Cheers

Cheers - July/August 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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www.cheersonline.com 9 July/August 2015 • Todd Maul BAR DIRECTOR AND PARTNER AT CAFE ARTSCIENCE IN CAMBRIDGE, MA In the summer and year-round, my favorite kind of cocktails are Tiki drinks. And when it's hot out, my go-to cocktail is a clarifi ed lime and rhum agricole Daiquiri that we make at Café ArtScience. We use clarifi ed lime juice that is spun through a centrifuge, along with house-made burnt cinnamon simple syrup and the rhum. It's served on minus 40 degree ice to ensure that it melts slowly and maintains its fl avor when the temperatures are high. That's my favorite, but it's a little tricky to make if you don't have a centrifuge behind your bar like we do. If you wanted to make a really great Tiki cocktail, I would recommend our version of a Singapore Sling, which is a twist on the original early 1900s version but with tart cherry juice. I love this one because it's really refreshing. And when you shake it like crazy, the pineapple creates this beautiful foam at the top of the glass, so it's both cooling and esthetically pleasing. WHAT I'M WHAT I'M WHA SINGAPORE SLING 1 ½ oz. Boodles gin ½ oz. Freshly squeezed lime juice ½ oz. Cherry Heering ¼ oz. Benedictine liqueur ¼ oz. Triple sec ¹⁄ 3 oz. Grenadine 2 dashes Bitters 4 oz. Pineapple juice 1 Bottle of tart cherry juice concentrate (for ice) Make the cherry ice the night prior to serving: Pour tart cherry juice in the bottom half of an ice cube tray and let freeze. Once completely frozen, top the other half with water and freeze again to create a banded, layered look. Combine all ingredients and shake with ice in a cocktail shaker. Strain and pour over two stacked tart cherry ice cubes and two regular white ice cubes. Overall Total Total Motivator 2010 2011 2012 2013 2014 Price 16.1% 18.9% 17.2% 17.0% 26.5% Description on wine menu 8.1% 8.4% 8.7% 5.5% 16.7% Availability by the glass 21.9% 15.9% 15.4% 14.7% 12.8% Brand recognition 17.7% 23.8% 22.1% 25.0% 24.1% Server recommendation 36.3% 33.1% 36.6% 37.8% 18.9% Source: 2014 OnTrac Study PRICE IS KEY IN GETTING GUESTS TO TRADE UP FROM HOUSE WINE When it comes to motivating customers to trade up from the house wine to a varietal vino, price is now the leading factor. More than 26% of respondents to the 2014 OnTrac survey of on-premise operators rated price the top consider- ation for guests in upgrading their wine choice, up from 17% the previous year. Server recommendation used to be the most important motivator for restaurant customers, now it's the third most important, following brand recognition. The OnTrac survey is conducted by the Beverage Information & Insights Group (the research unit of Cheers' parent company). For more information about OnTrac and additional beverage alcohol industry data BIIG, visit Albevresearch.com and Bevinfostore.com. TRADING UP MOTIVATOR FROM HOUSE WINE TO VARIETAL WINE

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