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Issue link: https://read.dmtmag.com/i/776571
www.cheersonline.com 13 January/February 2017 • "We make our own version of Fireball in- house," says Di Tota of The Bonnie. He infuses bourbon with cinnamon sticks for three days and combines that with a jalapeno-infused simple syrup for a sweet heat. "We call it the Red Hot Shot," he says, "and that's how we get around not stocking Fireball." Hot and spicy fl avors are trending in cocktails right now, says Di Tota. The Bonnie also carries Virgil Kaine ginger bourbon on the backbar. Flavored whiskeys—fl avored spirits in general—appeal to younger drinkers, aged 21 to 30, says the cocktail director. "For those who haven't yet developed a palate for straight whiskey, fl avors mask the spirits' taste and make them easier to drink," Di Tota says. While McLaughlin admits that Fireball is likely one of the top-selling spirits in the U.S., he only stocks a maple-fl avored whiskey. "Maple is a natural fl avor to pair with bourbon," he adds. "If I hear from customers who want a certain type of drink or a different fl avor, I'll talk with my reps about what's selling well, then do some taste tests, and make a decision from there," says Mahaffey at Coyote Ugly. Mahaffey stocks eight different fl avors of whiskey. At Coyote Ugly, bartenders entertain and dance as well as tend bar, so using fl avored whiskeys and other spirits as a base helps to speed drink service. An example is Cinnamon Toast Crunch ($10), which combines Jack Daniel's Tennessee Fire with RumChata cream liqueur. When it comes to trends, Mahaffey says that drinks that combine spirits with beer or hard cider are becoming more popular. The bar offers a bomb-type drink, dropping a shot of Jack Fire into a glass of Angry Orchard Cider. "It kind of tastes like apple pie, which works well during the holidays," she says. SWEET HEAT "Spice is starting to resonate more; it surfaced a couple of years ago, with items like sriracha, now it's much more acceptable, especially sweet heat," says Hard Rock's Busi. She cites brands like Fireball that have cinnamon fl avor, but tend toward hot and are geared toward Millennials and Gen-Xers as a straight shot. "We are fi nding greater ability to mix with those fl avors, adding that spice to cocktails." Honey is another key bourbon fl avor, says Busi, along with maple and apple. The Hard Rock team uses a number of resources to select its core list. For instance, the Hard Rock beverage council, which draws upon the expertise of 10 to 20 Cafes across the globe, talks about what's on trend, Busi says, and certainly, fl avored whiskeys and rums are hot topics. She also drills down to specifi c markets. "Obviously, around Kentucky bourbon country, we would be remiss not to have as many whiskeys as possible," she points out. "But the Hard Rock Cafe in Key West probably doesn't need nine to 10 of them." Considering off-premise trends are also important when creating cocktail lists. "Consumers who are drinking maple- or honey-fl avored whiskeys at home might be intrigued into trying some different recipes when they are out at a restaurant or bar," Busi says. Flavored whiskeys have appeared in a number of cocktail promotions throughout the year. Showing up as part of Hard Rock's World Burger Tour was the All Jacked Up, which featured both Jack Daniel's Tennessee Whiskey and Jack Daniel's Tennessee Honey, along with Sailor Jerry spiced rum, balanced with pineapple and lime juices and orgeat. A star in Hard Rock Café's Mix It Up program of holiday- focused cocktails was the Bourbon Milk Punch, made with Jim Beam Red Stag bourbon, RumChata, Monin Spiced Brown Sugar syrup and milk, topped with whipped cream, a caramel drizzle and spiced pecans. The Velvet Rain was a Sangria made with red wine, Southern Comfort, Chambord black raspberry liqueur, tropical juices and fresh berries. One possibility Busi is looking at for 2017 is offering cocktails on tap. "We would execute one as a 'mother cocktail'," she explains, "and then offer four or fi ve variations by adding fl avored spirits." RUM Unlike the vodka segment, rum fl avors have generally hewed closely to Caribbean fruit fl avors such as coconut and pineapple. Players getting into the spice market are offering new takes on that traditional style. Evolution in the spiced rum realm is moving toward oak- aged, darker spirits fi nished at a higher proof with a dryer Flavored whiskeys have appeared in a number of Hard Rock Cafe's cocktail promo- tions, including the Bourbon Milk Punch, left, made with Jim Beam Red Stag bour- bon, RumChata, Monin Spiced Brown Sugar syrup and milk, topped with whipped cream, caramel and spiced pecans, and the All Jacked Up, with Jack Daniel's Tennessee Whiskey and Jack Daniel's Honey, Sailor Jerry spiced rum, pineapple and lime juices and orgeat.