For the second year in a row, Karl McCall ’91, Hershey Lodge Beverage Manager, was invited by a panel of judges to participate at the Grand Marnier and Navan Mixology Summit in Vail, Colo., from April 5 to 7, 2009.
Grand Marnier and Navan hire only one hundred of the nation’s top bartenders as consultants to participate in the summit. Last year, McCall was the only participant from Pennsylvania to be offered an invitation. His selection was based on his application, industry experience, commitment to the profession, and quality of drink recipes submitted. Grand Marnier and Navan tap the expertise of those chosen to help them build their brands. At the summit, McCall will share his recipes using Grand Marnier and Navan in a mixology consulting lab.
McCall has been with Hershey Entertainment and Resorts since 2000. At the lodge, McCall is responsible for the purchase of all liquor and beer for the property as well as composing all wine and cocktail lists. He is in charge of pairing wine, beer, and liquor with food for all lodge restaurants as well as the convention center. McCall also creates new beverage programs and specialty beverage events. He is the in-house expert regarding the Pennsylvania Liquor Control Board laws.
A favorite part of his job is developing all signature drinks and specialty punches for the lodge. His signature drink is the Bloody Mary—his own secret recipe—served in the Hershey Grill for Sunday brunch.
Since joining the Lodge, McCall has authored a Wine Spectator award-winning wine list for the former Fireside Steak House at Hershey Lodge. His cocktail creations have also been featured in Pennsylvania Wine and Spirits Quarterly. McCall has brought the best the world has to offer in premium beverages to Hershey Lodge, including premium wines by the glass and Hennessy Elipse, the world’s most exclusive cognac.