Cocktail aficionado Robert Hess, described by Gary and Mardee Regan of Ardent Spirits as “a computer geek with a huge passion for all things cocktailian,” is arguably one of the leading proponents of a classy, sophisticated (but not snobbish) cocktail culture in America today. His recipes are flawless, his knowledge is endless, and his lucid insights and charming demeanor pour over ice almost as well as expensive bourbon.

Therefore, it’s no surprise that a gentleman of Hess’s caliber also orchestrates the likes of “The Chanticleer Society“, a nonprofit organization aimed at helping instill (or in this case, perhaps distill) in people a sense of appreciation for mixology as a respected culinary art unto itself.

“There is a rapidly growing appreciation for the culinary art of the cocktail,” Hess says. “We are seeing an increased interest in bartenders across the country to socialize and exchange recipes, research, tips, and opinions about drinks from the past, as well as new classically inspired creations they may be making. Many of these bartenders are drawing together into local bartender guilds to provide a formalized structure and communication network that their members can benefit from. Such a guild is rightly designed by, and for, bartenders. This however makes it difficult for the growing number of non-bartender cocktail enthusiasts to feel that they can play an active role in the study and advancement of the cocktail.”

Thus, enter the Chanticleer Society.

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