Fortunately, for those of us who are self-proclaimed wine or cocktail aficionados, liquor stores were deemed essential during Covid'19's quarantine. In fact, John Klaritch, owner of Case Selects Wine and Spirits said, "Sales have picked up really well which has helped our business since the ‘Wine in Grocery Store’ bill cut it by almost 40%."
Case Selects opened almost 10 years ago in Franklin. Klaritch declares, "Over the years I’ve built up a loyal following of terrific customers. I am often complemented on how friendly and helpful my employees are. I am extremely lucky. It’s also good to be able to take my dog Lazlo to work every day…he has a loyal following too."
Klaritch wasn't always in the wine and liquor business. He adds, "I worked in advertising for about 19 years. Early on in my career one of the ad agency’s client’s was Beaulieu Vineyards. During the summer the client would come to the office on Friday’s to do a wine tasting for employees. This was my intro into wines."
He continues, "After visiting my brother and his family in Tennessee during the holidays for about ten years, I decided to make a career and
quality of life change by moving from New York to Tennessee and opening a wine store in Franklin. It’s the best decision I ever made. My commute to work is 18 minutes instead of two-plus hours, and I get to live in a great community."
John and the staff offer in-store wine and spirit tastings, and occasionally get cocktail recipes from their famous friends like Rob Floyd from Paramount TV's "Bar Rescue" with Jon Taffer.
Here is Rob's very fun take on a mule done with your favorite tequila.
2 fresh pieces of ginger
1 pressed jalapeno
2 oz. favorite silver tequila
.75 oz. fresh lime juice
.50 oz. agave syrup
.25 oz. orange liquor
2 dashes old fashioned bitters
3-4 oz. ginger beer
In a mixing tin, muddle ginger and jalapeno. Add tequila, lime juice, agave syrup, orange liquor, and ice. Shake for about 10 seconds. Take a copper mug or a tall glass and add fresh ice. Pour in 3 - 4 oz. of ginger beer then add the cocktail from the shaker. I like to strain it and then use a fine strainer, but either way is great. Crush a piece of ice and sift over the top of the cocktail. Add 2 dashes of bitters and your favorite herb and serve.
3046 Columbia Avenue, Suite 104