Cheers

Cheers April/May 2018

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.epgmediallc.com/i/963465

Contents of this Issue

Navigation

Page 49 of 59

www.cheersonline.com 50 • April/May 2018 at Pitchfork Pretty Restaurant & Bar in Austin, TX. "Health-centric food and beverage consumption is mainstream: It has permeated pop culture. I believe it is here to stay and has appeal to some degree across all demographics." The restaurant features Texas Hill Country cuisine and the bar follows suit. Local carrots, butternut squash, tomatillos, avocado seed, avocado leaf, avocado fl ower honey, poppy seeds and fermented peach pits all appear in cocktails, which are priced from $10 to $12. Examples include the A Drink Has No Name, featuring theobromine-rich yaupon tea, smoked ginger honey, clove, mint, lemon, bourbon and rum; and the Sasquash—butternut squash, sage, nutmeg, black pepper, burnt sugar and gin. "These ingredients jump off the page; they really stand out on drinks lists," points out Harvey at Temple Bar. "Guests make jokes about the cocktails being good for them and order more," increasing drink sales. To be sure, sometimes those ingredients can be too weird. "Some people just aren't ready for gin mixed with turmeric or seaweed!" Harvey admits. Indeed, while Madison On Park has created a reputation and attracted a loyal following for its healthful, vibrant cocktails, the disadvantages are that "it's a risk: You might alienate some customers," says Kuehner. But, he notes, as Thomas Jefferson said: "With great risk comes great reward." FORAGING FOR HEALTH FOOD Creating drinks with exotic components can be expensive, however. "Sometimes, these super-healthy ingredients can cost a lot of money," says Harvey. And if the The Sasquash cocktail at Pitchfork Pretty, made with butternut squash, sage, nutmeg, black pepper, burnt sugar and gin. PHOTO CREDIT: DANIELLE CHLOE With changing laws and altering attitudes, marijuana is now part of the social scene in the U.S. And in states where recreational cannabis is legal, bartenders are fi guring, if you can't beat them, join them, and serving cannabis cocktails. Current legislation prohibits mixing weed in beverage alcohol, even where recreational use is legal. But low-THC products made from hemp are okay. And the non-psychoactive ingredient cannabidiol (CBD) is being prescribed for ailments from anxiety, epilepsy and infl ammation to cancer and chronic pain. "I was interested in CBD oil for its medicinal uses," says Danny Kuehner, bar manager at Madison On Park restaurant in San Diego. Initially he sourced the oil online but now uses local company Real Scientifi c Hemp Meds. "They are very committed to the medical benefi ts of CBD and went out of their way to help us." Madison On Park's CBD cocktails examples include Mr. Nice Guy, a mezcal- based drink with cannabidiol oil, matcha, pineapple, coconut milk and lime juice ($18); and Purple Rain, a mix of Blinking Owl aquavit, Giffard peach liqueur, lemon juice, egg white, butterfl y pea fl ower and CBD oil. Price for the latter is $13, including a $1 donation to the Betty Ford Addiction Prevention Foundation. Jenn Grossbard, bar manager at The Drawing Board in Petaluma, CA, was inspired by the legalization of cannabis and its medicinal benefi ts. So she uses a local vodka infused with hemp cannabis, naturally higher in CBD, in a seasonal cocktail with blackberries that grow abundantly in the Petaluma area. The Nocturne is made with Humboldt's Finest cannabis vodka, blackberry sage shrub, Broadbent Rainwater madeira, lime juice, damiana (an herb with reputed aphrodisiac effects), egg white and wormwood bitters. —THS From left, the Mr. Nice Guy mezcal-based drink at Madison On Park restaurant in San Diego includes cannabidiol oil, matcha, pineapple, coco- nut milk and lime juice; the Prescription, with bee pollen and ginger-turmeric infused honey, Dew- ar's Scotch, lemon juice, Amaro Bilaro and Fresno chilies; and the Nocturne, with Humboldt's Finest cannabis vodka, blackberry sage shrub, Broad- bent Rainwater madeira, lime juice, damiana, egg white and wormwood bitters, both from The Drawing Board in Petaluma, CA.

Articles in this issue

Links on this page

Archives of this issue

view archives of Cheers - Cheers April/May 2018