Issue link: https://digital.copcomm.com/i/10329
ON-PREMISE PATTER The Skinnyon Cocktails J photos by Maria Schriber ust as the classic cocktail revival is becom- ing old hat (so to speak) for bartenders, the skinny cocktail is the latest wave, making its debut last year when it was first featured on reality TV show Real Housewives. The Skinny Margarita was a good excuse to imbibe sans the sugar content of simple syrup or other sweetened mixers. THE TASTING PANEL caught up with Beam Global California Marketing Manager Paige Guzman, who met us at Suite 700, the rooftop bar at Santa Monica’s Shangri-La Hotel, to school us on the art of dipping into “skinny” drinking. “Skinny cocktails should always maintain the flavor, the integrity and the fun of the cocktail,” Guzman insists. “You’re able to lower calories by leaving out sugar. Look at your ingredients; simple syrups can be replaced by soda water, diet soda or Splenda.” While two ounces of alcohol equal 100-150 calories (and the higher the proof, the higher the calories), the skinny version of your customer’s favorite tipple deducts from waistlines and delivers a mes- sage that your bar or restaurant Trust Your Bartender “Today’s bartenders not only master a skill, but have turned their skills into a craft,” points out Paige Guzman, West Coast Marketing Director for Beam Global. “Setting trends for customers— such the skinny cock- tail—reinforces creativity and social consciousness.” The Skinny Vanilli takes Cruzan Vanilla rum and combines lime juice, soda water, a splash of pineapple juice and agave nectar, a natural sweetener that does not spike blood sugar levels. is as socially conscious of the liquid menu as it is of the fare it serves. Michelle Hodan, CEO of Santa Monica’s Shangri-La Hotel, with Marc Smith, hotel designer and owner of its on-premise venues. “Spirits and food companies deliver what consumers demand,” notes Guzman. “And right now, demand is ahead of sup- ply. Rum and vodka play a large part in summer entertaining. We want to feel and look good. So the skinnies enable you to do what you love to do, but also to know exactly what you’re drinking.” 20 / the tasting panel / may 2010 Steven Shumate, bartender at Suite 00 at Santa Monica’s Shangri- La Hotel, created this skinny cocktail called the Even Steven, using Effen Black Cherry vodka, cranberry juice for color, soda water and a drizzle of agave nectar.