Hotel Wine, Beer & Spirits Update: May 15, 2007

Cocktails Make Waves
Holland America's new menus include classics
by Gerald D. Boyd

At Holland America Line, “in the drink” doesn’t just refer to the oceans their fleet of 13 cruise ships sails throughout the world.

It also means staying on top of popular beverage trends and bringing them aboard for customers to enjoy.

“Requests from our passengers and local influence help develop the beverage trends on our ships. What they experience and enjoy on shore develops into a full program about a month later onboard,” says Oliver Hammerer, director of beverage and signature services for Holland America Line, a Seattle-based cruise ship company.

Before launching the program, Hammerer hired Kathy Casey, a noted Seattle food and beverage consultant who runs Liquid Kitchen with help from celebrated mixologist Ryan Magarian.

Casey and Magarian designed 12 distinct cocktails for Holland America’s Signature Cocktails program, all based on fresh ingredients, including a specially made mixer developed by Magarian called “The Cocktailer.”

Drinks being served on a Holland America cruise ship

“The popularity of the cocktail depends a lot on the cruise and the age of the passenger,” says Hammerer.

“The younger passengers are more into the unique blends in the Signature Cocktails, while the older passengers order the more standard drink, like our range of Retro Favorites that includes the Tanqueray 0010 Martini, the Old Fashioned, or even the New Fashioned, made with freshly pressed grapefruit juice and a shot of Bookers Single Barrel Bourbon,” adds Hammerer.

To draw attention to the program, Holland America also offers its customers the Signature Cocktails Card, valid for 10 drinks.

Prices start at $3.25 for a “mocktail” and move up to $6.25 or more for a Signature Cocktail. Passengers who request a specific call spirit in their cocktail are charged an extra 50 cents, and an additional dollar is added for a premium spirit.

Hammerer says Holland America cruise ships are cash-less, allowing passengers to pay for food and drinks with their room keys.

Gerald D. Boyd, based in Sonoma County, is a freelance writer and panelist specializing in wine and spirits, fine food, and travel.

Product Watch
News from the 2007 WSWA Convention
by Dave Steadman

The following products were noted with interest at the recent Wine and Spirits Wholesalers of America Convention (WSWA) in Orlando, Florida.

American rums, made in Tennessee, are now available from Prichards' Distillery. As in the early days of American history, Prichards' Fine Rums are made from molasses and distilled in copper pot stills. Prichards' smooth flavor is fine for sipping and for mixing.

Prichard’s Cranberry Rum, bottled at 70 proof, can be used as a base for unique drinks, such as the Madame Butterfly:

2 ounces Prichards' cranberry rum
1 ounce Cointreau
A squeeze of fresh lime juice and a splash of pineapple juice
Shake well with ice and pour over 2 cucumber slices in a rocks glass

Prichards' Sweet Georgia Belle is a 70 proof peach mango rum liqueur, introduced in 2003, that instantly garnered a first prize ribbon for being the best of all Tennessee products at the Pick Tennessee Food Products Show in Nashville.

French Liqueurs

The liqueurs of Gabriel Boudier Dijon are now being imported by 21st Century Spirits. Of particular interest are Josie Framboise raspberry liqueur, in which a blending of Scottish and Burgundy raspberries are macerated for five weeks in alcohol, developing intense flavors and aromas, and Crème de Cassis De Dijon, packed with fully concentrated fresh, ripe cassis.

Sir Duke in a Glass

Duke Ellington XO cognac, a blending of 10 and 20 year-old cognac, is smooth, powerful, and complex, packaged in a distinctive eye-catching bottle. What jazz fan could say no to a Satin Doll?

2 ounces Duke Ellington XO cognac
1 ounce Mozart Dark chocolate liqueur

Duke Ellington XO Cognac is imported by Harbrew Imports Ltd., which also introduced The Irishman, 100% single malt Irish whiskey aged for more than 10 years. Only 1,000 cases are available for the first year.

Lemon Liqueur

The number-one selling lemon liqueur in Italy, Limonce Liqueur, is now available from Distillerie Stock USA Ltd. It is produced from Mediterranean lemons and has a fresh taste that can be served straight or in any cocktail calling for lemon juice.

Wines From Italy

Canti, “The Italian Wine Style,” introduced their wines in the U.K. in 2002. With global sales now exceeding 1,000,000 nine-liter cases, they deemed it time to introduce them to the U.S.

Canti's portfolio ranges from Classic Dual Varietals—Chardonnay/Pinot Grigio and Merlot/Sangiovese to Classic Frizzante Prosecco Marca Travigiana IGT—very dry and elegant, to Premium, Premium Estate, and Sparkling Wines. “Canti is the expression of the Italian winegrowing and producing tradition, presented in our exclusive designer bottles," says Jean-Paul Benizri, vice president of U.S. operations. “Our packaging promises an extraordinary wine experience, and the contents exceeds guests’ expectations.”

Visit Canti Wines online at www.cantiwine.com.

Spring Forward
Interstate Hotels revamps "Seasonal Selections" cocktails
by Chris Olsen

Seasonal drink programs are a staple at many hotels. So what does a food and beverage director do to keep it fresh for the customer?

Interstate Hotels & Resorts has had a “Seasonal Selections” beverage program for three years. But for their spring 2007 menu, they decided to rebuild the basics and roll it out to 64 managed properties in North America.

The Blueprint

Interstate started by working with food and beverage marketing agency Patrick Henry Creative Promotions to build a drinks menu that reflected the spring season and current beverage trends, as well as compete with restaurants outside of Interstate’s hotels.

“The program makes us competitive with the chain restaurants across the street. The fully complemented beverage program helps us look so good that the customer perceives our product to be equal or better than what he or she is going to get across the street,” says Don Stanczak, Interstate’s senior food and beverage executive.

Picture This

Interstate was not satisfied with the stock photography they had been using in previous menus, according to Stanczak. So this year, they shot all new photographs for a fresher look.

[For a look inside Interstate's Seasonal Selections
menu in PDF, click here]

The Package

The final spring Seasonal Selections menu combines the new photography with a drink selection that breaks out into four categories for customers:

Classics—like the Raspberry Sea Breeze, featuring Stoli Razberi vodka with grapefruit and cranberry juices
Martinis—like the Caribbean Martini, featuring Malibu coconut rum, Midori melon liqueur, Cointreau orange liqueur, and pineapple juice
Frozen—like the Strawberry Colada, featuring Bacardi Superior rum and strawberry purée swirled in the glass with piña colada mix
Tropicals—like the Coconut Mojito, featuring Malibu coconut rum and club soda with fresh mint and lime

Maintenance

Interstate has a planned annual beverage calendar, according to Stanczak. While certain changes are necessary to keep things current for guests, the core of the program remains the same.

“The Seasonal Selections menu continues to be popular among guests due to the variety of cocktails it offers,” says Stanczak.

Interstate’s spring Seasonal Selections beverage menu runs through June 30.

“All of these are very well-received due to the fact that they are great sharing dishes,” says Rongen.

The wines can also be enjoyed in a new outdoor Zen-like garden setting, complete with fireplace and pits.

Drink Directions
Beverage trends highlight consumer sophistication
by Don Billings

Total alcohol beverage sales for the on-premise have been tracking up around eight to ten percent over the previous two years. Consumers are generally drinking better quality brands than they were a generation ago, driving transaction size and margin enhancement.

The outlook for beverage alcohol growth remains very positive, with ongoing strong growth coming from spirits and wine. Super-premium and ultra-premium brands in every category have been on the rise over the past five years.

What do we see as some of the key trends in the on-premise channel along with some traditional classics that just seem to chug along without regard to generational tastes?

Note: Statistics quoted are from Distilled Spirits Council of the United States (DISCUS), the Beer Institute, and IWSR Drinks Record.

Don Billings is president and CEO of iMi, a marketing consulting company specializing in food and beverage solutions for the hospitality industry for 18 years and publisher of iMi drinks magazine.

Flight School for Scotch Drinkers
Ballantyne Resort offers 40 single malts
by Dave Steadman

School may be almost out for the summer for kids, but at the Ballantyne Resort Hotel and Spa in Charlotte, North Carolina, class is just beginning for adults.

“To provide something for Scotch drinkers of all backgrounds, experiences, and knowledge levels, I’ve set up Flight School, an entertaining and educational program in which participants get to sample 40 single malt Scotches,” says Nate Sullins, assistant food and beverage manager, Ballantyne Resort Hotel and Spa.

The bar at Ballantyne’s recently opened Gallery Restaurant houses more than 40 single malt Scotches, the most extensive collection in North Carolina. (For a list of Gallery's single malts, visit www.gallery-restaurant.com/bar.cfm and click on "Whiskey & Scotch.")

Sullins says Flight School is a great way to introduce many of those Scotches to his guests.

“For the Scotch beginner, I envision it as an introduction to Scotch and an opportunity to taste Scotches side by side for comparison and education. For the novice, it’s a chance for them to try several Scotches that they ordinarily wouldn’t think to order. For the connoisseur, it’s a chance to compare some of the finest single malts of the world to their current favorites.”

The Ballantyne Resort is part of the Starwood Luxury Collection, with 214 guestrooms and The Lodge, a 35-room group retreat.

Hotel Wine, Beer & Spirits Update: May 15, 2007 **Published quarterly by Hotel F&B magazine. Click here to subscribe»**

Cocktails Make Waves Holland America's new menus include classics by Gerald D. Boyd At Holland America Line, “in the drink” doesn’t just refer to the oceans their fleet of 13 cruise ships sails throughout the world. It also means staying on top of popular beverage trends and bringing them aboard for customers to enjoy. “Requests from our passengers and local influence help develop the beverage trends on our ships. What they experience and enjoy on shore develops into a full program about a month later onboard,” says Oliver Hammerer, director of beverage and signature services for Holland America Line, a Seattle-based cruise ship company. Shipmates Before launching the program, Hammerer hired Kathy Casey, a noted Seattle food and beverage consultant who runs Liquid Kitchen with help from celebrated mixologist Ryan Magarian. Casey and Magarian designed 12 distinct cocktails for Holland America’s Signature Cocktails program, all based on fresh ingredients, including a specially made mixer developed by Magarian called “The Cocktailer.” Other drinks in the program include: The Luxury Espresso Martini—a blend of Absolut vanilla vodka, Kahlúa, and a shot of Seattle’s own Torrefazione espresso. The Tropical Cable Car—a nod to San Francisco, one of Holland America’s West Coast ports of call, bringing together coconut rum and freshly pressed pineapple juice. West Coast Fresh Lemon Drops—made with fresh lemon juice and Glacier Icy Blue vodka. Non-alcoholic “Mocktails”—including the Grapefruit Not-a-Cosmo and the Unleaded Margarita. Drink Demographics “The popularity of the cocktail depends a lot on the cruise and the age of the passenger,” says Hammerer. “The younger passengers are more into the unique blends in the Signature Cocktails, while the older passengers order the more standard drink, like our range of Retro Favorites that includes the Tanqueray 0010 Martini, the Old Fashioned, or even the New Fashioned, made with freshly pressed grapefruit juice and a shot of Bookers Single Barrel Bourbon,” adds Hammerer. To draw attention to the program, Holland America also offers its customers the Signature Cocktails Card, valid for 10 drinks. Prices start at $3.25 for a “mocktail” and move up to $6.25 or more for a Signature Cocktail. Passengers who request a specific call spirit in their cocktail are charged an extra 50 cents, and an additional dollar is added for a premium spirit. Hammerer says Holland America cruise ships are cash-less, allowing passengers to pay for food and drinks with their room keys. Holland America Line will add a 14th ship to its fleet in June of 2008. Gerald D. Boyd, based in Sonoma County, is a freelance writer and panelist specializing in wine and spirits, fine food, and travel. Related editorial links ¨ Seattle’s Mayflower Park Hotel’s classic martinis appeal to locals and guests. http://www.hotelfandb.com/biol/sept-oct2006-olivers.asp ¨ Create PR buzz for your signature drinks. Enter the MIXIE Awards Hotel Cocktail Competition. http://www.hotelmixiecom/mixie_awards.php Product Watch News from the 2007 WSWA Convention by Dave Steadman The following products were noted with interest at the recent Wine and Spirits Wholesalers of America Convention (WSWA) in Orlando, Florida. American rums, made in Tennessee, are now available from Prichards' Distillery. As in the early days of American history, Prichards' Fine Rums are made from molasses and distilled in copper pot stills. Prichards' smooth flavor is fine for sipping and for mixing. Prichard’s Cranberry Rum, bottled at 70 proof, can be used as a base for unique drinks, such as the Madame Butterfly: 2 ounces Prichards' cranberry rum 1 ounce Cointreau A squeeze of fresh lime juice and a splash of pineapple juice Shake well with ice and pour over 2 cucumber slices in a rocks glass Prichards' Sweet Georgia Belle is a 70 proof peach mango rum liqueur, introduced in 2003, that instantly garnered a first prize ribbon for being the best of all Tennessee products at the Pick Tennessee Food Products Show in Nashville. French Liqueurs The liqueurs of Gabriel Boudier Dijon are now being imported by 21st Century Spirits. Of particular interest are Josie Framboise raspberry liqueur, in which a blending of Scottish and Burgundy raspberries are macerated for five weeks in alcohol, developing intense flavors and aromas, and Crème de Cassis De Dijon, packed with fully concentrated fresh, ripe cassis. Sir Duke in a Glass Duke Ellington XO cognac, a blending of 10 and 20 year-old cognac, is smooth, powerful, and complex, packaged in a distinctive eye-catching bottle. What jazz fan could say no to a Satin Doll? 2 ounces Duke Ellington XO cognac 1 ounce Mozart Dark chocolate liqueur Duke Ellington XO Cognac is imported by Harbrew Imports Ltd., which also introduced The Irishman, 100% single malt Irish whiskey aged for more than 10 years. Only 1,000 cases are available for the first year. Lemon Liqueur The number-one selling lemon liqueur in Italy, Limonce Liqueur, is now available from Distillerie Stock USA Ltd. It is produced from Mediterranean lemons and has a fresh taste that can be served straight or in any cocktail calling for lemon juice. Wines From Italy Canti, “The Italian Wine Style,” introduced their wines in the U.K. in 2002. With global sales now exceeding 1,000,000 nine-liter cases, they deemed it time to introduce them to the U.S. Canti's portfolio ranges from Classic Dual Varietals—Chardonnay/Pinot Grigio and Merlot/Sangiovese to Classic Frizzante Prosecco Marca Travigiana IGT—very dry and elegant, to Premium, Premium Estate, and Sparkling Wines. “Canti is the expression of the Italian winegrowing and producing tradition, presented in our exclusive designer bottles," says Jean-Paul Benizri, vice president of U.S. operations. “Our packaging promises an extraordinary wine experience, and the contents exceeds guests’ expectations.” Visit Canti Wines online at www.cantiwine.com. Spring Forward Interstate Hotels revamps "Seasonal Selections" cocktails by Chris Olsen Seasonal drink programs are a staple at many hotels. So what does a food and beverage director do to keep it fresh for the customer? Interstate Hotels & Resorts has had a “Seasonal Selections” beverage program for three years. But for their spring 2007 menu, they decided to rebuild the basics and roll it out to 64 managed properties in North America. *The Blueprint* Interstate started by working with food and beverage marketing agency Patrick Henry Creative Promotions to build a drinks menu that reflected the spring season and current beverage trends, as well as compete with restaurants outside of Interstate’s hotels. “The program makes us competitive with the chain restaurants across the street. The fully complemented beverage program helps us look so good that the customer perceives our product to be equal or better than what he or she is going to get across the street,” says Don Stanczak, Interstate’s senior food and beverage executive. *Picture This* Interstate was not satisfied with the stock photography they had been using in previous menus, according to Stanczak. So this year, they shot all new photographs for a fresher look. [For a look inside Interstate's Seasonal Selections menu in PDF, click here] *The Package* The final spring Seasonal Selections menu combines the new photography with a drink selection that breaks out into four categories for customers: Classics—like the Raspberry Sea Breeze, featuring Stoli Razberi vodka with grapefruit and cranberry juices Martinis—like the Caribbean Martini, featuring Malibu coconut rum, Midori melon liqueur, Cointreau orange liqueur, and pineapple juice Frozen—like the Strawberry Colada, featuring Bacardi Superior rum and strawberry purée swirled in the glass with piña colada mix Tropicals—like the Coconut Mojito, featuring Malibu coconut rum and club soda with fresh mint and lime *Maintenance* Interstate has a planned annual beverage calendar, according to Stanczak. While certain changes are necessary to keep things current for guests, the core of the program remains the same. “The Seasonal Selections menu continues to be popular among guests due to the variety of cocktails it offers,” says Stanczak. Interstate’s spring Seasonal Selections beverage menu runs through June 30. Asian Vibes Wine pairings at the Torrance Marriott by Dave Steadman One of the focal points of the recent $13 million renovation at the Torrance Marriott Hotel in Torrance, California, is its new signature Rain Wine Bar and Lounge. The new menu at Rain offers specialty wines by the glass with unique food pairings, while giving guests an “Asian vibe” with its décor, including two 26-foot cascading water columns. According to Marco Rongen, director of food and beverage at the Torrance Marriott, the most popular food and wine pairings at Rain are: A Kobe beef hot dog with Seven Sinners “The Ransom” 2004 Syrah from Napa Valley, California Sirloin sliders with Twenty Bench 2005 Cabernet Sauvignon from Napa Valley, California Calamari with Ermita Veracruz 2005 Verdejo from Rueda, Spain Sushi with Zind Humbrecht 2005 Gewürztraminer from Alsace, France Yukon gold potato fries with Sonoma Coast Vineyards 2003 Pinot Noir from California “All of these are very well-received due to the fact that they are great sharing dishes,” says Rongen. The wines can also be enjoyed in a new outdoor Zen-like garden setting, complete with fireplace and pits. The Torrance Marriott Hotel has 487 guestrooms and suites. Drink Directions Beverage trends highlight consumer sophistication by Don Billings Total alcohol beverage sales for the on-premise have been tracking up around eight to ten percent over the previous two years. Consumers are generally drinking better quality brands than they were a generation ago, driving transaction size and margin enhancement. The outlook for beverage alcohol growth remains very positive, with ongoing strong growth coming from spirits and wine. Super-premium and ultra-premium brands in every category have been on the rise over the past five years. What do we see as some of the key trends in the on-premise channel along with some traditional classics that just seem to chug along without regard to generational tastes? Consumers are looking for more variety. Flavor! Flavor! Flavor! Consumers are looking beyond the regular flavors to the more exotic. Consumers are looking to have beverages that meet their motivational state, which means servers need to be trained to recognize the occasion and offer Champagne by the split (half-bottle) and a wider variety of wines by the glass. Consumers are preferring more fresh and nutritious beverages. Customization has become very popular, prompting an educated bar staff to customize their beverages with garnishes. Beverage flights with not just wine, but also cocktails and beer, are increasingly popular. *Spirit Trends* Super-premium volumes rose 3.8 percent last year as revenues increased a whopping 17.5 percent, with premium brands up 5.1 percent and value brands flat at 0.2 percent, clearly showing consumers' continued interest in the cocktail culture and desire for super-premium products. In the super-premium vodka segment in particular, volume is up 38.6 percent. Premium rums also performed strongly with volume up 4.9 percent. Liqueurs and high-end bourbons also made strong gains. The trend of pairing cocktails with food necessitates purer flavors and fresher, cleaner ingredients. Bartenders are being known as “bar chefs” as they search out organic ingredients, visit farmers' markets, source artisan spirits, and size up the competition in other cities. Classic cocktails—Manhattans, Martinis, and Sidecars—stay strong at white-tablecloth restaurants. Bartenders are more creative with their own twist – adding fresh fruit or seasonal herbs are in demand. Consumers are showing a preference for perfectly balanced drinks that are not overly sweet, bitter, or sour, as well as botanical infusions rather than more fruit-driven infusions. Menus featuring suggested cocktails are included in the price of appetizers and small plates. Tasting flights of premium cocktails with seasonal influence are also becoming popular. Beer *Trends* Beer growth has primarily been driven by domestic light, craft, and import beer. Light beer now accounts for 53 percent of total U.S. volume share. Craft beer continues its double-digit growth, and imports are up 11.5 percent. Consumers seem to be looking for affordable luxury, authenticity and variety. The imported beer sector will become the second largest behind light beer by 2008, capturing somewhere around 14 percent of market share. Category size by 2009 approaches 3 billion cases. Wine *Trends* Consumers have become more knowledgeable and savvy, they want to learn and are thirsty for alternatives. Experimentation remains a key factor in the wine business. A wide range of wine styles at affordable prices from all around the globe are drawing consumers to the category in record numbers. French wine is poised for recovery. Note: Statistics quoted are from Distilled Spirits Council of the United States (DISCUS), the Beer Institute, and IWSR Drinks Record. Don Billings is president and CEO of iMi, a marketing consulting company specializing in food and beverage solutions for the hospitality industry for 18 years and publisher of iMi drinks magazine. Flight School for Scotch Drinkers Ballantyne Resort offers 40 single malts by Dave Steadman School may be almost out for the summer for kids, but at the Ballantyne Resort Hotel and Spa in Charlotte, North Carolina, class is just beginning for adults. “To provide something for Scotch drinkers of all backgrounds, experiences, and knowledge levels, I’ve set up Flight School, an entertaining and educational program in which participants get to sample 40 single malt Scotches,” says Nate Sullins, assistant food and beverage manager, Ballantyne Resort Hotel and Spa. The bar at Ballantyne’s recently opened Gallery Restaurant houses more than 40 single malt Scotches, the most extensive collection in North Carolina. (For a list of Gallery's single malts, visit www.gallery-restaurant.com/bar.cfm and click on "Whiskey & Scotch.") Sullins says Flight School is a great way to introduce many of those Scotches to his guests. “For the Scotch beginner, I envision it as an introduction to Scotch and an opportunity to taste Scotches side by side for comparison and education. For the novice, it’s a chance for them to try several Scotches that they ordinarily wouldn’t think to order. For the connoisseur, it’s a chance to compare some of the finest single malts of the world to their current favorites.” [For a list of Flight School pairings in PDF, click here] The Ballantyne Resort is part of the Starwood Luxury Collection, with 214 guestrooms and The Lodge, a 35-room group retreat.		Hotel F&B home In this issue: Flight School for Scotch Drinkers Ballantyne Resort offers 40 single malts Drink Directions Beverage trends highlight consumer sophistication Asian Vibes Wine pairings at the Torrance Marriott Spring Forward Interstate Hotels revamps "Seasonal Selections" cocktails Product Watch News from the 2007 WSWA Convention Cocktails Make Waves Holland America's new menus include classics Sponsor Hotel Wine, Beer & Spirits Trends Vendors, you can showcase your products in Hotel Wine, Beer & Spirits Trends. For information on pricing and banner options, please call Jeanne Bischoff at 847-551-9956 or email jbischoff@hotelfandb.com.
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