Raising the Bar: Behind the Beverage Program at the 2nd Annual Breakthru Beverage Leadership Conference
Feb. 21, 2017
If you build high-quality cocktails, they will come… again.
“I am very excited to once again be a part of this year’s Breakthru Beverage Leadership Conference,” said Breakthru Florida Beverage Program Specialist Nick Nistico. “I’m looking forward to wowing our team with a cool cocktail program.”
Nistico, leading the conference beverage program for the second year in a row, has fashioned a diverse menu of craft cocktails that are trending with industry insiders. This year’s edition of the annual assembly takes place in one of Breakthru’s fastest-growing markets–Charleston, South Carolina–and as leaders pour in from every Breakthru market and pull up a chair to Nistico’s bar, they’ll enjoy a variety of creative concoctions, ranging from refreshing Highballs to rich Hot Toddies.
We went behind the bar with Nistico to enjoy a full pour of the latest top cocktails from Breakthru Beverage Group.
Assorted Highballs
Nick Nistico: Cocktail trends come and go, but Highballs continue to command the market share of call orders at bars and restaurants. I love the Highball. It is user friendly and has a non-intimidating nature to the mainstream consumer.
For most people, it’s not sensible to assume they will enjoy a craft cocktail at a mixology bar and then expect to recreate it at home for guests. But a properly made Highball can be executed by even the most novice of consumers.
As a program developer, one of the core values I stress to all my accounts is the importance of quality fundamentals. If a Mexican restaurant is incapable of executing a proper Margarita, it’s very unlikely they will be able to execute a craft cocktail menu.
These classic refreshments can be elaborated on by adding a modifier in the form of fruits, herbs, flavored sodas or bitters.
Hot Tequila Toddy
NN: A Hot Toddy can be very favorable while imbibing during the cold-weather months of winter.
We will be using Don Julio Anejo as the base for this heated dram.
Benne Wafer Old Fashioned
NN: The Benne Wafer has been unique to the Low Country since the colonial times. The sweet sesame flavor makes for a delightfully unique sweetener in this version of one of America’s most iconic cocktails.
Old Forester is credited as the original whisky used in creating the Old Fashioned. The 100 proof is great when adding sweeteners as it holds up very well and retains the delicious flavor of this iconic American whisky.
Thyme in a Bottle
NN: Bottled cocktails and alternate methods of cocktail delivery can be a tremendous resource to both high-volume accounts and restaurant bars with very limited space. This very consistent and efficient delivery method is as visually appealing and fun as it is functional and delicious.
Local Spirits and distillers have and will continue to change the face of the spirit industry. I chose to highlight the unique Black Pepper Vodka distilled and produced in Charleston for this play on words cocktail.
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