Honolulu Bars Archives - Page 94 of 410 - Side Bar

Mixologist with the “secret sauce” Lucas Winkler was born and raised in Poland. Entering adulthood, he pursued an education in Hospitality and Tourism Management at Rhodes University in Greece.

During his early years of bartending, he mastered both classic and modern cocktails, allowing him to develop a wide range of skills. With that skillset, he went on to complete numerous internships at the prestigious Park Hotel in Athens, Sofitel Rhodes Hotel, and Kolibia Palace. Adding practical experience to his already-sturdy foundation of knowledge completed Lucas as a mixologist, bringing his expertise to a whole new level.

Fast-forward to 2019, he relocated to the United States and joined W South Beach as a bartender, and eventually became the in-house mixologist. Today as the General Manager, Winkler oversees the Living Room Bar’s cocktail program.

W South Beach is the most iconic W Hotel in the world, located in the heart of Miami’s South Beach. It’s a favorite amongst celebrities, world-travelers, and locals. Onsite there are two bars and two restaurants. Craft cocktails are served in the Living Room Bar, which is in the main lounge. Then there’s Irma’s, an outdoor bar named after the 2017 hurricane. It’s an ideal spot for guests to enjoy refreshing drinks in the Miami sunshine.

As for the restaurants, W South Beach has RWSB (Restaurant W South Beach), a hidden gem for Tuscan cuisine, and Mr. Chow, authentic Chinese cuisine.

For his beverage program at Living Room Bar, Lucas focuses on a Miami-flavored theme. The selections consist of tropical fruits like pineapple, mangos, passionfruit, and coconut as the favorite.

Coming up with cocktail ideas is a natural occurrence for Winkler. “I am always finding inspiration for cocktails in my daily life and during my travels. I take that inspiration, do some research, and try it out. It’s through the experimentation, new techniques and mixing different ingredients together that the art comes to life in a glass.”

Currently, his favorite spirit is tequila reposado and favorite ingredient is coconut cream. Both of which are profoundly versatile and provide a ton of flavor, body, and texture.

As a bartender, Lucas finds the most joy in putting smiles on his guests’ faces. To assure that is always the case, he makes sure to bring his “secret sauce” to every shift behind the bar. Its not an ingredient, but instead a metaphor of service broken into two parts; “anticipating the guest’s needs and adapting to the environment of the people and bar.”

To all bartenders striving towards greatness in their craft, he advises them to stay creative, stay curious, try new ideas, recipes, and techniques. And most importantly, don’t fear failure.

Heaven Hill Brands is excited to announce two company facilities received the EPA’s first-ever ENERGY STAR certification for distilleries in recognition of superior energy efficiency and performance.

According to the EPA, distilleries which earn the ENERGY STAR use significantly less energy and contribute fewer greenhouse gas emissions than their peers. The company’s historic Bernheim Distillery in Louisville, Ky. has been the lifeblood of Heaven Hill’s whiskey operations since it was acquired in 1999. Also receiving recognition is the company’s Deep Eddy Vodka Distillery in Buda, Texas.

Distilleries recognized by the EPA earned a score of 75 or higher using the ENERGY STAR’s Energy Performance Indicator (EPI) which facilities can use to benchmark their performance on a scale of 1-100.  Heaven Hill has implemented a variety of projects over recent years, including completion of multiple boiler efficiency and insulation projects to reduce energy needs, replacement of light fixtures with more efficient LED bulbs, and tree plantings around its facilities in order to reach goals identified in the company’s larger environmental and sustainability strategy.

Put into place in 2021, the strategy focuses on reaching the following significant milestones by 2030:

• Drive toward zero carbon emissions by reducing carbon emissions from operations by 30%
• Use water more efficiently by improving water use efficiency by 15%
• Reduce waste by eliminating 10% of waste generated by operations, reducing virgin plastic in bottles by 50%, and working towards zero waste visitor experiences
• Conserve the ecosystems that support the business by sponsoring planting of 5,000 trees of substantial size in local communities, supporting sustainable white oak supply, and supporting sustainable agriculture

“Heaven Hill has always strived to be a good steward of the natural resources used to create our products,” said Rachel Nally, Heaven Hill Brands Director of Environment & Sustainability.

“Cultivating sustainable and thriving communities is important for our employees, our partners, and our neighbors. Heaven Hill’s energy efficiency programs improve community resilience by reducing emissions and lessening the load on the area’s energy infrastructure. We are honored to receive this certification from the EPA as it recognizes our commitment to innovation in utilizing energy and responsibly using all the natural resources that support our business.”

About Heaven Hill Brands

Founded in 1935, Bardstown-based Heaven Hill Brands is the nation’s largest independent, family-owned and led spirits producer and marketer and the world’s second-largest holder of Kentucky Bourbon. Heaven Hill’s diversified portfolio of brands includes Evan Williams, Elijah Craig, Larceny, and Henry McKenna Bourbons; Rittenhouse Rye Whisky; Deep Eddy Vodka; Admiral Nelson’s Rum; Black Velvet Canadian Whisky; Lunazul Tequila; HPNOTIQ Liqueur; Carolans Irish Cream Liqueur, plus the newly-acquired Samson & Surrey portfolio.

In the cozy Wythe Hotel, nestled in the heart of Brooklyn, beverage director Jarett Karlsberg is responsible for the magic within its bars.

With a background that began with dreams of acting and a part-time gig as a bartender, Jarett’s journey took an unexpected turn when he discovered the allure of mixology. We ask him to tell us more.

Tell us a bit about your background.

I initially moved to New York City to pursue acting, which I did for a while as I learned bartending on the side. In 2011, I moved to Brooklyn and began working at Wythe Hotel, which opened in 2012. This marked a turning point for me – I quickly developed a strong attachment to the hotel, its work ethos, and the neighborhood. In 2019, Le Crocodile, our French brasserie to the right of the main lobby, was launched. I had the privilege of being mentored by Jim Kearns, who currently oversees the beverage program at the renowned Surf Lodge restaurant in Montauk. Jim’s guidance reshaped my perception of bartending and methods of delivering the most exceptional service.

During the pandemic, I jumped at the opportunity to step into a management role. Shortly thereafter, I was promoted to Bar Manager and dedicated myself to growing in this profession as best as I could. After a brief period, I was offered the position of Beverage Director. Though I felt daunted, I was inspired by the opportunity to become such a fundamental part of Wythe – a place that I love so much and has meant so much to me over the last decade.

Talk to us about the transition from bartender to beverage director.

I found the transition to be challenging but ultimately very rewarding. I had been solely focused on the bar and the service each guest received, and then I was responsible for developing and achieving a vision for an entire program. This vision had to carry a sense of novelty that would resonate with the consumer while also aligning seamlessly with the ethos of Wythe Hotel. Ultimately, the goal remains unchanged: to ensure that each and every guest has the best possible time from the moment they step through our doors. The only difference lies in the scale.

What should guests expect from visiting the Wythe Hotel and the bars there?

Attentive, warm, and genuine hospitality – each guest should expect to feel well taken care of and assured that they are in good hands. Excellent food, fantastic cocktails, authentic and gorgeous spaces – a place where people from all around the world, as well as those from just down the street, can come to have a wonderful time and experience the genuine warmth of both the environment and the people within it.

What can you tell us about the inspiration for the bar program?

We use classic cocktails in their most iconic or original recipes as a starting point, aiming to create the best and most authentic version of each drink. We want to get at the true identity of the cocktail and what it is trying to be. Products that may veer off the beaten path but provide a unique and compelling story. We like to use local spirits and products as much as possible, alongside wonderful well-made, environmentally conscious products from all over the world.

At Le Crocodile, we often create localized adaptations of classics or infuse them with French elements. Over at Bar Blondeau, we like the drinks to have an elevated, celebratory feel to them. All throughout, we are striving to make drinks that are amazing on their own but also go well with food. Another core objective for us is maximum sustainability. We frequently craft our own syrups using by-products from juicing or creating garnishes, and we are in constant collaboration with the kitchen to discover innovative ways to maximize the potential of each individual ingredient.

What would most people be surprised to learn about the hotel/beverage program?

I’m not sure how much of a surprise this is, but I love giving people a fresh experience of something they may have had many times before. We put twists on classics that exceed their expectations and introduce them to something new and exciting. Our cocktails and spirits tell a story that is unique to this neighborhood and this hotel, a story they can take with them and remember wherever they go. I think the beauty in our Authenticity is surprising.

What do you think Bartenders/Beverage Directors need to incorporate these days for success?

I feel like this is a personal thing, but my focus has always centered on experimenting with as many spirits and products as I can. This helps me discover those truly exceptional and distinctive items, so we can then determine how to showcase them in a clean, layered, and confident way. The people crafting these products invest their heart and soul into them, and it is my job to let them sing in whatever way that is for each spirit. All of this with the hope of introducing people to their beauty. In New York, we have such unparalleled access to everything from spirits to fruit, and I think that is an amazing gift and tool to be used.