Bar Magazine April 2024

April 2024

April is here, which means another invaluable issue of Bar Magazine! With summer just around the corner, we offer you the industry’s hottest insights on how to level-up your venue and stay ahead of the curve before the busy season starts.

This month, we look to the soft drink and mixer category in our Soft Drink and Mixer Report. With the help of industry experts, we reveal the value of these offerings to wet-led venues, sharing the freshest trends and innovations in the sector!

Our accompanying feature, Cocktail Creations, delves into the wonderful world of cocktails, where we offer unmissable insight into elevating your venue’s serves with the newest innovative techniques, flavours and ingredients. Turning to industry leaders, we provide everything you need to know on how to wow guests with new and unique serves.

The Bar Magazine Awards are back! After the triumphant inaugural BMAs in January, we are excited to announce that we are bringing more celebration to the amazing industry again next year. Turn to page 17 for the official BMA 2025 announcement.

Among these special features, you will find our regular focuses, including Hospitality Heroes, New Creations, Venue of the Month and Hospitality Around the World.

Enjoy!

EDITOR

Eleasha Pritchard ep@cimltd.co.uk

Cover: Belvoir Farm

www.belvoirfarm.co.uk

Facebook: belvoirfarm

Instagram: @belvoirfarm_uk

PUBLICATION MANAGER

Manjeet Griffiths manjeet@cimltd.co.uk

Tel 01795 509109

ACCOUNT MANAGER

Jazmine Davis jazmine@cimltd.co.uk

Tel 01795 509109

ADMINISTRATION MANAGER

Natalie Murray admin@cimltd.co.uk

Tel 01795 509103

CREDIT FACILITIES MANAGER

Gwen Lee

creditcontrol@cimltd.co.uk

Tel 01795 509103

MARKETING MANAGER

Lucas Payne lucas@cimltd.co.uk

DESIGN & PRODUCTION

James Taylor Grant Waters

SALES DIRECTOR

Tom Woollin

CHIEF EXECUTIVE

John Denning @barmagazineuk

Bar Magazine UK

Contents

10 HOSPITALITY HEROES

We catch up with David McDowall, CEO of Stonegate Group, who features as this month’s esteemed Hospitality Hero.

15 BAR MAGAZINE AWARDS

The Bar Magazine Awards are back! Head to page 17 for everything you need to know about the BMAs 2025 –it’s not to be missed!

23 SOFT DRINKS AND MIXERS

Delving into the soft drinks and mixers category, we explore the value of these offerings and provide insight into what’s hot amongst consumers right now.

39 COCKTAIL CREATIONS

Looking to the cocktail category, we share expert advice on how venues can elevate their serves, revealing current trends and innovations within the sector to look out for.

50 NEW CREATIONS

We share an incredibly artistic serve – Pepper-berry Club – one of Baccarat Bar’s newest serves from their latest cocktail menu.

56 SOCIAL MEDIA LOOKBOOK

We share our favourite cocktail snaps of the month!

62 VENUE OF THE MONTH

Scales Cocktail Bar

64 HOSPITALITY AROUND THE WORLD

Sastrería Martínez

Greene King Releases Refreshing Cask Ales for Spring MONIN unveils new Cinnamon Roll Syrup

Greene King, the UK’s leading managed pub company and brewer, is releasing two refreshing seasonal favourites for venues to order just in time for spring.

The brewer is excited to announce the return of the much-loved Spring Break to its calendar this year, which will be available for March and April to order for the bar. The full bodied 4.4% ale includes the perfect balance of citrus flavours and delicious malt characters. This is a refreshing beer and ideal to have on offer during the Easter period, as it adds some urgency for guests that will only have a limited time to enjoy it.

The new addition to the calendar last year, Hopping Special, will also be returning as a limited edition ale, available to stock from mid-March until mid-May. The 4.2% amber ale is hoppy by name and hoppy by nature, as it incorporates the process of late hopping into its brewing method to really enhance the fruity flavours. Proud of its brewing heritage, Greene King took inspiration for the name of Hopping Special

from the train service put on for the hop picking families in the 19th-20th century.

To order from the Cask Fresh Releases Calendar contact your Greene King sales representative or call 0345 600 1799.

Jack Daniel’s Introduces New Bottled-in-Bond Rye Whiskey

Jack Daniel’s unveils its new Bonded Rye Whiskey as the latest addition to its Bonded Series, a line of innovative expressions that honours the distillery’s heritage of whiskey-making excellence.

Newly launched on 25th March, Jack Daniel’s Bonded Rye is a Tennessee Rye Whiskey bottled at 100 proof (50% alc. by vol.), and is the first rye whiskey from the Jack Daniel Distillery with the Bottled-inBond designation.

The new Bonded Rye Whiskey has a grain bill of 70% rye, 18% corn, and 12% malted barley and is charcoal mellowed before aging in new, handmade American white oak barrels. The whiskey comprises notes of sweet dried fruit, followed by hints of toffee and caramel to provide a bold, complex, and balanced taste with a rye spice finish.

The new Bonded Rye Whiskey will be available from The Whiskey Exchange, Hard to Find Whisky, Master of Malt and Amazon, retailing at £42.

MONIN, the leading syrup brand in the UK on-trade and a trusted partner for hospitality professionals all over the world1, is expanding its dessert-inspired range this spring with a NEW feel-good flavour, MONIN Cinnamon Roll Syrup.

The new addition is truly innovative, full of the rich, natural aroma of just-baked cinnamon rolls. Made in France like all of MONIN’s syrups, it is expertly crafted to enable baristas and bartenders to create deliciously indulgent hot or iced coffee drinks, and cocktail recipes like their Hot Cross Bun Espresso Martini and Cinnamon Roll Sour. Flexible enough to serve either alcoholic or not, it’s a ‘best-yet’ solution for the sector, tapping into the trend for consumers wanting memorable experiences that they cannot recreate at home, which are also highly shareable on their social platforms. For more information about MONIN Cinnamon Roll syrup, visit the product page to find out more about this spring’s must-have flavour for bartenders and baristas across the UK.

1. CGA OPME, 01/11/2022 to 31/10/2023 Allied Market Research, UK&I Flavoured syrup report, 2022

De Kuyper Launches New Range of Six Ready-to-Serve Cocktails

William Grant & Sons launches an expert-made, ready-to-serve cocktail range from one of the world’s leading liqueur distilleries, De Kuyper.

Made by the global market-leading producer of cocktail liqueurs, De Kuyper’s range includes four classic cocktails. Designed to cater to the demand for consumers to experience top-quality drinks at home, the range includes the De Kuyper Piña Colada Cocktail, De Kuyper Strawberry Daiquiri Cocktail, De Kuyper Passionfruit

Martini Cocktail, and De Kuyper Espresso Martini Cocktail.

The four SKU range is available to UK retailers (RRP* £13/50cl/12.5% ABV); the Pina Colada and Strawberry Daiquiri will be

available from Sainsbury’s from mid-March; and the Pina Colada, Strawberry Daiquiri, Passionfruit Martini and Espresso Martini is available from Amazon in April.

Joe Schofield Announced as Fentimans 2024 Brand Ambassador

Soft drinks and mixers brand, Fentimans, has announced AwardWinning Bartender, Joe Schofield, as its official Brand Ambassador for 2024.

The ambassadorship will see Joe Schofield represent Fentimans in the North West and across the UK, already stocking a range of Fentimans beverages in his highend Manchester based bars – SCHOFIELD’S BAR, ATOMECA and STERLING – and assisting with engaging key customers and further building relationships for the brand in the on-trade sector. In addition, Joe

has created a bespoke range of stand-out serves for Fentimans, using his extensive experience and driven by customer needs.

Joe Schofield is the first bartender in history to receive two of the most prestigious awards in the bar industry, winning International Bartender of the Year at Tales of The Cocktail Spirited Awards and Bartender’s Bartender at The Worlds 50 Best Bars in 2018, just four months apart. Alongside this, he has received numerous accolades as a result of his time spent in Singapore at Tippling Club and at The American Bar at The Savoy.

Johnnie Walker Brings Back Global Bartender Challenge

Following the success of the inaugural Johnnie Walker Black Label Bartender Challenge in 2023, the world’s number one Scotch Whisky is pleased to announce that the challenge is returning for a second year. This year, bartenders and bar owners across the globe will be challenged to create an Instagram reel showcasing their Johnnie Walker Black Label cocktail, which must be made using easily attainable ingredients. The challenge is open to entrants amateur and professional alike who, by participating, will be in with a chance of winning an exclusive three-night trip to Scotland, the home of Johnnie Walker, for an immersion into the world of Johnnie Walker Black Label.

In order to enter the challenge, participants over the age of 25 should publish a public Instagram reel of their original Johnnie Walker Black Label cocktail, ensuring that all ingredients used are easily accessible. The reel must clearly show a bottle of Johnnie Walker Black Label, include the cocktail recipe and explain why Johnnie Walker Black Label is the perfect ingredient for the cocktail. Each post must be in English, tag @johnniewalker and use the campaign hashtags #BlackLabelChallenge and #KeepWalking. Entries must be made between 17:00 GMT, 7th March 2024 and 23:59 BST, 10th May 2024, with the winner announced on 7th June 2024.

For further information, please visit @johnniewalker on Instagram or contact Smarts Agency on jwbartenderchallenge@smarts.agency

Calls to the LTC Helpline Hits Record High

The Licensed Trade Charity (LTC), the 230-year-old industry charity supporting drinks professionals in need of emotional support, specialist advice and financial assistance, experienced an unprecedented 43% jump in calls to its helpline in 2023 compared to the previous year.

A total of 4,560 people from across the sector contacted the LTC through its 24/7 helpline in 2023 – the highest number of calls the charity has received in a 12-month period since the helpline was established. Across all its support services, the LTC provided aid to 47,130 people in the drinks industry last year, highlighting the critical

role the organisation plays in helping support individuals currently or previously employed within the licensed trade.

Financial issues continue to represent a clear pressure on people in the sector, with

23% of calls received by the LTC referred to the grants team to discuss necessary financial assistance. In 2023 alone, £1.4m was awarded in grants and services by the LTC, up from £1.17m in 2022.

NRB24 Reports Record Attendance

Northern Restaurant & Bar, sponsored by Uber Eats, has reported an 11% increase in attendance at this week’s trade show.

More than 9,600 visitors attended the two day trade event in Manchester, which took place on 12-13th March at Manchester Central, with over 300 food, drink, tech and equipment suppliers showcasing the very best innovation across the sector.

Northern Restaurant & Bar 2024 saw a

The Art Of Italicus Aperitivo Challenge Announces UK 2024 Winner

Award-winning Italian aperitivo brand, ITALICUS Rosolio di Bergamotto is delighted to announce Brandon Stead from 45 West Gin and Cocktail Bar in Leicester as the UK winner of the 2024 Art of ITALICUS Aperitivo Challenge. Brandon has secured a spot in the upcoming final in Rome, where he will have the opportunity to compete for the Global title and a once in a lifetime trip and mentorship with Cafe La Trova by Julio Cabrera in Miami.

Brandon’s winning creation ‘Vincent and Gallo’ stunned judges with a combination

of ITALICUS Rosolio di Bergamotto, homemade clarified sunflower seed orgeat, IPA, soda, and Absinthe. Brandon Stead tells the story behind the inspiration of his artistic cocktail: “I was inspired by Vincent van Gogh’s Sunflowers and their connection to Italy, the beauty of nature, and believing in your work, despite what those around you are doing or saying. I loved how Sunflowers rise and set with the sun, in much the same way ITALICUS starts with the morning harvest of Bergamot and ends in the bottle, labelled with the colour of Italian sunsets. Once I started making

jam-packed line up of interviews with some of the industry’s most dynamic leaders, sharing insight and discussion on the sector’s key topics.

The date for next year’s even bigger Northern Restaurant & Bar has already been set and will take place on 11-12th March 2025, at the same time as lunch! NORTH. To be the first to sign up to attend or register interest in a stand, head to: www.northernrestaurantbar.co.uk.

the connections between Sunflowers and Italicus the cocktail just fell into place, and I couldn’t be happier with how it came out.”

For further information on The Art of ITALICUS Aperitivo Challenge, please visit www.artofitalicus.com.

The Westons Cider Report

2024 is Here

The success of premium and crafted apple ciders will continue to set the pace of growth in the UK’s £1.93 billion on trade cider market this year, as flavoured cider continues to fall out of favour following its meteoric rise.

That’s just one of the verdicts from Westons Cider’s ninth annual Cider Report as it once again reveals what will be hot – and what will not – in the world of cider over the coming year.

KEY GROWTH OPPORTUNITIES FOR 2024

Premium ciders will continue to win and are likely to extend their presence in the year ahead for those retailers looking to improve margins and make the most of the cider opportunity. Apple is a signpost of quality and it’s not just inflationary pressure that has seen the average price of a pint of cider now rise to £4.31, up by 17p versus a year

ago. Consumers are seeking out the brands that echo this quality, and it’s the apple brands that are delivering on this through heritage, provenance and the authentic nature of crafted and cared for apple cider.

ON-TRADE CATEGORY SPOTLIGHTS

Don’t forget the pulling power that cider has in helping to attract new drinkers. CGA figures show that cider over-indexes versus other drinks for younger adults and, despite

perceptions to the contrary, three in 10 (30%) of those aged 25-34 now drink on premise – more than any other age group.

Meanwhile, a third of cider consumers drink out at least weekly, and spend £5 more than the average of £101 a month –so cider is recruiting and delivering new younger and affluent drinkers.

The full report – including impartial stocking advice – is also available for digital download at www.westons-cider.co.uk/ cider-report-2024.

David McDowall

IN AN INTIMATE CONVERSATION WITH DAVID MCDOWALL, CEO AT STONEGATE GROUP, HE PROVIDES INSIGHT INTO HIS ROLE AT THE UK’S BIGGEST PUB COMPANY, DETAILING THE ELEMENTS TO HIS SUCCESS AND SHARING SOME INVALUABLE ADVICE FOR HOSPITALITY VENUES ALONG THE WAY.

DAVID, PLEASE TELL US THE STORY OF YOUR CAREER SO FAR.

My career is grounded in a passion for great pubs and bars. My first job was pulling pints

The most important lesson that I have learnt though, is that great decisions are made by leaders who find ways to stay as close to the front line as possible.

in a pub in the centre of Glasgow. That was a Bass Leisure Retail pub, and I progressed through their management development programme to run my own pub in my early twenties. After that, I joined G1 Group and developed through the business from General Manager to Group Operations Director over a period of 12 years. From there, I moved to BrewDog, where I enjoyed eight incredible years, firstly as Bars MD and then as Group Chief Operating Officer, leading the executive team and overseeing the growth of the commercial, production and global distribution side of the business. Most recently, I had the great privilege of joining Stonegate Group as CEO in January 2023.

WHAT DO YOU LOVE MOST ABOUT THE UK’S HOSPITALITY SECTOR; WHAT MAKES IT A GREAT INDUSTRY TO WORK IN?

There is so much to love! When you boil it down, people go to the pub or a bar to

be with friends and to have a memorable experience. You simply can’t replicate a great pub experience at home or online! That is what makes what we do both exciting and really important. It’s also fundamentally about connection, which I think lies at the heart of why we’re such a great sector to work in. I’ve always loved working in teams who focus on providing guests with a great time whilst having a great time themselves as they do so.

WHAT, IN YOUR OPINION, HAVE BEEN THE KEY ELEMENTS TO YOUR SUCCESS?

That’s probably a question that others should answer, but the things that are important to me are working hard, always staying close to the needs of our guests, constantly looking to innovate to reflect changes in guest demands, and restlessly striving to be a better leader, every single day.

WHAT HAS BEEN AN IMPORTANT LESSON YOU HAVE LEARNT WITHIN YOUR CAREER?

We learn all the time, and I know I will continue to do so. The most important lesson that I have learnt, though, is that great decisions are made by leaders who find ways to stay as close to the front line as possible. No matter the scale and size of the organisation, better decisions come from being close to teams and guests, and standing shoulder to shoulder with those delivering great experiences. You can’t run a hospitality business from your desk…

PLEASE TELL US A LITTLE MORE ABOUT STONEGATE GROUP.

We’re the biggest pub company in the UK, with over 4500 pubs, bars and venues in the group. But, it’s not really the size and scale that is the exciting bit. We have three business units; Our Publican Partners business, which is the traditional leased and tenanted model, our Craft Union business, through which we partner with Craft Union Operators, and our fully managed business.

This breadth gives us an incredible range of options in terms of moving pubs and bars within, and across, the different business units, to make sure that we get each Stonegate site in the right part of our business, and to set each and every pub up for success.

Above all, the secret to the success of Stonegate is our incredible team of 16,000 colleagues. We have a proud and unparalleled record in developing talent and accelerating peoples’ careers, and, in turn, we get huge engagement and commitment from the team, which continues to drive us forward.

WHAT, IN YOUR

OPINION, DOES THE HOSPITALITY LANDSCAPE IN 2024 LOOK LIKE; AND WHAT ADVICE DO YOU GIVE BAR OWNERS TO ENSURE A SUCCESSFUL YEAR?

There is no doubt that it’s been a tough couple of years for our sector, for reasons

My advice to any bar owner is to focus on the important things that have always led to success.

that are well-documented. Leaders across our industry, and in our trade bodies, quite rightly regularly challenge Government to do more to support such a critical part of our economy.

At the same time, we need to remain positive and remember that we are one of the most resilient sectors in the UK Economy. Inflation is finally easing, and interest rates will follow, both of which should alleviate the pressure on guests’ disposable income.

My advice to any bar owner is to focus on the important things that have always led to success. Look after your fabulous teams – because they make the difference – and then keep your offer relevant and reflective of guests’ demands. That’s what great hospitality operators have always done.

WHAT TRENDS DO YOU SEE TAKING OVER THE INDUSTRY, AND WHAT ADVICE DO YOU GIVE HOSPITALITY VENUE OWNERS LOOKING TO STAY ON TOP OF THESE TRENDS?

I suspect that 2024 will see a continuation of some of the trends that we have seen over the last 18 months or so; namely that guests may come out less often, but, that when they do, they will spend their hard-earned cash on products and experiences that really stand out. So, things like premiumisation, live entertainment and clearly differentiated experiences will be even more important than ever.

www.stonegategroup.co.uk

Supporting Pubs through Innovation

WE SIT DOWN WITH JOHN CLEMENTS, VICE PRESIDENT OF MARKETING AT CARLSBERG MARSTON’S BREWING COMPANY, WHO UNVEILS THEIR LATEST INNOVATION – FRESH ALE – A PIONEERING INITIATIVE AIMED AT REINVIGORATING THE CHERISHED TRADITION OF BRITAIN’S BEER AND PUB CULTURE.

JOHN, PLEASE TELL US MORE ABOUT CMBC’S NEWEST INNOVATION, FRESH ALE.

We are one of the leading brewers when it comes to cask ale – something we are hugely committed to and proud of.

We continue to invest in the category, despite some challenges in the last few years where we’ve had to navigate three big storms: the COVID-19 pandemic, the impact of the war in Ukraine and the cost of living crisis.

The ale category was hit harder than the lager category during that time, which resulted in cask ale disappearing from almost 6,000 pubs, with a 31% decline in volume. So, while we continued to support the cask ale category, we took a look at how we could make sure that, when pub goers visit their local pub, they can still enjoy a decent pint of delicious Fresh Ale, where cask ale was no longer proving viable. In particular, we wanted to help

publicans who were faced with the problem of not having the throughputs where cask ale requires an outlet to do 24 pints per brand, per day, in order to get through a cask within its three-day shelf life. How can we find a solution where they can still have ale on the bar, so they are not left with just keg stockists of predominantly world beers? We examined many different solutions, and have come up with this format innovation where the secondary fermentation takes place in the brewery –filtering out the yeast, putting it in a keg but pouring it through traditional methods, so it has a similar temperature, mouth-feel, body and flavour, but doesn’t have the shelf-life issues that a cask ale can have with a 14-day shelf life.

That being said, if publicans can get the throughputs, then they should always stock cask ales, as that’s beer at its absolute finest. But if they can’t, this is a solution for the thousands of pubs that have had to

take cask ales off the bar in recent years.

WHY IS THIS NEW INNOVATION SO NECESSARY FOR THE INDUSTRY?

I’ve worked in either pubs or brewing during most of my career, and I believe there is something really special about going into a British pub and having a great pint of ale. It’s unique to the UK and epitomises the British pub – but what a shame that only 39,000 pubs now stock cask ale, because the rest of them cannot get that demand or throughput.

I believe that offering a great pint of ale is a USP for pubs, it differentiates pubs from the at-home experience, and provides guests with something they cannot easily replicate elsewhere.

WHAT BENEFITS DOES THE NEWEST INNOVATION OFFER BOTH GUESTS AND OPERATORS; WHY WOULD YOU ENCOURAGE WET-LED VENUES TO BE SWAPPING OUT TO FRESH ALE?

First of all, it gives the pubs that have had to take cask ale off the bar an opportunity to offer a brilliant alternative – because instead of selling 24 pints per day, with this innovation publicans only have to sell seven pints per day. Therefore, the chance to have ales with a longer shelf-life is a benefit to them.

For consumers, it allows them to have a pint of their favourite ale, which is available in all leading supermarkets, in a pub. It’s becoming more hit-and-miss whether you can get a traditional pint of ale, so it definitely helps with availability, benefiting both the operator and consumer.

www.carlsbergmarstons.co.uk

deliciously irreverent ales and lagers brewed in the UK with a Kiwi accent

WELCOME TO

The BMAs Return!

BAR MAGAZINE AWARDS 2025? YOU HEARD RIGHT. NEXT YEAR, THE BMAS WILL BE BACK AND BETTER THAN EVER! WE SHARE SOME EXCITING ANNOUNCEMENTS ABOUT WHAT TO EXPECT AT NEXT YEAR’S AWARDS AND HOW YOU CAN GET INVOLVED.

After the success of the inaugural Bar Magazine Awards in January, we are pleased to announce the return of the BMAs next year, in 2025!

Bringing together hospitality’s powerhouses – over 300 bar and hotel bar operators, venue managers and mixology extraordinaires – the Bar Magazine Awards 2024 celebrated the achievements of the industry and championed the individuals and venues taking the industry by storm with their creativity, passion and innovation.

The night-long celebration in January was the industry’s hottest event, and with over 5,000 applications, it was the place to be for all hospitality professionals! As well as a chance to celebrate the wonderful individuals of the industry, and recognise them for their incredible successes, the inaugural BMAs provided an incredible networking opportunity for all involved – a chance to connect with new people, share ideas and form business partnerships.

Speaking on the 2024 Bar Magazine Awards and why hospitality professionals should get involved next year, Svetoslav Chochev, Diageo Brand Ambassador and Finalist for the Best Mixologist Award 2024, explains, “I had the absolute pleasure of attending the Bar Magazine Awards 2024 and meeting various hospitality professionals from all over, which was not

only inspiring, but also incredibly insightful. Such an event can only be beneficial for the hospitality industry, and is a great example of the dedication and professionalism of the many participants who strive daily to bring an unforgettable experience to their guests.

“I would highly recommend the BMAs 2025 to anyone who wants to meet like-minded professionals, as it is a great opportunity to network, while simultaneously having fun and enjoying the great food and cocktails,” he adds.

Beatrice O’Dwyer, Senior Account Manager at Rawlingson Lane, agrees, championing the Bar Magazine Awards

A fantastic event and we’re looking forward to being part of next year!

Nik Koster, CKBG

BMA 2025 JUDGES

ROSS CARTER

CEO, The Drinks Trust

PAULA SMITH

Head of Marketing, Licensed Trade Charity

CLAUDIA CARROZZI

President, UKBG

TEA COLAIANNI

CEO, WiHTL

LORRAINE COPES

CEO, Be Inclusive Hospitality

KAT STANLEY-WHYTE Expert Bartender

LOUISE AGOSTINI Director, DesignMyNight

2025 AWARD

CATEGORIES:

MARKETING INNOVATION

THE ENVIRONMENT AWARD

BEST DINING CONCEPT

BEST MIXOLOGIST

BEST VENUE MANAGER

BEST VENUE DESIGN

LIFETIME ACHIEVEMENT

UNSUNG HERO

BEST HOSPITALITY GROUP

as “a must-attend event for those that are looking to maximise opportunities or develop connections in the UK bar industry.

“This is especially true from a brand point of view with ample opportunities for food, drink and equipment brands to sponsor various parts of the event which serves as a perfect platform for putting products in the hands of key potential buyers,” she continues.

Next year, the Bar Magazine Awards will be back and better than ever, with brand-new award categories, fresh new faces on the judging panel and more amazing brand sponsors and partners!

In 2025, we will be championing even more exceptional individuals and venues, with three brand new award categories:

The Bar

Magazine

Awards 2024 was a great evening with an incredible turnout. It was an honour to be surrounded by the brightest and most forward thinking of the bar community and can’t wait to come back again next year!

Kris Hall MIH, The Burnt Chef Project

Best Hospitality Group – an award which celebrate the industry’s powerhouses; the venues with multiple sites to their name, Lifetime Achievement Award – recognising and celebrating the contribution of an exceptional hospitality professional over the entirety of their career so far, and the Unsung Hero Award – which will champion an outstanding hospitality individual who goes above-and-beyond the call of duty to contribute to the overall success of a venue.

As well as new and refreshed award categories, we have also secured an outstanding judging panel consisting of the industry’s greats! We are honoured to welcome back some familiar friends to our panel, along with some fresh new faces for our second awards ceremony: Ross Carter – CEO, The Drinks Trust, Paula Smith – Head of Marketing, Licensed Trade Charity, Claudia Carrozzi – President, UKBG, Tea Colaianni – CEO, WiHTL, Lorraine Copes – CEO, Be Inclusive Hospitality, Kat Stanley-Whyte – Expert Bartender, and Louise Agostini – Director, DesignMyNight.

Why apply to the BMAs 2025? There are so many reasons! From being recognised for your hard-work and achievements, to shining a spotlight on your venue in a room

full of honourable industry professionals, applying to a BMA award category is a chance to put your name in big flashing lights in a competitive industry!

Head to our new and exclusive Bar Magazine Awards website – home to everything ‘BMAs’ – where you can apply, find out more information about the award categories, sponsorship opportunities, and be the first to know about any breaking announcements.

www.barmagazineawards.co.uk

BAR MAGAZINE AWARDS 2025

WHEN?

Monday 20th January 2025, 18:00-Late

WHERE?

Leonardo Royal Hotel London Tower Bridge

HOW DO I GET INVOLVED?

Go to www.barmagazineawards.co.uk for everything you need to know!

Get Ahead of the Game!

WE SIT DOWN WITH BEN MINTER, DIRECTOR OF B2B SALES, WHO REVEALS HOW THE SOCIAL GAMING GROUP IS BRINGING A NEW LEASE OF LIFE TO WET-LED VENUES WITH ITS BESPOKE GAMING SOLUTIONS.

PLEASE

INTRODUCE THE SOCIAL GAMING GROUP TO OUR READERS; WHAT SOLUTIONS AND OPPORTUNITIES DO YOU OFFER

WET-LED VENUES?

The Social Gaming Group is focused on providing authentic competitive socialising concepts, which generate strong returns for our partners. Our shuffleboard brand, SHUFL, was a pioneer in the space, first taking the Nordic markets by storm, before moving across to the UK back in 2016. The quality of our proposition is at the heart of what we do, whilst staying true to the original games. With this ethos in mind, we have more recently launched our tech-based products, SHUFL Tech and FLYBY Darts.

HOW CAN BESPOKE GAMING SOLUTIONS BENEFIT

WET-LED VENUES IN TERMS OF ELEVATING THE GUEST EXPERIENCE, DRIVING FOOTFALL, SALES AND REPEAT CUSTOM?

Momentum has been building behind competitive socialising for a number of years now and it continues to gather pace. This can be seen clearly through the successful expansion of a number of gaming operators, housing a broad range of activities under one roof, combined with an F&B offer. This is further backed up by research from Barclays, which found that demand for competitive socialising

continues to abound: around a quarter of adults under the age of 45 take part regularly in competitive socialising activities, while 35% (including more than half of the under-25 category) expressed an interest in competitive socialising.

So, consumers are seeking out venues which offer some form of competitive socialising. They will typically go with a group of friends and spend longer in the venue, whilst purchasing food and drinks. The benefits for the operator are therefore clear.

WHAT ADVICE WOULD YOU GIVE TO WET LED VENUES LOOKING AT ADDING COMPETITIVE SOCIALISING TO THEIR OFFER?

The good news is you don’t need to be a

dedicated gaming venue to benefit from the trend. Choose games with a broad appeal. Games that can be played by groups increase the scale of the opportunity. The fact that shuffleboard and darts both fit this brief well, is a key driver of demand. Once selected, make the offer a feature within your venue and run it well to ensure the best guest experience and repeat custom.

WHAT DIFFERENTIATES THE SOCIAL GAMING GROUP FROM OTHER B2B SOCIAL GAMING PROVIDERS?

The other part of our business is venues, which we run ourselves and franchise. Our OCHE darts venues are now present in a number of major cities including London, Oslo, Dubai, Singapore and Melbourne amongst others. As operators ourselves, we understand the importance of product quality. We have developed all our tech ourselves in-house. This expertise we share across our B2B partners too.

Another key differentiator is the ongoing relationship and support that we provide. We see it as an ongoing partnership, with a strong commitment on both sides to enable venues to get the best from our concepts. This ranges from consultation on set ups, to training and marketing support, right through to tech support of course on SHUFL Tech and FLYBY Darts.

www.thesocialgaminggroup.com

COMPETITIVE SOCIALISING CONCEPTS

Stay ahead of the curve with our expertly crafted, game-changing shuffleboard tables

Darts, but not like you know it Camera tracking tech, fresh challenges, guaranteed fun.

Unleashing Business Potential

IN A CONVERSATION WITH JOHN KAREMY, MARKETING LEAD UK AT TRIPLESEAT, HE SHARES HOW THE INNOVATIVE EVENTS MANAGEMENT SOFTWARE CAN HELP VENUES TO VASTLY IMPROVE EFFICIENCY AND SALES.

CAN YOU TELL US THE AIM OF TRIPLESEAT AND HOW THIS SOFTWARE TARGETS WET-LED VENUES?

Tripleseat is an event management software designed by hospitality professions for hospitality venues. It allows any hospitality venue to centralise and streamline event operations, so they can better focus on the guest experience, while increasing revenue.

WHAT BENEFITS CAN WET-LED VENUES EXPERIENCE FROM WORKING WITH TRIPLESEAT?

Across our 15,000 venues globally – we have a variety of venue types, wet-led being one, as well as other unique venues like Competitive Socialising – they saw on average 30% increased revenue for their events business and that is purely based on all the efficiencies that the software offers: being able to respond to leads quickly, and allowing clients book, sign, and pay faster, for example. Tripleseat allows venues to grow their event business, streamline event admin and increase revenue.

We recently commissioned a UK-wide survey that went out to approximately 150 venues across the country, and we found that a lot of venues are not using any event management software, with many relying on offline documents like spreadsheets and word docs, and shared email inboxes, which cause a lot of confusion. We recognised that those venues that are not using an automated process like Tripleseat are wasting 30 plus hours per month in admin. So, we’re essentially removing the work for operators allowing them to focus less on admin, and more on the guest experience.

Don’t just take it from us – speaking to our client Mischka Fogel, Sales Director at Inception group, she notes the benefits of Tripleseat, explaining, “Tripleseat has been a game changer for our events team. The system allows us to be more efficient, from

the initial lead to the correspondence with the client, and the final running order of the event. The financial side of it allows us to keep track of hitting our targets in a straightforward manner. The reporting is simple to use and has all the filters required to make every bespoke report you could think of.”

HOW DOES YOUR BRAND DIFFERENTIATE ITSELF FROM ALTERNATIVE EVENT BOOKING SOFTWARE?

Tripleseat started in the US 15 years ago and was a true category creator; there was a need for an events management software like Tripleseat, but there was nothing like it in the market.

Tripleseat has been built off the back of hospitality professionals – those who know the industry first-hand – and within the company, there is around three hundred years’ worth of hospitality experience.

So far, we’ve had over 15,000 customers in more than 30 countries, aided six million events and generated £13.5 billion event enquires.

WHAT LEVEL OF SUPPORT AND ONGOING COMMUNICATION CAN A PUB/BAR EXPECT FROM YOUR TEAM ONCE THE PARTNERSHIP IS ESTABLISHED?

We pride ourselves on customer service; we have a UK-based team who will initially guide you through the demo and will be there through the on-boarding process and getting you set-up – something we like to call ‘partying’; getting ready to ‘party’ and get customers through the door!

There is unlimited training and unlimited support on offer to our venues; we have a free service called ‘Tripleseat University’, a selection of YouTube videos that help guide you and help you better understand the software. We also have a really great customer service team, which means customers stay with us once they’re with us! Our on-site team in London can also offer venue visits where we can drop-in and better understand your venue and goals, identifying shortfalls and providing solutions.

www.tripleseat.com

Soft Drinks and Mixers

LOOKING TO THE SOFT DRINKS AND MIXERS CATEGORY, WE REVEAL THE VALUES OF THESE OFFERINGS TO WET-LED VENUES.

Bringing the Flavour

HYPPOLITE CIVINS, FUNKIN COCKTAILS BRAND AMBASSADOR, OFFERS FIVE TOP TIPS ON WHAT VENUE OWNERS SHOULD CONSIDER WHEN STOCKING MIXERS.

QUALITY MATTERS

The majority of a cocktail’s flavour comes from its mixer ingredients and so you should look to mix with the best. In the same way as you would choose a quality spirit for a cocktail, bars should look to use quality fruit ingredients for that first class drink experience, stocking brands known for their credentials in the bartending community.

While fresh fruit is important, stocking this for cocktail mixing requires a lot of preparation time, often results in wastage and risks inconsistent flavours depending on fruit seasonality. Using realfruit purees will help to overcome these challenges without compromising on quality.

STOCK A RANGE OF FLAVOURS

The beauty of the cocktail category is how varied it is with a drink to cater for every taste. But we also know that this can be hard to be prepared for. With so many of the nation’s favourites based around fresh fruit flavours like passion fruit, peach and citrus, having each of these different types of fruit on hand means an extensive range which can expire quickly.

Using our purées helps to cut down on this fruit waste as well as allowing you to keep stocked up on a wide range of popular flavours to help you deliver all the top serves without cutting back on quality.

KEEP AN EYE ON THE TRENDS

As well as the classics, take a look at fashions within cocktails to make sure you’re making the most of all opportunities. In 2023, we saw the sustained popularity of the Spritz, pre-batched serves as well as a growing demand for conscious cocktails with no or low alcohol1

Remember that our mixers, purées and syrups contain no alcohol so can easily be used for both classic and non-alcoholic options.

It’s also important to keep your cocktail menus fresh, reviewing these at least twice a year and swapping in seasonal cocktails. For example, in the winter, coffee, creamy and hot cocktails all perform much better than the rest of the year1, so listing these cocktail types over this period will influence guests to purchase.

1. CGA Mixed Drinks Report Q3 2022-2023

SERVING IT FOR THE ‘GRAM

While taste is the most important factor for customers, over half think the look of a cocktail is as important, if not more so, than the taste itself . And with nearly two thirds of people checking out social media before they order a cocktail , it’s definitely worth making sure all your drinks are looking their best.

Having top quality ingredients, as well as a range of garnishes and good glassware can all help to deliver on this visual experience. And with the convenience of the FUNKIN range, you can make sure you have extra time to work on presentation and dedicate time to your venue’s social media as well.

THE BOTTOM LINE

While cocktails may seem like a lot of effort, the right equipment and ingredients can help lighten the load. And the benefits are brilliant.

With 9.4 million consumers now sipping on cocktails out of home and with drinkers willing to spend £9.37 on a cocktail and £10.62 for a premium serve , having a solid range of cocktails makes a healthy bottom line.

Time to Raise the Bar!

SITTING DOWN WITH BEN ANDERSON, FUNKIN COCKTAILS MARKETING DIRECTOR, HE SHARES MORE ABOUT THE BRAND, EXPLAINING WHY THEIR RANGE OF FRESH FRUIT PURÉES, SYRUPS, LIQUEURS AND PRE-BATCHED COCKTAIL MIXERS ARE A SUPERIOR CHOICE FOR BARTENDERS.

PLEASE TELL OUR READERS ABOUT FUNKIN COCKTAILS, INCLUDING DETAILS ABOUT THE BRAND VALUES AND THE RANGE ON OFFER TO WET-LED VENUES.

This year, FUNKIN COCKTAILS is celebrating 25 years of helping our on trade partners to make the most out of the cocktail opportunity.

While we are becoming increasingly well-known with UK consumers for our award-winning Nitro can range, FUNKIN COCKTAILS’ beginnings and heartland is within the on-trade. Our first productsPure Pour Lemon and Lime juices, ideal for adding balance to a variety of drinks – were released in 1999. Our aim was to develop ready-to-mix ingredients that would make it possible for any venue type to serve up delicious cocktails.

A quarter of a century on, and we’re proud to have done just that. Our Pro-Cocktail range now comprises fresh fruit purées, syrups, liqueurs and

pre-batched cocktail mixers and is used by bartenders throughout the UK and beyond.

In short, we overhauled the cocktail category to empower bartenders to trust in our range of core mixing ingredients. We make all our products with only the finest ingredients and we always use 100% real fruit and no artificial colours or preservatives across our range, guaranteeing an exceptional serve every time.

More recently, in 2019, we took our cocktail know-how and experience of working with the on-trade to develop our Nitro ready-to-drink cans, creating consistent, fantastic tasting cocktails for both trade and consumers alike. Popular in high footfall music venues looking to tap into the cocktail opportunity and also outlets that may not have the expertise or capacity at hand to build cocktails from scratch, we look to drive the cocktail category forward always with the singular aim of delivering the best possible drinking experience.

HOW IMPORTANT IS IT FOR BARTENDERS TO

ENSURE THEY EQUIP THEMSELVES WITH A RANGE OF QUALITY MIXERS, SYRUPS AND PURÉES; HOW CAN THIS ELEVATE AND COMPLEMENT SERVES, AND THEREFORE, HOW CAN THIS EXCEL THE OVERALL GUEST EXPERIENCE?

Due to the higher price point of cocktails, we know how important it is to meet consumer value-for-money expectations. From every ingredient used, to cocktail equipment to the final glassware and garnish choices, each serve should look to elevate the consumer drinking experience. The brilliant thing about FUNKIN is it allows for real consistency. There’s no stressing over sourcing ingredients and worrying that the difference between last week’s fruit and this week’s might impact the final serve. Whether you are using our 90% real-fruit purées, pre-batched cocktail mixers or RTD Nitro cans, you can trust

that FUNKIN will deliver the same excellent flavour time and time again.

Also, due to our wide range, using FUNKIN means you can easily tap into the latest trending serves. The Pornstar Martini which remains the UK’s bestselling cocktail1, was developed back in 2003 by the pioneering Douglas Ankrah. He used FUNKIN’s Passion Fruit purée in his original serve to create the silky smooth texture for which the drink is known. And by recreating the cocktail with its original ingredients you can ensure you’re mixing up the very best of the best.

HOW CAN THE FUNKIN RANGE APPEAL TO A WIDE VARIETY OF GUESTS IN TERMS OF FLAVOUR AND ALCOHOL PREFERENCE; HOW VERSATILE IS THE RANGE AND HOW CAN BARTENDERS CREATE ENDLESS POSSIBILITIES WITH THE FUNKIN PRODUCTS?

There really is something for everyone within the FUNKIN range – even just within our Pro range which was designed specifically with bartenders in mind, we have everything covered.

Looking at the flavours most popular with consumers, berry and tropical fruit options are coming out on top, citrus is in the top ten, with creamy and coffee flavoured cocktails hot on their heels2. Our range of syrups, purées and liqueurs covers all of the above flavour profiles and more, allowing you to have a fully-stocked bar ready to go to cater for your customers’ preferences.

We’re currently seeing that classic cocktails are king in the category, making up over half of all serves3, so it’s best to keep popular flavours stocked up. The beauty of our products is that we have a solution for all classic cocktails and our range is so versatile that it can be used to create unique, venue-specific signature serves also.

Plus, as our mixers, purées and syrups contain no alcohol, they can be paired with non-alcoholic spirits, easily allowing you to offer a selection of delicious no and low cocktails, matching the quality of the rest of the menu.

WHAT IS THE BENEFIT TO BARTENDERS AND VENUES IN STOCKING THE FUNKIN COCKTAILS; WHAT MAKES FUNKIN A SUPERIOR CHOICE?

We never compromise on quality. We only use real fruit – and no artificial flavours – to ensure every serve is as delicious as it can be.

There really is something for everyone within the FUNKIN range.

Quality is the top consideration for those who choose cocktails and they want their drinks to be worth the cost. With taste noted as the top factor when judging the quality of a drink, venues need to make sure they’re using the best ingredients, as one poor serve can instantly lead to loss of repeat custom.

But the benefits are massive for those outlets that can meet drinkers’ expectations. A fifth of drinkers now regularly consume cocktails4, and they are prepared to spend an average of £9.37 on a cocktail, up from 2022, and £10.62 for a premium serve5. We know it’s a challenging market out there right now with fewer venues serving cocktails in the last year. But those still serving up are winning, with the value of sales up in 2023 to £688M6.

Finally, with FUNKIN, you can be safe in the knowledge you’re working with a company driving a force for good. Last year,

we successfully achieved B Corp status, the first cocktail company in the UK to do so. This not only marks our commitment to crafting delicious cocktails but signifies our dedication to sustainability and social responsibility. This important accreditation involves frequent reassessments, which means we’re constantly looking at ways to continue improving, from setting out a clear roadmap to achieve net zero by 2030 and setting up an Environmental Sustainability Programme, to reducing our carbon footprint even further.

www.funkincocktails.co.uk

1.

Mixing It Up

KAT STANLEY-WHYTE, BARTENDER AT THE AMERICAN BAR AT THE SAVOY, SHARES FIVE INSIGHTFUL REASONS VENUES SHOULD BE INVESTING MORE THOUGHT INTO THEIR SOFT DRINKS AND MIXER OFFERINGS.

UTILISING FLAVOUR

The beauty of the development in soft drink and mixer variations allows for a greater scale of creativity behind the bar and in cocktail development. With there being such a broad selection of flavour combinations available, it gives the opportunity for venues to be playful with serves without over complicating preparatory work. Work smarter, not harder!

ELEVATION

Take the classic Tequila and Soda serve – with the range of sodas now on the market, there is the ability to easily elevate with flavours such as guava and lime, mandarin and ginger or pineapple and almond. The synergy between classic flavours and the new pop of flare brings an intriguing variation for guests to enjoy. Soft drinks do not need to be two-dimensional, they can be elevated into a joyous merriment of botanical layers and aromas, providing guests with something new.

NON-ALCOHOLIC

With the demand for healthier options, consumers are increasingly leaning towards non-alcoholic cocktails and soft drink serves. There is a rise in consumers becoming more conscious of the health implications of alcohol and sweetened cocktails, leaning them towards soft serves with organic ingredients and lower natural sugars. Venues need to curate an offering that can cater to all, not just in terms of flavour, but in alcoholic content as well.

HIGHLIGHT

Soft drink mixers allow for a simple menu addition; however, they should not be an afterthought. When curating menus, soft drink mixers should now be a part of the overall experience. Changing the attitude towards non-alcoholic offerings begins with venues ensuring the category is not overlooked, that it is, in fact, highlighted and celebrated alongside the core offers. There are a multitude of surveys suggesting that almost a quarter of young people do not drink alcohol, with even more lowering their weekly consumption.

KNOW YOUR MIXER

With so many fantastic brands offering crazy flavour concoctions, it’s easy to get lost in the noise. Consumer palates may have changed over the past few years, but citrus fruits such as grapefruit and yuzu play well to the demand for health benefits, whilst an interest in aromas increases the appeal for lemongrass and ginger. Floral notes are becoming increasingly popular, adding an element of luxury and the perception of premiumisation to the category. All in all, play with flavour, utilise what’s already on the market and develop flavours that work for your venue.

The Unsung Heroes

WITH THE HELP OF INDUSTRY EXPERTS, WE EXPLORE THE VALUE OF SOFT DRINKS AND MIXERS TO WET-LED VENUES, SHARING ADVICE ON THE MUST-HAVE STYLES AND FLAVOURS FOR YOUR BAR!

Aselection of soft drinks and mixers are necessary in wet-led venues for many reasons: to create delicious cocktail serves and marry together a plethora of spirits and to cater to an array of different consumers’ preferences, as well as to drive stronger profit margins overall.

Sharing the importance of a varied soft drinks and mixers offering for wet-led venues, Ankit Mishra, Bar Manager at Suzi Tros, explains, “Just like how different varieties of wine require different types of glasses, different mixers and soft drink options are important to allow you to properly service your customers. It’s important to have a selection of premium mixers with the menu offerings, as they can play a big role in fundamentally changing the flavour and experience of a drink.”

As we enter the spring and summer months, now is the perfect opportunity to revamp and refresh your venue’s offerings to maximise sales and footfall, as Amy Burgess, Senior Trade Communications Manager at Coca-Cola Europacific Partners (CCEP), explains, “Crafting the perfect

soft drinks selection and providing an exceptional experience will be crucial for boosting summer sales.

“Operators must offer an experience that’s unique, enticing and worth the price, encouraging consumers to visit again.”

With competition so high, venues must be looking to each of their offerings to ensure they are providing maximum choice, flavour and quality – and when it comes to soft drinks and mixers, premium and diverse flavour offerings are key!

Expressing the value of soft drinks and mixers to wet-led venues, Melanie Ginsberg, UK Head of Marketing at London Essence, comments on the growing mindful drinking trend, as well as consumers’ increasing demand for quality and unique flavours. She says, “Soft drinks and mixers play a key role across the hospitality industry, and this extends to wet-led venues, too, particularly given the growing trend towards consumers drinking alcohol in moderation, across all consumer groups. In the UK, 1 in 2 people are moderating their alcohol intake, and 48% believe that premium soft drinks should be more interesting1

“London Essence is a versatile mixer, offering sophisticated options in a variety of flavours. The value premium mixers and soft drinks like ours brings to wet-led venues is that we give them myriad creative options to not only meet the demand for non-alcoholic alternatives, but to bring consumers an elevated experience,” she adds.

Christopher Banks, Chief Executive of CRACKER Drinks, agrees, seeing soft drinks as necessary in meeting demands of a wide range of guests, whatever their preference. He explains, “With on-trade businesses attracting a wide variety of customers into their establishments, it’s fair to say that many of the patrons will have different tastes. With this in mind, the standard pint of lager or fizzy drink is not for everyone. Especially now 1 in 5 UK adults don’t drink alcohol and more than a third (36%) have limited or reduced their alcohol consumption in the last year2 .

“These consumers are likely to be tempted by a soft drink, such as juice, especially if the juice offered is known for quality and craft, such as the Cracker Drinks Co® range, which includes Orange, Cranberry, Apple and Pineapple.”

When curating the perfect ‘ticks-all-theboxes’ selection of soft drinks, that caters to a wide array of tastes and maximises sales – it is important to bear in mind a few things: Firstly, consumers value quality, so ensuring you have a few brand-name, firm favourites that they recognise is key.

Colas, lemonades and mixers remain the biggest categories in soft drinks , so these should form the foundations of a range.

High-quality mixers and soft drinks elevate a bar’s spirit offering as, in many cases, they make up 50% of the drink.

Ankit testifies to this notion, sharing that stocking well-recognised brands is a strong indicator of quality to guests. She says, “The classic favourites, such as Fever Tree Tonics, Schweppes and Britvic, are always strong markers for venues to stock, as they’re recognisable brand names that definitely show quality in your selection.”

Amy Burgess, at Coca-Cola shares some insight into guests’ favourites, namely colas and lemonades, explaining these should be the basis of all soft drinks menus. She says, “Colas, lemonades and mixers remain the biggest categories in soft drinks3, so these should form the foundations of a range. Within this it’s important to give consumers the choice of original and low-or-no sugar options, like Coca-Cola Original Taste, Diet Coke or Coca-Cola Zero Sugar. In fact, Coca-

Cola Zero Sugar is the fastest growing cola within the licensed sector and a must-stock for operators3.”

Looking to the second biggest category in soft drinks behind cola, Christopher Banks, explains that, “Lemonade options are fairly limited in the on-trade – at least in terms of ‘real’ lemonade. This is because the majority of products offered in this category rarely contain real lemons, are colourless, and heavily carbonated.

“It is for this very reason that we launched LEMON GROVE. Made with allnatural flavour ingredients, LEMON GROVE currently offer three real cloudy Lemonade varieties: Cloudy Lemonade, Cloudy Lemonade with Peach and Basil and Cloudy Lemonade with Rhubarb. These flavour combinations are superb served alone, or as

a premium mixer.”

This means that, as well as stocking wellrecognised soft drinks brands, it is a good idea for venues to expand their horizons by offering alternatives that could excite guests and invite them to try something new, and therefore boost sales.

Stocking authentic and unique products is crucial to wet-led venues, especially as consumers are continuing to enjoy the finer, more premium offerings. Melanie at London Essence explains the importance for wet-led venues to elevate their menu with more premium soft drinks and mixers, sharing, “As consumers’ desires for special experiences continue to grow – 71% say that eating and drinking out is the treat they most look forward to4 – it is incredibly important that wet-led venues offer a range of premium soft drinks and mixers, to meet these demands.

“Whether it’s through flavour or enhanced presentation – something London Essence is crafted to deliver –alongside making innovative, long-mix drinks that consumers can’t make at home, their venue will become a memorable place, which consumers are more likely to return to.

“Furthermore, only 18% of guests in outlets are looking to reduce the quality of their drinks to manage their budget, which means there is still a huge demand for premium soft drink and mixer offerings that make the out of home moment feel more special5.”

Stocking premium soft drinks and mixers is also imperative in elevating your venue’s cocktail creations, especially when it comes to offering new and

exciting flavours to guests. Ankit shares this opinion, and says, “For cocktails, the variety is more about creativity. The more flavours and options you have available, the more creative your bartenders will be, as they can explore different concepts and continually add new ideas and flavours to their menu.”

Constant innovation, with new and exciting flavour combinations within cocktails, in turn, can achieve a competitive edge over competing venues, increase footfall and boost sales!

Melanie reveals, “High-quality mixers and soft drinks elevate a bar’s spirit offering, as, in many cases, they make up 50% of the drink. Moreover, consumers are looking for quality over quantity, and are willing to pay a little bit extra for an elevated drinking experience that goes beyond their everyday choice. It’s this multisensory experience, where layers of flavours provide heightened aromas, that consumers are searching for when they visit a bar.”

Watermelon and Schweppes Soda Peach Coconut – which joined Schweppes’ original Soda and Pink Soda variants.”

Also, with a rising popularity in spirits such as tequila and mezcal, as well as dark whiskies, it is important that these are paired with high-quality, often uniquely flavoured, soft drinks and mixers, that can offer guests a serve like no other. Melanie shares, “There is still a strong desire for cocktails (+0.4%6) among consumers, with preference of spirits such as tequila and mezcal – both of which fuel further need for premium mixers, like sodas, to create iconic serves like the Paloma. Dark spirit serves are also seeing a boost, and an increase in popularity of whiskey and rum is benefiting ginger flavouring, which are being used in highball and mule serves.”

With April here, it is also a good idea to stock soft drinks and mixers that embody sunshine and good times – lighter mixers with fruity flavours.

Amy reminds venues that, “As we reach the warmer summer trading period, consumers often look for lighter, fruitier refreshments like spritzers and long mixed drinks, so Schweppes Sodas are an ideal addition to back bar chillers.

“Last year we launched Schweppes Flavoured Sodas – Schweppes Soda Melon

Equipping your bar with a handful of unique sodas is also crucial, as long-mix drinks continue to climb in popularity amongst guests. Melanie shares, “Longmix drink popularity, whereby premium mixers make up the majority of the drink, continues to grow, with soda popularity increasing at a faster rate than most other mixers (+2%6). The growing popularity of tequila amongst consumers, as well as familiar favourites, including vodka and wine Spritz serves, also reflects an increased need for premium sodas.”

Overall, soft drinks and mixers play a huge role in wet-led venues in terms of commercial value and providing guests an unparalleled drinking experience. When curating the perfect selection of these offerings, it is important to think ‘variation’ – some well-loved firm-favourites to evoke a feeling of quality amongst guests, a handful of premium offerings with innovative and authentic flavours, as well as a few seasonal additions, which can be switched out depending on current trends amongst guests in the industry.

1. KAM Low+No 2023

2. Kantar Data

3.

4. CGA Cost of Living Consumer Pulse (1,000 UK&I Consumers)

5.

6.

Double the Fun, Double the Flavour!

RAISSA DE HAAS, CO-FOUNDER OF DOUBLE DUTCH, SHARES MORE ABOUT THE NEWLY CERTIFIED B-CORP PREMIUM TONIC AND MIXER BRAND, REVEALING HOW THEY ARE BRINGING TOGETHER UNEXPECTEDLY DELICIOUS PAIRINGS TO EXCITE PALATES.

PLEASE TELL OUR READERS ABOUT DOUBLE DUTCH AND THE RANGE OF MIXERS ON OFFER TO WET-LED VENUES.

Double Dutch is an award-winning premium tonic and mixer brand, led by me and my twin sister, Joyce. We were born and raised in the Netherlands, the birthplace of gin, so we grew up in a lively world of drinks that were delivering constant innovations.

The spirits market is full of flavour experimentation, but the mixer and tonic market was lagging behind, showing us the gap for experimental, innovative and bold flavours. It was whilst studying for our Masters in London, we decided to shake up the market with our dual-flavoured innovations, submitting the idea for Double Dutch as our joint dissertation. We were then lucky enough to win the UCL Bright Ideas award with which we won some initial

prize money to fund the creation of our first production lines and a year of free London office space.

Double Dutch as a business is focused on blending superb taste fusions with sustainability at the forefront of everything we do, and we have just been certified as a B Corporation business. The Double Dutch range is now enjoyed in more than 45 countries globally and is the exclusive tonic partner for Soho House UK & Europe.

Our diverse range of 12 delicious flavour pairings includes dual-flavoured mixers like ‘Cucumber & Watermelon’, ‘Pomegranate & Basil’ and ‘Cranberry and Ginger’, and our classic tonic range, including ‘Skinny Tonic Water’ and ‘Indian Tonic Water’. We also have our ‘Pink Grapefruit Soda’ which is super popular with wet-led venues making the perfect mixer in a Paloma.

Our unexpected dual-flavoured drinks are what make us, us.

WHAT DIFFERENTIATES DOUBLE DUTCH FROM OTHER MIXER BRANDS ON THE MARKET?

Our unexpected dual-flavoured drinks are what make us, us. Yes, we’re called Double Dutch as we are Dutch twins, but we also believe that no one should have to drink dull, flavourless, glass-half-empty drinks so we are all about doubling the fun and doubling the flavour.

We take our inspiration from the world of natural flavours and bring together unexpectedly delicious pairings to excite palates.

All of the flavours in our range are created through the process of molecular gastronomy, which results in unique, counter-intuitive and delicious flavour combinations, without compromising on the overall sugar content and calorie count.

Sustainability is at the centre of our business, and as part of our mission to do business the right way, we are proudly Carbon Neutral and the only major mixer brand to receive the prestigious B Corp Certification.

WHAT IS THE VALUE OF A HIGH-QUALITY, DELICIOUS MIXER OFFERING TO GUESTS IN WET-LED VENUES, PARTICULARLY AS WE ENTER THE WARMER MONTHS?

Mixers should provide versatility, and a high-quality mixer brand will be able to support bartenders with endless drinks possibilities to experiment with, and for guests to enjoy. A delicious and versatile range also means bartenders can cater to different tastes and preferences to keep guests visiting again and again to try new flavours.

One of the best things about the Double Dutch range is that our products can be enjoyed as a lively mixer to enhance any spirit or as a refreshing soft drink on their own. We’re continuously working to expand our flavour range to double the expectations of every drink, to make sure consumers never drink dull again.

With the warmer months being a peak trading time for bars, venues should look at their refreshing drinks offering – and as well as alcoholic serves, ensure they have a high quality and tasty no/low offering in order to keep up with consumer trends.

HOW CAN OFFERING A GREAT TASTING AND HIGH-QUALITY MIXER ELEVATE VENUES; IMPROVING THE GUEST EXPERIENCE, INCREASING FOOTFALL AND REVENUE?

Consumers are increasingly looking to find more innovative experiences, and that’s the same for drinks. With high quality mixers, customers can have fun experimenting and trying out new drink variations, and with a high-quality mixer comes a versatility of serves using just one product, from spirit and mixers, to spritz’ and cocktails.

There’s a big opportunity with seasonal menus, and fresh ingredients. While changing food menus every season is already prevalent in restaurants, wet-led venues should also look to evolve their drinks menu regularly to keep customers coming back for more, which ultimately leads to an increase in revenue for operators.

Another opportunity to generate further revenue is by upselling premium mixers to guests, with a bit of education on the greattasting premium brands now available in the marketplace. Premium shouldn’t be plain though… Double Dutch is a brand which is premium, but both fun and flavourful!

www.doubledutchdrinks.com

RASPBERRY SMASH

Fruity and flavourful, it’s also simple and really easy to make without compromising on flavour. It’s a perfect serve for busy bars who can stay efficient and keep a speedy service for customers.

It can be enjoyed with either Double Dutch Cranberry & Ginger or Pomegranate & Basil, making it super versatile for bars. For the perfect balance of sharp and spice, opt for Double Dutch Cranberry & Ginger, or for a more herbaceous flavour, try Pomegranate & Basil.

Bartenders can also easily turn it into an alcohol-free version (we call it a Raspberry Repair!) without the vodka.

INGREDIENTS:

• 40ml Vodka

• 6 raspberries

• 15ml lime juice (or just over ½ lime juice for a jigger-free recipe)

• 10ml honey (or 2 tsp honey for a jigger-free recipe)

• Double Dutch Cranberry & Ginger or Pomegranate & Basil

• Fresh raspberries and a slice of lime, to garnish

METHOD:

Muddle six fresh raspberries in a Collins glass until broken up. Then, add 40ml Vodka, 15ml lime juice (or just over 1/2 a lime) and 10ml (or 2 x tsp honey), and stir well together until honey is dissolved (no shaking required here!). Add a good handful of ice and top with Double Dutch Cranberry & Ginger or Pomegranate & Basil. To finish, garnish with a couple of raspberries and a slice of lime.

Belvoir Farm Brings the Countryside

MEET BELVOIR FARM, THE PREMIUM SOFT DRINK BRAND THAT’S CELEBRATING NATURE IN ALL ITS GLORY.

In the heart of the picturesque

Belvoir Vale, where the rolling hills of Leicestershire meet the sky, Belvoir Farm has emerged as a beacon of soft drink excellence, crafting a range of exquisite and refreshing drinks that transcend the ordinary.

This family-owned business, born in 1984, rooted in tradition and dedicated to quality, has become a cherished name in the world of premium soft drinks. Their story is one of passion, commitment, and a deep connection to the land. They source the finest, handpicked ingredients to create a portfolio of drinks that are not just thirst-quenching, but also a celebration of nature’s bounty. From the verdant

They source the finest, handpicked ingredients to create a portfolio of drinks that are not just thirst-quenching, but also a celebration of nature’s bounty.

orchards to the sun-kissed fields, every sip of a Belvoir Farm Drink encapsulates the essence of the British countryside.

Belvoir Farms’ success is due to unwavering dedication to using only the highest quality, natural ingredients. From crisp apples to fragrant elderflowers, each component is carefully selected to ensure a symphony of flavours that dance on the palate. The commitment to purity extends to the production process, where traditional methods are married with modern techniques to preserve the integrity of each ingredient. Belvoir Farm offers a diverse and sophisticated range of soft drinks, with each variant embodying the brand’s commitment to

excellence. The Sparkling Elderflower, a core favourite, captures the delicate floral notes of handpicked elderflowers, resulting in a subtly sweet and refreshing drink that epitomises the English summer. The Ginger Beer, with its bold and zesty kick, adds a modern twist to a classic favourite, showcasing their ability to reinvent traditional recipes with contemporary flair. One of their standout offerings is the Cordial range. These are crafted with a blend of real fruit juices and pure spring water; these cordials are a testament to Belvoir’s dedication to authenticity and flavour. From the vibrant Raspberry & Lemon Zest to the exotic Lime, each cordial is a masterpiece, inviting consumers to enjoy.

Versatility is another hallmark of Belvoir Farm products, making them a staple in the arsenal of any skilled bartender. From classic cocktails to innovative concoctions, these soft drinks and cordials serve as the perfect foundation for endless creativity. Whether used as a base, a mixer, or a finishing touch, their diverse range of flavors adds depth and complexity to

ELDERFLOWER GIN PUNCH

Treat yourself to an Elderflower Gin Punch, crafted with nature. Add gin to a glass and fill with ice, followed by tonic water and a drizzle of Elderflower Cordial over the top to drive a refreshing floral taste. To finish, garnish with lemon slices.

any cocktail recipe. Whether crafting a refreshing spritz or a sophisticated mocktail, Belvoir Farm products provide endless possibilities for experimentation.

In the on-trade channel, where ambiance and experience are paramount, Belvoir Farm offer a winning combination of quality, versatility, and artisanal charm. Whether served in a bustling cocktail bar or an upscale lounge, these products elevate the drinking experience, leaving

RASBERRY COOLER

Enjoy a Raspberry Cooler, utilising their Raspberry Lemonade with premium Vodka. Simply muddle the fresh raspberries and pomegranate into the bottom of a highball glass. Clap the mint (to release the oils) and add to the glass then, add the vodka, ice, raspberry lemonade and stir. Finish with a mint garnish. The perfect summer cocktail!

a lasting impression on customers. With Belvoir Farm, every cocktail becomes a masterpiece, crafted with care, and infused with a touch of English elegance.

Beyond the delectable flavours, their drinks have also earned acclaim for commitment to sustainability. They embrace eco-friendly practices, from responsible sourcing of ingredients to the use of recyclable packaging. Belvoir Farm stands as a shining example of how a brand can marry luxury with environmental responsibility, setting a standard for the industry. The journey from a family farm to an internationally recognised brand is not merely a business success story; it is a testament to the power of authenticity, quality, and a genuine love for craft. With each bottle, they invite consumers to raise a glass to the beauty of the British countryside and savour the artistry that goes into every crafted drink. In recognition of its outstanding contribution to the soft drinks landscape.

www.belvoirfarm.co.uk

Cocktail Creations

WE DELVE INTO THE WONDERFUL WORLD OF COCKTAILS, REVEALING HOW YOU CAN LEVEL-UP YOUR SERVE GAME.

Serves On-Tap!

KULEEN KHIMASIA, CO-FOUNDER

OF BLACK LINES, INSIGHTFULLY SHARES FIVE BENEFITS OF SERVING PRE-BATCHED BOTTLED AND ON-TAP COCKTAILS IN WET-LED VENUES.

At Black Lines, we have been producing cocktails on tap since our inception in 2017. From day one, we have been rigorously developing and refining our serves to ensure their flavour rivals that of any handmade cocktail. Fast-forward to 2020, lockdown accelerated our process to add bottles to our offering. Consumers’ minds opened to what was possible at home and in venues: finally, customers could enjoy a Black Lines cocktail wherever they wanted, from a glass bottle.

CONSISTENCY

With pre-batched cocktails, every single serve is exactly the same as the last, no matter which individual behind the bar poured it. For a restaurant chain with multiple sites across multiple cities, at Black Lines we can guarantee that every one of our cocktails will taste the same, no matter where you are. Producing high quality cocktails, en masse and consistently, means we can bring cocktails into environments where they weren’t previously possible.

QUALITY

With consistency, comes reliable quality. With meticulous recipes and precise measurements down to the very last detail, every one of our serves is tested and produced in-house in our factory in Tottenham. What that means: a delicious cocktail, every time. Something that venues and customers alike can trust. By producing RTD cocktails, we can source the best ingredients in the market and tinker with every serve until there’s no room for improvement. At the end of the day, it’s all about the final serve being the best it can be and bringing customers back to the bar.

EFFICIENCY

Speed of service is key. By serving prebatched cocktails, venues can greatly reduce the time it takes to pour and serve

a drink. With a Black Lines keg, you can deliver the same drink 200 times, and in 10 seconds a pour. A clear benefit for guests too, with the average wait time in the UK for a cocktail as long as 9 minutes, more serves to more people in less time – and much less queuing – happy days!

SUSTAINABILITY

With RTD bottled cocktails, there is a need for less ice and energy, fewer fragile ingredients and a reduction in beverage waste during service. Cocktails on tap, in particular, have a clear sustainability benefit: namely a reduction in waste packaging for disposal. At Black Lines, all of our products come in 20L KeyKegs, which we collect and recycle via our

partnership with One Circle. This allows us to strip masses of waste packaging out of circulation and out of venue stock rooms. 1 keg of our Elderflower Collins replaces 83 individual bottles in a standard bar.

COMMERCIAL VIABILITY

From a business standpoint, incorporating RTD cocktails offers plenty of commercial advantages for venues. The streamlined process for bartenders means less time mixing drinks and, ultimately, maximises revenue potential during peak hours. Additionally, the longer shelf life of RTD cocktails reduces the risk of inventory spoilage, optimising inventory management and profitability.

Raising the Bar

IN THIS EXTENSIVE FEATURE, WE TAKE A DEEP DIVE INTO THE WONDERFUL WORLD OF COCKTAIL CREATIONS, SHARING INVALUABLE ADVICE ON HOW TO STAY AHEAD OF THE CURVE WHEN IT COMES TO YOUR VENUE’S ARRAY OF SERVES.

The pièce de résistance of wetled venues – cocktails – are undeniably the star of the show within bars. As consumers’ love for both the classics and new and exciting creations continues to grow, it is becoming more important for operators to ensure they are raising the bar, offering unparalleled serves and drinking experiences to retain guests and maximise sales.

The cocktail landscape is strong; with popularity continuing to grow year-on-year and heightened competition amongst the industry, it is essential that venues are going above-and-beyond to wow guests and offer something unique.

Lee Hyde, Senior Beverage Expert at MONIN, shares insight into the cocktail sector, revealing that, “Despite cost pressures and drinks ranges rationalizations, the popularity of cocktails is on the rise across all channels, with more on-trade venues diversifying their offering to tap into this trend.

“The UK cocktail industry was valued at £688m in Q3 2023, growing by 0.2% versus 2022 , with bars, restaurants and drink-led pubs all seeing a rise in cocktail sales last year.”

Despite cost pressures and drinks ranges rationalizations, the popularity of cocktails is on the rise across all channels, with more on-trade venues diversifying their offering to tap into this trend.

Russell Hayward, Bar Manager at The Bloomsbury Club, echoes these findings, stating the true value of cocktail creations to wet led venues. He says, “For cocktail bars, cocktail creation is everything; it is what your bar is measured by and what sets itself apart from other establishments within the industry.

“It is because of this competition within the marketplace that it is so vital for bartenders to continuously offer something new and exciting for their guests to enjoy. If you as a bartender or your venue become complacent, you can become stale and lose that hook which captivates and entices guests to your venue,” he adds.

Federico Zuliani, Bar Manager at Isabel Mayfair, agrees, explaining that constant innovation, creativity and experimentation is essential for bars looking to stay ahead of the curve. He states, “I believe that continuously improving cocktail creations is essential for maintaining competitiveness,

HOT CROSS BUN

ESPRESSO MARTINI

INGREDIENTS:

20ml MONIN Cinnamon Roll syrup

50ml vodka

Double espresso

2 drops of saline solution

Cinnamon powder, to garnish

METHOD:

Combine all ingredients in a shaker filled with ice and shake hard, then fine strain into a chilled coupette. Using two straws or skewers, form a cross over the drink and lightly dust with cinnamon powder to create a hot cross bun effect.

customer satisfaction, and the overall brand image of a venue.

“By offering unique and exciting drinks, bartenders can create a dynamic and appealing atmosphere that encourages guests to return and recommend the venue to others. The creative process is also one of the most enjoyable aspects for many bartenders.”

When it comes to levelling-up serves, incorporating theatre and creating an altogether more immersive drinking experience for guests is essential in offering something new and exciting. With theatrical serves becoming a ‘standard’ in almost all wet-led venues, and more guests looking for Instagrammable moments to share online, innovation and creativity is key.

Lee Hyde explains the role of social media in directing consumers’ demands for immersive and engaging drinking experiences, sharing that, “Unsurprisingly, social media is also influencing the growth of cocktails, with one in three consumers

posting a photo on social media every time they purchase, with this number increasing for younger customers.

“This demonstrates the need for cocktails to hit the mark from a visual as well as taste perspective. It goes without saying that presentation is key when it comes to all cocktails and the use of attractive glassware and garnishes can elevate the aesthetic appeal of drinks to increase their appeal,” Lee adds.

Georgi Radev, Co-founder of Laki Kane, has a passion for offering guests immersive experiences through an array of thrilling cocktail serves. He explains that, “When bartenders are making a cocktail, they are creating a story. Starting from the idea behind it, the name, vessel, appearance, aroma, taste and the way the drink will be served, all of the guests’ senses need to be satisfied.

“At Laki Kane, we bring theatre to the table; we use our own designed and manufactured ceramic mugs, serve drinks

with elements of fire, smoke, melting chocolate, magic flash paper, and even incorporate theme songs and musical instruments when we serve them. It’s a lot of preparation, but it’s all worth it when you see the smiles of happy guests!”

Looking beyond the serve, to the role that bartenders and front of house staff play in delivering these experiences is also crucial. Georgi sees staff as the storytellers of the serves, who can elevate the excitement and take guests to a new level. He states, “Of course your staff are very important too. If the cocktail has a great story, but no one is willing to tell it, then the story is useless.

“One of the most important things is how the floor staff will guide visitors through the menu and help them choose the correct drink.”

However, offering guests something new and exciting does not always mean putting on a show; this can be done in more subtle ways, like Russell suggests, experimenting with a drink’s appearance, aroma and texture.

“We like to offer guests a unique experience by playing with guests’ perceptions, using a variety of methods to change how a drink looks, smells, and even feels by changing the viscosity of the drink. You can give a drink a rich creamy texture

while looking light and effervescent. You can also do the reverse and take a drink based on dark, rich flavours and using clarification have it be subtle, delicate with a layered flavour profile.

“Cocktails must appeal to the guest visually, must be enticing to the eyes, as this is where the flavour journey begins. If the serve does not capture the guest’s attention just by looking at it, then they already have lowered expectations before they even take their first sip,” he finishes.

A high-quality cocktail usually means high-quality ingredients, and as consumers continue to lean more towards premiumisation, ensuring the spirits, syrups, purees and garnishes you use are top-notch, is essential to capture guests’ attention. As well as elevating visitors’ experience, using premium products also opens the opportunity for increased profit margins, which combined, puts your venue on top!

Lee, supports this, commenting on the growing trend of premiumisation, explaining that, “data shows that 72% of consumers choose a high-quality cocktail when out, with 73% of premium cocktail consumers being likely to pay more for a better-quality cocktail .”

Veronika Karlova, UK On-Trade Manager at Noblewood Group, delves a little deeper

BELUGA GOLD LINE CAVIAR MARTINI

INGREDIENTS:

60ml Beluga Gold Line

30ml Fino Sherry

15ml Maraschino Liqueur

Garnish: Lemon zest and caviar served separately on mother-of-pearl spoon

METHOD:

Pour all ingredients into a mixing glass, add ice and stir. Pour into a chilled martini glass and decorate the cocktail with lemon zest.

into the growing trend of premiumisation, and states, “There is a global trend towards choosing more high-quality spirits, which provides a completely different taste and elevates the serving experience. Quality ingredients are essential for a delicious cocktail and using top-quality spirits delivers harmony of flavours and engages the senses.

“The trend of premiumisation also emphasises the significance of pairing highend products such as Beluga Gold Line with equally premium food like caviar and other delicacies, enhancing the overall experience for discerning consumers,” she adds.

Andy Howitt, On-Trade Controller at Ellers Farm Distillery, agrees, saying, “There’s no doubt that high quality spirits equal high quality cocktails. Our industry has been tainted by low quality gimmicks and it’s time we collectively changed that. This is why we at Ellers Farm champion our Dutch Barn Orchard Vodka — a spirit flawlessly handcrafted from apples and tasted every 20 minutes in the distillation process to ensure its unparalleled taste.

“The best bartenders understand the love, care and attention that goes into creating high quality spirits and that same love, care and attention goes into creating the highest quality cocktails.”

An often overlooked, yet vital component to an exceptional cocktail, is ice. With so many different drinks styles comes a suited ice type for each – and getting this wrong can completely undermine all the love that goes into making these wonderful creations.

Roz Scourfield, National Sales Manager at Hoshizaki UK, provides valuable insight, and reveals that, “Not all ice is created equal. Although cubed ice is particularly versatile, it is not a case of one size fits all when it comes to cocktails. Bartenders should be conscious of how the ice shape used can affect the drink dilution, as well as the common associations customers make between ice shape and cocktail. For example, Old Fashioned’s are famous for utilising one extra-large ice cube – or ideally, an ice sphere. Other less obvious pairings also exist; Negroni – Large ice cube, Daiquiri – Crushed ice and Mint Julep – Nugget ice.”

Consumer preferences are changing all the time, so when it comes to cocktail creations, knowing ‘what’s hot’ is key to meeting guest demand and providing an altogether elevated experience.

Russell explains that, “Personally, we have found an increase in guests enjoying classic cocktails such as martinis. Our signature cocktails are inspired by neo classics or classics with a twist using new

There’s no doubt that high quality spirits equal high quality cocktails.

methods and technologies to create unique serves for our guests. We’ve found this aligns with current trends of guests shying away from sweeter cocktails and wanting a more elegant flavour profile.”

Twists on classics are the perfect opportunity to offer guests familiarity yet something new at the same time – and the best thing is, making these adaptions to classics unique to your venue provides guests with a taste they cannot find elsewhere.

But what are some new trends to look out for? As we enter the summer months, it’s a good idea for venues to incorporate rum and tequila into their creations, as Lee explains these spirits are to prove a hit.

“The proliferation of tequila-based cocktails and brand-driven diversification of rums is recruiting new drinkers to the

category, and in turn encouraging venues to get creative and add their own twist to reinvent classic serves. Daiquiris are a great way of utilising rum to explore different flavours. For example, one recipe our team has developed for bartenders is the Tropical Daiquiri, which includes our tropical syrup blend, a combination of MONIN’s mango, passion fruit, blood orange and pineapple syrups.”

Ultimately, for venues looking to stay ahead of the curve, it essential that they are constantly innovating their cocktail creations, to provide guests something new and exciting. Furthermore, it is also key to offer high-quality creations which utilise high-quality ingredients, which will meet the demand for premiumisation and further, elevate the guest experience and drive sales.

A Spirit to Savour

DISCOVER G’VINE, A TRULY UNIQUE GRAPE-BASED GIN THAT IS A CUT ABOVE THE REST IN THE WORLD OF LUXURY SPIRITS.

It was in the heart of the 16th century family home of Maison Villevert, where G’Vine was first dreamed up.

Conjured from the imagination of master distiller Jean-Sébastien Robicquet, the idea was brought to life by the untapped potential he saw in the grapes of the Cognac region.

Unconventional by nature, the bold choice to use grapevine blossoms in G’Vine, over common lower-quality grains, presents an innovative step in French luxury. Not only do grapes produce a sweeter liquor than grain, but they also create a more nuanced backdrop for developing a well-balanced gin.

In a world where every gin is competing

The precise mix of botanicals is specifically designed in small batches, ensuring that each quantity of gin produced is carefully crafted with care and an eye for detail.

to stand out, G’Vine breaks the mould of common gin production methods, creating a unique luxury gin and offering new aromatic experiences for spirit enthusiasts.

The aromatic enigma at the heart of G’Vine is the use of vine blossoms: a specimen both rare and complex to work with. Each grape flower contributes to the deep and alluring aroma, which connoisseurs will know and love as the great flavour synonymous with the best wines of the Cognac region.

These vine blossoms are delicate and sparse, blooming for only five days in June when they must be harvested by hand. The quickly fleeting grape flowers are essential in the process of grape production,

G’VINE FLORAISON

The traditional G’Vine Floraison is brewed at 40% and boasts an exquisite floral aroma and blend of botanical notes, spices, and juniper berry, making it a one-of-a-kind luxury gin. Its popularity has resulted in the subsequent launches of exciting variations.

therefore, picking them when they blossom in the spring greatly reduces the harvest volume in September.

When taking into account unpredictable changes in climate, and the risk of frost or hail, these short-lived days of flowering become even more crucial. This culminates in an inimitable delicacy that must be experienced to be appreciated.

Located at an exclusive vineyard between Cognac and Bordeaux, the skilled team at Maison Villevert are dedicated to the traditional harvesting process of the blossoms. This mastery has been passed down through the generations, as each grape flower is too delicate to be handled by a machine.

Each vine blossom must be harvested by hand, before being macerated in grape brandy for a few days, and distilled into an exquisitely fragrant alcohol. This ‘flower essence’ alcohol is then harmoniously combined with ten other plant and spice distillates to form a unique and nuanced spirit.

The precise mix of botanicals is specifically designed in small batches, ensuring that each quantity of gin produced

G’VINE NOUAISON

This darker variation retains the grape spirit base of Floraison, but uses a distillate of Ugni Blanc grapes which are traditionally used for Cognac. Nouaison is combined with an increased selection of 14 botanicals and a higher ABV of 45%. The multifaceted taste profile creates a striking gin that is herbal, spicy, and woody.

In its totality, G’Vine combines key traits that comprise the French culture: precision, innovation, and quality.

is carefully crafted with care and an eye for detail.

Finally, the spirit undergoes a second distillation in an alembic called “Lily-Fleur,” before producing G’Vine as we know it – the culmination of expertise from generations of Cognac distillers, to form a gin a cut above the rest.

In its totality, G’Vine combines key traits that comprise the French culture: precision, innovation, and quality. The experience of indulging in G’Vine is an ode to the French way of life. Regardless of where it is sipped, it is a spirit meant to be savoured, just as we

JUNE BY G’VINE

The June by G’Vine range combines the brand’s key ingredients with a refreshing burst of fruit, all distilled at 37.5%. Offering up a variety of flavours including Peach & Summer Fruits, Pear & Cardamom, and Watermelon, these enticing flavoured spirits mark the French distillery’s masterful exploration into the growing fruit gin market.

should savour every moment in life. The pureness of the G’Vine range makes it an extremely versatile spirit base. For the perfect serve, try G’Vine Floraison with ice cubes, quality tonic and garnish with a few white grapes. Alternatively, use as the foundation to bloom an abundance of delicious cocktails:

• Indulge in a Gin Basil Smash with G’Vine Floraison, fresh lemon juice and basil leaves, for a refreshing tipple with a citrus finish.

• Enjoy a ruby tinted Grape Martinez with G’Vine Floraison and La Quintinye Vermouth Royal Rouge. Combine with red grapes, fresh lemon juice and a sweet syrup of your choice for a rich and flavourful serve.

• Sip a dry martini using G’Vine Floraison and La Quintinye Vermouth Royal Extra Dry. Simply pair with ice and a garnish of lemon zest for a French twist on a beloved classic.

The G’Vine range is available from a wide range of stockists, including Amazon, Master of Malt, The Whisky Exchange, House of Malt and Spiritly.

www.paragonbrands.co.uk/products/ gvine-gin

Superior Serves

DEE DAVIES, DEVELOPMENT MANAGER AT BRISTOL SYRUP COMPANY, SHARES INSIGHT INTO THE WONDERFUL WORLD OF COCKTAIL CREATIONS, HIGHLIGHTING HOW THE BRAND’S RANGE OF QUALITY SYRUPS, JUICES AND PURÉES ARE THE KEY TO MAKING THE PERFECT SERVE!

Cocktails are made to be exciting; even the most serious stirreddown and brown can delight the right person. They have been around for hundreds of years, changing and evolving with the current tastes and trends, with no sign of slowing in popularity. There’s a different cocktail style for everyone, and we at Bristol Syrup Company have designed our product range to match. Be it a Demerara Syrup for Old Fashioneds or Disco Blue for Blue Lagoons, we’ve got it covered.

Done well, cocktails are much more than the sum of their parts. They are a symphony of flavours and aromas. Designed to transport the drinker to a different space and time. A beach in the sunshine, whilst drinking something fruity and tropical, like a Pina Colada or in front of an open fire with a good book after the first sip of a Sazerac.

In their own way, cocktails are works of art. Bartenders use all the equipment at their disposal to craft visually stunning drinks. Each element – the glassware, the liquid in it, the garnish, even the ice, is meticulously chosen to enhance the aesthetic appeal of the cocktail.

Consumers want to get more out of their cocktail experience in the current climate. Opting for quality over quantity and expecting to be wowed by the drinks on offer. Bartenders around the country are stepping up to the mark and creating unique and innovative serves to excite their guests.

With all the time and love expended to make the perfect cocktail, it’s only right the ingredients added have the same amount of time and love put into their making! Bristol Syrup Company distils down over 60 years of knowledge and experience to create the perfect liquids to elevate mixed drinks.

Our range has been specifically designed for cocktails, so flavour is our top priority. We have developed our liquids to ensure they taste unmistakably of the flavour on the label and have depth, bitterness and acidity. Making them one of the

easiest and most efficient ways to create exceptional mixed drinks.

We draw on the wisdom of our bar background to launch products bartenders both want and need. We produce bar staples, the building blocks for exceptional classic cocktails and more niche syrups for on-trend, exciting custom cocktails. From our most basic Simple Syrup to our Disco Bubblegum Syrup, from our Lime

Juice to our Passionfruit Purée, everything produced has been done so with a genuine passion for the brand and with the hope they will be used to create unparalleled cocktails. Keep up with the ever-growing and constantly changing world of Cocktails and Mocktails with Bristol Syrup Company. Email Hello@BristolSyrupCompany.com for more information about our products and to request samples.

SWEET TOOTH

The new Bristol Syrup Company Caramel Syrup is as luxurious as it comes. Sweet, sugary caramel flavours harmonise beautifully to create a smooth, velvety syrup to make your mouth water. As with all our syrups, fantastic flavour is the top priority. So you’ll find this bottle flowing with a truly indulgent syrup. Amber coloured, rich and silky, just what you’re looking for in a Caramel Syrup. Best suited to dark spirits and dessert drinks, it’s unapologetically opulent and the perfect addition to caramel craving cocktails. Try Bristol Syrup Company Caramel Syrup in an Espresso Martini twist or swap it into a Treacle Cocktail for the ultimate sweet treat!

CARAMEL ESPRESSO MARTINI

• 25ml Caramel Syrup

• 50ml espresso

• 50ml vodka

Shake and strain into a cocktail glass. Garnish with coffee beans and a sugar rim.

TREACLE

• 10ml Caramel Syrup

• 25ml apple juice

• 2 dashes Angostura bitters

• 50ml dark rum

Stir down and pour into a rocks glass over block ice. Garnish with an orange twist.

Find out why Bristol Syrup Company is stocked by so many top cocktail bars including The Alchemist, The Savoy and Claridge’s:

Pepper-berry Club

ALESSANDRO SABATTI, SENIOR BARTENDER AT BACCARAT BAR HARRODS, SHARES AN ARTFUL SERVE FROM THE VENUE’S LATEST COCKTAIL MENU, ‘THROUGH THE CREATIVE LENS’, INSPIRED BY THE MULTIFACETED WORLD OF PHOTOGRAPHY.

CAN YOU TELL US MORE ABOUT PEPPER-BERRY CLUB AND THE STORY BEHIND IT?

The Pepper-berry Club cocktail draws inspiration from colour inversion in photography, which transforms the familiar into the unexpected and ignites a sense of wonder. When you invert colours, your visual reality alters and, therefore, reveals dimensions which were hidden before, adding an intriguing and surprising art to capturing moments on camera. When creating Pepper-berry Club, we wanted to craft a red coloured cocktail, so we selected raspberries as the main ingredient to bring that colour to the drink. We also wanted to lead this creation into being a tequilabased twist on the classic Clover Club cocktail, which led the team to research ingredients to discover ideas for complexity and balance. For this cocktail, we chose maceration as the technique to create the serve, with the resulting flavour being sweet and sour, with spicy and herbaceous notes.

For this cocktail, we chose maceration as the technique to create the serve, with the resulting flavour being sweet and sour, with spicy and herbaceous notes.

CAN YOU TELL US MORE ABOUT YOUR MENU “THROUGH THE CREATIVE LENS”; WHAT WAS THE INSPIRATION BEHIND THIS?

‘Through the Creative Lens’ is our latest menu at Baccarat Bar, Harrods, and the

PEPPER-BERRY CLUB

INGREDIENTS:

• Don Julio Blanco tequila

• Raspberry

• Penja pepper

• Batak berry

• Beetroot

• Red grapes

• Lemon

• Green strawberry bitters

METHOD:

To begin the process, we macerate Don Julio tequila for twelve hours with two types of pepper – Batak berries, which is an Indonesian pepper with floral and citric notes, and White Penja pepper, which is an African white pepper with fresh, earthy and herbaceous notes –which are both complex, whilst being simultaneously simple.

Once infusion is complete, we combine tequila with various ingredients such as fresh raspberry juice, Cocchi Vermouth di Torino to maintain the delicate spice profile, a small amount of red beetroot for those earthy notes, red grape juice to enhance the fruity undernotes and lemon juice for acidity.

Finally, we add a touch of sugar syrup for texture, a foamer to enhance the texture and strawberry leaf bitter for a green and bitter note to achieve that balance. After blending, we shake and strain through a fine strainer, and garnish with a blue cornflower.

third edition of our signature cocktail menu. The new menu and cocktails are inspired by the multifaceted world of photography, and explore how the ‘creative lens’ captures ordinary scenes and transforms them into extraordinary works of art. Our team has drawn inspiration for the new menu from the artistry of ten creative lenses, filters and effects in photography to craft these completely unique serves and four nonalcoholic cocktails. The themes we explore within photography are; black and white, clarity, saturation, colour inversion, sepia, bleaching, bokeh, long exposure, lens flare and temperature gauge. Each effect has inspired us to create two contrasting cocktails, both created through the use of the same base ingredient, but creating two completely different cocktails for our guests to enjoy. We also recommend our guests try both cocktails from the same effect, to allow them to experience the contrast themselves!

It’s So Good!

KEN LAGRANDE, CO-FOUNDER OF SOGOOD SAKÉ, INTRODUCES THE INNOVATIVE DRINKS BRAND ENCOURAGING CONSUMERS TO DRINK DIFFERENTLY.

PLEASE INTRODUCE THE BRAND SOGOOD SAKÉ TO OUR READERS.

Hailing from sunny California, SoGood Saké is a modern take on one of the world’s oldest alcoholic drinks. Made using Yamada Nishiki rice grown in the Sacramento Valley, SoGood is the only premium sake house in the United States to grow and brew using its own rice.

It is this unique ingredient combined with fresh spring water from the iconic Cascade Mountain Range and California’s warm climate that help give SoGood its distinctive taste. With an irresistibly smooth finish and notes of citrus, melon, honey, and apple, SoGood is the perfect choice for consumers looking to drink less, but better.

WHAT MAKES SOGOOD SAKÉ STAND OUT FROM OTHER COMPETING BRANDS?

Designed to broaden the enjoyment of sake, SoGood encourages consumers to drink differently and consume the liquid

SOGOOD SAKÉ ELDERFLOWER SPRITZ

Why not try our signature serve, the SoGood Saké Elderflower Spritz - it’s a refreshing twist on the traditional Gin & Tonic. More delicious recipes can be found by visiting www.sogoodsake.com.

INGREDIENTS:

•50ml SoGood Saké

•Elderflower tonic water (we recommend using Double Dutch or Fever-Tree)

•Ice

•Grapefruit or rosemary (to garnish)

EQUIPMENT:

•Highball glass

•Cocktail jigger

METHOD:

Fill a highball with ice and pour 50ml of SoGood Saké. Top with elderflower tonic water and then garnish with a slice of grapefruit or sprig of rosemary.

as part of a low-ABV cocktail - not just as a rice wine as is tradition. With less than 2g of sugar per glass, SoGood Saké’s signature serve, the Sake Elderflower Spritz is a refreshing alternative to the traditional gin and tonic. Simply mix SoGood Saké with elderflower tonic and garnish with a sprig of rosemary, then sip, share and enjoy!

WHAT IS THE VALUE OF A HIGH-QUALITY, PREMIUM SAKE TO WET-LED VENUES?

The sake market is set to grow by 5% in the next 12-months, paralleling the growth of tequila, a mainstay in the on-trade sector. By stocking a premium sake, like SoGood Saké, wet-led venues will be able to position themselves as leaders in the evolving ontrade sector. This not only sets them apart from competitors but also allows them to capitalise on the growing interest amongst consumers in Japanese food and drink.

To add to this sake appeals to increasingly health-conscious consumers as it is lower in alcohol than traditional spirits like tequila, vodka, and gin. For example, SoGood Saké

is low-ABV, plant-based, gluten-free, and free from added sugar, making it a great option for venues looking to broaden their offering to consumers looking for “healthier” options in the on-trade.

HOW VERSATILE IS SOGOOD SAKÉ, AND HOW CAN BARTENDERS SERVE THIS TO APPEAL TO A PLETHORA OF GUESTS?

SoGood Saké is an extremely versatile drink and one that encourages bartenders to experiment with different flavours and ingredients to attract the attention of consumers. We love to see bartenders use SoGood Saké as a substitute for spirits in classic cocktails or as a base in cocktails that highlight the flavour of the alcohol. By experimenting with everything from fresh fruits to herbs, and spices bartenders can create refreshing and innovative drinks that appeal to drinkers looking to try something new - all without sacrificing on taste or quality.

Ground Breaking Coffee

THEO GARCIA, CO-FOUNDER OF SOLO COFFEE, INTRODUCES THE SPECIALITY COFFEE BRAND, SHARING HOW THEIR ALL-IN-ONE COFFEE SOLUTION IS REVOLUTIONISING THE CATEGORY.

PLEASE TELL US ABOUT SOLO COFFEE AND THE RANGE ON OFFER TO WET-LED VENUES. We started Solo Coffee as award winning baristas looking to make great coffee much easier. We created a Coffee Concentrate which is essentially a cold brewed espressostrength, ready-to-use coffee. This way consumers and operators can create any coffee serve they want simply by pouring a small amount of Coffee Concentrate and mixing it however they see fit. We recognised that bartenders disliked making Espresso Martinis because the espresso brewing element was so problematic, so we ensured our product would have the same characteristics as a fresh espresso. Namely, a very strong flavour and importantly, when shaken it creates the iconic foam in an Espresso Martini.

Our product is packaged in a 1L Tetra Pak, offering 20-40 servings per carton, and has a 12 month ambient shelf life (28 days once opened).

HOW IMPORTANT IS IT FOR VENUES TO STOCK A QUALITY COFFEE BRAND, ESPECIALLY WHEN IT COMES TO COCKTAIL CREATIONS LIKE THE MUCH-LOVED ESPRESSO MARTINI?

There will always be a need for a venue that serves alcohol to be stocking some sort of caffeinated accompaniment, and as the days of Vodka Red Bulls and Jägerbombs fade into a hungover past, the coffee cocktails remain stronger than ever. Caffeine aside, coffee quality has come very far in the past few decades and now, the consumer is more discerning than ever. The customers used to ask bartenders “can you make an Espresso Martini?” and now it moves towards “is your Espresso Martini any good?” Needless to say, quality coffee in coffee cocktails is a necessity. As coffee

is such a strong flavour, it often masks any complexities in spirits and so, the cocktail becomes extremely reliant on a high quality coffee.

WHY WOULD YOU ENCOURAGE BARS AND BARTENDERS TO EQUIP THEMSELVES WITH SOLO COFFEE; WHAT MAKES SOLO COFFEE SUPERIOR?

Coffee that is brewed hot, is meant to be drunk hot. Our coffee is brewed with cold water for over 16 hours, this means that the aromatic complexities in the coffee remain intact when mixed in cocktails. Often bartenders say to me “oh, but we make our espresso fresh”. It sounds great, but what they mean is that they are pouring a hot espresso over ice and spirits, losing the flavour from all their hard work, and watering down the cocktail from over-

dilution – or they’re spending half an hour before a shift making espressos, mixing them all together in a bottle, letting the coffee rapidly stale, and then inevitably pouring half of it away at the end of the shift.

I never tell someone that they need Solo Coffee, everyone has their own preference in how they create their cocktails. But I think our rapid growth has come because our product allows bartenders to focus on what they do best – make and serve great cocktails. It eliminates the need for expensive machinery, no extra training necessary, and it’s less laborious and creates less wastage. It’s always worth asking me for a sample and judging for yourself if it makes your life easier and your Espresso Martinis tastier!

www.solocoffee.co.uk

Social Media Top Picks

A Brand-New Look!

SITTING DOWN WITH ISOBEL ARMSTRONG, DIRECTOR AT THE SECRET GARDEN DISTILLERY, SHE UNVEILS THE BRAND’S EXCITING NEW BOTTLE DESIGN, DETAILING THE IMPORTANCE OF THEIR GIN RANGE’S RENEWAL.

ISOBEL, PLEASE INTRODUCE THE SECRET GARDEN DISTILLERY FOR THOSE READERS WHO ARE NEW TO THE BRAND.

Essentially, The Secret Garden Distillery showcases nature. From the delicate nuance of contemporary styles to the robust character of a London Dry, our gins offer a spectrum of flavours to suit every palate whilst highlighting our roots at their core.

We nurture our plants from seed, devoting years to their cultivation using sustainable methods and no artificial fertilisers to produce the highest quality natural gins. We grow over 600 botanicals: including herbs; wild plants and flowers, each contributing to the unique story behind every sip of our gin.

We are committed to producing a world class spirit that echoes the craftsmanship and dedication that goes into every step of our process. Producing gin since 2017, we

have now grown the distillery to 80,000 bottles a year – working with some of the coolest bars in our home city including Panda and Sons, The VooDoo Rooms and Lucky Liquor, as well as Inception Group and Red Engine Group in London. Nature is at the heart of our distillery so of course we aim to mitigate the environmental impact of our energyintensive operations and progress towards carbon negative emissions. From sustainable gardening to sourcing ecofriendly packaging, we are committed to minimising our impact on the planet. Our goal is not only to create fantastic spirits, but also to make a positive difference in this world we call home.

CONGRATULATIONS ON THE NEW BOTTLE LAUNCH. CAN YOU TELL US MORE ABOUT THE GIN’S NEW LOOK?

The unveiling of our new bottle marks a significant milestone for The Secret

Garden Distillery. Designed with every attention to detail, our redesigned bottle not only embodies our brand story, but also represents our core values of sustainability and environmental stewardship. We are so proud of it!

Collaborating with designer David Jenkins, from Jenkins Studios, we embarked on a journey to encapsulate the essence of our garden within the bottle’s design. When David was touring the garden, we came across one of our gardeners, Jack, planting seeds in a newly cleared bed. Jack was using a dibber, and this tool became the inspiration for our new iconic wooden cork.

At the Secret Garden, our mission has always been to encourage people to explore the wonder of nature. The intricate glass embossing draws inspiration from a moon gate – a doorway between two distinct areas of a garden that invites individuals to enter and explore new worlds.

The inclusion of symbolic elements such as the bee and the robin underscore our deep connection to our garden, highlighting the vital role these creatures play in sustaining our ecosystem. Our beehives are an essential part of the garden and the robin is our nod to the eponymous Frances Hodgson Burnett book from which we took our name. We also have a number of cheeky robins who have made our garden their home.

Another important piece of the puzzle was transitioning from a 50cl to a 70cl bottle. It was important for us to be able to compete physically with our competitors on the back gantry. As a super-premium brand, we were nervous about how this would affect our commercials, but we have actually managed to reduce our price per ml ensuring that our customers are maintaining their margins!

As a sustainable brand, this rebranding also offered the perfect opportunity for us to look at our supply chain and try to reduce our carbon footprint. We have managed to bring all but one of our packaging suppliers into the UK, dramatically decreasing the number of miles our packaging needs to travel to get to us. Our glass is now made from an average of 52% recycled glass content. The labels are FSC certified, and use UPM Raflatac Forest Film, which uses 100% renewable wood-based raw materials. Our tamper proof seal is made from recycled vegetable matter that is compostable. Add this sustainable packaging to a truly delicious liquid made without any artificial additives to create its colour or taste and you have a product that underscores our commitment to reducing our environmental impact.

WHY WAS THE NEW BOTTLE LAUNCH NECESSARY FOR THE BRAND?

In an increasingly competitive gin market where bars are rationalising their gin ranges, and with customers exploring other spirit categories, the craft gin market is competing for an ever-shrinking market share. Our brand needs to make the transition from a local craft product to a nationally recognised and trusted brand. A key part of that is to build on our unique identity.

We have never had a problem selling our products to people – our story is unique and our liquid is awesome – if I do say so myself – and our sustainable values are key for today’s consumers. Our issue has been in getting people to have conversations with us in the first place. I always use an analogy to describe why this transition is

Designed with every attention to detail, our redesigned bottle not only embodies our brand story, but also represents our core values of sustainability and environmental stewardship.

so key to our growth strategy: once people are through the door it’s nearly always a yes, however, getting them to the door is the hard part. This new bottle is giving our house the face lift it needs to encourage bars and customers to want to come in and have a chat with us.

Now, more than ever, venues and bartenders can introduce our gin to their customers not just because it tastes great, but now looks great too.

And beyond that, our gin embodies a dedication to sustainability resonating with consumers who prioritise authenticity and environmental stewardship. By choosing our gin, establishments align themselves with a brand that champions sustainable practices and advocates for a nature-first ethos, thereby fostering a sense of of shared purpose within their communities.

www.secretgardendistillery.co.uk

A Lasting Legacy

RÉMY MARTIN HAVE UNVEILED A VERY SPECIAL RELEASE IN CELEBRATION OF THEIR TRICENTENARY – THE 300TH ANNIVERSARY COUPE –A RADIANT SYMBOL OF THREE CENTURIES OF TRANSMISSION.

Born in 1724, this year, the House of Rémy Martin will celebrate 300 years of exceptional cognac-making, and to mark this incredible milestone, the House have set out to connect past, present and future through an array of exciting activations. To recognise and celebrate their exceptional work and contributions to the category, the pioneering brand will be promoting their ‘We Dream Forward’ campaign, alongside the release of an exceptional cognac, the 300th Anniversary Coupe.

A tribute to the heritage of the House and an invitation to dream forward, the special release has been created by Cellar Master Baptiste Loiseau from the Rémy Martin “Réserve Perpétuelle”, a precious collection of exceptional eaux-de-vie, exclusively from the Grande Champagne terroir, saved and passed forward by generations of Cellar Masters.

Visually striking with a rich colour of luminous amber patina, the 300th Anniversary Coupe offers radiant and direct aromas with candied orange, passion fruit, sandalwood, leather, mixed spices, undergrowth, and a hint of floral notes. Encapsulating the taste of years of expertise, the cognac marries flavours of candied fruit, passion fruit, fig, exotic fruits, nuts, discreet oaky notes, elegance and tension, with a very long finish – and its mouthfeel: an impressive structure, explosiveness and a refined fresh fruit expression with a persistence that prolongs the tasting experience.

Not just magnificent in taste, the 300th Anniversary Coupe entices eyes with an impressive appearance, with the carafe emulating a true sense of the brand’s craftsmanship and dedication to creating the finest cognacs. Simple yet sophisticated, it focuses on the essential:

Visually striking with a rich colour of luminous amber patina, the 300th Anniversary Coupe offers radiant and direct aromas with candied orange, passion fruit, sandalwood, leather, mixed spices, undergrowth, and a hint of floral notes.

the liquid memory inside.

Carefully cased in bespoke wooden housing containing a numbered certificate, a special note from the Cellar Master and a unique QR code to access exclusive digital content, the very limited release oozes exclusivity, and is surely one to savour.

Only 6,724 individually numbered bottles of this unique 300th Anniversary Coupe have been released worldwide, with just 300 available in the UK at www.thewhiskyexchange.com (RRP £2,200).

Scales

MIXOLOGISTS, AND OWNERS OF SCALES COCKTAIL BAR, DIN JUSUFI AND ENGJI SHALA, REVEAL MORE ABOUT MAYFAIR’S NEWEST HIDDEN GEM – SCALES – A SEDUCTIVE SPEAKEASY AIMING TO BRIDGE THE GAP BETWEEN THE ART OF MODERN COCKTAIL MAKING AND THE CONSUMER.

PLEASE TELL US ABOUT SCALES COCKTAIL BAR.

Scales is an underground speakeasy located under ‘Drink with Sasha’ spirits shop, in the vibrant heart of Marylebone and Mayfair, with a minimalistic style and a thoroughly modern approach to cocktails. Found on Duke Street, just around the corner from Oxford Street, the hidden bar provides an escape from the busy area above.

We use innovative techniques in our on-site laboratory to extract intense flavour from fresh and seasonal ingredients. We want to bring craftsmanship and precision to the forefront of the bar experience, using an extensive range of equipment in our on-site lab to extract the flavours of fresh produce into the cocktails. This includes a centrifuge, that is used to separate solids from liquids in fresh fruits and veg and to extract flavour into a spirit. This results in

elegant, clear drinks, changing the overall texture of the cocktail. Through our unique approach of using special equipment, we ensure a perfect balance of depth and flavour in every drink.

TALK US THROUGH THE BAR’S DRINKS MENU; WHAT WAS THE INSPIRATION BEHIND THIS?

Our menu is focused on seasonal ingredients, so it rotates constantly throughout the year. The name ‘Scales’ reflects the delicate balance of ingredients in our cocktails. We are bringing light to a new generation of bartenders, who approach drinks as a chef would food; we believe that less is more, and we use fresh produce in each drink to make it truly special.

The menu itself is simple; we try to highlight the main flavour profiles, with

Through our unique approach of using special equipment, we ensure a perfect balance of depth and flavour in every drink.

drinks named after the key ingredient, such as Shiso Apple, featuring Desi Daru vodka, shiso leaf, green apple and bergamot. The more seasonal option, Gingerbread, a delightful combination of Tidal rum, gingerbread, coconut milk, walnut and citrus, is soon to be switched out of the menu for Spring alternatives.

Our rotating menu helps us increase sustainability as we only use readily available, fresh, seasonal ingredients from local suppliers.

Take the drink Clementine for an example of the process; we take fresh clementines, juice them and centrifuge for clarity, then combine with the other components. Peels are used to make clementine oleo saccharum – fancy Latin words for clementine oils and sugar. This choice really emphasises the intensity of the flavour, and is certainly a unique change from your traditional cocktail menu.

HOW IMPORTANT IS SUSTAINABILITY TO THE VENUE?

At Scales, our aim is to have a low carbon footprint in an industry that is unfortunately very wasteful. Our rotating menu helps us increase sustainability, as we only use readily available, fresh, seasonal ingredients from local suppliers. We are also a garnishless bar – apart from classic cocktails, we don’t like to disrespect those. Waste from flavour extractions of fresh fruit and veg is converted into a snack of sorts, which will be available for guests as nibbles; for example, fig chips from the cocktail ‘Fig’, which has just launched in March.

PLEASE PROVIDE READERS A LITTLE INSIGHT INTO THE ROLE OF DESIGN AT SCALES COCKTAIL BAR; HOW WAS THE AMBIENCE CURATED AND HOW DOES THIS REFLECT THE BAR’S OVERALL CONCEPT?

Scales can be found through the back door of a brightly lit, premium spirits shop named ‘Drink with Sasha,’ a stark contrast to the dark intimate bar below. When you enter Scales, you are transported from the busy streets of Marylebone to a relaxing space with dark interiors and atmospheric lighting. The bar itself seeks to mimic a chef’s table where guests can watch the theatre of cocktail, omakase style! The aim is to transport you into a chic space designed for intimate conversations and extraordinary cocktails.

ONLY RECENTLY OPENED, WHAT ARE SOME OF SCALES’ SHORT AND LONG-TERM GOALS FOR THE FUTURE?

We started the bar with the goal of introducing the art of modern-day cocktail craft to the consumer. Our short-term

goal is to bring an awareness of the unique offerings of the space, which can be tricky because we are hard to find! A long-term goal of ours is to build and grow a community around the bar and be recognised, not only for our drinks, but also, for the entire experience of visiting Scales.

WHAT IS SCALES BRINGING TO LONDON’S BAR SCENE THAT IS PERHAPS UNIQUE, COMPARED TO COMPETING BARS?

Within the niche of this experimental cocktail industry, there are many exceptional bars which do incredible work. Scales is unique in so many ways. From the modern approach to cocktail making and the on-site laboratory to the speakeasy concept, we hope to offer an experience that no other bar can. Our lab is even behind a glass door for everyone to see, which helps curious guests understand more about the process. Also, the intimate interiors of Scales provide guests with a temporary escape from reality, which we believe is a huge appeal! www.scalesbar.com

Sastrería Martínez

WE TAKE A TRIP TO PERU, WHERE WE SIT DOWN WITH DIEGO MACEDO, FOUNDER OF SASTRERÍA MARTÍNEZ, WHO SHARES MORE ABOUT LIMA’S FAMOUS SPEAKEASY – WHERE THE ART OF MIXOLOGY MARRIES THE CHARM AND GLAMOUR OF THE PROHIBITION ERA.

PLEASE TELL US ABOUT SASTRERÍA MARTÍNEZ; WHAT IS THE STORY BEHIND THE VENUE?

Opening Sastrería Martínez was my dream come true, and still is to this day. We started the project in 2019, but, due to COVID, we could not open until May 2022 – we got

there eventually and we’ll be celebrating our second birthday this year! Sastrería Martínez is the only speakeasy in Lima, designed to transport guests to the roaring 1920s, combining the art of mixology with the charm and glamour of the prohibition era. We provide an intimate, dimly-lit atmosphere with plush leather seating and vintage decor that takes guests back to a time when cocktails were king.

PLEASE TALK US THROUGH THE BAR’S CONCEPT AND APPROACH, TELLING READERS

MORE ABOUT THE UNIQUE ‘TAILOR-MADE’ MENU.

The bar is a hidden speakeasy, and to get there you must enter through the Martinez tailor shop. Once inside, the design scheme

We

unfolds in beautiful details, with moody recessed golden lighting, herringbone flooring, vintage leather couches and hefty velvet armchairs, which combine to bring an essence of soft luxury to the room – exposed brick and concrete walls lend a distinctly clandestine feel. The tailor shop idea came about from our love of the artistry and detail that goes into tailoring and, as we wanted to evoke the glamour of the 1920s in America, the idea was a perfect match. Everything in the bar celebrates this: from custom-made uniforms, our unique menu – which has tailoring patterns for every cocktail throughout – to the subtle nods to the tailoring craft in the finer details within the space. Everything guests see inside is related to the world of tailoring.

provide an intimate, dimly-lit atmosphere with plush leather seating and vintage decor that takes guests back to a time when cocktails were king.

WHAT, IN YOUR OPINION, SETS SASTRERÍA MARTÍNEZ APART FROM COMPETING BARS, AND WHAT HAVE BEEN THE KEY ELEMENTS TO THE BAR’S SUCCESS?

I think that the success of Sastrería Martínez is due to the dedication evident in every single detail – from the architecture, the food, to the cocktails and the service – that makes guests feel truly at home. We want guests from all over the world to immerse themselves in our world and want for nothing. Our menu, Collection 2023, which launched last year, has been so carefully considered and constructed to celebrate the best that cocktails have to offer. The menu takes inspiration from some of the greatest classic drinks that made history, but with a Peruvian twist. The team picked their favourite classic cocktails from the 1920-30s and incorporated Peruvian flavours using a number of different techniques and styles, as well as collaborating with local farmers and supporting the city’s local markets, which is where the team gets their produce from. The menu design complements the speakeasy style and theme: it is a collection of garments, darts, fabric pre cuts and styles, and every cocktail comes in a special vessel or with a garnish that celebrates the work of the tailor. This results in a fully immersive experience for our guests, which is a huge part of the bar’s success so far.

HOW DO YOU STAY CURRENT AND UP-TO-DATE WITH TRENDS IN AN EVER-CHANGING INDUSTRY?

We are really lucky to have the opportunity to travel around the world, visiting many bars that allow us a cultural exchange and

knowledge of new techniques and trends. There is so much going on in the bar world globally, and to have the opportunity to visit new destinations and bars is priceless. Learning and collaborating is so important, and it’s how we improve and grow continuously. Even if we can’t visit a certain bar or country, we talk to our friends and follow what they’re doing, always thinking of how we can continue to develop Sastrería Martínez and grow as individuals in our craft. I think it’s something unique to our industry that is not really seen in other

professions, and I think that’s what makes the drinks industry so special, and it’s such a privilege to be a part of it. We also have a good library, which we rely on to learn new techniques and styles. In addition, when we can, we attend bar shows, conferences and master classes to expand our knowledge, meet new friends and share ideas.

PLEASE SHARE SOME CURRENT TRENDS IN PERU’S DRINKS LANDSCAPE; IS THERE ANY ADVICE YOU CAN PASS ONTO UK VENUES TO LOOK OUT FOR?

More than a trend, I think that what Perú and Sastrería Martínez have to offer is something totally unique. Guests have the opportunity to drink a cocktail with flavours that they will never have tasted before. Peru has one of the largest pantries in the world, with an abundance of fruits, vegetables, tubers, etc., that allows us to play with a wide range of flavours and create drinks with flavours you couldn’t experience anywhere else. I think, in terms of advice, it is simply: stay true to yourself and always look at how you can continue to learn. Use the freshest ingredients you can, celebrate your locality and never stop playing with what you’ve got – you never know what you might discover and create!

Hospitality’s Flagship Tradeshow

THE RESTAURANT SHOW MOVES TO A NATIONAL SCALE IN THE CENTRE OF THE UK, AT THE NEC, BIRMINGHAM FOR THE FIRST TIME THIS APRIL (29TH – 1ST MAY) AS PART OF THE UK FOOD & DRINK SHOWS IN A MOVE THAT WILL OFFER VISITORS THE MOST COMPREHENSIVE PACKAGE OF CO-LOCATED SHOWS OF THEIR TYPE ANYWHERE IN THE UK.

The flagship tradeshow for bars, pubs, chefs and restauranteurs

The Restaurant Show’s timely move to Birmingham reflects the changing landscape of hospitality and the burgeoning bar and restaurant scene in cities throughout the UK.

Visitors can expect a wealth of innovation and expertise as some of the UK’s best-loved hospitality professionals and most up-and-coming suppliers take to the show floor. Expect to see stand out exhibitors including:

• Premium one-of-a-kind cocktail producers Max’s Originals (Stand GG229)

• Producers of modern English ciders and perries, Lilley’s Cider (Stand HH268)

• Modern, Berkshire-based brewery Siren Craft Brew (Stand JJ283)

• Experts in bespoke mixers, Bespoke Beverages UK - Fitch & Leedes (Stand Z261)

• Be Inclusive Hospitality (Stand JJ243), a not-for-profit dedicated to fostering race equity in hospitality

For the full list of exhibitors and products on show, visit: www.therestaurantshow.co.uk

The show is also set to welcome eight of the country’s leading names for exclusive book signing sessions – a once-in-a-lifetime opportunity for exhibitors and visitors alike to meet their hospitality heroes.

To find out more visit www.therestaurantshow.co.uk/liveevents-2024/book-signings

Meanwhile, across the three days of the show, The Restaurant Stage is set to tackle the practical side of running a hospitality business with advice and insight from industry experts including Emma McClarkin, OBE, Chief Executive, British Beer and Pub Association, Andy Clarke, Food & Drink Writer and Broadcaster, and Hannah Plumb, Talent & Culture Director, The Alchemist.

Highlights of the schedule’s programme include:

• The UK eating out consumer: What you need to know, Monday 29th April, 10.45am

ANDREW REED, MANAGING DIRECTOR – WINE & EXHIBITIONS, WILLIAM REED, SAID:

“The time is ripe to bring The Restaurant Show – and everything it delivers to the hospitality industry – under the umbrella of our fantastic UK Food & Drink Shows. 30% of our existing audience in Birmingham already operate in hospitality in some capacity and so what better way to enhance their visit than bring this longstanding event to the NEC.”

• Rising costs: What support is out there and what more needs to be done, Tuesday 30th April, 10.45am

• PubTrack: The trends impacting the UK pub industry, Wednesday 1st May, 11.30am

• Hospitality technology: Using tech to enhance experience, Wednesday 1st May, 2.45pm

See the full line up of sessions and speakers on the website: www.therestaurantshow.co.uk

Register for your free pass today: https://the-restaurant-show-2024.reg.buzz/

The Restaurant Show will be joining the UK Food & Drink Shows at the NEC, Birmingham from the 29 April - 01 May 2024 alongside Farm Shop & Deli Show, Food & Drink Expo, The Forecourt Show and National Convenience Show.

• Meet 100s of innovative and exciting suppliers

• Sample, savour and source the latest offerings

• Make valuable contacts This

Find out more and register free at: therestaurantshow.co.uk

BEHIND THE BAR

Directory

Flavour Blaster

+44 208 1243014 info@jetchill.com

www.flavourblaster.com

@theflavourblaster

Hoshizaki

+44 (0)845 456 0585 uksales@hoshizaki.uk

www.hoshizaki-europe.com

@hoshizakiuk

hoshizakiuk

@hoshizaki_uk

hoshizakiuk

Koldbox 01254 614444 sales@pentlandwholesale.co.uk www.koldbox.com

@pentlandwholesale

pentlandwholesale

@pentlandw

pentland-wholesale-ltd

Nelson 0800 592 833

office@nelsonwash.co.uk

www.nelsonwashonline.co.uk

BUSINESS

Bizimply

+44 203 642 5644 support@bizimply.com

www.bizimply.com

@bizimplyhq

Bizimply bizimply

TNT Sports

www.tntsports.co.uk

@tntsports

TNTsports @tntsports

Tripleseat

+1 (978) 614 0490 info@tripleseat.com

www.tripleseat.com

@tripleseat

Tripleseat

tripleseat-software

Vape Apes www.vape-apes.co.uk vape-apes

DESIGN

Cult Furniture

+44 (0) 208 185 6960

info@cultfurniture.com

www.cultfurniture.com

@cultfurniture cultfurniture

Woodberry 01926 889922

mail@woodberry.co.uk

www.woodberry.co.uk

DRINKS

Amaro Montenegro

+44 751 609 8527

miriam.pomioli@montenegro.it

www.amaromontenegro.com

@amaromontenegro_ww

amaromontenegroglobal

Beluga Vodka

www.vodka-beluga.com

@vodkabeluga

belugavodka noblewoodgroup

Cano Water

www.canowater.com

@canowater canowater

@canowater

DeKuyper

+31 (0)10 42 79 700

royalinfo@dekuyper.nl

www.dekuyper.com

@de_kuyper_cocktails dekuypercocktailsuk

Frobishers

0870 242 1989

ahoy@frobishers.com

www.frobishers.com

@frobishersjuices

Frobishersjuices

@frobishers

HEINEKEN

+44 (0)131 528 1000

www.heineken.co.uk

@heinekenukcompany

heinekenuknews

heineken

Hoxton Spirits London 020 3892 6780

hoxton@hoxtonspirits.com

www.hoxtonspirits.com

@hoxtonspirits

HoxtonSpirit

Lanchester Wines 01207 521234

sales@lanchesterwines.co.uk

www.lanchesterwines.co.uk

@lanchesterwines

lanchesterwines

@lanchesterwines

Mola Drinks 07538 783295

info@moladrinks.com

www.molachilldrinks.com

@molachilldrinks

Mola Chill Drinks

Mola Chill Drinks

Mutiny Island Vodka 07891 309750

sales@mutinyislandvodka.co.uk

www.mutinyislandvodka.co.uk

@mutinyislandvodka_uk

Mutiny Island Vodka UK

@mutiny_vodka

Paragon Brands

+44 (0) 161 390 0019

hello@paragonbrands.co.uk

www.paragonbrands.co.uk

@paragonbrands

paragonbrands

@paragonbrands

Pernod Ricard UK

www.pernod-ricard.com/en

@pernodricard

pernod-ricard

Thatchers Cider

01934 822862

info@thatcherscider.co.uk

www.thatcherscider.co.uk

@thatcherscider

ThatchersCiderCompany

@thatchers_cider

thatchers-cider-company-ltd

FOOD

The Secret Garden Distillery 0131 285 6833

info@secretgardendistillery.co.uk

www.secretgardendistillery.co.uk

@secretgardendistillery

secretherbgarden

the-secret-garden-distillery

Vimto Out of Home 0800 066 2133

www.vimtooutofhome.co.uk

vimto-outofhome

Lamb Weston

+31 88 00 33 200

info@lambweston.eu

www.lambweston.eu/emea

lambwestonmeijeruk

lambwestonemea

HOSPITALITY ORGANISATIONS

Licensed Trade Charity 0808 801 0550

enquiries@ltcharity.org.uk

www.licensedtradecharity.org.uk

@ltcharity licensedtradecharity

@LTCharity licensed-trade-charity

The Drinks Trust 0800 915 4610 supportline@drinkstrust.org.uk

www.drinkstrust.org.uk

@drinks_trust drinkstrust

@drinks_trust drinks-trust

UKHospitality 020 7404 7744

info@ukhospitality.org.uk

www.ukhospitality.org.uk

@ukhospitality

UKHospitality

@ukhofficial

ukhospitality