Indholdsfortegnelse for June 2015 i Market Watch

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…

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John McDonald has always been a craftsman. So perhaps it’s no wonder that the former carpenter put down his tools some 25 years ago and began brewing beer professionally. Indeed, the same dedication to quality in woodworking for which McDonald was once known has become the hallmark of Boulevard Brewing Co., the brewery he founded in Kansas City, Missouri, in 1989, that’s now one of the largest craft producers in the country. And even though the Kansas-born McDonald sold off control of his company last year to Duvel Moortgat USA, the subsidiary of the family-owned Belgian brewery, he continues to act as an ambassador for his beers, particularly as Boulevard strives toward national distribution. “I’ve always liked the idea of small, local production,” he says. Inspired by visits to boutique…

Stoli Group USA has named Patrick Piana as its new chief executive, effective August 1st. He succeeds John Esposito, who was appointed the company’s chairman in February. Piana has spent 18 years in the drinks business, holding positions with Schieffelin & Somerset, Moët Hennessy, Pernod Ricard and Rémy Martin. He was most recently COO of higher-education network Laureate International. Constellation Brands Inc. named Jared Fix chief marketing officer of its wine and spirits unit, succeeding Chris Fehrnstrom. Fix most recently served as vice president and general manager of the mixables category for Beam Suntory. He also previously served as Beam Inc.’s vice president of strategy and business development for North America. Southern Wine & Spirits of America has named Steve Zielonko vice president of national category management. He joins the…

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,…

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…

As Sin City continues to expand its dining options outside of the famed Strip, wife-and-husband team Elizabeth Blau and Kim Canteenwalla have joined the fray, debuting the upscale Andiron Steak & Sea in March in the Summerlin district. The restaurant celebrates all things grilled, roasted, shucked and seared, offering a contemporary menu that includes king crab and Wagyu beef alongside sea urchin and bibimbap (entrées are $21 to $68). The drinks program boasts classic and contemporary cocktails ($14), from a Stoli Elit vodka–based Martini to the Midnight Rambler No. 2, a blend of Bulleit rye whiskey, Angostura bitters and maple syrup. In addition, Andiron’s lengthy wine menu offers labels from around the globe ($10 to $21 a glass; $45 to $766 a 750-ml. bottle).…

Bacardi Gran Reserva Maestro de Ron Bacardi USA introduced a super-premium white rum in May. Bacardi Gran Reserva Maestro de Ron ($24.99 a 750-ml. bottle) is aimed at the cocktail occasion and was aged using white oak, resulting in soft oak notes and a smooth taste. The 40-percent alcohol-by-volume (abv) rum is available nationwide. For more information, visit Bacardi.com or call the company at 305-573-8511. Barrelhound Blended Scotch Whisky Pernod Ricard USA launched a blended Scotch whisky in May. Aiming to bridge the gap between Bourbon and Scotch, Barrelhound ($29.99 a 750-ml. bottle) was aged in ex-Bourbon barrels and has notes of vanilla, honey, oak and spice. The 40-percent abv spirit is available in select markets, including New York City and Washington, D.C. For more information, visit Barrelhoundwhisky.com or call…

For decades, Chicago has been a major force in the food and beverage world. “I can’t think of a place where there are more talented people doing such interesting things behind bars and in kitchens,” says Jerrod Melman, executive partner of Lettuce Entertain You Enterprises and managing partner of 11 restaurants and lounges in Chicago. Indeed, big-name Chicago chefs like Grant Achatz, Rick Bayless and Stephanie Izard and such mixologists as Paul McGee of the tiki venue Lost Lake shine bright in the national spotlight. Last fall, GQ proclaimed Chicago the “Greatest Drinking City in America.” And the James Beard Foundation—which crowned Paul Kahan of small-plates pioneer Avec “Outstanding Chef” in 2013—hosted its annual awards gala and reception in Chicago last month. This event marked the first time in the…

On-Premise News World Of Beer Maps Major Expansion Plans The craft beer bar chain World of Beer, known for having 50 rotating taps and around 500 bottles per location, continues its rapid expansion. Paul Avery, president and CEO of World of Beer Franchising Inc., recently told Shanken News Daily that the chain plans to add around 40 units annually in the coming years, with roughly 70 percent of them franchised. The group recently entered Chicago with five locations and is expanding in the New York City metropolitan area this year. World of Beer is also adding units in Georgia, Louisiana, Florida, Connecticut and Ohio. By year-end, the company will be present in 26 states, up from 20 currently. Founded in 2007 in Tampa, Florida, World of Beer currently has 70…

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…

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…

Boston chef Michael Serpa unveiled his first solo project in April, opening Select Oyster Bar in the city’s Back Bay neighborhood. The restaurant serves local seafood influenced by coastal regions in Europe and Northern Africa. A global wine list, Cuban-inspired cocktails and regional beers are also available. Chef Brad Miller debuted the modern American restaurant Ox & Son in Santa Monica, California, in March, offering tapas-style plates and larger entrées like chicken fried duck confit and sticky pig cheeks. The venue, managed by FNA Hospitality Group, also has a varied assortment of artisanal beer and wine. Located in the Turnberry Isle Miami resort in South Florida, Corsair is a rustic and refined restaurant that highlights American and Mediterranean farmhouse fare. Chef Scott Conant’s signature dishes include grilled octopus, short rib…

Auchentoshan American Oak and Bowmore Small Batch Beam Suntory launched new entry-level expressions for its Auchentoshan and Bowmore Scotch whisky brands in summer 2014, and both 40-percent alcohol-by-volume (abv) offerings ($39.99 a 750-ml. bottle) have been successful, according to brand director for world whiskies and Cognac Claire Richards. Auchentoshan American Oak—a triple-distilled Lowlands Scotch matured solely in ex-Bourbon casks—aims to recruit Bourbon and cocktail drinkers. Bowmore Small Batch, an Islay Scotch that replaces previous entry-level expression Bowmore Legend, appeals to traditional Scotch drinkers. “Auchentoshan is surpassing all our expectations,” Richards says, adding that the Bowmore is an approachable entry into the fast-growing Islay whisky segment. Auchentoshan has gained traction in emerging cocktail markets like Seattle, St. Louis and Portland, Oregon, while Bowmore excels in Colorado, Florida, Illinois and Massachusetts. Both…

With the current craft spirits boom, it’s easy to forget that 20 years ago, the United States had zero pot-still whiskies and very few rye whiskey options—let alone the cornucopia of choice today’s consumers enjoy. But that scenario didn’t faze Fritz Maytag, who hatched a plan to revive America’s first native spirit at Anchor Brewing Co. in San Francisco. Maytag had already initiated the craft brewing movement in the 1970s with the restoration of Anchor Steam beer, and he wanted to further recreate historical beverages through distilling. “At the time, there was no interest in rye whiskey,” says Bruce Joseph, who joined the company as a brewer in the 1980s and is now the head distiller at Anchor Distilling Co. “Rye was an important whiskey in the United States, but…

When the sun is shining and the temperature is up, a tall, crisp cocktail is a go-to order. And with many fruits and vegetables at their peak of ripeness in the warmer months, mixologists have ample opportunity to create such refreshing drinks. “As a consultant for bars and restaurants, summer is my favorite time of year to develop great drinks,” says New York City–based mixologist Jonathan Pogash. “In the warmer months, it’s easy to make cocktails that appeal to most everyone.” While unaged spirits like vodka and gin seem to be the obvious choices for highball-style cocktails, aged spirits like rum, Tequila and even smoky mezcal are also trending on summer beverage menus. But whether the drink is made with a neutral vodka or a spicy aged rum, there’s one…

There are still many misconceptions surrounding absinthe even though it’s been legal in the United States since 2007. Thanks to the works of late 19th-century and early 20th-century Bohemian writers and artists, absinthe earned a reputation for being a mind-altering, dangerous spirit—a legacy that’s still somewhat intact today, though many modern studies have shown that absinthe isn’t any more dangerous than other spirits. “Many guests still believe that absinthe has hallucinogenic properties, or they’ll ask me if it’s still illegal to consume,” says Jessie Marrero, bar manager at Washington, D.C.’s Libertine. The venue carries more than 30 different absinthe brands, which account for roughly 25 percent of bar sales. Libertine owner Amy Bowman adds, “Even though absinthe has been legal for seven years, it still has mystique—it’s a little naughty…

Earlier this year, Peter Kreidler seized the opportunity to add the role of mixologist to his job description. As sous chef of Clay Pigeon Food and Drink in Fort Worth, Texas—opened by chef Marcus Paslay in 2013—Kreidler noticed a lack of experimental craft cocktails in Dallas’ sister city and decided to fill that niche. “No one was really offering outside-of-the-box drinks in Fort Worth,” he says. “So I just took it upon myself to step up because I felt it was really important that our cocktail program mirrored the food.” That approach includes making house bitters, tinctures, syrups and shrubs, as well as highlighting seasonal ingredients. “In the summer, the menu focuses on light, fruity cocktails,” Kreidler explains. “In the winter, we do more Bourbon-driven cocktails and heavier drinks like…