Holiday Craft Cocktail Program

How has this idea enhanced your club's operation, etc.?

The Holiday Craft Cocktail Program at Ansley Golf Club was designed to elevate the member experience during the busiest and most social time of the year while driving incremental food and beverage revenue. By introducing a rotating menu of seasonal, handcrafted cocktails across our dining outlets and holiday events, we created a sense of excitement and anticipation that encouraged members to explore new offerings and engage more frequently with our bar program.

Operationally, the program enhanced efficiency by utilizing a streamlined set of premium spirits, house-made syrups, and garnishes that could be executed consistently by the service team, even during peak volume. Advance preparation and standardized recipes ensured speed of service, quality control, and strong staff confidence. The program also provided an excellent training opportunity, allowing bartenders and servers to expand their product knowledge and storytelling skills.

From a financial standpoint, the craft cocktail menu drove higher check averages and beverage mix improvements while leveraging existing inventory and seasonal ingredients. Most importantly, the program reinforced Ansley Golf Club’s commitment to creativity, hospitality, and memorable experiences, strengthening member satisfaction and overall engagement during the holiday season.

How was this idea implemented, and what have been the club members' reactions?

The Holiday Craft Cocktail Program was implemented through thoughtful planning, staff collaboration, and strategic rollout across Ansley Golf Club’s dining and event spaces. Prior to launch, the beverage leadership team developed a curated menu of seasonal cocktails using consistent base spirits, house-made syrups, and festive garnishes to ensure both creativity and operational efficiency. Detailed recipes, prep guides, and tasting sessions were conducted with bartenders and service staff to ensure confidence, consistency, and effective member engagement.

The program was introduced through printed menus, digital communications, and verbal recommendations from staff, creating awareness while allowing the cocktails to feel like a special, limited-time offering. The menu was featured prominently during holiday events, member events, and peak dining periods to maximize exposure and participation.

Member reaction was overwhelmingly positive. Members responded enthusiastically to the creativity, presentation, and seasonal flavor profiles, often sharing feedback directly with staff and requesting repeat offerings. The program generated increased bar traffic, higher beverage attachment, and repeat visits, while reinforcing Ansley Golf Club’s reputation for elevated yet approachable hospitality. Many members expressed appreciation for the club’s continued innovation and attention to detail, making the program a memorable highlight of the holiday season.