Author

Kyandreia Jones

Gorilla Kie: Miami’s Most Beloved Mover and Shaker

by Kyandreia Jones June 19, 2021

Gorilla Kie is a self-made mover and shaker. Her best qualities as a mixologist, bartender, and entrepreneur are being creative, innovative, and motivated. According to Kie, you have to be innovative to be creative, and to be creative, you have to be innovative. One cannot exist without the other. This Gorilla Kie Mixology motto is the code that she lives by, and her creativity, innovation, and motivation allow her to turn everything she touches into gold. With her Midas Touch and signature gorilla moves, Gorilla Kie pays homage to her ambitious, artist self and her Haitian culture. Kie has also made a name for herself and set herself apart as one to watch as her charisma and charm catapult her to local stardom. Gorilla kie is currently a Bar Manager at Syndicate Wynwood where she also created a cocktail menu with her very own consulting company, Gorilla Kie Mixology.

Tell us your story and hospitality background.

I’ve been in the hospitality industry for about seven or eight years. I’ve been bartending for about seven years. I have worked for corporate restaurants such as Darden. They have Bahama Breeze and Red Lobster- I’ve worked at both. I’ve also started doing creative cocktail making which is what people know me for today. I’ve only been doing it for about two years. I am self-taught. I never went to bartending school. I’ve taken a couple of classes online as far as certificates to better understand my craft. Everything, for me, is just an art of expression. I like to say that I am a spirit serving the spirits to spirits. So my spirits need to be crafted and delegated in a manner in which people can respect, enjoy, and understand what it is that I do and why I do it.

What inspired you to become a mixologist? What influences your mixology?

I have always had a great fascination with people throwing bottles in the air and then making beautiful art. I do not have anyone who I want to be like. If anything, I’m probably going to be the first of my kind. I am definitely paying homage to the people who have been in the industry for many years, especially the Blacks that traveled North to own their own restaurants and bars in the D.C. and Chicago area. Blacks were creating the Mint Julep, for example, which is huge for the Woodford Reserve Kentucky Derby these days. I definitely pay homage to things of that nature, however, when it comes to my craft, everything is inspired. I’m an artist. I’m a creator. I try to make the best out of anything and everything that I do.

What are the key characteristics of being a successful mixologist?

Anybody can be a mixologist. Once you taste something and you fall in love with it, you just start to create ideas. Anyone can do that. What makes me “Gorilla Kie,” what sets me apart from any and everybody else, is that I take it a step further. Mixology is one of my reasons to connect with humanity. These days people are on their phones. There isn’t a lot of social activity going on between one human and the next. When people come to my bar, or when I go to people for private events, it is a perfect opportunity to be able to talk to people. It’s a perfect opportunity to be able to say, “Hey, how are you doing?” It’s great to have a conversation with people for people to open up. Spirits can be a really good thing or a really bad thing. A lot of people like to call it the Devil’s Juice, but I like to call it Gorilla Kie’s Juice because it is a therapeutic, medicinal method.

How do you differ from other mixologists?

I give a beautiful experience to people. I try to change people’s perspective and understanding of what it means to come to a bar. For me, as a woman, a person of color, and the L in the LGBT, I want to be able to change perspectives. I am the minority in this industry so I want to leave a positive imprint for people. Most importantly, I want people to take a positive message when they leave my bar: they may come in one way, but they will leave another (happy). That is the most fulfilling aspect when it comes to this craft. It’s not just cocktail making. It’s getting to know people. It’s getting to love people. It’s getting to build those relationships that can last a lifetime!

Is there any advice you would impart to individuals who don’t see themselves in the industry but who may want to be a part of it?

What I would say to people who want to be in this industry, who happen to identify as a minority in any way, is to understand what it is that they love and if they can see themselves doing it every day. One of the ways to be able to do that is to practice that craft and ask yourself if you’ve become exhausted or tired of it. That is not necessarily to be misconstrued with being burned out because anybody can be burned out with something they love. Everything in moderation. If you don’t feel like it is something you can do on an everyday basis, then it is not your passion. But if it is, find creative ways to make it your best. Have conversations with fellow people about your line of work to see if it’s something you really want to do. Once you figure that out, maximize to your fullest potential. No matter what color, creed or walk of life people are; ask and inquire about some knowledge to become the best at your craft. Not only will You find this most rewarding, but you will further understand that this is a great way to becoming your best self.

You are known as “Gorilla Kie”. What is the significance of the Gorilla?

Gorillas are my spirit animal. My mom is an American educator and my father is an immigrant from Haiti who became a Master Electrician and Contractor. I grew up in a strict household when it came to education and when it came to what my brother and I were fed on television. We couldn’t watch cable during the week. All we were left with was Bill Nye: The Science Guy, the Discovery Channel, etc. Within that process, I used to love watching documentaries about animals. I fell in love with gorillas. You know how they say that lions are the kings of the safari? Well, gorillas are the king of the jungle. I stay true to that. This industry is a jungle within itself so I am that gorilla. I am that king. I am a queen in every way, but I am a king as well. I believe that one and the other are a unit. They are still royalty. They are still top tier. I am an androgynous individual. Yes, I am female, but I have a lot of masculine qualities. I see myself as “king”. Loosely based on that, I put “Kie” for “Kierra” for short.

You are also known for your signature Gorilla moves. Where did these moves originate?

My moves developed over time. A lot of people don’t know that I practiced Martial Arts when I was younger. Because of muscle memory, my foot movement carried over to my shaking methods. While shaking or when I scream, I’m literally calling on the ancestors. I am aiming to make sure that, before I give the cocktail, it is gifted with the spirit’s presence. That might be the Haitian in me. I move accordingly depending on what cocktail I’m making or who I’m talking to. It’s not choreographed. I just go with it. I am all about physics and alchemy. It is all a form of energy being put into that spirit. It has to be perfect. If it’s not perfect, it’s unconducive with me. That is the meaning behind ‘the shake’.

On your IG you say, “I AM, THE Mixologist/Bartender who turns everything ‘TOUCHED’ into GOLD.” When did you learn that you had the Midas Touch and how has it impacted your professional and/or personal life?

I am a very powerful individual. I mean that in a spiritual and a courageous way. I am very confident in knowing that anything I do will be done to the best of my ability. Whether it’s a conversation, making a cocktail, or taking my lovely wife out to dinner, it is going to be a golden moment. Gold, other than diamond, is one of the most precious stones in this world. I am gold. I see myself as gold. I see myself as unbreakable. I am a stone of color. Gold is very powerful and so I want any and everything I do, touch, or say, to be impacted on that next individual equivalently.

How would you describe Miami in three words? How would you describe the Mixology scene?

I was born and raised here in Miami. If I can describe Miami in three words I would say breeze, hot, and fine. That is Miami. When it comes to the Mixology scene, I’ll be honest, and say that we need a lot of work. I am well traveled when it comes to the Mixology scene in the United States. I don’t really know a scene here. I am not one who has been in the game for a long time compared to some individuals not living in Miami. There are ambitious professionals in the game of mixology. They go to different distilleries and learn how to become Master Blenders- hopefully one day. I don’t see the same charisma down here in Miami. For me, personally, that is a challenge and I would really like to help change that.

Discuss Gorilla Kie Mixology LLC. What are some of your services?

I have been asked to start a business for the longest time. I was thinking to myself, “How would I start a business?” I’m the last person in my family to become a business owner. I’m the first person in my family to be in this line of business. I wanted to monetize and maximize my business with what it is that I do. I started to create cocktails for pop up shows. I would pre-package them. I thought, number one, it’s a great way to network. Number two, it’s a great way to get your name out there. Number three, it’s a great way to find out what these Gorilla Kie cocktails are all about and also setting up a safe, creative space for people to come and see me outside of the bar. I can have more personal interactions with them. These were some of the incentives of starting a business. Another incentive was being able to be a cocktail consultant. One of my most recent projects, there is a new bar called Syndicate Wynwood, that is getting ready to open. I was responsible for creating one of their menus. That was a lot of fun so I was thinking that I could make some really good money off of creative cocktail making. I could have conversations and find out what people like. I try to meet those expectations which is something I do on an everyday basis. 80% of the cocktails that I make at my bar are for the first time. Why? Because when people come, I do not like to offer what’s on the menu. I like to talk to them. I like to find out their favorite spirit. I like to find out what kind of flavors and food they like. Then, I make a masterpiece cocktail off of that, right there. I also do freelance bartending at weddings, anniversaries, etc. For pricing, people can go through my instagram.

Are you able to discuss your upcoming Cocktail Bar Syndicate Wynwood Miami? If so, what was the process of pursuing this venture? How did you meet your business partner/ creator friend Andres Gill? What inspired you two to go into business together?

Andres Gill has an extensive resume when it comes to bars in Miami. He is very well known within our community. I was introduced to him by my cousin. Once he and my cousin got together, and she let him know who I was, the opportunity for Syndicate Wynwood was later extended to me. Being that over a period of time, I was able to say this is what I have been able to do and these are the pictures I’ve taken. I showed my charisma when it comes to creative cocktail making. When I make a cocktail, this is how intense it is for me and how serious I take it. I think that I was able to hit all the nails in the wall with one strike. That is why they reached out to me when it came to creating the menu.

On your IG, you write that you are the woman with the hat that dreams. What is the significance of your hat? When did you start wearing it and how does it relate to your approach to your craft?

I started wearing hats on an everyday basis back when I met my wife. That was in 2015. I have always been a lover of hats. On my mother’s side, who is American (her mom is from Mississippi), these southern women are always known for their extravagant looking hats that they wear when they go to church on Sundays. Even though I didn’t have any hats, I would always wear my grandma’s hats whenever I went to church with her. As far as my Haitian side, my grandfather is known for his fedoras with their feathers. He would have his Hennessy or his Barbancourt while he’s playing dominoes. I just think of the confidence. The way he walks. He is a man to be respected. He has always had this spirit on him. You walk differently when you wear your crown. My hair is my crown. My mind, most importantly, is my crown. I never leave the house without my hat because it is a reminder to carry my mind with me when I walk through the door. For me, that is the reason I take such pride when it comes to my hats. They’re an extension of me. I wear the hat. The hat does not wear me. It is personal. I wear these hats well because they are where my ways of life stem from.

What is the best way to contact you?

Follow Gorilla Kie on IG @master_gorilla_kie, @go_kie_mix, and @thegorillakieshow

*All the images credits goes to @52chefs

June 19, 2021 0 comment

Brand Ambassadors

Cesar Sandoval – A todo Maíz

by Kyandreia Jones June 5, 2021

written by Kyandreia Jones

Give the National Ambassador of Abasolo Whisky and Nixta Licor de Elote, Cesar Sandoval three adjectives, and he will make you an incredible drink. From cooking with his mom and two sisters to becoming a part of the hospitality industry at fifteen, Sandoval has always loved leaving people grateful, happy, and excited for an unforgettable experience. Sandoval, a first-generation Mexican, is no stranger to the power of serving one’s community. As a national ambassador, he continues to bring people a joyous product that thrives from its Mexican heritage and pays homage to its culture in flavor, aesthetic, and production.

What drew you to the hospitality industry?

I was born in El Paso, Texas. I am a first-generation Mexican American and currently live in San Diego. Hospitality started with my family. My mom, two sisters and I would be in the kitchen cooking different things together and listening to music. My first job was at a restaurant as a host. I was fifteen years old, I started there and never looked back; I fell in love, it was addicting. From there, I worked my way up in almost every position in the industry, with the most recent position being bar director for a restaurant group. Hospitality is my passion! I love making cocktails, I love seeing the guests’ instant gratitude. It is beautiful!

How did you get involved with Abasolo?

Our Director of Advocacy and dear friend Camille Austin, reached out to me and asked if I was interested in creating a new project that would be revolutionary. We continued to stay in contact and while both of us kept doing our research it became evident that this new brand and myself were a perfect match. When I finally got the opportunity to try Abasolo for the first time, I decided to taste it blindly without looking at any bottle or label design, I sipped it and it instantly put a smile on my face, something I had never tasted in spirit form. The rich corn flavor and complexity was complete nostalgia, it took me back to those days in the kitchen with my mother making atole, tamales and fresh tortillas. It was fantastic!

What should we know about Abasolo Whisky?

It’s truly a unique whisky unlike any other. It embodies the true flavor and expression of corn that has never been done before. It uses an ancestral cooking technique Nixtamalization which is how you convert maiz into masa. Without it we would not have beautiful dishes like tortillas, tamales, tlayudas and many more. It adds amazing flavors and aromas that you simply cannot get without it, and no other spirit has ever harnessed this process. We work with local family farmers that have been growing cacahuazintle for over 200 years. This is an ancestral corn that has been protected for thousands of years. We do a long fermentation process, double distil and age outdoors in the beautiful hills of Jilotepec de Abasolo.

Would you say Nixta and Abasolo go together? What is the difference between Nixta and Abasolo?

Abasolo is a new world whisky unlike any other, we use ancestral non-GMO cacahuazintle corn that is native to Mexico. We work directly with farmers, use a Mesoamerican cooking process called nixtamalization, we roast the corn after the nixtamalization, and a part of our corn is malted at our distillery. We then do a long 5-day fermentation, we double distilled in small copper pot stills and finally aged outdoors, really encompassing the full circle of our spirits starting and ending in the fields.

Nixta was born out of our desire to keep innovating around Abasolo. When making Abasolo and whisky in general there is a grace period while waiting for your whisky to age where some distillers would make vodka, our master distiller Ivan Saldana wanted to do something different and completely revolutionary. We started experimenting with our corn mash, with the same cacahuazintle corn but at a younger stage in its life. Instead of using fully mature maiz we used the tender corn which we know as elote, the same corn used for esquites. It is naturally tender and sweet, and we roast half of it and the other half leave as is. We then macerate it with our unaged Abasolo for around 4 months, and then add our unfermented maiz mash that we use to make Abasolo, and the result is fantastic. Finally, we add a natural sugar in its purest form that is essential in Mexico called Piloncillo. The results are one of a kind, making it perfect for any and every cocktail occasion. They are a perfect pair, they go very well together, my favorite is a Jilo Old Fashioned, 2 oz. Abasolo Ancestral Corn Whisky, .5 oz. Nixta Licor de Elote, and a couple dashes of bitters.

How is Abasolo created?

It all starts with our farmers; they are the soul and spirit of our whisky and we could not be here without them. Juan Carlos Carmona and his family plant our cacahuazintle corn in late February and harvest towards the end of October. Once harvested, every single cob is inspected and hand cut gathering all our kernels that we eventually use for our spirit. Once the corn is perfectly dried it arrives at Destileria y Bodega Abasolo. We then take the corn and nixtamalize it, after we carefully roast the corn giving it another element of aroma and flavor. We also malt part of that corn making this whisky 100% corn. After that we mill the corn into a fine flour and add hot water and add yeast. This process takes around 5 days and once we have a fully fermented mash, we have a content of 10% – 12% ABV “corn beer” We then distill in our copper pot stills and it comes out at 40%ABV, and it is delicious! In order to get more out of our barrels, we need higher proof, so we do a slower second distillation resulting in a “white dog” of about 62.5% ABV. We then add that into our previously used American oak barrels and some new barrels and aged outdoors in the beautiful hills of Jilotepec.

How is this process different from other whiskey making?

We have taken the process of whisky making and have sort of flipped it on its head. Our main focus is on our raw ingredient – we care deeply about our corn, trying not to alternate the raw material, but to expose its unique, delicate flavor. We use nixtamalization, which has never been done before in any spirit or category, a long fermentation that is not normally done in whisky. and we open air age. Most whisky is usually aged in temperature-controlled warehouses or basements to control angels’ share. We age outdoors in the high hills of Jilotepec to give Abasolo a sense of place or what we think of terroir, really following our path of it being “Alma de la Tierra” Soul of the Earth

Do you think that because it is a small distillery, it brings the consistency of the flavor, or do you think that it might have a slight difference?

We have a road map of where we want to go, and it is very consistent but the beauty in doing a craft spirit with a small production is the beauty that every batch can vary slightly. That is why people love agave spirits because depending on the batch there are slight aromas and flavors that are distinct to that specific lot. The other day, I was tasting a batch and I got a little more chamomile and roasted corn than the previous batch.

What are your recommendations for drinking Abasolo? How would you drink it for the full experience?

I personally love Abasolo neat or what I like to call “Abasolo Solo”, but it is such a beautiful, complex, yet wonderfully balanced whisky that can be served with a large cube and is so versatile in cocktails. It can do all the whisky cocktails, like Old Fashioneds and Boulevardiers, but because of it’s delicate flavor and the fact that it’s not over-oaked, it works well in cocktails where you’d normally use rum, agave, cachaca, and more. Lots of bartenders are thinking outside of the box and creating wonderful cocktails that may not necessarily use whisky originally, mixing it with tiki and agave cocktails.

Is this a product that you can also pair with cigars?

Yes, we have had several cigar lovers tell us how well it pairs with cigars, it complements the cigar, the honey, leather, and earthy tones pair wonderfully with tobacco.

As a brand ambassador, what is the role you like the most?

I love education. I get nerdy. Knowledge is power. It sounds cliché, but it is true. I love sharing knowledge, sharing stories, and learning from all the experiences. The more I teach and educate the more I learn from all the wonderful people I get to meet. My goal, as a human being and as a National Ambassador representing Abasolo and Nixta, is to empower and inspire other people that may be interested in this industry to say, “I can do this!” or “I want to work for a Mexican company!” Out of all the things that this role requires, my favorite is hosting and doing pop ups. It is my Mexican hospitality. At the end of the day, I am a bartender. I love doing pops, you get to meet a lot of people across brands and networks. Doing distillery tours or when I take someone to Mexico is so rewarding. I love showing people the vast beauty that my beautiful country has to offer.

What are your other hobbies?

I’m a musician. They kind of coincide music, food, cocktails, drinks. For me, that is what excites me. That is what I live for!

How do we follow your journey?

IG: @saysar

Website: https://www.abasolowhisky.com

June 5, 2021 0 comment

News Creators

Unfiltered Hospitality – Educating one bar at a time

by Kyandreia Jones April 13, 2021

written by Kyandreia Jones

By launching Unfiltered Hospitality, Co-Creators Gui Jaroschy and Ben Potts boast a consulting company that “make experience better.” In addition to creating Unfiltered Hospitality, Jaroschy has designed menus or collaborated on products with Williams Sonoma, British Airways, The Smithsonian Museum, and The James Beard Foundation and won recognition as a mixologist, director, and personality. Potts is also the co-owner and creative director of award-winning bars The Sylvester and Beaker & Gray, one of the Top 10 Best Bartenders in Miami as well as the former director of training and bar education for Blackbird Ordinary, Purdy Lounge, and The Bar in Coral Gables. Their process-driven, experience-focused hospitality development strikes a balance between the professional and the personal to find sustainable, applicable solutions to problems within the industry. Their approach stands on four pillars: process, people, product, and performance. These pillars suggest that process and people are as fundamental as product and performance in efficiency and success. Unfiltered Hospitality allows clients to acquire the tools and the knowledge to feel empowered and achieve the best results. There is also an emphasis on coaching and consulting to build and develop lasting relationships that clients then cultivate with their employees and partners. Through their Beverage Consulting, Coaching and Development, and Brand Strategy services, industry professionals Jaroschy and Potts offer a quality investment that stems from a combined thirty achievement-filled years in the hospitality industry.

How did you two meet? Tell us where your journey intersected.

GJ: Ben and I met each other as far back as 2008 through mutual friends. I started to manage the Delano Hotel bar in 2009 and around that time Ben had started a hospitality headhunting company. He invited me out to lunch, we hit it off very well, and we became fast friends. Some years later, Ben was bartending and becoming quite good at it. He rose through Blackbird and some other places. He was leaving those places to open Beaker & Gray and I was managing Broken Shaker in Miami. I thought he needed a job for 3 months tops, and ended up working at Shaker for over a year.

How did you two become the co-creators of Unfiltered Hospitality?

GJ: During the pandemic, we had a little time on our hands. A project came up that [Ben] got and he brought me in this time. We decided that we wanted to do more work together.

BP: We’ve both done consulting separately over the years. We saw that the traditional consulting model doesn’t always produce the desired effect. When we got first together, we were like let’s just take this on, have a couple of extra bucks in our pocket. We saw that there had to be a better way. It started with consulting and it’s something that we still do but that consulting led to a revelation that we had. That revelation was that management, and hospitality professionals in general, are severely underserved from an educational standpoint.

What inspired you to create Unfiltered Hospitality?

BP: We found that there is a great opportunity for us to share our experience and knowledge, from the years that we’ve had working behind bars, with those management and hospitality professionals. That led to the second arm of Unfiltered. We still have our consulting practice. We try to make it a much more comprehensive process. We’ll get into something that we called the four pillars. Every part of our business goes through the four pillars which are process, people, product, and performance. These pillars are ingrained in each of the things that we do. For the educational component, right now we have one product that helps people make better menus because the menu-making process is a nightmare. It is all over the place. If you don’t have an organizational system and you don’t set it up right or engage the team, you end up taking on all the work yourself, forgetting to do a ton of things, and being out of the product.

GJ: To a lot of people in hospitality management, it feels like a dead-end job. For me at least, when I was managing my first hotel bar, I was working my ass off six days a week to make 45,000 a year and two promotions ahead of me were my worst nightmare. At that time, I wanted to get a brand job and bartend again. At Shaker, one of a couple of things happened. One, there was a product that I was passionate about and I was working with people that I was good friends with. Two, because Shaker is such a big name, I was invited to participate in a business development program. That process was super good for me because I got to see how to balance professional and personal and how to set goals for myself to move forward. That changed my career forever because if you’re making it, you ultimately choose how fulfilling your job will be. The more you set goals and work on improving the business, you have a reason to go to work every day.

How do you distinguish Unfiltered Hospitality from other consulting companies?

GJ: We are set on changing the conversation, not just being paid to fix a problem and have that same problem pop up in six months. The first part of education asks how we can invest in management to where the ownership and the business get a better product but the managers themselves can have a life and see a sustainable version of a long-term career in hospitality. That’s what is exciting to us. We are still figuring out day by day to make that a reality. As Ben said, it has kind of taken its shape when we do more traditional consulting because we spend all of this time figuring out how to help people develop systems to keep things moving forward. Now, when we do consult, we approach it in a different way. We develop the team and the management to embrace the consulting and take it a step further.

BP: It’s not something that lasts three to six months. It lasts three to six years. Not to say that the cocktail menu should last three to six years, but making sure that [management and hospitality professionals] feel empowered enough to create their own next menu. Everything that we do is with the idea and intention of making the hospitality experience better. Everything on our website is better _____ because that is the intention behind our company. We know that there is a better way. We know that we can help people get there by doing some of the work ourselves which is essentially what we are doing with consulting but then also helping them figure out their own path. We always use the term “coaching” in a lot of our materials because you have to do the work.

Why the emphasis on education?

BP: I was very fortunate with my upbringing. I went to good schools. I was able to go to college and graduate school. I received a ton of education. Before working in hospitality, I worked in investment banking. I was in Mergers and Acquisitions Advisory for a long time. To get to that point requires training and education. When I started in hospitality in 2009, I got the standard bar back training. I didn’t get anything about what the company is about or what my role plays in the grand scheme of things. It was basically like ‘these are the tasks that you have to accomplish.’ As I progressed through the industry, I noticed that that never really changed. Even when I had experience working in smaller organizations and large hotel groups–––the training is all the same. With my experience of having so much education going into the finance industry, I was like maybe if there were better education and better training in the hospitality industry, the whole industry could get better. People could have a better experience, not 1 out of 10 times, but 5 out of 10 times which would be an incredible improvement. The lack of education was a systemic issue that we could work toward solving.

What inspires you to create (Bar design, menus, etc.)?

GJ: Connect with people. What we try to do when we are making a menu for someone, or if we are teaching someone else to make a menu, is to understand the concept. There’s the What, Why, and How. The Why is that beautiful thing that connects with people. It is why you’re doing it in the first place. If you can make your offering near that, or best accentuate that, or tell that story…that’s what really connects with people. Shaker is such a strong brand because they get that. The Why is the same and the four properties could not be more different. There’s an outdoor bar in Miami with a garden. In Chicago, it’s indoors in a basement. But they all have the mission statement: create an extraordinary experience that connects on a personal level. Go higher with the details but make sure it connects with people personally.

In addition to Consulting, what other services does your company provide that you would like to highlight and promote?

BP: We are very excited about the human development of hospitality professionals. We also offer Brand Strategy for companies and suppliers that are trying to launch a market. Gui and I have both been buyers for six-plus years. We have been approached by thousands of brands over the years. We have found that experience to be lackluster. We wanted to find a better way to improve a product launch. We’ll help with anything from product launches to how to enter the market in a more effective way and how to talk to buyers. We apply the four pillars to just about everything that we do. It works in Consulting. It works in Education and Coaching. It works in Brand Strategy.

To follow Gui, Ben, and Unfiltered Hospitality’s journey or sign up for their services:

Website: https://www.unfilteredhospo.com

Instagram: @guibme, @benpottsbenpotts, and @unfilteredhospo

April 13, 2021 0 comment

News

COW-ORK Offers A Shared Space Like No Other

by Kyandreia Jones April 7, 2021

written by Kyandreia Jones

“If routine is killing your creativity, here’s your fuel. If you’re at the edge of a burnout, here’s your escape. If you want to reinvent yourself, here’s your chance.”

For those at COW-ORK, life is about finding balance. According to COW-ORK CEO Andrea Magni, the company introduces an “alternative idea of co-working that turns unused areas and/or slow working hours of restaurants, hotels, bars and more into co-working spaces.” This transformation allows freelancers, students, and home-workers to thrive in productive, shared spaces at an affordable price. COW-ORK also aims to address the concern of unfavorable working environments that are uninspiring, overwhelming, and expensive. “We strive to build a world where work, life, and leisure are strictly connected,” explained Magni. “COW-ORK provides a stress-free environment where ideas overflow, allowing cow-orkers to be hard-workers while still maintaining a healthy and enjoyable lifestyle. ” Unlike traditional workspaces, COW-ORK values giving freelancers and creatives a space that does not resemble the standard office environment. COW-ORK offers creative options to inspire and empower individuals who crave an exciting alternative to dreary, exhaustive routines.

As an entrepreneur himself, Magni got the idea for COW-ORK after he frequented one of his favorite lunch spots. He found himself diligently working while he ate scrumptious dishes, sowing the seed of COW-ORK. He realized the value of cultivating a new fresh experience in every workday. Now, with his company, Freelancers, students, and creatives may enjoy a similar experience. These individuals may choose to work at the same venue or choose new places to complete tasks and actualize their goals. They may also thrive off the flexibility, liberty, and wonder that a traditional office space cannot reproduce. “A big part of our mission is also to help professionals and venues both socially and economically during these hard times, bringing affordable prices and exposure to the table,” shared Magni. “Our dream is to expand all over the world and offer a taste of freedom and inspiration to whoever wishes for more (than four walls, a desk, and a chair).”

After spending more than a year battling a global pandemic, the idea of more than four walls seems invaluable and enticing to anyone looking to break free of the confines of their typical routines. Fortunately, COW-ORK boasts a price that is hard to beat. “Our monthly membership only costs $89 per month, which is very competitive compared to any other co-working space in the city,” said Magni. “ It gives you access to all of our locations, discounts, Wi-fi, and events. When you apply to any other co-working space, it costs you more than $200, and you are restricted only to that place…but I guess they give you free water or kombucha.” It is also important to note that the $89 fee per month includes a free week trial with no financial commitment. COW-ORK proposes an early membership that is only $499 and allows buyers to save more than 50% of the yearly value.

In every partnering venue, there is Fiber-Fast Wi-fi that COW-ORK employees personally install. There is also an up to 30% discount on food and beverages. Despite COVID-19 limitations, COW-ORK offers unique events and a strong community of creatives, entrepreneurs, and independent workers who value making meaningful connections. “We believe that brains are stimulated by exciting social interactions and the well-being of both body and mind. Such synergy will elevate human performance to a new level and eventually bring wonderful ideas to life,” said Magni. “At COW-ORK, people will not necessarily share the same work perspectives, but they sure will share a way of living.”

To sign up for COW-ORK and find out more, visit

Facebook //Coworkommunity

Instagram @Cow_ork

LinkedIn //Cow-ork

April 7, 2021 0 comment

Creators News

Richie and Annelu – Creators of Jolly Hour

by Kyandreia Jones March 22, 2021

written by Kyandreia Jones

Entrepreneurs and power couple Ana Luis Monis and Richard Monis understand that resilience, perseverance, and passion are the keys to a successful business. After bartending for sixteen years and creating his own craft cocktail catering company called Craft Cartel, Richard realized that for his side of the hospitality industry to survive the pandemic, he had to offer a product that championed the best parts of the craft cocktail business. With her Psychology background, Ana infused a sense of positivity, wellness, and jubilation that gives Jolly Hour boxes their vibrant, inspirational, and aesthetic appeal. Jolly Hour is a craft cocktail company that packages the taste, the excitement, and the joy of the cocktail industry into its boxes. Richard and Ana also support local businesses. They locally source their ingredients and their team consists of bartenders who have been disenfranchised by Covid-19. Jolly Hour boxes are an affordable way to bring delicious mixers into homes, corporate Zoom calls, and date nights from industry professionals who want to spread happiness and elevate everyone’s quarantine experience.

How did you get started in the Hospitality Industry in Miami?

RM: I’m from the Northeast. I moved to [Miami] eight years ago. When I started Craft Cartel six years ago, I looked into the market to see what was out there. There were craft cocktail catering companies but, not to my surprise, there was one in San Diego, one in Hawaii, one in Chicago, one in New York, and nothing in South Florida. Nothing against South Floridians, because I love it, I live down here. We’re about eight to ten years behind every major city in America. When something trends somewhere else, it takes a long time to start happening down here. I think it’s important when new companies try to make a splash in a big market pop-up down here and try to make Miami, South Florida their home. Supporting these companies in the biggest and best way possible is immensely important.

AM: I don’t come from a food and beverage background. Richie and I met in Mexico, while I was working at the beach for a summer, once the summer was over I went back to my city SLP, to work in the hospital -I am a Psychologist, but then when Richie and I started dating, and we moved to Miami, that is when I had to reinvent myself. I started working in hospitality because it’s Miami, and there are so many opportunities in the hospitality industry and I also have always liked working with people. From hospitality, I started focusing on marketing. There is so much psychology involved in marketing. I found a way to do my passion and connect with people. I started working in JW Marriott Miami Turnberry Resort & Spa for events and sales. Then, Covid hit.

What inspired you two to co-create the Jolly Hour?

RM: This whole thing came about because I had this craft cocktail catering company, and I suddenly couldn’t do events. We just had a baby girl in January. We just bought a house in March. Everything went to shit the second week of March. I’ve been doing this for six years, so I knew that we had lost the rest of the season. I knew what the summer was like so I’m staring down the barrel of a loaded gun. I have eight months until I maybe see a dollar again. My wife was on maternity leave, and she wasn’t going back. She was an event manager for JW Marriott Miami Turnberry Resort & Spa. They weren’t going to take anyone back in events. They laid everybody off because no events were happening. Now, we’re two people who doubled all of their expenses, a baby, and no business that I can operate. I didn’t have consumers because the market wasn’t comfortable with events. I benefited tremendously from the person [Ana] that I’m married to because my wife is a very positive-minded person. It’s all positivity, whereas I take things as they come. My wife made me realize that lots of good things have come out of really bad situations.

AM: Everything goes in a perfect direction. We started Jolly Hour, and I said we could do this. It’s a great idea. It’s something that [Richie was] passionate about. I like marketing and figuring out the look for Jolly Hour. I wanted the box to be pretty. There is so much love in the recipe that it had to translate in the box. Everyone likes when you have a present, and the gift is pretty on the outside too. We really try not to cut corners. We make a product that we believe in from start to finish, even in the packaging. Everything is well thought out, and that is where my input goes. You get the whole feel that we intend to share with everyone.

You are also the founder of Craft Cartel. How does that company differ from Jolly Hour?

I have had Craft Cartel, a craft cocktail catering company, for six years. I built a local following because my market is local compared to Jolly Hour which is across the United States. As I built up Jolly Hour, I understood the need to get local awareness, presence, and support. I support other local businesses as well. Even if they’re my competition, I still support them because I want the event industry to be strong in South Florida. With Jolly Hour, we sell things all over America, but we want to have things on lock at home too. I want people in South Florida to know that we are here and that a company like this exists.

What are some key characteristics of being an entrepreneur?

A good friend of mine said that business does not make the entrepreneur, the entrepreneur makes the business. It doesn’t matter what you do, Richie. You have a natural entrepreneurial spirit inside of you, so find a way to do the next thing. Just give it your all just like you did the first time. I had to do things differently because Covid has made the world slightly different. That’s literally how Jolly Hour happened. If I can’t go to an event space, set up my bars with my bartenders and fancy glassware, and make you fancy, cool cocktails that you can enjoy, how else could I do that? [The answer] was sticking everything in a box and shipping it to people’s front doors.

What has it been like to create these Jolly Hour boxes?

There was red tape. We can’t ship alcohol. I’ve been doing this for six years with Craft Cartel, and if there is one thing that I’ve learned it’s that the magic in what we do in the craft cocktail industry, those individuals that work behind bars, it’s not the alcohol that is the art of what we do. We don’t make alcohol. There isn’t a bartender in the world who distills his own Rum, Vodka, Gin, Whiskey, or Tequila. Other brands have that job and that is their expertise. Bartenders build a Rolodex of ingredients and information. We understand flavors and ingredients and how to pair those things together, how to properly prep them, and how to put them together intricately and uniquely so that people can add the one element which is alcohol.

How do your mixers stand out from other mixers?

The idea behind Jolly Hour boxes is that we are doing everything that you can’t go to the store and buy. We make these boxes from scratch. We work with only seasonal ingredients. We use a book called The Flavor Bible. In the back of The Flavor Bible, there are like a hundred pages of ingredients indexes. We use these indexes to come up with recipes, and then we work ingredients into the cocktails in a way that we think is the best. When we use bitters, we make it ourselves at home. Every single cocktail box on the market doesn’t do this. In other companies, the majority of the items in the subscription box are promo items. The market of craft cocktail boxes is primarily subscription-driven. You get one box, and you don’t get to choose the box. The items aren’t made by the company that sold you the box. At Jolly Hour, every item in the box is made by us. We make the bitters. We dehydrate our own fruits and flowers for garnishes. We make all the syrups in-house. We only use seasonal ingredients, so everything is at its peak. We’re having less of an impact on planet earth by doing so as well. We can also source locally by using what is here. We represent South Florida. When we do cocktail recipes, we want to make people freezing in Ohio feel like they’re in Miami. That’s what we do. We make cocktails that speak to the masses. It’s about tastiness, freshness, and unique, interesting recipes.

Tell me some characteristics of your product: name, packaging, cost.

RM: We sell you a box that has twelve cocktails for $50.00. When you add a bottle of $12- $30, it costs you $7.00 a drink for a craft cocktail that is prepped, thought out, and just as good as a cocktail that you would find at a brick-and-mortar bar for $13-$14.

AM: We want our product to be quality and sustainable. We don’t want to do what other companies are doing. We want to do what we like which is good products, good recipes, and good craft cocktails. When you get a box and everything has been sponsored, you don’t see the company’s value in it. We put value into our boxes. We put heart in our recipes. That’s not something you see everywhere. It’s very unique because we are creating everything from scratch.

What can consumers expect from Jolly Hour Boxes?

You get to try different stuff every month. Different flavors are coming out. We do four different seasons. It’s a great way to take the liquor cabinet in your house and find something to do with it. It’s a great gift. It’s a great thing to do with your husband, wife, girlfriend, boyfriend, friends, corporate Zoom calls, etc. We want you to be blown away. We make bitters that no one makes on the market. No one makes Kaffir lime bitters, banana bitters, or salty date bitters. The only way to have those flavor combinations is to do it on our own. We handle the whole process. You don’t wait more than a week or ten days. We do five-season craft cocktail boxes a month- all based on one main spirit. We do a Vodka box, a Tequila box, a Whiskey box, a Rum box, and a Gin box. We do that because, no matter what spirit you like, there is an option for you.

Why is it important to support new businesses that come to Miami?

We need more of an industry in this city than just food, beverage, and tourism. We can’t just keep selling the dream because eventually, as we see with Covid, things can take the dream away real fast. It doesn’t matter how many days of sunshine we get when you can’t get down here because of Covid. Suddenly, everyone starts struggling. That is actually how Jolly Hour was born.

What services does your company provide that you would like to highlight and promote?

In addition to the Jolly Hour boxes, we do virtual mixology classes.

How do we order your product?

You can order Jolly Hour boxes at thejollyhour.com.

How may we follow your journey? What are your social media accounts?

Instagram: @jollyhour and @craft_cartel

Facebook: @jollyhourbox and @craftcartelcocktailcatering

Twitter: @jollyhourbox

March 22, 2021 0 comment

News

Celebrate Valentine’s Day with Exciting Local Events

by Kyandreia Jones February 11, 2021

written by Kyandreia Jones

On Thursday, February 13th, Jazid, the incomparable South Beach nightclub, will host a sensual event of love and lust called Erotica: A celebration of the darkest desires. The event starts at 7 p.m. and is the perfect way to start the Valentine’s day festivities.

This Valentine’s Day, the rooftop restaurant and lounge, Juvia boasts the best view of the city for guests and their significant others. Available from 11:30 a.m. to 3:00 p.m, the first seating includes a half-bottle (375ml) of Louis Roederer brut for 2 guests at $110.00 (price is per person including taxes and gratuity). ⁠From 5:00 p.m. to 10:30 p.m, the second seating includes a half-bottle (375ml) of Louis Roederer brut rose for 2 guests for $160.00 ( price is per person including taxes and gratuity). ⁠

Be my Valentine’s at Amara

Amara at Paraiso, the quintessential Miami waterfront restaurant from James Beard Award-winning Chef and restaurateur, Michael Schwartz, has a special menu for Valentine’s day that will make the holiday unforgettable. The menu includes a glass of Champagne and ‘Oysters & Caviar’ which is island creek oyster, paddlefish caviar, and blood orange mignonette. The meal also includes delectable appetizers, entrees, and desserts. The incredible experience costs $150.00 per person inclusive of tax and gratuity. Reservations are available between 6 p.m. and 9:45p.m. Call and reserve a romantic experience at 305-702-5528.

Ladies, are you looking for safe, fun places to go this Galentine’s day? Well, look no further because 1-800-Lucky and Black Market got you covered. You and your girls can have a wonderful holiday with drinks curated just for you and your crew.

Don’t text your ex at 1-800 Lucky

The Asian food hall, 1-800-Lucky, is inviting all ladies to a thrilling day with the girls. Made with Kettle One Botanical Cucumber Mint, Aperol, Red Wine, and Soda, ladies will have an opportunity to enjoy a nice, cold cocktail pitcher of “Don’t Text Your Ex”. Ladies will have no desire to text their ex as they sip on a sweet drink and have a good time with their best gal pals. A server will bring this glass pitcher, which pours about eight drinks, to the table for ladies to sip throughout their dining experience. This sweet libation is ironically low on sugar and includes a refreshing, floral essence. Don’t Text Your Ex will be available for $48.00 from Sunday, February 14th until Saturday, February 20th.

In addition, Black Market is also offering ladies a delicious drink made from the heart. Ladies can win big at this chic sports bar dedicated to all Miami home teams by enjoying a Cupid’s kiss cocktail. This $6.00 cocktail is made with gin, apple, lemon, and egg white. Bar Manager Johnny McConnon made an elegant cocktail that is still light and refreshing so that ladies may treat themselves to more than just one! Find Cupid’s kiss throughout the restaurant on February 14th. Ladies may also enjoy an all-day happy hour because the fun and the love never stops. With Galentine’s day a week away, groups of women can reserve their table now by calling 305-400-8023.

February 11, 2021 0 comment

News

Lunar New Year celebrations across Miami

by Kyandreia Jones February 8, 2021

written by Kyandreia Jones

On Friday, February 12, many East Asian countries such as China, South Korea, and Vietnam will celebrate Lunar New Year. Lunar New Year marks the beginning of a calendar year whose months are cycles of the moon. In Miami, much restaurants and beverage spots are celebrating the Year of the Ox with drink specials.

Hot Pot Cocktail at 1-800 Lucky

Miami’s YIP and Gold Marquess at the Asian Food Hall 1-800 Lucky will celebrate Chinese New Year with an exclusive menu that guests may pair with a Hot Pot cocktail ($15) which pays homage to the Chinese culture and offers a fun, tiki vibe. The drink served in a hot teapot includes tequila, over-proofed rum, orgeat, lemon, orange, and cinnamon. Starting at 6 p.m., guests can enjoy the musical stylings of legendary local -DJ Oscar G.

In addition to the festive libation, one lucky guest will have the opportunity to win a $200.00 bar tab! In the theme of Chinese New Year, every guest that orders a cocktail (sake, wine or beer included) will receive a red envelope containing a fortune. One of the envelopes will include an offering of a $200.00 bar tab to spend at the Asian food hall 1-800-Lucky. In Chinese culture, red is the symbol of energy, happiness, and good luck. The red envelope is a traditional gift for those who celebrate the Lunar New Year.

The Honest Oxen at Jazid

Jazid, the iconic South Beach nightclub, will host a one of a kind celebration with cocktails by Hennessy, such as the Honest Oxen and Hennessy X.O on a Jasmine Green Tea rock. The event starts at 8 p.m. and includes giveaways as well as outstanding performances by the club’s hottest performers and musicians.

Sip for Luck at Mandarin Oriental

At Mandarin Oriental, guests may delight in a cocktail special for Lunar New Year in the MO Bar and Lounge. This “Sip For Luck” cocktail has Oxley gin, passion fruit pureé, house-made ginger syrup, lemon juice, and sparkling sake. In celebration of the Year of the Ox, Mandarin Oriental will also serve traditional dishes featuring delicacies. Specials are available from February 1st- February 15th.

Be sure to celebrate Lunar New Year in these spots located in the Miami, South Beach, and Wynwood areas. We always recommend to make reservations ahead.

February 8, 2021 0 comment

Creators Sommeliers

Dennis Conger, Sommelier and Wine Educator

by Kyandreia Jones December 3, 2020

written by Kyandreia Jones

Certified Sommelier Dennis Conger has an incredible new wine course that is worth celebrating. Wine Educator Dennis Conger’s D. Lobo Wine Education, a program designed for wine novices, experts, and aficionados, teaches students the history, culture, and geography of wine while also offering applicable skills to those who work in the hospitality industry. Using his own experience and passion for wine, Dennis’s course boasts a personal touch that aims to strengthen Miami’s wine community and bolster the evolving industry. Unlike other wine programs, D. Lobo Wine Education adapts to the needs of its diverse clientele as well as guides and mentors its students during and after they have taken the fantastic course.

How did you get started in the Hospitality Industry?

In Spain, being a part of the hospitality industry is almost like a tradition in the family. You’re just following what your father did, what your uncle did, and what your grandfather did. It’s a career tradition inside of the family. My family and I always loved to go out and have dinner. Wine was the drink of choice for my mother. As far as I can remember, for example, when I went to my grandparent’s house, my grandmother always had a bottle of wine on the table, waiting for my grandfather and uncles. They would have a quick lunch, have three or four glasses of wine, and then go back to work happy, in a good mood. That’s just part of the culture and tradition in Spain.

How is the hospitality industry different in Spain than in the U.S.?

It’s not like in the United States where if you’re a waiter or a sommelier you can make really good money because you’re a tip-based employee. Over there, it’s one of the toughest jobs. Long hours, maybe one day off out of the week, five or six doubles…You don’t get a table gratuity. We don’t have that system. Spain is huge in gastronomy. It is huge in hospitality, the restaurant, and the hotel industry. There are tons of bars and restaurants on one block. Every family has a bar or restaurant that they have been going to for decades, in some cases, centuries. The oldest restaurant in the world is in Madrid.

What inspired your move from Spain to the U.S.?

I was living back and forth between Thailand and Spain. I moved away from the restaurant business and got into the importation business. I would sell clothes, art, furniture, anything that I could get my hands on and make money from it. My parents thought about moving to Miami and brought the idea to me. Spain was falling into an economic crisis from 2006 to 2010. We all decided to come to Miami and start a new life. I fell in love with the city because it was a city evolving when it comes to gastronomy. A few years after I got here, a lot of celebrity chefs were starting to come here from New York, Washington, and Chicago. Then, Wynwood started developing and making a nice neighborhood with a nice ambiance of art. It was very trendy and modern. There was a fusion of all types of cultures and cuisines. I fell in love with that. I’m here today after 10 years.

What was your journey as a sommelier?

I have always had a strong wine knowledge because I have always worked at high-end, upscale, fine dining restaurants. In these restaurants, you needed to know a lot about wines because these places had an extensive wine list or the guests required knowledge from the staff when it came to recommendations. In 2012, I joined a Spanish company called 100 Montaditos. It’s like fast food, an upscale concept with tapas and little sandwiches. I was a corporate manager. I got involved with wine at that point and little by little I found myself in the wine world.

What are some key characteristics of being a sommelier? Discuss your role as a sommelier.

I’m not just a sommelier. I am also a Wine Educator. I try to inspire upcoming sommeliers or just someone who wants to discover new wines. There are many knowledgeable people who keep their knowledge for themselves. They help themselves but they don’t help the industry. It’s a relationship. I build relationships with my clients and I keep in touch with them. I ask if they have questions and if they’re using what they learned in the class. The perfect or a professional sommelier should know that it is not about selling a specific wine or selling a glass of wine to make money. In my opinion, wine is the most perfect representation of a country, a region, and most importantly, the people who have lived and worked the land for centuries. These people are the ones who create the magic and transform those grapes into an amazing juice that you get to enjoy later with your family. For me, recommending or suggesting a wine to a table of guests is like taking them on a journey. Forget about how their day was and make them travel to the region and talk about not just the wine, but the history and culture of the region. That’s what I try to do. I try to take them on a journey and find the perfect wine that suits them, that will pair perfectly with their dinner, and that might make them say, “This is my favorite wine.”

Tell us about D. Lobo Wine Education in your own words.

We focus on providing excellent wine education. Our program is more than just a class or a course. It is full guidance through your career. It is mentorship. Miami was, and still is, a city that is evolving in gastronomy and wine. When you compare it to the wine world in New York, Washington, Chicago, and San Francisco, Miami is behind. These are much older cities that have a lot more culture. Here, I had trouble finding guidance and mentorship. D. Lobo Wine Education is a full mentorship that will guide you through the journey.

How do you distinguish yourself from the other wine courses? What do you offer that is different? How is your program more personalized?

When you join these wine worldwide famous organizations, they just prepare you for an exam. You cannot call your teacher at one in the morning and say, “Hey, I have an exam tomorrow” or “I just got out of work and I have this question”. It’s hard to have that guidance and mentorship and this is what D. Lobo Wine Education offers. You can text us or call us at any time. We also work with what works for you. For example, I had a client who just joined a new restaurant and it’s a Steakhouse. My course starts with Burgundy, Bordeaux, Tuscany, and Piamonte and then we go on from there. My client said that he didn’t see a lot of those wines on the menu and that he was at an American Steakhouse in North Carolina. I started with California wine instead which wasn’t part of the course. I added it for him and gave him a class on the big wines of Napa Valley and introduced that because that is what was going to work for him. That’s what he needed to know to recuperate the money he invested in his education. I adapt to my client. You don’t see that in any other wine program.

What else can be expected from these classes?

The classes include basic information about the most important regions and wines that you really need to know. In more advanced classes, we go through the regions of France, Italy, Spain, California. If you’re in Miami, we also go through tasting the wines, which is an additional charge. If it’s a virtual course, I send the client the list and we do virtual tastings. I strongly believe that you can love to read and learn, but when you bring in wines and start tasting as you’re learning, it’s more exciting and you get a better feeling of what the wine is. You’re not just listening, you’re living in the moment and experiencing the wine yourself. It is not just a class or a course about wine. I am teaching you how to sell the wine. I am teaching you what sells. I am strong in selling emotion and feelings. Create desire. I teach you to put all your passion and love into this and that is what will make you money. Sell history. Sell the emotions. My clients constantly receive information so they can keep training. Learning never ends.

What’s a significant goal of yours?

My number one goal is to be able to educate people so they can earn a living. I want to motivate them and allow them to be financially stable. I want them to set goals and make more money every year to provide for themselves and their families. It’s all about creating a bigger and better industry.

To contact Dennis Conger or to take his wonderful class:

Follow Dennis on Instagram @D.lobo_wine_education and @DennisCongerSomm.

Website: Dlobowines.com

*Classes start at $65.00 and the Introductory Course (comprising 4-6 classes) start at $300.00.

Photos Courtesy of Dennis Corgen

December 3, 2020 0 comment

Brand Ambassadors

Alex Bartfield – Amaro Montenegro

by Kyandreia Jones November 18, 2020

written by Kyandreia Jones

Before becoming a brand ambassador for Amaro Montenegro and Select Aperitivo, Alex Bartfield spent nearly eleven years working for the three biggest distributors in Florida: Southern Wine, Republic National, and Breakthru Beverage. As a brand ambassador, Alex currently maintains a professional relationship with Breakthru Beverage with whom he worked for six years, demonstrating his ability to make meaningful and sustainable connections. Alex is the Brand Ambassador of Florida which means that he is in charge of visiting all the accounts statewide. Alex values servicing his community, meeting new members of the hospitality industry, and being the number one guy to call for all things hospitality in South Florida.

What is your connection to the hospitality industry? How did your journey begin?

I started in 2009. My previous experience is with a distributor. I worked for all three of the big distributors in Florida. I got a chance to experience the retail side and also the on-premise side. I even worked for a distributor on the west coast in Vegas for about a year. That’s been my experience, so coming onto the supplier’s side after being on the distributor side for ten and a half years was a huge change for me.

How does your previous role as a distributor differ from your new role as Amaro Montenegro/Select Italian Liquor’s Brand Ambassador?

I went from selling 10,000 different products, and now I’m selling a handful of products-we sell about three or four products. You have to take the supply on your own. When you’re working for a distributor you’re selling cases and cases. You’re not initially building a brand. You’re there to help out, so there’s a huge difference. My connection to hospitality now is that you have to get to know the person and get in touch with them more. You have to be friends with them. You’re not just going in on a sale’s call or taking an order. Now, you’re part of the hospitality crowd.

What led to your role as a Brand Ambassador for Amaro Montenegro and Select Italian Liquor? What do you enjoy about your brands?

I wanted to get over to the brand side for a while. What really caught my attention for these products is what they are doing in today’s market, it’s versatility. The Amaro Montenegro is traditionally known for being a digestive, an after-dinner drink. It’s low proof and low ABV it works well in various cocktails. It redefines a lot of classic cocktails. It can go into any drink. It’s all about the balance of bitterness and sweetness. It’s becoming very popular. It’s not going anywhere so it drew me in. I love that these products are with my previous distributor, Breakthru Beverage, as well. I grew with that distributor, so it was fun to work with all the same people again. I’m half Greek, and my family always told me that I have to work for a European company because they are the best, they are nice people, they are lovely, they are genuine. That struck me when I began working for this company based out of Bologna. Select Aperitivo is one hundred years old, and it is known for being the original ingredient for the Venetian Spritz. The only difference is that they garnish it with a green olive. The Venetian Spritz is more luxurious, and it elevates the spritz more. This drink is an introduction to someone’s night. It is an aperitivo but the Amaro is a digestivo. Both are versatile in drinks.

What are the key characteristics of being a successful Brand Ambassador?

You have to get in touch with your brand. You have to be yourself. You have to have fun with the brand, get to know it, and also get to know who you will be working with as well. It’s a different world. Now, you’re working on a bartender’s schedule. You’re sitting down with them when they’re starting. You’re asking them questions. You’re engaging with the hospitality people a lot more. You have to be out at night, that’s where people see you.

We all bring different values and skills to the table. How do you differ from other BAs?

Everyone is different in their way. Like I mentioned before, you have to be you. Everyone has a different personality and a different way of bringing that into their products. I would say that my biggest thing is being out in the market as much as I can. Some brand ambassadors love to do videos on camera and interviews. Even throughout Covid, we’re active. Then we have brand ambassadors who get out in person as much as they can and show their faces. That way everyone knows who you are. That is what I have been doing. I’m a street guy at heart. I like to go out. I had to adapt during Covid with the Zoom meetings and being on camera. I like to let everyone know who I am and what I can offer.

What are Amaro Montenegro’s values? How do these values intersect with your principles and standards for yourself as well as for the industry?

Amaro Montenegro, as a company and as a whole, is very familiar oriented. We’re all about liveliness and fun. We do a lot of trips throughout the year. For example, next year I’ll bring my wife with me when I go to Italy. They’ve been able to give us more downtime. This company has given me a lot of life and a lot of value through that.

Image by Blazin Visualz

What is it like to work for Amaro Montenegro and Select Italian Liquor? What do you enjoy the most about your job (education, partnerships, events, etc.)?

You can be you. You can be freer. I like the fact that these brands are versatile, you can work with everybody. That is what I love about this. When I worked for a distributor, I was selling certain goals and certain brands. You really can’t go out of your boundaries as much as you want. I work with the whole state, so I have so many options. I try to work with everyone. That is the most important thing at the end of the day. Being the product that we are, I love the freedom that I have to just go out there and be me. I can bring this product anywhere I want.

What are some challenges of being a BA for Amaro Montenegro? How has COVID-19 impacted the industry?

With Covid for the last seven months, it has been rough on us because we’re a hospitality brand. We’re not a consumer brand yet. In Italy and Europe, we are. In America, we’re still becoming. With hospitality, at the end of the day, these products cater to people.

What’s a significant goal of yours?

I want to make sure that the whole hospitality industry gets to know me and knows that I’m the guy for them. I am there for them. I am the person to call when you need something. I would love to be the person that everyone calls out and have them say hey, Alex, can you support this promotion I have coming up? Hey, do you want to be a part of my Halloween party, my Christmas party, etc.? I want everyone to know me in my backyard. I want to get out there and meet as many people as I can from the top of Florida to the bottom of Florida.

How may we follow your journey?

Follow Alex on Instagram @Alex_bart0520 and on Facebook as Alex Bartfield.

Images By @Blazinvisualz

November 18, 2020 0 comment

Creators

Cocktail uncultured – Online Cocktail classes

by Kyandreia Jones October 23, 2020

written by Kyandreia Jones

Cocktail Uncultured Creators Uri Sacharow, Eric Vincent, and Kyshali Ramirez strive to take the mystery out of the cocktail experience. A wonderful idea presented by Sacharow and fulfilled by the trio, the key characteristics of Cocktail Uncultured classes are entertainment, education, and empowerment. For just $25.00 a person, cocktail novices and esteemed professionals alike can enjoy one or more of the five courses which increase in difficulty and excitement from one class to the next. Sacharow, Vincent, and Ramirez make creating drinks more accessible, enjoyable, and collaborative. Those who take their classes are sure to have fun and eliminate anxiety about ordering drinks. Students can expect to have a newfound confidence in themselves as well as a deeper appreciation for the craft. Sacharow, Vincent, and Ramirez also use their platform to positively impact their community and support those most affected by the pandemic. Cocktail Uncultured donates their proceeds to individuals, industries, and charities in need.

How did Cocktail Uncultured get started?

KR: It was a fruit of our times. Uri started Cocktail Uncultured when everyone was out of work and we were all starting to do more virtual stuff. We realized that people enjoyed drinking at home. Cocktail Uncultured was born to help out of work bartenders. The tips and everything that we made was donated to bartenders in the community. Once everything started opening up, and people started getting jobs, we realized that it would be a good business opportunity for all of us to come together and push forward with Cocktail Uncultured.

US: At the onset of the pandemic, we had a lot of friends and family who were in the hospitality industry and who suddenly found themselves furloughed or completely out of a job. I am lucky enough to have a day job on top of my cocktail hobby. I was in a place where I could help my friends and family in some regard. I started teaching online cocktail making courses for businesses, business people, and professionals. 100% of the proceeds went to friends, family and industry professionals who were suddenly in need. Cocktail Uncultured grew from there. I am so glad to be able to bring on two good friends, Kyshali and Eric, who have twenty plus years of knowledge and background.

EV: I was happy to sign up with Uri because we realized that it is difficult for anyone to come off the street and get a personalized experience in bartending and industry knowledge. We all enjoy learning and teaching, especially behind the bar, and this seemed like a natural segway to keep the interactions alive. The whole point of our company is to take the mystery out of what is in our glass. It allows the guest to be better informed so they can make better decisions and understand why they like/don’t like things.

How do you find people to support? Discuss who receives Cocktail Uncultured’s proceeds.

US: As for who gets the money and where the money goes, it was very easy when we first started. We had local bars and friends. It was simple but as it went on we realized that we had to have more organization. The United States Bartenders Guild works with a lot of different charities that we have been speaking with them about how to get involved. As we move forward, it may not be just about the industry but other volunteer groups. We want to continue offering something to the community because something is better than nothing.

EV: We are also looking at where we can expand. We are planning on donating to Everglades Angels which is a dog rescue that saves abandoned dogs in the everglades. They are 100% volunteer-based. The dogs are either at foster homes or rented kennels at two different veterinary offices so the medical and care costs are all covered by donations. The most important thing is giving back to the community.

How has being a bartender influenced your new role as the creators of Cocktail Uncultured?

KR: I create cocktail menus for the bar program that I run. I am still bartending and managing a bar so I can see the world of bars from an operations perspective. I see what it costs to make a cocktail and what it takes to create an experience. It is good to have a bartending experience to translate it to the screen. I can tell people, ‘Hey, if you’re doing this at home, this is how we think it will work for you in a way that is not expensive.’ It is good to have someone like me to give them those guidelines on what kind of modifiers to purchase if you want to make classic cocktails.

What does “Cocktail Uncultured” represent?

KR: Cocktail Uncultured is taking the mystery out of what is in your glass. It’s empowering people to make their own cocktails at home and to not feel intimidated when they go out to a bar. They will be able to read a cocktail menu, order a drink, and know what to expect. They will be able to communicate with the bartender. They will be able to enhance their experience and recreate it at home.

US: Cocktail Uncultured helps guests not only evolve their palette, but also to understand why something tastes good. It is about understanding what goes into making a good cocktail and what goes into making a cheaply made cocktail and knowing the difference. A lot of people are not confident in ordering something off the menu. We’ve all been in situations where we read the menu at a cocktail bar and couldn’t pronounce a lot of the ingredients, let alone know what they were. Part of taking out the mystery is understanding what these esoteric ingredients add to cocktails and what the difference is between the 4,000 different types of rums. You should be able to make the best drink you can and feel like you can without any shame. It doesn’t have to be an ironic process to enjoy something.

EV: Cocktail Uncultured breaks down drinks for people who will never work in a bar. It’s for people who will never be involved with alcohol except for enjoyment in their own homes and restaurants. So how do we present making drinks to them? How do we make this experience accessible to them? We deconstruct the stigma.

How do your mixology classes stand out from others? Tell us some characteristics of your class: curriculum, audience, purpose.

KR: We have a very structured setup and agreed upon recipes. Our classes also go up in levels: level 1, level 2, level 3, level 4, and then level 5. There’s a curriculum but it is still very fun. You start at the beginning where we expect you to know absolutely nothing. Level one is like here is a bottle, here is a lemon, here is some sugar. Very basic. Before people take a class, they get a menu so they know what they will be making. They get a shopping list and they can go and purchase what they are going to need for the class so there are no surprises. There are instructions on how to make the syrups that they are going to need beforehand. They will be able to set themselves up for success and then we go over the technique once we have the live class. We go over how to make the drink and how to serve it.

US: We start with the fundamentals. We talk about the cocktails that are, more or less, the basis for all other cocktails that you will find. It’s called Building the Five Bottle Bar (Tequila, Rum, Gin, Bourbon, and Vodka). We build a cocktail with each liquor and from there we build on that information. We start including things like garnishes and discuss what they add to cocktails. We talk about what syrups do to cocktails and different types of sweeteners, juices, bitters, and aromatics. We take you step by step. The big thing is that we want people to feel safe and like there are no judgments. In every class, we say that as long as the drink you want is in your glass, you have done it right. There is no right or wrong answer.

EV: We each have our own focus and our own style. I had it ingrained in me to dial in bartending techniques and I also want to constantly learn the classics. This way I am able to understand what drinks work or don’t work and, more importantly, why that is the case. Kyshali will go into great detail about wine and whiskey. She loves bourbon and rye. We each have our own different backgrounds and templates. We love experimenting too. Uri has been doing that recently. He and Kyshali love making clarified ice. That will also be one of the classes. Clear ice photographs beautifully.

What else can be expected from these classes?

US: In the classes, we go over the reason behind not only what a perfectly balanced cocktail does for the experience, but also the history behind why these cocktails have been phenomenons worldwide. You don’t see them everywhere because they’re easy to make and they’re tasty. There is a reason behind where they came from, what they had to do, and the experiences people have had with them throughout time. We are liquor based edutainment.

EV: I would say that we keep the classes organic. It was Uri’s idea to not overwhelm people. I’m very technique-driven so I can get too laser-focused. We make sure that when we teach people that nothing is confusing for them. We show them exactly how to make the drink and that is all they have to worry about. From there, the classes get more involved. The first five classes are to get people interested and not scare them away.

What has been the most memorable experience so far?

KR: The community has honestly been the most memorable experience. When it all started it was just friends helping friends. Now we have our little cocktail community. I enjoy sharing my knowledge with other people. I love sharing my ideas with my community through the Cocktail Uncultured Newsletter too. When people subscribe to our newsletter, they get to hear from us directly. They get recipes that we want to share and little hacks on how to do stuff at the home bar. It’s fun because it builds camaraderie in the community.

To contact Cocktail Uncultured or follow their journey:

Follow @cocktailuncultured on Instagram.

To sign up for a class with Cocktail Uncultured and to receive their newsletter, go to cocktailuncultured.com.

October 23, 2020 0 comment

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