Van Goghz's Martini Bar and Bistro (now Crafted) – St. Louis, Missouri

An apathetic owner would rather vape in the corner than engage with customers at her own bar. Can Taffer turn the situation around before the entire business goes up in smoke?

In 2013, former bartender Dani Davis bought Van Goghz Martini Bar and Bistro in St. Louis, Missouri. The first six months of ownership was great, she showed great leadership and sales couldn't have been better. But soon, it was obvious that Dani was not prepared for the challenges of transitioning from bartender to bar owner. Overwhelmed by the running costs of operating a bar and lacking the knowledge to keep business finances together, Dani's profits and patience quickly diminished. Now losing $2,500 a month and a total debt of $250,000, Dani is struggling to dig herself out.

Jon Taffer arrives to Van Goghz to find a completely unsanitary bar and out of control management. Jon gets to work by cleaning up the kitchen and correcting the management mistakes made by the inexperienced bar owner. He brings in master mixologist, Lisamarie Joyce to craft the perfect St. Louis signature cocktails. Cotton candy was invented at the World's Fair in St. Louis, Lisamarie uses the city's history to craft a signature "Cotton Candy Cosmo".  Lisamarie also uses the Cocktail Press - Borosilicate Glass to create uniquely infused cocktails

 

BAR RESCUE: RECIPES

PEPPER FRUIT PRESS

  - 4-5 Grapefruit Slices
  - 3 Fresh Basil Leaves
  - Pinch Pink Peppercorn
  - 1.5 oz. Ciroc® Vodka
  - 1 oz. Grapefruit-Basil Syrup
  - 3 oz. Grapefruit Juice
  - Garnish Grapefruit Triangle

Start by preparing the cocktail press by adding 4-5 Grapefruit slices, 3 Basil leaves, and a pinch of Pink peppercorn into a cocktail press. In a mixing glass add 1.5 oz. Ciroc® Vodka, 1 oz. Grapefruit-Basil Syrup, and 3 oz. Grapefruit Juice. Add ice and shake then strain cocktail into a cocktail press. Infuse and serve, garnish with grapefruit triangle

STRAWBERRY SQUEEZE

- 4-5 Strawberry Slices
- 3 Jalapeno Slices
- Spring Cilantro
- 1.5 oz. Captain Morgan® Original Spiced Rum
- 2 oz. Fresh Lime Juice
- 2 oz. Strawberry-Cilantro Simple Syrup
- Garnish Jalapeno Slice

Start by adding 4-5 Strawberry Slices, 3-4 Jalapeno Slices, and Spring of Cilantro into a cocktail press. In a mixing glass add 1.5 oz. Captain Morgan® Original Spiced Rum, 2 oz. Fresh Lime Juice, and 2 oz. Strawberry-Cilantro Simple Syrup. Add ice and shake then strain cocktail into a cocktail press. Infuse and serve, garnish with Jalapeno slice

All of the featured products plus many bar supplies can be purchased from Barproducts.com