Foodservice Equipment & Supplies

MAY 2017

Foodservice Equipment & Supplies magazines is an industry resource connecting foodservice operators, equipment and supplies manufacturers and dealers, and facility design consultants.

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84 • FOODSERVICE EQUIPMENT & SUPPLIES • MAY 2017 pushing the envelope and creating cocktail programs that stand out among the crowd." What's Old is New Again Bartenders today seem to be moving away from the overly complex and elaborate drinks of a few years ago, reducing the number of ingredients and focusing on even higher quality selections. "We're going back to simple and refined, classic drinks," says Kasey McDonald, a former mixologist and culinary R&D manager at CSSI, a food marketing and culinary innovation firm in Chicago. "I'm seeing more bartend- ers keep things clean and easy with five ingredients and that's it, versus drinks loaded with Blue Curacao and a million other add-ins." Goldman agrees. "Over-the-top ingredients are going away and things are becoming more thoughtful and function- al," he says. "We've become more focused on championing the friendly bartender again, and focusing on improving service, consistency and hospitality. If it takes 20 minutes to make a cocktail, that doesn't always work if you're doing 300 or 400 covers a night. A lot of young bartenders have great ideas and so much excitement, but they still need to learn how to edit themselves." Cocktails making a comeback include negronis, the pisco sour, the Ramos gin fizz, old fashioneds — all now feature simple ingredients like fresh-squeezed lemon and lime juice, quality or homemade bitters and even egg white for a little froth. The old fashioned cocktail, in particular, has had the most growth on menus nationwide, according to Datassential. In 2016, it was mentioned on 13 percent of menus, up 313 percent compared to the past 4 years. The gimlet also showed strong growth. Even with just 5 percent of menu mentions, this was an increase of 78 per- cent during the past 4 years. And Man- hattans appear on 17 percent of menus, but have grown 55 percent during the past 4 years, according to Datassential. New Themes As a result of some forward-thinking bars revisiting the tiki concept, rum cocktails continue to enjoy a renais- sance. But today's tiki bars shun the oversized plastic mugs of Mai Tais poured from a pre-made mixer or sickly sweet slushies of the past. Instead, bars like Miami's Broken Shaker, Chicago's Lost Lake and others around the coun- try carefully craft real daiquiris with high-end rum, fresh-squeezed lime juice and egg whites. In Beverly Hills, Calif., Citizen turns to the food-friendly cocktails of the 1960s in a throwback to the tiki's history in Los Angeles and Trader Vic's glamour, Goldman points out. In addition to a lineup of rum-based tiki drinks and citrusy renditions, Citizen Basic Cocktail Bar Design Considerations Insights from Josh Goldman, Soigné Group COCKPIT STYLE: Design cocktail stations so bartenders have every- thing within arm's reach and don't have to take too many steps or turn away from customers. GLASSWARE: Consider the experi- ence the bar wants to convey and its aesthetic. Choose vintage glassware for a classic cocktail program, or vari- ous styles for a more diverse menu with higher volume and budget. Most importantly, choose the proper vessel size for the cocktail being served and monitor wash lines so the level where the cocktail hits the glass looks ap- propriate and not too full. NEW TOOLS: Bartenders can choose from many new gadgets and equipment on the market, like smoking cases and guns, specialty glass chillers and even centrifuges for infusions. Sometimes classic, even vintage, tools reign above all. Older items were made with preci- sion and meant to last many years. Chicago's Drumbar developed a line of cocktails based on Netflix shows, such as the "Orange is the New Black" cocktail (left) and the Frank Underwood, based on the "House of Cards" character played by Kevin Spacey. Photo courtesy of Drumbar

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