Cheers-Nov-Dec 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.

Issue link:

Contents of this Issue


Page 29 of 63 30 • November/December 2016 ceiling, red fl owers with evergreens on tales set with white linens and a large screen displaying a cracking fi re, according to sales manager Lauren Liermann. Keep in mind that the holidays aren't a joyous time for everyone. "We don't decorate—we are a neutral safe place," says Kate Gerwin, general manager of HSL Hospitality in Bismarck, ND, which incudes three bars, a restaurant, catering facility and retail operation. "You never know what kinds of memories or feelings are evoked during the holidays, [so] we maintain the same energy and vibe year round." CELEBRATE SEASONAL FLAVORS IN COCKTAILS Capture the spirit of the late fall/early winter with familiar fl avors and imagery. For instance, Gerwin's drinks list is peppered with ingredients associated with the winter and the holidays One is an Old Fashioned with sweet potato-infused bourbon, spiced syrup and black walnut bitters, while the I Say Pecan, You Say Pecan is a made-to-order eggnog riff, with toasted pecan-infused rum with allspice dram, a whole egg, coconut milk and bitters. And the Winter Warmer tipple has chicory, Mexican chocolate, Dolin Genepy Des Alpes, rye, gin and a wild berry syrup. At Washington, D.C.'s BLT Steak, (part of New York-based ESquared Hospitality), beverage director James Nelson uses a ubiquitous fall vegetable in The Great Pumpkin. The cocktail shakes Bacardi 8 rum with house-made pumpkin butter and allspice dram. BLT Steak's Foie-Nominal has foie gras-infused Woodford Reserve bourbon, fi g syrup, lemon and a port-soaked fi g. The six-concept, Chicago-based Gibsons Restaurant Group has a Build Your Own Manhattan station, complete with hand-cut ice, whiskeys and bourbons, and house-made bitters. Garnishes such as cranberries, sugared berries and marshmallows provide seasonal fl air, says director of sales Lynette Velez. The station is priced at $10 a person for private events, in addtion to the bar package. HAVE FUN WITH DRINK NAMES AND PROMOTIONS A unique seasonal cocktail name or offer can pique guest interest. For instance, the 12 Days of Cocktails menu at Brennan's runs from PHOTO CREDIT: JWKPEC PHOTOGRAPHY 2 Brennan's offers a "12 Days of Cocktails" menu from Dec. 13 through Christmas Eve, which includes drinks such as the Wassail Ya'll, with rum, oranges, guava, apples, raisins and hibiscus syrup. Chicago-based Gibsons Restaurant Group has a Build Your Own Manhattan station, complete with hand-cut ice, whiskeys and bourbons, and house- made bitters, which adds fun to holiday parties. PHOTO CREDIT OY ASICO Miracle on Seventh Street, a pop-up holiday bar at Washington D.C.'s Mockingbird Hill, has a cocktail called Gretchen, Stop Trying to Make Fetch Happen, made with moscatel sherry, dry Curacao, spiced cran- berry syrup and sparkling wine, served in a frosted glass.

Articles in this issue

Links on this page

Archives of this issue

view archives of Cheers - Cheers-Nov-Dec 2016