There is a whole world of high-end spirits out there that rarely find their place on a cocktail menu. But these high quality spirits can often be a great addition to a bar program – and they don’t have to compromise your margins.
We’re partnering with McCarthy’s Single Malt Whiskey, BIG GIN, and Lucid Absinthe Supérieure to discuss the challenge of getting high quality spirits on the back bar without killing your margins.
Utilizing High End Spirits in your Bar Program:
Quality on the Menu Without Killing your Margins
Free Video Seminar: April 25, 2017 at 11am Pacific
What You Will Learn:
- Creative ways to offer high end spirits like Single Malts – beyond neat and on the rocks
- Ways to stretch premium ingredients to reduce their impact on the drink’s margin
- Using an interesting presentation to increase menu price
- Recognizing the difference between % COGS and Dollars in profit – and what it means for your bottom line.
Join us “Live” – or Catch the Replay:
The seminar will be pre-recorded, but the speakers will be joining us via live-chat during the showing on April 25th to answer any questions you have. If you can’t make it “live”, no worries! We’ll be sending out a recap and a link to a free replay so you won’t miss it.
Meet the Speakers:
Jeanine Racht – National Sales Manager, Clear Creek Distillery
Jeanine Racht has been with award-winning Clear Creek Distillery in Portland, Ore., since 2006. As its National Sales Manager, she travels the country educating the willing in the old world craft of eau de vie distillation and application, judging spirits competitions and teaching seminars. An expert in the production and application of spirits in a modern world, she has a firm belief that the history and tradition of these spirits are still relevant.
Founded in 1985 and headquartered in Portland, Oregon, Clear Creek Distillery is the second oldest craft distillery in the country. Clear Creek’s spirits are internationally recognized and have won numerous awards, garnering them a spot among the world’s finest.
Ben Capdevielle – Distiller and Co-Founder, BIG GIN
Ben Capdevielle grew up in Fargo, North Dakota and left for Bozeman / Big Sky Montana at age 18. He worked in food service while living in Montana and began bartending at age 19. Throughout his 20’s, he learned the basics of fermentation and distillation from his second-generation moonshiner father, Big Jim.
In Seattle, Ben attended SCCC and worked in bars and restaurants all over town. Dive bars, fine dining and ethnic food restaurants helped shape Bens knowledge of the food service industry and helped lead to his next career, distilling. His hobby blossomed into an obsession: after many late nights moonshining with his friend and soon-to-be business partner, Todd Leabman, BIG GIN was born.
Ben still lives in Seattle with his wife and business partner, Holly Robinson, and their six-year-old daughter, Stella. The distillery is in its new home on the Ballard ship canal.
Milo Rodriguez – Lucid Brand Ambassador and Craft Bartender
Rodriguez brings more than 14 years of industry experience to his role as the Brand Ambassador for Lucid Absinthe and other Hood River Distillers brands.
In addition to his work as a brand ambassador for Bombay Sapphire and Chartreuse, he has held senior bartender positions in London, New York, Miami and Nashville. He leverages this experience to craft new and innovative cocktails and support the industry through training and education.
Thanks to our Sponsors:
Thanks again to the folks at McCarthy’s Oregon Single Malt, BIG GIN, and Lucid Absinthe Supérieure for making this seminar happen. Without brands like these we wouldn’t be able to create, produce and show these seminars and keep them completely free.
Join us!
If you’re already receiving our weekly newsletter, you’re already on the list – stay tuned for more information and links to join the session later on this month.
If you’re not, go ahead and sign up here and we’ll save your seat.
McCarthy’s Oregon Single Malt Whiskey:
Over 20 years ago, founder Steve McCarthy returned from a trip to Europe determined to make his own Oregon Single Malt. The result is a smooth whiskey with a boldly peated flavor profile that’s been acknowledged worldwide, and is proof that great whiskey knows no boundaries.
Big Gin:
Husband/wife team Holly Robinson and Ben Capdevielle set out to distill a line of gin designed for people who enjoy the taste of juniper. Seattle-based Captive Spirits Distilling has made a name for itself as a leading gin company, consistently ranked in top honors by both peers and ginners alike. Big Gin, and its Peat and Bourbon Barreled counterparts have become back-bar staples across the US and beyond.
Lucid Absinthe:
Lucid® was developed in France by renowned absinthe historian and distiller T.A. Breaux. It is distilled in the historical Combier Distillery in Saumur, France, using original antique copper absinthe stills, many of which were designed by Gustav Eiffel in the 1800s.
Lucid was the first genuine absinthe made with real Grande Wormwood to be legally available in the United States after the 95 year ban.
There is a whole world of high-end spirits out there that rarely find their place on a cocktail menu. But these high quality spirits can often be a great addition to a bar program – and they don’t have to compromise your margins.
We’re partnering with McCarthy’s Single Malt Whiskey, BIG GIN, and Lucid Absinthe Supérieure to discuss the challenge of getting high quality spirits on the back bar without killing your margins.
