« back to Bar Trends & Tips

Trends & Inspiration

The latest buzz in the cocktail industry and features to enhance your conversations with your peers and your guests

Bar Trends of the Future: 2020 Predictions
Bar Trends of the Future: 2020 Predictions
In an industry that is continuously evolving, it is important to break boundaries and stay ahead of the curve. From plant-based cocktails to a simplified back bar, leading bartender Thomas Aske lets us in on some of the exciting bar trends he is forecasting for 2020.
LOW SUGAR SERVES: HOW LOW CAN YOU GO?
LOW SUGAR SERVES: HOW LOW CAN YOU GO?
Drinks trends tend to come and go but wellness and the option of a low sugar serve isn’t going away. Former World Class winner Tim Philips-Johansson looks at how to offer low sugar drinks without losing your bar’s signature flavours and serves.
FESTIVE FLAVOURS FOR EASY WINS
FESTIVE FLAVOURS FOR EASY WINS
Cold weather, long nights and big tips – the festive season can be a mixture of highs and lows, but it can also be an opportunity to have fun with flavours! Simon Aukett shares great tips for creating easy festive flavours this busy season.
FOOD AND COCKTAIL MOMENTS – HOW AND WHY WE DO IT
FOOD AND COCKTAIL MOMENTS – HOW AND WHY WE DO IT
Guests are looking for the ultimate food and drink moments and, if you’re not already providing pre and post meal experiences, then it’s worth thinking about how you bring these exciting moments into the mix.
101 ON FERMENTED FLAVOURS FOR COCKTAILS
101 ON FERMENTED FLAVOURS FOR COCKTAILS
Fermentation is giving bar tenders a wider range of flavours to experiment with and, when executed well, it can bring a whole new dimension to any drink’s menu.
THREE COCKTAILS WITH A STORY TO TELL
THREE COCKTAILS WITH A STORY TO TELL
The origin of many of our favourite cocktails today are hotly debated, but the multiple stories behind most are probably a reflection on how important the art of storytelling is to barstaff.
SUSTAINABILTY TIPS FOR YOUR VENUE
SUSTAINABILTY TIPS FOR YOUR VENUE
The term ‘sustainability’ has got thrown around a lot of late. We’re not saying this is a bad thing, but using it too much, or wrongly, and it begins to lose some of its potency.
EXPLORING THE WORLD OF INNOVATIVE LIQUEURS
EXPLORING THE WORLD OF INNOVATIVE LIQUEURS
Liqueurs may not be the first ingredient that comes to mind when creating experimental drinks, but don’t be deceived – the combination of Irish cream and whiskey can bring a depth of decadence to cocktails.
A VODKA WITH A FAMILY TRADITION
A VODKA WITH A FAMILY TRADITION
Voted as the favourite vodka of bartenders the world over, Ketel One is known for its smooth quality and sophisticated taste, but behind this unique spirit is over 327 years of distillery expertise.
TEQUILA TWISTS ON THE CLASSICS
TEQUILA TWISTS ON THE CLASSICS
Hugely versatile, earthy and complex – it’s often assumed tequila is only enjoyable neat or as part of a traditional cocktail, like a margarita or paloma. But, when swapped in for other base spirits, the agave can bring a depth and new lease of life to familiar or overused recipes.
GIN IT TO WIN IT: 250 YEARS OF GORDON’S
GIN IT TO WIN IT: 250 YEARS OF GORDON’S
To celebrate 250 years of Gordon’s gin, we reflect on a quarter century of gin excellence – we trace the beginnings of the genever spirit in mainland Europe through to the rumblings of a juniper-led revolution in London.
LOW ABV COCKTAILS
LOW ABV COCKTAILS
Bars and restaurants around the world are incorporating more low or no-alcohol options on to their menus. Tim Philips-Johansson looks at the changing cocktail culture and asks: just how low will we go?