Cheers Nov-Dec 2014

Cheers is dedicated to delivering hospitality professionals the information, insights and data necessary to drive their beverage business by covering trends and innovations in operations, merchandising, service and training.

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Page 16 of 63 17 November / December 2014 • WHAT I'M WHAT I'M WHA Stephen Yorsz CREATIVE DIRECTOR AT LEAVE ROCHELLE OUT OF IT, NEW YORK I'm currently drinking a cocktail called The Speak Easy. I feel this drink is a nice way to get reintroduced to blended scotch—a category that has been much forgotten about. This cocktail highlights Cutty Sark Prohibition, Cutty's updated version of a brand mostly known by our grandparents. But the new Prohibition version, at 100 proof and without chill fi ltration, adds itself well for making cocktails and keeping the price right. The combination of Benedictine and Orange Curacao make this drink more approach- able for folks that would otherwise steer clear of a Scotch-based drink, plus it works well in all seasons. THE SPEAK EASY 1 ½ oz. Cutty Sark Prohibition Scotch whisky ½ oz. Benedictine ½ oz. Pierre Ferrand Orange Curacao ¾ oz. Fresh lemon juice Combine ingredients and shake over ice. Strain with in a coupe glass, and garnish with a lemon wheel. Tony Abou-Ganim Modern Mixologist Timothy Baldwin Director of Food and Beverage The Little Nell Stephen Beaumont Heather Berry Director of Beverage and Bakery Operations The Cheesecake Factory Restaurants, Inc. Sandy Block, MW Vice President of Beverage Operations Legal Sea Foods David Brown Vice President Operations Support Houlihan's Cindy Busi Director of Worldwide Beverage Hard Rock International Wesley Cort Director, Restaurant & Beverage Development and Operations Norwegian Cruise Line Doug Draper Director of Adult Beverage & Bar Development HMSHost Dale DeGroff King Cocktail Matt Durbin Vice President, Beverage & Bar, Carlson Restaurants Tylor Field III Vice President, Wine & Spirits Morton's The Steakhouse John W. Fischer, M.S., CHE Professor The Culinary Institute of America Doug Frost, M.S., M.W. Consultant Beverage Alcohol Resource, Inc. Jill Helmerick Director of Beverage Red Robin Gourmet Burgers Patrick Henry President Patrick Henry Creative Promotions Inc. Daniel Hoffman Director Equipment & Beverage Specifi cations Global Operations Services Marriott International Inc. Doug Jackson Senior Director of Beverage Development Darden Restaurants Scott Kinsey Director of R&D and Corporate Chef Hooters of America, Inc. Patrick Kirk Marketing and Brand Manager Buffalo Wild Wings Edward M. Korry Department Chairman, Beverage and Dining Service College of Culinary Arts Johnson & Wales James Kramer Vice President Beverage Operations Landry's Restaurants Inc. Ken Lennox Director Beverages Ruby Tuesday Inc. Larry McGinn Partner iMi Agency Mary Melton Director of Beverage P.F. Chang's China Bistro Robert Plotkin President BarMedia Blake Rohrabaugh Vice President, Beverage Operations and Innovation Bar Louie Restaurant Operations, LLC Fernando Salazar Vice President, Food and Beverage Wyndham Worldwide Glenn Schmitt President MarkeTeam Kevin Settles President Bardenay Restaurant Stacey Smith Beverage Director Pappas Restaurants Kip Snider Beverage Director Yard House Restaurants Monica Tary Vice President of Beverage & Training Cheeseburger in Paradise David Tetens Director of Beverage & Bar Development/ North America Division Starwood Hotels and Resorts Ryan Valentine Director of Beverage Operating Partner Cameron Mitchell Restaurants Suzan Waldschmidt Director of Beverage Outback Steakhouse Editorial Advisory Board Cheers

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