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BrU

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Simpler drinks, trends & inspiration.

cocktailbloody mary

coffee & hot teabeer

spirit-freemimosasglasswarebar tools

BrUNcH

drink well.

Look for these call-outs: “Tips from Our Resident Bartender”

Why change up your menu?

One of the driving forces behind the popularity of brunch is the evolution of its cocktail programs.

The fanciest brunch events used to be

measured by the depth of their buffet

offerings, but that’s no longer the case

as most customers would rather not

gorge themselves.

For seasoned brunch-goers, it’s

important to put more emphasis on

quality than quantity, from the food to

the beverages. Well-curated drink

menus take that into consideration,

upping the ante on classic brunch

sippers like the Bloody Mary and

mimosa, plus so much more.

Fresh is everything, and seasonality is

king when it comes to flavor profiles.

As many operators, chefs and

bartenders have told us throughout

the years, it’s important to change

menus seasonally to keep not only

customers interested, but your staff as

well. Believe it or not, making the same

items every day gets boring; changing

them up with fun ingredients keeps the

staff invigorated.

Build intrigue. That’s certain to keep customers coming back

when they know you will consider beyond the usual suspects on

the brunch cocktail menu. Think about hosting a themed brunch

event every now and then to introduce these new cocktails and

bring some interactivity into the mix. Teach guests how to make

them and send them home with recipe cards.

Embrace seasonality. Match the kitchen’s seasonal dishes with

your cocktail program. Lighter syrups, spirits and springtime

garnishes make sense this time of year and won’t overwhelm

the food. Be playful, open minded and work with the kitchen for

the best options.

Inspire your team. Speaking of being a team player, allow

everyone who works behind the bar to have some input on

the menu. It’s an opportunity to get a fresh perspective on

what works and what doesn’t, plus they’ll appreciate the

confidence booster.

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Also trending for brunch are session beers. Clocking in at under

five percent ABV, innovative new releases and a handful of the

classics are showing up at more and more bars and restaurants,

particularly during warm-weather months.

But the cocktail world’s newest darling has no booze in it at all.

The best spirit-free drinks for brunch are made with fresh,

house-made ingredients.

This edition of Bar Guide explores the most exciting daypart in

years, but more important—through technique and original

recipes—it will show you how executing a successful brunch

cocktail program will drive in customers and increase revenue.

BLOODY MARYBLOODY MARY

TIPS FROM YOUR RESIDENT BARTENDER:

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There are ways to make a Bloody Mary stand out and adding a stack of random items is no longer one of them. Bloody connoisseurs want the focus on the drink, not how many snacks you can stack on top of it.

F O R A P P L I C A T I O N - S E E P A G E 1 5

Create a Bloody Mary flight. Entice your customers to experiment with other spirits beyond vodka

in their Bloody Mary by creating a flight experience. They’ll feel less intimidated with sample sizes of the cocktail

using gin (spicy Red Snapper), tequila (Bloody Maria), bourbon (Bloody Widow) and even beer (Michelada).

Keeping your house Bloody mix mildly spiced allows you to cater to all guests.

Keep horseradish and green Cholula nearby for those who want a kick.

Infuse ice cubes with ingredients. One fun trend certain to get Instagrammers excited is infusing ice

cubes with savory ingredients like fresh herbs, jalapenos, cayenne, squid ink, horseradish or bacon. Drop a

couple of the ice cubes (mix them up for added flavor) in the Bloody, and as they melt, the drink gets better.

Consider unique garnishes. Instead of piling a bunch of snacks on the glass, add a few premium items

from the kitchen. Customize them to the guests’ tastes. For example, for the carnivore, add a few slices of

cured meats and cheese from the charcuterie program. For vegans, add seasonal roasted or grilled vegetables.

Upgrade your glassware. It’s not only the ingredients in the glass that may need a burst of new energy

from time to time. Your glassware may need a boost, too. As your Bloody Mary goes next level, so should your

imbibing vessels. Spring is a great time to start anew with fun, new collectibles. Also, there are no rules, so mix it

up with fun mugs and eye-catching coupes certain to entice guests to order one or two.

Make it a pairing. Put the Bloody Mary on the appetizer menu, and pair it with miniature grilled cheese, a

charcuterie platter, miniature savory toaster pastries, breakfast casserole, a trio of miniature burgers or bacon

deviled eggs. When pairing, you’ll want to keep the cocktail as simple as possible, so the flavor profiles between

the dish and drink don’t clash. Consult with the chef on this one until you design the perfect, signature pairing.

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MIMOSASF O R A P P L I C A T I O N - S E E P A G E 1 6

A bottomless pitcher of juice and bubbly might seem like the easiest way to tackle a busy brunch, but it won’t help your bar stand out. These upgrades to the basic mimosa will wow guests and have them scheduling their next bridal shower or special occasion brunch with you.

TIPS FROM YOUR RESIDENT BARENDER

Give fresh herbs a quick

smack between your palms

before garnishing. This will

release the oils and desired

aromas you want guests to

experience as they bring the

glass to their lips.

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Convenience is king. Those finding themselves in the weeds during a busy brunch service will be

grateful to have our juice at the ready. No peeling, no worrying about pulp, no issues of cleanup. Just pop the

tab and pour.

Strain ‘til smooth. With whatever fruit you opt to juice, make sure to strain it over a mesh sieve before

bottling and even tea strainer before serving. Not only is citrus pulp visually unappealing when sticking to the

inside of champagne flutes, but a mimosa should be a crisp, light beverage. Nobody wants to chew their cocktail.

Be wise with your bubbly. No need to splurge on sparkling wine. The fresh juice is the shining star

here, but choose one of good quality. We like a brut for its dry, crisp notes that perfectly balance the sweetness

of the juice.

Go beyond basic. People in the know ask for a booster shot of Grand Marnier in the bottom of their

glasses. Experiment with other tasty liqueurs and flavored bitters to skyrocket your mimosa beyond

expectations. Try Campari or Chambord.

Twist it up. Don’t send that glass out without something pretty on the rim. A simple grapefruit or orange

twist costs you nothing, yet it adds a ton of perceived value. Use a channel knife to start at the top of the fruit,

and keep the knife rotating directly under the last groove you’ve created so you’re using every part of the rind.

Save the peeled fruit for juicing the next day.

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mockTAILSmockTAILSF O R A P P L I C A T I O N - S E E P A G E 1 6

It’s time to give creative clearance to non-spirited cocktails and impart them with the sophisticated flavors they deserve.

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Skip sugary soda. Sorry Miss Temple, gone are the days when an imposter grenadine and Sprite are

going to cut it. Same with boring old tonic and lime. Show those abstaining from alcohol that they matter just

as much to you as your guests sipping booze. Be creative with homemade syrups infused with herbs or teas.

Use fresh fruit juices to amp up flavor.

Embrace bitters. There’s a misconception that because bitters are distilled from alcohol, they have no

place in a non-alcoholic beverage. Bitters are considered a non-potable, on par with vanilla extract. Once you

dilute a dropper in a drink, the parts per million of alcohol are untraceable. Bitters, in fact, are one of the best

ingredients you can add to a non-alcoholic drink. They’ll add a depth of flavor that can be missing when you skip

the spirits.

There’s more than taste. Let aroma play a role in the presentation of your cocktail. A festive garnish of a

fresh seasonal herb will arouse the senses even before the first sip. Smacking a sprig of mint, thyme or rosemary

between your palms before floating it on your drink will shock the leaves into releasing intoxicating oils.

Seek out pseudo-spirits. As the “no-ABV” trend continues to be embraced by more customers, keep

your eye on the distilled non-alcoholic “spirit” market that will only continue to grow. These un-spirited

newcomers offer bars alternatives just as flavorful as their boozy counterparts, with ingredients like freshly

picked snap peas.

Go with Yogurt. Yogurt has found a place in the cocktail world for its velvety mouthfeel and versatility with

almost any spirit. Transition this trend to non-alcoholic brunch cocktails easily by pairing with seasonal fresh

fruit, but remember, a little goes a long way. To keep your cocktail out of the smoothie zone, serve over crushed

ice to balance the richness.

TIPS FROM YOUR RESIDENT BARENDEROffering quality booze-free cocktails gives guests enticing options that they’re happy to spend more

money on, rather than a boring soda with free refills.

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BEERWhile high-alcohol beers are growing as a category, plenty of drinkers are expressing a renewed desire for flavorful brews that won’t make them glassy-eyed after just one or two.

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Brunch ideas. Session beers fit the bill and are perfect for pairing with food, particularly lighter brunch fare

like veggie omelets and quiche. Consider pouring Oarsman Ale (four percent ABV) from Bell’s Brewery or a

Bikini Beer (approximately three percent ABV) from Evil Twin Brewing.

Tasting Flights. Get customers excited about these new beers by creating tasting flights. That allows

them to try several different types of beer, and they are an excellent way to increase sales. To create the best

food and tasting flight pairing, you should use a dish that has simple and universal flavors, such as burgers, fries

or pulled pork, because there’s a lesser chance of the food clashing with your beer.

Know what you’re pairing. As menus get bolder with spices and other ingredients from the Middle

East, Asia, Africa and Latin America, think about what beers your customers should be drinking with those

dishes. Because light lagers have such a refreshing flavor, they’re ideal for pairing with spicy dishes. The crisp,

clean taste of these beers can cut through the spiciness of food and provide much needed relief from the heat.

Stouts are the way to go. Because stouts have a chocolatey flavor and relatively low-alcohol content,

they are the perfect pairing for pancakes, French toast or waffles. French toast drizzled with dark chocolate

sauce, for example, bring out the sweet flavors in the beer. Additionally, the bitter flavors in the dark chocolate

complement the slightly bitter flavor of the roasted hops in stouts.

Non-alcoholic brews. More breweries devoted to non-alcoholic brews are popping up around the

country, producing everything from triple-hopped piney IPAs to coffee cream ales and oatmeal stouts.

Established craft breweries are even dry-hopping sparkling water for those who like the bold hop flavor without

the booze. Beef up your NA craft selection to appeal to customers who want a cold beer—one that actually

tastes good.

Chocolatey stouts pair well with pancakes, French toast and waffles.

Get customers excited about these new beers by creating tasting flights.

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COFFEE HOT TEAGive your guests a bit of a jolt with these refreshing iced coffee cocktails. Here’s also a grand opportunity to jazz them up for brunch service.

Tea time doesn’t always involve hot drinks. Play with different tea varieties to use Monin’s stand-out syrups or infused spirits. They’re also ideal as a large-format cocktail for groups. F O R A P P L I C A T I O N - S E E P A G E 1 7 F O R A P P L I C A T I O N - S E E P A G E 1 7

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5.

Make it exotic. The addition of homemade espresso syrup embodies the Turkish proverb that coffee

should be “strong as death and sweet as love.” The inclusion of bitters add depth, while cardamom keeps

tradition alive.

Crockpot for convenience. Having a hot tea cocktail on your menu can seem daunting if you must

brew every cup to order. Consider brewing a large amount of tea and keeping it at a set temp in a crockpot

behind the bar for speedier service. Just leave the alcohol out, so it doesn’t evaporate.

Employing cold-brew coffee. A natural for cocktails, nitrogen-infused cold brew as an ingredient is a

hit as an after-brunch elixir. When paired with rum, demerara syrup, heavy whipping cream and vanilla extract,

it’s an alternative way to get people to enjoy coffee.Powder power. Matcha tea in powder form is a great way to utilize the health benefits of tea in cocktails

without having to worry about steep times or temperature regulation. Plus, its bright green color will have

guests down the bar asking, “What’s that?!” Always use good quality beans. No matter how you incorporate coffee into your cocktails, make

sure you use higher-quality beans. You’ll always be able to taste it and you want to leave people with a pleasant

experience.Beyond the mug. Use your favorite herbal or tea variety to bring exquisite depth of flavor to a simple syrup

or spirit. Building craft cocktails with tea infusions brings a subtle and unique nuance to old favorites. Take a tip from the French. French presses aren’t just for morning coffee anymore. Bartenders are

taking this favorite brewing tool behind the bar and using it for everything, from serving coffee cocktails for two

to filling the vessel with botanicals and their favorite spirit. Get creative with kombucha. This

fizzy, fermented tea has been a favorite in

co-ops and coffeehouses for a while, but

now more and more boocha brewers are

kegging up their batches for bars to add to

their tapline, making it even easier to for

bartenders to experiment. Try mixing with a

wheat beer for a bubbly “beermosa,” or play

around with spirits for a cocktail that tickles

the tongue.

Kick Kahlua up a notch. Kahlua’s a great go-to, but why not play around with making your own house

coffee liqueur? Try adding different complementary flavors like cardamom, coconut or cinnamon to make it

your own.

Have fun with teatime. Hunt down

vintage teacups and saucers and serve your

cocktails as you would tea with Grandma. Make

lavender honey stir sticks for garnishing your

tea creations. Serve a miniature tea sandwich

on the saucer as an accompaniment. The more

creative, the more fun your guests will have

with your menu.

TIPS FROM YOUR RESIDENT BARTENDER:Adding a scoop of Chaga mushroom

powder to your coffee might sound

strange, but this superfood is making

its way into everything from sauces to

smoothies. Added to coffee, it

provides a nutritional boost without

sacrificing any flavor.

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RECIPESFROM BEGINNER TO EXPERT. WE HAVE WHAT YOU NEED.

PICKLED & SPICEDSMOKED BLOODY

INGREDIENTS:

INGREDIENTS:

GARNISHES:

GARNISHES:

PREPARATION: PREPARATION:

Try this tangy delicious beverage

and see the wonder of pickle brine.Step your Bloody Mary game up a

notch with this delicious recipe!

cayenne pepper

celery

cucumber

lime

sea salt

Smoked salt rimmer

BBQ chicken wing

Celery

Fill serving glass full of ice.

Pour ingredients into serving

glass in order listed.

Pour mixture into mixing tin and

back into serving glass to mix.

Add garnish, straw, and serve.

Fill serving glass full of ice.

Pour ingredients into serving

glass in order listed.

Pour mixture into mixing tin and

back into serving glass to mix.

Add garnish, straw, and serve.

1.5 oz..5 oz..5 oz..5 oz.5 oz.

.5 oz.1.5 oz..5 oz.5 oz.

NEXT LEVEL:

INGREDIENTS:

TIP:

So fresh and so green!

Add all ingredients except tequila to juicer. To resulting juice, add the following:

Pre-batch, strain over mesh sieve

and store in carafes. Rim a coupe

glass with San Francisco Co. chili

lime salt. Add 1 ½ ounces reposado

tequila and 5 ounces juice blend to

tin and shake. Strain into coupe.

Garnish with floating lime slice and

pickled spicy green bean.

Keeping your house Bloody mix mildly

spiced allows you to cater to all guests.

Keep horseradish and green Cholula

nearby for those who want a kick.

1.5 oz.1 lb3 stalks1 qt.1 half3 oz21 halfHalf

1 oz.1.5 oz.1 tsp.1 oz.

Reposado TequilaTomatillosCeleryGranny Smith AppleEnglish CucumberDiced green chilisJalapenosHalf green pepperbunch cilantro

Lime juicePickle juicecelery saltWorcestershire sauce

Premium VodkaFresh Lime JuiceMonin® Cucumber SyrupPickle BrinePowell & Mahoney®

Bloody Mary Mix

Monin® Hickory Smoke SyrupPremium VodkaFresh Lemon JuicePowell & Mahoney®

Bloody Mary Mix

BLOODY MARYBLOODY MARY

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MIM

OSA

Smoc

kTA

ILS

SPIRIT-FREE SMASH

NEXT LEVEL: COFFEE COCKTAILS

TEA COCKTAILS:

NEXT LEVEL MIMOSA:

INGREDIENTS:

INGREDIENTS:

LAVENDER NEGRONI INGREDIENTS:

INGREDIENTS:

PREPARATION:PREPARATION:

PREPARATION:

SERVES: 50 cocktails

GARNISHES:

MIMOSA TIPS:

PREPARATION:

This cool and delicious spirit-free

drink will be the envy of the bar.

Adding a scoop of Chaga mushroom powder to your

coffee might sound strange, but this superfood is making

its way into everything from sauces to smoothies. Added

to coffee, it provides a nutritional boost without

sacrificing any flavor.

Tea time doesn’t always involve hot drinks. Play

with different tea varieties to create stand-out

syrups or infused spirits. Lavender Earl Grey

introduces a delicate nuance to the beloved

Negroni, turning it into a perfect daytime patio

sipper. This one is excellent as a large-format

cocktail for groups.

A bottomless pitcher of juice and bubbly

might seem like the easiest way to tackle

a busy brunch, but it won’t help your bar

stand out. Our twist on the basic mimosa

will wow guests and have them scheduling

their next bridal shower or special

occasion brunch with you.

Fill serving glass full of ice.

Pour ingredients into mixing glass

with 2/3 ice in order listed.

Cap, shake and strain into serving

glass with ice. Add garnish, straw,

and serve.

Add bitters and almond milk to frothing cup. Add other

ingredients to coffee mug. Steam milk with wand until

foamy. Top mug with infused almond foam. Garnish with

almond biscotti.

Mix in Cambro, cover, let sit for 48 hours. Strain

and bottle liquid. To serve, stir 3 oz with ice and

strain into glass. Serve up with lavender sprig. Blueberries

Cucumber slice

Lime slice

To step it up a notch, use freshly

squeezed juice. Choose heavy fruit

and roll on countertop first for maxi-

mum extraction.

Strain over the top of a mesh tea strainer

to catch any last bit of pulp or ice that

could potentially make it into the glass.

Give fresh herbs a quick smack between

your palms before garnishing. This will

release the oils and desired aromas you

want guests to experience as they bring

the glass to their lips.

Short shake everything but sparkling wine.

Add bubbly, then strain into champagne

flute. Garnish with sprig of fresh thyme.

.75 oz.

.5 oz.1 oz.

3 oz.

1 oz..5 oz.6 oz.1 tsp.2 droppers2 oz.

11,500 ml2,250 ml24 g.5 oz.

2.5 oz..75 oz..25 oz..25 oz.1.5 oz.1 dropper

Monin® Blueberry SyrupMonin® Cucumber SyrupFresh lime juiceTop with:Tonic water

Pierre Ferrand 1840 CognacOrgeat syrupFrench Press-brewed coffeeChaga powderBittercube cherry bark vanilla bittersAlmond milk

750 ml bottle CampariLetherbee GinCocchi Americano Trescerro Earl Grey tea Monin® Lavender Syrup

Sparkling wineCocchi Rosa apertifLemon juiceSimple SyrupGrapefruit juiceGrapefruit bitters

COFFEE

HOT TEA

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THE TOOLSEveryone knows that every great chef’s “secret” weapon is his arsenal of knives. For hairstylists, it’s their round brushes and/or blow dryers. And for professional bartenders, it’s their bar tools.

Now, every expert drink maker has likely

been holding on to the same tools for 15

years or more because—as the saying

goes—“If it ain’t broke, don’t fix it.” Never-

theless, there’s always room for even the

most accomplished bartender to step up his

or her game with a few new tricks.

With Barfly, a product line of barware

created for professionals crafting high-qual-

ity libations, mixology teams can take their

bar programs to the next level. Not only

does Barfly’s tools deliver excellent perfor-

mance and accuracy, but they also look

great on the bar. Most Barfly tools come in a

variety of finishes—stainless steel, copper,

gold, gunmetal black, vintage—comple-

menting any setting in which they’re placed.

®

This line has it all: • Shakers in different sizes, finishes

and colors

• Bar spoons in different lengths with a variety of tool ends for multiple purposes

• Strainers in a variety of styles

• Ice tools, including picks, chippers, mallet, ice knife

• Muddlers, knives, garnishing tools, and peelers

• Serving tools to finish drinks with flair (stainless steel cocktail picks, metal straws, tongs)

The tools are produced and owned by Mercer Culinary, a second-generation family business.

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For more, visit rfsdelivers.com.

STEEPED IN DELICIOUSNESS

©2019 Reinhart Foodservice, L.L.C