Corporate beverage manager for Windstar Cruises Clare Taylor shares how she helps keep the thirsts quenched and the palates piqued of the few hundred guests onboard
by Kelly Magyarics
The idea of embarking on a cruise might conjure images of a crowded excursion where you have to elbow your way through the buffet line, rather than evoking a sense of zen. But things are different on a small ship, where the staff to guest ratio can approach 1:1, experiences are curated, and the wine, cocktails, and cuisine are served and prepared with more individualized attention in mind. Clare Taylor is the corporate beverage manager for Windstar Cruises, a line that maintains a fleet of six small sailing and all-suite vessels that hold just 148 to 310 guests. But her drinks program is anything but tiny. She explains how she creates and updates the beverage menus for the ships, taking into consideration ports of call and regional trends, and shares what’s trending right now on the high seas.
What exactly is your role with the beverage program on Windstar Cruises?
I am responsible for the recruitment, training, and development of the onboard beverage teams, including bar managers, sommeliers, and bar waiters on all six ships. I also create new regional cocktails relevant to the areas in which we are sailing. I work very closely with the James Beard Foundation beverage experts and sommeliers, organizing the beverages and tasting events that are featured on six James Beard Cruises a year. I also focus on implementing and training new initiatives and beverage programs.
How did you get your start?
I started my hospitality career as one of the youngest female general managers working for the biggest nightclub operators in the UK, running night clubs of up to 2,500 guest capacity. I was also the headhunter for Royal Caribbean, where I began my career at sea ten years ago as senior beverage manager. I have worked for Windstar since May 2015 where I joined as beverage manager and was promoted to corporate beverage manager in May 2017.
What percentage of passengers do a beverage package and which is most popular?
The most popular beverage package had been the Captain’s Exclusive Beverage Package, which includes all wine by the glass, all beer, the majority of spirits, all cocktails, and even the minibar. However, since launching our new ALL IN package, the ALL IN is now the most popular package being sold. It includes the Captain’s Exclusive Beverage Package, unlimited WIFI, unlimited laundry, beverage service and hotel service charges. We were averaging approximately 50% of the guests signing up on a beverage package, however, the month of June saw an increase to 73% across the fleet, thanks to the new ALL IN package.
How do you go about creating cocktails for the drinks list? How much does the cocktail menu vary from ship to ship? Is it updated seasonally?
We are currently working on a brand new cocktail menu where we will be keeping the classic cocktails but inventing new, fresh, modern, and relevant cocktails. The menus are all consistent fleet wide; however, regional cocktails and local products will vary from ship to ship based on their itinerary. One of my new creations which was a huge success is The Tilted Kilt, which mixes 1 oz. Laphroaig Single Malt Scotch Whisky, 1 oz. fresh lime juice and 1 oz. simple syrup, garnished with a rosemary sprig.
What are the most popular cocktails on and off the menu?
PHOTO COURTESY OF WINDSTAR CRUISES
The Martini is one of the most popular cocktails in all its different guises. Also the regional cocktail of the day is another huge hit, like the Tahitian Coconut & Vanilla Bean and Rum Punch when we sail to Tahibi. [It] blends Mana’o Dark and White Rum with fresh coconut water, vanilla beans, simple syrup, and a splash of ginger beer; Mother of Dragons when we are in Split Croatia, shakes Sljivovica [a fruit rakija or brandy] with Grand Marnier and fresh lime juice; and Monkey on the Rocks when the ship is at Gibraltar in the UK, with muddled cucumber, lime, lemon, Pimm’s, elderflower liqueur, strawberries and ginger beer.
What n/a cocktails are offered and do you see this as a trend?
Mocktails are offered on all the ships, however, this is not a huge trend on Windstar [ships] at the moment as the majority of our guests all drink alcohol and we see minimal underage guests onboard. We feature all traditional and most common mocktails as well as unique ones, and all mocktails on Windstar Cruises are complementary, including a Green Tea Martini, Cucumber Cooler, Raspberry and Mint Smash and Blueberry Blowout.
How many wines are offered on the wine list on the ships? Does that vary a lot from ship to ship? How about from destination to destination (i.e. the Caribbean vs. Europe vs. Asia)?
On our main wine menu we have 46 wine regions from 10 different countries and 93 wines from 78 different wineries, and our wine menus are consistent across the fleet. Depending on where we are in the world we offer a local wine program where the onboard teams go out in ports and get local and regional wine, beer, spirits and sake to enhance the guests experience and really give them a feel for the local flavor. The guests absolutely love this.
What wine trends have you seen among cruise passengers?
We have a large selection of wines by the glass from both the new and old world which are included in both beverage packages. Besides the usual sales of the most popular varietals and blends we have observed an uptake in rosé, malbec, tempranillo, shiraz, albariño, and riesling, and even the chenin blanc is reemerging again. Oregon and Spain as well as local itinerary-specific wines have realized the largest gains.
I think the magnificent thing that our guests love is the fact that they can sample so many boutique wines that they would never have the opportunity to sample unless visiting that region or country. We provide them that opportunity on board along with our extensive and exclusive choice of wineries to visit that are provided by our shore excursion team onboard.
How do you work with the corporate chef/chefs on board on the food/wine pairing front? Do you select wines for the list based on dishes, or are dishes added to the menu based on wines you offer?
The food menus in the [main dining room] Amphora and other concepts like the luncheon venues on deck change daily, as do our daily wine recommendations that are featured in the Amphora restaurant menu. The onboard food and beverage teams, executive chefs, sommeliers, and bar managers work closely together to select wines that best compliments that day’s dishes. These wines could be from our regular wine menu or local wine we may have picked up that day that are specific to the itinerary.
What is most challenging and most rewarding about running the beverage programs?
The most rewarding part is definitely the feedback from the guests on the service, new products on board, new menus or someone who’s just thrilled we have gone out and found their favorite local wine. Also, training and developing my team and watching them grow. Some of the challenges can be trying to keep in touch with six ships in such geographically different locations and time zones.
Kelly Magyarics, DWS, is a wine, spirits, and lifestyle writer in the Washington, D.C. area. She can be reached through her website, www.kellymagyarics.com or on Twitter or Instagram @kmagyarics.
