Using the bartender to push off-premise sales
I often get asked by new clients: "Luke, how do I get people to try/buy/like my product?"
The beverage world is a jungle. There are so many products new and old that are competing for space in the consumer's glass. My biggest tip for this question stems from how people order drinks these days.
How . . .
And why Standard Cocktails are for Rubes
Over the last week I spent my time between Amsterdam and Paris. Both cities are lovely. Amsterdam has it's canals, bikes, and window shopping for anything you can imagine, while Paris has this perfect mixture of leisure and franticness. While eating and drinking through these two great cities I found myself more than one night . . .
and don't forget the Gin Buck
With Baseball season right around the corner pull out a collins glass and let's run through the best day game companion save for light beer and sunflower seeds. This long drink at its simplest is gin with sparkling lemonade. Of course, the Old Tom Collins should be made with Old Tom gin but I assure you that a standard London . . .
Pretty freaking awesome
About two years ago I got a Twitter mention from a stranger:
@LukeAndrews I would love to chat with you about a line of bar mixers my company is launching that we are interested in featuring you on
I had recently quit my job as the beverage director of a hip cocktail bar in Chicago. I also said "I . . .
Two for One Margs!
I have gone back and forth for years and years on the Margarita recipe I stand by. There are great ones out there all across the sweetness spectrum. Some call for lemon and lime. Some just call for one or the other. There are even some modern ones calling for Yellow Chartreuse. The thing with Margaritas is I am never . . .
Nothing...you just haven't ordered one yet
One of my favorite night caps is a long pour of Single Malt Scotch. Sometimes however I feel like sweetening it up. In that case I grab a blend over ice and top it off with the honeyed and spiced Drambuie. The Rusty Nail as it is called now has been around for ages. The Rat Pack was usually seen with a round of Rusty Nails . . .
Workers On The Tracks
This cocktail is my favorite of the ones I have created. Gary “Gaz” Regan even named it one of the best cocktails of 2016. I appreciate Billy Helmkemp’s (The Whistler) persistence for pushing me to submit it for review. If first appeared on a menu at the Berkshire Room (15 E. Ohio, Chicago) and I wrote about it when I was . . .