Bar Magazine April 2025

Image courtesy of Bacchanalia © Johnny Stephens

APRIL 2025

As the seasons shift and we embrace the new rhythms of the year, we’re thrilled to present this exciting issue of Bar Magazine. Packed with insight, trends and expert perspectives, we dive deep into some of the most dynamic sectors of the hospitality world today.

In this issue, we take a closer look at the ever-evolving world of Soft Drinks and Mixers. While often seen as the unsung heroes of the beverage industry, these essential elements are now stepping into the spotlight. From the resurgence of classic sodas to the growing demand for innovative, functional serves, our feature highlights the creativity that is shaping the future of this category. We explore the rise of no and low and how soft drink brands are responding to an increasingly health-conscious consumer base, as well as new mixer options that are making waves in the world of cocktail culture.

Speaking of cocktails, we’re also excited to bring you an extensive Cocktail Creations feature that showcases the latest trends within the category. With commentary from some of the most talented and experienced mixologists in the business, we explore the flavours, ingredients and spirits that are capturing the attention of drink enthusiasts and bartenders alike. Whether you’re looking for a twist on a classic or something entirely new, there’s no shortage of inspiration to be found in these pages.

Lastly, we’re thrilled to bring you an exclusive piece, A Spotlight On: Cider. In this section, we shine a well-deserved spotlight on the category, one that is experiencing significant growth and transformation. From the traditional apple varieties to the more adventurous fruit blends and craft ciders, this feature delves into the booming cider sector, examining how consumer preferences are shifting and what’s next for the category.

In addition to these highlights, you’ll also discover our regular features such as Venue of the Month, Hospitality Around the World, New Creations and Hospitality Heroes. Also – be sure to visit our Bar Magazine Awards pages, where we continue our interviews with the 2025 winners and unveil exclusive updates about next year’s awards!

Enjoy!

ELEASHA PRITCHARD, EDITOR-IN-CHIEF

© 2025 Cogent Multimedia Limited, 1st Floor, Saphir House, 5 Jubilee Way, Faversham, Kent, ME13 8GD.

EDITOR-IN-CHIEF

Eleasha Pritchard ep@cimltd.co.uk

PUBLICATION MANAGER

Manjeet Griffiths

manjeet@cimltd.co.uk Tel 01795 509109

HEAD OF BUSINESS DEVELOPMENT

Jazmine Davis jazmine@cimltd.co.uk

ADMINISTRATION MANAGER

Natalie Woollin

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

10 HOSPITALITY HEROES

Dan Fellows, expert in coffee, cocktails, consultancy and content, shares the journey of his career, and tells us why he chose the hospitality industry as his home.

19 BAR MAGAZINE AWARDS

Applications for the 2026 Bar Magazine Awards are now open! Visit our BMA pages to find out more.

25 SOFT DRINKS & MIXERS

We dive into the evolution of soft drinks and mixers, their increasing popularity, the key factors behind this growth and the exciting innovations that are shaping the future of this category.

34 VENUE OF THE MONTH

We visit Over & Above, Harrogate’s newest speakeasy, which prioritises quality drinks with a twist. Owner, Richard Hamer, tells us more…

37 COCKTAIL CREATIONS

In this category report, we speak to leading bartenders who share the refreshing ingredients, innovative techniques and bold flavours that are set to define the bar scene this summer season.

52 NEW CREATIONS

We feature an ‘absolutely fabulous’ serve, courtesy of The Chocolate Cocktail Club.

55 A SPOTLIGHT ON: CIDER

We explore the rapidly growing cider category, sharing its recent innovations and exciting developments.

64 HOSPITALITY AROUND THE WORLD

Hyacinthe Lescoët, Co-owner of Little Red Door, discusses the venue’s emphasis on ingredient-driven storytelling and its transparent approach to crafting cocktails.

SOCIAL MEDIA MANAGER

Lily Lawson socials@cimltd.co.uk

DESIGN & PRODUCTION

James Taylor

Grant Waters

SALES DIRECTOR

Tom Woollin

CHIEF EXECUTIVE

John Denning

AITCH AND SOUTHERN COMFORT ® DROP

LIMITED

EDITION NORTHERN COMFORT BOTTLE

Southern Comfort, the iconic whiskey-based liqueur has linked up with Manchester’s hometown hero Aitch to launch Northern Comfort — a limited-edition SoCo bottle inspired by the north’s unique energy and celebrating its vibrant culture and spirit.

To kick things off loudly and proudly, the iconic northern rapper joined Southern Comfort to upgrade an everyday train journey into a next-level, once-in-a-lifetime experience.

Those who managed to secure exclusive access through a hunt for hidden Northern Comfort train tickets just days before the event were left stunned as Aitch jumped on board for a one-off, surprise performance as the train sped across the north.

The launch comes off the back of new research revealing people up north consider where they’re from to be friendlier than those down south (37 per cent v 28 per cent). The sense of community (48 per cent) and the people and their attitudes (47 per cent) were the things that made northerners the most proud, compared to southerners who were most proud of natural beauty or landmarks (53 per cent).

Gen Zs were the generation whose personalities are most influenced by where they live (74 per cent), and those who felt the strongest about their hometowns (76 per cent). When it

FENTIMANS EXTENDS PARTNERSHIP WITH JOE SCHOFIELD AS IT CELEBRATES 120 YEARS OF EXQUISITE TASTE

As part of its 120th anniversary celebrations, Fentimans, the premium soft drinks and mixers brand, has extended its partnership with award-winning bartender, Joe Schofield.

Building on last year’s success, Schofield will continue as an ambassador, working with Fentimans to create an exclusive selection of signature serves, marking the brand’s heritage of big bold flavour and ongoing commitment to quality and innovation in its 120th year.

Schofield, who is nationally recognised for his expertise and creativity, already stocks a range of Fentimans beverages in his renowned Manchester venues – SCHOFIELD’S BAR, ATOMECA, and STERLING, and will continue to collaborate with the brand to inspire the hospitality sector with mixology excellence.

To mark the brand’s milestone anniversary and the continued partnership, Fentimans hosted an intimate event at STERLING Bar in Manchester last month, where guests sampled Schofield’s newly curated serves.

The menu featured a variety of exclusive signature cocktails that celebrate the past, present and future of exceptional taste, including the Gin & Tonic, an elevated classic combining

comes to a night out, Gen Z are the most bothered generation about having a good choice of drinks (41 per cent). While clubs and late-night venues (29 per cent), a down-to-earth atmosphere (24 per cent) and having a good predrink (22 per cent) were also among the things that make a night out great. And of those who took part in the study by OnePoll.com, more than a fifth of Gen Z’s (21 per cent) enjoy a cheeky tipple on the train.

As it was revealed 64% of northerners are proud of their hometown, the Northern Comfort launch aimed to give the north the rager it deserves, with an exclusive celebration of northern culture.

Northern Comfort, the limited edition bottle are available now at all major national retailers and convenience stores for £22 (70cl).

Fentimans’ Premium Indian Tonic Water, gin, and a touch of lemon oil, alongside the new and improved Dark & Stormy. Also served were a floral and refreshing Moonlight Collins, and the Wabi Sabi, a unique fusion of Fentimans’ Pink Grapefruit Tonic, tequila, yuzu, lime, and honey.

For more information visit: www.fentimans.com

J2O LAUNCHES NEW DRAGONBERRY FLAVOUR

The UK’s number one adult soft drinks brand[1], J2O, is helping operators attract more shoppers this summer with its latest limited-edition launchJ2O Dragonberry. A perfect mix of blackberry and dragon fruit flavour, Dragonberry joins the J2O lineup from now until September 2025 across the hospitality channel.

The bold new flavour and striking packaging helps outlets take advantage of the popularity of limited editions, with 90% of Gen Z and Millennials stating that they purchase products with seasonal flavours[2]. The launch comes as dragon fruit continues to be a trending ingredient[3]. J2O is strongly positioned to support retailers in tapping into this flavour trend within their soft drinks offering, having grown by £2m (+4.1%) RSV across 2024[4]

Adam Russell, Director of Foodservice and Licensed at Carlsberg Britvic, said: “The summer season remains key for outlets, with the soft drinks category

increasingly important to sales, particularly as the alcohol moderation trend continues to take effect. This has led to the soft drinks category being the number one alternative for those reducing their alcohol intake when eating and drinking out[5], generating further demand for exciting soft drink options.

“J2O Dragonberry is the perfect option to support operators in ticking all of these boxes, whilst appealing to a wide variety of social occasions in-outlet. Consumers are increasingly looking for bold and adventurous flavour profiles[6], so J2O can offer the perfect option when drinking out, maximising operators’ soft drink sales this summer.”

J2O Dragonberry will be available across the hospitality channel from now until September 2025. The new product will roll out in cases of 24 x 275ml sleeved bottles (RRP: £3.02).

[1] CGA by NIQ, Licensed Database, Total Licensed, Volume sales, Adult Drinks Carlsberg Britvic Defined, MAT 28/12/24

[2] https://mrktblog.com/2024/04/15/summer-2024-flavor-trends-tropical-and-swicy/

[3] NielsenIQ Retail Measurement, GB Total coverage including discounters, total adult soft drinks, Carlsberg Britvic defined, Value sales vs YA 30/12/23 - 23/12/24

[5] Mintel - Attitudes towards Low- and No-Alcohol Drinks, UK – 2023

[6] Lumina Intelligence, Food and Drink Report, Nov 2023

THE DRINKS TRUST’S PIONEERING BUSINESS ADVISORY PROGRAMME ACHIEVES

KEY MILESTONES IN ITS FIRST YEAR

The Drinks Trust’s innovative wellbeing initiative for companies, the Business Advisory Programme, has achieved remarkable milestones in its first year since launch.

Conceived and launched at the end of 2023 to support businesses in their wellbeing journeys, The Business Advisory Programme empowers managers and HR professionals to place wellbeing at the heart of their people strategy, ensuring every individual in their organisation can thrive. The Business Advisory Programme was created in response to the challenges that some industry companies face in creating and executing effective wellbeing strategies. Guided by a steering committee of organisations from across the drinks and hospitality industries, the programme is run by the industry, for the industry, so it remains relevant and helps members address issues specific to the drinks and hospitality universe.

Unlike Employment Assistance Programmes that tend to be passive, the programme is proactive; it supports members in working out what is needed to improve the wellbeing of their employees, to create a wellbeing strategy, then in implementation, driven by a team of trained champions who are equipped with the resources and access to reduced cost training they need in order to effectively execute the plan.

In its first year of operation, 14 leading industry organisations joined the BAP programme as members, supporting over 3,500 people in the drinks and hospitality sector, and trained 46 wellbeing champions.

The programme has created a variety of best practice guidelines exclusively for its members, including a bespoke drinks industry charter on how supporting employees from the effects of alcohol harm for the members of the wellbeing Business Advisory Programme in partnership with Drinkaware. This charter outlines the commitments and best practices for companies in the alcohol industry to promote the health, safety, and wellbeing of their employees. By fostering a responsible, inclusive, and supportive environment, companies can address the potential harms associated with alcohol, reduce stigma, and offer resources to support all employees. On managing alcohol in the workplace in partnership with Drinkaware, it aims to establish the wellbeing gold standard for the industry to adhere to.

The Drinks Trust is actively recruiting industry businesses to join the Advisory Programme. For more information, please visit www.drinkstrust.org.uk/get-involved/for-businesses/ wellbeing-business-advisory-programme or email Nicky Burston, CEO of The Drinks Trust at nicky@drinkstrust.org.uk

DAN FELLOWS

EXPERT IN COFFEE, COCKTAILS, CONSULTANCY AND CONTENT, DAN FELLOWS’ EXPERTISE IS BOUNDLESS. IN AN INTIMATE CONVERSATION WITH DAN, HE TELLS US THE STORY OF HIS CAREER SO FAR, SHARING WHY HE CHOSE TO CALL THE HOSPITALITY INDUSTRY ‘HOME’.

My hobby is now my job, and I couldn’t be more grateful for that.

DAN, PLEASE TELL US WHERE YOUR CAREER IN THE INDUSTRY BEGAN, DETAILING MORE ABOUT YOUR JOURNEY IN HOSPITALITY AND WHERE YOU FIND YOURSELF NOW.

From a very young age, I have always been the kind of person who would dive head-first into a new passion or interest, irritatingly obsessing about every detail. The first summer out

of school, I set out into my local town to look for my first-ever job and ended up working in the most fantastic, tiny restaurant. After initially working as a KP and experiencing some kitchen responsibilities in this role, and a few others after, I was asked to work on the bar just after my 18th birthday because, as my manager told me, “You like talking to people”.

I was fortunate enough to work in a seafront bar in my

hometown of St Ives in Cornwall, which, although I didn’t realise it at the time, had a very progressive speciality coffee programme and amazing cocktail culture. From that moment, I was glued… I still am!

I very quickly went deep down the rabbit hole of coffee and cocktails as a hobby, but also in different roles, and entered many competitions over the years. I was fortunate enough to become the first and only ever Double World Coffee in Good Spirits Champion, which is the world’s leading coffee cocktail competition. This then led to going all-in on self-employment in 2019 (in hindsight, and now knowing what happened in 2020, perhaps a risk!), moving back to Cornwall from London, starting a family with my wonderful fiancée, Emma, and later starting a YouTube channel to share everything I learned, and continue to learn, along the way. Thankfully, the risk seems to be paying off so far, and I am truly grateful to have the opportunity to do what I do.

AS A ‘JACK-OF-ALL-TRADES’ WITHIN HOSPITALITY – FROM CONTENT CREATION TO DRINKS CONSULTANCY – WHAT DOES YOUR DAY-TO-DAY LOOK LIKE, AND WHAT ELEMENTS DO YOU ENJOY

MOST?

When I first became self-employed, I went into the Apple store and was asked whether I ever see myself making videos. I laughed this off as I didn’t ever think it would be something I would be able to do, but now, one extremely expensive laptop upgrade later, it is my bread and butter, and a new hobby I never knew I wanted.

Last year, I took on a completely empty studio space, which I have optimised as much as I humanly can, and this has transformed my day-to-day activities. There is no typical week, but, across a month, I generally have one or two trips where I get to share coffee and cocktails with people in person, through training or my ambassadorial and consultancy roles with partners such as BaxterStorey, Monin, Slayer Espresso and others. The rest of my time is focused on growing the YouTube channel or offering bespoke drinks creation from the studio. This is a massive oversimplification and, as with most roles, every day is different, but all generally focused somewhere between the worlds of coffee and cocktails!

Outside this, I love spending time with my family, exploring with friends, spending time in the gym, running or swimming, and I actively strive for a healthy work-life balance, which isn’t always possible, but is always a primary goal!

WHAT SPECIFICALLY DO YOU LOVE ABOUT THE INDUSTRY; WHAT HAS MADE YOU CALL THIS INDUSTRY ‘HOME’?

My hobby is now my job, and I couldn’t be more grateful for that. I think to truly thrive in any industry, you need to either fundamentally enjoy what you do, or find a way to enjoy it, and I genuinely enjoy so many aspects of our industry. Although, like any other industry, it has its own unique challenges, I can’t think of another industry with such a fantastic group of people within it, and such potential for creativity and joy.

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

I’ve never answered this question with this answer, but the immediate words that came to my head are “Show your work”. Throughout my career, the biggest rewards have come

Don’t be afraid to walk an untrodden path.

from pushing hard to learn as much as I possibly can about something, then showing what I’ve learned. This has been true of competitions in the past and now through sharing videos. The added huge benefit of this is that by showing your work, others may also find value or learn from viewing it.

WHAT WORDS OF ADVICE DO YOU HAVE FOR FELLOW HOSPITALITY PROFESSIONALS AND INDIVIDUALS THAT WANT TO EXCEL IN THEIR CAREERS IN THE INDUSTRY; IS THERE ANYTHING YOU WISH SOMEONE HAD TOLD YOU AT THE BEGINNING OF YOUR JOURNEY?

Don’t be afraid to walk an untrodden path. Experiment with as many aspects of the industry that interest you as you can, learn, build experience, and then try to find a way to build a career around what you enjoy the most. If someone told 18-year-old me that I’d be sharing videos about coffee and cocktails all this time later, I wouldn’t have believed them, but I’m grateful to have had the chance to continuously learn and share, and I encourage you to do so too.

PLEASE SHARE YOUR FAVOURITE LATEST INNOVATION WITHIN THE INDUSTRY; WHAT NEW TRENDS SHOULD WET-LED VENUES BE AWARE OF?

Butterbean Aqua Faba is the best! Trust me - give it a try! Some people get weirded out by eggs, or don’t consume them. Chickpea aqua faba has such a strong and weird flavour that, for me at least, never makes drinks better, but butterbeans are neutral and creamy, and their aqua faba, I think, should be the new industry standard cocktail foamer. Please excuse the shameless self-promotion, but I truly believe it can improve so many drinks; I recently posted a video on my YouTube channel about this, and have a library of videos focusing on coffee, cocktails and everything in-between, so please feel free to visit and join the community, if any of this sounds interesting to you!

youtube.com/danfellowscoffeecocktails

LASTING IMPACTS

WITH A LINEUP OF EXCITING TALES OF THE COCKTAIL EVENTS HAPPENING THIS JULY, WE SIT DOWN WITH CHARLOTTE VOISEY, EXECUTIVE DIRECTOR OF THE TALES OF THE COCKTAIL FOUNDATION, TO DISCUSS THE ORGANISATION’S MISSION AND HOW UK VENUES AND PROFESSIONALS CAN GET INVOLVED.

FOR THOSE WHO DO NOT KNOW, PLEASE CAN YOU BRIEFLY EXPLAIN TOTCF’S ETHOS AND ITS ROLE WITHIN THE INDUSTRY?

Our mission at the Tales of the Cocktail Foundation is to educate, advance and support the communities of the global drinks industry.

We are a non-profit organisation that connects and celebrates industry professionals year round on a global level. We are well known for the annual Tales of the Cocktail event in New Orleans each July and the Tales Spirited Awards, which recognises and celebrates the best in the industry.

FROM THE SPIRITED AWARDS TO THE COCKTAIL APPRENTICE PROGRAMME, TOTCF DOES AN INCREDIBLE JOB OF SUPPORTING AND CELEBRATING THE INDUSTRY. HOW CRUCIAL IS THE ROLE YOU PLAY WITHIN THE SECTOR?

What happens at Tales does not stay at Tales, but rather has an impact on the industry at large around the world.

We continue to hear from bartenders, bar owners and industry professionals how pivotal Tales of the Cocktail has been in their respective careers, primarily due to the education Tales provides and the connections made meeting industry peers and mentors in person through our various programming.

With the Spirited Awards, we are proud to celebrate excellence throughout our industry across eight regions of the world, highlighting the best People, Establishments, Products, Writing & Media each year. These peer-assessed awards remain the most coveted in the drinks industry, driving awareness to the most talented and creative minds in our business.

The Cocktail Apprentice Programme is an incredibly professionally run, world-class educational experience for bartenders. We continue to hear from the bartenders involved how the CAP experience at Tales changes the trajectory of their careers. CAPs return to their home markets eager to share what they have learnt, having a direct impact on local bartender communities all over the world.

HOW CAN UK VENUES AND HOSPITALITY PROFESSIONALS WORK WITH YOU?

With an eye on attending Tales of the Cocktail in New Orleans, industry professionals from the UK are encouraged to apply for the Cocktail Apprentice Programme, or to submit a seminar proposal for one of our educational tracks - Culture, Business, Beyond the Bar and Futures.

UK venues and bar teams can also collaborate with their brand partners to plan a guest shift or to be featured in a branded

event. Tales offers the largest stage in the industry globally and we enjoy receiving bartenders and bar teams from many different countries sharing their diverse approaches to cocktails.

We are also excited to extend the ‘Tales on Tour’ model to bring key components of Tales to cities and countries outside of New Orleans for one day or multiple days as best suits the opportunity, so stay tuned for upcoming events that may grace the UK.

WHAT ARE TOTCF’S GOALS FOR THE FUTURE?

The Tales of the Cocktail Foundation will continue to support the industry, ever-evolving to anticipate its needs and meet its challenges around the world through education and resources. Our goal for the future is to provide equal access to resources and opportunities to all communities in the industry.

www.talesofthecocktail.org

GET READY FOR BCB LONDON!

THE BAR AND BEVERAGE COMMUNITY OF THE UK AND IRELAND CAN HARDLY WAIT!

BCB, THE WORLD LEADING BAR AND BEVERAGE TRADE SHOW WILL BE HEADING TO LONDON IN 2025. THIS ICONIC EVENT WILL TAKE PLACE AT TOBACCO DOCK, WAPPING FROM 30TH JUNE TO 1ST JULY 2025.

BCB is one of the leading international trade fair brands for the bar and beverage industry and has developed over the years into a hallmark of quality for trade events in the scene. Following the success and renown of the Berlin show (Bar Convent Berlin), in recent years BCB has launched in Brooklyn, Singapore and Sao Paulo, and this year, the BCB family will expand to include a new member. The debut BCB London trade show will take place from 30th June to 1st July 2025, laying down a marker as the new place to be for the British and Irish bar and beverage market.

TOBACCO DOCK BECOMES THE HOME OF BCB LONDON

A special event naturally needs an equally special location and Tobacco Dock in East London will be the new home of BCB London. The event location is in the immediate vicinity of the centre of London and is easily accessible by public transport. It is one of the city’s most iconic event locations and as a Grade 1 listed building has a special industrial charm that perfectly matches the unique flair of BCB. Located in the heart of East London’s thriving enterprise zone, it also offers visitors an ideal opportunity to discover London’s unique bar scene after the trade fair.

JACK SOTTI APPOINTED BCB LONDON BRAND AMBASSADOR

The award-winning bartender, TV presenter and entrepreneur from London, Jack Sotti, has been appointed the show’s brand ambassador. In addition to his reputation in the industry and his outstanding bar expertise, Jack’s broad network and his many creative ideas for the show were key factors in the decision to appoint him to the role. “I am delighted to be part of the team. BCB is a big name in the industry and I’m honoured to be actively involved in bringing BCB to London as a brand ambassador. The bar and drinks scene in the UK and Ireland has a lot to offer and it’s high time it got the trade show it deserves”, says Jack Sotti.

THE TENSION IS RISING

The industry’s interest and anticipation for BCB London is already palpable. In the coming weeks, the exhibitors and partners for the 2025 event will be announced, along with exciting new features that visitors can look forward to at the trade show.

www.barconventlondon.com/en-gb

CYCLING FOR CHANGE

HOSPITALITY ACTION AND HATCH MANSFIELD ARE TEAMING UP THIS SPRING TO RAISE FUNDS FOR UK HOSPITALITY WORKERS IN CRISIS WITH THE BIKE TO CARE CHEFS’ DINNER. TAKING PLACE ON MAY 28TH, THE EVENT WILL FEATURE A STAR-STUDDED CHEF LINE-UP AND WORLD-CLASS WINES, PROVIDING A MEMORABLE DINING EXPERIENCE WHILE SUPPORTING THOSE IN NEED.

Trade charity Hospitality Action and specialist wines agency Hatch Mansfield are joining forces this spring to support hospitality workers in crisis through an unforgettable dining experience. The Bike to Care Chefs’ Dinner will take place in the grand ballroom at Nobu Hotel London Portman Square and will bring together an awardwinning chef line-up and world-class wines to raise vital funds for UK hospitality workers in crisis.

With the cost-of-living rising and businesses under increasing pressure, Hospitality Action provides a crucial safety net for those in need through no fault of their own. The toxic cycle of mounting debt, increased living costs, unpredictable work patterns and dwindling mental health has swept up many thousands of hospitality workers in recent years. Hospitality Action receives no government funding and since 2020, has distributed over £5,000,000 in grants, supporting more than 15,000 hospitality households across the UK.

To further their support, Hatch Mansfield is participating in Bike to Care Bordeaux in June. This two-day cycling challenge will see a team of industry personalities including Grant Cambell & Rohaise Rose-Bristow cover a demanding 200km route to raise essential funds. The Bike to Care Chefs’ Dinner serves as both a fundraiser and a send-off for the riders ahead of their challenge in France.

Mark Lewis, Chief Executive, Hospitality Action says, “The support of the wine industry is truly invaluable. Events like these not only raise crucial funds but also highlight the struggles many hospitality workers face daily. Thanks to the generosity of everyone involved, in both the cycling challenge and Chef’s Dinner, we can continue to provide essential aid and make a meaningful positive difference.”

Guests at the Chefs’ Dinner, taking place on 28th May, will be treated to an extraordinary evening of fine dining, hosted by acclaimed chef and bestselling author, Sabrina Ghayour. The stellar chef line-up includes, André Garrett, Executive Chef, Corinthia London, Phil Howard, Chef Co-Owner, Elystan Street, Michael Paul, Executive Chef, Nobu Hotel London Portman Square and Shaun Rankin, Chef Patron, Grantley Hall.

Kicking off with a Taittinger Champagne and canapé reception, the evening, which is sponsored by American Express and Caterer.com, will feature a gourmet four-course meal, expertly paired with exceptional wines. Hatch Mansfield have carefully

curated selections to complement each dish, elevating the dining experience with some of the finest labels.

Wine enthusiasts will also have the opportunity to take home incredible prizes through an exclusive prize draw and live auction hosted by Charlie Foley, auctioneer and wine specialist, Christie’s. Highlights include private at-home wine tastings with industry experts such as Adam Lechmere and John Stimpfig, a visit and lunch at Chateau Giscours for four and a lunch for six at Château Palmer, hosted by Thomas Duroux.

Last year’s event raised over £100,000, and hopes are high that this year’s event will surpass that milestone. By attending, guests will not only enjoy a world-class four-course meal and exceptional wines, but they will also make a tangible difference to the lives of hospitality workers facing hardship.

To learn more and book tickets visit: www.hospitalityaction.org.uk/events

It’s Never too soon for summer

For forward-thinking businesses, provenance really does matter. Our partners understand that. They choose Belu because our water is served with purpose.

Rik Campbell and Will Bowlby at Kricket.

Photo: Zodee Media.

BAR MAGAZINE AWARDS

STEP INTO THE SPOTLIGHT

APPLICATIONS ARE NOW OPEN FOR THE BAR MAGAZINE AWARDS 2026!

The Bar Magazine Awards are back, recognising the exceptional talent, innovation and leadership shaping the hospitality industry. From outstanding venue managers to visionary mixologists and marketing masterminds, the awards highlight those who have made a significant impact over the past year. For 2026, we’re introducing two new categories: Equality, Diversity and Inclusion (EDI) Award and Venue of the Year, honouring the venues and individuals whose dedication to excellence set the standard for the future of hospitality.

BEST VENUE MANAGER

This award honours an exceptional Venue Manager who has demonstrated outstanding leadership in guiding their team and venue to success. Judged by an expert panel, nominees will be evaluated on their innovative strategies, leadership skills, and the successful execution of ideas that have driven business growth

over the past 12 months. This award celebrates those whose vision and dedication have made a significant impact on their venue’s success.

BEST MIXOLOGIST

Celebrating the finest talent in UK mixology, this award recognises an exceptional mixologist who truly embodies the spirit of hospitality. The judging panel will evaluate nominees based on their expertise, creativity, innovation, willingness to experiment, and undeniable flair behind the bar. This award highlights those who push the boundaries of cocktail creation and elevate the guest experience to new heights.

MARKETING INNOVATION

At the heart of every successful venue is a forward-thinking marketing team. This award celebrates the creative minds who

have worked tirelessly behind the scenes to craft a standout brand through innovative strategies. Nominees will be recognised for their ability to drive business success over the past 12 months by thinking outside the box and making a lasting impact in the marketplace. It’s a tribute to those whose marketing efforts have set their venue apart and led to measurable growth.

BEST DINING CONCEPT

This award celebrates venues that offer exceptional culinary experiences, driving both innovation and revenue. Our expert panel will recognise the passion, creativity and meticulous planning that Food and Beverage teams invest in crafting outstanding dining concepts. It’s a tribute to the venues that elevate gastronomy, delivering unforgettable meals that leave a lasting impression on guests and contributing to their overall success.

THE ENVIRONMENT AWARD

This award celebrates the leaders in the hospitality industry who are making significant strides in sustainability and environmental responsibility. It honours those trailblazers who are setting the bar high with innovative practices and a strong commitment to a greener future. The expert panel will assess venues that prioritise environmental impact, recognising their efforts to reduce waste, conserve resources, and contribute to a cleaner, more sustainable world. It’s a recognition of those who are driving positive change and inspiring others to follow suit.

UNSUNG HERO

The Unsung Hero Award celebrates a hospitality professional who consistently goes above and beyond to contribute to the success of a venue. Whether it’s a Front of House team member, Sommelier, Maître d’, Barback, Receptionist or any other essential role, this award shines a light on those whose hard work and dedication often go unrecognised. Nominated by their colleagues, these individuals are the backbone of the venue, always going the extra mile to deliver exceptional guest experiences and ensure everything runs smoothly behind the scenes.

BEST HOSPITALITY GROUP

This award shines a light on the industry’s powerhouses— those dynamic hospitality groups with multiple venues under their belt. The expert panel will evaluate groups that have demonstrated exceptional business success over the past 12 months, showcasing growth, innovation, and consistency across their various locations. This award celebrates those who have mastered the art of managing and elevating multiple venues, contributing to the wider hospitality landscape with their impactful and successful operations.

LIFETIME ACHIEVEMENT AWARD

The Lifetime Achievement Award honours a hospitality professional whose exceptional contributions have shaped the industry over the course of their entire career. This award celebrates individuals who have made a lasting impact through their unwavering dedication, passion and commitment to the hospitality sector. It’s a tribute to those whose careers have set new standards, inspired others, and left an enduring legacy in the industry.

Applications for the 2026 Bar Magazine Awards are open now. To apply and keep up with the latest BMA announcements, visit www.barmagazineawards.co.uk/apply

VENUE OF THE YEAR

The ultimate accolade for a venue that has truly stood out in the past year. The Venue of the Year Award recognises excellence in every aspect of operation—from service and design to innovation and customer experience. Judged by an expert panel, this prestigious award celebrates a venue that has consistently delivered exceptional quality, making a significant impact on the hospitality industry. It’s a tribute to those that set the standard for what a top-tier venue should be and have earned their place as leaders in the field.

EQUALITY, DIVERSITY AND INCLUSION (EDI) AWARD

This award recognises outstanding achievements in fostering a more inclusive, equitable and diverse environment within the sector. This prestigious award honours the venues and teams that have made a profound impact by embedding diversity and equality into the core of their operations. Whether through innovative initiatives, inclusive hiring practices, or creating spaces where every individual feels heard, valued and respected, the recipients exemplify leadership in driving positive change. Their unwavering commitment sets a powerful example for the industry, demonstrating that embracing diversity is key to building a thriving and sustainable hospitality environment for all.

RICHARD WYNNE

RICHARD WYNNE, WINNER OF THE ESTEEMED LIFETIME ACHIEVEMENT AWARD, REFLECTS ON HIS JOURNEY TO SUCCESS, THE CURRENT CHALLENGES FACING THE HOSPITALITY INDUSTRY AND THE IMPORTANCE OF CONTINUOUS LEARNING.

HOW DOES IT FEEL TO WIN THIS ESTEEMED AWARD, AND WHAT DOES IT MEAN TO YOU BOTH PERSONALLY AND PROFESSIONALLY?

Whilst I am incredibly grateful to receive the award, I feel it’s important that other issues in our industry are highlighted. Yes, there are plenty of first-world problems—securing funding is undoubtedly more challenging today than it was just two years ago. But the harsh reality is that the hospitality industry is on its knees – something has to change very quickly otherwise there will be numerous closures over the next few months.

Whilst I am in complete favour of an increase in the national minimum wage, the consequences of this, plus the increase in employers NI contributions, could be catastrophic to the industry.

WHAT WAS YOUR REACTION WHEN YOU FIRST LEARNED YOU HAD WON?

I’m extremely proud of what I have achieved with my three bars, but I’m sure there are plenty of people asking why I deserve a lifetime achievement award.

To be honest, I was sure Ian Burrell was going to win the award, especially as he left the stage as the nominations were being announced. At this point, I made my way to the bar looking for a consolation hug from friends, and a drink!

WHO OR WHAT HAS BEEN YOUR BIGGEST INSPIRATION THROUGHOUT YOUR CAREER?

One thing that has helped me is taking opportunities to read as much as possible. Two books that have been especially inspiring over the last few years are Start With Why by Simon Sunak, and Good to Great by Jim Collins. Both are excellent ways of looking at what, how and why you would be not just a good bar owner, but also a good entrepreneur and, ultimately, live a fulfilling and meaningful life.

So long as you keep learning and train yourself to not be afraid of what’s around the next corner, you should be able to keep moving forward in life and your career. It’s so important for me to set my visions and goals clear, especially at the beginning of each year, when we all have a bit of downtime between Christmas and New Year.

I hope, with this platform, I can inspire more incredible people to take a leap of faith in themselves, and live out their dreams the way I have.

One thing that has helped me is taking opportunities to read as much as possible.

NINE LIVES

KELLY SCOTT-MASSON,

BRAND MANAGER AT NINE LIVES, DISCUSSES THE TEAM’S JOURNEY TO WINNING THE MARKETING INNOVATION AWARD, THE SECRETS BEHIND THEIR SUCCESS AND HOW THEY PLAN TO KEEP PUSHING THE BOUNDARIES IN THE HOSPITALITY INDUSTRY.

HOW DOES IT FEEL TO WIN THIS PRESTIGIOUS AWARD; WHAT DOES IT MEAN TO THE TEAM?

We’re on cloud nine! Winning this award is such an incredible moment for the whole team. We put our heart and soul into everything we do at Nine Lives, and to have that recognised in such a big way means the world. It’s not just about the venue— it’s about the people, the passion, and the energy that goes into making Nine Lives what it is. This award is a massive nod to every single person who has helped shape our little corner of the industry, and we couldn’t be prouder.

WHAT DO YOU BELIEVE NINE LIVES WON THIS AWARD; WHAT MAKES THE VENUE AND ITS MARKETING STRATEGIES STAND OUT?

Nine Lives is built on more than just great cocktails (but let’s be honest, they are really bloody good). We’re all about passion, community, and creating an experience that feels both intimate and electric at the same time. Our marketing isn’t about shouting the loudest—it’s about storytelling that brings people into our lovely little sub-tropical world. We focus on authenticity, creativity, and making sure that everyone who walks through our door leaves feeling like they’ve discovered something magic. That, combined with an insane amount of love for what we do, is what really sets us apart.

HOW DOES THE TEAM PLAN ON USING THIS RECOGNITION TO PUSH BOUNDARIES OR INNOVATE FURTHER IN THEIR WORK?

This award is fuel to keep pushing. We’ve always been about evolving and staying ahead of the game, whether that’s through sustainability initiatives, tasty campaigns or fresh ways to engage with our community. Expect more boundary-pushing cocktails, more unforgettable experiences, and more innovation that keeps Nine Lives at the forefront of the hospitality scene. Winning this isn’t the fishing line, it’s just another reason to keep raising the bar!

WHAT ARE THE TEAM’S GOALS LONG-TERM; WHAT DOES THE FUTURE HOLD FOR NINE LIVES?

We’re always looking ahead and thinking about how we can keep Nine Lives evolving, while staying true to what makes it special. For us, it’s about creating an experience that feel fresh, exciting,

and just a little bit unexpected. We’re in our eighth year now and we want to make sure that we keep Nine Lives surprising and delighting our guests. Growth is definitely on the cards, but in a way that keeps the magic alive—with a tweak to the layout, a brand new experimental monthly special, and just continuing to refine what we do best. The future? More fun, more creativity, more of those unforgettable nights that make Nine Lives what it is, and definitely more Margaritas.

WHAT ARE SOME WORDS OF ADVICE YOU CAN OFFER TO OTHER HOSPITALITY MARKETING TEAMS LOOKING TO PUSH THE BOUNDARIES AND ACHIEVE SUCCESS?

Authenticity is everything. People can spot something forced from a mile away, so, whatever you do, make sure it’s real. Know your brand, stick to it, and don’t be afraid to take risks; everyone loves a rebel. Also — storytelling matters. People don’t just want to hear about what you do, they want to really feel it.

www.ninelivesbar.com @ninelivebars

SOFT DRINKS & MIXERS

WE EXPLORE THE SOFT DRINKS AND MIXERS CATEGORY, SHARING THE LATEST INNOVATIONS, TRENDS AND INSIGHTS.

REFRESHING MENUS

STANDOUT SOFT DRINKS AND MIXERS CAN HELP VENUES BOOST SALES WHILE PROVIDING GUESTS WITH A DIVERSE RANGE OF CHOICES. HERE ARE FIVE INNOVATIVE WAYS TO ELEVATE THESE OFFERINGS…

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SHOWCASE SIGNATURE CREATIONS

Devote a section of your menu to signature soft drink mixers—unique blends that complement a variety of spirits and bring a playful, refreshing twist to the drinking experience. Use bold, enticing names and vivid descriptions to highlight how these mixers enhance flavours, ensuring your guests feel the excitement from the first sip.

EMBRACE SUSTAINABILITY

Offering locally sourced and B-Corp certified options is an excellent way to enhance your venue’s sustainability credentials while catering to the rising consumer demand for transparency. As sustainability increasingly influences purchasing decisions, featuring eco-conscious products not only helps the environment, but also sets your business apart from the competition.

PROMOTE WEEKLY SPECIALS

Introduce rotating specials for soft drinks and mixers, such as a “Mixer of the Week” or “Seasonal Soft Drink Feature,” showcased on menus and point-of-sale materials. By spotlighting unique flavours or seasonal pairings, you create a sense of excitement and encourage guests to explore new options, ultimately boosting sales and margins.

INCREASE VISUAL APPEAL

Enhance the visibility of your soft drink and mixer offerings by using appealing icons or images. For example: a bubbly icon for sodas, a citrus symbol for lemonades, or a floral design for a rhubarb and hibiscus tonic. Take it a step further by including tasting notes or brand information, allowing guests to connect with the drinks on a deeper level and making your menu visually compelling.

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HIGHLIGHT

NO & LOW

OPTIONS

A well-curated selection of no- and low-alcohol drinks is essential. As more guests seek healthier choices or prefer to avoid alcohol, featuring these options can help increase your soft drink and mixer sales. Make these offerings stand out with engaging descriptions and flavour profiles—just remember, avoid the term “mocktail” and focus on the quality and excitement of the drinks.

A FRESH ERA

WITH THE HELP OF INDUSTRY EXPERTS, WE EXPLORE THE EVOLUTION OF SOFT DRINKS AND MIXERS, EXAMINING THEIR GROWING POPULARITY, THE FACTORS DRIVING THIS EVOLUTION AND THE EXCITING DEVELOPMENTS SHAPING THE FUTURE OF THIS CATEGORY.

The growth of soft drinks and mixers in pubs and bars has seen a remarkable transformation in recent years, shifting from a limited selection to a diverse and innovative range of beverages that cater to a wide variety of tastes and preferences. Once considered mere accompaniments to alcoholic drinks, soft drinks and mixers have now carved out their own space in the spotlight, with increasing demand from healthconscious consumers, and those seeking alcohol-free options, and as a result of the rise of a more sophisticated cocktail culture. As this category continues to evolve, it reflects changing consumer habits and also the broader shift in the hospitality industry toward inclusivity, sustainability and creativity.

Jason Sennitt, Marketing Consultant for The Clearer Group, comments on the evolution of the soft drinks and mixer category over the past few years, detailing how these offerings are becoming more vital to providing more personalised and elevated guest experiences.

He explains, “The category has experienced a dynamic evolution in recent years, transitioning from a supplementary offering to a central component of the on-trade experience for many. Consumers are now generally more discerning in all areas, which sees them seeking premium quality and innovative flavours within soft drinks and mixers, leading to a surge in premiumisation and a focus on natural ingredients. This shift is driven by a broader trend towards more mindful drinking, with many drinkers thinking more than ever about what they consume.

“Venues are responding by curating diverse and inventive menus, in an attempt to elevate the entire drinking experience, which has led to the rise of seriously sophisticated non-alcoholic options and more interesting mixed drinks. This, in turn, is driving attractive growth for on-trade retailers, as they attract a wider audience and offer more relevant drinks to more people on more occasions,” he adds.

Lauren Edwards, Brand Manager at Franklin & Sons, agrees, placing a spotlight on the growing trend of premiumisation within the category.

“The soft drinks and mixer category has continued to grow in the on-trade, driven by premiumisation, health-conscious choices and innovative flavours. Consumers are seeking more high-quality and premium beverages, with the premium segment increasing by 4.7%, making soft drinks and mixers essential in social dining and experience-led venues,” Lauren states.

Looking closer at the growing premiumisation trend within the category, Adam Russell, Director of Foodservice and Licensed at Carlsberg Britvic, describes soft drinks and mixers as the perfect opportunity to trade up.

He explains, “Given the current landscape, we know that consumers are looking to treat themselves when they go out to eat and drink1. They are continuing to look for small luxuries and experiences which they can’t recreate at home, providing a big opportunity for operators to go above and beyond and impress in their outlet.

“To make the most of this demand for elevated experiences, operators should consider trade up opportunities when it comes to soft drink serves. A ‘good, better, best’ approach works well – whether you’re garnishing, or offering trade up options on soft drinks when it comes to a set lunch or drink menu. Popular brands such as Pepsi MAX® and J2O have a role to play here.”

George Bagos, General Manager and Co-founder of Three Cents, also comments on premiumisation as a main influence of the category’s evolution, with more guests focusing on quality and compelling flavour profiles.

“The mixer category is very competitive and continuously growing at pace, which we believe is being driven by the need for quality mixers that work to complement premium spirits. Consumers are also becoming much more experimental with their drink choices and, as a result, we’ve seen many new players enter the category and real strides being made in flavour innovation,” he notes.

Melanie Ginsberg, Head of Marketing at London Essence, echoes this, explaining that stocking premium soft drinks and mixers is essential to meeting growing consumer demand for experiences in the on-trade.

She says, “Consumers are seeking heightened, special experiences (71% say that eating and drinking out is the treat they most look forward to), whilst also moderating their alcohol consumption when doing so. With these two trends working in tandem, it is vital for venues to offer a range of premium soft drinks and mixers in order to create memorable occasions that consumers want to experience again. Furthermore, many consumers are leaning into mindful drinking as they become more health conscious, and soft drinks and mixers play an important role in catering to those exploring options that are healthier, whilst still delivering on taste.

“London Essence’s versatile range of premium soft drinks and mixers are made to be lighter, low in calories and free of artificial sweeteners without compromising on taste. The layering of quality ingredients in our premium range of mixers and soft drinks, always finished with a botanical distillate, delivers a more aromatic experience. With 70% of taste being delivered through smell, serving a drink layered with aromatics does heighten the overall experience. This is evident through the artfully blended and balanced flavours in our finished products, whether it is classics such as Spiced Ginger Beer or new and unique flavour combinations such as Pomelo & Pink Pepper Tonic Water,” she adds.

The rise of mindful drinking has significantly influenced the popularity of soft drinks and mixers in pubs and bars, as more people seek low-alcohol or alcohol-free alternatives that promote well-being without compromising on flavour or social experience.

Jayne Andrews, Marketing Director at Fentimans, explains, “Soft drinks and mixers are crucial in wet-led venues, particularly as the demand for no- and low-alcohol options continues to rise. By offering a diverse range of flavours, venues can create an exciting and versatile drinks menu that appeals to all customers, including those who choose not to consume alcohol.

“Our range satisfies diverse taste buds, from our legendary Ginger Beer to our classic Rose Lemonade, to our more recent

fan favourite Seville Orange & Mandarin Jigger. Each have strong and lingering flavours and suit different palettes and preferences,” she adds.

Charlotte Stainforth, Marketing and Brand Manager at Frobishers, supports this, saying, “As the mindful drinking trend continues to grow, consumers are increasingly seeking alternatives to alcohol in socialising spaces. A carefully curated low and no offering creates a comfortable and inclusive atmosphere, opening the door to consumers who might otherwise avoid traditional pubs or bars.”

With the surging trend of mindful drinking, combined with guests’ increasing demand for quality experience in the on-trade, no and low serves have, however, become much more than a standard cola or lemonade; brands are diversifying their offerings, placing a focus on innovative ingredients and flavour combinations. This means that venues are putting equal thought and creativity into their no and low offerings as their full proof serves.

Laura Willoughby MBE, CoFounder of Club Soda; The Mindful Drinking Movement, shines a light on the no and low category, suggesting that venues should be going aboveand-beyond to elevate these offerings.

“Soft drinks and mixers are no longer the only option—alcohol-free drinks are redefining the game for adults who aren’t drinking. With 74% of UK adults cutting back on

alcohol, the demand for something better than a basic soft drink is soaring. Traditional options just don’t cut it. Alcohol-free beers, wines and spirits deliver the taste, experience and occasionworthiness people crave—without the sugar and calories. They’re a game-changer, especially for lunchtime and midweek on-trade visits.

She continues, “A soft drink for hydration doesn’t cut it with an evening meal – guests want flavour, a proper serve, and something that feels just right. Alcohol-free drinks deliver low sugar, well-crafted options with natural speed humps, meaning consumers drink at the same pace as their friends and the moment is elevated. This is social inclusion in a glass, and it matters. Consumers aren’t just swapping drinks, they’re making a conscious choice driven by wellness and inclusion, aligning more with health-conscious spending than traditional alcohol purchases,” she adds.

When it comes to no and low serves, marketing and promotional material is key. Laura states, “Consumer expectations of what they can drink when they go out is still very low. So, if venues have a great alcohol-free rage, they need to make sure it is easy to find on the menu (in an alcohol-free section) and staff are trained. After all, you are looking to premiumise customer experience, and staff are the best way to help the trade up to something they can drink all evening.”

So, how can venues update and diversify their soft drinks and mixer offerings? Laura offers her five top tips!

• Train your staff to guide customers and offer your premium alcohol-free drinks.

• Highlight alcohol-free in a separate section on your menu – this increases visibility and draws attention to your range.

• Create a drinks menu for lunchtime and weeknights, emphasising your alcohol-free options

• Set targets to upgrade customers from tap water or soda to premium alcohol-free drinks

• Equalise promotions, always offer non-alcoholic alternatives in specials like happy hours.

If you’re still struggling to perfect your venue’s no and low menu, visit the Club Soda Tasting Room in Covent garden – the team can help you develop your range! They have many brands open to taste and free training opportunities available online at www.joinclubsoda.com/trade to provide you and your team the low and no basics.

As the summer season approaches, it’s the ideal opportunity to refresh your soft drinks and mixers menu and align it with the latest consumer trends. So, what are some emerging trends set to take the summer by storm? We asked our experts.

Melanie from London Essence reveals, “Tequila has taken off as a spirit option, with sales projected to grow by 88% between 2021 and 20262, and the popularity of the agave-based spirit has led to an increased demand for tequila-based cocktails. Over the past year, the Paloma cocktail specifically has seen online searches increase by 80%3, resulting in increased demand for premium sodas such as our Pink Grapefruit Crafted Soda.

“However, our London Essence Indian Tonic Water remains our most popular product and it is primarily still used with gin when mixed with spirits. Despite long running gin declines4, it still remains a huge category, with 44% of consumers saying they enjoy drinking a gin & tonic5. The emerging trend we are seeing is an increase in consumers experimenting with flavoured gin, vodka and tequila - a variety of flavours in spritz and cocktail

options, providing significant opportunities for creative new serves6. We are also seeing increased demand for combinations such as gin & lemonade, and dark spirit serves are also seeing a boost. The increased popularity in whiskey and rum is ultimately benefiting more traditional gingers within Highball and Mule serves.

George agrees, highlighting Palomas as the hot serve for guests right now, and saying, “Palomas are still incredibly popular in bars, especially in the spring and summer months, as they are the ultimate cocktail serving up a taste of Mexico. As the first of its kind on the market when it launched over 10 years ago, Three Cents Pink Grapefruit Soda has long been a favourite amongst mixologists, as it perfectly embodies the unique aroma and flavour of a fresh pink grapefruit in order to make the best quality Paloma.”

Highlighting more ‘ones-to-watch’ serves, George explains, “Tequila and tonic is an example of a spirit and mixer drink that has become a favourite amongst bar-goers, but a port and tonic is one to watch as the combination attracts a new generation of drinkers! As consumers get more adventurous, we also have our eyes on a limoncello spritz becoming the go-to sundowner.

“Absinthe is also enjoying a much-deserved revival at the moment, and a dash in the Three Cents Fig Leaf Soda is tipped to be the taste of summer 2025. The strong anise flavour really complements the delicious sweet, fruity and earthy undertones of the fig leaf profile,” he adds.

The evolution of soft drinks and mixers has shifted from simple accompaniments to central components of the ontrade experience, driven by an increasing demand for quality, innovation and inclusivity. As consumers become more healthconscious and adventurous in their drinking habits, venues are responding by curating premium, diverse and creative offerings that cater to a wide range of tastes and preferences. The rise of mindful drinking and the growing popularity of low- and noalcohol options are further influencing the industry, prompting brands to elevate their products to meet the needs of today’s discerning consumers. As we look to the future, the continued growth of premiumisation, coupled with exciting new trends like tequila-based cocktails and unique mixers, will keep the category vibrant and ever-evolving, offering fresh opportunities for operators and consumers alike. By embracing these trends and

A twist on the classic Aperol Spritz, made with PURE by MONIN, the low-calorie, low-sugar concentrate mixer.

INGREDIENTS

• 15ml PURE by MONIN concentrate in either Mango Passion, Peach Apricot or Lemon Lime

• 50ml white vermouth

• 100ml prosecco

• 50ml soda water

METHOD

Build all liquids into a chilled stemmed glass and churn lightly to combine, add cubed ice. Garnish with fruit slices of your choice and serve.

focusing on delivering exceptional experiences, the soft drink and mixer category is poised to remain a dynamic and essential part of the hospitality landscape.

1. Lumina Intelligence, Food and Drink Report, Dec 2023

2. Bacardi Cocktail Trends Report 2024 https://www.ohbev.com/blog/trendingcocktails-2024-2025

3. Bacardi Cocktail Trends Report 2024 https://www.ohbev.com/blog/trendingcocktails-2024-2025

4. IWSR, Where next for Premium Gin? 2024 https://www.theiwsr.com/where-next-for-premiumgin

5. 2025 Bacardi Cocktail Trends report

6. CGA Mixed Drinks H2 2024

PURE BY MONIN SPRITZ

OVER & ABOVE

AFTER A NEAR 10-YEAR REIGN AT SIPSMITH, RICHARD HAMER HAS STARTED A NEW CHAPTER WITH THE OPENING OF HIS VERY OWN COCKTAIL BAR, OVER & ABOVE. WE SIT DOWN WITH RICH WHO REVEALS ALL ABOUT HARROGATE’S HOTTEST SPEAKEASY THAT PRIORITISES QUALITY DRINKS WITH A TWIST.

Images © @snedz.media

RICH, PLEASE TELL US ABOUT YOUR NEWEST VENTURE, OVER & ABOVE. WHAT IS THE VENUE’S CONCEPT AND STORY?

Recently opened in March, Over & Above is a cocktail bar in Harrogate, North Yorkshire, that offers delicious cocktails, wines and beers in a relaxed but upmarket environment with friendly service. Our menu mostly focuses on classic cocktails, but taking certain elements of the drink over and above. For example, our Pina Colada is clarified and we have added tomato and chilli to our Paloma to give it an umami/vegetal edge. We wanted our name to reflect not only the drinks and the style of service from our team, but also the physical layout of the bar, as it’s split across two floors quite literally over and above Harrogate’s best pub, The Little Ale House.

AFTER NEARLY 10 YEARS WORKING FOR SIPSMITH, HOW EXCITING – OR DAUNTING – WAS THE STEP TO BRAVE-IT AND CREATE SOMETHING OF YOUR OWN; HOW LONG HAS THIS BEEN IN THE MAKING?

From the moment I joined the industry, working in numerous cocktail bars and clubs in Edinburgh from 2009, it’s always been

my dream to open my own bar, so the planning has always been in the background. Working as the Head of Prestige & Advocacy for Sipsmith allowed me to work with some of the best bars and bartenders from around the world and really built upon my passion and knowledge for delicious drinks. After moving to Harrogate to start a family, I realised there was a gap in the market here for table-service cocktails utilising techniques such as clarification, fat-washing, sous vide etc. Now just feels like the right time to take the leap and offer something new here. It’s incredibly exciting, but of course a big change from what I’ve been doing for a pretty long time. It feels slightly scary to be putting myself out there but being able to open a place that I would want to drink in feels very rewarding.

OPENING IN MARCH, WHAT DO YOU HOPE FOR THE FUTURE OF OVER & ABOVE; WHAT ARE YOUR SHORT AND LONG-TERM GOALS FOR THE VENUE?

In the short term, it would be great to build our regular customer base, bums on seats is always a key goal! We also plan to offer masterclasses, tastings and takeovers with other bars regularly. The top floor is specifically designed with takeovers in mind, so

Our menu mostly focuses on classic cocktails, but taking certain elements of the drink over and above.

we can showcase what some of our favourite bars across the UK are doing to the residents of Harrogate. In the long run, it would be a dream to potentially look at another opening – but one step at a time!

FOCUSING ON THE DRINK’S MENU, WHAT, IN YOUR OPINION, ARE THE KEY ELEMENTS THAT MAKE OVER & ABOVE A STAND-OUT VENUE FOR DRINKS LOVERS AND CURIOUS GUESTS ALIKE?

The amount of care and thought that has gone into every aspect of the drink; the glassware, glassware temperature, the ice, the garnish, the ingredients, all whilst maintaining a friendly and inviting setting. Guests should recognise the majority of the drinks on the menu but we will have tweaked certain aspects of it to make it a little bit different, whether that’s a savoury twist on a Paloma or a Brown Butter Old Fashioned.

WORKING WITH SIPSMITH – THAT HOLDS SUCH STRONG VALUES OF QUALITY, CRAFTSMANSHIP AND AUTHENTICITY – FOR SUCH A LARGE PART OF YOUR CAREER, ARE THERE ANY THINGS YOU HAVE CARRIED FROM YOUR TIME AT THE BRAND TO YOUR NEW VENUE?

Sipsmith does a lot of things right, from championing innovation and being world-class hosts to creating an absolutely knockout range of spirits. Sipsmith really set the benchmark of what a London Dry Gin should be, much in the way that I want to introduce elevated classic cocktails to the people of Harrogate and beyond. I don’t want the menu to seem stuffy or overwhelming, just fun and delicious - essentially taking our drinks seriously but not ourselves (much like the Sipsmith team). I also want guests to feel like they’re being hosted at their friends

dining/kitchen table in the same way the Sipsmith team throw their doors open at the distillery.

WHAT ADVICE CAN YOU SHARE FOR ANY FELLOW FIRST-TIME BAR OWNERS AND THOSE LOOKING TO TAKE THE PLUNGE AND OPEN THEIR OWN VENUE OR CREATE THEIR OWN PROJECT; IS THERE ANYTHING YOU WISH SOMEONE HAD TOLD YOU?

I think the first thing to decide on is both the location and the concept. It’s all well and good having an amazing concept, but if it doesn’t work for your local customer base it probably isn’t right. I would also strongly recommend reaching out to brands as they are usually willing to support and can help with building your menu, staff training and supporting events to get guests through the doors.

In terms of advice I wish I had received, just accept that you can’t control everything during the build of the bar. Things can and will go a bit awry but just go with the flow and keep your eye on the end goal!

FINALLY, WHAT’S YOUR FAVOURITE SERVE ON THE MENU?

It has to be our Clarified Colada, using a rum blend, Velvet Falernum, coconut water, pineapple, fresh lime, toasted coconut syrup and clarified with milk before being served over block ice with a frozen yoghurt half sphere. It tastes grown up but playful at the same time – much like our whole identity.

@overandabove.bar

Over & Above | 7 Cheltenham Cres, Harrogate HG1 1DH | Open Thursday-Sunday – Thursday 5pm-late, Friday 5pm-1am, Saturday 3pm-1am & Sunday 3pm-late

COCKTAIL CREATIONS

EXPLORING THE WORLD OF COCKTAILS, WE DIVE INTO THE LATEST INNOVATIONS IN THE CATEGORY, GETTING VENUES READY FOR THE UPCOMING SEASON.

Image courtesy of Everleaf Drinks

RAISING THE BAR

THE DEMAND FOR ALCOHOL-FREE DRINKS IS HIGHER THAN EVER, YET MANY UK BARS AND PUBS FAIL TO MEET CONSUMER EXPECTATIONS. ACCORDING TO THE EVERLEAF X KAM REPORT REPRESENTING 3,832 UK PUBS, BARS AND RESTAURANTS, ONE IN THREE VISITS TO VENUES IS ALCOHOL-FREE, BUT OPTIONS REMAIN LIMITED. HERE ARE FIVE KEY STRATEGIES TO ELEVATE YOUR NON-ALCOHOLIC COCKTAIL OFFERINGS TO TAP INTO THIS GROWING MARKET AND ENHANCE THE CUSTOMER EXPERIENCE.

1

PRIORITISE VISIBILITY

If customers can’t see your alcohol-free options, they won’t order them. The report highlights that many venues still hide alcohol-free drinks on menus or fail to make them visible at the bar. To maximise sales, integrate non-alcoholic cocktails into your main cocktail menu rather than relegating them to a separate section. Additionally, feature them prominently in a “low and no” section to cater to those actively searching for alcohol-free choices. Clear, attractive signage and menu callouts can make these drinks more inviting.

2

FOCUS ON FLAVOUR-LED DESCRIPTIONS

Customers are drawn to enticing, sensory-driven descriptions. Instead of generic terms like “Virgin Mojito” or “Mocktail,” use flavour-forward names highlighting the drink’s complexity. For instance, a “Cherry Blossom Spritz” is more appealing than a “Non-Alcoholic Gin and Tonic.” The report also found that consumers are moving away from terms like “mocktail,” preferring language that treats non-alcoholic drinks with the same credibility as their alcoholic counterparts.

3

PRICE STRATEGICALLY

Pricing can significantly impact how alcohol-free cocktails are perceived. The Everleaf x KAM report suggests pricing them at around 75% of the standard cocktail price. Anything significantly lower may undermine their value, making them seem like an afterthought rather than a carefully crafted option. Like alcoholic cocktails, non-alcoholic drinks require quality ingredients and skilful preparation—your pricing should reflect this.

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SHOWCASE BRAND INGREDIENTS

By using the tasting notes and ingredients in your non-alcoholic brand, you can paint a flavourful picture of how good the non-alcoholic cocktail will be, making the serve appealing and engaging your consumer. For example, use “Cherry Blossom Spritz” instead of “Alcohol Free Spritz”. These highlight both the premium ingredients and the crafted nature of the cocktail.

TAKE PRIDE IN YOUR ALCOHOL-FREE OFFERINGS

A strong non-alcoholic menu isn’t just about catering to teetotallers—it’s about inclusivity. The report found that nondrinkers influence venue choices similarly to dietary preferences like vegetarianism. By actively promoting your alcohol-free options, you create a more welcoming environment that encourages longer stays and larger group visits. Training staff to confidently recommend alcohol-free cocktails also helps boost sales and improves the overall customer experience. By implementing these five strategies, wet-led venues can better meet the growing demand for alcohol-free options, increase customer satisfaction, and ultimately boost revenue. It’s time to raise the bar on non-alcoholic cocktails. For more insights, send an email to hello@everleafdrinks.com

FLAVOUR WITHOUT COMPROMISE

AS THE DEMAND FOR NO AND LOW ALCOHOL SERVES CONTINUES TO SURGE, EVERLEAF EXPLORES HOW NON-ALCOHOLIC OPTIONS ARE TRANSFORMING BAR MENUS, APPEALING TO BOTH MODERATE DRINKERS AND THOSE SEEKING AN ALCOHOL-FREE EXPERIENCE.

HOW IS THE DEMAND FOR NO AND LOW ALCOHOLIC COCKTAILS GROWING AMONGST A RANGE OF DIFFERENT GUESTS?

We know that consumer demand for no and low just continues to grow year-on-year - IWSR is predicting global volume growth of 7% within the category in the period 2023-27, with the UK at 11% growth, far outpacing alcohol.

Globally, 37% of consumers have reduced their alcohol intake,

Everleaf was born out of a belief that choosing nonalcoholic shouldn’t mean compromising on taste

COCKTAIL CREATIONS

but people are going out just as much. Consumers still want to spend time in bars and restaurants socialising – they’re just realising that alcohol doesn’t always need to feature. Or, if it does, it’s more moderately, with almost a quarter of drinkers[1] “zebra-striping” their drinking (alternating between alc and nonalc) or bookending (starting and finishing with non-alc).

KAM data also revealed that for two in three[2] UK adults, the non-drinkers in their group influence the choice of venues in their group. Therefore, the strength and power the category already holds are clear, and there are no signs of slowing down.

TELL

US A LITTLE BIT MORE ABOUT EVERLEAF; WHAT MAKES THE BRAND’S OFFERINGS A GREAT CHOICE FOR BARTENDERS LOOKING TO MEET THE DEMAND FOR NO AND LOW AND ULTIMATELY, ELEVATE GUESTS’ DRINKING EXPERIENCE ENTIRELY?

Everleaf was born out of a belief that choosing non-alcoholic shouldn’t mean compromising on taste. Our goal was to create the best-tasting non-alcoholic aperitifs which could offer a diverse approach to moderate drinking.

Our three different expressions – Forest, Mountain and Marine – are made of dozens of different plants, which create a unique taste, aroma and texture second to none premium spirit. The drinking experience is, therefore, very different, which we know is what consumers are looking for – something out-of-the-ordinary which showcases the same creativity and diversity as their alcoholic counterparts – if not more so.

In fact, consumers are becoming increasingly selective when it comes to moderate drinking with a recent KAM survey commissioned by Everleaf revealing that 31% expect more than one choice of alcohol-free spirit.[3]. Flavour was also cited as the most important factor in choosing a drink. With 40%[4] of customers surveyed saying if venues improved the visibility of low and no drinks it would encourage them to try them, there is a real opportunity for venues to tap into this growing segment who are looking to moderate without compromising their experience, and keep enjoying the on trade for as long as possible, with no regrets!

NOT JUST A GREAT ADDITION TO NO AND LOW SERVES, HOW CAN EVERLEAF HEIGHTEN FULL-PROOF SERVES, OFFERING GUESTS SOMETHING NEW AND EXCITING?

We’re not a brand that can be directly compared with an alcoholic alternative, so our focus has always been on ensuring we’re as versatile as possible and not constrained by a category.

Although Everleaf is non-alcoholic, its layered flavour profile makes it a versatile ingredient in both alcoholic and non-alcoholic cocktails. Unlike a non-alcoholic gin, which is rarely combined with its alcoholic counterpart, Everleaf’s distinct taste allows each variant to stand out on its own. As a result, many bartenders incorporate Everleaf into a wide range of alcoholic cocktails, enhancing depth and complexity across classic and signature serves.

[1] KAM no-low insight report

[2] KAM x Lucky Saint - Low+No 2024

[3] KAM x Lucky Saint - Low+No 2024

[4] KAM x Lucky Saint - Low+No 2024

THE CHERRY BLOSSOM COSMOPOLITAN

Everleaf is redefining the way people can enjoy intense flavour in non-alcoholic drinks. Negroni, daiquiri, margarita, espresso martini – you name the cocktail and Everleaf will make it shine. For this season, we’ve picked a twist on a classic, The Cherry Blossom Cosmopolitan. Without alcohol, of course!

INGREDIENTS:

50ml Everleaf Mountain

35ml Cranberry juice

15ml Lime

10ml Sugar syrup (or other sweetener)

METHOD:

Add everything to a shaker with ice and shake well before straining into a cocktail glass. Garnish with an orange peel twist, cranberries or even edible flowers.

SIP INTO SPRING

IN THIS ARTICLE, WE SPEAK WITH TOP MIXOLOGISTS TO EXPLORE THE REFRESHING INGREDIENTS, INNOVATIVE TECHNIQUES AND BOLD FLAVOURS THAT ARE SET TO DEFINE THE BAR SCENE IN THE COMING MONTHS.

As the spring-summer season approaches, it’s the perfect time to refresh your cocktail menus with new flavours and creative twists. This article delves into the emerging trends in the cocktail world, from sustainability to spritzes, offering innovative ideas that can elevate your offerings. Whether you’re a bartender looking to impress guests or a restaurant owner eager to stay ahead of the curve, these tips will help you craft seasonal drinks that capture the essence of warmer days.

Cocktail culture appears to be returning to its roots, with a growing emphasis on quality and flavour. As consumers become more knowledgeable about their drinks, including the ingredients and techniques behind them, it’s evident that bartenders are focusing on simplicity and refinement in their creations.

Violetta Njunina, CGA by NIQ Client Director, explains, “There is a renewed demand for stripped-back and good-value drinks. After a wave of interest in complex cocktails, many consumers are now seeking more straightforward options. This trend has accelerated since the COVID-19 pandemic, which led consumers to recreate simpler cocktails at home.

“The desire for simplicity reflects a broader demand for consistency and reliability,” she adds.

Andy Loudon, Director of Bars at Rosewood London, echoes these words, highlighting an interesting switch to simplified innovation and subtle complexity.

“Bartenders have always pushed boundaries, but this season feels like a shift towards refinement—innovation that doesn’t overcomplicate but instead focuses on flavour. We’re moving past the need for theatrics for the sake of it and instead seeing a return to drinks that are built on precision, structure, and an understanding of ingredients.”

Andy continues, underlining the subsequent rise of umami flavours within cocktails world. “Savoury and umami-forward profiles are making a statement, and I expect to see more bartenders playing with ingredients that bring depth,” he says.

“There’s a growing appreciation for subtle complexity—cocktails that take you on a journey rather than hitting you over the head with boldness. This means more fermented elements, more saline balance, and an even greater focus on texture.”

In Andy’s opinion, refinement is crucial to push boundaries and craft experiences that matter. He states, “One of the biggest questions facing bars right now is: Are we actually getting better? Not just in executing classics properly, but in crafting meaningful experiences. This isn’t about stripping things back to basics, but about refining the craft—getting the fundamentals right so that when we push boundaries, it’s with purpose.

“Cocktail culture is everywhere now; great drinks are no longer confined to world-class bars. But presence alone isn’t enough— what sets bars apart is how well it delivers on consistency, service, and connection. At the end of the day, people come

to bars for escapism. A cocktail should do more than just taste good; it should feel effortless, evoke emotions, and be backed by service that entertains. That’s where the real shift is happening.”

While simplicity appears key, there is also a growing trend towards experimentation. According to CGA by NIQ’s Mixed Drinks Report H2 2024, there is a shift towards modern serves, creating opportunities for new cocktails to enter the market. Classic cocktails remain popular, with 46% of consumers favouring them, but there is a growing interest in signature (20%) and modern cocktails (17%).

“Consumers are open to experimenting with new drinks categories and spirit brands,” Violetta explains. “This experimentation is evident from the growth of tequila cocktails, which have risen to 12.4%, up by 2.7 percentage points from Q3 2023. However, vodka remains the top spirit base at 53%.”

Michele Mariotti, Head of Bars at Gleneagles Hotel, vouches the rise in tequila-based serves, namely the Paloma. “What we have noticed is that there has been a resurgence in highballs and elevated spirit/mixer combinations, led by Palomas in general,” he says. “We noticed that across several of our activations and menus, those drinks are generally doing very well.”

Camilo Jimenez, Head of Bars at AQUA group, agrees, noting, “Tequila continues to be the number one consumed spirit.”

Highballs, like Palomas, are perfect serves for the warmer months, offering guests a blend of refreshing and citrusy flavours that align with the season.

Simon Freeth, Global Head Of Bars for ROKA Restaurants, notes these lighter, more refreshing and mostly lower abv serves as popular choices for guests this summer season, highlighting them as an integral part of the venue’s bar programme.

“Highballs have been a big part of ROKA bar programme, with our bar in Dubai receiving a lot of recognition for them. The highball programme and carbonating tap system will also be coming to Shochu Lounge, in ROKA Charlotte St. this summer.”

Andrea Manca, Bar Manager at The Hari Bar & Terrace, supports this prediction, stating, “This summer will be all about highballs and refreshing long drinks, with a noticeable shift

INGREDIENTS:

20ml MONIN Rhubarb syrup

40ml Mezcal

20ml Lime juice

METHOD:

Add all ingredients to a cocktail shaker with ice and shake hard. Fine strain into a rocks glass with a block of ice and garnish with a lime wedge.

toward lower ABV options as the low-alcohol trend continues to rise.”

Andy highlights highballs as a great choice for bars this summer due to their extreme versatility. “Highballs are having a real moment—not just as simple two-part serves but as canvases for creativity. We’re seeing house-made sodas, unexpected spirit bases, and an almost culinary approach to their construction. What makes highballs great is their versatility; they can be clean and precise, or playful and unexpected, and both approaches work,” Andy explains.

Looking specifically at ingredients and flavours set to be showstoppers this summer, Lee Hyde, Senior Beverage Expert at MONIN, urges venues to make room for seasonal berries and plants.

“The summer months lend themselves to serves that lean into fruity or refreshing elements, for instance, seasonal power has led to 74% of consumers choosing Spritz in the summer1 MONIN’s fruity flavoured syrups, including Raspberry and Wild

RHUBARB MARGARITA

COCKTAIL CREATIONS

Strawberry, can help tap into seasonal appeal further – why not entice customers with MONIN’s Strawberry Spritz or Strawberry Vanilla Sour? Profiling this quintessentially British flavour can help venues ride the wave of hype around nationally beloved seasonal events, such as Wimbledon.

“April marks the start of Rhubarb season! The much-loved British staple adds a familiar yet innovative flavour to cocktails, mocktails, lemonades, iced teas and frappés. MONIN’s brand new Rhubarb syrup is a rich jewel colour, giving stunning visual appeal to any beverage, making it a must-have for bartenders this summer,” he adds.

With guests becoming increasingly more eco-conscious, and their drinking choices reflecting this, a focus on sustainability and locality in summer menus is key.

Michele reveals the rising demand for sustainable serves, stating, “Rather than specific categories, we noticed that our guests are more and more interested in locality. We believe that each venue should deliver a sense of place through the ingredients they use. For instance, there is an increased demand for a local cherry sloe Gin from the Persie Distillery, purely based on their ability to capture a local ingredient at its best. This is something that our guests really treasure.”

Ekrem Muarm, Head of Bars at Sushi Samba Group, echoes this, sharing, “This spring and summer, cocktail trends are all about freshness and creativity, with a big focus on sustainability. When it comes to our cocktail menu at Sushi Samba we are always look for new ways to be more sustainable and reduce waste. A great example of this our Mango Grove cocktail. We use excess white wine, add mint and use a Thermomix create our own, infused wine.”

Revealing more in-depth insights about trending flavours, Shannon Kendall, Head of Trade Marketing at FUNKIN COCKTAILS, comments on the rise of exotic flavour profiles fuelled by guests’ search for new and exciting tastes.

“Berry flavours remain a cocktail staple, with strawberry leading

the way as the top flavour choice for 42% of drinkers. Tropical fruits such as pineapple and mango are the 4th and 5th largest flavour preferences for consumers with a big surge in Apple (+4%) over the last year. We are also seeing more exotic flavours beginning to emerge, with a quarter of consumers stating they would opt for the likes of a yuzu, dragon fruit or hibiscus cocktail.

“With over 1 in 4 seeking a new flavour in every cocktail, having a versatile range within menus is imperative. This is how the FUNKIN PRO products can support, providing a wide range of natural fruit purées, syrups, liqueurs and cocktail mixers to cater to all trending profiles, serving up innovative flavour twists,” she adds.

Ekrem, supports this, shining a light on one of Sushi Samba’s exceptional serves. He says, “We continue to see guests exploring different flavour profiles including an increased curiosity for fermented drinks. Our Jalisco Ice Tea, inspired by the Mexican fermented pineapple drink Tepache, embraces this trend. We take pineapple and ferment for 24 hours with a combination of cinnamon and brown sugar, then add to Ojo de Dios Hibiscus mezcal and green chili liqueur to create a refreshing, spicy long drink served over ice.”

It seems that these new and exciting flavour profiles seem to be popular across the board with leading bartenders, as Tibor Marton, Head Mixologist at HERA Restaurant, reveals, “We’re using a lot of the non-alcoholic spirit, Botivo, which was founded it 2022. It’s sherbet and citrusy in taste and works really well in a non-alcoholic spritz.

“We’re also using a lot of 58 and CO Apple & Hibiscus Pink Gin which is locally made and works really well in cocktails with its layered flavour profile,” he adds.

These unique and exotic flavour profiles prove popular with guests too, with Simon from ROKA sharing details of their guests’ most-loved serves.

“The Lychee Gimlet and Sakura 75 are two popular signature cocktails offered across all locations,” he says. “Both embody

COCKTAIL CREATIONS

the philosophy or concept of our drinks, offering clean, distinguishable and elegant flavours. The Lychee Gimlet is made with Tanqueray 10 gin, lychee cordial, kasutori shochu (made from sake lees) Lillet Rosé and rose water. The Sakura 75, is made with Roku gin, a cherry blossom & koji cordial, yuzu sake and champagne.”

Alongside the exciting new offerings, the beloved classics remain a staple and show no signs of going anywhere!

Shannon shares insight into the classic cocktail sector, revealing, “Classics remain strong throughout the year with the Margarita’s popularity expected to soar. While the classic Margarita dominates (69%), flavoured variations using strawberry, mango or raspberry (46%) are also on the rise, providing a perfect tropical twist for warmer months.”

Highlighting some classic serves that guests are currently enjoying, Andy shares, “The Ramos Gin Fizz is another classic creeping back onto menus, often with a modern twist. Whether through clarified citrus, milk punches, or alternative aeration techniques, bartenders are finding ways to make it more approachable while keeping its signature indulgence intact. It’s a drink that can be intimidating to make well, but when done right, it’s unlike anything else.”

Andy also shines a light on martinis, explaining that these are now being crafted with heightened attention to detail. “Martinis, of course, aren’t going anywhere,” he explains. “But we’re seeing more venues approach them with a level of detail that elevates them beyond a standard serve. The best versions aren’t reinventing the drink, just refining it in ways that make you appreciate how perfect a Martini can be when every element is dialled in.”

Ferenc Kovacs, General Manager and Sophie Tucker, Owner at The Lucky Pig, are too seeing an increasing demand of martinis, as they both explain, “More and more customers ask for a classic dry martini – they disappeared for a while!

“We have created a martini style cocktail with Black Cow Vodka

THE APPLE TREE

INGREDIENTS:

50ml Vodka

50ml FUNKIN Apple Purée

15ml FUNKIN Citric Acid Syrup

25ml FUNKIN Pineapple Mixer

Top Lemonade

METHOD:

Shake and double strain flavour ingredients over ice in a highball glass. Top with lemonade and garnish.

called Rhubarb Cloud using, Rhubarb Liqueur, cranberry, apple and lemon juice finished a with a Smoos gin mousse – this is a new cocktail but we are expecting it to be very popular,” they add.

Negronis are seeing their own renaissance, as Ekrem suggests, “The 1920’s classic, Negroni, has seen a resurgence in the past few years. Our twist, the Brazilian Negroni, brings a rich and aromatic flavour profile, transporting you to the bustling streets of Sao Paulo.”

In conclusion, the evolving cocktail scene is marked by a dynamic fusion of tradition and innovation, with bartenders embracing simplicity, creativity and sustainability. While classic cocktails continue to dominate, there’s a notable shift towards refined, high-quality ingredients and inventive, lower-alcohol options that cater to the evolving tastes of consumers. Whether it’s the rise of tequila-based highballs or the surge in exotic, fermented flavours, the demand for both refreshing and sophisticated drinks is unmistakable. As sustainability becomes increasingly important, the local sourcing of ingredients and waste reduction techniques are also making a significant impact on menus. Ultimately, cocktail culture is pushing boundaries in exciting ways, with bars crafting meaningful experiences that balance flavour, artistry and sustainability for a season filled with memorable drinks.

1. CGA Mixed Drinks Report Q1 2023

A DOLCE VITA SUMMER

RORY O’SULLIVAN, THE UK BRAND AMBASSADOR FOR DISARONNO INTERNATIONAL UK LTD, DIVES INTO THE EMERGING TRENDS TRANSFORMING THE COCKTAIL SCENE THIS SPRING AND SUMMER. FROM REFRESHING, SEASONAL INGREDIENTS TO LOWER-ABV CONCOCTIONS, FIND OUT HOW CLASSIC COCKTAILS ARE BEING REIMAGINED WITH NEW FLAVOURS AND PREMIUM SPIRITS. ADDITIONALLY, DISCOVER HOW DISARONNO’S VERSATILITY IS TAKING COCKTAILS TO THE NEXT LEVEL THIS SEASON!

SEASONAL TRENDS

This season, simplicity is taking centre stage. Bartenders are revisiting the classics and adding a twist with unique, locally sourced ingredients that truly represent their bars. Expect to see more seasonal produce driving flavour innovation, from fresh herbs to unexpected vegetal notes.

Guests are becoming more mindful of their alcohol intake, which is fuelling the rise of longer, lower-ABV serves. These drinks not only provide a refreshing, slow-sipping experience but also deliver great value for money.

Savoury cocktails are having a real moment. Guests are becoming

INGREDIENTS:

50ml Disaronno Originale

25ml Lemon Juice

Soda water

METHOD:

Build in a highball over ice. Serve garnished with fresh lemon zest.

accustomed to vegetable- and herb-infused serves, from vibrant green juice-based creations to bold, briny Dirty Martinis. This trend will only evolve as bartenders push the boundaries with more complex flavour profiles.

DISARONNO SPRITZ

Rory O’Sullivan

COCKTAIL CREATIONS

With economic uncertainty influencing consumer habits, people are prioritising quality over quantity when they go out. We’re seeing a surge in demand for premium cocktails and high-quality ingredients, so outlets must execute serves to a high standard to offset the reduced number of serves sold.

TRENDING FLAVOUR PROFILES & INGREDIENTS

Seasonal ingredients are taking cocktails to the next level—think celery for its dry, vegetal qualities or plum, which offers both sweetness and tannic depth to amplify classic serves.

Fortified wines are on the rise, acting as the perfect bridge between contrasting flavours in cocktails, while clarification and fat-washing techniques are creating rich, velvety textures that enhance a drink’s complexity.

Citrus is no longer just a balancing act—it’s now the star of the show. From bold limoncello-forward serves to layered, threedimensional citrus cocktails, this vibrant trend is here to stay.

One of the biggest predictions for this summer? Frozen Espresso Martinis. After making waves in New York, this icy twist on the UK’s most-searched cocktail is set to dominate menus across the country.

A VERSATILE PORTFOLIO

Disaronno’s versatility is unmatched. Its layered profile—sweet, citrusy, herbal, with a hint of bitterness—makes it both a fantastic base spirit and a perfect modifier. A Disarita, for instance, effortlessly swaps triple sec for Disaronno, adding depth and complexity to a classic Margarita.

Cocktails like the Disaronno Spritz and Limoncello Spritz are instant crowd-pleasers. They take the beloved spritz formula and enhance it with sweeter, more contemporary flavours that resonate with modern palates.

Disaronno Velvet is a game-changer for clarified cocktails, adding beautifully nuanced notes of bitter almond, marzipan, and vanilla—almost like an affogato in a glass.

Our Marsala Florio is another standout—it brings a delicate

DIRTY LIMONCELLO SPRITZ

INGREDIENTS:

50 ml Isolabella limoncello

50ml Prosecco

10ml Olive Brine

100ml Sparkling Cloudy Lemonade

Garnished with Olive and Basil Leaf

METHOD:

Build all ingredients over cubed ice in a wine glass.

salinity from its Grillo grape, grown near the sea, along with rich notes of candied fruit and vanilla, making it an exceptional addition to sophisticated serves.

Disaronno is a staple across the industry, from festival menus to luxury hotel bars. Its adaptability shines whether served simply with cola or featured in an expertly crafted Disaronno Sour. Meanwhile, Tia Maria is balancing tradition and innovation, continuing to captivate long-time fans while also attracting a new generation of cocktail enthusiasts. Isolabella Limoncello is redefining its role, moving beyond a classic digestif to drive a fresh wave of cocktail creativity.

BANANA SOUR

INGREDIENTS:

30ml Disaronno Originale

20ml Barbadian Rum

20ml Banana Liqueur

30ml Lemon Juice

20ml Egg White or Foamer

METHOD:

Dry shake all ingredients, shake with cubed ice and fine strain over ice into a rocks glass. Garnish with Banana Chips and serve.

KITCHEN TO GLASS

SALLY CHILTON, FOUNDER OF RAMTANG’ CELLO, SHARES HOW HER BACKGROUND AS A CHEF INFLUENCES HER DRINKS CREATION, FROM LAYERING FLAVOURS TO CELEBRATING SEASONAL INGREDIENTS.

In hospitality, the kitchen and bar share a deep synergy. A stand-out cocktail, much like a well-balanced dish, requires a thorough understanding of ingredients, flavour, structure and technique.

With a background as a private chef, Sally Chilton prides herself on bringing a unique culinary perspective to mixology. “Just as in cooking, I focus on layering flavours, using seasonality and pairing ingredients harmoniously,” she explains. “Ultimately, I see cocktails as an extension of the kitchen, where creativity, precision and storytelling all come together in a glass. Just like a dish needs the right balance of salt, sweet, sour and bitter – so does a cocktail.”

Sally’s drinks brand RamTang’ is setting a new standard for citrus cocktails. A British take on the classic Italian limoncello, the range comprises a tangy Lemon variant, as well as a bold marketfirst Lime Cello. What excites Sally the most about working with lemon and lime is the fruits’ ability to bring balance, brightness and complexity to serves. “Their acidity sharpens flavours, enhances freshness and cuts through richness, making them essential ingredients in mixology,” she says.

Sally sees cocktail-making as both art and science, marrying technique with creativity and intuition. “Cocktails have the potential to offer a multi-sensory experience that goes far beyond just taste,” explains Sally. “Every element – aroma, texture, temperature and even the emotions or memories a drink evokes

– contributes to how we perceive and enjoy it.”

The creative process always starts with curiosity and experimentation. Sally is constantly exploring new ingredients and flavour combinations. Lately, apricots have taken centre stage.

“The sweet-tart nature of apricots makes them incredibly versatile in cocktails,” she points out. “These stone fruits offer a natural richness without being overly sugary, and their delicate floral and honey-like notes pair well with our Lemon Cello. Having run my own B&B for over 30 years, homemade apricot jam holds a special place in my heart – that nostalgia and emotional connection is something I try to bring into my cocktails.”

Fresh apricots are at their peak in the UK from May to September. They pair brilliantly, Sally suggests, with cardamom and contrasting flavours like lemon help amplify their bright, tart qualities. “Some of my favourite apricot creations include homemade apricot liqueur, apricot-infused gin or vodka, apricothoney syrup and apricot-balsamic shrub,” says Sally.

This summer, RamTang’ is showcasing the Lemon & Apricot Spritz, featuring its Lemon Cello and Monin Apricot Syrup – it’s bright, refreshing and effortlessly crowd-pleasing. By sprinkling fresh apricots with sugar and lightly torching them, the apricot garnish caramelises, intensifying their sweetness and creating a beautifully balanced drink.

Keep up with Sally’s latest creations and discover all her recipes by following @ramtanguk on Instagram.

COCKTAIL CREATIONS

FROM CONCEPT TO CREATION

SINCE OPENING AT THE BEGINNING OF THE YEAR, LUCKY CAT 22 BISHOPSGATE HAS BEEN SOARING TO NEW HEIGHTS WITH ITS IMPRESSIVE COCKTAIL MENU AND EQUALLY EXCEPTIONAL FOOD OFFERINGS. JULIAN COX, VICE PRESIDENT OF BEVERAGE OPERATIONS AT GORDON RAMSAY RESTAURANTS, DISCUSSES THE CREATION AND DEVELOPMENT OF THE COCKTAIL PROGRAMME, EXPLAINING WHY THIS PROJECT HOLDS SO MUCH SIGNIFICANCE.

AS A CREATIVE GENIUS WITHIN THE HOSPITALITY LANDSCAPE, WHAT WAS WORKING BEHIND THE DRINKS MENU AT LUCKY CAT 22 BISHOPSGATE LIKE?

Creating the drinks menu for Lucky Cat 22 Bishopsgate was a collaborative process. From our learning and development team, to the incredible managers, and our talented beverage manager Alberto Notari, the entire team really worked together to create something special at Lucky Cat 22 Bishopsgate.

HOW WAS THIS PROJECT DIFFERENT TO ANYTHING YOU HAD WORKED ON BEFORE?

The scale and significance of the opening at 22 Bishopsgate made this project unlike anything I’ve worked on before. While I’m experienced with large buildouts and operations, the symbolism of this towering landmark over London, combined with the high expectations of our guests, has made it an incredible honor to contribute to its ongoing success.

WHAT DID YOU WANT TO ACHIEVE THROUGH THE DRINKS LIST?

We kept many of the favourite, core menu items from Lucky Cat that our guests know and love, but we also wanted to push the boundaries and elevate our offerings. By incorporating modern techniques and combining intriguing ingredients in playful, whimsical ways, we created a unique dining experience for our guests. Our menu at 22 Bishopsgate is designed to be seasonal, and this first offering set the stage for the exciting iterations to come.

AS VICE PRESIDENT OF BEVERAGE OPERATIONS, HOW CLOSELY DID YOU COLLABORATE WITH THE CULINARY TEAM TO DESIGN A DRINKS MENU THAT WOULD COMPLEMENT THE FOOD OFFERINGS WHILE ENHANCING THE OVERALL GUEST EXPERIENCE?

We work in incredibly close proximity to the incredible group of talented chefs at 22 Bishopsgate, creating an environment of close collaboration and energy. Every day in prep, I’m surrounded by the Restaurant Gordon Ramsay High team behind me and the Lucky Cat kitchen team to my left. There’s a deep mutual respect

and shared passion for our craft, and it’s truly inspiring to witness the creativity and dedication in the kitchen. We all strive to create something exceptional in this space—because at the end of the day, the most important ingredient is care.

HAVING TRIED THE MENU MYSELF, I WAS REALLY IMPRESSED BY THE QUALITY AND TASTE OF THE DRINKS – THE LEMONGRASS CHA AND OKINAWA MARGARITA WERE MY FAVOURITES! WHAT ARE YOUR TOP PICKS FROM THE MENU?

Thank you so much! Every day, we’re finding new ways to refine our craft and become more efficient. Some of my personal favourites are the Speakerboxx, Chikyu, and Sukiyaki Western Django. Our top sellers include the Kakigori and the Murasaki Colada, both of which have been huge hits. And if you’re a fan of stirred drinks, the Lucky Negroni is an absolute must-try!

ABSOLUTELY FABULOUS DARLING

RACHEL WISSON-BROOKS, OWNER AND DIRECTOR OF THE CHOCOLATE COCKTAIL CLUB, SHARES A DELICIOUSLY INDULGENT SERVE THAT EMBODIES LUXURY AND CREATIVITY, IDEAL FOR GUESTS TO SAVOUR.

Nestled in the heart of Farringdon, The Chocolate Cocktail Club has redefined the cocktail experience with its innovative and indulgent offerings. Since its inception, the venue has captivated chocolate lovers and cocktail enthusiasts alike, creating a haven where rich, velvety flavours take centre stage.

The Chocolate Cocktail Club is more than just a bar, it’s an immersive experience where each cocktail tells a story. Our menu is carefully curated to highlight the versatility of chocolate as an ingredient. From classic blends to avant-garde creations, every drink is a testament to the artistry and creativity of our team.

Our venue’s ambiance is meticulously designed to transport our guests to a world of indulgence and delight.

The inspiration behind our brand stems from a love for chocolate and a passion for crafting unique, memorable moments for our guests.

Our venue’s ambiance is meticulously designed to transport our guests to a world of indulgence and delight. The warm, inviting decor, combined with our carefully selected music—from nostalgic 80’s tunes to the latest deep house tracks, creates an atmosphere that is both relaxing and invigorating. We believe that every visit to The Chocolate Cocktail Club should be a celebration of life’s sweetest moments.

In addition to our signature chocolate cocktails, we offer a range of experiences for chocoholics of all kinds. Our Chocolate Afternoon Tea is a decadent treat, featuring an assortment of sandwiches and chocolate cakes, paired with our finest teas and, of course, chocolate cocktails. For those looking to dive deeper into the art of mixology, our Chocolate Cocktail Masterclass offers a hands-on experience where guests can learn to craft their own chocolate cocktails under the guidance of our expert mixologists.

BEHIND THE COCKTAIL

One of the club’s standout creations is the iconic Absolutely Fabulous Darling cocktail. This exquisite concoction made its debut during our pop-ups back in 2016 and has since become a symbol of our commitment to blending luxury with a touch of whimsy.

The Absolutely Fabulous Darling was born from a desire to create a drink that encapsulates the essence of sophistication

ABSOLUTELY FABULOUS DARLING

INGREDIENTS:

• 50ml Baileys

• 25ml Chocolate Vodka Liqueur

• 25ml Kahlua

• 100ml Chocolate Soya Milk

• A splash of Chocolate Syrup

• Chocolate Sauce and Gold Sprinkles for the rim

METHOD:

Begin by preparing the wine glass. Dip the rim in chocolate sauce and then coat it with gold sprinkles to create a glamorous touch. In a shaker, combine Baileys, Chocolate Vodka Liqueur, Kahlua and Chocolate Soya Milk – add a splash of chocolate syrup to enhance the richness of the drink. Next, fill the shaker with ice and shake vigorously until the mixture is well chilled. Finally, strain the cocktail into the prepared wine glass and garnish with an éclair to add an extra layer of indulgence.

Serve your Absolutely Fabulous Darling cocktail, a drink that truly lives up to its name!

and fun. Inspired by the glamour and charm of the classic British TV show “Absolutely Fabulous,” this cocktail is designed to make every sip an experience worth savouring. The idea was to combine the richness of chocolate with the smoothness of liqueurs, creating a drink that’s both decadent and delightfully light-hearted.

Our journey to perfecting this cocktail involved numerous trials to balance the flavours perfectly. The blend of Baileys, Chocolate Vodka and Kahlua provides a creamy, luxurious base, while the chocolate soya milk and syrup add depth and a hint of sweetness. The gold sprinkle rim adds a touch of glamour, making it not only a delight to drink, but also a feast for the eyes.

At The Chocolate Cocktail Club, we are driven by a passion for innovation and a desire to push the boundaries of traditional mixology. Our team of expert mixologists is constantly experimenting with new flavours and techniques to create cocktails that surprise and delight our guests. Each cocktail on our menu is a labour of love, crafted with the finest ingredients and an unwavering commitment to quality.

The Absolutely Fabulous Darling cocktail is a perfect example of our dedication to creating drinks that are not only delicious, but also visually stunning. The gold sprinkles and chocolate sauce rim add a touch of elegance, while the combination of rich liqueurs and chocolate soya milk creates a drink that is both indulgent and refreshing. It’s a cocktail that embodies the spirit of The Chocolate Cocktail Club—luxurious, playful and utterly irresistible.

From the moment guests step through our doors, they are transported to a world of flavour and fun, where every drink is a celebration of the sweeter things in life.

www.thechocolatecocktailclub.co.uk

The idea was to combine the richness of chocolate with the smoothness of liqueurs, creating a drink that’s both decadent and delightfully light-hearted.

A SPOTLIGHT ON: CIDER

WE SHARE THE LATEST UPDATES ON CIDER, REVEALING INNOVATIVE NEW FLAVOUR RELEASES AND WHAT’S NEXT FOR THE CATEGORY.

Image courtesy of Magners Cider, C&C Group

BOOST CIDER SALES WITH STRONGBOW

AS THE UK’S NUMBER ONE CIDER BRAND1, STRONGBOW IS A MUST STOCK OPTION FOR VENUES OFFERING CIDER; GENERATING A MONUMENTAL £369M IN ON-TRADE SALES IN 2024 ALONE2. THE BRAND HAS EXPANDED ITS FLAVOURED CIDER RANGE WITH THE INTRODUCTION OF STRONGBOW STRAWBERRY ON DRAUGHT – ITS FIRST FLAVOUR INNOVATION IN THE ON-TRADE IN OVER TEN YEARS. HEINEKEN UK’S CIDER BRAND DIRECTOR, RACHEL HOLMS, TELLS BAR MAGAZINE ALL ABOUT IT.

TELL US ABOUT YOUR LATEST INNOVATION, STRONGBOW STRAWBERRY?

Strongbow Strawberry blends the crisp taste of Strongbow’s signature Apple Cider with the bright, natural sweetness of strawberries, creating a perfectly balanced, refreshing flavour. With an ABV of 4.0%, Strongbow Strawberry is made with real fruit juice and is free from artificial flavours, sweeteners, and colours. Plus, it’s gluten-free and vegan, making it a great choice for a wide range of drinkers.

We initially launched Strongbow Strawberry in the off-trade in August 2024. It quickly became one of the bestselling SKUs in Strongbow’s line-up3. We’re so excited to give our customers in the on-trade the chance to capitalise on the brand’s growing popularity – with Strongbow Strawberry now available to operators nationwide, both on draught and in in 500ml bottles.

WHY SHOULD VENUES STOCK STRONGBOW STRAWBERRY?

In pubs and bars, Flavoured Cider is attracting new consumers into the category from spirits and cocktails and will continue to have an important role to play as a draught option, whilst continuing to boost sales through its presence in the fridge.

Strongbow Strawberry is well positioned to help operators capitalise on this momentum by broadening their offering to consumers and creating excitement and variety in their range.

HOW ARE YOU PROMOTING THE LAUNCH TO CONSUMERS?

Strongbow Strawberry will be unmissable in 2025. We are rolling out significant investment to support this brilliant innovation. This includes a multi-channel campaign during the summer, and a nationwide sampling activation to get consumers to try Strongbow Strawberry.

We are also helping operators drive rate of sale in outlets with a digital game, where players have the chance to win 2-4-1 vouchers on pints across the full Strongbow range, including Original, Dark Fruit and Strawberry. Consumers will be able to access the game via socials or in outlet by scanning a QR code on PoS material. Operators should stock up in anticipation of the demand we expect to see.

HOW IS THE STRONGBOW BRAND PERFORMING AT THE MOMENT?

Strongbow is the leading draught Flavoured Cider and worth almost a quarter of total draught cider sales in the UK2. Mainstream Flavoured Cider continues to be one of the largest sub-categories within draught cider, valued at £332m annually2, and as the

SPONSORED

Strongbow Strawberry will be unmissable in 2025.

cider category continues to grow and evolve, Strongbow Strawberry will introduce a new, refreshing flavour to the mainstream on-trade offering.

WHY IS CIDER AN IMPORTANT CATEGORY FOR BARTENDERS TO CONSIDER?

Cider is worth £2bn to UK pubs, bars and restaurants and had been growing faster by value than any other alcohol category in the market for several years up to Autumn 2024. Despite a slower end of the year for the category, following this steady growth over the last few years, 2025 is shaping up to be an excellent year for cider in the on-trade, with new products being introduced as the category expands through innovative serves and flavours2

Variety is important to customers when visiting pubs and bars, with four in five cider drinkers stating that the range in a venue is important to them when choosing where to visit in the on-trade4

Given such demand among drinkers, adding a Flavoured Cider to the bar is a great way to cater to this trend, as we know from research

that adding a Flavoured Cider to the offering will benefit overall output for an outlet5. Operators have the opportunity to stock Strongbow Strawberry ahead of the peak of cider sales during the summer months.

HOW CAN VENUES MAXIMISE THEIR CIDER SALES THIS YEAR?

We know that over half (55%) of weekly cider drinkers consume both apple and flavoured ciders6, and pubs and bars should look to stock a combination of the two to deliver a higher rate of sale. This mix, combined with a good range of formats, is the best way to amplify revenue and appeal to customers.

This latest innovation from Strongbow is expected to provide an opportunity to drive significant value for operators. With strawberry being one of the most popular flavours in the cider category, Strongbow Strawberry will offer a more accessible, mainstream option in this space, from a brand that both operators and consumers can trust.

Bars and pubs working with HEINEKEN UK can access exclusive discounts, marketing support and free social assets to ensure their venue is ready for the summer, via eazle® and the ‘eazle®Club’ at www.eazle.co.uk/huk/en/

INCIDER

IN THIS EXCLUSIVE PIECE, WE SHINE A LIGHT ON THE RAPIDLY GROWING CIDER CATEGORY, EXPLORING ITS RECENT INNOVATIONS AND EXCITING DEVELOPMENTS.

Cider has undergone a remarkable transformation in recent years, emerging as a significant player in the on-trade sector. This rise is driven by a combination of factors, including the expanding range of cider options, a shift in consumer preferences toward premium and crafted beverages, and the increasing demand for refreshing yet diverse drink offerings. In this article, we explore the evolution of cider’s popularity, the key drivers behind its success and how wet-led venues can capitalise on this expanding category to cater to the changing demands of their customers.

Expert in the field, Rob Sandall, On Trade Sales Director for England and Wales at C&C Group, reveals cider’s importance to pubs and bars, stating, “In the past three years, cider has gained share of consumers’ spending and volume purchased in wet led venues with it now accounting for 8.5% of consumer spend on alcoholic drinks (up from 8.2% two years ago)1

“Similarly, in the past year, consumer spending has increased

on cider in wet led venues by 1.3% (yoy), with spending on apple cider increasing by 3.5%1. Draught apple cider has driven this growth, up 4.5%, while fruit cider has declined by -2%1

“Overall, cider is now the third favourite alcoholic drink of GB consumers (behind lager and red wine), highlighting its importance on the bar,2” he adds.

Serena Smith, Head of Category at HEINEKEN UK, echoes this, predicting a successful year ahead for the category. She explains, “Cider is worth £2bn to UK pubs, bars and restaurants and had been growing faster by value than any other alcohol category in the market for several years up to Autumn 2024. Despite a slower end of the year for the category, following this steady growth over the last few years, 2025 is shaping up to be an excellent year for cider in the on-trade, with new products being introduced as the category expands through innovative serves and flavours3.”

Though a slight halt in growth towards the latter half of 2024,

A SPOTLIGHT ON: CIDER

premiumisation is driving the category forward, with guests favouring quality over quantity.

Darryl Hinksman, Head of Business Development at Westons Cider, shares that, “Although pub visits have become less frequent in 2025, consumers are spending more per visit, making premium cider more valuable than ever.

“Our latest Cider Report has revealed that the on-trade cider market has grown +1.2% in value to £1.97 billion4, driven by premiumisation and rising price per pint. Premiumisation is no longer just a trend but a movement, with crafted and premium apple ciders driving on-trade growth as consumers prioritise provenance, authenticity and exceptional quality.”

Looking specifically at the crafted cider sector, Darryl reveals that it is expanding rapidly, stating, “The crafted cider segment is growing fast in the on-trade (+1.5ppts), with premium, heritage-led brands presenting a major profit opportunity for operators. Henry Westons Vintage commands an impressive RSP of £5.79 per pint – £1.31 more than the category average – demonstrating the price elasticity and consumer willingness to trade up for quality.

“Operators who give premium crafted cider the space it deserves, such as our flagship Henry Westons Vintage (+107.1% 5), will benefit from stronger margins and increased consumer spend,” he adds.

Leading the category, though, is traditional, apple cider, with Darryl quoting this variation as the “backbone of the category, selling at twice the rate of flavoured draught cider taps.”

Serena supports this, but at the same time, urges venues to make some room for the more innovative, fruity variations.

She notes, “Classic and Mainstream Apple Ciders continue

to lead the category, with brands such as Strongbow Original and Inch’s Apple Cider capturing 47% of market share. Their dominance is particularly strong in draught format, accounting for 78% of Apple Cider sales.”

“Variety is important to customers when visiting pubs and bars, with four in five cider drinkers stating that the range in a venue is important to them when choosing where to visit in the on-trade. Given such demand among drinkers, adding a Draught flavoured cider to the bar is a great way to cater to this trend and will benefit overall output for an outlet. As the category continues to grow and evolve, Strongbow’s recent on-trade launch, Strongbow Strawberry, is well positioned to help operators capitalise on this momentum by broadening their offering to consumers and creating excitement and variety in their range.”

Refreshing berry flavour profiles are set to make a mark on the category this summer, with Westons Cider also rolling out some innovative new variations – Stowford Press Dark Berry and Henry Westons English Berry.

“Although still behind premium apple cider, new elevated options are emerging within the flavoured segment. Our Stowford Press Dark Berry and new Henry Westons English Berry, set to launch in April 2025, both available on draught, will continue injecting value back into the category and drive growth in this segment,” Darryl predicts.

In Rob’s opinion, stocking a varied range of ciders is crucial to appealing to a wider audience. Therefore, making it essential for operators to regularly refresh and review their offerings.

He explains, “The development of the cider category over the years has meant that there’s now a fantastic choice of ciders available to venues that appeal to an even wider range of

A SPOTLIGHT ON: CIDER

“It’s important that venues are regularly reviewing their range ensuring that what they’re offering meets the needs of their customers and the different drinking occasions. Cider is so much more than just a refreshing drink on a summer’s day and is now often enjoyed year-round with warm fruit varieties and mulled cider popular in the winter months.”

Looking to perfect your cider offering ahead of the busy summer season? Ask your drinks provider to help you identify the right offerings for your guests.

C&C Group – Matthew Clark – has a Drinking Zone Tool which gives an understanding of the on-trade drinkers for any venue in GB, which they use to ensure the right range is on offer for the target consumer.

More than simply a refreshing serve that suits any season, Cider unlocks food pairing opportunities due to its sweet and crisp flavour profiles.

In conclusion, cider has firmly established itself as a key player in the on-trade sector, driven by a combination of customers.

and its balanced bitter and sweet taste is perfect alongside a selection of savoury dishes.”

Alongside premium and craft ciders, consumers are enjoying no and low cider alternatives, as well as, brands that guarantee authenticity – making this something to bear in mind when refreshing summer menus.

Rob explains, “Consumers are also paying attention and favouring brands with sustainability, provenance and authenticity at their core.

“The right cider can also make a great accompaniment to food, giving venues and their customers even more occasions to enjoy the drink,” Rob continues. “Crafted using the finest West Country apples, our Orchard Pig premium apple cider has less bubbles

“With the trend of moderation showing no signs of slowing down, low and no cider variants are too growing in popularity and it’s worth operators having at least one cider option. Stocking mainstream quality brands that consumers know and trust is a great way of ensuring consumers will have the confidence to give them a try when seeking a non-alcoholic alternative. Magners 0.0% offers the same refreshing, great taste as our original cider just without the alcohol, helping to meet the needs of consumers who we know enjoy apple cider, but also, favour low alcohol options.”

evolving consumer preferences, premiumisation, and an expanding range of offerings. As demand for quality and variety grows, particularly with crafted and flavoured options, venues can capitalise on this trend by diversifying their cider range and embracing innovation. With cider now a year-round favourite, offering both traditional apple ciders and new, exciting flavours, operators have an opportunity to cater to a broader audience while enhancing the drinking experience. As consumer spending continues to rise, particularly on premium and crafted varieties, investing in a carefully curated cider selection will ensure venues meet the evolving needs of their customers and stay ahead of the competition.

1 CGA OPM Total GB 52 w/e 25.01.25;

2 YouGov Profiles+ Great Britain 52wks to 27/10/2024, Nat Rep n=38148, Males 18-24 n=524, Females 25-39 n=4869

3 CGA OPMS GB Value Sales MAT TY to P13 28.12.2024

4 Westons Cider Report 2025, Circana 52 w/e28 Dec 2024 and Kantar 24th Dec 2024

5 YouGov Profiles+ Great Britain 52wks to 27/10/2024, cider consumers in the on trade is monthly cider or perry pubs and restaurants drinkers in GB n=1,82

NEW CIDER LAUNCH!

HEINEKEN UK is set to reinvigorate the No and Low Cider category with the introduction of the UK’s first dealcoholised cider, Inch’s 0.0 – available across the ontrade in 440ml cans now.

Since launching in 2021, Inch’s Cider has emerged as the UK’s fastest-growing cider brand with a remarkable 49% growth in value over the previous year. The launch of Inch’s 0.0 is a major advancement for the brand, adding a credible, great tasting cider option to the booming No and Low alcohol market at a time when 10.9% of consumers are now choosing these alternatives when dining or drinking out.

The no-ABV alternative to Inch’s Medium Apple will allow operators to create excitement around moderation and wellness, just in time for the summer months when consumers are looking to visits venues earlier in the day, relaxing in pub gardens and terraces while enjoying the warmer weather.

Inch’s 0.0 is a first of its kind, delivering the same thirst-quenching flavour as the original, with a fresh apple aroma in the form of a lightly sparkling cider.

HEINEKEN UK is supporting Inch’s Cider with a nationwide ATL campaign – including TV, social media, digital and OOH activations, running from April to September. Its ‘The Really Good Cider’ campaign will highlight the brand’s sustainability ambitions while driving its really apple-y, really drinkable and really delicious taste, making it unmissable for UK consumers this summer.

A FRESH NEW LOOK

CONNOR CUMMINS, SALES MANAGER, CITY OF LONDON, BE AT ONE, OFFERS AN EXCLUSIVE BEHIND-THE-SCENES LOOK AT THE RECENT REFURBISHMENT OF THE REGENT STREET VENUE, EXPLAINING HOW THE UPGRADES ARE SET TO SIGNIFICANTLY ENHANCE THE GUEST EXPERIENCE.

CONNOR, PLEASE TELL US A LITTLE MORE ABOUT THE REGENT STREET

REFURB.

So, we’ve just put £500,000 into Regent Street, making it the go-to bar in the West End. We’ve introduced a brand-new back bar, refreshed the bar top, and added beautiful velvet crushed seats. But it’s not just about little changes here and there—we wanted to reinvent the whole space. We’ve really tried to focus on making it feel fresh, modern, and stylish while still being welcoming and comfortable, but the real feature is our Gold Room. It’s tucked away behind a mirrored door, and it’s perfect for intimate date nights and relaxed cocktail experiences. We’ve put a unique Be at One twist on it with things like a ‘’dirty little secret’’ neon sign and our brand-new drinks printer that lets us print logos, messages, and even photos right onto drinks. It’s such a cool feature and we’ve had a lot of attraction because of it!

WHY WAS THIS REFURB SO ESSENTIAL TO THE BRAND AND ITS GUESTS?

This refurb was essential for a few reasons. Regent Street is our flagship store, and it’s where we hold our Best in Glass and Bartender Challenge competitions every year. These events are super important to us because they show off the amazing talent within our team. It was crucial to make sure the space matched that level of excellence. We also wanted to enhance the guest experience—whether people are here for a quick drink or

a special celebration, we want them to feel like they’re getting something truly memorable. The refurb was an investment in making sure we continue offering the best experience possible. In my opinion, our bar needs to stay fresh, exciting, and most importantly, aligned with what our guests expect from us. The refurb was all about keeping that high standard whilst making it a groovy bar to come to!

HOW IS THIS REFURBISHMENT SET TO ELEVATE THE COCKTAIL EXPERIENCE FOR VISITORS?

The Gold Room is a big part of it. It’s a small, intimate space that’s perfect for more private or romantic settings. It’s great for date nights, and we’ve even made it available for room hire, which means guests can have their own exclusive area for special occasions. We’ve also introduced table service in the Gold Room, adding that old-school speakeasy vibe that gives people a sense of exclusivity and luxury. But we didn’t forget about the main bar and whilst the downstairs area hasn’t been changed, they’ve been designed for high-energy fun, with space for people to party and amazing bartenders who really know how to get the crowd going... if you’ve been to Be at One, you know how wild it gets in here! Whatever you have in mind, we wanted to make sure that our venue can cover all types of events, so we have all our guests covered. I’m really proud at what we’ve managed to achieve here at the bar and we’re looking forward seeing everyone’s amazing faces so come down and check us out!

Image © Hannah Miles

LITTLE RED DOOR

WITH A DEDICATION TO BOTH QUALITY AND CONNECTION, LITTLE RED DOOR AIMS TO PUSH BOUNDARIES WHILE STAYING ROOTED IN ITS HOSPITALITY-FIRST PHILOSOPHY.

HYACINTHE LESCOËT, CO-OWNER OF LITTLE RED DOOR, SHARES MORE ABOUT THE VENUE’S FOCUS ON INGREDIENT-LED STORYTELLING AND ITS TRANSPARENT APPROACH TO COCKTAILS.

PLEASE TELL OUR READERS ABOUT LITTLE RED DOOR, DETAILING THE STORY BEHIND THE VENUE AND THE EXPERIENCE IT AIMS TO BRING GUESTS.

Little Red Door opened in 2012 with the ambition of bringing world-class cocktails to the city of Paris, taking inspiration from places such as Experimental Cocktail Club and Candelaria. The concept was based on a NYC style bar with an over-the-top service and focus on guest experience. Over the years, we’ve evolved into a globally recognised venue, known not only for our drinks, but also for our deep commitment to hospitality and storytelling.

Our philosophy revolves around seasonality, sustainability and transparency. We aim to offer guests an experience that is both innovative and deeply personal, where cocktails serve as a medium for connection and conversation. Walking through our little red door, guests enter a warm, intimate setting where hospitality is at the forefront—our goal is to make everyone feel at home while they discover something new.

PLEASE TALK US THROUGH THE DRINKS MENU; HOW WAS THIS CRAFTED, AND WHAT DO YOU CONSIDER TO BE THE STANDOUT ELEMENTS?

Little Red Door is known for the innovation behind conceptual yearly menus, with iconic concepts and ideas over the years. This year is a little different, with three months seasonal menus based on French ingredients and twists on classic cocktails, a concept called Twisted Mirrors. Based on the amusement park iconic mirrors, the cocktails are paired with one classic cocktail being slightly twisted, and, on the next page, is found its 100% French and seasonal twisted version, which keeps the same structure while adapting in shape and form. The key word of this menu is transparency; all elements of each cocktail are given, from ABV to sugar content and environmental score. Soon, the team will start again to design a pioneer sustainable menu from September on.

A standout element of our approach is our use of ingredientled storytelling—each drink is a chapter in our broader narrative, allowing guests to engage with what they’re drinking on a deeper level.

HOSPITALITY AROUND THE WORLD

IN YOUR OPINION, WHAT ARE LITTLE RED DOOR’S STANDOUT ELEMENTS; WHAT SETS YOUR VENUE APART?

Beyond our focus on quality ingredients and sustainability, what truly defines Little Red Door is our hospitality-first culture. The bar industry is often associated with innovation, but we believe true excellence lies in how people feel when they walk in and out of our space, and our current team masters it with perfection and dedication.

We aim to create an environment where guests feel comfortable, curious and connected—whether they’re firsttimers or regulars. Our team culture is at the core of this, as we prioritise training, collaboration, and fostering a strong sense of belonging among staff.

Another key differentiator is our dedication to challenging industry norms. Whether it’s rethinking supply chains, creating experiences that go beyond the glass, or finding new ways to champion farmers and artisans, we are always striving to push boundaries while remaining deeply rooted in hospitality.

AS WELL OFFERING GUESTS AN EXCEPTIONAL EXPERIENCE, HOW DO YOU LEND YOURSELF TO THE WIDER COMMUNITY AND SUPPORT FELLOW VENUES?

Being part of the wider bar community is incredibly important

to us. We regularly collaborate with local producers, craft people and fellow bartenders, ensuring we’re not just a place that serves drinks, but an active contributor to a more sustainable and connected industry.

Additionally, we’ve actively engaged in the past with local farmers and producers to create a more sustainable approach to cocktail-making, something that we definitely want to push again in the near future. This not only strengthens relationships within our supply chain, but also fosters a greater appreciation for the craftsmanship behind every ingredient we use.

WHAT ARE THE BAR’S SHORT AND LONG-TERM GOALS?

In the short term, our goal is to focus on improving every day our sense of hospitality and the way our team connect with each guest coming through the door.

Longer-term, we are looking to expand our impact beyond our four walls, whether that means deepening our relationships with producers, educating the next generation of bartenders, or exploring ways to bring the Little Red Door ethos to new spaces and audiences.

Ultimately, our goal is to continue pushing forward while staying true to our identity—a bar that prioritises hospitality, innovation and a meaningful connection between guests and the drinks they enjoy.

DIRECTORY

HOSPITALITY ORGANISATIONS

Licensed Trade Charity www.licensedtradecharity.org.uk @ltcharity licensedtradecharity licensed-trade-charity

The Drinks Trust www.drinkstrust.org.uk @drinks_trust drinkstrust drinks-trust

The Spirit Lab www.spiritlablondon.com @spiritlab.academy spiritlablondon

BUSINESS

Beluga Vodka www.vodka-beluga.com @vodkabeluga belugavodka noblewoodgroup

Gordon & MacPhail www.gordonandmacphail.com @gordonandmacphail gordonandmacphail gordon-macphail

DeKuyper www.dekuyper.com @de_kuyper_cocktails dekuypercocktailsuk

Cult Furniture www.cultfurniture.com @cultfurniture cultfurniture

HEINEKEN www.heineken.co.uk @heinekenukcompany heinekenuknews heineken

McCain Foodservice Solutions www.mccainfoodservice.co.uk @mccainfoodserviceuk @McCainFoods_B2B mccain-foodservice-gb

Pernod Ricard UK www.pernod-ricard.com/en @pernodricard pernod-ricard

Midland Snacks www.midlandsnacks.co.uk tayto-group-limited

PPL PRS www.pplprs.co.uk @ppl_prs PPLPRS pplprs

UKHospitality www.ukhospitality.org.uk

@ukhospitality UKHospitality ukhospitality

Frobishers www.frobishers.com @frobishersjuices Frobishersjuices

Lanchester Wines

www.lanchesterwines.co.uk @lanchesterwines lanchesterwines @lanchesterwines

Nelson www.nelsonwashonline.co.uk

Zonal www.zonal.co.uk ZonalRetailDataSystems zonaluk Koldbox www.koldbox.com @pentlandwholesale pentlandwholesale pentland-wholesale-ltd

Paragon Brands www.paragonbrands.co.uk @paragonbrands paragonbrands @paragonbrands

B A R F E C T I O N

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