Cheers March 2015

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 9 of 59 10 • March 2015 WHAT I'M WHAT I'M WHA Jenny Schwarz CO-OWNER/BEVERAGE MANAGER FOR HOPSCOTCH IN OAKLAND, CA. I'm currently drinking a cocktail that we make at Hopscotch called Dominio, a mix of Scotch, amaro, blackberry, jalapeño and lemon. I love this drink because it's so surprising: It's a Scotch drink for people who never thought they'd enjoy Scotch. The blackberry is muddled, the jalapeno syrup adds a slight amount of heat and plays off the smoke of the Scotch, the amaro adds depth and the lemon bright- ness. It's shaken and strained into a coupe. An unsuspected combination that balances perfectly. Another favorite is our Chiki Chiku Sling, made with mezcal, tequila, Benedictine, ginger and citrus served over pebble ice. It's an update of a Tiki cocktail, satisfying the want for complex fl avors, baking spices, smoke and herbs, but the sweetness is really well balanced with both lemon and lime. This a great cocktail to enjoy with food or a perfect stand-alone sipper. 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. 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 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 CHIKI CHIKU SLING DOMINO CHIKI CHIKU SLING 1 oz. Fidencio mezcal ½ oz. Hacienda Vieja reposado tequila ½ oz. Bendectine ½ oz. Carpano antica 1 oz. Lime juice ½ oz. Ginger syrup Dash Angostura bitters Combine ingredients and shake with ice. Strain into Collins glass fi lled up to 1½ inches from top with pebble ice and add soda, garnish with a fresh mint leaf. Recipe by August O'Mahoney & Jenny Schwarz. DOMINO 1 Blackberry ½ oz. Jalepeño syrup ¾ oz. Lemon juice 2 oz. Bank Note Scotch whisky ½ oz. Amaro Averna Muddle berries in syrup. Add the rest of the ingredients and shake with ice. Double strain into coupe glass and garnish with a lemon wheel. Recipe by Jenny Schwarz. PHOTO CREDIT: HOPSCOTCH

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