Clay Livingston is the general manager and beverage director at the iconic Offshore Rooftop & Bar, located at the far East end of Chicago’s Navy Pier, from Maverick Hotels & Restaurants.
Offshore Rooftop offers unencumbered views of Lake Michigan and Chicago’s famed skyline – something not found anywhere else. It’s also celebrated as the world’s largest rooftop deck and bar (per Guinness World Records), and the stunning, multi-seasonal space boasts a world-class kitchen and full-service bar.
Livingston is the mixologist at Offshore, responsible for the establishment’s on-premise beverage program. He creates some of the most refreshing and delectable cocktails – many of which are a nod to the overall vibe and scenic views of the city skyline and lake.
From Offshore’s “Coco Loco” with Santa Teresa Rum, Giffard Cocoa, Liquid Alchemist Orgeat and Lime, to their “Kiwi Go Again” consisting of Woodford Reserve, Kiwi Puree, Giffard Banana and Lemon, there’s a drink for everyone (including mocktails) to enjoy while taking in the breathtaking airy space. You can see their full cocktail and mocktail menu here.
Bar & Restaurant spoke with Livingston about what’s trending in the on-premise cocktails and spirits space, the challenges he faces, how he chooses his beverage suppliers and distributors, and the “next thing” that customers will be looking for – among other topics.
Question: Hi, Clay – thanks for your time! First off, what can you tell us about Offshore Rooftop – from Maverick Hotels & Restaurants – and your role as the on-premise beverage director for both?
Answer: Thank you. Offshore is the world’s largest rooftop restaurant and bar, with that moniker comes a fast paced, fun environment, with amazing views and present food and drink to match. My role is to curate the wine, beer and cocktail menus. While we have a limited number of offerings, I think we have represented Chicago well and produced something for everyone in our beverage program.
Question: Offshore Rooftop is iconic with the world’s largest rooftop deck, per Guinness World Records. What does it take to run a beverage program for this type of large venue? What are some of the secrets to your success?
Answer: I can’t give away all my secrets, but when running a program on this scale, everything comes down to proper preparation and finding the right people to execute daily. My team of bartenders and barbacks are amazing and they deserve a lot of the credit for my success. We batch all our cocktails; it is the only way to keep our speed of service up to guests' expectations, while maintaining consistency.
Question: What are some of the most popular drinks at Offshore Rooftop right now?
Answer: Right now, our most popular drinks are the Bad & Boujee, which is a D’usse cognac based tropical cocktail, and the Melondramatic, which is a Casamigos tequila-based watermelon margarita.
Question: Offshore Rooftop has a mocktail menu. How important is it to have a mocktail menu today, and do you think enough restaurants and bars offer that today?
Answer: This is something I take pride in. I have worked in the past with The Mocktail Project, a charitable organization that promotes mocktails and provides alternatives to alcohol on cocktail menus. We are in the business of selling a product which has many dangers and must do that responsibly. Having mocktails on a menu not only provides an alternative to soda, but it is one step in helping to serve our guests responsibly. In short, no, not enough establishments promote alcohol alternatives.
Question: What’s the most popular mocktail at Offshore Rooftop?
Answer: Right now, it is the Main Squeeze. Which is a blend of pineapple and orange juices with orgeat, an almond based syrup.
Question: How do you choose the beverage suppliers or distributors for the restaurants you work with? What do you look for in a beverage partner?
Answer: This is a remarkably interesting question. I work with beverage suppliers more than distributors. I have worked in several states now and the distributors always change what they carry, so building a long-term relationship with them is less important than the suppliers directly.
The beverage partners I work with on a regular basis I have worked with for years and have developed those relationships for nearly two decades.
What I am looking for are companies that consistently offer great service, are active in the local community, and are supportive of bartenders. Of course, the company that I see come in for lunch or dinner at my establishment would garner more favor over those that only show up to sell me their latest and greatest.
Question: What are some of the challenges you face as an on-premise beverage director, and what advice do you have for other beverage directors?
Answer: The biggest challenge over the last few years has been the supply chain and staffing. Getting products consistently has been difficult and getting specialty items is sometimes just impossible.
To other beverage directors, especially those just starting, my advice would be to be flexible, be creative, make sure your guest comes first, and hire before you need help whenever possible.
Question: What trends are you paying attention to that the beverage industry should take notice of right now?
Answer: 2022, I think, is going to be a year the likes of which we have not seen since 1933, the end of prohibition. I think after the pandemic-related shutdowns or lockdowns, people are ready to get out en masse. I also think CBD drinks across the board are gaining in popularity.
Question: What do you think is the “next thing” that customers will be looking for in terms of beverages?
Answer: I always have the same answer to this every time I am asked. It is going to be the year of rum! One of the most versatile spirits, which can mimic any other spirit, and I hope I am right this year.
Question: The Bar & Restaurant Expo is now co-located with the World Tea Conference + Expo, creating unique opportunities for these two sectors to work together. Is tea something you consider at the restaurants you work with? And would you ever consider offering tea cocktails at your restaurants?
Answer: On our winter menu, we did have a Chai tea cocktail with Diplomatico rum. I have also offered a full range of hot tea options; our space does not evoke dreams of hot tea, though, so that has passed.
Question: What do you think is the No. 1 issue right now for food/beverage/hospitality industry leaders, and do you have any advice in this area?
Answer: The No. 1 issue in our industry across the country is the shortage of qualified personnel. As an industry, we need to realize that our people are our greatest asset. We need to find ways to bring more young people into the industry and teach them how to do the job and not get frustrated. We need to stop fostering toxic lifestyles for our people that force people out of our industry. And finally, to all owners, managers and guests: Please remember, those in hospitality are not servants.
Question: Thanks for your time! Last question: What’s your favorite drink?
Answer: Mai Tai, Trader Vic’s recipe with Appleton 21-year rum.
To learn more about Chicago’s Offshore Rooftop – from Maverick Hotels and Restaurants – visit OffshoreRooftop.com.
Aaron Kiel, based in Raleigh, N.C., has worked in the beverage, tea and coffee industries for nearly two decades. He’s a journalist and writer at heart, but he also wears a PR hat through his consultancy, ak PR Group. He works as an editor with Questex’s Bar & Restaurant Group, including editor of World Tea News, and he’s served the tea community through Questex’s World Tea Conference + Expo (co-located with Bar & Restaurant Expo) since 2010. Contact him here.
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