Bar Magazine October 2023

Deliciously sparkling red wine from Italy. Serve chilled for summer vibes.

Domain Moutard Pet’ Mout’ Pétillant-Naturel Chardonnay

A super trendy natural wine. Slightly fizzy with a refreshing hit of citrus.

Domain Moutard Pet’ Mout’ Pétillant-Naturel Rosé

A stunning Pinot Noir rose with just the right amount of sparkle. Drink chilled and enjoy as an aperitif.

Trevisana Bio Raboso Frizzante IGT

We are proud to announce the brands supporting the Bar Magazine Awards 2024.

A special thank you to all of the names showing their shared passion in helping us highlight the amazing achievements of the hospitality industry.

If you want to show your appreciation to this magnificent sector and are interested in being associated with the awards, please email tom@cimltd.co.uk

October 2023

As the summer season well and truly comes to a close, and we enter the beautiful transition period into winter, it is the perfect opportunity for you to sit back and reflect on the busy past few months, and how to prepare going forward as we near closer to the festive period.

Think of this October issue as a refuel for your business – providing an array of invaluable assistance, thoughtful inspiration and delicate reminders, which can excel your venue…

This month we take a look at the Beer category, with a specific focus on the premium and craft sector, revealing how your venue can meet consumers’ growing demand for a quality pint. The feature includes in-depth and articulate commentary from the category’s giants, which makes for an essential read for your bar!

In line with October festivities, our accompanying feature focuses on Halloween, and how this eerie event brings a spell of opportunities for your business. This feature includes everything you need to prepare your bar and ensure a thrilling experience for guests with magical serves and hypnotising entertainment.

Among our business-advice focuses, this issue includes a very special edition of our Hospitality Heroes feature. We sit down with The Bartender himself, Mr Alessandro Palazzi –the industry’s most esteemed and experienced bartender – who shares his acquired wisdom with you, our readers.

With the Bar Magazine Awards approaching, time is running out to get your applications in. Our BMA pages share everything you need to know about the special night for hospitality, and how attendance can elevate your business – we also have a huge BMA prize giveaway on offer! BMA applications close on 8th October, so don’t miss out on your chance to be recognised. Apply here: www.barmagazine.co.uk/barmagazineawards.

Enjoy!

EDITOR

Eleasha Pritchard

ep@cimltd.co.uk

Cover: Image Courtesy of The Alchemist

PUBLICATION MANAGER

Manjeet Griffiths

manjeet@cimltd.co.uk

Tel 01795 509109

ACCOUNT MANAGER

Jazmine Davis

jazmine@cimltd.co.uk

Tel 01795 509109

ADMINISTRATION MANAGER

Natalie Murray admin@cimltd.co.uk

Tel 01795 509103

CREDIT FACILITIES MANAGER

Gwen Lee

creditcontrol@cimltd.co.uk

Tel 01795 509103

MARKETING MANAGER

Lucas Payne

lucas@cimltd.co.uk

DESIGN & PRODUCTION

James Taylor

Grant Waters

SALES DIRECTOR

Tom Woollin

CHIEF EXECUTIVE

John Denning

@barmagazineuk Bar Magazine UK

The Publisher cannot accept liability for any loss arising from the late appearance or non publication of any advertisement.

ELEASHA PRITCHARD EDITOR

Contents

12 HOSPITALITY HEROES

We have the pleasure of speaking with ‘The Bartender’ himself, Mr Alessandro Palazzi, who shares his acquired and esteemed experience in the industry.

23 BAR MAGAZINE AWARDS

We share the latest news on the Bar Magazine Awards 2024, as well as an interview with Nicolas Medicamento and a special prize giveaway to get involved in!

32 EDITOR’S TRIP

I tell all about my wonderful trip to the Amalfi coast, as part of The Mediterranean Aperitivo Programme. Expect an in-depth account of the authentic and quality products of Europe, sharing why your venue should be embracing the Mediterranean culture.

35 BEER

With the help of industry experts, we delve into the premium and craft beer category whilst sharing how to effectively expand and embrace your beer offerings for guests.

48 SOCIAL MEDIA LOOKBOOK

We share some Halloween ‘inspo’ with magically-crafted, seasonal serves.

50 VENUE OF THE MONTH

The Aubrey – Mandarin Oriental Hyde Park, London.

53 HALLOWEEN

We share all you need to know about providing guests a ‘spook-tacular’ experience this Halloween, along with tips on how to ensure a sell-out event.

60 NEW CREATIONS

The Alchemist shares a thrilling Halloween-themed concoction, The Cereal Killer.

62 HOSPITALITY AROUND THE WORLD

Osito’s Tap – Chicago, USA.

The International Brewing & Cider Awards Is Expanding

The world’s most historic international beer and cider competition, The International Brewing & Cider Awards, has announced the expansion of its prestigious awards into Manchester, UK, and the launch of a beer and cider festival.

The biennial competition, known as the ‘Oscars’ of the brewing and cider world, will take place in March 2024 at Depot Mayfield Manchester, which will see industry professionals gather to celebrate the extraordinary and well-crafted beers and ciders from all corners of the world.

The Festival will take place following the end of the competition, on Friday 22nd March and Saturday 23rd March, offering

for the first time a rare opportunity for attendees to taste such a wide range of local, national and international products, including award-winning beer and cider from the Awards.

For more information about the Awards, including a list of categories and entry criteria, please visit International Brewing & Cider Awards’ website: www.brewingawards.org.

Klára Kopčiková Announced as UK Finalist In ELIT Masters Global Cocktail Competition

Klára Kopčiková from Coupette, one of The World’s 50 Best Bars, has been announced as the UK ELITMasters Finalist in ELIT Vodka’s 2023 Global Cocktail Competition. The UK Final was held on 4th September at world-renowned Scarfes Bar at The Rosewood in London, home of the 2022 Global ELIT Master, Arturo Burzio. Runners up were Jeanne Mathieu from Hide Below in second place, and Daniel Voroneanu from Project Halcyon Distillery in Manchester in third place.

The winner in Athens will be named Global ELIT Master 2023 and will have VIP bartender guest shifts in three different countries in 2024, visiting top bars and learning from the best. They will also have an ELIT cooperation agreement for the year.

To learn more about ELIT MASTERS 2023, follow on Instagram @elitmastersuk and #ELITMASTERS2023 across social channels. For more information about ELIT Vodka visit https://elitvodka.com/.

Self-Serve Taps from Drink Command Now Available in Pool Room at Brigadiers

Drink Command, the global leader in self-serve beverage technology has now arrived at the legendary Brigadiers. The first restaurant in central London to operate self-serve beer and cocktail taps using Drink Command’s systems, guests can choose their beverage, pour it themselves, and pay seamlessly.

The Pool Room, adjacent to Blighters and The Dining Room at Brigadiers, has a seated capacity of up to 22 guests and offers exclusive access to an 8ft Texan Pool Table, two private TV screens and 5 selfserve taps from Drink Command. Guests

can conveniently pour a Cobra Premium lager or Kushti Pilsner, as well as ready-toserve Espresso Martini, Old Fashioned and Negroni cocktails, in no time and without interruption.

With live sports showing all year round at Brigadiers, guests can enjoy a game and pour and consume their drinks like they would at home. Whether it’s seeing who battles it out at the Wimbledon Final, watching the Lionesses at the Women’s World Cup, or the men’s Rugby World Cup, don’t miss a moment with Drink Command at Brigadiers.

www.drinkcommand.com

Funkin Cocktails

Launches New Fruit Liqueurs

FUNKIN COCKTAILS, the UK’s number one cocktail company and the B Corp™ trusted by top bartenders since 1999, has introduced a range of premium liqueurs to make it even easier for bars and restaurants to create great-tasting, quality cocktails, every time.

The new, three-strong range: Passion Fruit (18% ABV), Triple Sec (20% ABV) and Peach (18% ABV), will help outlets better cater to the growing consumer demand for cocktails.

Developed especially for cocktails and approved by bartenders , the new tasty trio of liqueurs are made with real fruit and no artificial flavourings. They will help

mixologists perfect a wide selection of consumer favourites, including the UK’s favourite cocktail, Pornstar Martini which

makes up almost one-fifth of all on-trade cocktails.

www.funkincocktails.co.uk

The Burnt Chef Project Launches Accredited Suicide Prevention Training Programme

Globally recognised not-for-profit, The Burnt Chef Project, has announced the launch of two accredited suicide prevention training programmes, SFA Lite and SFAUSI (Suicide First Aid through Understanding Suicide Interventions) in association with Suicide First Aid and MHFA England. Simultaneously, The Burnt Chef Project has also introduced a Global Critical Incident Support Service to support hospitality establishments that may have experienced a critical incident.

The Burnt Chef Project builds the capability of owners, line managers and employees by providing training to enhance the awareness of mental health and provide supportive skills to management teams to open conversation and support to those who are experiencing ill mental health.

If you are interested in finding out more about the Suicide Prevention Training or would simply like to find out more about the ongoing work of The Burnt Chef Project, please visit www.theburntchefproject.com/ training.

Eight of London’s Top Chefs Unite for Exclusive One-off Gala in Aid of Industry Charity

Some of London’s most talented chefs will unite for the first time to cook up a storm in aid of industry charity Hospitality Action at Nobu Hotel London Portman Square on Monday 6th November.

Hospitality Action chef patrons, Jason Atherton, Vivek Singh and Atul Kochhar will be joined by four of the prime movers on the London restaurant scene: Tom Booton, Adam Handling, Anna Haugh and Ben Murphy; along with one of the world’s pre-

eminent pastry chefs, Claire Clark MBE. The evening will raise vital funds to support those in the hospitality industry who are facing crisis. Between 202022, Hospitality Action awarded almost £460,000 to households in London; the most supported region (16.9%) for receiving a grant.

Tickets for the Winter Chefs’ Dinner at Nobu Hotel London Portman Square cost £150 per person and £1,500 for a table of ten and can be purchased online.

www.hospitalityaction.org.uk/ events/2023/november/a-winter-chefsdinner.

Crafted For Every Taste

KAH Tequila Launches New On-Trade Format

KAH Tequila is launching in a brick bottle format for the on-trade. The launch will roll out from mid-Autumn, so the announcement is just in time with preparations for Halloween and Day of the Dead!

The exceptional, rectangular, skulladorned bottle is easier to handle than the skull-shaped packaging that has until now been available to the hospitality trade and which will gradually be phased out. Limited amounts of the skull format packs will still be available via specialist retailers, but the brand owners plan to unify the brand under a single, consistent bottle style throughout mainstream onand off-trade. That transition is starting late this year and will be completed in 2024.

The white bottle fits onto the back bar, where it makes a striking addition to the display while taking up less of the valuable space.

To stock up, contact your usual ABUK representative or to list KAH Tequila for the first time contact: sales.uk@amberbev.com

King of Soho Copacetic Vodka to Roll Out Nationwide and Overseas

The King of Soho, the Londonbased gin and vodka brand, has announced a wider rollout of its new ultra-premium Copacetic Vodka, following the brand’s soft launch in London’s Soho in autumn 2022. Recently listed by Lanchester Wines and Master of Malt in the UK, the brand’s Copacetic Vodka has now also gained its first overseas’ listings in the Netherlands and France.

Made using English wheat, The King of Soho Copacetic Vodka (40% ABV) is distilled in small batches. It is a subtle and delicate spirit with taste notes that include toasted crumpet, apples, lemon zest and black pepper. The mouthfeel is rich and slightly buttery. It is so exceptionally smooth that this vodka can be enjoyed neat over ice, in Martini-style drinks, or in other contemporary or classic cocktail serves.

For UK trade sales contact: info@kingofsoho.com

Alessandro Palazzi

BARTENDING SINCE 1975, AND KNOWN AS ‘THE BARTENDER’ HIMSELF, THIS MAN NEEDS VERY LITTLE INTRODUCTION. WE HAVE THE HONOUR OF SITTING DOWN WITH THE INDUSTRY’S MOST ESTEEMED AND EXPERIENCED BARTENDER, ALESSANDRO PALAZZI, WHO SHARES HIS WISDOM ON THE BARTENDING WORLD.

ALESSANDRO, PLEASE TELL US HOW YOUR CAREER IN THE HOSPITALITY INDUSTRY BEGAN.

My career started in 1975 after I finished Catering College in Italy, where I completed two years. At that time is where I learned about restaurants and bars.

HOW HAS THE BARTENDING WORLD CHANGED OVER THE YEARS?

When I started bartending, it was quite boring because there were only 50 cocktails which we had to follow, and we were not allowed to do different things. For instance, in Manhattan Kitchen School, we learned to make cocktails with Canadian whiskey – nothing wrong with it, but I prefer to make them with bourbon, personally. Now,

we have far more products than when I started, and most of our customers are much more knowledgeable about products. There’s more interest in cocktails, thanks to the media where there is lots of content, not only about bartending, but also about the kitchen.

WHAT ARE SOME OF THE CHALLENGES YOU HAVE FACED IN YOUR CAREER?

I’ve been in numerous situations where sometimes it has been quite challenging. In a normal day, for example, at DUKES Bar, we only take bookings for in-house guests, and sometimes they forget to reserve. You find yourself in a situation where you cannot decline their request, and that is one of the beauties of hospitality.

DURING YOUR TIME AS A BARTENDER, WHAT IS THE MOST VALUABLE LESSON YOU HAVE LEARNT?

I came to England after finishing college and I could not work as a bartender. One, because I was only 17 years old. The other was, I did not speak a word of English and I could not find a job. So, in the end, once I ran out of money, my first job was as a kitchen porter. When I was in Catering College, I had a lot of growing-up to do, and didn’t always treat others with the respect I should have, such as the kitchen porters. Later, I was doing it for a living in a horrible hotel. One of the first lessons I learned is that you must respect everybody. I am very glad I learned that when I was so young, because hospitality is all about teamwork

and it is very, very important. The other thing is, when you go for an interview or for a new job, you need to research about the history of the company before you actually go in. At the beginning of my career, I went to work in a five-star hotel without any knowledge about the place. I was sacked after two weeks – that was another very valuable lesson I learned.

WHAT ADVICE WOULD YOU GIVE TO UP-AND-COMING BARTENDERS LOOKING TO ONE DAY HEAD A SUCCESSFUL AND ICONIC BAR?

Often, when I do seminars, which I love to do with younger bartenders, or what they call a ‘bar show’, I say that to become a bartender, you need three ingredients: you need to be diplomatic, acrobatic and charismatic. Once you understand the three ingredients, you are a bartender. Cocktail making comes after.

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

Now, in the world of bartending, trends change very fast. Especially in a city like London, which is known to be one of the top cities for having wonderful bars. For instance, take the Negroni. When I was in Catering School, Negroni was something that you would only enjoy before lunch

or dinner. Now, we make Negroni all the time, and different types of it, as people are prepared to experiment and try new flavours.

There are trends arising all the time and, as a bartender, you must be up-to-date with these. As I mentioned, when I started it was quite boring, because you did not have any time to create or come out with new things; you could not take a classic cocktail

and make your own version, whereas now, customers constantly ask for one. Also, certain spirits, such as gin, have become so popular. When I started, there were only a couple of brands, now, every week, there is a new brand and a new type of gin flavour.

What I recommend to bartenders, to stay on top of the trends, is knowledge, as knowledge is power. In hospitality, bartending is not only practical, but also requires the need to be educated. As bartenders, we have the facility to learn all the time, with support from drink companies and other outlets. At DUKES London, we constantly have training updates and briefings to ensure all staff are up-to-date with their knowledge.

One thing I like about London and the bartending world is that we are competitive, but we all work together, learning from each other. For example, we inspired The Connaught with the trolley, but they took it to a different level.

FINALLY, PLEASE SHARE YOUR FAVOURITE SERVE WITH OUR READERS.

My favourite serve is the classic Gin Martini. The way we do it at DUKES London is very simple, but I think it is one of the best drinks in the world – we use an English vermouth, Sacred, and I was very lucky to be part of the creation of this product. We also use gin that is kept in the freezer and lemons from Amalfi.

www.dukeshotel.com/dukes-bar/

Mix Up Your Menu

UNLEASH EPIC SALES WITH MONSTER ENERGY.

An ideal alternative to alcohol, great with food and perfect as a cocktail mixer. It’s time to mix it up with energy drinks!

Half of consumers surveyed said they would drink an energy drink as a mixer when they go out1. That’s why it’s time to mix up your menu with fan favourites and the latest launches from Monster, the fastest growing major energy drink brand in retail in GB2

Over two thirds of consumers surveyed said that they had enjoyed a refreshing energy drink with food in the last month3, whilst 1 in 5 consumers surveyed said they would prefer to drink flavoured energy drinks in a pub or bar4

Monster’s line-up offers something for everyone. Why not pair Monster Mango Loco and spiced rum, or Monster Pipeline Punch and vodka?

And with Monster Zero Sugar available – Monster’s biggest launch in 20 years – you can offer customers the iconic taste of Monster Original while tapping into demand for low and no sugar.

To find out more, visit my.ccep.com, email connect@ccep.com, or call 0808 1 000 000.

Please Drink Responsibly.

1. One Pulse, 500 Respondents, Survey: Energy Drinks in Pubs & Bars. April 2023

2. Nielsen Total Coverage MAT Value 17.06.23

3. One Pulse, 500 Respondents, Survey: Energy Drinks in Pubs & Bars. April 2023

4. One Pulse, 500 Respondents, Survey: Energy Drinks in Pubs & Bars | Q: Which of these types of Energy Drinks would you prefer to drink in a Pub/Bar?, Survey completed April 2023.

Don’t Bottle It!

MEET CANO WATER, THE REVOLUTIONARY DRINKS BRAND SAVING THE PLANET.

PLEASE INTRODUCE US TO THE BRAND AND WHERE THE IDEA CAME FROM?

In 2014, after seeing the devastating effects of plastic pollution in Thailand, our Founders, Josh, Ariel and Perry came together to imagine a better solution than plastic bottles of water.

Spotting a lot of brands they knew from home, bottled water seemed to be the biggest culprit. That got the friends thinking and after a lot of research, they discovered that aluminium recycles forever and is the most recycled drinks container on earth, according to global figures from the International Aluminium Institute (AI). They were blown away by the stats and recognising the benefits of Aluminium packaging, they introduced the UK’s first canned water brand to the market, starting a journey powered by purpose and fuelled by authenticity and passion.

HOW CAN CANO WATER ELEVATE THE CLIENT EXPERIENCE WITHIN A BAR?

Combining a sustainable and convenient alternative to single use plastic, with an eyecatching design, Cano Water will offer your customers an option of water that is both refreshing and stylish.

minimalistic black and white cans, Cano Water stands out from the rest offering a premium feel. Sourced and filled directly at the foothills of the Austrian Alps, our water is pure and tastes incredible. Sealed from light and air, our still and sparkling natural spring water cans stay cooler and fresher for longer, ensuring freshness with every sip.

HOW CAN OUR READERS WORK WITH YOU?

WHAT MAKES CANO WATER STAND OUT FROM OTHER REFRESHMENT OPTIONS ON THE MARKET?

Cano Water has never sold a plastic bottle and never will. With both resealable and ring pull options, packaged in sleek and

If you would like to stock our range, we work with a variety of wholesalers and we sell our range through Amazon. Please head to the below link for more information or email us at sales@canowater.com and one of our team will be more than happy to help.

https://canowater.com/trade/

Cano Water will offer your customers an option of water that is both refreshing and stylish.

Cultivate Your Space

WHATEVER YOUR VENUE’S VISION, CULT FURNITURE OFFERS AN ARRAY OF BEAUTIFULLYDESIGNED, YET FUNCTIONAL, INTERIOR DÉCOR, CERTAIN TO WOW GUESTS WITH ITS COMFORT AND AESTHETIC APPEAL.

TELL US ABOUT CULT FURNITURE AND THE RANGE OF FURNISHINGS YOU OFFER TO BAR VENUES?

Cult Furniture is a renowned furniture brand that offers a wide range of products suitable for bar venues. Our Cult Trade collection encompasses a variety of styles and designs that cater to the diverse needs and aesthetics of the hospitality industry. We are strongly committed to quality and design and draw inspiration from iconic mid-century and contemporary designs, ensuring that products are not only functional but also visually appealing. We frequently update our collections to stay in tune with the latest trends in interior design, making us a go-to choice for bar owners looking to create a chic and inviting space for their customers. At Cult Trade, we offer bar stools, bar tables, dining chairs, dining tables, ceiling lights as well as other accessories to complete your style.

WHAT MAKES CULT FURNITURE A GREAT CHOICE FOR BAR OWNERS WANTING TO MAKE THEIR VENUES MORE COMFORTABLE AND MORE STYLISH FOR CUSTOMERS?

We offer a diverse range of stylish furniture which allows bar owners to curate a cohesive and aesthetically pleasing interior that aligns with their unique vision and branding. Our products are designed and

constructed to meet the highest standards, including Crib-5 certification, ensuring durability and longevity in high-traffic bar environments. Bar owners can trust that their investment in Cult Trade products will stand the test of time. While offering high-quality and stylish furnishings, Cult Trade remains competitively priced, providing bar owners with exceptional value for their investment. This affordability allows for more extensive transformations and improvements within budget constraints. We are dedicated to customer satisfaction, offering excellent trade account management, easy ordering, and reliable delivery options. Bar owners can confidently rely on us to meet their furnishing needs efficiently and effectively.

HOW DO THE FURNISHINGS YOU OFFER CATER TO A RANGE OF STYLES AND TASTES?

Our extensive range of products are carefully curated to cater to a wide spectrum of styles and tastes, ensuring that bar owners can find the perfect fit for their unique venues.

For a high-end cocktail bar aiming to create an atmosphere of sophistication and luxury, our product range features opulent materials such as velvet upholstery, brass finishes, marble tops and rich colours. These ranges include Nova – dining chairs, Harrow – cafe table and Tribeca – barstools.

For an underground bar aiming to

embrace an industrial and edgy aesthetic, we offer rustic metal finishes, solid woods and hard-wearing vintage faux leather with functional design, which include the following ranges: Brockwell – dining chairs, Utah – low stool and Victoria – barstool.

WHAT ARE THE BENEFITS OF BECOMING A TRADE MEMBER AT CULT FURNITURE?

Our trade membership offers access to exclusive benefits. Join us to enjoy perks only available to Cult Trade members:

• Exclusive trade discounts

• Bespoke orders

• High stock quantities on all of our best sellers

• Personal trade manager

• 48- hour dispatch time on in-stock items

www.cultfurniture.com

Standout Gin

INTRODUCING THE NEW EDINBURGH GIN PACKAGING, SURE TO DELIGHT CUSTOMERS WITH

ITS BESPOKE AND VIBRANT DESIGN.

Edinburgh Gin has unveiled its bespoke new packaging, designed to clearly communicate its premium gin credentials, improve shelf stand out, create clear differentiation between portfolio segments, and continue its commitment to its sustainability strategy.

Edinburgh Gin is pleased to continue investing in all segments across its portfolio and within the Gin category. Gin is the second largest contributor of sales to the trade, worth £2.25Bn per annum in the UK On and Off Trade*.

The Edinburgh Gin redesign is now being rolled out starting with London Drys, Flavoured and Seasonal products. As a top 10 Gin brand in the UK by value*, and as one of a few brands successfully selling across London Dry, full-strength flavours, Gin Liqueurs and RTD segments, the redesign clearly differentiates across Edinburgh Gin’s premium portfolio.

The brand is aiming to further enhance its

‘Filled with Wonder’ positioning with this striking new label design and new bespoke bottle. Consumers will notice gorgeous aesthetic updates, including graphics bespoke to each bottle, which have been designed to bring to life the gin flavours and botanicals Each illustration and ‘tale’, captures the story of each gin expression, with back label copy describing the taste in a ‘wonder-filled’ way, transporting consumers on a journey.

Across its Dry and Flavoured ranges, Edinburgh Gin is focussed on increased global recognition and recall, by replacing the existing ‘EG’ logo with the full brand name of ‘Edinburgh Gin’. The bespoke bottle features an embossed brand marque and importantly is made from 49% recycled

glass, which supports the brand’s journey towards net zero.

New, bespoke and vibrant capsule designs, support overall standout on shelf. The newly redesigned labels feature details such as a cobbled street pattern to represent the iconic streets of Edinburgh, while the hand-drawn illustrations bring to life ‘Filled with Wonder’ inspired by the featured botanicals. Additionally, the new labels for Edinburgh Gin’s Flavoured range now feature imaginative, ingredient-based illustrations, to highlight the brand’s commitment to natural flavours. Each of the beautiful new label designs aim to inspire a reconnection with nature and celebrate each gin’s unique story.

The Edinburgh Gin Liqueur

designs have also been revised and now feature a foiled coloured border and unique capsule for each flavour. Placed as the number one Gin Liqueur brand within the UK in both the On and Off Trade*,the new packaging has been designed to ensure both shelf stand out and to create a clear difference between each liqueur in the range, as well as the rest of the Edinburgh Gin portfolio.

Finally, in a new sustainability initiative for Edinburgh Gin, it will remove all secondary packaging across its core range and move to 49% recycled glass content across all

formats, with a commitment to increase this as technology with glassmakers becomes available. Edinburgh Gin continues its sustainability journey with recyclable packaging such as the glass bottle, recyclable aluminium tin capsules, and fully recyclable FSC-certified paper labels, also containing recycled materials. The labels will also include a market-specific QR code which links to further recycling information following the redesign. [KC2]

Speaking on the redesign, Karen Crowley, Brand Director at Edinburgh Gin, said: “Edinburgh Gin has evolved

from a local treasure to an internationally recognised global brand and so it made sense to take this next step in our brand identity evolution. The new labels not only creatively reflect our vision of expertly distilled gins but are designed through the illustrations and language used on the packaging, to take drinkers on a ‘tale of wonder, told through taste’. With such a rich product portfolio, the new designs help drive consumer clarity across the portfolio segments, as well as supporting our environmental impact goals. We’re really looking forward to seeing the new design on back-bars and shelves and hearing what our consumers and customers think.”

The newly redesigned Edinburgh Gin packaging will be in circulation from September.

www.edinburghgin.com

www.ianmacleod.com

The Golden Ticket

THE BMAS WILL PRESENT OVERFLOWING OPPORTUNITIES FOR YOU AND YOUR BUSINESS. HAVE YOU GOT YOUR TICKETS YET?

Taking place on Monday 22nd January 2024, at the Leonardo Royal Hotel, St. Pauls, London, the inaugural Bar Magazine Awards will see hundreds of industry professionals come together to celebrate the dedication, passion and talent of the hospitality staff, and their venues, who work so hard to create amazing customer experiences, helping the sector to flourish.

Hosting the evening is our friend, rum expert and award-winning educator of the hospitality industry, Ian Burrell. Ian brings a wealth of experience, passion and character to the BMAs, specialising in rums from around the world, and educating us on the best ways to use them. Speaking on the BMAs, Ian explains: “I am definitely looking forward to getting involved and presenting the inaugural Bar Magazine Awards next January. The UK bar industry is one of the greatest in the world, employing

some amazing people, so it’s only right that some of its stars are recognised during this new ceremony for their work, talent and passion, that will undoubtedly inspire the next generation of stars.”

While celebrating your achievements and giving you a well-deserved and overdue night off, attendance at the BMAs will present an abundance of benefits for you and your venue, including a unique networking opportunity. Attending the one-night-only event will put you in the company of 200+ like-minded hospitality professionals, providing a rare and exciting opportunity to make new connections and further grow your brand. With applications from some of the industry’s most esteemed names, and support from leading brands such as De Kuyper, BT Sport, Kopparberg, UK Hospitality, UKGB, Merceica, The Drinks Trust and Licensed Trade Charity, the BMAs will provide a chance to open new and

24 www.barmagazine.co.uk/barmagazineawards

exciting doors for your venue, through connecting with the crème de la crème of the hospitality world.

As well as the invaluable networking opportunity, attendance at the prestigious black-tie event will offer an exceptional three-course meal, a 12-month subscription to the magazine, a variety of captivating night-long entertainment, a gift bag filled with complimentary delights, and freeflowing drinks and delicious canapés for the entirety of the evening. Carrying on into the early hours, the exclusive BMA after party will be a cause for continued celebrations, and you’re invited!

Don’t miss the opportunity to elevate your name and venue at the Bar Magazine Awards. You can buy tickets for the 2024 Bar Magazine Awards at www.barmagazine.co.uk/ barmagazineawards.

A Glorious Giveaway

A CHANCE TO WIN AN OVERNIGHT STAY AT THE LEONARDO ROYAL HOTEL, ST. PAUL’S, LONDON!

In celebration of our inaugural Bar Magazine Awards taking place in January 2024, we are excited to announce that we have a huge, FREE prize giveaway up for grabs!

We are offering all hospitality professionals the chance to win a free night’s stay at the luxurious Leonardo Royal Hotel London, St Paul’s, the beautiful venue in which the awards will be held next year –a package worth over £260!

Supporting hospitality is the focus of the Bar Magazine Awards, so, for your chance to win, head to Bar Magazine’s Instagram @BarMagazineUK, click on the pinned ‘giveaway’ post and simply…

1. Like the post

2. Tag three people in the comments that you believe are worthy BMA award winners

3. Share the post on your Instagram story

We are accepting giveaway entries until the 20th October, so make sure you don’t miss your chance to win this luxurious prize! The winner will be announced in our November issue, as well as on our social media channels.

Remember, you’ve got to be in it to win it – good luck!

For more information about the BMAs, visit www.barmagazine.co.uk/ barmagazineawards.

We are accepting giveaway entries until the 20th October, so make sure you don’t miss your chance to win this luxurious prize!

A Very Special Guest

WE SIT DOWN WITH NICOLAS MEDICAMENTO, ALSO KNOWN AS DR COCKTAIL, WHO IS AMONG THE AMAZING HOSPITALITY LEADERS SUPPORTING THE BMAS NEXT YEAR!

Widely known for his experienced mixology career in some of the world’s finest bars, Nicolas Medicamento is a dedicated and passionate hospitality leader who makes it his mission to redefine the industry. An inspiring Speaker, Bar Educator, Mentor and esteemed Judge in prestigious cocktail and spirits competitions, we are honoured to have Nicolas supporting the Bar Magazine Awards.

Sitting down with Nicolas, he tells us a little more about his role in the awards and why supporting the night is so important to him…

NICOLAS, PLEASE TELL OUR READERS HOW YOU WILL BE INVOLVED WITH THE BMAS ON THE NIGHT.

I’m super excited about the BMAs, I can’t wait for the big night! My involvement within the BMAs is all about delivering an inspirational and motivational speech for the individuals in the industry. We, as hospitality professionals, are striving to give

our guests the best experience, at the cost of many personal sacrifices, and, despite our successes, as individuals, we keep forgetting about us and our greatness. Figuring out how to excel in our field and being on top of our ‘A game’ is incredibly interesting and deeply satisfying. I strongly believe that working in hospitality is a fantastic way to find happiness by helping others. This is, in short, what I will be taking about on the night.

WHY ARE THE BMAS IMPORTANT TO YOU? AND WHAT MAKES THE BMAS ESSENTIAL TO BE INVOLVED IN?

The support that the BMAs provides to our industry is incredible. I truly believe in the power of supporting each other to make our future brighter, which is why it is so essential to get involved on the special night.

WHY WOULD YOU ENCOURAGE HOSPITALITY PROFESSIONALS TO APPLY FOR A BMA, AND ATTEND ON THE NIGHT?

Applying for a BMA means you are one

step closer to joining a community of professionals who share the same excitement and passion for hospitality as you; it provides the opportunity to celebrate, and be recognised for, your success and talent. The event in January 2024 is going to be amazing, and chances like this don’t come around often.

WHAT ARE YOU MOST LOOKING FORWARD TO ABOUT THE AWARDS?

I’m really looking forward to meeting interesting people in the industry and supporting Bar Magazine’s vision. Being part of the future of the bar industry is something I’m genuinely thrilled about. In a world where opportunities to make a difference can be rare, being part of the BMAs is a privilege that I’m deeply grateful for. I’m overflowing with excitement and ready to make a positive impact in the bar industry!

www.doctorcocktailltd.com

The Final Call

WITH THE BMAS JUST THREE MONTHS AWAY, THE DEADLINE FOR AWARD APPLICATIONS

DRAWS CLOSER. DON’T MISS THE OPPORTUNITY TO BE INVOLVED IN HOSPITALITY’S FRESHEST EVENT!

Bar Magazine has witnessed unprecedented interest from hospitality professionals in the approaching BMAs, which aim to celebrate the success and talent across the industry. Commencing on 22nd January 2024 at Leonardo Royal Hotel, St. Paul’s, London, the awards will applaud professionals within the bar world with six exciting award categories, Best Mixologist Award, Best Venue Manager Award, Best Dining Concept, Marketing Innovation Award, Venue Design Award and last, but certainly not least, The Environment Award. You can nominate yourself and your venue, a colleague, employee or fellow hospitality friend for an award – and the best part is, you can apply for as many categories as you like!

Imagine what winning an esteemed award could do for your venue…

Applying for an award can open the

door to success for businesses, and can provide invaluable opportunities for further growth through branding, recognition across the industry and an increased sense of confidence for you and your venue. The BMAs are presented in collaboration with Bar Magazine, the UK’s leading title for hospitality business advice, which means that applying for an award gives your venue a unique branding opportunity. You’ll be among, and competing with, the best of the best, and having your name in big shining lights provides you with an exclusive opportunity to further grow your brand, improve your business and be noted as a worthy and respectable hospitality key player.

In a huge and competitive industry, it is often easy for your hard work and efforts to go unnoticed. The BMAs aim to commend and celebrate your talent and success, and give you your well-deserved and overdue

applause. Applying for an award at the BMAs can elevate your name and brand, by recognising you as an admirable industry star who has set the bar high.

It is all too easy for you and your team to get wrapped up in the hard work that comes with operating a busy and successful venue in the industry, that you forget just how great you are. Applying for, and winning, an award could completely reinvigorate your team, and sprout a heightened sense of purpose, leading to further success in your venue.

With all these reasons to apply, what are you waiting for? Get your entry in and open the door to success!

Applications close October 8th so don’t miss all the exciting opportunities that the BMAs can offer your business. Apply now at: www.barmagazine.co.uk/ barmagazineawards.

THE CLASSIC COCKTAIL REVIVAL

Nostalgic cocktails are one of the big drinks trends for 2023* with bartenders across the UK recreating classic cocktails or giving them a modern twist.

INSPIRED TO TRY THE TREND?

Try this twist on one of the UK’s favourite cocktails* using Cardenal Mendoza Brandy Solera Gran Reserva, crafted in Jerez, Spain.

CARDENAL MENDOZA NEGRONI

20ml Brandy Solera Gran Reserva

10ml Angelus Sherry Brandy Liqueur

30ml Tosolini Espresso Liqueur

30ml 24-hour-infused coffee bean Campari

Find Cardenal Mendoza Brandy de Jerez listed on the Whisky Exchange, Master of Malt, Venus, Champers, Amathus, The Drinks Club or place an order through orders@mbev.com

Scan for more cocktail ideas and information about Cardenal Mendoza Brandy de Jerez.

Unlocking the Future of Bar Service

EMBRACING KAYANA TECHNOLOGY

In the dynamic landscape of the modern bar industry, staying ahead of the curve has never been more crucial. As patrons demand seamless experiences and venues aim to enhance efficiency, the role of technology in revolutionising the bar scene has never been more prominent.

Kayana is leading the charge with a comprehensive suite of tools that are designed to streamline operations, elevate customer service, and boost overall efficiency.

Their range of products encompasses self-service kiosks, EPOS (Electronic Point of Sale) systems, card machines, QR code payment solutions, and mobile point-of-sale (mPOS) devices. These innovations are not mere novelties but strategic assets that hold the key to a thriving future for bars.

KAYANA ECOSYSTEM

Kayana offers a comprehensive suite of cutting-edge products tailored to meet the evolving needs of bars in the modern era. From self-service kiosks that expedite orders and reduce wait times to stateof-the-art EPOS systems that streamline transactions and eliminate cash-handling hassles, Kayana’s product range is designed to optimise operational efficiency. Their card machines provide a secure and convenient payment solution, while their QR code and mPOS (mobile point-of-sale) options cater to the contactless preferences of today’s patrons. With a commitment to innovation and user-friendliness, Kayana ensures that these products seamlessly integrate into bar workflows, enhancing both customer service and the overall bar experience.

ENHANCED CUSTOMER SERVICE EXPERIENCE

In a world where speed and convenience are paramount, Kayana’s technology empowers bartenders to focus on what matters most, providing an exceptional customer experience. Self-service kiosks and mPOS systems expedite orders, reducing wait times and allowing bartenders to engage with patrons on a more personal level. This translates to happier customers, higher tips, and repeat business.

UNLOCKING OPERATIONAL EXCELLENCE

With Kayana’s full suite of innovative solutions, venues, particularly bars, are experiencing a transformative shift towards operational excellence. From self-service kiosks that expedite orders to card machines that offer secure and convenient payment options, Kayana’s product line-up is a game-changer. QR code and mPOS (mobile point-of-sale) systems cater to the contactless preferences of patrons. This comprehensive range of offerings eliminates manual order-taking and simplifies payment processing, reducing errors, and eliminating the complexities of cash handling. The result is a significant enhancement in operational efficiency for venues, significantly lowering operational costs and enabling them to strategically allocate resources, ultimately boosting revenue streams.

THE FUTURE IS NOW

In an age where the intersection of technology and hospitality defines the new normal, embracing Kayana’s range of products is no longer an option but a necessity. They not only enhance customer service but also optimise operations, reduce costs, and future-proof your venue.

www.kayana.co.uk

A Taste of the Mediterranean

TALKING ON MY TIME IN THE AMALFI COAST WITH THE MEDITERRANEAN APERITIVO PROGRAMME AND UKBG, I SHARE INSIGHT INTO THE MEDITERRANEAN FOOD AND DRINKS CULTURE, REVEALING THE TRUE QUALITY AND BEAUTY BEHIND THESE EUROPEAN PRODUCTS.

The Amalfi Coast – a place where the crisp sea meets the golden shores, natural beauty meets simple-living, and where simpleliving meets a quality food and drinks culture. That is the beauty of the Amalfi Coast, and the key feature of what makes the Mediterranean diet just so appealing to both locals and tourists – food and drink offerings are simplistic yet not basic, highquality yet not overwhelming. The products of the Mediterranean, specifically those of Italian origin, speak for themselves, both in authenticity and flavour, and so they require very little enhancement to amplify their tastes…

The Mediterranean Aperitivo Project, in partnership with The UK Bartender’s Guild, is an awareness-raising campaign on European products with European Geographical Indication, including: Protected Geographic Indication (PGI) Vermouth di Torino, Protected Designation of Origin (PDO) Pecorino Toscano, PGI Costa d’Amalfi Lemon, and olives from Greece. I had the pleasure of joining the team on a three-day trip to the stunning Amalfi Coast, to experience the true quality and beauty of these authentic, European products for myself.

On the first evening of the trip, we

were welcomed with a beautiful dinner in the tranquil location of Marmorata, approximately one kilometre from where we were staying in Minori. The dinner began in true Italian style with an authentic Mediterranean Aperitivo – a traditional pre-dinner ritual which included light bites and refreshing aperitifs, courtesy of the wonderful products which were being promoted. While sipping slowly on a Negroni Bianco, which featured a white Vermouth, and grazing on a healthy

number of olives and perfectly-cut triangles of Pecorino Toscano PDO, I quickly realised two things: the quality of such products and, the Mediterranean culture, which places heavy focus on the dining experience.

I’m not sure if, simply, the quality tastes of the beautifully made products enhanced the laid-back yet purposeful pre-dinner ritual, or vice-versa. Whichever way, both certainly worked in-tune to provide an elevated guest experience – and appetite!

Vermouth di Torino PGI is one of Italy’s most renowned aromatised, fortified wines, and has been a staple in classic Martini and Negroni recipes for years. Vermouth has a rich history, dating back centuries, in which it was almost exclusively used for medicinal purposes. As time has passed, Vermouth as we know it today, has evolved to different variations, categorised according to its colour – White, Amber, Rose or Red – and its sugar content. With a spectrum of variations, ranging from extra dry, dry to sweet, Vermouth is a particularly versatile spirit, and can be paired with a range of accompanying spirits and mixers, or on its own as a traditional aperitif.

Among exploring the Amalfi coast in Vermouth-fuelled excursions and many more delightful aperitivos, we had the chance to learn more about the infamous Amalfi lemons, visiting the expansive groves in which they are grown in masses, as well as the OP Costieragrumi factory where the lemons are packaged, squeezed, peeled and pressed.

Weaving through the sloping rows of lemon trees, you find yourself taken aback by the pure volume of fruits that are picked and transported to the Minori factory every morning. The groves act as a microcosm for the country’s love for Amalfi lemons, perfectly representing the fruit’s popularity and presence in the Mediterranean culture. Gracing the landscape, the groves can be seen for miles along the winding coastal roads of the Amalfi, and present themselves as the honourable ones, standing tall and watching over their beloved territory.

The quality of the Amalfi lemons was

HOMEMADE LIMONCELLO INGREDIENTS

150g Lemon peel

1l Alcohol

1l Water

1kg Sugar

METHOD

Start by peeling the lemons and then add them to the alcohol. Leave this to sit for three days to allow time for the lemon peel to be absorbed. Once absorbed, create a simple syrup by combining sugar and boiling water in a saucepan. Allow this to boil for 15 minutes, remove from heat and let the syrup cool to room temperature. Once cooled, add the syrup to the lemoninfused alcohol and stir. Serve chilled or with ice.

evident, firstly in their size – each spilling over an average-sized hand. It was clear to see that these fruits, and the groves in which they reside, have been nurtured by both the fruit-handlers and the natural, surrounding environment. During the tour, we learned that the trees are grown sloping downward to ensure the lemons are protected from any disturbing factors, such as wind and rain. We also learned that the rows of olive trees that stood proudly below them were, in fact solely planted as a natural protective barrier for the fruits.

The care that is taken in the growing process ensures the great quality and authenticity that makes the Amalfi lemon so distinguishable; and the quality of these beautiful fruits makes for equally, greattasting and quality by-products, such as Limoncello, pure lemon juice, zest and essential oil – all used as popular ingredients in an array of serves and edible dishes.

Though Amalfi lemons are not widely available in the UK market, Limoncello, and lemon-based food and drink products are,

providing the perfect opportunity for your venue to elevate the guest experience with European quality.

While my time in Italy was spent embracing the Mediterranean cuisine through quality eats and serves, as a guest I was humbled by the story behind these products – the care, time, dedication and passion that is involved in their production and presentation. As well as this, stepping into the shoes of a customer, I enjoyed the culture of a longer dining experience, which provided time to fully appreciate the offerings and their authenticity. I urge all hospitality operators to find inspiration in the Mediterranean Aperitivo Programme, and consider adopting quality European products into your venue to provide a refreshing and elevated experience for guests, without the need to travel!

Join the Mediterranean Aperitivo Week (23rd-29th October) now, and share the quality of European products with guests by registering online at:

www.mediterraneanaperitivo.com

Beer

WE DELVE INTO THE PREMIUM AND CRAFT BEER CATEGORY, GIVING YOU ADVICE ON HOW YOUR VENUE CAN PROVIDE GUESTS WITH AN ELEVATED, QUALITY BEER-DRINKING EXPERIENCE.

Beer This in Mind…

LINDSAY CASTLING, SENIOR BRAND MARKETING MANAGER AT ESTRELLA GALICIA, PROVIDES FIVE TOP TIPS TO PROMOTE BEER TO GUESTS AT YOUR BAR.

KNOWLEDGEABLE STAFF

With such a wide variety of beers on offer and regular new entrants to the market, customers like to get some guidance on what to spend their money on. If your staff can talk passionately about their products, then the customers will have more trust in the venue and also feel they are getting added value.

WELL-TRAINED STAFF

The person pouring the beer should be just as important as the person brewing it. A beer that is poured well is undoubtedly going to be enjoyed more than a badly poured one. Each brand has their own preferred way of how their beer should be poured, and it makes such a difference to the delivery of the product. When a customer enjoys something, they are more likely to not only stay for another one, and stick with beer, but also come back!

CORRECT GLASSWARE

There is nothing worse than ordering your beer of choice and it being served in another brand’s glass. You don’t feel like you are getting the full experience of your chosen drink and, with the cost of a pint continuing to rise, why shouldn’t our customers be treated to a premium experience?

FOOD PAIRING

Whether it’s a light bite, bar snack or full meal, food pairing suggestions are a great way of promoting a beer. Simple POS, notes on menus or scribbles on blackboards making suggestions of what would enhance their drinking experience is a great way to promote and add value to the category. Again, your staff having this knowledge is essential!

VISIBILITY

We can’t forget that the simplest way of promoting a beer on the bar is to make sure it is visible and not lost in a crowd. Don’t over-do the number of products in the same style on your bar. It’s great to give the customer choice but two world lagers are enough. The customer should be able to trust their chosen venue in the products they offer, then enjoy a simple choice and, most importantly, their drinking experience.

Perfecting Your Pour

WITH THE HELP OF INDUSTRY EXPERTS, WE DELVE INTO THE PREMIUM AND CRAFT BEER CATEGORY, SHARING HOW YOUR VENUE CAN TAP INTO THIS DEMAND AND ELEVATE THE BEER-DRINKING EXPERIENCE FOR GUESTS.

With the premium and craft beer category continuing to grow, and consumers’ demand for a quality, and great tasting, pint following suit, it is essential that your bar stays ahead of the curve and ensures its beer offerings are up to scratch! This includes expanding and promoting your range of draught, canned and bottled beer, as well as ensuring its quality is maintained to a high standard through regular maintenance and on-point pouring.

Martyn Railton, Director of Euroboozer Limited, shares some insight into the expanding category. He says: “The premium beer and craft beer sector has been growing well over the past few years. Especially the premium beer sector, with data showing that consumers have been looking for ‘Super-Premiumisation’.”

Similar to the premium beer sector, craft beer has been another driving force in the growth of the category as a whole. Jez Galaun, Co-Founder and Managing Director at Brixton Brewery, explains the reason for this growth, explaining that: “Craft beer is now worth over £1.1 billion, and continues to grow YoY, which is +7% of where the category was pre-pandemic. This is largely due to brands like Brixton gaining greater distribution in the market, as consumers seek out recognised, trusted brands for a quality experience while at the pub.”

Aligning your venue with the growing category and consumer demand is crucial in providing a positive experience for guests, and achieving increased footfall and revenue. Martyn explains how venues expanding their beer offerings, specifically premium and craft variations, can benefit their bar financially. He says: “The demand is there. To put it simply, it just makes sense for venues to stock more premium and craft beer brands. With consumers prepared to spend more per serve on the ‘better beers’, if the same gross profits are applied, the venue will be making more cash margin per pint, than on standard beer.

John Price, Head of Marketing at KBE Drinks, agrees, advising operators to seize the opportunity and meet consumers’

demand for a quality and authentic pint: “Based on recent CGA data, operators can charge £1 more per pint for super-premium brands, when the incremental cost for the operators is on average £0.34 per pint, so driving better profit margins for you, whilst keeping your customers happy.”

Another reason to expand and embrace your beer offerings, particularly premium and craft ranges, is the wide range of consumers that they appeal to, which can further boost footfall and sales at your bar. Jez reveals the wide audience that craft beer attracts, dismissing claims of the category being limiting for venues: “The target demographic for craft beer is often thought to be quite niche. However, we are seeing that Brixton appeals to a broad audience of drinkers aged 18-45, as consumers look to elevate their drinking experience and try out brands with a purpose behind them.

“Brixton Brewery’s intentions are to be a brand that anyone can enjoy - from those who are just getting into beer to craft lovers seeking new flavours. We want to change

the perception that craft beer is for a certain type of drinker, and our Coldharbour Lager and Reliance Pale Ale are two of our most popular beers for any consumer looking for an easy drinking, premium option,” he adds.

To maximise opportunity, and to ensure you are appealing to a wide range of tastes and demographic, variety in your beer offerings is essential.

Martyn mentions beer’s versatility therefore, why expanding your offerings to a wider selection is important. He says: “Lots of people think they don’t like beer based on having tried something in the past, but there are so many varying styles that I honestly believe there’s a beer for everybody.

“Having a good selection means there’s more likely to be something for everyone, to drum up excitement, but ultimately to keep people coming back,” he continues.

With so many varying styles of beer in the premium and craft sector, from bottled or canned to draught offerings, it can often be overwhelming trying to curate the

perfect range for your venue. So, how do you strike a balance? Well, it really depends on your venue – its size, the bar’s tone and audience.

While draught beer can be deemed as the more authentic beer drinking experience, bottled and canned beers can be employed in your fridges to effectively expand your range, capitalise on consumers’ demand and maximise space. Martyn explains:

“With packaged beer, you can really offer an excellent range without needing the throughput that you would have to have if it was served on draught, so there is a massive role for both.

“It all comes down to conditioning and convenience, really. In some respects, you can’t beat the taste of draught beer, but that’s also because it’s so commonly associated with going out to drink beer. Cans and bottles are great for filling the gaps in the range, and ease and speed of serve, draught is great for drinking at On Trade venues, and bottles (especially brown ones) just keep beer in great condition,” Martyn adds.

Before delving into ensuring a quality and authentic draught experience for guests, are there ways you can further elevate the quality of a bottled or canned beer? Tom Wheatley, Senior Commercial Manager at Estrella Galicia, says there are, and offers advice on how to maximise the experience for guests who prefer a bottled brew.

“It is important to decant bottled beers into the right glass, at the right pace and angle, to ensure you don’t lose too much fizz and get the right head of foam to give the best aroma along with the taste of the beer,” explains Tom.

While bottled and canned beers ensure quality with little-to-no intervention, draught beer is considerably more dependent on maintenance and technique to ensure a great beer-drinking experience for guests. And while the guest experience is of utmost importance, ensuring quality in your draught offerings is essential.

Alex Radcliffe, Head of Marketing at Greene King Brewery, comments on the importance of quality in guests’ experience. He says: “Quality is also extremely important with beer, ensuring that the customer gets a perfect pint each time, as this will add to the experience of their visit,

and ensure they return.

“Greene King offers expert cellar training and support for all its customers, along with 24/7 support with its online portal, Beer Genius. The online portal offers helpful videos and tips for venues to ensure they offer the best quality beer to their customers.”

Regular maintenance, line cleaning and changing is essential to provide guests a quality pour, and should not be overlooked. A poor beer system can be the difference between a good or bad pint for guests, and can be the deciding factor in their return. Moreover, an efficient and in-order beer system also provides your business benefits, including reduced wastage and costs.

Rich Stephens, Head of Technical Services, HEINEKEN UK, introduces HEINEKEN SmartDispense® as a system that can both ensure a quality pour for customers and improve efficiency for venues.

“HEINEKEN SmartDispense® is a cutting-edge draught technology solution that supports operators in delivering a consistently top-quality draught product, while being more sustainable

versus traditional dispense systems. The SmartDispense® CellarPro system reduces up to 85% of water, beer and cider wastage, saves 156 line-cleaning hours and provides peace of mind for operators,” says Rich.

He continues: “SmartDispense® customers receive an ongoing six or 12-weekly proactive service and quality visit, which includes a line-cleaning service and 24-point quality check on the system, cellar and taps. This minimises breakdown calls and disruption, and frees up time for staff to focus on other duties within the venue. To make sure staff are upskilled on all elements of the perfect serve, we also provide free access to staff training platform, Hello BEER, meaning existing staff or new joiners can study anywhere, any time.”

Ensuring guests an elevated beer-drinking experience from draught offerings is something that The Steel Keg Association, a non-profit marketing organisation on a mission to shine a light on the benefits reusable steel kegs deliver, promotes to operators.

Dan Vorlage, Executive Director of Steel Keg Association, explains: “Consider the fact that today’s consumers seek unique experiences, authentic and fresh products

and sustainability bona fides – these can all be found in draft beer from reusable steel kegs and casks.

“They provide an experience consumers can’t get at home, delivering beer in the freshest way possible (the closest to how a brewer intended) and are the original reusable containers, saving billions of singleuse containers from waste streams. By proudly serving fresh beer from reusable steel kegs, venues are elevating guests’ experience,” Dan adds.

With business costs increasing, from energy and water to labour costs, employing a beer system that both elevates the customer experience and saves your venue pennies can be a real benefit to your bar. Peter Robinson, UK & European Director of Operations and Sales at Drink Command, explains how their innovative beer-pouring technology can do just this!

Peter reveals how the advance taps provide guests a unique beer-drinking experience. He says: “The new self-serve beer and cocktail taps at Brigadiers allow guests to choose their beverage, pour it themselves, and pay seamlessly. The self-serve systems reduce wait times for customers, with a total interaction time of

under 30 seconds, so guests can get back to having a good time without having to queue or wait on staff.”

While elevating the customer experience, the taps also benefit venues by reducing wastage and labour costs: “Drink Command’s technology ensures that every drop in a keg is paid for. The self-pour system eliminates waste and over-pouring with the use of Drink Command’s ultrasonic flowmeters and solenoid valves. In addition, with the use of credit card and contactless payment options, transaction times are significantly reduced, as well as labour costs.

“Venues are looking to increase their margins, and implementing self-pouring systems will aid this and ultimately increase their profit,” Peter finishes.

While having a well-curated and appealing beer offering, as well as ensuring a quality serve, it is also important that your venue is promoting this and maximising on the opportunity. We speak to Andrea Sollevanti, Operations Manager at The Italian Job Pub, who shares insight on how food pairings can further elevate and promote your beer offerings.

“At The Italian Job, we consider beer and

food to be inseparable companions, with each element enhancing the qualities of the other. Our menu is carefully crafted around Italian dishes, designed to harmonise seamlessly with our beer selection.

“Every dish is created to match with our drinks selection and elevate the overall dining experience, taking our customers on a culinary journey that combines the best of both worlds,” Andrea comments.

Creating food pairings that compliment your beer offerings is the perfect way to promote and further elevate the guest experience. Offering delicious and appetising eats, that can be recommended with a certain beer, invites guests that wouldn’t normally drink beer to explore the category and elevates avid beer-drinker’s experience by presenting them with something new.

In summary, expanding and embracing the premium and craft beer category is essential in meeting the growing demand for guests. While providing an elevated beer-drinking experience for customers benefits the guest, it too can offer your business benefits by boosting footfall and revenue.

The Proof is in the Provenance

COMMITTED TO IMPORTING PREMIUM BEERS, MORGENROT REFLECT ON THEIR ACTIVITY.

Morgenrot have been importing premium beers for over 40 years. Initially starting with Germany, they expanded to add leading brands from Spain, Argentina, U.S.A., Canada and Namibia to their portfolio.

Their focus has always been on quality and provenance – a commitment to beers rooted in their origins, with a sense of history or a compelling backstory if recently founded. Over the past decade, with drinkers searching out ‘authentic’ beers, Morgenrot has been in the optimum position to diversify its agencies and branch out into differing styles and countries of origin.

The recent volatile economic pressures on smaller craft breweries has, though, resulted in a significant contraction in this sector. For example the number of Spanish craft breweries, previously a highlight of Morgenrot’s listings, has halved from 600 to 300 with a forecast of around 200 surviving by the end of this year.

In this climate the larger internationally positioned brewers have been in a better

position to weather the financial storm. Within the premium sector of this market, Morgenrot’s long standing association with them has been equally advantageous.

The relationship with Cervezas Alhambra is a case in point. Brewed in Granada it remains a ‘genuine import’ with a notable tagline of “Slow Crafted in Spain” – and thus aligned to Morgenrot’s emphasis on provenance. Named after the city’s magnificent Alhambra Palace, Alhambra beers, like the Palace, are a by-word for tradition and craftmanship.

The highly regarded, ultra-premium, 6.4% abv Alhambra Reserva 1925 is named after the year of the brewery’s foundation and was first brewed in 1997, inspired by recipes used in the original brewing of their lager. The iconic, embossed, label-less, bottle (awarded both Gold and overall ‘best in show’ for packaging at the International Beer Challenge) is based on the original bottle design. Reserva’s companion beer Roja is a reinterpretation of a central European ‘Bock’ style. Its 7.2% abv conceals an unexpected and extraordinary delicacy within its intensity.

In the competitive draught lager market,

Morgenrot is fully committed to offering beers that are ‘genuine imports’ - with Singular being Alhambra’s listing. The authenticity that sets beers like these apart from UK brewed alternatives does, though, come at the price of extra transport costs; with steel kegs being returned to Spain for refilling – and in preference to the discarding of one-way plastics.

Being on-trade focussed, Morgenrot are in a strong position to promote the benefits of stocking authentic, imported, premium beers – giving discerning drinkers both value and hopefully an informed choice regarding provenance.

For further information, please contact: enquiries@morgenrot.co.uk.

Morgenrot, founded in 1970 and still family controlled, are Manchester’s oldest established importers of beers and wines and specialise in quality products and excellent service. They distribute direct through depots in Manchester, West Sussex and Bristol. Nationwide delivery is available.

Tapping Into Demand

KATE BLAKE, SENIOR CATEGORY STRATEGY MANAGER, SPIRITS & ALCOHOL FREE, AT DIAGEO TALKS ON THE GROWING ALCOHOL-FREE AND LOW ALCOHOL DRINKS CATEGORY, AND HOW GUINNESS 0.0 MEETS THIS INCREASING DEMAND.

KEY STEPS TO SUCCESS

RANGING

Choice is key when it comes to alcoholfree and low alcohol drinks. Operators can encourage trial and exploration, as well as create opportunities for incremental spending, by extending drinks options across all categories and stocking alcohol-free and low alcohol alternatives to gin, rum and beer.

VISIBILITY

Operators can maximise sales by enhancing the visibility of their alcoholfree ranges, both on the back bar and within menus. As well as creating an ‘Alcohol-Free & Low Alcohol’ section, operators can reference these options alongside alcoholic drinks by highlighting that a parent brand is ‘available in alcohol free’. Watch out! Only 3% of consumers will look in the soft drinks section of a menu for an alcohol-free option4

ALL-YEAR-ROUND SEASONALITY

ALCOHOL-FREE AND LOW ALCOHOL BEHIND THE BAR

The Beer, Wine and Spirits non-alcoholic category is now worth £79m and booming, growing at +24%1. As increasing numbers of consumers look to moderate their alcohol intake and seek out adult drinks options that cater to this, there is a clear opportunity for operators to reconsider their range and ensure they provide quality choices.

Operators can appeal to these audiences by creating excitement around alcoholfree moments in their venues. This can be achieved by providing a high-quality range of alcohol-free and low alcohol drinks that meet those consumers’ needs.

One of the key motivators for purchasing alcohol-free drinks is consumers’ desire

to replicate the experience of alcoholic drinks - replicating their taste and looking for alcohol-free versions of their favourite alcoholic drinks2. Innovation in this space allows operators to offer their customers even more choice. With moderators looking for something new and different3 , operators should consider stocking the latest innovations from well-loved brands.

ALCOHOL-FREE BEER

Guinness 0.0 taps into the increasing demand for high-quality and great tasting alcohol-free and low alcohol options. The liquid is unmistakably Guinness, just without the alcohol, featuring the same dark, ruby red liquid and creamy head, hints of chocolate and coffee, smoothly balanced with bitter, sweet and roasted

Staying consistent throughout the year and providing inclusive drinks options for all celebratory occasions is important to make sure guests feel catered for. Increasing the presence of these options during key seasonal moments such as January and summertime5 can help venues prepare for typically high rate of sale occasions.

notes. Guinness 0.0 is brewed in the same way as Guinness, with the alcohol then removed through a cold filtration process, ensuring the iconic, much-loved character of Guinness is maintained.

www.guinness.com/en-gb

1. CGA OPMS data MAT to 12.08.23

2. Diageo IPSOS research April 2022

3. Diageo IPSOS research April 2022

4. Diageo Incite Research August 2023

5. CGA OPMS data MAT to 12.08.23

Captivating Cocktail Concoctions

DELIVER COCKTAILS TO CHILL-SPINES AND THRILL THIS AUTUMN.

At Icely Done, we believe in swift service without sacrificing quality, inventiveness, or taste. Our Cocktail Blends are the spark for creative and memorable drinks – just what’s needed with Halloween and Bonfire night around the corner!

To get your bar ready for the autumnal draw, our team of talented cocktail enthusiasts have opened their little book of trick and treats to give you a few neat ways to upgrade classic cocktails. Some fun ideas and profitable drinks for the coming festivities.

SWITCH TO SEASONAL

Bring in autumnal ingredients like apples, pears, cinnamon, nutmeg, and cloves to recreate delicious twists on classic cocktails. These flavours evoke the cosy and warm feelings people crave using the template of classic cocktails that have stood the test of time.

FIRE UP THOSE TASTE BUDS

Ginger-based cocktails are a great way to warm the cockles of your customers. No need to get complicated, keep it simple. A Chocolate and Ginger fix is an Icely Done

original that we recommend featuring golden rum and dark cacao; and bartenders can make use of our Ginger & Lemon Blend to save the peeling and juicing of ginger behind the bar.

AUTUMN HARVEST MARGARITA

Using Spiced Cranberry and Clementine Blend

INGREDIENTS:

• 50ml Icely Done Cranberry and Clementine Blend

• 35ml Blanco Tequila

• 10ml Triple sec

• 5ml Campari

• Squeeze in 3 lime wedges

Shake and strain.

GO WITH COMFORT

Warm cocktails help combat the cold weather. Classics like a Hot Toddy and Mulled Wine are perfect choices and they allow room for seasonal innovation. For us, that comes in the shape of our Pomegranate & Spiced Pear Blend which makes a gorgeous hot wine.

SPOOKY SANGRIA

Using Pomegranate and Spiced Pear Blend

INGREDIENTS:

• 50ml Icely Done Pomegranate and Spiced Pear Blend

• 25ml Spiced rum

• 50ml Pinot Noir

• 2 dashes Angostura Bitters

Shake and strain.

SPLASH OF AUTUMN COLOURS

Use garnishes and mixers that have autumn colours, such as orange, deep red, and even brown. This not only fits the season but also adds visual appeal to your drinks. This time of year, we turn to our Berries & Cherries Blend that brings a beautiful deep purple to cocktails and makes a fantastic Cherry Enzoni for example with gin, Campari and sloe gin.

If you’re feeling adventurous, you can get creative with a little food colouring too. Turn a classic Porn Star into a witches brew in seconds!

SMOKE THOSE COCKTAILS

Incorporate a smoky element, like smoked ice cubes or a smoked glass, to add an intriguing sensory dimension to your cocktails and some theatre. Because that’s what cocktails should do: wow people.

SPICED RIMMING GLASSES

Create a spiced sugar blend of cinnamon and sugar to rim glasses. An easy way to add ‘autumn-feels’ to cocktails and

enhances the flavours.

INFUSE YOUR SPIRITS

Infuse vodka or whiskey with autumnal flavours to use in your cocktails. It’s an easy and low-cost way to take your cocktails to new and novel places. Try Jamaican gingerbread fat washed whiskeys or chai tea infused sweet vermouths. We also recommend speaking to ‘MSK Ingredients’

who do some lovely liquid flavourings that you make consistent and reliable infusions.

GET COLLABORATING

This might be our favourite thing. Time to get together with other local businesses you love. Because it’s all about sharing the love. Partner with local businesses you love, like bakeries. Create unique cocktail pairings, like a warm toddy with a locally baked cinnamon-spiced biscuit. It’s a win for your customers, your community, and your bar!

If you’re up for a chat about cocktails (our favourite topic), drop us a line. And if you want to try our Cocktail Blends, visit us at www.icelydone.com/bar-mag.

PERFECT RECIPES TO WOW CUSTOMERS THIS AUTUMN

Our Blends can help you create flavourful concoctions in under 60 seconds for your thirsty customers and can even be served hot to warm them up on those autumn evenings. And for those daring souls looking for their next shock, you might consider serving some frozen delights (yep our Blends work at sub-zero temperatures). Ready in just 7 seconds and guaranteed to send shivers down their spines! Speak to us about our frozen cocktail machines.

www.icelydone.com/bar-mag

The Aubrey

WE SIT DOWN WITH PIETRO RIZZO, BAR DIRECTOR, AND MIHO SATO, HEAD SUSHI CHEF, AT THE AUBREY, MANDARIN ORIENTAL HYDE PARK, LONDON, WHO TELL US MORE ABOUT THEIR EXCEPTIONAL, AWARD-WINNING VENUE.

PLEASE TELL US ABOUT THE AUBREY, LONDON.

[Pietro] The Aubrey is an award-winning elevated izakaya. Our bar and restaurant draw inspiration from the fascinating life, and controversial work, of Aubrey Beardsley, the originator of Japonisme and an integral part of the Art Nouveau movement. We serve the finest sushi, robata and seasonal dishes, paired with a critically acclaimed cocktail programme.

TALK US THROUGH YOUR AMAZING COCKTAIL CREATIONS. WHAT STEMMED THE INSPIRATION FOR THESE SERVES?

[Pietro] Our commitment to excellence ensures that every aspect of our cocktails meets our exacting standards. The Japanese element is seamlessly woven into our drinks, creating a unique and captivating beverage offering that sets us apart from other venues. We honour the Art Nouveau philosophies and Aubrey’s legacy; we embrace the rich traditions of Japan, resulting in a truly exceptional experience for our guests.

YOU OFFER BOTH, EXCEPTIONAL SERVES AND AMAZING EDIBLE DISHES. HOW IMPORTANT ARE YOUR FOOD OFFERINGS TO YOUR VENUE, AND HOW DO THESE ELEVATE YOUR COCKTAIL CREATIONS?

[Pietro] At The Aubrey, our food holds great significance, as it enhances and complements our drinks and flavours. We incorporate iconic Japanese ingredients like Sakura, Yuzu, Ume and Plum, in food and drinks alike, creating a wealth of harmonious blend. The synergy between food and beverages is often a source of inspiration for us.

[Miho] A meal is a journey of both food and drinks. It is the combinations of flavours, textures, temperatures that excites our palettes. The two cannot be separated as they act as one, to give our guest a memorably beautiful experience.

WHAT WOULD YOU SAY HAVE BEEN THE KEY ELEMENTS TO YOUR SUCCESS?

[Pietro] The key to our success lies in our strong teamwork. Each member of

our team is passionate about their job and shares the desire for a prosperous establishment. Each person in the team has a unique skill or interest that they are working on and we all learn from each other.

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

[Pietro] I have the opportunity to travel extensively, attending major industry conventions and participating in seminars on Omakase Drinks and Japanese flavours. We also host industry evenings here at The Aubrey, were we get together to share ideas and trends.

WHAT ADVICE WOULD YOU GIVE TO AN UP-AND-COMING BAR?

[Pietro] Have a vison for your concept, and a plan of how you want to achieve it. This is, in my opinion, the only way to stay focused on your objectives and achieve your goals.

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

[Pietro] At the Aubrey, we are looking to heighten our after-dinner drinks service: we are on the path to becoming the destination in Knightsbridge, London, for unparalleled drinks and food, after dinner up until 2am. We believe that high-quality dining and cocktails can also be enjoyed in a convivial atmosphere. Long-term, it is no secret that The Aubrey would be proud to the gain yet more recognition and awards, establishing itself as one of the best bars in the world.

@theaubreylondon

www.theaubreycollection.com/london

WE SHARE HOW YOUR VENUE CAN CAPITALISE THIS HALLOWEEN, GIVING YOU ADVICE ON HOW TO ENCHANT YOUR GUESTS WITH MAGICAL SERVES AND HYPNOTISING ENTERTAINMENT.

Spook-tacular Spaces

WE TALK TO SASHA ALMONTE, CO-FOUNDER OF THE THIN WHITE DUKE, WHO SHARES FIVE SIMPLE, BUT EFFECTIVE, WAYS VENUES CAN TRANSFORM THEIR SPACE FROM STANDARD TO SPOOKY FOR HALLOWEEN.

DIM THE LIGHTS

Lighting is essential in setting the mood in your bar and creating an ambience that aligns with the Halloween theme. You want your venue to look dark and spooky for the season, so dim the lights and play around with candles or coloured spotlights to transport your guests to an eerie escape.

DECK THE FALLS

Decorate your venue in line with the season – pumpkins are essential! Stick to autumnal colours and foliage for an elegant look or, perhaps, create the perfect ‘selfie’ opportunity for guests with unique statues or real-life actors.

SWEET TREATS

Treats are more important than tricks! Keep guests happy with something sweet – whether that’s Halloween pick-and-mix or seasonal toffee apples. Place bowls of sweet treats on tables or pair your spooky seasonal serves with some complimentary, sugary nibbles.

SPOOKY SERVES

Get creative with seasonal cocktails by including names and ingredients which speak to your party’s theme. Halloween presents the perfect opportunity to experiment with unique ingredients and, while guests are more inclined to be daring, seize the opportunity to delight them with weird and wonderful creations.

HIT THE RIGHT NOTE

This Halloween, guests are looking to celebrate, and some themed music can really get them in the spooky spirit. Set the tone right with a themed playlist – put together an eclectic mix, from ‘Thriller’ to ‘This is Halloween’, with a balance of haunting folk songs and classic dance hits. Whatever the ambience of your bar, there are melodies to suit all – if you want to set the tone in an elegant fashion, consider subtle but eerie piano music.

In The Spirit

WE REVEAL HOW HALLOWEEN OFFERS THE PERFECT OPPORTUNITY FOR YOUR BAR TO PUT A SPELL ON GUESTS, AND HOW PARTICIPATING IN THE MONTH’S FESTIVITIES CAN, IN TURN, PROVIDE AN ARRAY OF BENEFITS TO YOUR BUSINESS.

The spooky season is upon us! For consumers, Halloween is the perfect cause for celebration, and many will be planning their nights in advance, seeking out the best bars to grab a late-night tipple under the moonlight.

To meet this demand, and provide an elevated experience for guests this Halloween, it is essential that your business injects the thrill-factor throughout your bar, from magical serves and intriguing décor to enchanting entertainment. After all, this spooky occasion offers the ideal opportunity to increase footfall and revenue, so why not do all you can to bring the wow factor?

For any bar, your serves are the star of the show, and at a time like Halloween, where guests are expecting a truly thrilling experience, it is important that your cocktails don’t fall short. Even more, the spooky night presents the perfect opportunity to experiment with your serves and entice guests with new and exciting flavours, which are sure to trick and treat!

Olivia Yelf, Senior Brand Manager at Maurissa Beverages, reveals how bars can offer guests an exceptional experience, as she explains: “Halloween is an exciting time

for bars to shine and create a memorable experience for their patrons. One way they can achieve this is by expanding their spirits collection to embrace the spooky spirit of the holiday.”

Tequila (40% ABV) is a super-premium spirit made with 100% Blue Weber Agave,” she says.

THE

GREMLIN

25ml Blavod Vodka

15ml Midori

10ml Chambord

25ml

Build

Special, seasonal variations of your bar’s most-loved spirits, such as the Mozart Pumpkin Spice Chocolate Liqueur, or visually striking tipples, like Blavod Black Vodka, are the perfect additions to elevate your venue’s serves and align with the spooky season, while creating a truly unique and enjoyable experience for guests. Moreover, with more consumers seeking a theatrical cocktail experience, meaning they are more willing to pay a premium for their serves, it is essential for your venue to arm itself with quality spirits that both tell a story and are visually appealing. Alex Robson, Co-Founder and Director of The King of Soho, agrees: “Halloween is a time when customers are open to something new, something daringly different even, but drinks must still be of great quality. People celebrating are also willing to trade up for a special occasion.”

Tina Connolly, Senior Brand Manager at Amber Beverage UK, introduces KAH Tequila, an authentic, quality spirit that is sure to treat guests this October.

“Renowned for its skull bottles, KAH

While it is premium, KAH Tequila also has a certain, physical appeal due to its beautifully crafted bottle, which emulates traditional Mexican culture, making it the perfect statement piece for bars celebrating Halloween this year.

Tina explains why KAH Tequila is a great addition to a back bar, especially this spooky season. She says: “Aesthetics do matter and KAH is perfect for Halloween. The white bottle fits onto the back bar, where it makes a striking addition to the display, whilst taking up less of the valuable space. The KAH ‘Day of the Dead’ branding comes to life in the brick format and, by embracing that Mexican celebration immediately after Halloween, bars can maximise the opportunity.”

While introducing a show-stopping spirit like KAH Tequila is sure to intrigue guests and heighten the eerie ambience, it is also worth considering swapping out your well-loved and versatile house spirits for a unique, premium alternative too. Vodka, which can be used in a variety of cocktails or served with mixers, is a popular choice among guests, so replacing this with a premium variation that aligns with the night

PUMPKIN SPICE MARTINI

60ml Mozart Pumpkin Spice

10ml Vanilla Vodka

20ml Espresso

10ml Sugar Syrup

Shake and strain into a coupette glass, then garnish with grated nutmeg.

of intrigue and terror, ensures an elevated experience for guests.

“Halloween drinks tend to be theatrical and vodka is versatile for a range of these cocktail serves. The King of Soho Copacetic Vodka (40% ABV) adds to the theatre of the occasion, and is dressed appropriately in a vibrant purple bottle,” Alex says.

With Halloween comes increased footfall, simply meaning there is a wider range of guests for your venue to cater for. Among the customers eager to try creative concoctions with unique flavours and tastes, there will remain some who will be seeking alcohol-free alternatives, yet who don’t want to miss out on the fun.

Alex Haslam, Head of Category Development, On Trade, at Diageo, explains the continuing trend of no-andlow alternatives: “People are looking for more choice when spending their time, and importantly their money, in the on trade and, with 39% of consumers looking to moderate1 during drinking occasions, stocking a few high-quality alcohol-free options is key.

“There is still room for education when it comes to the category, so ensuring alcoholfree options are as accessible as possible will help operators make the most of their range. Having well-known brands on the back bar can easily help this consumer journey. Diageo, for example, has launched a range of alcohol-free spirits including Tanqueray 0.0%, Gordon’s 0.0% Alcohol Free Spirit and Gordon’s Pink 0.0% Alcohol Free Spirit,” Alex adds.

Increased footfall during Halloween also means heightened pressure on your bar staff – serves must be great-tasting and meet guests’ expectations of a creative and thrilling concoction. RTD cocktails can be a great aid to bars this Halloween, saving time for bartenders, but ensuring a quality serve for guests.

Abby Matthews, Director of The Cocktail Co, reveals the benefit of RTDs during busy periods for bars. She says: “By offering ready-to-drink, bar-quality cocktails, bartenders can serve customers at a fraction of the speed – helping to manage queues at the bar, and increasing profits, as they’re able to serve more customers, more quickly. If the venues choose the brand wisely, customers won’t have to compromise on taste either.

“Serving RTD cocktails from a bottle doesn’t mean that customers can’t also have the bartender experience that they look for from the on trade. For example, while our RTD cocktails at The Cocktail Co can, of course, be enjoyed as they come, they are also designed to be shaken with ice and served with a garnish, to offer that personalised, premium touch,” Abby adds.

While these deliciously daring creations

provide an elevated experience for guests, they also offer your venue an array of appealing benefits. Olivia explains how your venue’s magically curated serves can elevate your brand. She says: “These themed cocktails become prime material for patrons to share on social media platforms, effectively amplifying the bar’s online presence and attracting more customers. Furthermore, the uniqueness of these themed cocktails often allows bars to price them slightly higher, contributing to increased revenue.

“Lastly, creating a memorable Halloween experience can lead to invaluable repeat business, with patrons returning for more fun during other events and holidays, ensuring a steady and loyal customer base throughout the year,” Olivia adds.

While creating a thrilling experience through your venue’s exciting serves is sure to please guests, your bar can elevate the experience further by providing an even more unforgettable night, with enchanting entertainment – another bewitching way to boost footfall and revenue on the night of terror!

Alberto Zandi and Arian Zandi, CoFounders of Emerald Hospitality Group, explain the importance of providing an experience for guests, particularly at Halloween. They say: “At Emerald Group, we believe that the hospitality industry has developed beyond food and drinks, but is now also delivering experiences. Engaging in culturally popular events, like Halloween, offers a special opportunity for guests to receive an added value experience from their favourite restaurants.”

Looking for a little Halloween inspo for your bar this year? Alberto and Arian reveal the exciting Halloween event to take place at Riviera this October. They say: “We are hosting a very complex and special show called ‘Sexy Halloween’, in which we are

bridging the world of horror and beauty. Guests can expect phantom of ghost opera, vampire striptease, a conversation with Dr. Dracula, demon acrobats and much more!”

Marco Matesi, General Manger at Savage Garden, reveals the venue’s big plans for the spooky season. He explains: “This Halloween, Savage Garden is going all-out and putting on a Halloween party on Friday 27th October. The ticketed event will see captivating performances from a contortionist and an illusionist. Plus there will be freakishly fabulous cocktails on offer, our delicious feasting platters and small plates, and a fancy-dress theme and £100 prize for the scariest costume of all!”

Including Halloween-themed entertainment on the night, and getting guests involved in a ‘Best Costume’ competition, will align with your spooky serves and further elevate the guest experience. It too, offers the perfect opportunity for guests to create and share user-generated content on their social media accounts, reaching wider audiences and elevating your bar’s name.

Marketing your bar’s Halloween festivities – from your thrilling cocktails to

the chilling entertainment on the night –effectively is crucial in ensuring success over the spooky period. Dan Brookman, CEO of Airship and Toggle, a hospitality-focused data-driven CRM, which enables email and SMS marketing platform, explains: “How bars choose to market their Halloween offerings will, ultimately, affect how successful their event will be.”

For this reason, targeting returning customers, as well as prospective guests is crucial. Kieran Corbitt, Brand Social and PR Manager at The Alchemist, reveals the brand’s marketing approach to ensure successful campaigns among their venues. He tells us: “We take a three-pronged approach when it comes to marketing our campaigns: We create an email campaign and send e-flyers to our database, which consists of people that are genuinely interested to hear about our happenings. We also reach out to any press contacts and publications for any ‘what’s on’ listings if we’re holding a specific event, to hit any round ups for any occasions, including Halloween. Lastly, we create a targeted social campaign focused on all our brand channels: Facebook, Instagram (including

DARK & STORMY (NIGHT)

20ml Bristol Syrup Co Ginger Syrup

20ml Lime juice

50ml Dark rum

2 dashes of angostura

Topped with ginger ale

Build in a highball glass filled with ice, then garnish with a lime wedge.

stories), TikTok and Threads.

“We tend to share the assets at least two weeks before on socials, and on TikTok we look to join any trending topics around Halloween from October the first, to keep us in people’s minds when making Halloween plans. This is complemented with some paid media promotion on social channels and Google,” Kieran adds.

Ultimately, Halloween presents the perfect opportunity to provide an elevated experience for guests, with magnificent serves and captivating entertainment. While offering guests an unforgettable experience, your venue’s Halloween activities are a chance to boost footfall and revenue, and elevate your bar’s name!

KAH SPIKED PUMPKIN

25ml KAH Tequila Blanco

25ml Cointreau

50ml Lime juice

2 tbsp. Pumpkin puree

1 tbsp. Honey

1 Apple slice, to garnish

1tsp. Pumpkin pie spice

Ice

Place all the ingredients into a cocktail shaker and shake until cold. Rim the glass with pumpkin pie spice. Strain the drink into a highball glass filled with ice, then garnish with a slice of apple.

1. Kantar | Alcovision | Data to 30-Jun22

FEELING SPOOKY...

SpOOky Halloween! Just because you’re not going trick or treating doesn’t mean you can’t enjoy this Halloween. The kids might get free sweets, but we get cocktails and that’s even better.

There aren’t any traditional Halloween cocktails, so it’s time to get those creative juices flowing to think up some scary slings and some creepy cobblers.

THESE ARE OUR TOP PICKS…

DARK & STORMY (NIGHT)

- 20ml Ginger Syrup

- 20ml Lime Juice

- 50ml dark rum

- 2 dashes of angostura

- Topped with ginger beer

HOW TO: Built in a hi-ball filled with ice. Garnish with a lime wedge.

HUBBLE BUBBLE TOIL & TROUBLE

- 20ml Cherry & Vanilla Syrup

- 330ml stout

- 1 egg

- Topped with soda

HOW TO:

Shake and strain into a frozen beer mug.

CREATURE FROM THE BLUE LAGOON

- 25ml Disco Blue Syrup

- 20ml Lemon Juice

- 50ml vodka

- Lemonade top

HOW TO:

Build in a hi-ball filled with cubed ice.

Garnish with a lemon wedge.

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

The Cereal Killer

THE ALCHEMIST WILL BE BRINGING BACK AN ALCHEMIST FAVOURITE TO GUESTS THIS SPOOKY SEASON, AN EQUALLY CREATIVE AND CHILLING HALLOWEEN SERVE, THE CEREAL KILLER. WE SIT DOWN WITH KIERAN CORBITT, BRAND SOCIAL AND PR MANAGER AT THE ALCHEMIST, WHO TELLS ALL ABOUT THIS NEW CREATION.

TELL US ABOUT THE ALCHEMIST’S PLANS FOR HALLOWEEN.

The Alchemist will be getting involved this year in a more refined way, nodding more to popular culture than to obvious Halloween ideology. This year, we’ll be taking inspiration from 90s Slasher films, such as ‘Scream’ and ‘I Know What You Did Last Summer’. In honour of these classics, we’ll be throwing a ‘Slasher Film Rager’ in the style of the college frat parties, where 90s scream queens get picked off one by one, synonymous with the film genre. We’ll be decorating the venues, have DJs on the night spinning the best of the 90s and have

prizes for the best dressed guests and team members. To tie this in, we’ll be bringing back an Alchemist favourite, The Cereal Killer cocktail.

HOW IMPORTANT IS THE ‘SPOOKY SEASON’ TO THE ALCHEMIST?

It’s incredibly important for us to get involved with Halloween, as our brand DNA has essentially originated from potions, witchcraft and molecular mixology: so it’s an occasion that is synonymous with The Alchemist.

TELL US ABOUT THE CEREAL KILLER.

In honour of the Iconic 90s Slasher films and, let’s face it, a 90s staple cereal, we’ve concocted a refined cocktail to die for. What’s your favourite scary movie?!

This drink is a combination of perfect, wintery flavours that we are excited to deliver to guests to create their perfect Halloween visit. Starting with a blended Jamaican rum that uses both pot and copper stills as the backbone, the flavour of this premium rum pairs wonderfully with the homemade chocolate milk we add next. The cocktail is backed up with Licor 43, a sweet vanilla-forward liqueur that packs a punch, with subtle hints of cinnamon and nutmeg.

www.thealchemist.uk.com

THE CEREAL KILLER

INGREDIENTS:

22.5ml Appleton Estate Jamaican Rum

22.5ml Licor 43

50ml Chocolate milk – Zuma chocolate powder and milk

White chocolate foam – recipe below Coco Pops, to garnish

METHOD:

Add the Appleton, Licor 43 and chocolate milk into a cocktail shaker and shake with ice. Strain into a chilled coupe glass and, finally, top with the homemade white chocolate foam and garnish with a generous sprinkling of Coco Pops.

WHITE CHOCOLATE FOAM

INGREDIENTS:

Whipping cream

Milk

White chocolate syrup

Osito’s Tap

CHICAGO, ILLINOIS, USA.

We take a trip to the States, where we speak with Mike Moreno Jr, Owner of Osito’s Tap, and learn more about his inclusive and fun, Latin-inspired, speakeasy bar.

TELL US ABOUT OSITO’S TAP AND THE INSPIRATION BEHIND THE BUSINESS.

Established in 2019, Osito’s Tap is a speakeasy inspired bar, highlighting the art of craft spirits, beer, and cocktails, that brings a modern Latin flair to the classic Chicago era. With a fresh and health-conscious food menu, our venue is value-driven in educating and creating a community space that is inclusive, fun and historically memorable. Our vision for Osito’s was always to highlight the community, Little Village, the largest Mexican community in Chicago and Midwest. We believed that everyone deserved to be given the opportunity to enjoy hand-crafted cocktails and high-end dining, without having to travel too far or spend downtown prices. The major inspirations for the design of the bar were our beautiful greystone building and prohibition history. Once home to one of Al-Capone’s underground bookie joints, we wanted to showcase this classic Czech style building with an all walnut bar, but with a twist of our rich Mexican heritage.

WHAT WOULD YOU SAY HAVE BEEN THE KEY ELEMENTS TO YOUR SUCCESS?

Thinking outside the box, as well as building a strong network. Our finely curated drink and food selection was meant to showcase lesser known Latin ingredients and food. We wanted to give customers an experience they couldn’t find elsewhere, and that was accomplished by the wealth of knowledge, with more than 46 years in the industry and culinary background, of our Head Chef and sister, Angelique Moreno. Our network has allowed us to bring in

lesser known brands and rare spirits, giving us the platform to get the word out about Moreno’s Liquors – a long-running beer, wine and spirits store known for its extensive selection of tequila, which has elevated the Chicago bar scene.

WHAT ARE YOUR SHORT AND LONG-TERM GOALS?

Currently we are in talks with a local canning company to start selling readyto-drink canned cocktails, which will be distributed to local liquor stores, utilising our ingredients and showcasing our rich

Latin culture. Our long-term goal is to eventually expand to the second floor of our building, creating a speakeasy within the speakeasy, with Latin dance, live music and a fully open rooftop bar.

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

Our unique selection of rare spirits, unusual drinks and family reputation has helped us bring in an eclectic mix of customers from across the country and world. This gives us unique insight into various trends hitting markets, with expert advice from chefs, fellow bartenders and influencers. We are also firm believers in education, and tend to focus on educational seminars for our staff and customers, along with researching heavily, or visiting, industry events, such as Bar Convict & Tails of the Cocktail. Last but not least, we travel frequently and collaborate with other bars and liquor purveyors, as well as constantly seeking

ingredients during our travels, to showcase lesser known spirits and ingredients in our flavours.

WHAT ADVICE WOULD YOU GIVE TO AN UP AND COMING BAR?

Do your research and be true to who you are. Being a trendsetter means you will be put to the test on all fronts. So be sure your staff are properly trained, take customer service seriously and make sure you are always striving to be the best version of yourself.

WHAT TRENDS DO YOU SEE ARRIVING IN THE UK INDUSTRY?

Tequila, and all things agave, is the fastest growing category around the world right now, already surpassing Vodka as the number one category in the United States. With people looking for low calorie, gluten free drinks with a lot of flavour, you can set yourself apart from the competition by checking our agave spirits.

WHAT ADVICE WOULD YOU GIVE UK BAR OPERATORS?

Be sure to have weekly and monthly meetings with your team to ensure everyone is staying on task. Lead by example and inspire the staff, as well as making a fun and safe environment. Remember that the bar is only as strong as the staff that you surround yourself with.

IF YOU WERE TO OPEN A BAR IN THE UK SCENE, WHAT ASPECTS OF YOUR VENUE WOULD YOU BRING?

Everyone loves dogs, so why not welcome that by showcasing a different dog named bar that pays homage to our best friends. Having that elegant and classic 1920’s theme with Latin flair would, of course, be a key part of our decor. As well as educational seminars for our guests, with Latin inspired food and drinks that can be infused with UK culture.

@ositostap

www.ositostap.com

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