World-renowned bartenders share secrets to their success

By Wendy Waren, VP of Communications for the Louisiana Restaurant Association. This article ran in the LRA Fall 2013 A La Carte magazine as part of the ongoing series, Beverage Beat.

Jacob Briars receives the "Golden Spirit" award at Tales
of the Cocktail in 2010 for his informative and funny
presentations, and for his passion for connecting spirits
and cocktails to their broader cultural context.

The Art and Philosophy of Hospitality was one of the most well attended seminars at the 11^th Annual Tales of the Cocktail, a five-day cocktail conference that took place July 17-21, 2013 in New Orleans. Nearly 200 industry professionals—owners, managers and bartenders—packed into a Royal Sonesta ballroom to hear from four of the leading bartending pros in the world.

“What has now been the topic for the last couple of years is: Have we lost sight of service? Are we now so focused on producing the perfect cocktails, using the very best ingredients and products?” asked Jacob Briars, head of training and education for Barcardi. “Understanding the history and the very fundamental part of bartending that is taking care of your guests and giving a warm hospitable feeling to every person that walks through your door.”

Panelist Ludovic Miazga perfected the art of cocktail making at some of France’s top establishments before making his mark on the London cocktail scene as the manager of one of the world’s most highly acclaimed bars, Milk and Honey. He kicked off the seminar with a little history lesson on hospitality.

Ludovic Miazga shares his insight of cocktail and culinary
pairings with guests of the exclusive D'USSE Cognac
event at the Degas House in New Orleans, July 17, 2013.

“Hospitality has its origin as the word host,” informs Miazga. “But it wasn’t always a very welcoming term. Often it meant to prepare yourself to receive your opponents.”

The contemporary definition centers on the relationship process between a guest and a host, connected to the entertainment world, to deliver an experience for something that you know or even don’t know. The root of hospitality is respect.

“Hospitality is about ownership and training, individuality, confidence, being authentic and sincere,” said Colin Peter Field, of the Hotel Ritz in Paris.

Field knew he wanted to be a bartender when he was 14 and took a study trip to Paris. As the head bartender at the Hotel Ritz in Paris since 1994, his philosophy on the art of hospitality has earned him numerous awards and twice named the World’s Best Bartender by Forbes Magazine.

“Don’t ever ask guests if they’d like a drink half way through the beverage they are drinking,” said Field. “Remember, you are not in your house, the guest is not in his house, but as a bartender you are there much more often, so be a gracious host. In a bar setting, never tell people where to sit, let them seat where they will feel comfortable.”

In France, the hotel schools, all 137 of them, specialize in hotel training—meats, wines, whiskey, scotch, vodkas, service and etiquette—in the first two years. In 1984, France’s Minister of Education added a degree for bartenders in the country with an additional one year of educational training.  Field developed the bartending degree curriculum over the course of 10 years.

“The visual aspect of the establishment is 55 percent of a guest’s experience – clean cloths, tidy bar, clean bathrooms,” said Miazga. “You should be able to hear the melody of the bar tools, avoid unfavorably smells, no fruit flies, no smell of cigarettes on hands and the tangible like the garnishes, engagement, glassware and menus.”

Originally from Czechoslovakia, Alex Kratena is one of the UK’s leading mixologist and has worked in various establishments from New York to Tokyo, in Michelin start restaurants and 5-star deluxe hotels.

“Bartending is really about common sense,” said Kratena. “Great service is about three things, planning, expectations and measuring success.”

Kratena encourages managers to involve everyone in the operations and creative planning process. He says leaders provide the vision and make sure the ladder is against the right wall, while managers focus on how the team can climb the ladder most efficiently. Including the entire team may improve creativity and efficiency and as a result, the bottom line.

“How do you measure success?” asked a seminar attendee.

Although it seems very corporate, Kratena encourages secret shopping on a regular basis. In addition to self-assessments and staff performance reviews, having a third party to visit the establishment several times at various times of the day is a real indicator of how well the staff is doing in providing exceptional customer service.

Zdenek Kastanek, hailing from the Czech Republic and bartender at 28 HongKong Street in Singapore, credits his mother with giving him the book “Everything I Need to Know I Learned in Kindergarten,” which he reads regularly.

“The book teaches you everything you need to know to be a good man,” said Kastanek. “Don’t steal anything, put things back where you found them and don’t hit anyone. I’d recommend this book for any person who wants to be a bartender or work in the hospitality industry.”

Increasing the awareness of the bartending profession is the goal of Tales of Cocktail and the underlying message of all of the panelists. Kastanek seeks to educate and remove the public assumption that individuals are working in a bar or restaurant because they are in school or can’t find anything better.

“Staff selection is key to creating a successful bar business,” said Miazga. “Women tend to drink less behind the bar and have less of an ego than men.”

Miazga recommends establishing a standard of service guide. In his 12-page handbook for staff, he includes an overview of the business, the rules of the house, staff responsibilities, tasks to do all the time, speed of service, floor responsibilities and closing procedure.

Miazga’s Standard of Service Guide’s Staff responsibilities:

1.       Be on time.

2.       Be ready for service.

3.       Be sure to eat your staff meal before or after opening.

4.       Take ownership of the space.

5.       Make guests feel welcome.

6.       Enter everything into the POS system, including ALL accidental drinks, off wine, flat champagne, etc.

7.       Keep your work environment tidy and clean (all floors, office, staff room, stock room and even the bathroom).

8.       Speed of service (drink delivery), food and upselling.

9.       Attention to details and awareness of building—candles on, music, napkins, ashtrays, ambiance.

10.   Give customers what they want, within reason.

11.   Do not give excuses, find solutions.

“Never say hello and goodbye the same way twice,” advises Field. “’Are you leaving already?’ ‘When will we see you again?’ ‘Oh, you’re heading out?’ Saying it differently each time keeps you authentic and sincere.”

Miazga referenced a quote that he always keeps top of mind by American poet Maya Angelou, “’People will forget what you told them, people will forget who you are, but people will never forget how you made them feel.’” He concluded with, “To serve is to love.”

Tales of the Cocktails offers industry education AND a lot of fun

Louisiana Restaurant Association members receive special discount.

In its 11^th year, Tales of the Cocktail (TOC) boast the theme, “Drink It In!” This summer, July 17-21, 2013 in New Orleans, the industry’s most influential bartenders and spirit lovers from around the globe will drink in every ounce of cocktail knowledge and culture at the world’s premier cocktail festival.

“As is the past, the industry continues to hold back their most intriguing and exciting seminar content for TOC and this year is no exception,” said Paul G. Tuennerman, Co-Founder of TOC. “Where else but TOC can you expect to have your mind blown all night long as folks pull out every stop in an effort to entertain and delight our guests.”

Philip Duff, 2012 Spirited Award
Recipient, World's Best Presenter

Are you in the mind blowing business? Are you using your bar business to maximize your profits? There’s always more to learn and TOC is the place to literally and figuratively, Drink It In!

“Louisiana Restaurant Association (LRA) members are fortunate to have this five day event of educational seminars, tasting rooms, competitions and more right here at home,” said Wendy Waren, LRA VP of Communications and TOC Ambassador. “This year, Tales is offering members a discount to attend.”

Of the more than 200 events and seminars, LRA members might be particularly interested in “How to Run a Successful Bar Business presented by Bar Smarts.” Back by popular demand, this updated and expanded full-day seminar will be led by Philip Duff (Spirited Awards’ World’s Best Presenter 2012) and acclaimed spirits consultant Andy Seymour, with additional panelists including Cedd Moses, Sean Muldoon, Paul Tanguay and many others. Broken down into their sessions, and attendees completing all three will receive a Certificate from Bar Smarts.
 

Mark Ridgwell

The School of Spirits with Mark Ridgwell package, a special four-seminar crash course dives into gin, vodka, scotch and American whiskey—four behemoths of the spirits world. Every bartender knows them, but how well? In four short days, attendees will be well on their way to mastering the big four with a School of Spirits diploma to show for it.

Each School of Spirits with Mark Ridgwell includes: Gin. A product of the Marketeer or TasteMaker?; Vodka. Spirit for Fashionistas or TasteMakers?; Scotch. A Spirit Full of Baggage or Taste?; American. In Fashion Yes, but a Match for Scotch?

“Tales of the Cocktail has something for everyone, from the veterans to the newbies to the hospitality industry,” said Ann Tuennerman, Co-Founder of TOC. “For LRA members interested in attending, a special code “LRA2013” gives members a 10 percent discount. We try to keep our prices very reasonable so this is a lagniappe.”

These seminars and so much more awaits you and your professional staff July 17-21. Visit www.talesofthecocktail.com for more information.

Tales of the Cocktail invites you to submit your signature Rickey



A winning Rickey recipe can earn you a cash prize of $1,250, publication in Mutineer Magazine and the recognition of creating the "Office Cocktail" of the 2013 Tales of the Cocktail.

For our 11th anniversary, Tales of the Cocktail is shaking things up with its annual cocktail competition. If you think your skills are up to the challenge, they invite you to create a Rickey that can be use as its official cocktail at this year’s event, July 17-21, 2013.

A Rickey is defined by three over-arching characteristics: (1) it must be tart; (2) It must have a carbonated element; and (3) it must be refreshing–it’s a drink designed, after all, to cool a person during the notoriously muggy summers of Washington, D.C. Think of it as a swizzle meets highball. However, you may use any combination of spirits as the base. Colonel Joe Rickey, whom it was named after, liked Bourbon whiskey. Shoomaker’s, where it was invented, served it with rye whiskey and, throughout the country, it became famous with gin.

"Tales is an internationally-recognized event and being the winner, or even placing in the competition, would be a tremendous accomplishment," said Wendy Waren, VP of Communications, Louisiana Restaurant Association. "The bounty of ingredients and talented, creative professionals paired with the need to refresh the masses during the long, hot, humid summer days, will surely give Louisiana bartenders an edge in the competition."

So, with that in mind, any base spirit will do. You must also use a citrus element. The Rickey adds both the juice and shell of a lime. Any equivalent citrus is fine and, while in the shell is important in the original, it’s not necessary in your creation. You may use other garnishes.

You should, however, add no more than a modicum of sweetener. In a drink with 2 oz. spirit, 1/2 oz. lime juice and 4 oz. sparkling water, generally you shouldn’t use more than a 1/4 oz. of sweetener. However, with that in mind, any sweetener is permitted as long as the final drink remains tart.

The sparkling element is another ingredient where you can be creative. Just be careful of sweet sodas. The Ideal Bartender (1917) author Tom Bullock used ginger ale for his Bliz’s Royal Rickey. However, the drink turned out much sweeter than it’s predecessor. Here is a helpful list of criteria:

• Base Spirit: Any spirit is fine, provided it’s over 40% alcohol.
• Citrus: Equivalent to half of a lime, squeezed and dropped into glass.
• Sweetener: Any sweetener, but be sparing.
• Carbonation: There must be bubbles, soda or otherwise.
• Service: In wine goblet or highball, served over ice.

Don’t over think it. This drink is simple and refreshing. If you wouldn’t drink a glass of your creation on a sweltering day with the air conditioning broken, then please don’t submit it. Also, remember that while the politicians of Washington never agree on anything they did put aside their differences long enough to pass a proclamation that the Rickey is delicious and the Nation’s Capitol’s native drink. Now that’s bipartisanship!

While Tales invites inventiveness and creativity, drinks must also be delicious. Sounds odd, but how many “cerebral” cocktails have we all had which “read well” on paper, but far too often, just aren’t very good?

Criteria to keep in mind:

• Drink must be delicious
• Can you actually finish it?
• Is it delicious enough to re-order?
• Drink should stay true to the overall concept of a Rickey

The rules can be found here. Let the games begin!

Restaurateurs, sommeliers invited to Castilla-La Mancha wine event

Join the Louisiana Restaurant Association and Tales of the Cocktail, Wednesday, Jan. 16, 2013, 10:30 a.m. – 3 p.m., at the New Orleans Board of Trade, 316 Board of Trade Place for the Castilla-La Mancha U.S. Tour. Featuring delicious Spanish tapas, live music, complimentary valet parking and a guided seminar, this event is free to members of the restaurant, spirit and hospitality trades. Register here for your complimentary admission.

Attendees will have the opportunity to experience the wines from Don Quixote’s Spain. In the interior of Spain and surrounded by Castille and Leon, Madrid and Valencia sits Castilla-La Mancha. Made up of five provinces, Castilla-La Mancha is home to a little more than 2 million people and in recent years, an equal number of tourists journeyed to the region. Although Castilla-La Mancha is the largest swath of Spain, it only represents 4.42 percent of the country’s total population.

But who is Don Quixote? He’s the subject of The Ingenious Gentleman Don Quixote of La Mancha, a novel written by Miguel de Cervantes in 1605 and is considered the most influential work of literature from the Spanish Golden Age and the entire Spanish literary canon. It regularly appears high on the list of the greatest works of fiction ever published and in a 2002 list, Don Quixote was cited as the “best literary work ever written.”

The main character, Alonso Quijano, is a Spanish nobleman, or hidalgo, who reads so many chivalric novels full of medieval romance stories, knights, castles and jousts, that they take over his reality and he begins to dress as a knight. Seeking to set out on an adventure to restore all things chivalrous, he enlists a simple farmer (his squire) and sets out to fight perceived foes, both real and imagined in the name of his ladylove who stands for purity and perfection.

Wine produced in Castilla-La Mancha now print the bust of Don Quixote with the words, “Vinos de la Espana de Don Quixote” on the bottles. Nearly two thirds of Spain’s vineyards (600) are located in the 30,000 square miles of the hot, dry area of open plains of Castilla-La Mancha and these wines are growing in popularity and are being exported around the world.

If the wines of Castilla-La Mancha are as rich as Don Quixote’s imagination, no doubt we’re in for a delicious treat.

 

A 1,725 gallon cocktail for Mother Earth

360 Vodka Got Down to Earth once again at Tales of the Cocktail 2012

For the fourth consecutive year, 360 Vodka made sure the biggest and best drink to come from the world’s premier cocktail festival went to Mother Earth.  The world’s only sustainable vodka was poised to quench her thirst this year by ensuring the 14,000 lemons and limes along with hundreds of pounds of fresh fruits and vegetables used throughout the five-day cocktail extravaganza, were given back to Mother Earth and not to the trash cans.

“We recognize that collecting the otherwise wasted produce from Tales of the Cocktail 2012 and converting it into rich, healthy soil wasn’t the most glamorous role to play at Tales, but in our quest to leave the smallest footprint on earth, we believed this was one of the most important and rewarding roles we could play, and one we were delighted to lead,” said Vic Morrison, VP Marketing for 360 Vodka.

360 Vodka supplied green compost bins to all Tales of the Cocktail event sites where mixologists discarded their used produce, napkins, egg shells, vegetable peels, herb stems, seeds, pits, fruit peels and more.  Each compost bin featured instructions on what could be converted to compost and 360 Vodka ambassadors were on-site throughout the event to answer any questions.  

For four years, Tales of the Cocktail has partnered with
360 Vodka and Holly Grove Market to compost the
discarded produce, napkins, egg shells, vegetable peels,
herb stems, seeds, pits, fruit peels and more.

“This wouldn’t have been possible without our partner Holly Grove Market and Farms who do an outstanding job every year of collecting the compost bins each night, delivering it to their farm and converting the contents into rich compost to grow more local produce,” added Morrison.  “It truly comes full circle!”

Spearheading a composting initiative that embodies the sustainable practices 360 Vodka values is one of the many green initiatives the company is committed to in order to live up to their reputation as the World’s Greenest Vodka. 

Tales of the Cocktail celebrated its 10^th Anniversary in July, themed “Aged-Well.” Founder Ann Tuennerman spoke of the partnership between the cocktail festival and 360 Vodka at the Louisiana Restaurant Association's 59^th Annual Louisiana Foodservice and Hospitality EXPO on August 12 in the first Idea Zone, a series of presentations aimed to help restaurateurs become more profitable and efficient.

Ann Tuennerman
Founder of Tales of the
Cocktail, a five-day
cocktail conference in
New Orleans every July.

“We measure our success in garnishes,” said Tuennerman. “Although we still have challenges recycling glass in the New Orleans market, composting our used produce and recycling the thousands of card board boxes is something we feel is important to our community and we aim to be a positive example for other event producers.”

Along with Chef Haley Bittermann of Ralph Brennan Restaurant Group and Johnny Blancher of Ye Olde College Inn, the three panelists shared their efforts in the area of conservation, sustainability, reusing and recycling.

LRA VP of Communications Wendy Waren refills her used 360 Vodka bottles with filtered tap water to avoid throwing them away. Another great way to reuse the bottles she's discovered is to use them to make cellos and infusions with fresh Louisiana produce like figs, strawberries, blueberries and Meyer lemons and gift them during the holidays.

Ambassadors of Cocktails, yes, there's such a thing

Cure and Bellocq owners Kirk Estopinal
and Neal Bodenheimer are the 2012
Ambassadors of Tales of the Cocktail,
a five-day spirits festival in New Orleans
July 25-29.

Neal Bodenheimer and Kirk Estopinal, Louisiana Restaurant Association members, have been selected as co-ambassadors for Tales of the Cocktail, which celebrates its 10^th Anniversary July 25-29 in New Orleans. Bodenheimer and Estopinal own Cure and Bellocq and have developed a national reputation for creating world-class craft cocktails and are consistently mentioned as owning one of the country’s best bars.

“It’s a tremendous honor to be recognized by Tales as a co-ambassador,” said Bodenheimer. “It’s exciting for us to be at the center of the craft cocktail revitalization as natives of New Orleans.” 

Cure was one of the first businesses to invest in the now vibrant Freret Street corridor in New Orleans, which in a few short years, has become home to numerous restaurants and businesses. The duo’s success with Cure prompted them to open their second venture, Bellocq, located in the Hotel Modern in Lee Circle.

Inspired by the photographer’s
gripping images of a pre-prohibition
sexual revolution, Bellocq
is a new cocktail lounge
 located in
The Hotel Modern New Orleans.

“The making of a perfect cocktail for us is based on fresh ingredients, quality spirits and properly measured contents,” said Estopinal. “Having trained in Chicago and Neal in New York honing our craft, we are extremely proud of our city’s cocktail past, present and future.”

The pair’s cocktail philosophy can be explained in one word—balance. Consistently, the two explore new flavor combinations and with nearly 1,000 spirits on hand, they have a massive collection in which to experiment. When Estopinal’s grandfather passed a few years ago, he inherited his spirits collection which included liquors that are no longer available, some of which line the entrance to the former fire house they converted to Cure.

“I started my hospitality career on the culinary side and an opportunity presented itself to move to cocktails,” said Estopinal. “The culinary aspect of the cocktail craft is what I most enjoy. Being behind the bar, I have face time with the clientele which is important to me. I can see right away if I’ve made the patron happy.” 

Tales of the Cocktail presents a challenge in balancing work and pleasure. They look forward to hosting their industry friends and would like to catch a seminar or tasting event, but owning two establishments that cocktail enthusiasts and industry professionals will certainly stop in at during the five days will mean very little rest for them.

Kevin Brauch was the first ambassador
of Tales of the Cocktail

“We really look forward to Tales, although it is our busiest week of the year,” said Bodenheimer. “With two locations, we are going to be busier than in previous years.”

As Tales of the Cocktail Ambassadors, they join a class of industry professionals like Kevin Brauch of the Thirsty Traveler; Robert Hess, co-founder of the Museum of the American Cocktail; Wendy Waren, VP of Communications for the LRA; and LRA Past Chair Dickie Brennan and business partner Steve Pettus of Dickie Brennan & Co.

"A favorite feature among Tales of the Cocktail attendees is the highly-regarded Thursday night Spirited Dinner series," said Tales Founder Ann Tuennerman. "Leading New Orleans chefs design creative menus inspired by leading brands and the dinners include guest historians, brand owners, developers and mixologists which brings guests a truly one-of-a-kind experience centered around cocktails, cuisine and conversation."

Pop up Pop Shop!

In June, a pop up bar called The Pop Shop, debuted at the newly opened St. Lawrence in the French Quarter. The invitation promised homage to classic 1950s soda shops, while also exploring the current trend of carbonating cocktails.

The Pop Up restaurant trend has prompted
local bartending professionals to adapt
the concept to Pop Up cocktail bars.

Upon our arrival, we were greeted by Steve Yamado, of R’evolution and one of the talents behind the Alchemy Lounge, along with his business partner Sam Kane of Victory Bar. In keeping with the soda shop theme, Yamado donned a white paper hat, black bow tie and white short sleeved oxford.

There were six bottled soda cocktails and each one was delicious in its own right. Chris Hannah of Arnaud’s French 75 made the bottled 7-UP, which was described as a truly modern mojito. Highly ironic given that Hannah hates mojitos, not for their taste, but the sound of the word mojito. Despite his dislike for the word, Hannah made a delicious and refreshing one.

"The concept for the Pop Shop was a fun and creative idea," said Ann Tuennerman, founder of Tales of the Cocktail, a five-day spirits festival which kicks off July 25 in New Orleans. "It's great to see young, talented bartending professionals making a statement in the craft cocktail community."

Another drink was the Grape Soda, which was made with bourbon, sweet vermouth, grape syrup and lime.

“The idea to do a pop up cocktail bar was in following with the pop up restaurant trend, which is becoming more popular in New Orleans,” said Kane. “We hope to get guests that may not have necessarily visited a craft cocktail bar.”

Creativity is synonomous with Tales of the Cocktail,
which celebrates its 10th Anniversary during the
kick off, July 25 in New Orleans.

Yamado and Kane’s Alchemy Lounge has been popping up in neighborhood restaurants from time to time and the word is spread through Facebook invites and from person to person in the know.

“Ultimately, I’d love to have my own bar, with my own liquor license and have the ability to order whatever liqueurs I want to serve,” said Yamado. “But for today, I’m enjoying working at R’evolution and doing the Alchemy Lounge project at private parties and special events.”

Tales of the Cocktail offers countless educational seminars aimed to inform and inspire industry professionals, bartending professionals and restaurateurs through a track of seminars including: From Cocktail Napkin to Cocktail Bar: Open your own bar; The Ups and Downs of Running Multiple Venues; Building a World Class Bar Team and many others. 

Rum cocktails summer popularity unmatched

Upon waking up this morning, I was immediately reminded that I needed a theme for today’s installment of the Louisiana Restaurant Association’s Thirsty Thursday series. As I took a quick look through my home bars, I gravitated toward the Tiki mugs and rum, grabbed an assortment and headed to the office.

LRA VP of Communications Wendy Waren's
collection of Tiki mugs from Huki Lau
in Metairie, which was opened for 6 years in
the 1970s.

What recipe to feature became the next question. There are so many rum-based cocktails and in this heat it seemed appropriate to feature a Mai Tai—a drink with Tiki roots served in stylish, and now vintage mugs, with a refreshing blend of fruit juice, flavored syrup and of course, rum. A Rum Runner or an original daiquiri, not the frozen, sugary beverages from the drive through, would also be fabulous options. Then there’s mojitos, which can be found on nearly every bar menu these days. With muddled mint, simple syrup, lime, rum and club soda, it’s definitely a contender for our favorite summer beverage. Decisions, decisions.

So, where did the Tiki cocktail come from? Tiki cocktails date to 1934 and are credited to Don Beach, who opened a Polynesian themed restaurant in Hollywood. He’s credited as the first to create these beverages from flavored syrups, fresh fruits and rum.. There was a tropical drink craze following Prohibition, in part because rum was so cheap.

Tiki made its New Orleans debut and Ian McNulty captured its history and allure in the article Bali Ha’i Revisited, Remembering the Bali Ha’i Restaurant at Ponchartain Beach, where New Orleanians went Tiki. Owned by Pontchartrain Beach founder Harry J. Batt, Sr., grandfather of the Mad Men actor Bryan Batt, this restaurant was all the rage until it caught fire in 1986. 

In 2008, during Tales of the Cocktail, one of the special events was a Tiki Party located in an air conditioned tent in a then vacant lot on Fulton Street in New Orleans’ Warehouse District. Restaurants prepared their Polynesian cuisine for attendees to nosh on while local bartending professionals presented their Tiki cocktails. Drinks served in a coconut and garnished with orchids are fond memories of one of the unique parties I’ve had the fortune to attend during my Tales adventures.

Logo for The Luau in Beverly Hills owned by
Stephen Crane, the subject of Seminar at
Tales of the Cocktail, July 25 by Martin Cate
The Third Man: the Incredible True Story of
'Tiki Restaurateur to the Stars' Stephen Crane.'

In commemorating the Tiki theme, this year’s Tales of the Cocktail, July 25-29, will feature “The Third Man: the Incredible True Story of ‘Tiki Restaurateur to the Stars’ Stephen Crane, a Tinseltown Tale of Mai Tais, Movie Stars and Murder.”  Presenter Martin Cate, owner of Smuggler’s Cove in San Francisco, will give the rare look into the amazing world of Steven Crane, who was the third man in the mix of the Tiki drink craze with founding fathers Don the Beachcomber and Trader Vic.

Crane was called the “High Talking Chief Stefooma” to thousands of patrons who walked through his legendary Beverly Hills nightspot, The Luau. Crane hailed from Crawfordsville, Indiana and with his mixture of good looks, street smarts and undeniable charm, he climbed his way up the social ladder in pre-war Hollywood and before long found himself married to Tinseltown’s biggest star—Lana Turner.

In the late 1940s he opened his first restaurant and in 1953 opened The Luau on Rodeo Drive where celebrities of the day flocked to his Polynesian concept which featured innovative new cocktails, food and décor that had never been seen before.  Following in its success, Crane took his concept nationwide and opened a chain of Luau’s.

Wayne Curtis, New Orleans residential rum expert and author of And a Bottle of Rum: A history of the New World in Ten Cocktails wrote, "Rum embodies America's laissez-faire attitude. It is whatever it wants to be." With a product with that kind of aloofness, it’s no wonder we love it so much.

Had enough history? Ready for a rum cocktail—or three? Check out these three great recipes featuring this popular spirit.

Mai Tai (means Out of this World in Tahitian)

From Charles Schumann's American Bar

1 ½ oz Lime juice

Dash of Orgeat Syrup (almond flavored)
¼ oz apricot brandy
1 barspoon powdered sugar
2 oz. dark rum
¾ oz. high-proof dark rum
Lime, mint

Shake well over ice in shaker. Serve in highball glass over crushed ice, add squeezed lime wedge  and garnish with mint sprig.

Daiquiri Cocktail

From Stanley Clisby Arthur’s Famous New Orleans Drinks & How to Mix ‘em

1 tsp. grenadine syrup

Juice from 1 lime
1 jigger of rum

Shake well with ice and strain into a glass.

Mojito

Food and Wine Magazine, contributed by Ryan McGrale

15 mint leaves, plus 1 mint sprig for garnish

½ oz fresh lime juice
½ oz mint syrup
Ice
2 ½ oz light rum
1 oz. chilled club soda

In a cocktail shaker, muddle the mint leaves with the lime juice and mint syrup. Add ice and rum, shake well and strain into an ice-filled highball glass. Top with club soda and garnish with the mint sprig.

Are you ready for happy hour?