Cheers July/August 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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Page 7 of 43 8 • July/August 2016 RAISING A GLASS—AND FUNDS— FOR ORLANDO SHOOTING VICTIMS As the country and world was reeling from the horrif- ic shooting at the Pulse nightclub in Orlando, FL, on June 12, companies and individuals stepped up to help the survivors and victims' families. Darden, Disney and the Orlando Magic were among the local compa- nies that donated to funds set up for the tragedy. The team at Mexican restaurant and tequila bar Añejo in New York also wanted to help, as many guests and staff are from the LGBT community, the business says. So James Horn, director of operations for the Añejo Restaurant Group, created a bespoke cocktail called the Añejo Pulse (recipe above) to raise funds for peo- ple affected by the Orlando attacks. For each $13 Añejo Pulse sold throughout of June, $3 was donated to the GoFundMe campaign set up to help the victim's families. The Pulse Victim Fund campaign began with a goal of $100,000, and within four days raised nearly $5 mil- lion from over 100,000 contributors. At press time it was on track to meet a revised goal of $10 million. DRINK CULTURE WHAT I'M WHAT I'M WHA Jenn Harvey, BAR MANAGER OF TEMPLE BAR IN CAMBRIDGE, MA I would have to say our Supersonic Cocktail is what I'm drinking right now. At its heart, it's a Gin and Tonic, turned up to 11! Gin is one of my true loves, it works in all seasons, but it's what I want to drink on a warm spring or summer day, kicking it on a patio. We use Barr Hill Gin from Vermont. They mix raw honey right into the gin. Then we add honey syrup and Dolin Genepy to amplify the sweet and herbal notes. To fi nish the drink, we top it with Fever Tree Mediterranean tonic water, which has a softer bitterness than traditional tonics, and a lemon swath for a touch of brightness. It's light, refresh- ing and totally crushable. SUPERSONIC COCKTAIL 1 ½ oz. Barr Hill gin ½ oz. Dolin genepy ½ oz. Honey syrup 1 oz. Fever Tree Mediterranean tonic Add spirits and syrup into a shaker with ice. Shake until cold. Strain over fresh ice into a Collins glass. Top with tonic and garnish with lemon swath. 1 ½ oz. Barr Hill gin ½ oz. Dolin genepy ½ oz. Honey syrup Añejo Pulse 1 ½ oz. Herradura Silver tequila 1 oz. Lime juice ¾ oz. Market blueberry puree ¾ oz. Thai basil syrup Combine ingredients and shake. Strain over fresh ice in rocks glass rimmed with rainbow salt and garnish with Thai basil.

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