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.

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www.cheersonline.com 10 • April/May 2018 DRINK CULTURE AUREOLE RELAXES WINE CORKAGE POLICY To make it easier for wine collectors to enjoy their favorites, chef Charlie Palmer's acclaimed New York restaurant Aureole in February launched a new corkage policy. Aureole and head sommelier Morgan Harris now allow guests to bring in their favorite bottles— corkage-free—every night of the week after 8 p.m. and all evening on Mondays. Previously, the Michelin-starred restaurant's policy included a corkage fee of $50 per bottle. What's more, the wine brought in could not be something that was on the Aureole list or the guest would have to pay the list price. Aureole, which is celebrating its 30th anniversary this November, has long been a haven for wine collectors and trade, enthusiasts and novices. Chef Palmer, a winemaker himself, revised the corkage policy to encourage the sharing, opening and conversation surrounding wine. The aim is to make Aureole a comfortable space for all sorts of wine collectors to enjoy favorites from their personal collections with the restaurant's seasonal cuisine. Craft Cocktail Menu That Celebrates The Japanese Zodiac Guests at the Atlanta bar Himitsu can now sip their way through all 12 signs of the Japanese zodiac or Junishi. The Japanese craft cocktail lounge recently launched a drink menu that honors the animals repre- senting each zodiac sign. Developed by Himitsu creative director Shingo Gokan, the cocktails have personalities and defi ning character- istics like the animals of the Junishi. For instance, Gokan says, the Ne (mouse) brings to mind cheese, so the Ne cocktail is a Pisco Sour fl avored with a hint of Parmigiano-Reggiano cheese. The Tora (tiger) is a bourbon Old Fashioned fl avored with butter and orange. The Junishi cock- tails range in price from $16 to $19. The by-reservation-only Himitsu (which translates to "secret" in English) opened in 2015. Gokan, who has also served as beverage director at Angel's Share in New York, opened the Speak Low speakeasy in Shanghai in 2014. Winner of the Bacardi Legacy Global Cocktail Competition in 2012, Gokan was named "International Bartender of the Year" at the Tales of the Cocktail 2017 Spirited Awards. Gokan frequently picks up inspiration and tips from his travels. For example, some cocktails on the Himitsu menu are aged in a kame ( Japanese clay pot). Others age in a cow leather bag, a process inspired by the mezcal fermentation Gokan saw at a distillery in Oaxaca, Mexico. For the Ushi (ox), Gokan combines a mezcal Negroni with mastiha Greek sap liqueur in a leather bag designed for aging ingredients and infusing earthy tones into the drink. Tatsu (dragon) Ne (Mouse) 1 ½ oz. Pisco ¾ oz. Sauternes ¾ oz. 2:1 Honey syrup ½ oz. Lemon juice ¾ oz. Egg white 1 drop Saline solution Combine all ingredients in a Boston shaker and shake. Transfer contents to cobbler shaker and double strain into coup. Garnish with fresh grated parmigiano, dill and pink peppercorn. EDIT ADVISORY BOARD Constantin Alexander, director of beverage at Hakkasan Group Eric Brown, director of beverage innovation, Mellow Mushroom Paul Brown, national director of beverage, The Melting Pot/ Front Burner Brands Katie Burkle, beverage director, Red Robin Devin Burns, vice president of food & beverage, Omni Hotels & Resorts Rodrigo Davila, wine and spirits director, Texas de Brazil Dan Hoffman, director, food & beverage programs, global op- erations, Marriott International Mitchie Kanda, beverage director, Houlihan's Helen Mackey, vice president, Darden Enterprise Beverage Strategy and Innovation Mary Melton, director of beverages, P.F. Chang's Bob Midyette, director, beverage operations, Princess Cruises Gerald Pulsinelli, vice president of wine and spirits, Firebirds Sharyn Regan, senior manager, beverage & marketing promo- tions, Ruby Tuesday Mike Ryan, senior vice president, restaurants and bars, Kimpton hotels Shannon Salupo, corporate beverage manager, Quaker Steak & Lube Mat Snapp, director of bever- age, Fox Restaurant Concepts Gretchen Thomas, wine and spirits director, Barteca Restaurant Group Ryan Valentine, director of beverages, Cameron Mitchell Restaurants

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