Market Watch June 2015

We were there at the beginning—the dawn of the mixology movement. Now we pause to assess where it has been, where it is at present and where it’s headed. The last decade has seen remarkable growth and creativity, including a surge in over-the-top cocktail ingredients like squid ink, moss and sugary breakfast cereals, along with garnishes that have included gemstones and edible gold leaf. Sometimes the envelope got pushed a bit too far. Lately we see bartenders pulling back and placing greater emphasis on more approachable drinks. The resurgence of classic cocktails has clearly contributed to this change in mind-set, but more important is the idea that sometimes a drink should just be less complicated. Mixologists increasingly are realizing that their craft doesn’t have to be about breathtaking complexity. Other…

Maker’s Mark Wins Florida Labeling Suit.... U.S. District Judge Robert Hinkle dismissed a class action lawsuit challenging the use of the term “handmade” on the label of Maker’s Mark Bourbon in May. The complaint had been filed in March by plaintiffs seeking to represent a class of all Florida retail purchasers of the Beam Suntory brand. Hinkle determined that the plaintiffs’ definition of what they considered “handmade” doesn’t contradict the Bourbon’s labeling, which states that each batch of Maker’s Mark consists of no more than 19 barrels. Other brands like Maker’s stablemate Jim Beam Bourbon and Tito’s vodka still face similar suits. Coravin and Landry’s Form Partnership…. Landry’s Inc., operator of Morton’s The Steakhouse and Oceanaire Seafood Room, formed a new partnership with Coravin in May. According to the agreement,…

The Craft Cocktail Party Famed mixologist Julie Reiner, owner of renowned New York City cocktail bars Clover Club and Flatiron Lounge, has written a book for the home bartender who’s as serious about hospitality as the professionals. Released in May by Grand Central Publishing, the 240-page hardcover ($26) is divided into four parts—one for each season—and chapters include “From Tiki to Tropical,” “Sherry Sherry Christmas,” “Fireside Drinks” and “Cinco de Mayo.” Sprinkled throughout the recipes and full-color photographs are tips on juicing, batching, infusing and creating custom cocktails, along with instructions for making key ingredients like oleo-saccharum. For more information, visit Hachettebookgroup.com. Beachbum Berry Tiki Line Jeff “Beachbum” Berry, the author of last year’s “Potions of the Caribbean: 500 Years of Tropical Drinks and the People Behind Them,” has partnered…

The cocktail bar Mace opened in New York City’s East Village in March with a menu of drinks that focus on different aromatic ingredients. Operated by bartenders Zach Sharaga, Greg Boehm and Nico de Soto, the intimate venue offers 12 cocktails ($13 to $16), each named for a highlighted spice, such as Thai chili, cocoa, cumin, paprika, licorice, cinnamon, cardamom, mace and grass. The Chamomile takes Pierre Ferrand 1840 Original Formula Cognac that’s been fat-washed using hay-infused brown butter and mixes it with chamomile syrup, lemon juice and Duval-Leroy Brut Champagne, while the Ambrette comprises Rittenhouse 100-proof rye whiskey, house-made ambrette bitters, Bodegas Grant La Garrocha Oloroso Sherry, soy sauce and house-made tobacco extract. The venue also has a handful of craft beers ($6 to $8 a bottle) and wines…

With the April opening of Embers Ski Lodge in Nashville’s 12South neighborhood, Tennessee’s capital city welcomes an Aspen, Colorado–like après ski scene. The venue boasts a large indoor fireplace and two-story open air patio, along with a large selection of whiskies and cocktails. Specialty drinks ($12) include The Shim Sham, made with J.P. Wiser’s rye whisky, peach purée, lemon juice and house-made herbal soda, and the Ski School, mixing Pearl vodka, Bols Butterscotch schnapps, vanilla bean simple syrup and passion fruit purée, topped with Monmousseau Vouvray Brut sparkling wine. Embers offers more than 100 whiskies ($7 to $40 a 2-ounce pour) and a varied selection of beer ($4 to $15 a draft pour or bottle) and wine ($9 to $14 a glass; $34 to $120 a 750-ml. bottle). Sandwiches, snacks…

Nightlife operator Hakkasan Group overhauled the former Pure Nightclub in Caesars Palace Las Vegas to debut Omnia Nightclub in March. The new, 75,000-square-foot venue spans multiple levels that include an intimate ultra-lounge, a highenergy main room and mezzanine, and a rooftop garden with views of the Strip. Chicago’s new Four Star Lounge boasts a Windy City–centric menu with drinks named after key neighborhoods and landmarks and a lengthy roster of local brews. The bar opened in April, offering updated takes on classic drinks and seasonal specialties, as well as sandwiches and appetizers. Named for an early 20th-century gang leader, Tanner Smith’s opened this spring in Midtown Manhattan with a menu of upscale cocktails and craft beer in a vintage-inspired space that features church pew benches. The bi-level pub offers barrel-aged…