A Fresh & Bright Twist on A Bloody Mary Cocktail

I wanted to share a cocktail that I recently came up with inspired by the carrot ginger juice from Natalie's Orchid Island Juice Company. It's also inspired by perhaps on the most contentious cocktails out there, the Bloody Mary. The Bloody Mary is the drink that has a million recipes, of course, each and every one of yours is the best and most perfect one. But truly, at the end of the day, the drink that you make for yourself and the one that you enjoy the flavors of, is the ideal recipe. In this case, I am going to make it a little bit lighter in more refreshing. I love a Bloody Mary but sometimes it can be a little bit heavy and it can bog you down a bit. By using Natalie’s carrot ginger juice it's going to lighten it up while still being fresh. You will still get those kind of vegetal notes in there, but it will just a little bit brighter a little bit more crisp.

To build this cocktail you're going to start off with 3 ounces of the carrot ginger juice. You always want to measure our ingredients, this way you know when you go back to make your second cocktail if you want to tweak something a little bit -- a little bit more citrus, a little bit more sweet, a little bit more booze — you’ll know how much to add or subtract. If you want a little bit of acidity, you can use lemon or lime juice, add about an ounce like in a typical Bloody Mary.

I don't know how you take yours, but I like mine with a bit of kick to it, so I made a cayenne simple syrup. It’s very very easy to do. Just one part water, one part sugar; I used a raw sugar in this case. I used 4 ounces of sugar, 4 ounces of hot water and stirred it together until the sugar was dissolved. Then add 1/4 teaspoon of powdered cayenne. Stir it up, let it infuse and just get all of that kick to it. Spice is super personal so whatever your vibe is on that you can make it to your liking.

Next, add about an ounce and a half of vodka -- I used Ketel One but any high-quality vodka will do. Ketel One is available everywhere; it's clean and crisp, it's pure and it's not going to get in the way of all of these wonderful flavors that we're adding to our cocktail. I then threw in a pinch of salt -- you can really add any spices that you want. I also added some cracked fresh pepper into my cocktail to tie it all together.

And then you're going to ice up your shaker -- you're not going to shake this cocktail -- you are going to do a technique known as rolling or throwing the cocktail. I actually prepared some special ice with the orange and beet juice from Natalie's -- again just going back to those vegetal flavors. To make the ice cubes all I did was pour the juice straight into some ice trays tossed him into my freezer overnight and then you get intensely beautiful colored and flavored ice. Of course you can use regular ice and it's going to be just fine as well.

Alright, now you pour it into the shaker with your cubes and just roll it back and forth. So what it's going to do is a little bit of chilling it and also combining the flavors together in a really nice way. It ties everything together and gets all those flavors working harmoniously.

When you pour it into your glass, it just looks like a beautiful garden style Bloody Mary. If you drink Bloody Mary’s, you know they are all about the garnish. So what direction are you going to go with this? I took some celery hearts with wonderful small leaves and used some carrot tops and put that in as well. Then I added some fresh basil straight from the plant, to get some wonderful aromatics. And since I like spice as well, I threw in some pickled jalapeno to top it off. You should definitely have some fun with this drink. There a million variations with other spices, you do whatever garnish you want to do. This recipe is really a fun, light and refreshing take on the bloody Mary, I hope you enjoy it. Cheers!

Charles Joly

Ingredient Recap:

3oz carrot ginger juice

1oz lemon juice

3/4 oz cayenne simple syrup

pinch of salt & pepper

1 1/2 oz Vodka

Garnish

Inspired by Natalie's Orchid Island Carrot Ginger Juice, Charles creates a lighter, brighter Bloody Mary cocktail recipe perfect for summer sipping.

Easy Recipes To Create fun summer Drinks Out Of Classic Cocktails

As a working mom of four very active kids, I am all about “semi-homemade” cooking. The meals I can create with a rotisserie chicken are endless. If I can do it with food, why not drinks as well? I obviously drink a lot of Crafthouse Cocktails and recently I’ve had fun using them as a base cocktail and turning them into something a little more fancy. Basically, I’ve been playing dress up with my ready-to-drink cocktails and the end result has been delicious and so much fun!

My first attempt at doctoring up a Crafthouse Cocktail was with the Paloma. I love our Paloma — it is light, refreshing and never too sweet (a problem I have with most margaritas). Over at Crafthouse there has been a lot of talk about Spicy Margaritas, so I thought why not try a spicy Paloma? Using the advice of our mixology master, Charles Joly, I made a simple syrup using one cup of sugar to one cup of really hot water. I mixed it until the sugar dissolved and then added one jalapeno pepper cut into slices, seeds removed. I let it sit for a couple hours and then strained the peppers out of the syrup. I poured about 2 teaspoons of the syrup into a glass, added the Crafthouse Paloma and stirred (add more or less syrup depending on taste preference). Then I added ice and a jalapeno slice for garnish. It was amazing. Better than I could have imagined…grapefruit & jalapeno are like long lost lovers united in a glass of ice just for my enjoyment.

My next attempt at creating an original-semi-homemade cocktail recipe involved a Smoky Margarita and juicy watermelon. I bought a huge watermelon but didn’t have enough room in my fridge to store the leftovers. Being that it was taco Tuesday, I also had a Smoky Margarita (made with Mezcal) on hand. So, I took the leftover watermelon (about 2 cups), ice, the juice of one lime and blended it together making a delicious frothy frozen drink and then added my 200ml can of our Smoky Margarita and blended for about 10 more seconds. The end result was cold, refreshing and delicious. And since the ice and fruit diluted the margarita, it was a low alcohol treat as well — which is sometimes a good thing on a Tuesday night.

My final cocktail concoction came about last weekend when my brother and his family were in town. We had been to the mountains and returned to find some super soft strawberries waiting for us. Instead of tossing them, I made another 1 to 1 simple syrup and this time added sliced strawberries. I let the syrup sit overnight in the fridge to really infuse the strawberry flavor. Since we had company, I went and bought a couple of our 750ml bottles of Southside, a gin cocktail made with mint and lime. It is one of the original Crafthouse Cocktails and a true classic. After straining the strawberries out, the syrup was deep pink and the taste reminded me of homemade strawberry jam. The freshness of the strawberries was a perfect companion to the mint and lime and before we knew it, we had drank it all. The syrup was just enough for the one big bottle, about 6 servings, and we all wished we had more. It felt like a real summer cocktail with just enough sweetness to make it special.

Each recipe was super easy and fun to make. The simple syrups can easily be mixed with sparkling water to make non-alcoholic “mocktails” as well. I’m already thinking of some fun ways to doctor up our other cocktails but in the meantime, I’ll definitely add these semi-homemade drinks to my happy hour rotation.

Cheers!

Jen Stamper

Work Hard, Family Hard

This liquor supplier thing is a tough business. There are people who make it look easy, but for most of us it is a daily grind until you reach a high level of success, and then it’s still hard. I’m not saying I don’t love it because I do. I bring this up because this job often requires a lot of travel to make sure we are operating as effectively as possible and maintaining and building relationships is all a part of the business. Right now, I am traveling as safely as possible in Georgia, checking on some of our amazing partners and working with our distributor to secure additional placements in both retail stores and locations where Crafthouse offers the option of a perfectly balanced and high quality quick cocktail while offering low touch and consistency, for resorts and movie theaters.

This trip is extra special to me because I was able to bring my family along. Balancing work life and family life has never been easy but this trip to Georgia has been the perfect balance of both. We started in Atlanta where my wife Kathy got to spend quality time with her childhood friend and the kids went to see some great local highlights, including the aquarium, while I worked the market. We came back together as a family and got to spend time together in the evenings. After leaving Atlanta, we stopped at a lake to cool off, go waterskiing and tubing. That night we stayed at a Springhill Suites by Marriott who carry Crafthouse in their Marketplace. It was great to talk to the staff at the Marriott and see firsthand the success they were having with Crafthouse. I even got to talk to a few guests of the hotel who had purchased and enjoyed a few of our cocktails.

We are currently at Sea Island Resort – a Five Star hotel that serves Crafthouse at the beach, in-room, on the golf course and potentially banquets when they resume. This has been a real highlight. As a family we have been able to watch baby sea turtles make their way from the nest to the ocean under our protective eyes, gone fishing where we caught some Spanish Mackerel that we had for lunch( and managed to hook a few sharks in the process), and spent countless hours at the pool and body boarding in the ocean. All this fun was perfectly intertwined with me doing a full Sea Island staff training, having a meeting with the resort’s Beverage Director and talking to the servers at the beach on a one on one.

Like most parents, I enjoy having my kids think I’m “cool,” and this vacation did just that. Not only were we able to travel around the beautiful state of Georgia and stay at a gorgeous resort, these last few days I was a bit of a “celebrity.” Having so many staff come up and introduce themselves to me, letting me know how much they appreciate me being there and how much their guests love Crafthouse, certainly put me on the kid’s cool list, even if it’s only temporary.

Anyway, this post wasn’t meant to boast or complain. It was meant to outwardly express my gratitude for those times where I can really appreciate quality time spent with my work and family. I hope it can happen again soon!

Matt

What the world needs now…Is a little more Crafthouse by Patrick Jean-Baptiste

As we move into July, I think about the month’s holiday that for a moment brings everyone together, a day people have circled on their calendars to celebrate disruption in the status quo. Of course, I am talking about the anniversary of the launch of Crafthouse Cocktails. The first public pouring of Crafthouse Cocktails was seven years ago, on July 22, 2013 and the world was different then: Tik Tok was the sound your clock made; ZOOM was an old PBS kids TV show; Yeti was another name for Bigfoot.

From day one, the culture of Crafthouse Cocktails has been comprised of two things: Hard work and FUN! We have had bumps in the road, we have had disagreements and we have had massive success. Above all, we have laughed…a ton! I have come to know that only by meeting our challenges head on, maintaining a commitment to our convictions and starting each day with a positive attitude, do we, as a collective, move through each day feeling that we have really accomplished something.

I am fortunate and uplifted by the fact that I am surrounded by people in my home and work life that are principled and trust that if you do good things, good things will happen. I also appreciate that we never stop asking how we can be better.

When we all look back at this seventh anniversary of Crafthouse, I expect we will all remember which Crafthouse Cocktail we were drinking and that regardless of which flavor, we recognize that each one is what contributes to a meaningful experience for us all. I guess what I am saying is that as I look around me today, I am wanting the world to be a little more Crafthouse.

Patrick Jean-Baptiste

President, Crafthouse Cocktails

What’s Old is New Again (and again and…) by Charles Joly

Want to turn up the heat in a room full of bartenders? Simply chime in with your recipe for the venerable Old Fashioned.

Standing tall, center stage in the current cocktail renaissance, the Old Fashioned boasts as many iterations as it holds devotees. 

How do you make an Old Fashioned? Your answer tells me more than just your taste preference. Where you hail from. Whether you spend formative years with the Brady Bunch, Friends or Mad Men. Your grandparents had a summer cabin in Sheboygan, Wisconsin…I know. It’s written all over your drink order. 

The barroom has long been a standing pulpit for debate. Leave politics behind and let’s discuss cocktails, a far more civilized topic. Bourbon or rye? Canadian or American? Sweet or sour? Fruit salads, red glob cherries, soda water, muddlers...pineapple? They’re all part of the two century history of this little glass of liquid. 

If you’ve been acquainted with the Old Fashioned prior to say, 2000, chances are you reach for the orange slice and cherries-  weathered muddler at the ready, prepared to pulverize said fruit.

My friends from the Badger state vehemently clutch the brandy bottle. Their Old Fashioned concluded with a splash of 7-Up or “sour mix” propelled from a sticky gun, holstered at the ready behind so many well worn bars.

The modern enthusiast has adopted a much simplified approach. Although, not modern in itself at all. This stripped down, “chopper” of a cocktail long predates its fruit laden progeny. Take a trip with me. The Old Fashioned is, in fact, the very definition of “cocktail”.

A short and slightly blurry history

You see, the word “cocktail” hasn’t been traced in text prior to 1803. In a booze filled stroke of serendipity, a New York publication actually defines the word for us after its second appearance in 1806. Upon seeing it in print, a curious reader inquired about its meaning to the editor. The paper obliged and eureka!, we have a definition:  “... a potent concoction of spirits, bitters, water and sugar.”

Americans were just beginning their love affair with these convenient, single serving drinks. Punch had long been king (and would retain great popularity for decades to come). Our fledgling country had work to do. All of that work meant we were more thirsty than ever. We just didn’t have hours to tick away, crushing gallons of punch.

Liquid evolution

Simple in its preparation. Accessible in its ingredients. Forgiving in its proportions. Endlessly customizable. The Old Fashioned has all of the makings of a timeless classic. No ice? No problem. Citrus? A treat if you had it. Rye? Cognac? Rum? Bourbon? Moonshine? Yep, yep, yep, yep, yep.

Americans are a curious bunch. Our drive to innovate is as strong as our thirst. As we inched toward the 20th century, rapid globalization was occurring. Imports flooded in from Europe. Exotic liqueurs, wines and spirits began to entice the public’s palate. The humble cocktail sprouted wings and took on new dimensions. 

Amidst the excitement of curacao, maraschino and vermouths from far away lands, many seasoned drinkers still had a taste for simpler times. They wanted their cocktail- a mix of spirits, bitters, sugar & water.* A skilled bartender has always been one to oblige a parched patron. So in the 1880s we began to see this well known mixture given a name- The Old Fashioned (and many variants thereof). The nostalgic imbiber could now walk into a bar, “I’ll have an Old Fashioned whiskey cocktail.” And so the humble c-o-c-k-t-a-i-l becomes a Cocktail.

(*To be sure, variants abound even in the Old Fashioned’s early life. Syrup or rough sugar? Muddle or shake? Chunk of ice or pieces? And on and on… Many brave writers have explored the subject. May I suggest “The Old Fashioned” by Robert Simonson for a deeper dive.)

Time moves on, the old bartenders step down and tastes change. The Old Fashioned seems to become the victim of a decades long game of “telephone”. Versions emerge on the other side of prohibition, two world wars and the Depression tattered and barely recognizable. The streamlined, old, Old Fashioned is largely buried until the modern cocktail renaissance. 

To be fair, I’m quite happy it remained on life support, even as the fruit, sour mixed soaked version. After all, taste is taste. The drink you order is yours to enjoy. The duty falls on the bartender to explore your preference. I’ve always asked “Fruit salad in? Or stripped down, old school style?” (If you must use fruit, I recommend looking for a quality maraschino cherry like those imported from Italy. Otherwise, making your own is a fun and easy project.)

But happy times are here again and we welcome the sleek, sexy and sophisticated version home. And how its return has been welcomed! (I was personally waiting at the airport for this cocktail’s triumphant return: hand-drawn sign, oversized teddy bear & muddler in hand.) Find a watering hole that’s paying attention to the craft of bartending and they’ll be at the ready to make you the 19th century classic. Sometimes now referred to as the Old-Old Fashioned. Spirits, bitters, water (ice), sugar (and a twist). 

Option B: Grab yourself a bottle of our Rum Old Fashioned. This is the version I’ve found my enjoying over the past years, so I couldn’t have been happier to be able to bottle it for you.

I make mine with “whiskey drinker’s rum” - long aged, loaded with character and a bit of funk. We were able to call our friends at Plantation Rum and source the very same, top-quality booze. Add in some incredible chocolate bitters from Bittered Sling and the balance of mocha, coffee and ex-bourbon barrels sign together harmoniously. Topped off with a spritz of orange oil from a twist and I’d wager this will become your go-to as well.

Find the book “Old Fashioned” 

https://www.indiebound.org/book/9781607745358?aff=penguinrandom

Tools to Make Your Own

Garnish Your Cocktail:

https://www.amazon.com/Crafthouse-Fortessa-Professional-Barware-Charles/dp/B01LYBUJB5?th=1

Find Charles On Instagram:

@CharlesJoly

@TellTailVintage

Find Bitters:

https://www.bittersandbottles.com/search?type=product&q=bittered*+sling*

The Crafthouse Cocktails Father's Day Gift Guide

Working in a company where you are the only woman has its privileges. One of them being that when you ask for good Father’s Day gift ideas, you get a great response. While I am accustomed to buying for men (1 dad, 1 husband, 3 brothers, 1 brother in-law, 1 father-in-law), sometimes a girl needs fresh ideas. We came up with so many inspiring ideas, I decided to compile and share them on the blog. So here goes, the first ever Crafthouse Cocktails Father’s Day Gift Guide.

FOR THE COCKTAIL LOVING DAD:

1. A mix & match case of Crafthouse Cocktails Bottles. Our online partner, Bounty Hunter Wine is offering a GREAT deal, 20% off a case of our bottles using code CRAFTCASE20 (but hurry the deal ends on June 13th). This is perfect for the cocktail lover in your life who can’t get Crafthouse near him. Plus, with bars and restaurants closed during the pandemic, dads everywhere are tired of mixing their own cocktails. A full case of 12 bottles that serve 6 ready-to-drink cocktails each, will keep any dad happy and his glass full for a long time -- just open, pour over ice and enjoy a perfectly crafted cocktail anytime, anywhere.

2. Speaking of cocktails at home…does your home bar need an upgrade? Crafthouse by Fortessa is a classic line-up of barware designed by (Crafthouse co-founder) Charles Joly. The glassware is solid and beautiful yet durable and dishwasher safe…and on sale using code DADJOKES (love that!). If you have plenty of glassware but are looking for pieces to make his bar legit, take a look at their shaker set or the masculine tool set-- because what dad doesn’t like tools? If he’s a sophisticated cocktail-making man then the smoking box will elevate his bar to pro status and make him the envy of every dad in the neighborhood.

3. We’re going to keep the cocktail and home bar ideas going with Bittered Sling Bitters Aromatiques gift pack ($54). This set provides cocktail and culinary creations, both savory and sweet, with a set of flavorful tools to inspire creativity. Produced exclusively in Canada, Bittered Sling's award-winning, small-batch cocktail bitters incorporate locally-sourced herbs, fruits and spice. Step up your flavor game and have fun experimenting with flavors in everything from cocktails to marinades.

4. A book that is equally as beautiful as it is useful for the cocktail lover in your life. The Aviary Cocktail Book ($85) features over 100 innovative and delicious recipes from the acclaimed Chicago bar The Aviary, created by Chef Grant Achatz and Nick Kokonas, owners of the world-famous restaurant Alinea. This ultimate bar guide will be equally at home in your kitchen, the basement bar, or on your coffee table. Endlessly engaging, this is not your gentleman’s guide to cocktails – it’s the definitive word on 21st century cocktails.

THE SELF CARE DAD:

5. There are a lot of parts of a man’s body that I like and even admire…but men’s feet are not one of them, especially this time of year when they are on full display in man sandals. Any product that can help improve men’s feet gets a thumbs up from me. Footnanny created a line of products just for men and their feet. The Foot Soaking Salt ($25) combines a powerful mix of all-natural salts and eucalyptus essential oil to pull the maximum amount of stress, swelling and impurities from the feet. A great gift for the guy who’s always on the go and on his feet.

6. Men might look more distinguished as they get older but that doesn’t mean he likes aging. The Lumin Age Management Set ($48) is an easy way for dad’s to restore their youthful glow while preventing the signs of aging. This is especially helpful in the summer when too much sunshine can accelerate aging and leave him looking older. This kit comes with Moisturizing Balm, Dark Circle Defense eye cream and Anti-Wrinkle Serum.

7. Voted the best all-around razor, the Philips Norelco One Blade Electric Trimmer and Shaver ($34.97) is a versatile tool that can easily tackle both facial and body hair. You can trim, shave, edge or groom on wet or dry hair and with or without shaving cream. It is the perfect razor for daily use, traveling and even camping. If your man has let everything go and grow during quarantine, this is the gift to get.

8. A healthy scalp leads to healthy hair and can even help prevent hair loss. Briogio Scalp Revival charcoal + coconut oil micro-exfoliating shampoo ($42) detoxifies, exfoliates, soothes, and balances the scalp for optimal scalp health. This award winning shampoo is 98% natural, sulfate free, gluten free, dye free & vegan. You can feel good about buying it and he will love how his scalp feels refreshed and moisturized. This definitely isn’t your dad’s dandruff shampoo but he will love the upgrade.

FOR THE OUTDOOR DAD:

9. Yeti. Basically anything Yeti. We love Yeti. Dad’s love Yeti’s. Everyone loves Yeti. They are well made and durable while also being incredibly good looking. If you want to make him extra happy and splurge on him, the coolers are a great gift. You can go small with the Hopper Flip 8 Soft Cooler ($199) – perfect for keeping things cool like the canned cocktails he’s going to enjoy while fishing, kayaking or hiking. Or go big and get something the whole family will enjoy like the Tundra 45 Hard Cooler ($299) that promises to keep everything ice cold even on the most sweltering of summer days. If he’s a Crafthouse fan, you can spend a whole lot less and get him a Crafthouse Yeti ($30), the perfect vessel to keep a Crafthouse canned cocktail cold while on the beach, a boat, or even right in your backyard.

10. While all dads love a good campfire, they don’t always want to smell like a campfire, not to mention that a campfire isn’t always safe or easy to control. That’s why we love the Solo Stove Bonfire ($269.99), a compact, portable stove that uses technology to eliminate smoke and ash. Plus, it’s stainless steel so it looks great on your patio and will last a lifetime. While there are smaller (great to take on the road) and bigger Solo Stoves, we like this one because it’s the perfect size for a backyard bonfire.

11. The best part about this next gift is that you can take it anywhere and if the dad in your life doesn’t have it already, it’s definitely on his wish list. The Eno Single Nest Hammock ($49.95 + $29.99 for the straps) is the hammock that allows dad to take a nap no matter where he is…like a 4 hour t-ball game. Find two trees, posts or a combo of the two and he is ready for instant relaxation. When folded up, the hammock is small enough to easily fit in a small backpack or the glove compartment of his car. It also looks nice enough to hang in the backyard, but watch out because then everyone will want a turn swaying in the breeze.

FOR THE SWAG DAD:

12. Is there a dad in your life who didn’t get to celebrate his birthday and/or your anniversary because of the pandemic? Make it up to him with an extra special Father’s Day gift. A watch from Chicago brand Oak and Oscar is a luxury item that he will treasure for the rest of his life. We are partial to the Humboldt Navy on Leather ($1,550) with its rugged hand-made leather strap and classic navy face. Water resistant, it’s the perfect everyday watch that he’ll never want to take off but can survive daddy duty.

13. It’s probably been awhile since dad has traveled, when he returns to the runway, have him do it in style with an Away Aluminum Carry-On Suitcase ($475). Designed to last a lifetime, Away bags are built to fit more in a smaller space with an interior compression system. They fit in the overhead bin of most major airlines and come with a battery so you don’t need an outlet to charge your phone -- no more leaving chargers behind in the airport! The aluminum style costs a bit more but he’ll feel like 007 rolling the sleek onyx black bag with 360 degree spinner wheels through the airport.

14. There is nothing worse than looking forward to your morning coffee and then realizing you are out of beans, especially when he is a coffee connoisseur and not just any coffee will do. Counter Culture Coffee offers subscriptions (starting at $13.73/month) based on your coffee drinking consumption and preferences. The beans delivered straight to your door are not only some of the best in the world but also chosen based on sustainability and social responsibility – a fully caffeinated win.

With gift ideas from $30 - $1,550, I hope our first-ever gift guide helps you find the perfect gift for the special dad in your life. Cheers to all the dads from us at Crafthouse!

Jen

Today's Changing Climate

When we started Crafthouse Cocktails over 6 years ago, we knew there would be a day when people would desire a quality alternative to beer and wine in the comfort of their home and when different venues would be looking for quality, consistent and convenient cocktails as part of their beverage programs.  

As we continued to make progress in those two areas, the world suddenly changed.  We all hope the post-pandemic life resumes to one we once knew - a healthier way of life involving socializing, celebrating special occasions, and connecting with others in-person. We need to get all restaurants, salons and other services back up to full capacity as soon as it is safe to do so, as they depend on us and we depend on them.  We feel for all of you. 

People ask about how it has affected our business.  We are like so many others who had to pivot our business model since our core customers in 2020 were mostly in the travel industry.  Our team worked hard and we were able to enter more into the retail space in March.  Now we are beginning to see success as people are entertaining more in the home (and certainly have plenty of reason to drink).  In terms of bars and restaurants, we also saw Crafthouse’s success in those environments where they weren’t able to execute a quality cocktail.  Today, even restaurants with the most sophisticated bar programs are reaching out as everyone is trying to limit their touches on a product and our safe and sealed format is the perfect solution. 

The world is experiencing many challenges right now with the coronavirus and other social issues.  If there is something positive that can come out of this, it will be everyone’s ability to appreciate their family, friends and community more and show the love and support needed to progress as a society.  We at Crafthouse hope for nothing more than that and will continue to try and bring people together through our delicious cocktails and our daily interactions.

Cheers Everyone,

Matt

A Conversation With Matt & Charles, The Founders Of Crafthouse Cocktails

Hi! My name is Jen, welcome to the first Crafthouse Cocktails blog post. I only started working for Crafthouse a few months ago. We are a very small company – four of us in Colorado, two in Chicago and one in Michigan. We’ve actually only been together in person once and that was the first time I met Charles. But being from Chicago, I have been drinking Crafthouse Cocktails for years. The Moscow Mule was always my go-to drink but now I can’t get enough of the Pineapple Daiquiri – it’s literally the best cocktail I have EVER tasted. If you haven’t tried it, please do and let me know what you think. 

Like Matt, I now live in Colorado and I am thrilled to see Crafthouse expand across the country. Back in the day, I was a producer for sixteen years on The Oprah Winfrey Show. An integral part of my job was interviewing perspective guests, hearing their story and then sharing it (through Oprah) with the world. Therefore, I love asking questions and getting to know people and their story. As we were discussing  launching this blog on our new website, I knew it was my chance to ask Matt and Charles the questions we never have time to discuss. So here goes…14 questions with the founders of Crafthouse -- Matt & Charles (it was supposed to be 10 questions but I couldn’t stop, they had such good things to say) – enjoy!

GOING BACK TO THE BEGINNING, HOW DID YOU TWO MEET?

ML: I believe it was in the year 2000 (crazy that it was 20 years ago) that Charles was working at the nightclub institution called Crobar and we had recently opened a dirty little neighborhood club called Big Wig.  He came over as a barback.  I try to remind him of that as often as possible.  

CJ: I don’t recall how I ended up at Big Wig, but I was in the industry for a couple years at that point as a barback while playing music in local punk bands. Big Wig would end up being my first transition to bartending and eventually my first management gig. The early days were some magic moments, as that venue was a true haven for some amazing music. 

WHAT IS YOUR FAVORITE/BEST MEMORY OF THE 90’S NIGHTLIFE?  

CJ: It was a very cool era in Chicago in particular. Many of the hottest neighborhoods now were honest, blue collar and wonderfully gritty. Those were the neighborhoods we had bars in and the ones I haunted on my nights off. 

ML: Thankfully, I have a really bad memory, probably in no small part due to some of my favorite memories of the 90’s Nightlife.  I will say I spent many nights laughing away with Charles and the whole team at our restaurant group.  The holiday parties were always memorable as well as hanging out with certain celebrities. That was 20 years ago, I still resembled someone young, it was pretty much all great.

WHAT WAS THE BIGGEST CHALLENGE OF BEING IN THE NIGHTLIFE INDUSTRY? 

ML: See above 😊.  The hours are tough.  You have to be “on” all the time because you are on stage.  It is not an easy business but everyone from the outside sees the glamorous side and not the Monday nights when you are trying to sell enough food and booze to make payroll!

CJ: It’s a lifestyle job. You’re either all in or you’re not going to make it. That comes with sacrifices in terms of relationships, figuring out work-life balance and taking care of yourself for the long run.

WHAT MADE YOU WANT TO TRANSITION FROM NIGHTLIFE TO THE RETAIL BEVERAGE INDUSTRY?  

CJ: I don’t think it was an active/intentional transition. Crafthouse was born out of seeing a need from our guests and having the skillset to fulfill that. That is really what you do when you operate a brick and mortar venue. In many ways, we just brought the party to them instead of them coming to us.

ML: For me it was time.  I had a family and to fully commit to both the restaurants and to my wife and kids was becoming increasingly difficult.  We also had some struggles with business after 2008 that we never fully recovered from.  I think working in nightlife is like being a dog.  For every one year in the business it ages you at least 3.  So I am around 103 in bar years.

THE ORIGINAL CRAFTHOUSE LINE-UP CONSISTED OF SOUTHSIDE, MOSCOW MULE, PALOMA & GOLD RUSH, WHY DID YOU CHOOSE/ FOCUS ON THOSE COCKTAILS.  

ML: The Moscow Mule was easy.  We saw people started ordering them at The Drawing Room like crazy.  We were the very first to ever bottle/can/ prebatch a Moscow mule.  Actually, we were the first to bottle any classics and sell at a reasonable price using the same methods as behind the bar and doing it all-natural.  That is something I am very proud of.  The Paloma was a favorite of both Charles and mine and we thought the margarita had been run through the mud as far as bottled cocktails went, so we wanted something different.  The Southside was a super smooth gin cocktail and paid homage to Chicago.  We didn’t think we could do a classic line of cocktails without one being gin.  Finally, the Gold Rush was a delicious bourbon cocktail that was friendly enough to appeal to whiskey and non-whiskey drinkers.  I had nothing to do with both those cocktails.  That was all Charles but I did think they were perfect.  

CJ: First and foremost, they’re cocktails that we love to drink and have served 1,000s of in the bar. You’ve really got a near complete cocktail menu with that line, with a range of different base spirits. There’s something for every palate.

WHAT WAS THE BIGGEST CHALLENGE IN COVERTING YOUR FAVORITE RECIPES THAT YOU MADE AND SERVED EVERY NIGHT, INTO LARGE BATCHES WHILE KEEPING THE SAME QUALITY AND FLAVOR PROFILE?  

CJ: There’s no one thing- took nearly 2 years of r&d to get to launch and there wasn’t a playbook for this caliber of cocktail. We had to figure out nearly everything from scratch.

That said, the actual recipes weren’t that difficult to develop since we use the same ingredients that I use behind the bar. The toughest part may have been explaining to bottlers that we weren’t interested in cutting corners or making compromises in production. Everyone had some preservative, less expensive ingredient etc to “fix” our cocktails…we politely declined many times before finding folks that shared our vision.

ML: That is it right there.  Going in we assumed we would just multiply every ingredient by 100!  In reality that is not the case.  We worked with several food scientists to figure out a way we could keep the integrity and use the same ingredients and bring to scale.  

HOW MANY ROUNDS OF TASTINGS DO YOU GO THROUGH BEFORE YOU APPROVE THE FINAL RECIPE?  

CJ: Again, since the recipes are based exactly on the way I make these drinks for guests, it doesn’t take too long to get there. Sourcing the ingredients takes a bit of time and tasting, but that can be fun. We’ve met a lot of people from different facets of the industry over the past 20+ years and have enjoyed being able to partner with some fantastic pros.

ML: Each one varied.  Some were close right off the bat and some Charles would have to taste through dozens + of samples.  The mint on the Southside was particularly difficult and to find a spirit partner that had a profile that worked for us was also challenging.  I think we understand the process pretty well now so it gets easier as we go.

SPIKED SELTZERS ARE TRENDING RIGHT NOW, HOW DOES A CRAFTHOUSE COCKTAIL COMPARE?  

CJ: I’ll let Matt take this one :)

ML: I’m sorry, never heard of them (JK). We are similar ONLY in the fact that we are in the ready-to-drink category.  That’s about where it ends.  I think there are plenty of occasions where a spiked seltzer will fit the need.  I truly (no pun intended) believe that there are as many or more occasions where a true cocktail -- made with premium spirits and all natural ingredients-- is what people desire.  

WHO HAS THE MORE REFINED PALATE?  

ML: Not even close… Charles has the best palate I know and can bartend circles around me.  I have a week sense of smell and taste but I have other nice qualities.

CJ: See #8

YOU RECENTLY RE-BRANDED CRAFTHOUSE, WHY?  

CJ: We learned a lot in the first 5 years of bottling cocktails. Like anything, you grow, evolve and learn about your identity. The new packaging really reflects our personalities and the personality of Crafthouse.

ML: It was time.  Our old packaging was great but as we continued to understand the market and our brand, we felt there was some messaging we wanted to get out through the bottle that could have been better.  We couldn’t be happier with how the new bottles turned out.

WHERE DOES CRAFTHOUSE FIT INTO A POST-PANDEMIC WORLD?  

ML: Hopefully all the same places we saw it fit into before this horrible virus and then some.  Unfortunately, I don’t think we are going to see our world back to pre-virus behavior for quite some time.  People are going to be more careful in where, what and how they eat and drink.  You might start seeing having a sealed bottle solution for cocktails at bars and restaurants.  I really want to see all my industry friends get back to work as soon as possible but the reality might not allow for that.  

MATT, YOU ARE MARRIED WITH KIDS AND LIVE IN THE SUBURBS OF DENVER. CHARLES, YOU ARE NOT MARRIED, YOUR BABY IS YOUR RESCUE DOG JACKSON AND WHILE YOU LIVE IN CHICAGO, YOU SPEND A LOT OF TIME TRAVELING THE WORLD. SO TO SAY YOU TWO ARE OPPOSITE, IS PRETTY ACCURATE – WHAT MAKES YOUR PARTNERSHIP WORK?  

CJ: I don’t think we’re all that different, despite the different paths we’ve taken in our home life. We both love hospitality and are very driven. If anything, Matt is big-picture, conceptual creative. He always has a million ideas. While I’m very sensorially and detail focused- I’m very interested in the experience. The two styles compliment one another.

ML: I actually don’t think we are as opposite as you might think.  We both like to laugh and make others around us laugh.  Our core values are the same and we are both sincere, authentic and kind people.  I think we really brought our personal characteristics into our brand.  That said there are a LOTS of ways we are totally different.  It works though.  I think we respect each other for our similarities and our differences.  Don’t tell Charles but he is really really smart.

WHO ARE YOUR SIX DREAM GUESTS (ALIVE OR DEAD) YOU WOULD INVITE TO A COCKTAIL PARTY?  

CJ: Since we’re suspending some belief here, I also get to pick the time period and location we all meet in….My grandparents when they were in their 20s/30s, because I think they would have been a fun crew to hang with, I would love to have seen them in their heyday. We can have our first cocktails at La Floridita in Havana in the 1930s, Constantino, the Godfather of Cuban bartending, would be working the bar. Billie Holiday would want to have a drink and probably feel like a song.  Naturally, Miles Davis would join in. And Bukowski, mostly sober, could keep us entertained.

ML:  I’m not one that gets too caught up in celebrities so I would look to those who really seem like interesting and fun people.  You never know what people are like in real life but I can’t imagine any of these people are jerks.

• Steve Carrell

• Bono

• Justin Timberlake

• Kirsten Bell

• Larry David

• Javy Baez (Cubs shortstop) 

WHAT IS YOUR VISION FOR CRAFTHOUSE?

ML: I want the name Crafthouse to mean something more than just amazing cocktails.  I want people to trust that if we put out a product beyond a cocktail it is going to be of the highest quality and something they can be proud of.  I want people to look to us to see what is next; knowing that we understand the trends and what people enjoy in life.  I don’t want people to think of us a bottled cocktail product I want them to think of us as a brand that represents them.

CJ: My vision has always been for a well made, quality ingredient cocktail to the expectation, not the exception. Crafthouse Cocktails fills this needs anytime you aren't able to build a cocktail from scratch. From events, to venues that don't offer fresh ingredient cocktails, to entertaining--I hope Crafthouse becomes the go-to.