisp notes that perfectly balance the sweetness of the juice.

4. Go beyond basic.

People in the know ask for a booster shot of Grand Marnier in the bottom of their glasses. Experiment with other tasty liqueurs and flavored bitters to skyrocket your mimosa beyond expectations. Try Campari or Chambord.

Twist it up. Don’t send that glass out without something pretty on the rim. A simple grapefruit or orange twist costs you nothing, yet it adds a ton of perceived value. Use a channel knife to start at the top of the fruit, and keep the knife rotating directly under the last groove you’ve created so you’re using every part of the rind. Save the peeled fruit for juicing the next day. 7

TIPS FROM YOUR RESIDENT BARENDER

Offering quality booze-free cocktails gives guests enticing options that theyâ&#x20AC;&#x2122;re happy to spend more money on, rather than a boring soda with free refills. 8

mockTAILS It’s time to give creative clearance to non-spirited cocktails and impart them with the sophisticated flavors they deserve. F O R A P P L I C AT I O N - S E E PAG E 1 6

Skip sugary soda. Sorry Miss Temple, gone are the days when an imposter grenadine and Sprite are going to cut it. Same with boring old tonic and lime. Show those abstaining from alcohol that they matter just as much to you as your guests sipping booze. Be creative with homemade syrups infused with herbs or teas. Use fresh fruit juices to amp up flavor.

2. Embrace bitters.

There’s a misconception that because bitters are distilled from alcohol, they have no place in a non-alcoholic beverage. Bitters are considered a non-potable, on par with vanilla extract. Once you dilute a dropper in a drink, the parts per million of alcohol are untraceable. Bitters, in fact, are one of the best ingredients you can add to a non-alcoholic drink. They’ll add a depth of flavor that can be missing when you skip the spirits.

3. There’s more than taste.

Let aroma play a role in the presentation of your cocktail. A festive garnish of a fresh seasonal herb will arouse the senses even before the first sip. Smacking a sprig of mint, thyme or rosemary between your palms before floating it on your drink will shock the leaves into releasing intoxicating oils.

4. Seek out pseudo-spirits.

As the “no-ABV” trend continues to be embraced by more customers, keep your eye on the distilled non-alcoholic “spirit” market that will only continue to grow. These un-spirited newcomers offer bars alternatives just as flavorful as their boozy counterparts, with ingredients like freshly picked snap peas.

5. Go with Yogurt.

Yogurt has found a place in the cocktail world for its velvety mouthfeel and versatility with almost any spirit. Transition this trend to non-alcoholic brunch cocktails easily by pairing with seasonal fresh fruit, but remember, a little goes a long way. To keep your cocktail out of the smoothie zone, serve over crushed ice to balance the richness.

BEER

While high-alcohol beers are growing as a category, plenty of drinkers are expressing a renewed desire for flavorful brews that won’t make them glassy-eyed after just one or two.

Brunch ideas. Session beers fit the bill and are perfect for pairing with food, particularly lighter brunch fare like veggie omelets and quiche. Consider pouring Oarsman Ale (four percent ABV) from Bell’s Brewery or a Bikini Beer (approximately three percent ABV) from Evil Twin Brewing.

2. Tasting Flights.

Get customers excited about these new beers by creating tasting flights. That allows them to try several different types of beer, and they are an excellent way to increase sales. To create the best food and tasting flight pairing, you should use a dish that has simple and universal flavors, such as burgers, fries or pulled pork, because there’s a lesser chance of the food clashing with your beer.

3. Know what you’re pairing.

As menus get bolder with spices and other ingredients from the Middle East, Asia, Africa and Latin America, think about what beers your customers should be drinking with those dishes. Because light lagers have such a refreshing flavor, they’re ideal for pairing with spicy dishes. The crisp, clean taste of these beers can cut through the spiciness of food and provide much needed relief from the heat.

Stouts are the way to go. Because stouts have a chocolatey flavor and relatively low-alcohol content, they are the perfect pairing for pancakes, French toast or waffles. French toast drizzled with dark chocolate sauce, for example, bring out the sweet flavors in the beer. Additionally, the bitter flavors in the dark chocolate complement the slightly bitter flavor of the roasted hops in stouts.

5. Non-alcoholic brews.

More breweries devoted to non-alcoholic brews are popping up around the country, producing everything from triple-hopped piney IPAs to coffee cream ales and oatmeal stouts. Established craft breweries are even dry-hopping sparkling water for those who like the bold hop flavor without the booze. Beef up your NA craft selection to appeal to customers who want a cold beer—one that actually tastes good.

Chocolatey stouts pair well with pancakes, French toast and waffles.

Get customers excited about these new beers by creating tasting flights.

COFFEE

Give your guests a bit of a jolt with these refreshing iced coffee cocktails. Here’s also a grand opportunity to jazz them up for brunch service.

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Make it exotic.

The addition of homemade espresso syrup embodies the Turkish proverb that coffee should be “strong as death and sweet as love.” The inclusion of bitters add depth, while cardamom keeps tradition alive.

2. Employing cold-brew coffee.

A natural for cocktails, nitrogen-infused cold brew as an ingredient is a hit as an after-brunch elixir. When paired with rum, demerara syrup, heavy whipping cream and vanilla extract, it’s an alternative way to get people to enjoy coffee.

3. Always use good quality beans.

No matter how you incorporate coffee into your cocktails, make sure you use higher-quality beans. You’ll always be able to taste it and you want to leave people with a pleasant experience.

4. Take a tip from the French.

French presses aren’t just for morning coffee anymore. Bartenders are taking this favorite brewing tool behind the bar and using it for everything, from serving coffee cocktails for two to filling the vessel with botanicals and their favorite spirit.

5. Kick Kahlua up a notch.

Kahlua’s a great go-to, but why not play around with making your own house coffee liqueur? Try adding different complementary flavors like cardamom, coconut or cinnamon to make it your own.

TIPS FROM YOUR RESIDENT BARTENDER: Adding a scoop of Chaga mushroom powder to your coffee might sound strange, but this superfood is making its way into everything from sauces to smoothies. Added to coffee, it provides a nutritional boost without sacrificing any flavor. 12

HOT TEA

Tea time doesn’t always involve hot drinks. Play with different tea varieties to use Monin’s standout syrups or infused spirits. They’re also ideal as a large-format cocktail for groups.

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Crockpot for convenience.

Having a hot tea cocktail on your menu can seem daunting if you must brew every cup to order. Consider brewing a large amount of tea and keeping it at a set temp in a crockpot behind the bar for speedier service. Just leave the alcohol out, so it doesn’t evaporate.

2. Powder power.

Matcha tea in powder form is a great way to utilize the health benefits of tea in cocktails without having to worry about steep times or temperature regulation. Plus, its bright green color will have guests down the bar asking, “What’s that?!”

3. Beyond the mug.

Use your favorite herbal or tea variety to bring exquisite depth of flavor to a simple syrup or spirit. Building craft cocktails with tea infusions brings a subtle and unique nuance to old favorites.

4. Get creative with kombucha.

This fizzy, fermented tea has been a favorite in co-ops and coffeehouses for a while, but now more and more boocha brewers are kegging up their batches for bars to add to their tapline, making it even easier to for bartenders to experiment. Try mixing with a wheat beer for a bubbly “beermosa,” or play around with spirits for a cocktail that tickles the tongue.

5. Have fun with teatime.

Hunt down vintage teacups and saucers and serve your cocktails as you would tea with Grandma. Make lavender honey stir sticks for garnishing your tea creations. Serve a miniature tea sandwich on the saucer as an accompaniment. The more creative, the more fun your guests will have with your menu.

RECIPES FROM BEGINNER TO EXPERT. WE HAVE WHAT YOU NEED.

BLOODY MARY NEXT LEVEL: So fresh and so green!

INGREDIENTS:

PICKLED & SPICED Try this tangy delicious beverage and see the wonder of pickle brine.

INGREDIENTS: 1.5 oz. .5 oz. .5 oz. .5 oz. 5 oz.

Premium Vodka Fresh Lime Juice Monin® Cucumber Syrup Pickle Brine Powell & Mahoney® Bloody Mary Mix

GARNISHES:

1.5 oz. 1 lb 3 stalks 1 qt. 1 half 3 oz 2 1 half Half

SMOKED BLOODY Step your Bloody Mary game up a notch with this delicious recipe!

INGREDIENTS: .5 oz. 1.5 oz. .5 oz. 5 oz.

Monin® Hickory Smoke Syrup Premium Vodka Fresh Lemon Juice Powell & Mahoney® Bloody Mary Mix

cayenne pepper celery cucumber lime sea salt

GARNISHES:

PREPARATION:

Fill serving glass full of ice. Pour ingredients into serving glass in order listed. Pour mixture into mixing tin and back into serving glass to mix. Add garnish, straw, and serve.

Smoked salt rimmer BBQ chicken wing Celery

Reposado Tequila Tomatillos Celery Granny Smith Apple English Cucumber Diced green chilis Jalapenos Half green pepper bunch cilantro

Add all ingredients except tequila to juicer. To resulting juice, add the following: 1 oz. 1.5 oz. 1 tsp. 1 oz.

Lime juice Pickle juice celery salt Worcestershire sauce

Pre-batch, strain over mesh sieve and store in carafes. Rim a coupe glass with San Francisco Co. chili lime salt. Add 1 ½ ounces reposado tequila and 5 ounces juice blend to tin and shake. Strain into coupe. Garnish with floating lime slice and pickled spicy green bean.

TIP: Keeping your house Bloody mix mildly spiced allows you to cater to all guests. Keep horseradish and green Cholula nearby for those who want a kick.

mockTAILS

MIMOSAS

NEXT LEVEL MIMOSA: A bottomless pitcher of juice and bubbly might seem like the easiest way to tackle a busy brunch, but it won’t help your bar stand out. Our twist on the basic mimosa will wow guests and have them scheduling their next bridal shower or special occasion brunch with you.

INGREDIENTS:

This cool and delicious spirit-free drink will be the envy of the bar.

2.5 oz. .75 oz. .25 oz. .25 oz. 1.5 oz. 1 dropper

INGREDIENTS:

PREPARATION:

SPIRIT-FREE SMASH

.75 oz. .5 oz. 1 oz. 3 oz.

Monin Blueberry Syrup Monin® Cucumber Syrup Fresh lime juice Top with: Tonic water ®

Sparkling wine Cocchi Rosa apertif Lemon juice Simple Syrup Grapefruit juice Grapefruit bitters

Short shake everything but sparkling wine. Add bubbly, then strain into champagne flute. Garnish with sprig of fresh thyme.

MIMOSA TIPS: GARNISHES:

To step it up a notch, use freshly squeezed juice. Choose heavy fruit and roll on countertop first for maximum extraction.

Blueberries Cucumber slice Lime slice

PREPARATION: Fill serving glass full of ice. Pour ingredients into mixing glass with 2/3 ice in order listed. Cap, shake and strain into serving glass with ice. Add garnish, straw, and serve.

Strain over the top of a mesh tea strainer to catch any last bit of pulp or ice that could potentially make it into the glass. Give fresh herbs a quick smack between your palms before garnishing. This will release the oils and desired aromas you want guests to experience as they bring the glass to their lips.

HOT TEA TEA COCKTAILS:

COFFEE

Tea time doesn’t always involve hot drinks. Play with different tea varieties to create stand-out syrups or infused spirits. Lavender Earl Grey introduces a delicate nuance to the beloved Negroni, turning it into a perfect daytime patio sipper.  This one is excellent as a large-format cocktail for groups.

NEXT LEVEL: COFFEE COCKTAILS

LAVENDER NEGRONI INGREDIENTS:

Adding a scoop of Chaga mushroom powder to your coffee might sound strange, but this superfood is making its way into everything from sauces to smoothies. Added to coffee, it provides a nutritional boost without sacrificing any flavor.

1 1,500 ml 2,250 ml 24 g .5 oz.

INGREDIENTS:

PREPARATION:

1 oz. .5 oz. 6 oz. 1 tsp. 2 droppers 2 oz.

Mix in Cambro, cover, let sit for 48 hours. Strain and bottle liquid. To serve, stir 3 oz with ice and strain into glass. Serve up with lavender sprig.

Pierre Ferrand 1840 Cognac Orgeat syrup French Press-brewed coffee Chaga powder Bittercube cherry bark vanilla bitters Almond milk

750 ml bottle Campari Letherbee Gin Cocchi Americano Trescerro Earl Grey tea Monin® Lavender Syrup

SERVES: 50 cocktails

PREPARATION: Add bitters and almond milk to frothing cup. Add other ingredients to coffee mug. Steam milk with wand until foamy. Top mug with infused almond foam. Garnish with almond biscotti.

THE TOOLS Everyone knows that every great chef’s “secret” weapon is his arsenal of knives. For hairstylists, it’s their round brushes and/or blow dryers. And for professional bartenders, it’s their bar tools. Now, every expert drink maker has likely been holding on to the same tools for 15 years or more because—as the saying goes—“If it ain’t broke, don’t fix it.” Nevertheless, there’s always room for even the most accomplished bartender to step up his or her game with a few new tricks. With Barfly, a product line of barware created for professionals crafting high-quality libations, mixology teams can take their bar programs to the next level. Not only does Barfly’s tools deliver excellent performance and accuracy, but they also look great on the bar. Most Barfly tools come in a variety of finishes—stainless steel, copper, gold, gunmetal black, vintage—complementing any setting in which they’re placed.

This line has it all: • Shakers in different sizes, finishes and colors • Bar spoons in different lengths with a variety of tool ends for multiple purposes • Strainers in a variety of styles • Ice tools, including picks, chippers, mallet, ice knife • Muddlers, knives, garnishing tools, and peelers • Serving tools to finish drinks with flair (stainless steel cocktail picks, metal straws, tongs)

The tools are produced and owned by Mercer Culinary, a second-generation family business. 19

For more, visit rfsdelivers.com.