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Press & Media
From time to time, we have the privilege of being called upon by a publication or program for our opinion on industry matters, cocktail contributions, or as an advocate for the fine restaurants and brands we represent. We always enjoy the opportunity to discuss the exciting world of food & drink and the continued evolution of our beloved industry.
The Best Spirits for Bloody Marys, According to Bartenders by Taylor Tobin in The Manual
September 8, 2020
The smokiness of mezcal makes it a natural fit for a Bloody Mary, and co-founder Jake Barnett of Old Fashioned Beverage & Hospitality in Kansas City, Missouri regularly adds Apaluz Mezcal to his Bloodys, explaining that “my favorite mezcal to use [in Bloody Marys] is Apaluz Mezcal. It’s lighter on smoke than most mezcals but [is still] full-bodied, with a crisp vegetal character. It’s a sublime combination with the savory ingredients of a Bloody.”
When he’s in the mood for a Bloody without mezcal, Barnett instead opts for gin. Specifically, “I use Moletto. It’s an Italian gin that actually uses tomatoes as one of its ingredients. It has an incredible savory-sweet flavor from the tomato with touches of rosemary and mint and nice, bright citrus – perfectly complementary in a Bloody Mary.”
The Best Canadian Whiskies to Sip Right Now by Kate Dingwall in Maxim
July 27, 2020
“A key defining factor for Canadian whisky is the method for production,” says Jake Barnett, of Old Fashioned Beverage & Hospitality. “American whiskey is made by creating a mashbill (say 51% corn, 33% rye, 16% barley), then combining those grains and making your whiskey. In Canadian whisky production, they actually ferment, distill, and mature single-grain whiskeys (meaning one made entirely from corn, for example), and then blend the final products.”
“Though the flavor profile of Canadian whisky can vary greatly due to the broad guidelines, it is known by most bartenders for its lighter character,” says Barnett. “It’s a great candidate for highballs and citrus-forward cocktails. The classic Gold Rush (traditionally bourbon, lemon juice, and honey syrup) benefits wonderfully from a Canadian whisky substitution—try Lot 40 in one. I also enjoy using Canadian whisky with a high-proof, oakier bourbon in a split-base Old Fashioned. My favorite version is 1.5 oz Pendleton 1910 with .5oz Booker's Bourbon, with 3 dashes of Angostura bitters and a bar spoon of rich simple syrup.”
Summer Suds by Dave Eckert in Kansas City Homes & Style
May 14, 2020
As I’m writing this, the temperature is approaching 90-degrees. So, although the calendar doesn’t indicate it, summer, it appears, has arrived in Kansas City. Of course, this summer is going to be vastly different from those in the past with a couple possible exceptions. First, we know It’s going to be hot and humid. Second, there are lots of delicious local craft brews available to help you weather the weather. I reached out to some of the craft brewers responsible for those beers and others “in the know” when it comes to the Kansas City craft beer scene for some summertime beer selections.
Jake Barnett
Ginger Shandy – Brewery Emperial, KCMO. This is the perfect beer for Brewery Emperial’s beer garden. It has a nice kick of ginger and it’s only 3.6% ABV, so you can have more than a couple without needing a nap!
Across the Pound Dry Stout – Brew Lab, Overland Park, KS. I just tried this one today. Little bit different choice for summer, but this is a bone-dry, low-alcohol (3.9%) Irish-style stout. Great with food, and a lighter option that’s still packed with flavor for when you’re missing those darker beers of winter.
Float Trip Ale – Piney River Brewing, Bucyrus, MO. This one has been around for awhile, but it’s consistently my favorite summer beer-a simple but perfect wheat ale.
Strawberry Daiquiri Hefe – Big Rip Brewing Co., NKC. This is a super refreshing, tart hefeweizen from our friends in North KC. Looks beautiful in the glass as well!
What to Do With Leftover Coffee by Kelsey Ogletree in EatingWell
May 4, 2020
Don't have any coffee liqueur to shake up a martini or a White Russian? You can easily make your own, says Jake Barnett, co-founder of Old Fashioned Beverage & Hospitality in Kansas City, by making a rich simple syrup from coffee and brown sugar. Then, add your liquor—rum, bourbon or vodka will do—and spices like cinnamon and cloves, and let it infuse for a few days in a glass jar in the refrigerator. From there, you can add it to cocktails, sip it on the rocks or even drizzle over ice cream, Barnett says.
Keep Your Spirits Up by Dave Eckert in KC Homes & Style
March 17, 2020
Jake Barnett, Owner of Old Fashioned Beverage & Hospitality - “My go-to quarantine cocktail has been a classic gin & tonic, with the addition of cold brew. A few years back, coffee shops started serving the seemingly odd combination of espresso and tonic. It turns out that it’s quite delicious. Cold brew is easier for home, and it’s just a no-brainer that you throw gin in the mix. You end up with a super refreshing, interesting cocktail that’s easy to make and the perfect transition from your work desk to the couch.”
Valentine’s Day Cocktails by Dave Eckert in KC Homes & Style
January 21, 2020
Barnett recently sampled me on two of his cocktail inspirations to be featured in the Restless Spirits tasting room-the Dundalk Honeymoon, which uses Sons of Erin Irish Whiskey, strawberry milk, honey syrup, and Campari, and the Forget-Me-Not, which starts with Builder’s Gin, then adds Blue Curacao, lemon juice, and rich simple syrup. They are appropriately colored, pink and blue, and contain just the right level of sweetness. I asked Barnett to share his cocktail creation methodology. “I’ll usually just think of a theme and then I’ll work it backwards from there; I like taking classic cocktails and putting a spin on them,” Barnett told me. For these two drinks, Barnett is riffing on a classic sour for the Forget-Me-Not and a brandy punch for the Dundalk Honeymoon.
Bitters for Beginners: Our Guide to Using This Home Bar Essential by Rebecca Strong in Eat This, Not That!
December 16, 2019
Another one of Barnett's must-haves is Scrappy's Grapefruit Bitters. "These are perhaps my most-used bottle of bitters, because of their wonderful versatility," he says. "Not only can they add a citrus punch to gin- and tequila-forward cocktails, but they bring a crisp bitterness that can balance out sweeter cocktails. I personally love them with vanilla and rye flavors."
“Abre Los Ojos” via Jake Barnett: "The citrusy brightness of Scrappy's Grapefruit Bitters play nicely with the rye while keeping the Licor 43 from veering into cloying territory," says Barnett of this Manhattan variation.
“The Aromatic Negroni” via Jake Barnett: According to Barnett, this recipe is unique due to the larger amount of bitters that you use (as opposed to the typical two to three dashes). "Angostura and Peychaud's Bitters replace Campari in a Negroni for an even more bracing version of the classic aperitif," he adds.
10 Beverage Trends Bartenders Are Happy to Leave in 2019 by Taylor Tobin in The Manual
January 2, 2020
When you think of a typical mass-produced beer, you’re likely imagining a lager. Brands like Budweiser, Coors, and Miller dominate the U.S. market for this light, easy-drinking brew, but in recent years, craft brewers have tried to get in on the action, offering up “artisanal” lagers with much higher price tags than their more well-known counterparts. And according to co-owner Jake Barnett of Old Fashioned Beverage & Hospitality, these lagers aren’t necessarily worth the extra bucks. “I am ready for craft breweries to stop attempting lagers. No craft brewery has the capability to produce a lager with the consistency of Anheuser-Busch or Coors. I buy craft beer for amazing flavors and diversity of styles; if I want plain, beer-flavored refreshment, I’m picking up a sixer of macro-brew,” Barnett states.
Pouring cocktails on Kansas City Live for Pies and Pours: a collaboration between local restaurant and distilling partners.
Irish Cream by Dave Eckert in KC Homes & Style
January 18, 2019
So, back to Restless Spirits I headed for a chat with Jake Barnett. I asked Barnett for his thoughts on Irish Cream and the cocktails it helps create. I got an earful of tasty insight. “To me, winter cocktails are at their best when they evoke a sense of comfort, family, and tradition. The great ones are simple and easily replicated, and most importantly, enjoyed by everyone,” Barnett said, just starting to get revved up. “A proper Irish Cream is perfect for the holidays because it’s essentially a non-fussy cocktail in a bottle. It’s just whiskey, cream, and sweetener/flavoring (usually coffee/chocolate, sometimes orange, butterscotch, etc.). It can be drunk on its own or mixed, sipped after dinner, or thrown back in a shot. It’s impossible to drink without being put in an uplifted, festive mood.”
Discussing beer styles on Better Kansas City with KCTV5.
How to choose the right glass for your beer, and why it matters by Dave Eckert for The Kansas City Star
September 5, 2018
“If you searched out the perfect glass for each beer you’re going to pour, that’s all you’d ever do. So, we narrowed it down a bit and use four basic glasses,” shared Jake Barnett.
“You can get as geeky as you want to with beer glasses,” Barnett mused. “but most people aren’t going to have six or seven types of beer glasses on hand. Still, they should know that a classic Bordeaux-style wine glass is great with a lot of beers, so they can do double duty.”