Between shutdowns and health worries, last year was undoubtedly tough for the hospitality industry—an era full of whiplash of which we may only be just beginning to understand the full ramifications. But despite the hardships, Bar Convent Brooklyn, a trade organization that supports bar and beverage professionals and premium spirits brands, is looking forward to what’s on the horizon.

An offshoot of Bar Convent Berlin, the largest bar industry trade fair in the world, the Brooklyn-based organization had to pivot quickly last year after it became clear that their anchor project, a robustly attended trade-only event for spirits brands and bartenders, would not be happening.

Marketing manager Katie Genovese says the team leapt in to action. “In the beginning, we just wanted to create resources,” she says, of their expanded Infused365 portal on their website. That meant a job board for those seeking work, an author’s corner for those bartenders who had written books, a robust webinar schedule to do education online when it couldn’t be done in person, and active social media presence.

“There was a huge focus on diversity and inclusion,” Genovese said, noting that promoting black-owned businesses as well as minority voices in the bar industry became a pillar of their programming. During their “online bar week” last year, for example, Genovese said the focus was on asking “how can we support people of color who are entrepreneurs and make the industry more equitable.”

The silver lining of their pandemic experience is that concentrating on online outreach has meant that they’ve been able to expand their audience beyond the tristate area. “Virtual opportunities have helped us reach not just the U.S. but around the world,” says Genovese, who notes that consumers stand to benefit too as their local bartenders can connect with a global network.

But now with the world opening back up, Genovese says Bar Convent Brooklyn is ready to return to in-person events.

Their event this August, held at the Brooklyn Expo, has already attracted a who’s who of the bar world to help plan the program, including Julie Reiner (The Clover Club), Lynnette Marrero (Speed Rack, Llama San) and Jackie Summers (Sorel Liqueur). There will be an online component to reach out to their newly grown audience, but “the main thing that we’re most excited about is getting together,” says Genovese. “[The bartending world] is such a tightknit community. They support each other for life.”

But even if you’re not a bartender yourself, you can get an insider’s peek at the world through their online presence. In March of this year, the organization launched an online “March Madness” style competition that bracketed top bartenders against each other in presenting a highball-style recipe. The Sweet 16-round featured drinks based on a wide range of spirits from tarragon infused bourbon to oat washed-vodka to Thai chili-infused Aperol. All entries are online, but below we adapted two picks,
a refreshing rum highball with a hint of sesame and a spicy smoky Paloma-inspired recipe, which we think are perfect for summer drinking.

Sesame Highball

By: Carlos Ruiz

Serves 1

This summer ready rum highball gets a fresh spin from the cucumber tonic and a stealthy savory note from a dash of sesame oil.

• 1 1⁄2 ounces white rum
• 1⁄4 ounce lime juice
• 2 drops sesame oil
• Fever-Tree Cucumber tonic water Garnish: Lime wheel

Add the rum, lime juice, and sesame oil to Collins glass. Stir to combine, add ice to fill, then top with cucumber tonic water.

Sip and Swill

By: Jorge Vallejo

Serves 1

Swap your typical tequila for smoky Mezcal and spicy Ancho Reyes liqueur in this take on the classic Paloma recipe.

• 1 ounce Mezcal Union
• 1 ounce Ancho Reyes liqueur
• Pinch of sea salt
• 6 ounces Fever-Tree Sparkling Pink Grapefruit
• Garnish: Grapefruit peel and torched rosemary sprig (optional, see note)

In a highball glass, combine Mezcal, Ancho Reyes Liqueur and sea salt and stir. Add ice to fill the glass, then top with the sparkling grapefruit soda. Express the oils from the grapefruit peel over the glass, then discard. Garnish with a torched rosemary sprig.

Note: To make a torched rosemary sprig, bring your sprig to an open flame (from a gas burner, match, lighter or other source) and set it on fire briefly and then extinguish by blowing on it. Use immediately while the aroma is still intense.

Recipes adapted from BarConventBrooklyn.com