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: https://read.dmtmag.com/i/68609
Cocktails served at the Eastern Standard include (above) the Rapa Nui, made with Blood Orange Puree, Old Monk Rum, Smith & Cross, lime and cinnamon; the Painkiller, a mix of ES Rum Blend, orange juice, pineapple juice and coconut; and the Blue Parrot, created with El Dorado White, Batavia Arrack, Grand Mariner, Blue Curacao, lemon juice and cinnamon syrup from the "Tikisms" menu section. The Jack Rose (to the right) cocktail is from the "Heritage" menu section and features applejack, pomegranate and fresh lemon juice. scene, giving the guest a little bit of history to consume with the drink; and paying homage to its invention. Th is approach demonstrates the bar's dedication to the cocktail craft and helps share their enthusiasm and zeal with guests. It also builds trust. One can assume anyone who has studied 100+plus years of cocktails knows which drinks are worth sharing. In both cases, the restaurants set the SPLIT PERSONALITIES As time-proven as the classics are, it can help to distinguish your program. While you can get a gin and tonic anywhere, there's only one place you can get an Owl's Clover, with Cocchi Americano, Fernet Branca, lemon, honey and lavender bitters. Rob Roy in Seattle splits their cocktail classic drinks like the Whiskey Fix, while the other half showcases their creativity and skill with unique signature concoctions, like the aforementioned Owl's Clover, which costs $10. Picán, in Oakland, CA—also one of our clients—takes a similar approach, dividing the drinks list into three parts: "Picán Signature Drinks," "Southern Twists" and "Classics." "Classics," for this Southern restaurant, include Mint Juleps and Sazeracs while "Southern Twists" add a playful touch to traditional Southern drinks. Th e La Vie en Rosé twists a French 75 with Courvoisier Rosé and Velvet Falernum. "Picán Signatures" extrapolate even further, like the case of Black Hand with Bourbon, basil, balsamic syrup and ginger beer for $10. menu in two parts: "Originals" and "Classics." Th ey proudly quote George Kneller on the top of their list where they say, "It seems to be one of the paradoxes of creativity that in order to think originally, we must familiarize ourselves with the ideas of others." Half their list features www.cheersonline.com DO THE TWIST For the adventurous sort, Chez Papa Resto in San Francisco has added a lot of fun and adventure to their cocktail program. Th ey serve a carbonated Last Word cocktail and off er eight types of Manhattans in addition a full list of specialty cocktails. Manhattan variations range from barrel-aging; where a Rye Manhattan is aged for 90 days in a whiskey barrel before being served, to the Popsicle Stick which infuses the Rye whiskey, sweet vermouth and cherry bitters blend with wood chips, for a fl avor slightly reminiscent of the last bite of a cherry popsicle. Th is scenario of playfully updating classic cocktails, gives guests an anchor. Th ey can start with a familiar drink and then venture forth from there. It builds confi dence and trust. After all, if you like a Sidecar you'll probably like the Saint Sidecar at Woodward at Ames Hotel in Boston, Mass, where the drink includes Allspice Dram and maple. Start with the classics and then show 'em what you can do. It will keep people coming back for more. Freeman & Co., a San Francisco-based hospitality and restaurant consulting agency. Th e fi rm specializes in sales and marketing strategy, branding, concept development and recruiting. Andrew Freeman is principal of Andrew JUNE 2012 | 25