Addison Reserve CC is hitting the mark with up-to-date mixology programs that focus on signature drinks, reimagined classics and relevant trends.
To some clubs, the world of mixology may be an exotic, untamed beast. But in the competitive South Florida market, Addison Reserve Country Club in Delray Beach, Fla. strives to set the mark and stay ahead of the curve when it comes to trends. The club’s cocktail program is no exception, with beverage options stretching far beyond wine lists and highballs.
Steve Monti, Director of Dining Operations, Addison Reserve Country Club
“We are a liquor club, for sure,” says Steve Monti, Addison Reserve’s Director of Dining Operations. Monti works with Katie Sutton, the club’s Bar Manager, to fashion a program focused on demographics, demand, current trends, ingredient availability, seasonal themes and more.
“Our program is member-driven,” says Sutton. “Our older members gravitate toward the classics, but a few are adventurous enough to branch out with light twists.”
After Addison Reserve completed a major renovation in November 2019, Monti adds, “We’ve also seen an influx of younger members who have different tastes and preferences when it comes to cocktails. This group is more focused on trends and is interested in experimenting.”
As evidence of how the club keeps its finger on the trend pulse, Addison Reserve is currently capitalizing on the popularity of tequila.
“We’ve brought in a vast selection of high-end brands, such as Don Julio 1942, and even some local mezcals, and we are now seeing tequila blow past bourbon in sales,” says Monti. The mixology team has also been taking advantage of the opportunity to create many tequila-based cocktails. Most recently, Addison Reserve reinvented the “Pineapple Reserve” signature cocktail, which features house-infused pineapple vodka, into a wildly popular pineapple-infused tequila margarita, which now sells like crazy by the club’s newly renovated pool.
Katie Sutton, Bar Manager, Addison Reserve Country Club
“Our team has a ton of influence on our cocktail program,” says Sutton. “Addison bartenders have freedom to create cocktails for the regular cocktail list, [to fit the preferences of] members they know well, in addition to daily, weekly, and seasonal features. Each bartender even has a signature cocktail that they are well-known for among members.”
To increase revenue during the restrictions imposed by the coronavirus pandemic, the Addison Reserve team has continued to be proactive in adapting its cocktail program to provide new appeal for the membership. “We created our own to-go cocktail program called ‘Just Add Ice,’” says Monti. “When the member gets the kit delivered to their home, all they have to do is crack it open and pour it over ice. The program has been very popular.”
