New Discoveries at the Restaurant and Bar Show 2022

April 1, 2022 by evebushman

Formerly NightClub and Bar Show (NCB), the pinnacle of conventions for those in the food and beverage industry, with 2022 brings a change in name: Bar and Restaurant Expo! Some of the highlights of the convention included the Conference, Expo, Nightlife, the World Tea Academy and of course Exhibits. The first few years I attended, before I retired Eve Bushman Consulting, I attended classes with amazing information on staff retention, preventing theft, troubleshooting and a challenging future. The last two years I’ve focused on the expo convention floor alone, searching out new products to share with readers. This year’s event, held last month at the Las Vegas Convention Center we discovered these the first night:

The “Welcome Kickoff Party”, open to all attendees of the Restaurant and Bar Expo, was at Sahara’s Azilo Pool where we sampled some of the beverages we would also have at the show. Our favorites included: Kurvball Original BBQ Whiskey that reminded me of chocolate-covered bacon at the county fair, Fireball cinnamon whiskey – for the first time – and on a shotski, bottled ready-to-drink XXI Espresso Martinis with a low ABV, Eddie got his hands on a canned Ciroc sparkling with Pina Colada flavors, my favorite low ABV canned cocktails by Chaco Flaco, Ignite Vodka was creamy and well balanced, and everything from Middle West Spirits especially their Dark Pumpernickel Rye – America’s first! Sahara did some food pairings too! Photos of that first night can be seen here.

At The Show

Did you think the pre-event party for the Bar and Restaurant Expo looked like fun? Well…shout outs to the incredible Meltdown Ice Press that will make the perfect sphere without a mess, Ignite Beverage Vodka made from corn that is super smooth, Saltwater Woody Grapefruit Rum was perfect all on its own, Middlewest Straight Aged Whiskey Dark Pumpernickel stole the show again, Royal Harvest Bordeaux Maraschino Cherries that aren’t the overly sweet cocktail cherries you are used to, Bulleit canned Manhattan cocktails, Beatties Distilleries sweet potato vodka and Kurvball BBQ Whiskey…to name a few! If you just want the story in photos click here, many more details are below:

Meltdown Ice Press: Met with Program Manager Tim Seese and Co-President Brian Steere as they mesmerized us with their perfect ice press. The one we currently own sends water all over our counter when we use it, not the Meltdown Ice Press as it has a handy basin to collect the excess water during the pressing and also only takes a minute. They have a single cube maker called VAMOOSE for the press, so having both = you are good to go with perfect “clarity and purity”.

Ignite Beverage Vodka: I liked this creamy, slightly sweet and well-balanced vodka distilled from corn. The company also had a line of tequilas that was very popular at the Expo.Saltwater Woody Grapefruit Rum: This American made rum, with real fruit juice, uses diluted saltwater to cut the proof. Makes for a rum that does have some salinity which is great for us that don’t want a cloyingly sweet spirit.

Saltwater Woody Rums, photo credit Ed Bushman

Middlewest Straight Aged Whiskey Dark Pumpernickel Rye: Middlewest had a great lineup of brown spirits – all “with ties to the Ohio River valley”, vodka and gin. This pumpernickel rye whisky was remarkably tasty. From their website, “Handcrafted from scratch, this signature spirit is made in small batches and barrel aged for over three years in new white American oak casks. It’s America’s first Dark Rye Pumpernickel Whiskey…”

Royal Harvest Bordeaux Maraschino Cherries: From Oregon Cherry Growers I discovered this Royal Harvest brand of Bordeaux Maraschino Cherries. There is the original Maraschino, the shiny red one used in most bars. Then there is the Luxardo dark cherry used in upscale bars. I challenge bars to try this Bordeaux Maraschino – it’s less sweet than the others, darker and frankly simply better tasting. Eddie will be doing a reduction sauce for steak with it too!

Bulleit canned Manhattan cocktails: With nice flavorings and 37.5 ABV, look for this at your local Total Wine store.

Beatties Distilleries sweet potato vodka: Want your plain clear vodka to come with a little bit of flavor? This slightly sweet potato vodka is the ticket.

Kurvball BBQ Whiskey: Tasting this truly was like having a piece of chocolate-covered bacon at the county fair. Later I sampled it in an Old Fashioned and a Bloody Mary, both were outstanding. This would make for a unique tasting, and conversation, at any bar.

PR%F Awards: Running into Executive Director Michele D. Tell at the PR%F booth was a surprise as I’ve been following the PR%F awards on Instagram for some time. Learned that all of their judges are buyers, which makes it extra attractive to spirit and wine brands. Don’t miss flipping through their magazine too.

Honorable Mentions

Soul Premium Cachaca had interesting Umami notes, which made it quite savory, and not a relative of the creamy rum drink that has a similar sounding name.

City Lights Shine is a moonshine made in Las Vegas. They had both the plain and fruit flavors. This is their interesting story, “CLS’s roots come straight out of NASCAR. Our distiller was a NASCAR Official who made the best Moonshine in the South. His partner was a NASCAR driver for over 20 years. Both at the end of their racing journey, decided to partner up and make the best of two worlds collide! What better place than the greatest city in America, Las Vegas, to show the world the best ‘Shine in America.”

The presentation alone of the “gravity infuser” by Stundenglass, a “chilled, water filtered smoke for delicate infusions” will surprise anyone. Make the smoke, then use over a cocktail or a charcuterie plate.

Mixed-Up Mule Canned Cocktail was a very tasty Mule. This description is from their Instagram, “Fresh, wild and delicious flavors made with booze, juice, and agave nectar, that’s it.”

One booth, with bottled spirits labeled under the name Blank Collective, is a graphic design and branding company that will make a private label spirit for you. They do the “development, procurement and productions services under one roof” which I thought was pretty cool.

All Vendors:

1 4wardPay
2 7shifts Restaurant Employee Scheduling
3 Aardvark Straws / Hoffmaster
4 AC RadioCom
5 Accel Entertainment
6 Ace Mystery Shopping
7 Adentro
8 ADJ Products
9 Air Comm Radio
10 American Beverage Marketers
11 ANUBIS by FACESCAN
12 Arryved POS
13 Artic Cold Tap
14 Associated Agencies Inc
15 ATM Headquarters
16 ATM Merchant Services
17 Atmosphere TV
18 Autofry
19 Backbar Solutions
20 Bar Business Magazine
21 BarChefs.com
22 Barfly® Mixology Gear
23 Bar-I
24 Barn Furniture Mart
25 BarPay
26 BarTrack
27 Barventory
28 Bbot
29 BeatBox Beverages
30 Beattie’s Distillers
31 Beer Tubes
32 Ben’s Friends
33 Berg Company
34 Bet Booth Inc.
35 Billboard Uniforms
36 Bissell Commercial
37 Black Box
38 Blank Collective by Endless West
39 Boiron Americas Inc
40 Book Tech Labs
41 Boundless Beverages
42 Cangshan Cutlery Company
43 Casa Maestri
44 Chaco Flaco
45 ChargerGoGo
46 Choya Umeshu USA INC
47 Citrus America, Inc.
48 City Shine

49 Clover

50 Coldsell Coolers
51 Control Play
52 Cool-A-Zone
53 CoolooBar
54 CORE: Children of Restaurant Employees
55 Craft Standard
56 CRU Franchising Company
57 Daisy Corsets
58 D-Color Printing Co
59 DEHY Garnish
60 Demitri’s Gourmet Mixes
61 Devault Enterprises, Inc.
62 Diageo
63 Digital Signage Experience
64 DJ Trivia & DJ Bingo
65 Drinique
66 East West Embroidery
67 Easy Tomorrow
68 Edwards Technologies
69 El Oro del Agave
70 El Yucateco Hot Sauces
71 ELMECO
72 ELO Touch Solutions
73 Emuamericas, llc
74 Enovation Brands Inc.
75 ERC Specialists
76 Essexx Collection Inc
77 Excel Dryer
78 FETCO
79 Flip Tray Co LLC
80 Focus POS Systems
81 Food and Beverage Magazine
82 Frosty Factory of America
83 Frylow
84 Funovation
85 G&G Closed Circuit Events
86 GC Pro
87 Ghost Ice
88 Ghost Tequila
89 Grandstand
90 Gravity Beverage
91 Greenprint
92 Grosfillex
93 GuestQueue
94 Happy Boy Distributor, Inc.
95 Heartland
96 Heineken Corporation
97 Holsag (Mity Inc)
98 Homia
99 Hormel Foodservice
100 Hoshizaki America, Inc. / Lancer
101 Howler Head Kentucky Banana Bourbon (Wooler Brands)
102 Hypemakerz
103 iCashout
104 Ice-O-Matic
105 Idiosyncratic Marketing
106 IDScan.net
107 Ignite
108 IGPM Distribution
109 Illuminated Trees
110 Industry Codes
111 Jackson Warewashing Systems
112 JetChill-Theatrical Molecular Mixology & Gastronomy
113 Joe Hand Promotions Inc
114 Jumbo Stuffed Tater Kegs
115 KBEAN
116 King of Sparklers
117 Kold Draft
118 Koloa Rum Company
119 Koolmax Monitoring Technology and Soda Gun Jetter
120 Last Call Trivia
121 Leslie
122 LineLeap
123 LIQS
124 Liquid Ice Energy Drink
125 LloydPans
126 LMD LLC
127 Lola Soap
128 Luxury Electronics
129 Manitowoc Ice
130 Marqii
131 Matador Foods
132 McGrath Events + A/V Services
133 me&u
134 MEGA-LITE
135 Meltdown
136 Melvin Brewing
137 Mexcor International Wine & Spirits
138 Middle West Spirits
139 Middleby Corporation
140 Middleton Mixology
141 Mighty Swell Spiked Seltzers
142 MistAmerica
143 Mixed-Up Mules by Little Toad Creek Distillery
144 Mobile Training
145 Moyer Diebel
146 Mr. Black Industry
147 NASA Searchlights
148 Navori
149 NEFT V odka
150 Nightcap
151 Nightclub Security Consultants
152 North American Beverage Company
153 Nouveau Creations
154 NuCO2
155 Ole Smoky Distillery
156 Open Water
157 Orange Door
158 Ovation Up
159 Ovention Inc
160 Pacific Coast Producers
161 Partender
162 PatronScan
163 PayFacto
164 Perlick Corporation
165 phade by Wincup
166 Pizcadores
167 PlantSwitch
168 Plate IQ
169 PMQ Pizza Magazine
170 Polycade
171 Precision Pours Inc.
172 Price Chopper Wristbands
173 Provi
174 QubicaAMF Bowling
175 RD USA
176 Reachify
177 Red Top Farms Powered by Premier Proteins
178 Redfern Enterprises Inc
179 Religion Tequila

189 Restaurant Technologies
190 RevoSpin
191 RFALV Services
192 Richtech Robotics
193 Ripples
194 Robot Coupe
195 Rockless Table
196 Roxi Spice
197 RX Music
198 Saltwater Woody Rum
199 SAVI x LG
200 Sayersbrook Bison Ranch
201 Sazerac
202 Scotsman
203 SevenRooms
204 Shift4
205 Shot Caller
206 Siempre Tequila
207 Sierra Nevada Brewing Co.
208 Singa Karaoke
209 Sip Shine
210 Skechers USA Inc.
211 Skybox Sports Network
212 SlingStir
213 Smart Bar USA
214 SmartTab POS
215 Sound Stage Systems
216 SoundTube Entertainment
217 Sovereign Brands, LLC
218 Specifi Global
219 Spectrio
220 Spiked Boozy Sorbets
221 SpotOn
222 Sprockets
223 StarMed Benefits
224 Strategic Tax Planning
225 Stündenglass
226 Sunday App
227 Sunkist Foodservice Equipment
228 Sweet Mesquite Bakery
229 Tagrisk Insurance Services
230 Tailgating Specialties
231 Tar Foods
232 Ten of Twelve, LLC
233 The Cawley Company
234 The Fan’s Place
235 The Foghat Cocktail Smoker
236 The Kurvball Whiskey Company
237 The Perfect Puree of Napa Valley
238 Tiki Farm
239 TiNDLE
240 T-Mobile
241 Toast
242 Topo Chico
243 Total Touch Point of Sale
244 Trident Beverage/ Lazy Bay
245 True Brands
246 True Manufacturing Co. Inc.
247 Tubeaux
248 U R Stickers/Marketing Ideas Group
249 Uber Eats
250 Ultimate Bars
251 United Standard POS
252 UrthPact
253 US BeerSAVER Systems INC
254 US Bowling Corporation
255 Userve Inc.
256 Valley Dynamo
257 Virtual Dining Concepts-MrBeast Burger
258 VITO Fryfilter
259 VividLite Wireless LED Lighting
260 White Claw Hard Seltzer
261 Wonkyware
262 Wristband Resources
263 Wynn
264 WyreStorm
265 XXI Martinis
266 ZLight Technology

The Bar & Restaurant Expo announced the winners of the 2022 Industry Excellence Awards during a special awards ceremony. The Industry Excellence Awards, sponsored by sunday, recognize, celebrate, and support the people who make the independent bar and restaurant industry great.

The award recipients were selected by a panel of expert judges based on their talent, integrity and commitment to equality, sustainability, community, and culture across the industry. The Industry Excellence Awards are dedicated to recognizing, celebrating, and supporting the companies and individuals who make the independent bar and restaurant industry great.

2022 Winners of the Industry Excellence Awards:

Bartender of the Year- Josh Davis, Brown & Balanced, IL
- A bartender of exemplary performance, skill, and dedication, both behind the bar and beyond it. This person has worked tirelessly to improve their bar program, their bar culture, and the industry at large, serving as a positive example for other beverage professionals.
Chef of the Year- Rhonda McCullar, Uchi Dallas, TX
- A chef who has dedicated themselves to culinary excellence, as well as sustainable, ethical practices and inclusive culture. This individual sets high personal and professional standards for food professionals across the industry, behind the pass and beyond it.
Cocktail Bar of the Year- well, Austin, TX
- A cocktail bar that consistently demonstrates exceptional hospitality, creativity, training, culture and service. The Cocktail Bar of the Year has a unique identity and has established itself as a leader within the category.
Community Leadership Awards- Jeremy and Natalee Price, Taste of Tuscany Ristorante, CA
- This award is open to anyone in F&B who has demonstrated outstanding contributions and dedication to bettering their local community, and by extension, the F&B community at large.
Innovator of the Year- Christie Lawler, The WITI Group, TXAND Lindsey Johnson, Lush Life Productions, NY
- This award is open to anyone in F&B who tirelessly moves the industry forward, pushing existing boundaries and establishing new foundations for the industry to build upon that are both equitable and sustainable.
LGBTQ Venue of the Year- Downtown Olly’s, Indianapolis, IN
- This bar or restaurant consistently delivers exceptional hospitality, creativity and service, while championing the LGBTQ community. The LGBTQ Venue of the year fully epitomizes what it means to be an LGBTQ Venue and has a demonstrated history of supporting the queer community.
Most Original Concept- Cosmic Gorilla, Cincinnati, OH
- A new or rebranded bar or restaurant that breaks the mold of convention, creating an exciting, new standard likely to make a significant impact in years to come. (Must have launched or re-branded in 2021)
Operator of the Year- Barbara Sibley, La Palpa / Holiday Cocktail Bar, NY
- A bar/restaurant owner dedicated to exemplary hospitality, creative entrepreneurship, ethical business practices and the betterment of the industry at large. This person serves as a role model, paving the way for a better future for F&B.
Restaurant of the Year- Lumi, San Diego, CA
- A restaurant that consistently demonstrates exceptional hospitality, creativity, culture and service. This venue boasts a unique atmosphere, thoughtful F&B offerings, and a training program. The Restaurant of the Year has established itself as a leader in the community and has made a significant impact within the industry.
Sports Bar of the Year- Dawg House Saloon & Sports Book, Las Vegas, NV
- A place that embodies the spirit of the category, including excellence across design, F&B offerings, training, events and community engagement. The Sports Bar of the Year has a unique brand identity and has established itself as a leader within the category.

The winners were presented with a beautiful custom award and a VIP Ticket to attend the Expo in 2023. Winners are also eligible to become part of the judging panel moving forward.

For more information about the 2022 Bar & Restaurant Expo, visit barandrestaurantexpo.com. Bar and Restaurant Expo will return to Las Vegas on March 27-29, 2023.

About Bar & Restaurant Expo

Bar & Restaurant Expo, formerly known as Nightclub & Bar Show, has continued to evolve to mirror the fast-paced, trend-setting nature of the hospitality industry. The event has been providing the specific tools that bar and restaurant owners, operators, and managers need to grow their businesses, compete, and succeed in this hyper-competitive and dynamic industry. The Bar & Restaurant Group is a division of the Questex Hospitality Group which also produces VIBE Conference, World Tea Conference & Expo, and daily content on barandrestaurant.com. Follow Bar & Restaurant on Facebook and Instagram for all the latest industry news and trends.

Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust (WSET), a “certification in first globally-recognized course” as an American Wine Specialist ® from the North American Sommelier Association (NASA), Level 1 Sake Award from WSET, was the subject of a 60-minute Wine Immersion video (over 16k views), authored “Wine Etiquette for Everyone” and has served as a judge for the Long Beach Grand Cru and the Global Wine Awards. You can email Eve@EveWine101.com to ask a question about wine or spirits.

Latest Study Ranks the Most Popular Made-at-Home Cocktails in Each State During the Pandemic

May 2, 2021 by evebushman

AUSTIN, Texas, /PRNewswire/ — A recent study from Upgraded Points (https://upgradedpoints.com/most-popular-cocktails-around-the-us/), which was based on Google Trends, determined that searches for “cocktail recipes” in March of 2020 was nearly double what it was in March of 2019.

Statistics on cocktail popularity were broken out at both the national as well as by state levels.

Alex Miller, Founder and CEO of the site stated, “We knew that people’s preferences for cocktails might shift depending on the season of the year, so we did comparisons for the colder months (fall and winter) as well as the warmer months (spring and summer).”

According to the data, the most searched-for cocktail recipes nationwide during the spring and summer months were the “Painkiller,” (made with pineapple juice, rum, and orange juice), the classic Margarita (using tequila, triple sec and lime juice, and its variations) and the vodka-based Appletini.

As for national cocktail preferences during the colder, fall and winter months, the Margarita again scored highly, along with the Mimosa (a sparkling wine, often champagne, triple sec and orange juice) and the ever-popular “Moscow Mule,” a drink invented by Smirnoff ™ vodka which uses a combination of lime juice, vodka and ginger beer.

Made-at-Home Cocktails: Popularity Varies by State

According to the survey data, popular cocktails for in-home consumption vary not only by season but also by individual state.

For example, in California, searches for cocktail recipes during the spring and summer months favored the Pink Lady (the classic WWII-era gin and grenadine drink for women) while during the fall and winter months search patterns revolved around searches for the Paloma (made with tequila, lime juice and grapefruit).

In some states, there were no noticeable seasonal fluctuations. For example, one southern state (Texas) favored the Margarita year-round. It is speculated that, due to its historic connection to Mexico and the widespread acceptance of Tequila in that region, Texans would naturally gravitate to a Tequila-based cocktail such as the Margarita.

One surprise was the state of Connecticut. While during the warmer months they favor the no-nonsense Jack and Coke, during the colder fall and winter the non-alcoholic “mocktail” the Shirley Temple (where only grenadine, lemon-lime soda, ice and maraschino cherries, but no alcohol, is used) led the pack of popular recipe searches by pandemic stay-at-homers. Connecticut was the only state to favor a non-alcohol cocktail in any season of the year.

Emotions and Memories Tied to Food and Drink?

According to Miller, “Our study results clearly reveal that during this pandemic, people confined to their homes will attempt to recreate experiences that they had while traveling or socializing with others, and food and drink provide an emotional anchor to those past good times and feelings. People don’t always search out new experiences and emotions – they want to re-create the feelings of good times that they have already had and fondly remember.”

For full study details, including detailed graphics and a state-by-state breakout of the most popular homemade cocktails, click HERE.

About Upgraded Points LLC

Headquartered in Austin, Texas, Upgraded Points is a travel company that provides insider strategies on maximizing travel points and rewards. Launched in 2016 by Alex Miller, Upgraded Points uses targeted research efforts and in-depth studies to give travelers, as well as those looking to travel a real understanding of how to maximize their points and miles. Learn more at: UpgradedPoints.com.

Why I Go Both Ways: Enjoying Wine and Spirits

June 19, 2020 by evebushman

When I first started drinking wine and decided to spend the time and money for further education and certification, I didn’t think about studying spirits as well. However, the course I wanted offered by WSET at the time, included both. (WSET stand for Wine and Spirits Education Trust. In the last few years they have split the two certifications, though they still go by the WSET name.)

L to R: Claudia Sheridan, Denise Lowe and Eve Bushman shortly after receiving out WSET pins in 2010.

It was in those classes that I got to spend time learning about a wide array of wines as well as spirits. It might have been where the bug for spirits bit me. If you were to talk to my husband he would say that his interest in single malt scotch was what swayed me. (He may be right as we cover more than one whisky event a year. That category alone includes his beloved single malt scotch as well as rye, bourbon and blended scotch whisky.)

Fast forward a few years and I found myself offered not only wine tasting opportunities but spirit tasting as well. There is one event that offers both wine and spirits, and in those my Contributing Editor Michael Perlis usually covers the wine while I do the spirits. It’s a bit different than wine tasting – the offered taste is smaller, you still sniff and taste, but spit all out as the alcohol levels are so much higher. With that said, I usually only make it halfway through a spirit tasting until my lips grow numb and I have to take a break.

From spirit tastings I moved into a little bit of mixology classes and started experimenting with making cocktails at home. We hit on a few favorites and have stuck with them over the years.

My husband, also a lover of both wine and spirits, started buying me gifts that the home bartender would need, and I returned the favor and found him some unique items as well.

We now have travel kits, three or four shakers, different measures of “shot” glasses, bar spoons, single “rock” makers, simple syrup, brown sugar, sweet and dry vermouth, Amaro, Compari and other mixers, as well as a nice array of bitters, cherries, oranges, limes and lemons at any given time.

One friend, a fellow wine writer, asked me how I could like both wine and spirits. I found the question in and of itself to be peculiar, but answered anyway, I felt – and still do feel – that there are just as many discoveries in aromas and flavors in both. If you can detect things like fruit, nuts, botanicals, earth and wood in your wine you will be pleased to learn that some of the same aromas and flavors are in your spirits.

On hot days we often enjoy chilled Viognier, Chardonnay, Picpoul de Pinet, Sauvignon Blanc, sparkling…basically any white wine that we own. But, on some hot days we also have been known to enjoy a gin Martini, Moscow Mule, Aperol Spritz, Sazerac, Negroni, Margarita, Rob Roy, Old Fashioned or a Manhattan. Usually how it works is that we have a cocktail before (aperitif) or after (digestif) dinner, and a nice bottle of white wine with warm weather dishes such as salads, seafood, chicken and cheese plates. During the cooler days of fall and winter we often enjoy Rhônes and Bordeaux varietals with dinner, but still enjoy a cocktail before or after.

After our best meals, which usually means a beautiful sous vide filet and a red wine from our cellar, we often finish our evening not with a cocktail but with a nosing glass (aka a Glencairn) of one of our favorite single malt scotch whiskies. Then we linger over those flavors as well.

Now, how do you imbibe? Maybe it’s time to widen your taste profile a bit.

Vintage Eve Circa 1/2015: The Best Wine or Spirits Experience in 2014

April 3, 2018 by evebushman

Yep, it’s that time of year again. Forget about learning what your pesky new year resolutions were for 2015, I just wanted to know what your drinking epiphanies were in 2014! After learning what our Eve Wine 101 Facebook pals experienced, I’d have to say I have some new boozy goals for 2015:

Grape vineyards in Tuscany.

Scott E: At The Ace rooftop bar. A drink called the Mi Corazon. Fresno pepper infused cachaca, coconut, lime, nutmeg, served in a chilled metal cup.

Lisa B: Drinking shots of Russian Vodka with friends in St. Petersburg! We didn’t do it for long! It was the last day of our two-day tour and we begged our guide and driver to find us a place for that “Bucket List” experience. She found us a very nice restaurant and the servers and kitchen staff were so sweet to let us barge in and just do shots. It was a great experience! I highly recommend it! Just wish we could have stayed longer and tried some of their food. The restaurant looked very upscale. All the staff was young and gorgeous, polite and perfectly dressed. The food looked awesome!

Hope G: A 4-course Scotch dinner. Who knew the differences in Highland and Lowland Scotches were so pronounced and paired so well with oysters, game and beef. I did not expect to find a favorite in Dalwhinnie 25yr!

Barbara B: I simply liked discovering wines from areas under-represented here like the Xianomavro wines of the Naoussa region of Greece or the Slovenian wines fermented in ancient Amphorae…too cool and now planning wine visits to both countries!

Lee W: “The Black Dahlia” A toast to Elizabeth Short with Absolut Citron, Chambord and Kahlua, with an orange peel garnish at the Gallery Bar and Cognac Lounge in the Millennium Biltmore Hotel, Los Angeles. (The last place she was seen alive!!)

Wayne L: Chateau Montelena in Napa. Great venue and great wines.

Kelly B: Lunch at the Louis Roederer Champagne Family Home with Cristal, and other assorted favorite along with a 3 star Michelin Chef Prepared Meal and eating off Napoleon’s own gold eating utensils… or there is was the Zurich Wine Expo…nothing like drinking wine on a boat!

Theresa H: My 25th wedding anniversary trip to Napa. The castle hands down. Temecula was very enjoyable too. My first year in California has introduced me to so much fun… Oh oh wine tasting at The Jelly Belly Factory as well.

That is near Napa.

Lori R: Tequila at Solita.

Michelle T: We took our 10 and 12 year olds to Napa for the first time and took a winery tour at Frog’s Leap. Yep, we are those parents.

Jane S: Watching my husband sipping a glass or two or three of his special hand picked red wine every night.

Orlando R: Making shot glasses out of watermelon then freezing them with liquid nitrogen, and filling them with a habanero flavored vodka.

Ron C: Traveling to Willamette Valley in Oregon, staying in the Archery Summit winery guest house! Touring the winery and having an incredible experience with…great wine, great food and great friends!

Cathy M: Geeez, I was just happy to find original copper Moscow Mule mugs my parents had from the 1950s. Steve makes Alcatraz cocktails in them. You substitute vodka for tequila.

Melissa L: I must say that the adventures in Absinthe have been most enjoyable and filled with surprises. We evaluated 200 year old samples alongside the modern – like a liquid history lesson. Delicious.

Michael D: My favorite wine experience was during our trip to Italy last spring. The highlights for me were the driving tour through the Florence countryside in a classic Fiat 500 that ended with a wine tasting in a 15th century villa and drinking with the locals at the Cantina Do Mori in Venice… My favorite sprits experience was going to Bourbon and Branch in San Francisco for my 50th birthday. You have to love a place that won’t even ask you if you have a reservation unless you know the password and whose house rules include “Don’t even think of asking for a Cosmo”!

Michael M: Hands down the Henry Wine Group’s “Taste the World” event in Beverly Hills at the historic Beverly Hills Hotel. Loved meeting Elizabeth Spencer and trying her delicious Sirah. I think I met a few other cool people there too… (Eve Hammond Bushman)

Robin B: Had an amazing time with my partner-in-crime, Robin A., up in Paso Robles last August at one of Tobin James Winery’s annual barbeques. Got to taste a great array of wines (actually, it was more like glug it down to our heart’s content), eat fantastic food from local top chefs and listen to live music under the stars. Fun evening, and I will be going back.

Scott H: Finally getting 2 bottles of Alban Vineyards Syrah after being on the waiting list for 2 1/2 years. We opened one. It was worth the wait.

Dale G: Stagecoach wine tours in Solvang and Santa Barbara; day trip to winery in Lancaster surprisingly good. Still want to go to Temecula. Did Napa years ago.

Chris C: Hands down, getting married in a Vineyard in Temecula at Ponte in March, to my beautiful wife Jennie C. Boom!!

Eve Bushman has been reading, writing, taking coursework and tasting wine for over 20 years. She has obtained a Level Two Intermediate Certification from the Wine and Spirits Education Trust, has been the subject of a 60-minute Wine Immersion video, authored “Wine Etiquette for Everyone” and recently served as a guest judge for the L.A. International Wine Competition. You can email Eve@EveWine101.com to ask a question about wine or spirits that may be answered in a future column. You can also seek her marketing advice via Eve@EveBushmanConsulting.com

Learning at the Western Foodservice and Hospitality Expo 2017, Part One

September 22, 2017 by evebushman

I think this is the third time I visited the Western Foodservice & Hospitality Expo at the Los Angeles Convention Center and yet I always find several new items to taste, learn and see each time. If you work in the food industry, or own a bar, restaurant, catering business or winery you definitely should attend this multi-day event at least once.

I always take a slew of photos. If you don’t want to read my article take a gander at my slideshow here for the short version.

The favorites for me this year in both food and beverage include:

Kelvin Slush Company for several drinks including the Frose aka Frozen Rose made with wine and vodka, John Daly and Miami Mule; the “Resort Charger” that is a wine cooler/phone charger/beach table in one; St. Petersburg Vodka had a ever-so-slight sweet edge to it and “outscores Ketel One, Stoli, Grey Goose and Belvedere”; the Croqu Monsieur made with Ayoya Flatbread; Ginja 9 Cherry Liqueur can be purchased along with little dark chocolate cups; Lick’d natural ice cream bars; Pops Rumpopa Rum Cream Liqueur Almond flavor was yummy but they also make an original and banana; Torani syrup just came out with a lemonade flavor; Brooklyn Gin in its blue glass bottle was striking, as was its clean botanicals; Point Reyes cheeses; Don Chelada Michelada mix was perfectly spicy enough for a Michelada but would also lend itself well to a Bloody Mary or a spicy shrimp cocktail; Toguchi Japanese Whiskey from peated malt and grain aged in sherry and brandy casks; Kradjian olives and stuffed grape leaves; Breckenridge whisky; never skip watching the Honey Smoked Fish Co. “voted best smoked salmon” at least for the demo show they put on every year; Ohishi Japanese Whisky; Tailormade Foods cookies; Jozen Sake.

This year I attended two classes and share my notes from each below:

Driving Sales through Grass Roots Marketing, a Productive Team and Smart Operations.

I’ve heard Darren Denington from Service with Style speak before, may have even been the same topic. These are my takeaways this year:

Start with employee morale, if they are unhappy they are looking elsewhere, giving away freebies and talking about you negatively. Owners/Managers: spend time with your team.

Make sure your staff knows what items you make the most money from and push those.

Marketing starts with your guest’s perspective. Secret shoppers are one way to find out. You will need to impress a guest at least three times – by focusing on service. The “how can I help you” type of serve that In-N-Out and Chick-Fil-A are known for.

A whopping 85% of diners do the “one and done” with a restaurant due to staff with an “attitude of indifference.”

Staff need to allow just a 15-second statement to make to a customer that is not about the restaurant. (I highly recommend that you allow the staff to find their own script for that. It will come across more sincere if your cosmetic-loving waitress compliments a diner on her makeup.)

Once employee morale is high, then sell your promotions. Events, Happy Hour, whatever – if they are vested in the restaurants then their sales efforts will be effective and not forced.

Be aware of something the diner liked and offer a deal on a return visit. If the desserts slayed them then offer a free dessert at their next visit, etc. This gives them a reason to come back.

Partner with a non-profit on an event. Tests have shown that sales can go up afterwards.

Design a bulletin board to hold breakable items, add in what the cost is for each so that staff is tangibly aware of how things can add up.

Design different Happy Hours for each day it’s offered: Singles Nights, Legal/Biz Nights where they can invite potential clients.

Meat + 3 sides lunch campaign where less meat is offered than the full entrée, and less expensive sides are pushed.

Build your own marketing committee from your existing staff. This makes them listened to and engaged. Then plan one year in advance for all of the campaigns you want to do.

Lots to digest here so I’ll give you a week off and then you can return to read Part Two – all about what I learned from Bartender of the Year…Bar Rescue’s Rob Floyd.

Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust (WSET), a “certification in first globally-recognized course” as an American Wine Specialist ® from the North American Sommelier Association (NASA), Level 1 Sake Award from WSET, was the subject of a 60-minute Wine Immersion video, authored “Wine Etiquette for Everyone” and has served as a judge for the Long Beach Grand Cru. You can email Eve@EveWine101.com to ask a question about wine or spirits. You can also seek her marketing advice via Eve@EveBushmanConsulting.com

Wine 101: Rebirth of the Cocktail

October 7, 2016 by evebushman

I had noticed that other cities were doing cocktail events: our very own Santa Clarita Valley restaurants had bar programs that were vamping up with seasonal craft cocktails along with favorites our parents enjoyed like the rye-based Manhattan, blended whiskey-based Rob Roy, the Luxardo cherry and orange wheel in a whiskey-based Old Fashioned and the bright red Negroni that utilizes Compari and sweet vermouth and the vodka-based Moscow Mule with its bite of ginger beer.

Even the winners of our bartender contest at Cocktails on the Roof all had made at least one with brown spirits. And I’m betting that though they offered more than one cocktail at their tables, these were the winners. Look for their trophies next time you visit:

First Place, Newhall Refinery; Bourbon Bramble by Peter Nguyen: Evan Williams whiskey, St Germain liqueur, Cassis Noir De Bourgogne and lemon wedge.

Second Place, Olive Terrace Bar and Grill; Manhattan by Jonathan Cross: Bulleit rye, Carpano Antica, Angostura bitters and Luxardo cherry.

Third Place, Salt Creek Grille Valencia; Trader Vic’s Inspired Mai Tai by Diego Lara: Premium rum, Cointreau, lime juice, orgeat syrup, pineapple juice.

Why Cocktails

People have asked me how I came up with the idea for Cocktails on the Roof, now having completed its second successful year as Santa Clarita Valley’s only cocktail event. First came pal Marlee Lauffer, then on the board of the WiSH Education Foundation, who asked me to come up with something. Marlee had supported numerous non-profit events I had hosted with the help of many others in the past, including our first, Pour Into Sandy, which was followed by Pour Into Haiti.

Fast forward to A Toast and a WiSH – a wine event I pitched to the powers that be from the then brand-spanking-new Newhall Library and the WiSH board, where I excitedly explained what I wanted to do, including turning the private study rooms into tasting rooms for the night, etc.

After co-hosting and/or covering nearly every wine event in Santa Clarita, I soon realized: we have a lot of these, seemed like every week there was another wine tasting. At the same time I was probably sipping on a Manhattan, fresh from a cocktail class, and reading a book on spirits.

And that’s when it dawned on me: a real out of the box idea would be to orchestrate a cocktail event. I added the roof idea to make it that much more new. I didn’t want it to be a footprint of any other food or wine event so our vendors could either do a cocktail, mocktail, or a food using spirits. And I also wanted single spirit vendors.

Amy Daniels, the Executive Director if WiSH did all of the legwork, including rallying up a committee of like-minded people to help.

Everything fell perfectly into place, so much so that we are already planning next September’s #COTR17.

So what are you waiting for? Get out that cocktail recipe book and start experimenting. Note: if you are a wine drinker I would suggest not imbibing more than two in an evening as you aren’t yet used to the difference in alcohol percentage. And call Uber.

What Else You Can Make in Your Copper Moscow Mule Mug: The Bourbon Whiskey Buck

October 28, 2015 by evebushman

Instead of a Moscow Mule in that copper mug…here’s another thought, with a recipe from the 12-Bottle Bar book: The Bourbon Whiskey Buck. (Read the section on the Buck Bar to see what I’m talking about.)

A simple move from flavorless vodka to a smoky bourbon, and changing out the lemon for orange or lime, adds a much more distinctive flavor.

The Bourbon Whiskey Buck

1. FILL ¾ OF YOUR GLASS WITH CRUSHED ICE.

2. SELECT YOUR FAVORITE SPIRIT ( We like Buffalo Trace Bourbon.) AND ADD ONE TO TWO SHOTS (OUNCES).

3. PICK YOUR FRUIT, SQUEEZE ½ INTO GLASS. IF YOU’RE NOT A WIMP PUT SPENT RIND IN GLASS.

4. TOP WITH GINGER BEER.

5. STIR AND SERVE.

Eve Bushman has been reading, writing, taking coursework and tasting wine for over 20 years. She has obtained a Level Two Intermediate Certification from the Wine and Spirits Education Trust, has been the subject of a 60-minute Wine Immersion video, authored “Wine Etiquette for Everyone” and recently served as a judge for the Long Beach Grand Cru. You can email Eve@EveWine101.com to ask a question about wine or spirits that may be answered in a future column.

What Else You Can Make in Your Copper Moscow Mule Mug: The Rye Whiskey Buck

October 21, 2015 by evebushman

Instead of a Moscow Mule in that copper mug…here’s another thought, with a recipe from the 12-Bottle Bar book: The Rye Whiskey Buck. (Read the section on the Buck Bar to see what I’m talking about.)

A simple move from flavorless vodka to a spicy rye, and changing out the lemon for orange or lime, adds a much more distinctive flavor.

The Rye Whiskey Buck

1. FILL ¾ OF YOUR GLASS WITH CRUSHED ICE.

2. SELECT YOUR FAVORITE SPIRIT (We like Templeton Rye.
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) AND ADD ONE TO TWO SHOTS (OUNCES).

3. PICK YOUR FRUIT, SQUEEZE ½ INTO GLASS. IF YOU’RE NOT A WIMP PUT SPENT RIND IN GLASS.

4. TOP WITH GINGER BEER.

5. STIR AND SERVE.

Eve Bushman has been reading, writing, taking coursework and tasting wine for over 20 years. She has obtained a Level Two Intermediate Certification from the Wine and Spirits Education Trust, has been the subject of a 60-minute Wine Immersion video, authored “Wine Etiquette for Everyone” and recently served as a judge for the Long Beach Grand Cru. You can email Eve@EveWine101.com to ask a question about wine or spirits that may be answered in a future column. You can also seek her marketing advice via Eve@EveBushmanConsulting.com

Bowen’s Whiskey Tasted: Yummy Straight up and in the Bowen’s Binger Cocktail

October 16, 2015 by evebushman

I was introduced to Bowen’s Whiskey at the Cocktails on the Roof event I co-hosted recently. The vendor didn’t send a rep, no, this Bakersfield-based distiller was represented by a Bowen, JoJo Bowen herself.

I had one taste that night, and it was enough to make me seek JoJo out at the end of the night to ask if I could take home a bottle to review. Didn’t hurt that JoJo shared with me that Tasting Panel magazine had awarded their whiskey 94 points, and that some major competitions had also stepped up to the plate and given them bronze, silver and platinum medals since 2012.

Straight Up Tasting

Aroma: Banana, caramel candy, wheat toast, walnut, maple and warm wood.

Flavor: (with a few drops of water added) That same banana and caramel, warmed my mouth pretty good, vanilla bean, coconut, resonating with toasted oak and roasted nuts.

93 Eve pts.

http://bowenswhiskey.com/

Bowen’s Binger

2 ounces Bowen’s whiskey

Squeeze of lime

4-6 ounces ginger beer

Optional dash or two of bitters

Serve on ice in a Moscow Mule mug

Sounded a lot like a Whiskey Buck, which is loosely the same cocktail as a Moscow Mule – when you replace the vodka with whiskey, rye or bourbon in the recipe.

With the addition of a couple of dashes of angostura bitters and a full 6 ounces of Fever Tree ginger beer, this was one refreshing cocktail. If you prefer your whiskey iced down to reduce any of the burn components, love Moscow Mules or are just a fan of ginger, this is another option for imbibing your Bowen’s whiskey.

From the Website

Bowen’s small batch whiskey is intentionally unique by design. The approach from the beginning was to make something different that stands out, as common tradition seems to stifle ingenuity.

To keep Bud’s spirit alive combined with Wade’s own experience, we start with a 100% corn base, cut it with a proprietary structured water for purity and consistency, and age it to perfection in reclaimed, fire ravaged oak sourced from forests on central California’s Piute mountain range. Because of its corn base Bowen’s Whiskey is entirely Gluten Free.

We are known as the whiskey that both scotch and whiskey drinkers appreciate. It appeals to so many whether their preference is straight up, on the rocks or mixed. Both women and men enjoy the smoky “California campfire” taste that is Bowen’s Whiskey.

Like other great whiskeys, Bowen’s Whiskey neat, stands on it’s own. However, it also does very well in new and traditional cocktails or other mixed drinks not normally using whiskey like a Bloody Mary or a Margarita.

Our natural approach to marketing is straightforward, it just is what it is, a California whiskey. You either like it or you don’t.

Eve Bushman has been reading, writing, taking coursework and tasting wine for over 20 years. She has obtained a Level Two Intermediate Certification from the Wine and Spirits Education Trust, has been the subject of a 60-minute Wine Immersion video, authored “Wine Etiquette for Everyone” and recently served as a judge for the Long Beach Grand Cru. You can email Eve@EveWine101.com to ask a question about wine or spirits that may be answered in a future column. You can also seek her marketing advice via Eve@EveBushmanConsulting.com

Your SCV (and MORE) Happy Hour List

March 13, 2015 by evebushman

Besides the SCV Wine Calendar for events, we also have compiled a list of local Happy Hours taken from website pages or via email. Some of our hyperlinks go straight to the Happy Hour menus! (We have not visited all of these, so this is not a list of Eve Wine 101 recommended Happy Hours, it’s just a list of all the ones you can check out in Santa Clarita that we now know about!) If you know of any others please email them to us, as you see a pal emailed us a couple outside of SCV that we shared at the bottom of our list:

Azul Tequila: Monday through Friday 3pm until 7pm, $3.75 House Margaritas, $3.50 wine by the glass, $3.50 well drinks, $.99 Coors light draft, (All other draft beers $3.50) and $5 appetizers.

Bier Academy, Beer Bar and Grill: From 3 p.m. to 6 p.m. $1 off pints and appetizers. Pints can range from $3.50 to $7 depending on the type of beer. Always have 16 ounce $3 Rolling Rocks or PBR.

BJ’s Brewhouse: Monday through Friday 3-7pm, Sunday through Thursday 10pm until closing and all day Tuesday is half off wines by the glass or bottle. $4 craft beers and call drinks, $5 Mojitos and Martinis, $6 select wines by the glass, Happy Hour food menu.

Black Angus Steakhouse: Monday through Friday from 3pm until 7pm in the bar, Tuesdays and Sundays all day long, $3.50 well drinks, $4.50 16 ounce bottled and draft beers, $5.50 select wines by the glass and reduced prices on full sized appetizers.

Claim Jumper Valencia: Monday through Friday from 3pm until 6:30pm, Saturday 11am until 3pm, in the saloon only. Select menu of items priced between $2 and $8, $4 pints of draft beer, $5 to $8 select cocktails and $5 select wines by the glass.

Sazerac with Whistle Pig, Antigua Bitters, nice and neat at Cuvee.

NEW 2015: Cuvée Bistro & Raw Bar: 2-7pm every day with $2 Taco Bar from 2-5pm. (Though at press time I was just there on a Tuesday and we were offered but one get one drinks until 7pm.)

Don Cuco Newhall: Daily from 4pm until 7pm, select beers between $3.00 and 4.50, $5.95 Margaritas and $5.25 well drinks, half price on all appetizers, in the bar only.

Gyi-Kaku Sushi Bar: After 8:30 p.m. you can get house sake for $2.95, a mug of Sapporo for $3, a pitcher for $6.50, 50% off all cocktails.

Islands: Monday through Friday from 4pm until 7pm, select appetizers and drinks under $5. (A perusal of their website no longer shows pricing only the Happy Hour time.)

Kabuki: Monday through Friday 3pm until 6pm, Monday through Thursdays 9pm until closing and 8 pm until closing on Sundays. Select cocktails $5.95 to $6.50, lowered prices on select hot and cold Sakes, select wines are $3.50 a glass and lowered prices on select beers.

Lazy Dog: Monday through Friday 3pm until 6pm, Sunday through Thursday 9pm until closing in the bar and patio only, drinks priced from $3 to $7 and Happy Hour portioned appetizers between $3 and $6.

Le Chene: 4:30pm until 7pm every day except Saturday. No specifics on website.

Lucille’s Smokehouse Bar-B-Que: In the bar only from 3 until 7 pm Monday through Friday and 9pm until closing every day. Happy Hour menu, select 22 ounce draft beers between $4 and $5, $5.50 – $7.50 select wines by the glass, $4.25 well drinks, $6.50 – $7.25 Martinis, featured cocktails between $4.75 and $7.50.

Margaritas Mexican Grill: Monday through Friday from 3pm-7pm in bar area only. No drink specials listed on website.

Marston’s Valencia: Tuesday through Sunday 5pm to 7pm. $1 off Marston’s specialty drinks and Martinis, $4 select glasses of wine, $4 all draft beer, $3.25 bottled beer, $5 well drinks, $6 well martinis and Cosmopolitans. Happy Hour Appetizer menu.

Newhall Refinery: Available Tuesday – Friday 3:00pm-5:00pm: House Wine – Cabernet or Chardonnay $4, Specialty Beer Flight – Bartender’s Choice (3) 4oz. Draught $4, Custom Beer Flight – your choice of (3) 4oz. Draught $6, Brown Bag Special – 12oz. Bottle, Bartender’s Choice $4 (Guess brown bag style beer for additional comp), Wine Flights – your choice of (3) 2oz wine by the glass from $6, $2 off small bottled beer, $4 off large bottled beer, $2 off wine flights, $2 off wine by the glass, HAPPY HOUR BITES Available Tuesday – Sunday 4:00pm-5:00pm – Chipotle wings, lime cream, peanuts & cilantro $6, Chicharones, house yuzu kosho hot sauce, celery greens, radish $4, Pickled beets and cherries, frisee, warm goat crostini $5, Mini refiners fries $5, Warm olives $3 and Chili lime bar nuts $3.

New Moon Valencia: In the bar and lounge weekdays from 5pm until closing and all day long on weekends. Cocktails from $5 to $6, beer $3.75 to $5.50, wine $5 and appetizers from $3 to $6 (most are $4).

The Oaks Grille (inside TPC, Tournament Players Club): 4:30-6:30 Wednesdays and Thursday.

Persia Restaurant and Persia Lounge: Monday to Thursday 3pm to 7pm house wine $3.50 Domestic Beer $3, and Reverse Happy Hours every night from 8pm until closing for the same prices.

Presidente Santa Clarita: Monday through Friday from 2:30pm until 6pm in the cantina only, small bites starting at $2.50, all draft beer $3.25 for 14 ounce and $5.50 for 22 ounce, $4 plain and $4.50 flavored16 ounce house Margaritas, $5 to $6.75 for 16 ounce premium Margaritas, $3.50 to $4.25 tequilas, $3 well drinks, $4 house wine by the glass.

Rattler’s Bar B Que: Monday to Friday 3-7 p.m. bar only, food priced between $1.50 and $5.50, 16 oz. draft beer $4.99, 20 oz. draft beer $5.99, specialty cocktails $7 to $9.

Route 66 Classic Grill: Happy Hour in the bar and patio only and not during special events, Monday through Friday 3pm until 6pm and again from 9pm until closing, Saturday 9pm until closing and Sunday 7pm until closing. $1 off draft beer and $1 off well drinks.

Sabor Cocina Mexicana: Monday to Friday 2pm until 6pm $6 margaritas, $4 beer, $4 well drinks and $6 appetizers.

Salt Creek Grille Valencia: Monday through Friday 4-6:30 pm in the bar only, well drinks $4, draft and bottled beers $4 and house wines by the glass $4. Bites ranging from $4 (soup of the day) to $10 (jumbo shrimp cocktail).

Sisley Italian Kitchen Valencia: Monday through Friday 3-7pm, Saturday 8-10pm and all day Sunday well drinks between $3 and $5, several appetizers between $3 and $4.95.

Watermelon Margaritas at solita

NEW 2015: Solita Tacos and Margaritas: Two Wood Grilled Chicken, Crispy Fish and Tofu tacos for $4.00, Oak-Roasted Chicken, Pork Carnitas, Chorizo Sweet Potato and Black Bean or the Chicken Taquitos are $5. Guacamole $6. House, Frozen or Skinny Margarita for $6. Well drinks and wines $5.00. (solita Tacos & Margaritas Valencia will be rolling out more specials every Tuesday, for Taco & Tequila Tuesday, offering live music, Frozen Margarita Flights, taco options and more from 3:00 pm to close.) Happy Hour and Reverse Happy Hour every Sunday, Monday, Wednesday, Thursday and Friday from 3:00 pm to 6:15 pm and 9:00 pm to 11:00 pm; Taco Tuesday is every Tuesday from 3:00 pm to 10:00 pm, with the bar staying open until 12:00 Midnight.

TGI Fridays: “Drink specials all day, every day” includes $3 – $4 beers, cocktails $4 and up.

Vines (in the Hyatt on Town Center Drive): Lounge and patio from 4pm until 7pm daily, $6 bites, $5 bartender specials as well as select wines, $4 domestic beer and $5 craft beer.

The Vu: Everyday 4 to 8pm.

Wokcano Valencia: In the bar and lounge area: Monday 11am until 2am, Tuesday – Thursday 3pm to 7pm and 9pm to 2am, Friday 3pm until 7pm, Saturday 11am to 5pm, Sunday 11am to 5pm and 9pm to 2am. Happy Hour food menu, $4 draft beer, $4 Sangria, $4 well drinks, $4 house wine, $5 Sake Bomb.

Wolf Creek Restaurant: In the bar area only Monday 4pm until closing, Tuesday through Friday 4pm until 6:30pm, Saturday 8pm until closing. Happy Hour pizzas $5.50 and 25% off other appetizers.

Wood Ranch BBQ & Grill: Happy Hour 3pm until 6pm.

And Outside of SCV:

MAGNOLIA HOUSE: No need to knock, as the door is always open at Magnolia House! Pasadena’s favorite new restaurant and bar introduces Neighborhood Hour every Monday through Friday from 4:00 pm to 6:30 pm. Offering discounted wines, well drinks and their signature cocktails, this cozy bungalow has something for everyone on the block. Sip on Bar Manager Colin Shearn’s tasty Cocktail of the Moment from his newly released cocktail menu for only $7.00, or kick back and relax while you enjoy the signature Magnolia House Sangria for $6.00. Pint-loving pedestrians will not be able to resist popping in to try all five craft beer options (at just $5.00 each), including the Craftsman 1903, Heavenly Hefe, Mother Earth Cali’ Creamin’, Santa Barbara Common Ale and Swamis IPA. Pair these budget-friendly beverages with gourmet snacks from Executive Chef Kyu Yi and bite into delicious dishes like Crunchy Ahi Tacos with spicy tuna, avocado crema and radish or Margherita Flatbread ($8.00) topped with spicy tomato, burrata, basil and a cilantro-pistachio pesto. Or get food tipsy off the Drunken Nachos ($7.00) smothered in beer queso sauce. Additionally, guests can dine on Blistered Shishitos ($5.00) served with sweet Thai chili and ponzu sauce, as well as Lebanese Beef Skewers,($6.00) drizzled with tahini yogurt sauce. Do not miss out on this new hotspot, where Neighborhood Houris reinventing Pasadena evenings and making it easy for you (and your wallet)! Magnolia House is open for Neighborhood Hour Monday through Friday from 4:30 pm to 6:00 pm; 492 South Lake Avenue, Pasadena, CA 91101; 626.584.1126.

RASCAL: The only rule at Rascal, is that there are no rules! This favorite local hotspot on South La Brea Avenue hosts Happy Hour seven days a week. With $6.00 Eats & House Libations available throughout the entire restaurant (not just bar), it is quickly becoming everyone’s favorite pastime. With something for everyone, Rascaloffers traditional beverage choices including cocktails like the Moscow Mule and Margarita, as well as House-Made Red Sangria and the Cold Duck, a sangria topped off with sparkling cava brut. Beer lovers can enjoy pints of the North Cost Scrimshaw Pilsner, while discriminating winos will delight in select red, white and sparkling wines like the 2013 Solar de Estraunza and the 2011 Garnacha Beso de Vino. Executive Chef Andy Lee keeps everyone happy with favorites like Spicy Italian Sausage with blistered red watercress, olive oil and olive tapenade, a classic Burger topped with beer-deglazed caramelized onions, cheddar, arugula, vine-ripened tomato and herb remoulade, as well as Brussels Sprouts sprinkled with smoked bacon, shallots and garlic and drizzled with whole grain mustard sauce. Buttermilk marinated fried chickenis so good, it is served two ways: A Fried Chicken Sandwich, which is stacked with tomato, Napa cabbage and tzatziki and the classic comfort-dish, Fried Chicken & Gravy is smothered with Italian sausage gravy. Non meat-eaters can enjoy a pita bread-packed Vegetable Gyro Sandwich stuffed with potato croquet, tabbouleh, curry hummus, tzatziki and queso fresco. Why let the happy stop there? Rascal wonders the same thing, which is why every Sunday is Sunday Funday, a game night, offering a variety of board games for patrons to play, while sipping on Happy Hour cocktails (at Happy Hour prices) “all night long.” Checkmate! Rascal is open for Happy Hour from 5:00 pm to 7:00 pm every Tuesday through Saturday, and 5:00 pm to 11:00 pm every Monday; and Sunday Funday is every Sunday from 5:00 pm to 10:00 pm; 801 South La Brea Avenue, Los Angeles, CA 90036; 323.933.3229.

TIPPLE & BRINE: Known for their bountiful bivalve bar of fresh oysters and creative custom cocktails, Tipple & Brine continues to shine and is quickly becoming the gem (or pearl, more appropriately) of Sherman Oaks. Currently presenting a Social Hour every Monday through Friday, from 4:30 pm to 6:30 pm, guests can stop in for gourmet fare and drinks at discounted pricing. Dive in with $5.00 Oyster Shooters and $7.00 house-made classic cocktails, like the Old Fashioned or Moscow Mule crafted with Tito’s Vodka.The beer and wine is more than fine, with $5.00 draft offerings of Firestone IPA, Mama’s Little Yella Pils, Golden Road Hefe, Craftsman 1903 or Dogtown Brown and four wine selections of Pinot Grigio, Chardonnay, Pinot Noir or Cabernet Sauvignon for just $6.00 per glass. Slurp down fresh Oysters for just $2.00 a piece or a plate of Warm Marinated Olives for only $4.00. Additional menu favorites are occasionally rotated during Social Hour, but generally consist of delectable dishes like Crispy Oysters with sauce gribiche ($7.00), Brussels Sprouts ($5.00) and Mussels & Fries ($7.00). Stop in for some social time and savor some of these select pairings at this Sherman Oaks hotspot! Tipple & Brine is open for Social Hour every Monday through Friday from 4:30 pm to 6:30 pm; 14633 Ventura Boulevard, Sherman Oaks, CA 91403; 818.528.2550.