Episode 30: Shark

Cocktails With Friends

Cocktails with Friends

Episode 30: Shark

In this episode of "Cocktails with Friends," host Bob Cutler travels to Myrtle Beach to meet with Chris Hill, the bar manager at Greg Norman Australian Grill. They dive into the world of cocktails, whiskey, and the vibrant Myrtle Beach bar scene. Bob and Chris discuss everything from managing a 500-seat restaurant to creating unique cocktails that keep customers coming back.

Main Topics Covered:

• The signature cocktails at Greg Norman Australian Grill

• Managing a large restaurant and staff

• The unique bourbon and tequila offerings

Key Insights:

1. Espresso Martini Magic: The Greg Norman Australian Grill’s Espresso Martini is a crowd favorite. Made with real espresso, Liquor 43, and Grind Espresso Rum, this cocktail draws customers from far and wide.

2. Barrel Pick Adventures: Chris shares his experience with exclusive barrel picks, including a special selection from Jefferson's Ocean program and a recent trip to Garrison Brothers Distillery.

3. Balancing Act: Running a large-scale bar program requires balancing high-volume service with the ability to offer unique and creative cocktails. Chris emphasizes the importance of a streamlined menu that can cater to a busy environment while still offering specialty drinks.

Episode Index:

• [00:00:00] Introduction and Overview

  • Host introduces the episode and his trip to Myrtle Beach to visit Greg Norman Australian Grill.

• [00:00:20] Popular Cocktail Discussion

  • Talk about the Espresso Martini, the number one selling cocktail at the restaurant.

• [00:00:40] Host Introduction

  • Host Bob Cutler introduces himself and the purpose of his visit to meet Chris Hall.

• [00:01:20] Restaurant Details

  • Chris Hall describes the size and seating capacity of Greg Norman Australian Grill.

• [00:02:20] Whiskey Program and Barrel Picks

  • Conversation about the restaurant’s whiskey program and various barrel picks.

• [00:04:00] Wine List and Customer Preferences

  • Overview of the restaurant’s wine list and the shift in customer preferences towards bourbon and tequila.

• [00:06:00] Introduction to Penelope Bourbon

  • Introduction to Penelope Bourbon and the upcoming dinner event with Bourbon Lens.

• [00:07:00] Cocktail Program Challenges

  • Discussion about maintaining a large cocktail program in a high-volume restaurant.

• [00:08:20] Garrison Brothers Honeydew Bourbon

  • Details about the success of the Garrison Brothers Honeydew Bourbon.

• [00:09:00] Lower Proof Cocktails

  • Importance of lower proof cocktails for customer enjoyment in a hot climate.

• [00:10:00] Myrtle Beach as a Destination

  • Myrtle Beach as a year-round destination and balancing affordable cocktail pricing for locals and tourists.

• [00:11:00] Locals vs. Tourists

  • Dynamics of serving locals versus tourists and managing customer flow.

• [00:12:00] Community Support

  • Relationship between local restaurants and the importance of community support.

• [00:13:00] Seasonal Customer Patterns

  • Different seasonal customer patterns, including snowbirds and regular golfers.

• [00:14:00] Holiday Closures

  • Discussion on special days when the restaurant is closed for cleanup and team rest.

• [00:15:00] Sports Talk

  • Fun conversation about sports, including Bill Belichick and Coach K.

• [00:16:00] New Cocktail Collaboration

  • Collaboration on a new cocktail featuring Penelope Architect, simple syrup, and a custom bitter.

• [00:17:00] Espresso Martini Recipe

  • Recipe and secret behind the popularity of the Espresso Martini at Greg Norman Australian Grill.

• [00:18:00] Barrel Picks and Partnerships

  • Challenges and benefits of doing barrel picks and partnerships with distilleries.

• [00:19:00] Top Choices for Barrel Picks

  • Chris Hall’s top choices for barrel picks, including Weller and Eagle Rare.

• [00:20:00] Chris Hall’s Bar Preferences

  • Chris Hall’s preferences when visiting other bars and the importance of trying new things.

• [00:21:00] Penelope Whiskey Dinner Recap

  • Recap of the Penelope Whiskey Dinner and closing remarks; upcoming anniversary celebrations for the podcast.

About the Guest:

Chris Hill is the bar manager at Greg Norman Australian Grill in Myrtle Beach. With an eye for detail and a passion for whiskey and cocktails, Chris leads a team that prides itself on delivering exceptional drinks and service in a bustling 500-seat restaurant.

Tune in for a behind-the-scenes look at what it takes to manage a top-tier bar program and discover some insider tips on crafting the perfect cocktail.