Trends & Inspiration
The latest buzz in the cocktail industry and features to enhance your conversations with your peers and your guests
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
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
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
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
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
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
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
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
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?
THE STORY OF THE MARGARITA
If Pina Coladas are about getting caught in the rain, then Margaritas are for lazing about on a hot terrain – preferably somewhere in Northern Mexico.
SENSORY COCKTAILS WITH THOMAS ASKE
Forget your cocktails just tasting great, what about sounding, smelling and looking amazing as well! Thomas Aske, from the Fluid Movement consultancy, shares his thoughts on creating modern sensory cocktails that will give your customers that wow experience.
BEHIND THE LIQUID: A GIN TO FULFIL THE SENSES
Imagine you created a gin nearly 190 years ago and this year it as voted once again as the bartender’s favourite gin, (you would be pretty chuffed we’re sure). Well that’s the real story of Charles Tanqueray – but who was he really and how did he create this unmistakable gin?