Cheers

Cheers June 2016

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 24 • June 2016 sage," Duncan says. "Sweet, tart and savory fl avors mingle for a pleasing complexity." On the classic side, Quoit Punch is named for the old- fashioned lawn game. It combines Jamaican rum, Cognac, Madeira, lemon, sugar and water. "The Madeira in the recipe provides a curious raisin character," he notes. Servers present the punches in vintage glass and ceramic bowls, with the exception of the Champagne punch, which is delivered via a beverage cart and prepared tableside. The classic recipe of Hennessy Cognac, Curacao, Jamaican rum, black tea, lemon, Angostura bitters and Piper Champagne is $225 for six servings. "It's the tableside guacamole of the bar world!" says Duncan PUNCH AND GAMES A sure sign that classic punch has gone mainstream, Punch Bowl Social just opened its sixth location. The new restaurant, in Schaumburg, IL, joins locations in Portland, OR; Denver; Austin, Detroit and Cleveland. The concept combines food and beverage with socializing and gaming. Locations boast old-school games, bowling, shuffl eboard, private karaoke, a gastro diner and an ambitious craft cocktail program The menu at the Portland Punch Bowl Social, for example, offers four punches, which range from $7 to $8 per serving; $25 to $32 for four servings; and $48 to $64 for eight servings. Options include Bachelor's Bowl, with Old Forester bourbon, Pimm's blackberry elderfl ower liqueur and pineapple; and Lord Stanley's Cup, with Rumhaven coconut rum, Bacardi 8-year-old rum, McClary Bros. pineapple fennel seed shrub, white pear fuji apple tea and lime. "We want our guests to enjoy a cocktail as a group," says beverage director Patrick Williams. "We have a very fun social atmosphere, and punch bowls bring the group together." Punches also allow for effi ciency and consistency, allowing bartenders to spend more time interacting with guests and less time measuring and mixing. BEYOND THE BOWL Punch bowls are fun, but some operators are opting for more whimsical vessels for their large-format drinks, from oversized Martini glasses to French coffee presses. At Yvonne's, a modern supper club in Boston, the Large Format menu (priced at $95 each) offers up drinks such as a Moscow Mule served in a giant copper mug. The Crack Krakatak, named for the nut in Alexandre Dumas's The Tale of the Nutcracker, combines El Dorado and Privateer rums with Calvados, burnt cinnamon, lemon, Lapsang souchong tea and Champagne, served in a giant crystal glass. Bottlefork, an 80-seat New American bar and kitchen in Chicago, also serves cocktails in supersized glasses. The / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / BOWLED OVER Bottlefork in Chicago offers serves cocktails in supersized glasses. From left, The Bill Brasky (whiskey, rye, bourbon, Scotch, ver- mouth and bitters); Blonde on Blonde (Absolut Elyx vodka, white port, Smith & Cross rum, Champagne, oleo saccharum and chile de arbol); and Brandy & Cigars (Germain Robin brandy, creme de cacao a la vanille, Cocchi Barolo Chinato and smoke from a Honduran Robusto cigar). Punch House, a vintage-themed bar in Chicago, offers about 12 types of both classic and contemporary punches.

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