I've never blogged about a retail limited time offers (LTO) before today. Frankly, there hasn't been a reason to before today. The product that grabbed my attention is the recently introduced Ultimate Caipirinha Kit, an inspired co-pack consisting of award-winning Leblon Cachaça and Finest Call Caipirinha Mix. I'm an ardent fan of both products, so when I saw that someone had the epiphanic notion of piggybacking the two brands together as way Americans can create the legendary Caipirinha, I knew right then and there that I had to offer kudos.

   Finest Call's Caipirinha Mix is a mixologists dream come true. It's made with Persian limes, sweetened with agave nectar and loaded with charm and sensational flavor, yet completely free of the operational challenges connected with those made from scratch. The Olympic class product is also shelf-stable, so there's no need for refrigeration or chance of it going bad in the middle of a busy shift. Just add the cachaça and it should be a smooth journey from there.

   I know my way around a Caipirinha. I've made them on cruise ships, at a beachside resort in Tabago and scores of cocktail haunts from Manhattan to Manhattan Beach. Trust me, the famed South American drink made with Leblon Cachaça and Finest Call's mix is every bit as delectable as those I've constructed in the past, only much easier.

   Now that's what I call progress. Salud! --RP

Managing a bar during tough economic times changes how you approach every aspect of the business. Things you used to take for granted, like cash flow and a steady revenue stream, assume greater importance. Looking after every dollar and every ounce of profit becomes second nature, a survival instinct.

            Authors/beverage consultants Robert Plotkin and Sean Ludford will discuss troubleshooting pour costs, controlling labor costs, how to avoid getting ripped off and reducing bartender turnover. Now more than ever you need to safeguard your margins and protect your cash flow.

            The afternoon session will provide you with proven strategies for boosting revenue while adding pizzazz to your beverage line-up. You'll learn scores of easily implemented, profit-generating ideas from increasing sales of premium brands to delivering expedient, yet hospitable service. You'll reduce carrying costs, improve drink consistency and capitalize on the hottest drink trends. They'll cover back bar management and raising revenue without raising drink prices, plus much more. Let their combined 50+ years of hands-on experience work to your benefit.

            Presented at Southern Wine & Spirits new state-of-the-art classroom and test-bar, every attendee will receive copies of the most sought after books on running run their beverage operations more profitably. For more information, contact John Galasieski of Southern Wine & Spirits of Arizona at 602.533.8000.

About the Presenters:

            • Robert Plotkin (BarMedia.com) is an expert in the field of mixology and beverage management. He has over 30 years of hands-on industry experience augmented by 20 years as a consultant. He has authored 16 books on the subjects of mixology and management and writes for numerous industry magazines. Plotkin understands the demands of the beverage industry business.

            • Sean Ludford (BevX.com) knows about the vital role spirits play in an operator's success. With more than 2 decades of industry experience, Sean has worked as a brand ambassador and educator, as spirits' director at Sam's Wines & Spirits and is a contributor/columnist for several industry magazines.

    I was wiping up a spill at home and I started thinking about my days behind the bar. I've wiped down a lot of bar tops over the years. That got me to thinking about when I worked in a commercial kitchen and then there were those many months employed at a bakery. What struck me is that I couldn't recall ever using paper towels in any of those businesses.

    These are heady times for the Martini. The American born libation is once again the undisputed king of cocktails, atop the list of drinks that every bar and aspiring mixologist must excel at making. Ones trademark Martini needn't be elaborate, just well conceived and skillfully executed.

    What then is a Martini? Ostensibly it's the combination of gin and French (dry) vermouth. The vermouth dulls the bite of the gin, rendering the cocktail incalculably smooth and sublime. The other significant element of the cocktail's anatomy is the garnish, which traditionally is a speared pair of green olives. More than mere window dressing, they imbue the cocktail with a salty, briny flavor.

    However, as mixologists know all too well, the Martini is a highly individualized drink. Vary the ratio of vermouth to the gin and the resulting cocktail will taste markedly different. Certainly changing the base liquor from gin to vodka will a have a pronounced effect, as will serving the drink on the rocks versus the more traditional straight up. Even substituting pimento-stuffed green olives for ones stuffed with garlic or bleu cheese will dramatically alter the taste of the drink.

    If change and individuality are at the heart of the Martini's mystique, then where does one impose creative limitations? In other words, when is the drink so severely altered that it stops bearing resemblance to a Martini and begins to more resemble something entirely different?

    For instance, what if the vermouth were replaced with an equally appealing aperitif, such as Lillet or Dubonnet? Is it still a Martini? In the novel Casino Royale, James Bond orders a dry Martini, "served in a deep champagne goblet and made with three measures of Gordon's (gin), one of vodka, half a measure of Lillet. Shake it very well until it's ice-cold, and then add a large, thin slice of lemon peel."

    Did Bond commit a social gaffe referring to the cocktail as a Martini? Not only does he substitute Lillet for vermouth, he also splits the base liquor between gin and vodka, which to this day is somewhat unconventional.

    Finally, the most contentious point involves whether to stir or shake the drink. Both techniques have their supporters. The decision rests on which will best achieve the three primary objectives, the first of which is dropping the temperature of the drink to its proper serving temperature of 37-38˚F. The next is to physically mix the ingredients, and the third to add a measure of water, which softens the cocktail and facilitates the disparate ingredients to meld seamlessly.

    Some argue that shaking a Martini with ice quickly achieves the objectives, as well as injecting lively, infinitesimally small air bubbles that enhance its mouth feel. Others insist that violently agitating a cocktail comprised solely of a spirit and an aperitif is overkill, and often results in an over-diluted drink.

    In the final analysis, the decision hinges solely on the personal preference of the person receiving the cocktail, not that of the preparer. As to whether drinks like the Appletini, Chocolate Martini or Lindy's Cheesecake Martini are really Martinis at all, the answer is no.

    But why dally in the theoretical? If the cocktail looks and tastes delicious, and the guest holding the glass appears thoroughly satisfied with the result, does it really matter? --RP

    Serving as host of the prestigious event is Steve Olson, author, consultant, spirits and wine expert and founding partner of Beverage Alcohol Resource (BAR). Joining Olson as co-hosts are a team of highly celebrated mixologists from around the country including Andy Seymour, Leo DeGroff, Jacques Bezuidenhout, Willy Shine, Aisha Sharpe and Jim Meehan.

    Participants will have an opportunity to demonstrate their talent and cocktail expertise behind a fully stocked bar, as well as attend a number of educational seminars in which the host mixology experts will talk about the advanced mixology techniques and latest beverage trends.

    The event will culminate with a gala dinner designed by Steve Olson as an educational journey of taste. The elegant four-course dinner will feature extraordinary Grand Marnier and Navan cocktail creations paired to perfection with the world-class cuisine.

    Individuals selected to participate in the event will be paid for their services at the Summit, but are responsible for airfare/transportation and lodging costs. Those mixologists/consultants who fit the bill will be notified in late December 2008.

    This high-profile event is tantamount to an open casting call and has launched a number of bartenders into national prominence. --RP

    And now we've come full circle. We're more focused than we ever and BarMedia is pleased to be heading back to the Las Vegas Nightclub & Bar Show in March 2009. Robert Plotkin will be presenting a new management seminar he has been working on for the last two years with comrade Jack Robertiello of Drinks Ink. We're considering exhibiting for the first time in years, (but have yet to make a final decision). Questex, the new operators of The Nightclub & Bar Show seems to be a dedicated company with considerable experience hosting trade shows for other industries.

    So we're looking forward to new adventures coming our way in Las Vegas next spring. Hope to see you there!

    The assertions were later found to be baseless; nevertheless the ban remained in place until recently. Damn the man!

    Absinthe's reversal of fortune caused most of us hit to the books to learn what it is and how to use it. Old as I may be, I've never even seen absinthe no less worked with it behind the bar. With samples of the leading brands now half-empty (half-full?), I know just enough about absinthe to be dangerous.
    If you're in the same boat, here's the skinny on what I've learned about the "Green Fairy," as it is often referred.

• Not a Neat Treat -- Like all high-proof spirits, absinthe isn't intended to be drunk neat. Handing someone a straight shot of absinthe is a quick way to lose a friend. Although graced with amazing arrays of anise-forward aromas, the wafting alcohol vapors are off-putting.
• Not All Created Equally -- Absinthe is produced in several styles--from blanche (clear), and verte (green) to bohemian (less pronounced anise)--and with different alcohol contents (ranging from 90-proof to upwards of 138-proof). Premiere brands of include Pernod, Mata Hari, Kübler, Lucid, Grand Absente and Le Fée.
• Preserving Tradition -- The Absinthe Drip is the traditional method of service. Its preparation involves resting a specially designed, slotted spoon on the rim of a glass of absinthe. A sugar cube is placed on the spoon over which icy cold water is slowly poured. The water and sugar mixture drips through the slots in the spoon and into the absinthe waiting below. The Absinthe Drip has an intriguing appearance and a delicious, fascinating flavor.
• Classic Revivals -- Absinthe was also a featured performer in many of the earliest cocktails, classics such as the aptly named Corpse Reviver (gin, absinthe, Cointreau, Lillet Blanc and lemon juice), and Ernest Hemingway's Death in the Afternoon (absinthe and Champagne). It's also an integral ingredient in an authentic Sazerac, which earlier this year was named the official cocktail of New Orleans. The drink is made with rye whiskey, sugar, Peychaud's Bitters and served in an absinthe-rinsed glass.

    The adage about what's old being new again seems to sum things up nicely. --RP

     Take for example an incident that occurred not too long ago at a high-profile sports bar in Florida. A young man seated at the bar was beginning to show signs of impairment, so one of the two bartenders on duty refused the man further service. He became suddenly enraged, withdrew a knife from his pocket; and with all deliberate force, impaled his own hand to the bar top.

     Alerted by the commotion, the two doormen threaded their way inside through the onrushing crowd, raced to the bar, and grabbed the frenzied man from behind. At the same moment, one of the line cooks went behind the bar, took hold of the man's wrist and extracted the knife from his hand. The doormen and several employees struggled to hold onto him. When the police arrived, it took three officers to handcuff the man, who by that point was hovering somewhere between shock and dementia.

     What would you have done in that situation? What would your employees do? Granted it's a horrendous occurrence, and hopefully neither you nor your staff will ever find yourself eye to eye with someone crazed. But I consider one of the marks of a talented management team is preparing the staff to cope with the unexpected. Anticipating situations before they occur and devising a strategy for handling them when they do, can make all the difference.

     Most situations that arise on a daily basis are prosaic and far less complicated. For instance, a young man around sixteen years old walks up to your bar and orders a non-alcoholic beer. What should your bartender do? Is it advisable to serve a minor an O'Doul's or Sharps when their labels state they contain alcohol? While it's true they contain less than .05% alcohol by volume, the brew could potentially have a deleterious affect on the person. Regardless of your decision, the staff should know how you want that situation handled.

     Have you addressed the question of whether to serve alcohol to a pregnant woman? The danger to the unborn fetus is beyond dispute and yet is there sufficient grounds to refuse service? Many on your staff may have serious reservations about serving alcohol to an obviously pregnant woman. You may perceive the conflict and yet not feel the business has a legitimate right to take a confrontational posture. The situation has the potential to be a flash point -- it has already sparked a fair amount of controversy. It's better to discuss the matter now than when it presents itself during the next happy hour.

      What if two people sit down and order three drinks, the third cocktail ostensibly for a friend in the rest room or parking the car? Should the bartender prepare and serve all three drinks? This is a relatively common ploy. The missing person is likely under age or already intoxicated. What if your bartenders had never encountered the situation and proceeded to serve the alcohol?

      Along the same lines, does your staff know how you want them to handle a customer who orders a drink and says "and make it a strong one!" People who want something for nothing can be a vexing problem for bartenders and servers alike. Talk it over and help them develop a strategy to effectively deal with it.

     I think one of the most difficult situations to handle is an intoxicated guest in a party of four or five with open bottles of wine on the table. How do you prevent the person from consuming more alcohol, thereby fulfilling your legal obligation without removing all of the alcohol from the table? What advice would you offer your service staff?

     Like cooking with grease, the potential for a major flare-up between people drinking alcohol seemingly goes with the territory. Yet acts of violence on your licensed premises pose a significant problem. You are legally obligated to protect the physical safety and welfare of your guests and employees. Whether the person was the aggressor or victim, each must be protected from harm and injury. The days of telling combatants to "take it outside" are long gone.

     Have you covered with your staff how you want them to respond to fights on-premise? Do they understand that the licensed premise also includes the parking lot? Are they to physically intervene or back off and call the police? What are they to do if weapons are involved? Of equal importance, have you instructed your security in the concepts of excessive force and illegal detention? The actions of over-zealous security personnel can be construed as an act of violence.

     Perhaps the most precarious and dangerous incident that can happen at your business is an armed robbery, and here again you can help your staff anticipate how best to respond.

     The operation is most vulnerable at closing, a time when there is the most cash on-hand and the fewest employees on-premise. Urge your staff to remain calm, and to follow the perpetrator's commands completely and without hesitation. Money can be replaced, human life cannot.

     I've had this type of training. Instruct your staff to make slow, deliberate movements, to tell the perpetrator in advance everything they are about to do, and to keep their hands within sight. If they need to place their hands where the robber can't see them, they should tell the perpetrator what they're doing. In addition, they shouldn't stare directly into the robber's eyes. It will heighten his anxieties and general state of paranoia. Employees should open the cash drawer and back away, allowing unobstructed access to the money.

     At the police academy, cadets are taught that in a crisis situation, a person can do one of two things -- panic or think. The police are trained to think, so should your employees.

Regardless of the time of day, or number of empty bar stools, using a laptop at a bar is a faux pas comparable to gabbing on a cell phone in a restaurant. It's rude and screams of a psyche disconnecting with humanity. The bar top is a civic center, a social thoroughfare where people of all heights interact and exchange molecules. It's where dreams are incubated, and artistic types go to sip and wonder. 

A bar is not a place for the self-absorbed to play with their gadgets and toys. Sitting at a bar engrossed in one's own machinations is, in addition to being socially inept, tantamount to public loitering. Perhaps the guest would be more comfortable hunkered down at the two-top by the lavatory.

Mr. Know-It-All, the bar top is a sanctuary for the rhythmically breathing, far too valuable of real estate to permit squatters. So my advice is to leave the laptop in the convertible and spend Happy Hour with the living.