Brock Schulte is the Bar Director of The Monarch in Kansas City. Brock is well-known in the business for creating inventive cocktails that are fun to make and even more fun to drink. Who better to ask for tips on how to upsell customers with holiday recipes than one of the country’s wisest creators of cocktails?
“I think guests, towards the holidays, start to get excited about warm cocktails and seasonal spices, things that remind them of their favorite desserts at family get-togethers like pumpkin pie, cherry pie, creme brulee and the like. Things that are great around the fire, chestnut, almond, praline, fig, and date. Overall, I think they just want cocktails that warm their souls,” says Brock.
As for pairing tips, Brock says his first thought is Lairds Apple Brandy with Osso Buco. He’s also a huge fan of Alderwood Smoked Black Manhattans with Braised Duck.
To that end, Brock’s cocktail menu is is looking to welcome guests with comforts in the shape of warm, inviting cocktails.
We asked Brock what’s the perfect 1,2,3 cocktail trio? One followed by another and another?
His answer: “Negroni, Gibson, Old Fashioned, Amaro, Amaro, Amaro, Amaro.”
This year The Monarch is offering gift boxes, gift cards, logo’d flasks and pop sockets. “Our pop soke’t cocktail comes with a logo’d pop socket for the guest,” he explains. Here are Brock’s Five Holiday Cocktails To Seasonalize Your Holiday Menu.
Savory, sweet and exotically sour
- 1.0 oz Old Weller Antique 107
- 1.0 oz Absolut Elyx
- .75 oz Joto Yuzu Sake
- To Order
- 2.0 oz Batch
- .75 oz Aronia berry, Black garlic syrup
- 1 bspn Creme fraiche, 2 d Saline
Build: Hard Shake and dbl strain into a classic coupe. Garnish w/ lemon zest and discard.
- 1.0 Copper & Kings Un-aged American Apple Brandy
- 1.0 Laird’s Jersey Lightning Apple Brandy
- .5 Kronan Swedish Punch
- .75 Red wine poached pear
- .75 Egg white
- .5 oz champagne acid
- 1 bspn Tangerine agrumato
Build: Reverse Dry shake all ingredients and dbl strain into a black coupe, garnish with orange zest and discard.
King Palm 2.0
- 1.5 oz J.Rieger & Co. Midwestern Dry Gin
- .5 oz Kefir Whey
- .5 oz Coconut Water
- .5 oz Cinnamon- lemongrass Syrup
- .75 oz Red wine
Build: Whip shake with pebble ice and dbl strain into a collins glass. Slowly insert single collns cube and float the red wine on top of the cocktail.
- 1.0 oz Elvelo Tequila
- 1.0 oz Smoked Chile Flake and Opuntia(prickly Pear) Syrup
- Garnish Monarch Verbena tincture
Build: Spray Champagne flute with Verbena Tincture. Whip Shake tequila and prickly pear Syrup w/ Crushed ice and dbl strain into the Champagne flute half filled with Lambrusco.
Fall of Ibis
- 1.5 oz Scarlet Ibis Rum
- .5 oz Pierre Ferrand 1840 Cognac
- .5 oz Montenegro
- .25 oz Becherovka
- 1 bspn Rhum Clement Mahina Coco
- 2.75 oz Batch
- 1.0 oz Chamomile, Pumpkin
- .75 oz Egg White
- .5 oz Lemon
- 1 dropper tiki bitters
Build: Reverse Shake the above. in a neat rocks glass, dbl strain the cocktail and then garnish Flame Allspice spritz.