Thursday, July 21 • 1:00pm - 2:30pm
Make your Mark: How to Create a Modern Classic

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When we think of the great bars of the past and present, they are known not by their decor, and certainly not by their toilets, nor even by their staff but by the cocktails created there that have stood the test of time. The signature cocktails of a bar or restaurant are what become their legacy long after last call. Some, like the Duke’s Martini, put a bar’s unique stamp on a classic and make it all their own. Some, like the Benton's Old Fashioned and the Old Cuban, help feed the fame of the bar around the world. And some become so famous, like the Tommy’s Margarita and the Bellini, that they make a bar or even a city a place of pilgrimage. A rare few, like the Bramble and the Penicillin, become so renowned that they become more famous than the bars where they were born, and become the signature of a bartender. What are the How do you go about creating a ‘signature cocktail’? Does it happen organically, or is it by design? Once you have a great drink, how do you make it stick, and how do you make it famous? When is a Signature Drink an asset to your bar, and when is it an albatross? And are we now in an age where Bartenders have Signature Drinks rather than Bars? Celebrated bartenders Naren Young of NYC’s Caffe Dante, Tom Walker lately of the American Bar and now Attaboy, together with not so celebrated bar fly Jacob Briars, will show how, when done well, a Signature Cocktail is a great way to engage guests, turn guests into regulars, drive repeat custom and put you and your bar on the cocktail map for ever.

avatar for Jacob Briars

Jacob Briars

Advocacy Director, Bacardi
Jacob Briars likes to describe himself as New Zealand’s 7th most famous bartender, but usually that just gets people asking where New Zealand is and who the other 6 bartenders are. For the past few years he has travelled the world as a much-loved spirits educator for some of the... Read More →

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Robert Simonson

Spirits/Cocktail Writer, New York Times
Robert Simonson writes about cocktails, spirits, bars and bartenders for the New York Times, where he had been a contributor since 2000. He is the author of the acclaimed 2014 book "The Old-Fashioned: The World's First Classic Cocktail" (Ten Speed Press). He is also a major contributor... Read More →
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Tom Walker

Tom’s career in hospitality stretches back 15 years and his career behind the bar is now in its eighth year. Initially starting out as a weekend glass collector at a bar in Newcastle to earn funds for travelling, Tom went on to work in bars in Australia before moving to Edinburgh... Read More →
avatar for Naren Young

Naren Young

Naren started studying classic cocktails at the tender age of, ahem, 15. Seriously, he did. Over a 20 year career in the hospitality industry, working across many different areas, Naren's skills have taken him around the world in various capacities: from training bartenders and consulting... Read More →

avatar for Bacardi USA

Thursday July 21, 2016 1:00pm - 2:30pm CDT
Fleur de Lis Suite at the Royal Sonesta Hotel