December 2025 100

Cleveland’s East Bank Flats, known for its bustling nightlife, faces a significant shift as two popular bars, Inferno and Rum Runners, are closing immediately due to "economic pressures." Both establishments are part of the Sly Restaurant Group (SRG), which stated that the decision was made after a careful assessment of operations in light of current challenges in the hospitality industry.

Despite being a vibrant area typically filled with patrons, the Flats exhibited a quieter scene shortly after the announcement. Many bars were closed, and patrons were mostly unaware of the closure until prompted. One visitor expressed disappointment, highlighting her connection to the area and concern for its economic health.

Laurie Torres, the owner of Mallorca and president of Cleveland Independents, commented on the overall struggle of downtown dining and nightlife, noting that the atmosphere has changed greatly, with fewer shoppers and diners frequenting the area. She reflected on the decline in business activity since the once-bustling downtown has now become less attractive for casual visits.

Torres emphasized that the situation is not isolated to Cleveland; surrounding urban centers like Columbus and Cincinnati are facing similar challenges. She pointed out the rising costs of goods and services, which are hampering restaurant operations. The economic climate is leading to a substantial number of closures across Ohio, with reports indicating over 500 restaurants are expected to close this year.

The closures aren’t limited to just bars and restaurants. The Ohio Craft Brewers Association has reported more breweries are ceasing operations than starting up in 2025. Torres voiced a need for stronger urban centers, suggesting that initiatives, such as major businesses relocating to downtown Cleveland, could help revitalize the area and attract visitors again.

As businesses assess their future amidst the economic strain, there are calls for community support to preserve and promote local independent establishments that are integral to Cleveland’s culture and economy.

PROVIDENCE — The cocktail scene in Providence is currently witnessing a transformative era, largely fueled by a fresh wave of bartenders who approach mixology with the same artistry chefs apply to their dishes. Justin Brody is one such bartender. His journey has taken him from the busy bar culture of Portland, Oregon, to his current position at Juniper in Providence, where he’s determined to create a new bar concept that emphasizes tropical flavors, sustainability, and an extensive rum collection.

After completing his studies at Johnson & Wales University, Brody, alongside his fiancée, initially moved to Seattle in 2016. They later settled in Portland, where Brody became deeply immersed in the local cocktail scene. However, breaking into this competitive environment proved challenging. “[Pre-COVID] it was almost impossible… I finally got a job at Deadshot after being really persistent,” he recalls. His tenacity paid off when he reached out to renowned bartender Jim Meehan, who hired him for the opening of Takibi, marking the beginning of his serious bartending career.

After returning to the East Coast due to a family emergency, he spent two years at The Port of Call in Mystic, Connecticut. Here, he rose to the position of head bartender and fostered enduring relationships with his colleagues. However, he eventually yearned to open his own establishment, prompting his move to Providence.

Brody recently achieved recognition by winning a cocktail competition at the inaugural Mystic Cocktail Classic. His winning cocktail, the “Bajan Daydream,” draws inspiration from Barbados’ national dish, incorporating flavors reminiscent of cornmeal and okra. The cocktail is a unique twist on a daiquiri, using aged rum and lemon juice instead of the traditional lime.

An emphasis on sustainability forms the foundation of Brody’s future bar project, where he plans to address kitchen and bar waste creatively. His ambition is to open a venue by 2026, featuring Rhode Island’s largest rum selection and blending various personal interests such as tropical plants, mid-century décor, and vintage music into the bar’s atmosphere.

Despite losing several influential establishments recently, Brody believes Providence is entering an exciting phase with new culinary talent and innovative concepts emerging. He is particularly enthusiastic about the recognition garnered by local bars, including LOMA, and the commitment of young entrepreneurs to invigorate the city’s hospitality landscape.

Bajan Daydream Recipe

• 1 3/4 oz Real McCoy 5 year rum
• 1/2 oz John D Taylor’s Velvet Falernum liqueur
• 1/2 oz Lemon juice
• 3/4 oz Corncob and thyme syrup (recipe below)
• 3 dash tobacco bitters
• Thyme sprig for garnish

Combine all ingredients except the thyme sprig in a mixing tin with ice. Shake well for about 8 seconds. Strain into a chilled coupe glass and garnish with a thyme sprig.

Corncob and Thyme Syrup

• 1000 grams white sugar
• 1000 grams water
• 4 corn cobs
• 5 sprigs of thyme
• 5 grams salt

Combine corn cobs, thyme, salt, and water in a pot, cover, and simmer for 30 minutes. Add sugar, stir until dissolved, and strain to reserve the syrup. Refrigerate for up to two weeks.

Ten years after its release, Chris Stapleton’s "Tennessee Whiskey" continues to make waves, remaining in Apple Music’s Top 100 Songs of 2025. As we wrap up the year, Apple Music has unveiled its year-end lists, where Morgan Wallen notably leads with twelve songs in the all-genre Top 100, specifically from his hit album I’m The Problem. His older hits, such as "Chasin’ You" and "Last Night," also made the cut, showcasing his enduring appeal.

However, Stapleton’s "Tennessee Whiskey" significantly stands out by continuing to chart a decade after its release. This beloved ballad, originally a cover recorded by David Allan Coe and later by George Jones, was featured on Stapleton’s debut album Traveller in 2015. Its legendary status was solidified following Stapleton’s performance with Justin Timberlake at the 2015 CMA Awards, often hailed as a defining moment in modern country music.

Traveller has achieved remarkable accolades, including a 7x-platinum certification from the RIAA and over 500 weeks on Billboard’s Top Country Albums chart. Earlier this year, it was even named Billboard’s Top Country Album of the Century, a testament to its impact and popularity.

In the latest rankings, "Tennessee Whiskey" claimed the 89th spot on Apple Music’s Top 100 list, ahead of artists like Drake and Frank Ocean. Stapleton is notably one of only six country artists to have a song featured on this prestigious chart this year.

Before his rise to fame, Stapleton was already an acclaimed songwriter, crafting hits for many top artists. In a candid interview, he reflected on the unpredictability of songwriting success, emphasizing that the true victory lies in finishing a song and that no one can predict how a song will resonate with listeners.

Ultimately, the continuing success of "Tennessee Whiskey" underscores its timeless appeal and Stapleton’s impressive artistry.

If you’re a liquor drinker, you’ve likely noticed the term "80 proof" or "40% ABV" on many bottles. This seemingly magical number raises questions: Why is it so common, and what does it represent?

Understanding Proof and ABV

"ABV" stands for "alcohol by volume," a measure of the amount of alcohol contained in a given volume of liquid. The proof measurement is simply double the ABV; for instance, a spirit with 40% ABV is considered 80 proof.

The term "proof" has historical roots, dating back to the 16th century when sailors tested the strength of rum by mixing it with gunpowder. If it ignited, the rum was deemed strong enough to be "proof" alcohol. This method set the benchmark for what was considered adequate strength, which has evolved over time.

The Economic Angle Behind 80 Proof

The prevalence of 80 proof spirits can largely be attributed to economics and legal standards. In the United States, 80 proof is the legal minimum for many types of spirits, including whiskey, vodka, gin, tequila, and rum. Bottling spirits at this proof typically reduces production costs. Lower ABV means that producers can dilute the alcohol with water while still meeting the legal thresholds, thus maximizing profits per barrel.

For instance, with whiskey, producers can fill more bottles per barrel by adding water up to the 80 proof mark. This practice is particularly beneficial for mass-producing brands that want to keep retail prices competitive.

Historical Context of the 80 Proof Standard

The exact origins of the 80 proof standard aren’t definitively recorded, but some suggest it stems from British practices where a minimum was established based on alcohol content measured by weight. Similarly, during wartime efforts to minimize alcohol consumption, regulations were put in place that inadvertently resulted in the adoption of 80 proof as a standard.

In Scotland, this minimum was influenced by governmental initiatives to tax whiskey more effectively and control its distribution during tough times. Over the years, 80 proof emerged as a convenient balance between quality and accessibility, ensuring a product that isn’t overly watered-down but still flavorsome enough for many drinkers.

Conclusion

Today, while many spirits enthusiasts may opt for higher proof drinks, 80 proof remains the industry standard. It provides a palatable experience for casual drinkers, emphasizes affordability for producers, and balances flavor retention while being financially viable. This unique combination ensures that 80 proof continues to hold its place as a staple on liquor shelves globally.

For additional information on the history of spirit proofs, you can check out VinePair and Scotch Whisky.