Cheers June 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 20 of 51 21 June 2015 • T he craft cocktail boom has many bars and restaurants looking into high-quality mixers, syrups and purees. While some might argue that craft is all about making drinks from scratch, mixers enable operators to tap into seasonal and popular fl avors; they also help make tending bar faster and easier. Here's a look at how a few establishments are using mixers into their beverage programs. SEASONAL SIPPING The Bowery Hotel in New York has incorporated several Owl's Brew mixers into its drink menu to give it some seasonal fl avor. The hotel's lobby bar introduced the Bowery Mai Tai mixed with Owl's Brew Coco-Lada—a blend of black tea, chai spices, coconut pieces and pineapple juice—a year ago. The rum drink, which is priced at $17, was so well received that it's retained a permanent place on the menu, says cocktail program manager Walter Easterbrook. He looked to the same mixer when adding a new drink to the hotel's Gemma restaurant brunch menu this spring. "We wanted to do something summery, and the Coco-Lada has that great combination of coconut and pineapple to keep it really in season," Easterbrook says. The bar's new Pink & Black cocktail incorporates Owl's Brew Pink & Black mix, which is infused with black tea, hibiscus, lemon peel, and splashed with strawberry and lemon juices. The $14 cocktail combines the mixer with Stoli vodka, lime and ginger beer. TWISTS ON THE CLASSICS In addition to seasonal offerings, operators also use mixers to create unique spins on classic cocktails. Howl at the Moon, a live-music bar with 16 locations across the country, plans to roll out a new craft cocktail menu this July using several syrups, bitters and purees. "We're a very fast-paced bar, and we don't have a lot of time to spend on incorporating a ton of ingredients," says Michael Yates, head of marketing and beverage with Howl at the Moon. Yates wanted to offer unique, delicious cocktails that are simple to make and are also distinctive. One such drink is the Valleys of Neptune, made with Monin Huckleberry syrup, gin, and Monin Mojito mix. The cocktail retails for $10 to $15 depending on market. "Berries remain very popular, but everyone mainly does raspberry or blueberry, so we wanted to offer something different with the huckleberry," Yates explains. Howl at the Moon is introducing an Apricot Ginger Smash this summer. The drink, featuring DeKuyper Ginger liqueur, Monin Apricot syrup and Makers' Mark bourbon, will sell for $10 to $15 depending on market. Mixers and syrups also offer easy and fl avorful options to incorporate into nonalcoholic beverages. The Ground Round's 28 restaurants use Monin's Blueberry Howl at the Moon's St. Germain Lemonade cocktail. The Bowery Hotel in New York's Bowery Mai Tai incorporates Owl's Brew Coco-Lada, a blend of black tea, chai spices, coconut pieces and pineapple juice. Howl at the Moon is introducing an Apricot Ginger Smash, made with DeKuyper Ginger liqueur, Monin Apricot syrup and Makers' Mark bourbon.

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