Bar Consultant Archives - Page 81 of 408 - Side Bar

The entire ELEVATE group was treated to a seminar presented by artisan distiller and research scientist Ted Breaux, who was responsible for bringing absinthe back to the U.S.; and Dale DeGroff, the James Beard award-winning father of mixology who reinvented the bartending profession.

The pair discussed the history of the American cocktail and how major U.S. events helped to shape the cocktails of today.

Alcoholic beverages date back to 13,000 BCE, when the first evidence of brewing beer was documented. The first indication of wine appears in 5,000 BCE, and the word “aperitif” first shows up in writing in the 5th century CE. The distillation of medicinal liqueurs, emergence of punch and bitters, and commercialization of vermouth followed from 1500 CE to 1796 CE. By 1806, the word “cocktail” appeared in print.

“The cocktail is very much an American invention,” Breaux said, adding that it was a cultural contribution that spread across the world — and peak cocktail culture both in the U.S. and abroad was around 1914. This culture virtually ended after major events like World War I, the flu pandemic, prohibition, the great depression, and World War II.

But after the space age and sexual revolution in the 1950s and 60s, cultural norms began to shift. By the 1970s, the U.S. was in its disco area, and the high-volume bar concept was introduced. In the 1980s, people began drinking fuzzy navels, Long Island iced teas, screwdrivers, strawberry daiquiris, martinis, and more. But as Breaux said, those beverages were “all sizzle and no steak” — they were mixed drinks; not cocktails.

In 1988, however, DeGroff created the cocktail menu for The Rainbow Room’s grand reopening. Drawing inspiration from vintage bartending books — including Jerry Thomas’s “How to Mix Drinks,” he created 24 cocktails, which were later pared down to a selection of 16. The final lineup featured craft cocktails made with fresh ingredients and premium liquors, all mixed by hand. With the new menu and cocktail dinners that shortly followed, DeGroff unknowingly forever changed the trajectory of the modern cocktail.

“I’ve had such a serendipitous career,” DeGroff said with a laugh. “I had a lot of happy accidents in my life.”

The post We’re Recapping Chilled 100 ELEVATE 2024: The Second Golden Age of the American Cocktail with Dale DeGroff and Ted Breaux appeared first on Chilled Magazine.

Source: Mixology News

How to Make Your Guest Drunk on a Story so that Next Time They Come for More?

An usual title, indeed. However, Anastasia Taracor, a product placement person for shows such as The Morning Show and Succession, uses her 15 years of brand placement to illustrate her point.

She explains people go to movies and bars to escape, be entertained, or appreciate the aesthetics of a bar. They go there to connect with others or go solo. In this atmosphere, stories become an important element of the experience.

In movies, a hero is involved in a challenge or has a love interest. Then, there is a guide whose role is to help the hero to understand or succeed.

This same scenario is found in a bar. The customer is the hero, and you, the bartender, are the guide. When customers recognize you as a guide, they want you to help them understand and succeed in bringing a new understanding of a subject.

Thus, it is up to you to tell a story that keeps your customer engaged. Here are some ways to do this:

• Talk to them about the ingredients in the cocktail you are making for them.
• Use your artistic movements to help make it fun to watch you make the cocktail.
• Share with them how the bar got its name.
• Share a brief recap of how you became a mixologist at this bar.
• Movies you are excited about.
• Ingredients you are working with to create new cocktails.

Work as a Team

In the middle of your story, you will sometimes be interrupted. There is a way to carry on the story and keep your customer engaged. Set up a meeting and discuss with the assembled team your stories. Thus, if you are called away from the story, the team member can pick up the narrative to keep the customer engaged.

Think of it like sharing a family meal. You are talking about your work, and a family member who knows the story finishes the story when you have to take an important phone call.

5 Mistakes You Can Make When Storytelling

• You are at low energy and make it seem like talking is a chore.
• Inauthenticity – People can tell if you are making things up.
• Lack of Clarity – You take too long to get to the point.
• Overpouring—You are sharing intimate details about yourself or colleagues.
• Ignorance—If you don’t know the answer, say so.

Stories are a Magnet

People in bars typically want to talk to someone, and being entertained with an engaging story helps add to their experience.

Ingredients of successful storytelling:

• Curiosity—Keep growing and learning so you have things to share.
• Emotion—Telling a story in a monotone does not hold a person’s interest.
• Action—Ask questions. Keep the customer engaged.

Stories are magnets that create a way for people to connect. Remember, you, the bartenders, are the guides. Use your talent and storytelling to keep the customer wanting to return for more.

The post We’re Recapping ELEVATE 2023: Elevate Your Storytelling Seminar appeared first on Chilled Magazine.

Source: Mixology News

We step inside the mind of George F. Manska for an analytical look at the Quest for the Best—Spirits Drinkers Drink, But Don’t Know Things

Proof or ABV: Proof can denote approximate alcohol content of any spirit although it is commonly associated with whiskey and originated with rum. Sailors came up with two methods to be sure they weren’t being scammed out of the ethanol content of their daily tot o’ rum as ship officers would dilute to stretch stores; (1) add gunpowder and ignite with a magnifying glass or (2) load it into a pistol. If it flamed, or the gun fired (audible explosion), the rum was considered to have enough alcohol to meet the standard and perhaps prevented mutiny.

Proof was applied to spirits in England as early as the 16th century to determine taxation rate. By 1816 English were measuring specific gravity of spirits with a hydrometer, 100 proof was 57.15% ABV (alcohol by volume), and those mentally challenged by decimal points decided that 200 proof would be 100% ABV. If 57.15% was 100 proof, wouldn’t 200 proof be 114.30% alcohol? How can anything be over 100% pure? Happy to finally clear that up.

Most distillers replaced proof with ABV on their labels, and average human sensory is capable of noting differences of roughly 2% in ABV. An error of 14.3%ABV? Proof is obviously not a usable scale of measurement to discuss degrees of human sensory detection. The accepted Goldilocks (not too hot, not too cold) version of alcohol content for a distillation to be called spirit is 40% ABV but is not specifically regulated and more general acceptance. Most drinkers do not understand what ABV actually represents. Here is a guide.

Directly from a pot still, the spirit can be 60-80%ABV. Column stills can produce as high as 95% ABV sprits (vodkas e.g.)

Barrel Entry Proof: The alcohol content at which distilled spirits are placed into barrels for aging. The distiller may choose barrel entry proof and may “proof up” their spirit by adding alcohol or “proof down” by adding water to reach the desired ABV.

1. Low End (110 Proof / 55% ABV): Some opt for lower proof for slower aging or to produce lower ABV when bottled.

2. Middle Range (around 115-120 Proof / 57.5-60% ABV): A choice that allows for a good interaction between the spirit and the wood, leading to a better-balanced spirit.

3. High End (125 Proof / 62.5% ABV): Can lead to a faster aging process, as the higher alcohol content extracts flavors from the wood more quickly. It may result in a more robust and intense spirit.

Cask Strength and Full Proof for aged spirits, both refer to bottling directly from the barrel with no changes or alterations to ABV. Clear spirits such as unaged white dog whiskey, gin, vodka, can be bottled as Full Proof. There are a few people out there who mistakenly believe that cask strength is the same as barrel entry. Not true, barrel exit ABV is seldom same as barrel entry ABV.

Age statements: Inform consumers the minimum time the spirit has been aged. Common age statements:

1. Single Age Statement: The youngest spirit in the bottle. If a blend of 5-yo and 10-yo, label might say “Aged 5 Years.”

2. Minimum Age Statement: Specifies minimum age but may also contain older components. If “Aged at Least 3 Years,” the youngest spirit is 3-yo, but there may be older.

3. Blended Age Statement: Label indicates youngest, like “Blended Scotch Whisky Aged 12 Years.” Youngest is 12-yo.

4. Vintage Statements: The year the spirit was distilled or bottled. “Vintage 1995” means produced in 1995.

5. No Age Statement (NAS): Some opt for “No Age Statement” (NAS).

6. Matured For/Finished In: States maturation age or cask finish, “Matured for 2 years, finished in sherry casks.”

What Does it Matter? Try this. Add enough alcohol (95% Everclear works) to your favorite 40%ABV spirit($50btl.) to make it 53% alcohol. Starting with 1 oz of 40% My Old Fave, add .31oz of 95% ethanol($37btl.) to get a 53% alcohol spirit. Taste it next to a similar style 53% ($110btl.) with cask strength designation, let someone blind you, and include your favorite 40%. Did you get them right 3 times in a row when someone else chose tasting order? The reverse can be done by watering down a cask strength spirit. I will leave the math to you. Also, age may be rarer, but bad stuff happens quickly as barrels age.

Motivations of the average spirits drinker: Most are in search of better, best, rarest, oldest and some want most expensive to flaunt the price tag. Most believe older is better, and higher ABV or cask strength is better, or higher price is better. Their value system revolves around ABV and age statements. This shallow approach has nothing to do with spirits quality. Get serious.

Know Things: Stop drinking out of glassware that shoves ethanol up your nose (ethanol is a pungent, distracting anesthetic) which numbs the ORNs (olfactory receptor neurons) and prevents your nose from picking up all the subtle aromas. The only reason to drink from tulips is to be like everyone else. It’s the fraternal ID and recognition badge.

Knowledge is key: depending on high ABV, and by not cultivating personal taste, you will always be a label buyer, playing one-upsmanship, endlessly posting bottles pics you “scored,” buying only what others recommend, continually using “smooth” as your only descriptor, plopping that Blanton’s down at the register with the macho-swagger-half-grin, and desperately trying to gain approval among peers as a “knowledgeable whiskey drinker” without ever once daring to voice opinion fearing discovery as a wannabee/poser.

Be Tyrion Lannister – learn and know things, it improves the experience and empowers you to make better decisions. What everyone else does matters not, what serves you best is the noble quest for knowledge.

About George Manska

George is an entrepreneur, inventor, engine designer, founder, Chief R&D officer, Corporate Strategy Officer, CEO Arsilica, Inc. dedicated to sensory research in alcohol beverages. (2002-present). He is the inventor of the patented NEAT glass, several other patented alcohol beverage glasses for beer and wine, (yet to be released). Director ongoing research into aromatic compound behavior, and pinpointing onset of nose-blindness. George is a professional consultant for several major spirits competitions, has been published in the MDPI Beverage Journal Paper, is the founder or member of over seven different wine clubs for the past fifty years, is a collector of wines and spirits, has traveled the world, and is an educator and advisor of multiple spirits sensory seminars.

George F Manska, CR&D, Arsilica, Inc.  Engineer, inventor of the NEAT glass, sensory science researcher, entrepreneur.

Mission: Replace myth and misinformation with scientific truth through consumer education.

Contact: george@arsilica.com, phone 702.332.7305. For more information: www.theneatglass.com/shop

The post Inside Manska’s Mind: Spirits Drinkers Drink, But Don’t Know Things appeared first on Chilled Magazine.

Source: Mixology News

Established in 2018 by Laurent Berriat, Oliver Hidier, and Stephane Aussel, Spiritique stands as a distinguished French spirits brand, born from the collaborative efforts of three seasoned industry professionals.

In its inaugural year, Spirtiique introduced Yu Gin later introducing Yu No, a non-alcoholic alternative to Yu Gin. For those seeking a tasty mocktail, Yu No can be incorporated for its fresh yuzu flavors along with the other botanical flavors used in the original spirit.

Non-Alcoholic

YuNogroni

Ingredients

• 1 1/2 oz. Yu No
• 1/2 oz alcohol-free vermouth
• 1/2 oz Italian bitter

Preparation

1. Add ingredients to mixing glass, pour on ice into a glass and garnish with olive.

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Non-Alcoholic

Koori

Ingredients

• 1 1/2 oz. Yu No
• 1/4 oz. orange blossom syrup
• lemon sorbet
• Matcha powder

Preparation

1. Combine all ingredients in a shaker with ice, and shake.
2. Pour in a glass and add matcha powder to garnish.

{“@context”:”https://schema.org/”,”@type”:”Recipe”,”name”:”Koori”,”description”:”A delicious cocktail recipe for Koori”,”image”:”https://chilledmagazine.com/wp-content/uploads/2024/02/YUNO-Koori-scaled.jpg”,”author”:{“@type”:”Person”,”name”:””},”prepTime”:”PT5M”,”cookTime”:”PT0M”,”totalTime”:”PT5M”,”recipeYield”:”1 serving”,”recipeIngredient”:[“1 1/2 oz. Yu No”,”1/4 oz. orange blossom syrup”,”lemon sorbet”,”Matcha powder”],”recipeInstructions”:[{“@type”:”HowToStep”,”text”:”Combine all ingredients in a shaker with ice, and shake.”},{“@type”:”HowToStep”,”text”:”Pour in a glass and add matcha powder to garnish.”}],”recipeCategory”:”Cocktail”}

Non-Alcoholic

Grapefruit Mocktail

Ingredients

• 1 1/2 oz Yu No
• tonic
• 1 slice grapefruit

Preparation

1. In a highball glass, pour some ice cubes and Yu No.
2. Top with tonic water and a slice of grapefruit for garnish.

{“@context”:”https://schema.org/”,”@type”:”Recipe”,”name”:”Grapefruit Mocktail”,”description”:”A delicious cocktail recipe for Grapefruit Mocktail”,”image”:”https://chilledmagazine.com/wp-content/uploads/2024/02/YUNO-Yu-No-Grapefruit-Mocktail-scaled.jpg”,”author”:{“@type”:”Person”,”name”:””},”prepTime”:”PT5M”,”cookTime”:”PT0M”,”totalTime”:”PT5M”,”recipeYield”:”1 serving”,”recipeIngredient”:[“1 1/2 oz Yu No”,”tonic”,”1 slice grapefruit”],”recipeInstructions”:[{“@type”:”HowToStep”,”text”:”In a highball glass, pour some ice cubes and Yu No.”},{“@type”:”HowToStep”,”text”:”Top with tonic water and a slice of grapefruit for garnish.”}],”recipeCategory”:”Cocktail”}

Non-Alcoholic

South Side

Ingredients

• 1 1/2 oz. Yu No
• 1/4 sugar syrup
• lemon juice

Preparation

1. Shake vigorously, pour into a Martini glass, and top up with 6 drops mint-infused olive oil.
2. Garnish with mint leaves and a cucumber slice.

{“@context”:”https://schema.org/”,”@type”:”Recipe”,”name”:”South Side”,”description”:”A delicious cocktail recipe for South Side”,”image”:”https://chilledmagazine.com/wp-content/uploads/2024/02/YUNO-Southside-scaled.jpg”,”author”:{“@type”:”Person”,”name”:””},”prepTime”:”PT5M”,”cookTime”:”PT0M”,”totalTime”:”PT5M”,”recipeYield”:”1 serving”,”recipeIngredient”:[“1 1/2 oz. Yu No”,”1/4 sugar syrup”,”lemon juice”],”recipeInstructions”:[{“@type”:”HowToStep”,”text”:”Shake vigorously, pour into a Martini glass, and top up with 6 drops mint-infused olive oil.”},{“@type”:”HowToStep”,”text”:”Garnish with mint leaves and a cucumber slice.”}],”recipeCategory”:”Cocktail”}

Non-Alcoholic

Thyme Highball

Ingredients

• 1 1/2 oz. Yu No
• Tonic water

Preparation

1. Pour ingredients into a highball glass filled with ice.
2. Complete with tonic water and garnish with a lemon peel and a sprig of thyme.

{“@context”:”https://schema.org/”,”@type”:”Recipe”,”name”:”Thyme Highball”,”description”:”A delicious cocktail recipe for Thyme Highball”,”image”:”https://chilledmagazine.com/wp-content/uploads/2024/02/YUNO-High-Thyme-scaled.jpg”,”author”:{“@type”:”Person”,”name”:””},”prepTime”:”PT5M”,”cookTime”:”PT0M”,”totalTime”:”PT5M”,”recipeYield”:”1 serving”,”recipeIngredient”:[“1 1/2 oz. Yu No”,”Tonic water”],”recipeInstructions”:[{“@type”:”HowToStep”,”text”:”Pour ingredients into a highball glass filled with ice.”},{“@type”:”HowToStep”,”text”:”Complete with tonic water and garnish with a lemon peel and a sprig of thyme.”}],”recipeCategory”:”Cocktail”}

The post 5 Must Mix Mocktails Made with YuNo Gin appeared first on Chilled Magazine.

Source: Mixology News

Established in 2018 by Laurent Berriat, Oliver Hidier, and Stephane Aussel, Spiritique stands as a distinguished French spirits brand, born from the collaborative efforts of three seasoned industry professionals.

In its inaugural year, Spiritique introduced Yu Gin later introducing Yu No, a non-alcoholic alternative to Yu Gin. For those seeking a tasty mocktail, Yu No can be incorporated for its fresh yuzu flavors along with the other botanical flavors used in the original spirit.

Non-Alcoholic

YuNogroni

Ingredients

• 1 1/2 oz. Yu No
• 1/2 oz alcohol-free vermouth
• 1/2 oz Italian bitter

Preparation

1. Add ingredients to mixing glass, pour on ice into a glass and garnish with olive.

{“@context”:”https://schema.org/”,”@type”:”Recipe”,”name”:”YuNogroni”,”description”:”A delicious cocktail recipe for YuNogroni”,”image”:”https://chilledmagazine.com/wp-content/uploads/2024/02/YUNO-YuNogroni-scaled.jpg”,”author”:{“@type”:”Person”,”name”:””},”prepTime”:”PT5M”,”cookTime”:”PT0M”,”totalTime”:”PT5M”,”recipeYield”:”1 serving”,”recipeIngredient”:[“1 1/2 oz. Yu No”,”1/2 oz alcohol-free vermouth”,”1/2 oz Italian bitter”],”recipeInstructions”:[{“@type”:”HowToStep”,”text”:”Add ingredients to mixing glass, pour on ice into a glass and garnish with olive.”}],”recipeCategory”:”Cocktail”}

Non-Alcoholic

Koori

Ingredients

• 1 1/2 oz. Yu No
• 1/4 oz. orange blossom syrup
• lemon sorbet
• Matcha powder

Preparation

1. Combine all ingredients in a shaker with ice, and shake.
2. Pour in a glass and add matcha powder to garnish.

{“@context”:”https://schema.org/”,”@type”:”Recipe”,”name”:”Koori”,”description”:”A delicious cocktail recipe for Koori”,”image”:”https://chilledmagazine.com/wp-content/uploads/2024/02/YUNO-Koori-scaled.jpg”,”author”:{“@type”:”Person”,”name”:””},”prepTime”:”PT5M”,”cookTime”:”PT0M”,”totalTime”:”PT5M”,”recipeYield”:”1 serving”,”recipeIngredient”:[“1 1/2 oz. Yu No”,”1/4 oz. orange blossom syrup”,”lemon sorbet”,”Matcha powder”],”recipeInstructions”:[{“@type”:”HowToStep”,”text”:”Combine all ingredients in a shaker with ice, and shake.”},{“@type”:”HowToStep”,”text”:”Pour in a glass and add matcha powder to garnish.”}],”recipeCategory”:”Cocktail”}

Non-Alcoholic

Grapefruit Mocktail

Ingredients

• 1 1/2 oz Yu No
• tonic
• 1 slice grapefruit

Preparation

1. In a highball glass, pour some ice cubes and Yu No.
2. Top with tonic water and a slice of grapefruit for garnish.

{“@context”:”https://schema.org/”,”@type”:”Recipe”,”name”:”Grapefruit Mocktail”,”description”:”A delicious cocktail recipe for Grapefruit Mocktail”,”image”:”https://chilledmagazine.com/wp-content/uploads/2024/02/YUNO-Yu-No-Grapefruit-Mocktail-scaled.jpg”,”author”:{“@type”:”Person”,”name”:””},”prepTime”:”PT5M”,”cookTime”:”PT0M”,”totalTime”:”PT5M”,”recipeYield”:”1 serving”,”recipeIngredient”:[“1 1/2 oz Yu No”,”tonic”,”1 slice grapefruit”],”recipeInstructions”:[{“@type”:”HowToStep”,”text”:”In a highball glass, pour some ice cubes and Yu No.”},{“@type”:”HowToStep”,”text”:”Top with tonic water and a slice of grapefruit for garnish.”}],”recipeCategory”:”Cocktail”}

Non-Alcoholic

South Side

Ingredients

• 1 1/2 oz. Yu No
• 1/4 sugar syrup
• lemon juice

Preparation

1. Shake vigorously, pour into a Martini glass, and top up with 6 drops mint-infused olive oil.
2. Garnish with mint leaves and a cucumber slice.

{“@context”:”https://schema.org/”,”@type”:”Recipe”,”name”:”South Side”,”description”:”A delicious cocktail recipe for South Side”,”image”:”https://chilledmagazine.com/wp-content/uploads/2024/02/YUNO-Southside-scaled.jpg”,”author”:{“@type”:”Person”,”name”:””},”prepTime”:”PT5M”,”cookTime”:”PT0M”,”totalTime”:”PT5M”,”recipeYield”:”1 serving”,”recipeIngredient”:[“1 1/2 oz. Yu No”,”1/4 sugar syrup”,”lemon juice”],”recipeInstructions”:[{“@type”:”HowToStep”,”text”:”Shake vigorously, pour into a Martini glass, and top up with 6 drops mint-infused olive oil.”},{“@type”:”HowToStep”,”text”:”Garnish with mint leaves and a cucumber slice.”}],”recipeCategory”:”Cocktail”}

Non-Alcoholic

Thyme Highball

Ingredients

• 1 1/2 oz. Yu No
• Tonic water

Preparation

1. Pour ingredients into a highball glass filled with ice.
2. Complete with tonic water and garnish with a lemon peel and a sprig of thyme.

{“@context”:”https://schema.org/”,”@type”:”Recipe”,”name”:”Thyme Highball”,”description”:”A delicious cocktail recipe for Thyme Highball”,”image”:”https://chilledmagazine.com/wp-content/uploads/2024/02/YUNO-High-Thyme-scaled.jpg”,”author”:{“@type”:”Person”,”name”:””},”prepTime”:”PT5M”,”cookTime”:”PT0M”,”totalTime”:”PT5M”,”recipeYield”:”1 serving”,”recipeIngredient”:[“1 1/2 oz. Yu No”,”Tonic water”],”recipeInstructions”:[{“@type”:”HowToStep”,”text”:”Pour ingredients into a highball glass filled with ice.”},{“@type”:”HowToStep”,”text”:”Complete with tonic water and garnish with a lemon peel and a sprig of thyme.”}],”recipeCategory”:”Cocktail”}

The post 5 Must Mix Mocktails Made with Yu No Gin appeared first on Chilled Magazine.

Source: Mixology News

The group of bartenders boarded the bus at the Brown Hotel for the short ride to La Bodeguita de Mina, a Cuban-themed restaurant.

Designed to replicate the feel of Cuba in the 1950s, we looked forward to trying food made with recipes passed down from family members.

Katy Wallace, National Brand Ambassador for Amber Beverage Group, greeted us as we entered a room in the back of the restaurant, set up and waiting for our arrival. We walked up to the sidebar and took a highball glass filled with their delicious Havana Punch with the addition of a kick of Rooster Rojo Reposado Tequila.

After we mingled and greeted other conference attendees, we found a seat. Katy welcomed the group.

She said, “This evening is meant to be an evening of fun and camaraderie. I want you to enjoy yourself and your fellow conference attendees.”

Instead of talking at length about the brand in front of the group, it was refreshing how she purposely went to each attendee during the course of the evening. She talked with them and shared information about the brand, enabling them to ask questions.

We smiled as the giant platters of appetizers arrived.

• Papas Rellenas are crispy breaded potato balls with savory ground beef
• Cuban Nachos–think nachos with plantains
• Empanadas Cabanas – stuffed pastry shells with beef with picadillo (roasted corn, bell peppers and spinach) 

Then the Bodeguita Margarita with a blend of Rooster Rojo Blanco and Rooster Rojo Smoked Pineapple Anejo, lime juice, and house sweet and sour arrived as we continued chatting. So, refreshing.

Katy told us we could order our entrée directly from the menu, which included traditional Cuban rice dishes, Pollo (wide variety of chicken), Carney Bistec (Beef from braised beef to steak), and Pescado y Mariscos (fish and shrimp). We appreciated that we could choose our entree, and vegetarians were happy too.

The dessert was a delightful end to the meal – Cuban vanilla flan served with pina colada ice cream paired with an espresso martini made from Rooster Rojo Anejo Tequila.

It was a delightful evening where we laughed, ate, and learned:  

• Rooster Rojo is made from 100% Blue Weber Agave cooked in autoclaves for ten hours. No diffuser is used. It is fermented using a special yeast, a well-kept secret of the master distiller, Arturo Fuentes Cortes. (We learned the importance of yeast on our Bourbon distillery tours!) Then, it is double-distilled in stainless steel pot stills.

• The water used for Rooster Rojo tequila is filtered through Mexican silver, making the drink softer and smoother. They are the first tequila brand to use this technique. Innovation is important to the brand.

• The bottle takes its shape from the Tequila Volcano, which can be seen from the distillery.

• The rooster is a well-known symbol in Mexico (as well as other cultures). It represents strength and wisdom, confidence, and courage. It is a symbol of Mexican national pride, so it is a fitting name for a brand representing the true spirit of Mexico. (Fun fact: Most roosters can crow by the time they are four months old!)

Rooster Rojo Tequila is launching a Mezcal next year, and Chilled 100 bartenders will be among the first to receive bottles to sample. You should sign up today if you are not a Chilled 100 member!

The post We’re Recapping Chilled 100 ELEVATE 2023: Dinner Hosted by Rooster Rojo Tequila appeared first on Chilled Magazine.

Source: Mixology News

Behind the Schtick: Using Your Bar Tools to Build Your Own Business was an ELEVATE panel moderated by Janell Bass of Ponyboy Slings.

Panelists included Leah Dufresne, beverage consultant at Cocktails & Grace; Aaron Joseph, co-owner of CAnE Collective; De’Qustay Johnson, a mixologist and the owner of Mobile Bar ATL; and Mike Bass of Ponyboy Slings.

“Everyone here has been a bartender,” Janell began, “[and] all of the skills that we’ve learned behind the bar … translate so well into going into your own business and becoming an entrepreneur.”

She explained that she and her husband Mike were creating cocktails for big-name bourbon brands via their consulting company, Punchbowl Projects. But soon enough, they realized they had another potential business venture on their hands. Utilizing everything they learned as bartenders, they created Ponyboy Slings. Today, their ready-to-drink craft bourbon canned cocktails are available in numerous locations throughout Kentucky.

Janell and the panelists offered their advice to ELEVATE bartenders who are looking to branch out and build their own businesses. Janell’s advice was to create a timeline and be OK with it. Certain parts of the journey might take longer than is ideal, but it’s important to be realistic about how much can truly be accomplished within a certain timeframe. She added that it’s unlikely that a new business will be profitable right from the start, so entrepreneurs must be OK with doing other work on the side to generate an income.

DeFrey said that it’s critical to embrace the process in its entirety and try not to take any shortcuts by skipping steps. Doing everything sequentially and with care will help you get to your end goal slowly but steadily. Grace added that when problems do arise, accepting them will help you create solutions and build a stronger business.

Mike added that it’s important to stay authentic to yourself throughout the process. Other people might have ideas about what your brand should be, but at the end of the day, it’s your business. You must make sure that the time and money that you invest are working toward what it is that you want out of it all.

In that same vein, Johnson urges new business owners and entrepreneurs not to compare themselves to anyone else. There will always be competition; there will always be a similar brand or product. But if you do your research, you can help your business stand out and succeed.

The post We’re Recapping Chilled 100 ELEVATE 2023: Behind the Schtick: Janell Bass of Ponyboy Slings appeared first on Chilled Magazine.

Source: Mixology News

The entire ELEVATE group attended the seminar, Navigating the Future of Hospitality: A DEI Panel Discussion.

Panelists included Lynnette Marrero (she/her), partner and chief mixologist at Delola; Ariel Neal (she/her), owner and operator of Good Farms Healing Haven; Emma Alexander (she/her/they/them), a traveling consultant, mentor, and spirits cocktail competition judge; and Carlos Cuarta (he/him), a bartender and mixologist at High Proof Chicago.

The panel discussed what diversity, equity, and inclusion means to them; shared their personal experiences about the topic; and offered ways that those in the industry can help create a more diverse, equitable, and inclusive environment.

Neal described DEI as hospitality at its finest, explaining that it all boils down to treating everybody with respect.

“If you want to be taken care of,” she said, “take care of somebody else.”

Marrero added that asking about and including individuals’ pronouns is part of being inclusive.

Alexander talked about how when she started bartending in the early 1990s, no minorities were working in the hospitality industry. Accommodations for neurodivergent individuals were also lacking, and she found herself trying to make sense of written cocktail recipes with pictures and songs.

Though diversity and inclusion have improved since then, all the panelists agreed that there is a lot more work to be done. Cuarta urged people to, “be open to helping and pushing for a change,” adding that leaders in the workplace are tasked with motivating their teams to be a part of that change.

Alexander said that creating a diverse and inclusive culture begins even before an individual is hired. Job postings should be accessible, include inclusive language, and reflect all different types of people. Interviews should reflect inclusivity, so people feel comfortable being themselves; the interviewer should ask individuals about pronouns and how to correctly pronounce their names. Additionally, prospective employees should know that they will not be required to wear gender-specific uniforms. We need to, “bring the ‘hospitable’ back in ‘hospitality,’” Alexander said.

The post We’re Recapping Chilled 100 ELEVATE 2023: Lynnette Marrero’s Diversity, Equity, and Inclusion panel discussion appeared first on Chilled Magazine.

Source: Mixology News

In Raising the Bar: Choose Your Own Adventure, industry professionals discussed the ins and outs of bar management, including staff retention, getting the most out of your liquor representative and supplier relationships, and the various aspects of bar ownership.

Panelists included Emma Alexander, a traveling consultant, mentor, and spirits cocktail competition judge; Robin Wolf, a bar owner, certified spirits professional, certified sommelier and cicerone, mentor, and expert in locally focused and sustainable mixology; Tara Gillum, who operates a cocktail bar that specializes in premium drinks at a blue-collar price point; and Ryne Hoffman, who runs the bar program at a multi-venue hotel. It was moderated by Steven Huddleston, a beverage professional with more than 15 years of experience in the hospitality industry.

The panelists offered their suggestions for three different “adventures,” each outlining a scenario that one might encounter while working in bar management. The first thing they discussed was how getting and keeping staff has always been an issue in the industry — and it continues to be an ever-growing problem. Huddleston asked for successful techniques and ideas to obtain quality staff, as well as any methods the panelists use to keep them on payroll long-term.

Alexander suggested asking atypical interview questions, such as: What were you listening to in the car on the way here? Or, what did you have for dinner last night? This will not only help you get to know a prospective employee better from the very beginning, but it will get you attuned to their learning style. “If I cannot personally train you,” she explained, “I will pair you with someone who has a learning style similar to yours, so you don’t feel alienated during training.”

Hoffman assigns each barback to a bartender, who serves as their mentor. This helps to keep new employees accountable and invested in the program. Gillum uses a family-style model to keep the team accountable. Everyone meets at her house for brunch once a month, which fosters personal relationships between employees. This helps the group understand that all feedback comes from a place of love rather than reprimand.

Wolf said that retaining employees comes down to one basic idea: treat people well so that they stay with you. “Investing in your people returns to you multifold,” she said. “Retention is key to company culture, to your bottom line, to pretty much everything. It’s very intersectional.”

The post We’re Recapping Chilled 100 ELEVATE 2023: Raising the Bar: Choose Your Own Adventure Seminar appeared first on Chilled Magazine.

Source: Mixology News

After returning from an outing, we entered the ballroom with tables set for tasting and lunch.

Moderator Bernie Lubbers presented a gift from Heaven Hill, a Bartender’s Backpack manufactured by Cocktail Kingdom, was at each of our seats. While we marveled at the generous gift, we noticed immediately the tab had the “Bottled-in-Bond” engraved on the leather.

Bottled-in-bond designation mandates the brands adhere to strict regulations. The spirit must be aged at least four years and be 100 proof, produced by one distillery in one season, and aged in a bonded warehouse.

This higher-proof bourbon went out of favor in the ’70s and ’80s, and the regulations were very restrictive and costly. Heaven Hill was proud to announce at our luncheon that it once again has gained the status of bottled-in-bond for its high-proof spirits. Thus assuring the person purchasing the product has the assurance of its quality. Plus, bartenders can make savory cocktails for those wanting less sweetness.

History of Heaven Hill

Ed Shapira, a department store owner, saw that Kentuckians were fond of their whiskey. By chance, an opportunity arose to invest in a distillery. He talked three friends into investing $17,500 each in a distillery named Willian Heavenhill, located on acreage in 1934.

The aging of whiskey takes time. Thus, his friends lost patience and wanted Shapira to buy them out. After a discussion with the family, the decision was made: they bought the partners out, and it was now a family-owned operation. In 1939, they released Old Heaven Hill Bottle-in-Bond whiskey.

After Ed’s retirement, his son Parker took over. Under his watch, Elijah Craig, Evan Williams, and Henry McKenna brands were released.

Tragedy Struck

On November 7, 1996, a fire started in the distillery. The estimated loss was $30 million, 92,000 barrels of aged whiskey. It was feared the all-important strain of yeast used since 1935 was lost. However, entrance was gained to the 5th-floor refrigerator holding the yeast. To the joy of all, the refrigerator was still cold, and Heaven Hill was assured it could continue to maintain its brands.

No employees were dismissed, and they continued to show up for work each day. The shipping building was saved so they could send out bottles from the unaffected building. Other distilleries rallied around them, and for years, Heaven Hill was produced by other distilleries.

Sale of Bernheim

Owners of the Bernheim approached the Shapira family about buying their nearby distillery. The decision was made to purchase this fully automated and streamlined distillery. Expansion continues today, with more warehouses and additional copper fittings, which helped remove sulfurous notes from the whiskey.

Our tasting included

Mellow Corn Straight Whiskey—100 Proof, made of 80% corn and aged 4 years in used Bourbon Barrels. The only remaining national producer of Straight Corn Whiskey.

Rittenhouse Rye—100 Proof, made of 51% Rye for a distinct, spicy flavor.
Evan Williams Bottled-in-Bond—100 Proof, product of one season, one distillery, bottled at 100 proof and aged at least 4 years.

Heaven Hill Bottled-in-Bond—100 proof, one distillery, one season, and aged 7 years. Gold Medal at San Francisco World Spirits Competition, 2022.

The future for Heaven Hill is bright as it continues to expand its production facilities. The delineation of Bottle-in-Bond will surely help it stand out from other distilleries.

Today, it remains a family-owned brand that started from humble beginnings. The brand, which recovered from a tragic fire, now is the largest bourbon producer and has the second-largest whiskey inventory in the world.

The post We’re Recapping Chilled 100 ELEVATE 2023, with Heaven Hill’s Bottled-in-Bond Luncheon appeared first on Chilled Magazine.

Source: Mixology News