Bar Magazine April 2020

April 2020

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We want you to know we’re always open for pub and bar people, through good times and bad.

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INSIDE: WHISKEY • CIDER • COVID-19 • COCKTAILS • EQUIPMENT

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Stronger together

B

“Where the land meets the sea, legends become real…”

ars and pubs are the cornerstones of society – the beating hearts of communities.

During challenging times, such as now, people need them the most, to take sanctuary and come together. Sadly, as I’m writing this, the UK is on lockdown, a result of the Covid-19 pandemic, and hospitality venues across the country have been forced to close their doors, leaving millions without jobs. Never has the industry faced such adversity.

Tragedy has struck, however, in the words of Greek playwright Sophocles, “there is no success without hardship”. We must not lose hope. We will come out the other side of this.

Over the past few weeks, I have witnessed overwhelming positivity from the trade. Key associations like UK Hospitality have been relentlessly fighting to protect our wonderful industry; crowd funding campaigns have been set up to support workers and save venues; and bars have been adapting in incredibly creative ways.

The analysis of Covid-19 is inherently challenging to keep up with, due to the very nature of the emergency. We’ve endeavoured to adapt our content in line with the current circumstances and developments to keep you as informed as possible.

As well as our Covid-19 special, which will grow dramatically in our next issue, inside, you’ll find features on cider, American and Irish whiskeys, seasonal cocktails and behind-the-bar design and equipment.

Please reach out to us to share your positive news and initiatives. We want to hear from you – now more than ever – and will continue to do our best to support readers and help you get through the current crisis.

Stay strong!

EDITOR

DESIGN & PRODUCTION

Zoe Fryday zoe@tgmpublishing.co.uk

Grant Waters grant@cimltd.co.uk James Taylor james@cimltd.co.uk Lisa Humphrey lisa@cimltd.co.uk Tel 01795 509108

ACCOUNT EXECUTIVES Lucia Common lucia@tgmpublishing.co.uk Manjeet Griffiths manjeet@tgmpublishing.co.uk Tom Bromley tom@tgmpublishing.co.uk Tel 01795 509109

A signature blend of DOUBLE DISTILLED, TRIPLE DISTILLED and PEATED MALTS with SOFT GRAIN whiskey, inpired by the legends of Donegal.

Zoe Fryday Editor

COMMERCIAL DIRECTOR Mike Smith mike@tgmpublishing.co.uk

CREDIT FACILITIES MANAGER

CHIEF EXECUTIVE

Natalie Murray creditcontrol@cimltd.co.uk Tel 01795 509103

John Denning jdenning@cimltd.co.uk

/barmagazineUK

@barmagazine

@barmagazine

www.barmagazine.co.uk @SilkieWhiskey vdsuk.com/brands

Enjoy Silkie responsibly.

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© 2020 TGM Publishing Limited, The Goods Shed, Jubilee Way, Faversham, Kent, ME13 8GD. No part of this magazine may be reproduced or stored in a retrieval system or transmitted in any form – electronic, mechanical or physical – without express prior permission and written consent of the publisher. Contributions are invited and when not accepted will be returned only if accompanied by a fully stamped and addressed envelope. Manuscripts should be type written. No responsibility can be taken for drawings, photographs or literary contributions during transmission or in the editor’s hands. In the absence of an agreement the copyright of all contributions, literary, photographic or artistic, belongs to TGM Publishing Limited. The publisher accepts no responsibility in respect of advertisements appearing in the magazine and the opinions expressed do not necessarily represent the views of the Publisher. The Publisher cannot accept liability for any loss arising from the late appearance or non publication of any advertisement.

Contents REGULARS 12 14 16 54

Bar news Food news Drinks news Cocktails

06 An industry united: Covid-19 special

10 Shoreditch welcomes Tavla

44 Irish whiskey attracts a new audience

38 American whiskey dreams

48 Seasonal cocktail

inspiration for brighter days

57 Behind-the-bar design and equipment

www.barmagazine.co.uk

5

Covid-19

An industry united In these exceptIonally testIng tImes, the hospItalIty Industry must rally together. Zoe Fryday reports

T

he last couple of weeks have been tumultuous. The hospitality sector has been hit hard by the Covid-19 pandemic, and businesses are trying to keep abreast of the constantly changing situation. On 20 March the Government told bars, pubs and restaurants alike to close their doors to the public, creating a domino effect for the whole industry and supply chain. It’s uncharted territory for everyone, but it’s definitely not the end. We can’t lose hope.

Amid the gloom and dismay, there has been an overwhelming effort for venues to adapt. Many bars are offering delivery and take-out services while others are creating online experiences to help keep customers connected. Multiple crowd funding campaigns have been set up, key trade bodies have been tirelessly lobbying for more Governmental support, and communities are really coming together.

There’s so much positivity, creativity and strength out there, and we’re certain that this will continue over the coming months.

One venue, among the many offering delivery services, is London dive bar Ladies & Gentleman. The team are transporting drinks to customers’ homes to keep the party going, even if it is in quarantine, offering gin or vodka-based Quarantinis, Ayurvedic juices and classic cocktails, including Old Fashioneds, Negronis and Magaritas. A great number of businesses

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are turning to their social channels to remain accessible and keep up connections.

Independent family brewer and pub operator Wadworth, for instance, has launched its very own virtual pub, The Henry. Found on Facebook, it features regular live music from local musicians streaming online, Wadworth beer tasting, a weekly quiz and Q&As, plus store cupboard cooking sessions, bingo, open mic, pub tricks and work-out Wednesday.

We’re seeing a tremendous level of support from bartenders and brands too.

On the day the closures were announced,

in an act of kindness and solidarity, Anna Sebastian, Artesian bar manager, and Jack Hanlon of No 3 Gin, decided to “bottle some sunshine”, delivering free cocktails to industry friends and colleagues. No 3 gifted its gin to help Anna create and bottle one of her signature serves, The Unicorn. Anna and eleven of her colleagues worked tirelessly on Friday 20 March to create, batch, hand seal and label just under 200 cocktails. In accordance with social distancing, Jack responsibly hand delivered all the cocktails in the No 3 van.

Meanwhile, Maxim Schulte, head bartender at The American Bar at The Savoy and Jo Last, senior bartender at London hotel’s Beaufort Bar, have created an online training series for bartenders, entitled The Booze Brain. In a bid to encourage social distancing, eradicate boredom and inspire people to learn, Maxim and Jo have set up a live stream platform that will provide viewers with seminars about booze and techniques, updates within the industry and beyond. Various brand ambassadors and representatives have also been called upon to host sessions.

Now, more than ever, we should be sharing information and talking to each other. Please use Bar as a hub and channel for your thoughts and best practice. Share your positive news, advice, ideas and opinions with us – email zoe@tgmpublishing.co.uk.

Covid-19

UK Hospitality welcomes Government waGe sUpport pacKaGe and sUpport for commercial tenants “The generous wage support package (announced on 20 March) will support our fantastic staff and, additionally, gives hope to those who have been laid off. This may have saved up to 1 million jobs, but we need it as soon as possible.

“Government’s support for commercial tenants (announced on 23 March) is also hugely welcome and will help to protect jobs across the sector. The industry has been pressing ministers for several days to act on this crucial issue, and we are thankful they have responded positively to our concerns. While this removes the immediate cashflow pressure of quarter rent day, the Government has made clear that the negotiation is now with lessee and landlord to reach a solution on payment. Hospitality businesses want to work with landlords constructively during this crisis to find solutions and the hope now is that they enter into meaningful discussions on the optimum way forward.”

Kate Nicholls, CEO of UK Hospitality. Visit www.ukhospitality.org.uk.

BBpa’s reaction to Government measUres “The Government has been clear that pubs must now shut down. The safety and wellbeing of people is our priority.

We stand ready to play our part in the fight against Covid-19, and in the process, protecting our communities and employees.

“As a sector, employing nearly 1 million people, the Chancellor’s support package (announced on 20 March) on staff wages will safeguard thousands of livelihoods and help closed pubs try to get through this difficult period.

“We stand ready to work with the Government to ensure that the support is accessible as fast as possible. There remain areas where we need further support to sustain our great brewing and pub sector through this difficult time, to ensure that all staff will have jobs to return to and to guarantee all pubs can reopen again when this crisis is over and continue to be at the heart of communities up and down the country.”

Emma McClarkin, CEO, British Beer & Pub Association (BBPA). Visit www.beerandpub.com.

Bii offers sUpports to memBers “A lot of our members are tenants, lessees and freeholders running their own businesses. They are a resilient lot but are understandably struggling at the moment. We have put together a quick guide for them, available on our website, so that they can access help where they need it quickly. We want to help everyone in the industry as much as possible.

“Our members also have access to our exclusive Legal, Licencing, Tax, Rates and Landlord & Pubco helplines – not to mention our team who are really being an additional counselling service as they speak to people with their livelihoods on the line.

“We are having to run to keep up with the pace of change at the moment, so our website is an ever evolving piece of work, but we are trying to give members access to business advice, mental health support (for them and their communities), licensing advice on how to safely transform their businesses into takeaways without further spreading the virus etc. All of that is hosted in more detail than on the guide on our Coronavirus page.”

Molly Davis, head of communications, BII (British Institute of Innkeeping). Visit www.bii.org.

Hospa acKnowledGes Government waGe sUpport “As feared, more lockdown restrictions are now in place. However, as an industry, we appreciate both the urgency and the need behind these measures. A huge relief though is the Government’s promise to pay 80% of non-working staff wages.

Given the need for flexible business models, this will enable operators to streamline their operations, allowing them to invite in only those that need to work, whilst still being able to pay their broader staff base; offering a bedrock of stability from which they can adapt their offering to work in the current circumstances.

“Many of HOSPA’s members will be breathing a sigh of relief that wages, at least, are safe and that they can still operate on some level.”

Jane Pendlebury, CEO, HOSPA. Visit www.hospa.org.

www.barmagazine.co.uk

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Covid-19

Coping in isolation

By Camille Vidal, foundeR and Ceo of la maiSon wellneSS

P

lease stay home. As challenging as it might be, we know how important it is to take our social responsibility to stop spreading the virus. Stay home to save lives.

The entire industry has been forced to go in hibernation, leaving our career on hold and our bank account as dry a Martini can be. It’s a very stressful time.

However, there is a silver lining – an opportunity to get to know “you”. Take the time to learn to refill your own cup so when life goes back to normal, you can literally pour again.

New routine: It’s hard to get up when you have nowhere to go and nothing to do but keeping a routine is key is keeping a positive mindset. Set your alarm and get on with your day life as much as you can.

Keep moving: It’s important for our mental health to keep moving, even when self-isolating. It doesn’t matter how – just start releasing those precious endorphins!

Conscious consumption: We all love food and drink but you don’t want your body to exhaust energy clearing toxins.

Live like a healthy hedonist and enjoy quality, not quantity.

Togetherness: We don’t have to be breathing the same air to remain connected.

Now is the time: Rekindle with your passion and hobbies that have gone out of the window because of the lack of time.

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Preparing to bounce back

By Katy hamilton, head of maRKeting at aCCeSS hoSpitality

H

ere’s some practical advice on managing current trade and using time and technology to plan for an uncertain future.

If you’re offering deliveries, make staff aware of shift availability, keeping things as flexible as possible. Remember their cashflow is being impacted so, where possible, use appropriate methods to pay staff as soon as shifts are completed.

Start planning your comeback with loyalty programmes, incentives or vouchers to buy now and redeem later and keep in touch with customers, for instance, via your database or social media platforms.

Simplify your menu to reduce the number of dishes available, minimise stock holding and cut costs as you get back on your feet. Comprehensive F&B technology can quickly implement revised menu planning, costing, ingredient ordering and update allergen information for a more streamline offer.

Be proactive in areas you’ve been putting off, such as property maintenance, reviewing staff development and training plans or improving your booking process.

Most hospitality technology is designed to reduce food costs, repairs expenditure, optimise labour costs and increase revenue from better booking conversions and driving footfall. These technologies will be critical when we “come out the other side”. Using downtime now should put you in a stronger position at that time.

Resilience is key

By Simon RoBinSon, foundeR and employment lawyeR at leed-BaSed fiRm RoBinSon Ralph

D

uring extraordinary times like this, resilience is key. When faced with such adversity, those in the hospitality industry should consider how they can adapt their operations to continue servicing customers and keep employees in work.

Sadly, while we’ve seen many UK venues forced to close completely, others are diversifying their services to include, for instance, home deliveries or gift vouchers, in an effort to safeguard their businesses. This should be applauded.

We can offer support with anything employment-related. This includes homeworking policies, advice on how to implement lay-offs or short-time working, advice on how to negotiate with individuals or trade unions and, if the worst comes to the worst, how to carry out a fair redundancy procedure – individual or company-wide.

Government advice is regularly changing and many employers are looking to take temporary, or ‘quick fix’ measures.

We have a free employer’s information sheet and can advise on the new issues arising.

Covid-19

Get ready for service By food aleRt’S teChniCal diReCtoR Julia wilSon

T

hese are unprecedented times for hospitality and Government advice and legislation is changing daily. Sadly, the impact has been immediate and venues have had to suddenly close their doors.

Working together as an industry, we will come through this, and when we do, we need to be ready to go. There are so many things to think about, it’s easy to forget some of the basics, such as security, hygiene and food safety.

For bars, it’s vital that drinks dispensers, bottles and surfaces are thoroughly cleaned and optics covered.

The beer lines also need a good clean, but do remember to leave on water.

When it comes to food safety, have you cleaned your premises and equipment and emptied fridges and ice machines, leaving the doors open?

What foods can be frozen to minimise wastage and save money, or donated to a food bank? Any open dried foods should be thrown away or placed in containers and clearly labelled.

For those venues that can adapt to offer take-away and ‘click & collect’ services, you still need to make sure you comply and continue to keep food safety records.

Some simple steps now will make sure that, when we get through this, we will be in a stronger place to start serving customers again.

Little steps By niCK gillett, managing diReCtoR of mangRoVe uK

T

he impact of Covid-19 on the hospitality industry will be profound and long term, and we anticipate significant shrinkage across the pub and bar sector, changing our high streets still further.

That said, as a sector, we are blessed with amazingly creative, entrepreneurial people who will be looking at all potential revenue streams to enable them to weather the economic storm that is a sad by-product of Covid-19.

We’re seeing many bars switching to offering home delivery services and providing meals on wheels to vulnerable members of their community. There are countless other examples of terrific community spirit.

Brands with a strong spread of business or an emphasis on the off-trade will be better positioned, but I don’t know any hospitality businesses that are sat on huge cash reserves. Every employer feels a duty of obligation to its staff, but some independents will inevitably go out of business, with the resultant impact on wholesalers and beyond.

We are working with the supply chain and our end users to try to provide workable practical solutions that assist in difficult times. We have prebatched drinks solutions for those businesses that can utilise them to try to capture additional revenue, and offer interesting activities for those having to isolate who can learn about some products online.

Hopefully these little steps will help those around us.

Taking care of your beer lines

By Jeff SingeR, CommeRCial manageR of BeeR pipeR

W

hen outlets are closed, it’s crucial to maintain cellar management and implement some immediate actions to ensure that your beer lines remain functional. Beer left to stagnate inside lines could prove costly, so you need to take precautions.

1. Turn off all your remote coolers and beer gas lines throughout the period of closure (see point five).

2. Run a beer line clean on every draught product in turn, leaving your beer lines in water once the clean has completed.

3. Do not reattach the keg coupler back onto the keg. If you have enough sockets on your ring main, leave them attached to a socket.

4. Do not wrap your dispense taps in cling film as this could trap moisture and lead to mould growth.

5. If you have a substantial amount of beer in your cellar, you may wish to keep your cellar cooling system switched on as casks should be stored at a temperature between 52-54 °F. 6. If you use Beer Piper or another beer line cleaning system, use it to flush the water through your lines on a weekly basis.

7. If closures continue for a long time, line sanitisers can be added manually to help keep lines in good shape during the period of inactivity.

8. Remove all nozzles and sparklers and put them in a pot with sanitising tablets. www.barmagazine.co.uk

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venue profile

Turkish treats Tavla may be Temporarily closed, buT This Trendy easT london bar is ouT To impress

Backgammon and Turkish coffee

Contact Tavla, Hart Shoreditch Hotel, Leonard St, London, EC2A 3HS www.tavla.london

10 www.barmagazine.co.uk

H

oused within Hart Shoreditch Hotel, Tavla offers an insight into the Turkish art of entertaining, which is deeprooted in its past and encompasses a diverse and rich history that can be traced back to the Ottoman empire. Patrons are able to experience the essence of Turkish community with a modern twist; enjoying backgammon, cocktails and appetising bar snacks, accompanied by the melodious sounds of vinyl DJs, in a warm, stylish space.

Conveniently located on the ground floor of the 126-room hotel, which presents Hilton’s fourth Curio property, the modern interiors have been developed by Londonbased designers Fabled Studio. Guests are greeted with a reception area that is both contemporary and relaxed. The open-plan seating zone, which features low, soft furnishing in cerulean blue, grey and brown tones, is atmospherically lit amidst large palms and greenery that frame stunning marble flooring. An impressive Turkishthemed statement bar draws customers to a well-stocked selection of draught beer and bottled beers and ciders, as well as grown-up soft options and an extensive choice of spirits.

Tavla’s friendly, relaxed atmosphere is at the heart of the bar. With backgammon boards on every table, customers are encouraged to take pleasure in the game; have fun and feel happy. “We wanted to

create a hub within the hotel where guests can relax throughout the day, which then transforms into a space with attitude in the evening,” explains Roland Bathge, director of food and beverage at Hart Shoreditch Hotel London. “With a selection of Easterninspired cocktails, as well as Turkish coffee available, it is the perfect spot to unwind.”

The refined cocktail list is split into two sections – house cocktails and barrelaged cocktails – all of which are inspired

by Levantine flavours and presented in modern, delicate glassware. The Antep Chai, for example, which is named after a region of Turkey famous for producing pistachio nuts, offers a tantalising mix of Cîroc vodka, green matcha, pistachio syrup, lime, kefir milk and Green Chartreuse, while the Blood Meryem, Tavla’s take on the classic Bloody Mary, features Aci Sivri chilli pepper-infused Ketel One vodka, Casamigos Mezcal, lemon and Bharat spiced tomato juice. The cocktail is served with nigella seeds and a sumac salt rim, accompanied by a side of Turkish pickles.

The bar’s unique barrel-aged cocktails bring notes of wood, vanilla and tannins to serves such as the Tavla Old Fashioned, made with Bulleit Bourbon and rye whiskeys, maple syrup, whiskey barrelaged bitters and orange oils, and the Turbo Negroni, a blend of barberry-washed Tanqueray No Ten Gin, coffee-washed Belsazar Red and Campari, which is aged in

venue profile

Antep Chai

Behind the scenes Interior design: Fabled Studio Architecture: 5 Plus Architects Main contractor: Vascroft Flooring: Bedrock Tiles, Nani Marquenia, Cube STM Lighting: Designed in-house by Fabled Studio, manufactured by Favel Lighting Bar-fit out: Deezone Décor: Calfe Crimmings, Domus Glassware: Luigi Bormioli

a barrel for a minimum of four weeks.

Customers looking for an tasty light bite to complement their cocktails can delight in Tavla’s traditional menu of bar snacks, which have been reimagined with a Levantine twist by Fez Ozalgan, head chef at Barboun, Hart Shoreditch Hotel’s in-house restaurant. Dishes include amerguez scotch egg with zhoug yoghurt and rose harrisa cashews, almonds and peanuts, and an out of this world hummus and pitta, complete with crispy onions and lots of other added extras. Also on offer are a range of delicious, inventive flatbreads, such as The Smokey, with charred aubergine and rose harissa, and The Codfather, featuring whipped cod roe, black olives and burnt leek.

Shoreditch boasts a huge hospitality culture, and Tavla is a welcome addition to the area. It offers a laid-back alternative for business meetings, as well as a stylish spot for after-work drinks, dates and late-night socialising. There’s lots going on, too. The events programme features a rotating roster of vinyl DJ nights, every Thursday and Friday evening, where guests can let their hair down and absorb all that Tavla bar has to offer.

Tavla Old Fashioned www.barmagazine.co.uk

11

BAR NEWS

The Alchemist continues London expansion Bar and restaurant group The Alchemist is preparing to open its first venue south of the River Thames at the new Embassy Gardens development in Nine Elms.

Launching this spring, the 5,200 sq ft space will offer a 94-cover restaurant for all-day dining, 66-cover bar and 24-cover outdoor terrace.

Key design features will include floor-to-ceiling windows, crisp geometric lines a striking bronzed bar and amber pendant lighting.

The Embassy Gardens site will be The Alchemist’s fifth venue in London, with existing sites in Old Street, Bevis Marks, St Martin’s Lane and Canary Wharf.

THE FARADAY IN EPSOM GETS A MAKEOVER Stonegate Pub Company’s The Faraday in Epsom has reopened following an extensive £400,000 refurbishment.

The venue now boasts a bold and colourful style, with pops of neon, comic book-covered tables and quirky murals throughout. There are booth seating areas and HD TV screens to showcase live sporting events, including footfall, boxing and NFL, while a new retro gaming zone offers guests the opportunity to play classics such as Mario Kart and FIFA. During the day, the bar can function as a meeting and co-working space whereas the evening offering includes Clash of the Cans every Tuesday, live music on a Wednesday, Thursday Craft & Cocktails and karaoke, and DJs providing tunes every Friday and Saturday.

The food menu has also been upgraded, featuring burgers, southern fried chicken, loaded subs, plant-based options and small plates, while the drinks offering includes a choice of local beers and ciders on tap, canned cocktails and spirits.

HOSPITALITY LEADERS VOICE FEARS ON POINTSBASED IMMIGRATION PLANS The results from CGA’s 2020 Business Leaders’ Survey, which is run in partnership with Fourth, reinforce alarm across the industry over the impact of Government’s new plans on immigration, which will see a pointsbased system brought in from January 2021.

The proposals reduce the salary threshold for employing skilled workers from overseas, but so far indicate no route into the UK for general low-skilled or temporary workers.

The survey, which was conducted before the plans were announced, reveals that two in five (41%) leaders think a points-based system for immigration would have a negative impact on hospitality.

The poll confirms fears that the plans will make it harder to fill roles in an industry that heavily depends on overseas labour. Three quarters (77%) of business leaders think labour shortage areas should be taken into consideration when setting criteria for potential workers.

The Business Leaders’ Survey also reveals support for a system of temporary visas to ease pressure on labour shortages. Two thirds (66%) of leaders think a temporary visa should last for either 24 or 36 months, and just 8% don’t consider it to be a viable solution on immigration.

Plan for the future and stay positive

T

hese are undoubtedly trying times for the hospitality industry.

The enforced closure of all nonessential shops and businesses, including pubs, bars, clubs and restaurants, has been a big shock and an unprecedented challenge. Whilst the government has announced some financial support, there is still concern amongst business owners.

However, it’s by no means stopping the industry from connecting with customers.

Businesses are adapting to offer take-aways and deliveries, running virtual pub quizzes and continuing to communicate with

12 www.barmagazine.co.uk

communities via social media.

Looking at business interruption from an insurance perspective, the level and terms of cover will depend on each venue’s individual policy. The best advice is to check the terms and conditions of your policy carefully, and get in touch with your insurer or broker with any specific questions. It’s important to also note that businesses must inform their insurer or broker if there is any change in business operations or sums insured.

The most important thing is to remain positive. The NTIA (Night Time Industries

Association) is lobbying for Government support, asking for them to freeze the economy and support businesses in the affected sectors. As always, the hospitality industry is demonstrating its unique sense of passion, power and community.

Astounding Interiors have innovative design, supply & fit out skills that have produced an extensive portfolio of leisure and entertainment venues.

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FOOD

UPFIELD LAUNCHES PLANTBASED FLORA SPREAD

Unilever helps operators tap into the ice cream category Unilever Food Solutions (UFS) is delivering its ice cream range, encompassing Wall’s, Ben & Jerry’s and Magnum brands, to operators across all foodservice sectors, including restaurants, casual dining outlets, bars and pubs.

Tapping into the growing on-the-go opportunity, as well as the desserts occasion, the new initiative has been created to help operators drive footfall, increase margin and deliver a great guest experience.

UFS is on a mission to help venues overcome some of the barriers ice cream has presented in the past, using extensive research to provide a range of products to suit different requirements.

The company will be offering support through category insight, from recommendations and inspirational recipes through to point of sale material and more.

BIG TOM CREATES SPICED TOMATO KETCHUP Big Tom, a brand best known by bars for its Bloody Mix, is launching its very own tomato ketchup, with the aim to “spice up” the sauce and condiments market.

Made using the same spice blend and Portuguese tomatoes, the ketchup has been developed to bring a “new twist” to the category. Available in 260g glass bottles, it is gluten-free, vegan and has low sugar content of 13.4g per 100g.

Lawrence Mallinson, managing director, James White Drinks, which produces Big Tom, said: “Launching Big Tom Spiced Tomato Ketchup has been an ambition of mine for at least ten years.

“It has taken us well over a year to develop because we were so determined that it should be true to the distinctive Big Tom taste. We have produced a fabulous Ketchup – you will love it.”

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Upfield Professional is helping chefs cater to increasingly complex consumer diets with the launch of a new plant-based version of its spread brand, Flora.

The newest addition to the portfolio is said to perform like dairy cream.

It has been created for cooking, pouring and even whipping, delivering “richness to every dish, but without the dairy.”

Alan Black, head of marketing, Upfield Professional, said: “Flora Plant is a game changer for the foodservice industry. Not only does it cater to those following a vegan diet, it helps chefs overcome the challenge of managing allergens, which if not handled extremely carefully, can lead to a loss in customers, or even worse, criminal prosecution.

“We believe following a vegan diet, or a diet that requires the removal of specific allergens, shouldn’t mean compromising on taste, and with Flora Plant, operators know they can serve delicious dairy-free dishes to all consumers with total confidence.”

Independent foodservice brand Country Range has added to its potato options with the launch of Crispy Coated Skin On Fries.

The new product, which comes in 2.5kg packs and is available through the network of 13 independent wholesalers who make up the Country Range Group, have been developed for busy kitchens as it can be fried in less than five minutes.

Made to a consistent length of 9x9m, the frozen potato fries are pre-fried in a crispy coating and are “guaranteed to stay crispier for longer”.

New Forest Ice Cream has added Blackberry Clotted Cream to its real dairy scoop collection, following its introduction into the 120ml range last year. The cream is available in 4L and 4.75L tubs, allowing foodservice professionals to scoop it into sundaes and cones or serve it as a final flourish to a range of desserts. The Blackberry Clotted Cream features an “indulgent” clotted cream base, packed with blackberries, offering a “tangy yet sweet blend”. For a new and original take on Eton Mess, New Forest suggests combining its Blackberry Clotted Cream with fresh blackberries, crumbled meringue and a sprinkling of pistachio.

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SOFT DRINKS

FRANKLIN & SONS RELEASES DARK SPIRIT-LED MIXERS Premium soft drinks and mixers brand Franklin & Sons has added two new flavoured mixers to its range, designed to enhance different dark spirits.

The two quinine-free mixers – Pineapple Mixer with Almond and Mandarin Mixer with Ginger – have been developed to pair with spirits beyond gin, helping to create limitless combinations to experiment with rum, whisky, tequila, bourbon and vermouth.

The drinks are carbonated with less than 5g of sugar per 100ml. The flavour profiles are inspired by popular rum and whisky cocktails and the traditional ingredients grown in tropical destinations.

The pineapple within Franklin & Sons’ Pineapple Mixer with Almond “complements the warmth of rum”, while the almond, which originates from tiki drinks such as the Mai Tai, brings a “smoky finish for added depth”.

The second new mixer, Franklin & Sons’ Mandarin Mixer with Ginger, offers a “citrussy twist on a traditional ale”. Inspired by oranges present in whisky serves such as the Old Fashioned and Blood & Sand, it brings “aromatic sweetness and subtle spice of ginger”.

J2O LAUNCHES TWO NEW VARIANTS AHEAD OF SUMMER Britvic is unveiling two new J2O products – J2O Spritz Apple & Elderflower and J2O Summer Limited Edition Pear & Guava – ahead of the summer season.

The J2O Spritz Apple & Elderflower flavour offers a “more adult” variant. It is also the first Spritz flavour to feature a botanical ingredient.

The second new liquid, J2O Summer Limited Edition Pear & Guava, is designed to be enjoyed while socialising, with an “exotic burst of guava providing the ideal summer refreshment”.

Adam Russell, director of foodservice and licensed at Britvic, said: “Our new J2O variants have been designed to support outlets in meeting the demand for the growing number of customers looking to elevate their experience with more premium options.

“The new flavours and format will help encourage trade-up, particularly during the busy summer period when there is a significant increase in adult socialising occasions.

“Adult soft drinks consumed alongside food is another key growth area where the new J2O variants will excel. Relevant packs should therefore be present across all meal occasions to encourage trade-up and cross-category sales.”

16 www.barmagazine.co.uk

Fever-Tree unveils flavoured soda collection

Premium mixer brand FeverTree is rolling out a new premium range of flavoured sodas to the UK on-trade.

Taking the same approach used to craft its range of tonic waters, Fever-Tree’s The Soda Collection contains four variants – Raspberry & Rose, Mexican Lime, Italian Blood Orange and White Grape & Apricot – all of which are designed to perfectly pair with a variety of different premium spirits.

The brand is championing the Spritz serve, created by pairing a premium spirit with one of Fever-Tree’s low-calorie flavoured sodas, in a bid to appeal to today’s health-conscious consumers.

Craig Harper, Fever-Tree’s national on-trade sales manager, said: “Our new sodas mean bartenders can create sophisticated low-calorie Spritz serves, which look beautiful and taste even better. Take our Italian Blood Orange Soda, which is great with vodka or Italian aperitifs, or the White Grape & Apricot Soda, which works well with vermouth. These are delicious long drinks and so easy to make.”

RUBICON REVEALS NEW-LOOK PACK DESIGN Barr Soft Drinks is rolling out new colourful pack designs across its entire Rubicon range, with the aim to enhance the band’s presence behind the bar.

The refreshed look promotes Rubicon’s flavour range and “great taste” and has been designed to attract new consumers to the brand.

Outlets are encouraged to maximise sales increase by using new POS to highlight the packs.

Adrian Troy, marketing director at Barr Soft Drinks, said: “The new pack design has performed really well in research, with consumers viewing the new-look packs as vibrant, modern and eyecatching.”

Alongside the new pack design, an improved “fruitier tasting” recipe, which remains below the sugar levy, will be introduced to the Rubicon Still range.

Cider

The real deal Whether its packaged or draught, traditional apple or exotically flavoured, the possibilities cider presents are vast and exciting. Zoe fryday reports

C

ider is an extremely valuable category, delivering £2 billion to the on-trade every year, according to recent figures from out-of-home research specialist CGA. Across the UK, that’s 1 million pints and 400,000 bottles bought every day. 2018 presented an exceptional year for cider, driven by one of the hottest summers on record and major sporting events such as the World Cup. 2019 however, saw a dip in sales, most likely a result of Brexit uncertainty, and right now, with the destructive impact of coronavirus on the global economy, the 2020 market is becoming particularly difficult to predict.

Rosie Fryer, senior brand manager for Kopparberg, remains optimistic. “Lapping the success of 2018 was always going to be a challenge, and that is why we are seeing the data we are,” she explains. “2020 will see the category return to growth, with predictions for a warmer summer and plenty of innovation on the way.”

The team are promising an exciting year ahead regarding NPD, with lots of support available to bars, covering planning, merchandising, marketing and premium POS material.

As the fruit category is beginning to look evermore saturated, cidermakers are innovating in different ways.

Rosie encourages operators to maintain a diversified portfolio, containing both draught and packaged cider, to cater to different drinking occasions. She also emphasises the importance of keeping things interesting for consumers by introducing new flavours and seasonal expressions to the bar offering. In February, the brand unveiled Kopparberg Cherry, which combines traditional apple cider with

18 www.barmagazine.co.uk

Cider

a hint of sweet cherry. The 4% ABV variant has been developed with the warmer months and alfresco drinking front in mind, and, like the rest of Kopparberg’s bottled range, is best enjoyed over ice. “Cherry is a flavour that was consistently requested over the years, and the initial response has been amazing,” states Rosie. Although the cherry-flavoured cider initially launched in supermarkets, it will soon be available to the on-trade.

Draught fruit cider is also a pivotal focus for Kopparberg in 2020. A couple of years back, the brand made its debut on tap with blackcurrant and blackberry-flavoured Kopparberg Black, and now its bestselling Strawberry & Lime variant has arrived.

“Draught fruit cider is currently in stand-out growth, and attention should be paid to this when considering range and point of sale,” continues Rosie. “Operators should also start to embrace the idea of multiple draught options for fruit cider. A lot like beer, tiering your range will help drive sales and encourage customers to trade up.

Kopparberg Strawberry & Lime on draught is primed to drive growth.”

The leading trends in cider encompass the drinks industry-wide movement of premiumisation. Consumers are increasingly looking for products that are authentic, natural and of a superior quality, with an engaging story. At present, low and no-alcohol cider is in the limelight while the flavoured sub-category continues to develop at an impressive rate, with quirky flavours ranging from mandarin and grapefruit to coconut and lime. “As the fruit category is beginning to look evermore saturated, cidermakers are innovating in different ways,” explains Thomas Dunn, director of craft cider company Beard and Sabre. “Kombucha is becoming popular, CBD cider is on the horizon and hopped cider is making its way from the states to the UK.”

Hawkes Pineapple Punch As a dedicated hopped cidermaker, Beard and Sabre prides itself on combining tradition with vision. The team press fresh, 100% traditional cider varieties, grown on their Shepton Mallet orchard, and marry them with British hops, fermented with natural yeasts. “We offer a point of difference on the bar,” says Thomas.

“Hopped cider is an inoffensive, tasteful way of creating unique cider.” He explains that the Cascade hops within Beard and

Sabre’s premier hopped cider, Dolores, which is available in bottle, keg and bagin-box formats, imparts subtle pineapple and lychee notes to create an easy-drinking session cider, while newly-launched Freya is dry and incredibly hoppy. “We wanted to add a more specialist line to our range with Freya. The Summit hops provide citrus flavours and aromas, which complement our craft cider base. This year we are developing, for a 2021 launch, a CBD-infused

brothers cider reveals latest flavours Fruit cider brand Brothers, produced by Somerset cider company Showerings Cider Mill, is expanding its portfolio once again with the introduction of two new variants – Marshmallow and Tutti Frutti.

Recommended served chilled over ice, both ciders have been developed to help operators capitalise on the flavoured cider category’s growing popularity, specifically amongst Gen Z and Millennials, who are increasingly looking for “unusual” and “trendy” flavours.

With an ABV of 4%, Marshmallow, which is available in 330ml and 500ml bottles, blends marshmallows and sweet vanilla flavours, while the Tutti Frutti variant, available in 330ml format, combines fruits such as cherry, pineapple, grape and strawberry.

Brothers Marshmallow and Tutti Frutti are gluten-free, free from from artificial sweeteners and vegan-friendly. www.barmagazine.co.uk

19

Cider

cider. Many soft drinks are being developed with CBD and cider makes for a great vehicle for those looking for an interesting low-ABV craft option.”

For the team at Heineken UK, cider’s success in the on-trade is largely driven by mainstream brands and flavoured variants – the latter generating the most dynamic growth and providing consumers with greater choice. Category and trade marketing director Jerry Shedden praises mainstream apple cider for its accessible and sessionable credentials. “It is integral

Consumers want the real deal, so when it comes to drinks, they look for products that represent the best artisan skills. They want high quality, clear provenance and less alcohol. to a outlet’s offering and should be the first tap on almost every bar,” he counsels.

“Maintaining an army of loyal followers, Strongbow Original is stocked in 40,000 pubs and sells 300,000 pints every day across the UK, delivering £8,100 per bar, per year.” This national favourite, Jerry explains, can be paired with its flavoured counterpart, Strongbow Dark Fruit, to increase category rate of sale. “If you haven’t space for two cider taps, now you can serve either Strongbow Original or Strongbow Cloudy Apple with Strongbow Dark Fruit on the brand’s impactful dual fount.”

With tap space becoming increasingly limited, Heineken suggests maintaining throughput and quality with mainstream draught cider options, while offering choice and premiumisation

20 www.barmagazine.co.uk

through packaged cider. “Consumers are willing to sample new products in packaged format, which means there’s more opportunity for you to experiment, such as by introducing exotic flavours.” Old Mout, Jerry claims, is leading this trajectory. The New Zealand-born cider brand’s portfolio consists of four fruit combination variants – Strawberry & Pomegranate, Kiwi & Lime, Berries & Cherries and finally, Pineapple & Raspberry, which launched to the market in March 2019. Old Mout Berries & Cherries is also available as an alcohol-free version, helping bars to entice health-conscious patrons looking to moderate their alcohol intake. All ciders in the range are natural, vegan-friendly and gluten-free, while the packaging is 100% recyclable, strengthening the brand’s ethical and sustainable ethos.

It’s clear that consumers want better made and better tasting products as a whole. London’s urban cidery Hawkes has one goal – to get quality cider into drinkers’ hands. The Bermondsey-based producer

Strongbow dual fount

transparency and education The team at Aston Manor Cider believe that 2020 needs NPD and innovation from cider brands in order to help attract new consumers and help reinvigorate the category. The UK cidermaker is hopeful for an uplift in sales in the year ahead.

In terms of trends, transparency and education will be key, says Katie Walker, brand manager at Aston Manor Cider. “Consumers are seeking out more information about the products they’re buying; they want to know where the ingredients come from, the sustainability surrounding them and how they are effecting their health in terms of sugar levels and calories. Therefore, it’s likely we’ll see a rise in smaller, craft brands.”

Katie explains that 2020 is an exciting year for Aston Manor’s Kingstone Press brand, which has recently adopted a fresh new look, which rolled out in March. “We have transformed the brand to allow us to step into a more contemporary space of the cider category,” outlines Katie. “The branding focusses on what makes Kingstone Press unique; our modern methods and depth of cider knowledge that goes into every single pint poured.”

Tapping into the trend for moderation, the team will also be launching a low-alcohol 0.5% ABV Kingstone Press cider in the early summer, available in 500ml glass format.

For more info on installing a dual fount, contact your Heineken Sales Rep, call The Customer Hub (03458 787071) or visit www.heineken.co.uk/direct

*CGA Managed Volume Pool data up to end July 2019, draught cider stockists who implemented the dual fount’ this includes outlets who added Strongbow to their range as part of the dual fount install. Based on 117 outlets.

CIDER

offers an comprehensive choice of ciders, from the crisp and classic medium-dry Urban Orchard through to the light and fruity Doom & Bloom rosé, available to bars in bottles, cans and keg. “Our aim has always been to bring people into cider and show them the depth and complexity of our favourite drink,” says Elliot Allison, marketing manager for Hawkes. “What has really impressed us this year is that the demand for fruit cider is ever increasing, and we get almost daily questions about what new style of fruit cider we’ll be releasing next.” From April, Hawkes’ Pineapple Punch will be available. The co-fermented pineapple and apple cider, Elliot says, tastes like liquid sunshine. “We’ll be launching the new cider in our Taproom with a pineapple takeover and we’ll be on draught at bars across the country.”

Alistair Morrell, CEO of trade alliance Cider is Wine, recognises that the overriding movement towards premium products with quality credentials has opened up the global market for ciders produced like wine.

“These kind of ciders are made exclusively from the total or partial fermentation of freshly pressed apples and pears, or apple and pear must, without the use of concentrates,” he explains. “Consumers want the real deal, so when it comes to drinks, they look for products that represent the best artisan skills. They want high quality, clear provenance and less alcohol, too. Authentically made 100% apple content ciders can deliver on this. These ciders contain half the alcohol of a bottle of wine and represent a great opportunity to explore and discover a whole new area of taste, while reducing alcohol intake.”

Alistair determines that many consumers,

We’re optimistic that people will start to fully appreciated the wonders of this ancient drink. and, come to that, the trade, are not aware that there is no global standard for cider. “In the UK, most ciders are made from just 35% juice, all of which can be from concentrate, yet if you buy a bottle of wine, you are guaranteed by law that it comes from 100% grape juice. 100% apple content ciders made this way can be just as attractive as any wine, and, like wines, are redolent of the region where they are grown. Just as a New Zealand Sauvignon Blanc from the Marlborough region is different from one produced in the Loire

in France, Somerset ciders taste different to those made in Tasmania, Vermont in the USA or Vännäsby in Sweden, even if the same apple varieties are used.”

When consumers are browsing the drinks list, cider often takes a back seat, compared to craft beer. It has a negative association, which is a result of poor products with low juice content, underwhelming branding and high ABVs. However, attitudes are changing, with the introduction of new producers shaking up the scene. This is the view of Alice Churchward, founder of UK-

CRANES DRINKS ROLLS OUT PREMIUM APPLE CIDER

Beard and Sabre’s hopped cider process

22 www.barmagazine.co.uk

British drinks producer Cranes is targeting the UK on-trade with its latest launch – Cranes Premium Apple Cider.

The traditional variant, which joins the brand’s three flavoured ciders – Blueberries & Apples, Cranberries & Limes and Raspberries & Pomegranates – is made using 100% fresh juice from British apples, which are picked and pressed on the same day to deliver a “naturally crisp” and “refreshing” cider.

The 4.8% ABV cider, which is gluten-free and suitable for vegans, will be available on draught and in 500ml bottles.

Dan Ritsema, co-founder of Cranes Drinks, who works alongside his twin brother Ben, explains: “We have been asked a lot if we produce a traditional apple cider, so this got us thinking. We wanted to create something which was completely natural, following on from our range of naturally light fruit ciders.

“We then began developing our apple cider, which uses 100% fresh juice. As soon as the juice is pressed, it goes straight into the tanker and is fermented naturally, the way we believe, the Romans, the inventors of cider, intended.”

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Cider

based small-batch cider and beer distributor The Real Al Company. In 2020, Alice expects to see a larger range of craft cider moving into fridges. She predicts that more and more cider producers will be experimenting with different fruit blends, collaborations with breweries, Champagne methods and barrel-aged ferments. “We also hope to see 750ml bottles having more of a presence in the fine dining sector, sitting alongside

juice, created using a blend of three apples – Dabinett, Yarlington Mill and Stoke Red – grown in ancient orchards with fantastic terroir. “It’s a recipe designed to quench thirsty drinkers looking for a full juice pint whilst challenging those searching for depth and flavour. It’s not dissimilar to the infamous Côte Breton French cider, which has a huge respect and following.” Alice says that when the team introduced Crafty

Consumers are willing to sample new products in packaged format, which means there’s more opportunity for you to experiment, such as by introducing exotic flavours. wine, served chilled in a wine glass. Overall, we’re optimistic that people will start to fully appreciated the wonders of this ancient drink.”

The Real Al Company has a loyal customer base of venues across London, including bars, pubs, restaurants and taprooms, which it delivers to up to four days a week.

Its Crafty Apple cider is fermented from 100% bittersweet Herefordshire cider fruit

24 www.barmagazine.co.uk

Apple as a keg offering, they received a lot of interest from boutique pub chains such as Laines, Frontier and Pub Love. “We loved the fact that they liked the product and the branding, but also, they felt it necessary to introduce a change to their line-up. We’ll be releasing Crafty Apple in bag-in-box this summer and are working with an amazing London illustrator on the rebrand of the labels for both this and our bottles.”

Although there’s a lot of uncertainty surrounding the year ahead, not just for cider, but for the drinks and hospitality industries as a whole, there’s a wealth of innovative products for bars to explore and help attract new drinkers to the category.

Once the Covid-19 crisis is over, Brits will breathe a sigh of relief and head to their favourite pub garden to order a cold, crisp cider to enjoy in the summer sunshine.

Cider

Making waves AdnAms enters the cider mArket Wild WAve, Which is Also noW AvAilAble in A loW-Alcohol formAt

T

he idea of Adnams’ Wild Wave cider emerged from a bracing walk on the east coast of England.

Using their industry knowledge and 148 years of Adnams brewing experience, Adnams master brewer Fergus Fitzgerald and master of wine James Davis were inspired to craft an English premium cider as refreshing as the east coast surf.

Teaming up with master cidermaker Rod Clifford, Wild Wave was born.

Bright and sparkling, with aromas of fresh apples and bittersweet acidity, Wild Wave hit the shelves and taprooms in 2019 to rave reviews. Naturally, Wild Wave 0.5%, the first low-alcohol cider from Adnams, was to follow. Released early 2020, Wild Wave 0.5% has been crafted to give the true aromas, flavours and textures of a crisp English cider, whilst answering the rapidly growing demand for premium low-ABV drinks.

The apples for both Wild Wave and Wild Wave 0.5% are grown in the foothills of the Malvern Hills, an area known for its natural beauty, rolling landscapes and excellent cider. Adnams uses a blend of 50% bittersweet and 50% dessert apples to create its ciders. Elegantly balanced with

a tart bittersweet acidity and a mediumdry finish, the Wild Wave family reflect the UK, from shires to shore. Both ciders are recommended served at “North Sea temperatures” for full coastal refreshment.

Visit www.adnams.co.uk to find out more about Adnams’ ciders.

MAKES A SPLASH AT BOTH 5% AND 0.5% ABV Our fresh and fruity Wild Wave cider range is made entirely from English apples. The blend of dessert and bittersweet apples is deliciously refreshing and gives a distinctly English cider taste.

To find out more or enquire about stocking Adnams products, simply call us on 01502 727272 Wild Wave 5% is available in a 330ml can, 30l and 50l keg. Wild Wave 0.5% is available in a 330ml can.

www.barmagazine.co.uk

25

BEER

ADNAMS PARTNERS WITH CAMDEN TOWN BREWERY Adnams and Camden Town Brewery have come together to launch a new beer in the UK. The new India pale ale, branded Camden-on-Sea, is a combination of Camden Town Brewery’s Camden Helles Lager and Adnams Ghost Ship. It is said to offer “light and crisp lager notes reminiscent of Camden Hells” but finishes with the “citra hoppy bite of Adnams’ Ghost Ship”.

The beer is the first in a series of four craft brewery collaborations hosted by Adnams throughout 2020. These collaborations take inspiration from Adnams’ Ghost Ship pale ale, which celebrates its 10th anniversary this Halloween.

Fergus Fitzgerald, head brewer at Adnams, said: “The first ever Adnams collaboration was with Camden Town, so it’s great to see it come full circle. These collaborations give us the chance to work with breweries we respect and admire to create something new – the best of us all.

“We are looking forward to seeing our popular Ghost Ship pale ale take different forms throughout the year as we celebrate its 10th anniversary.”

26 www.barmagazine.co.uk

Redchurch launches Etna Blood Orange Gose Redchurch Brewery has unveiled Etna Blood Orange Gose, the latest release in its Urban Farmhouse series.

Available in 330ml bottles, 20L key keg and 30L keg, the traditional 4.6% ABV Gose, has the addition of Sicilian blood orange juice, which creates a “sharp and refreshing springtime treat”.

It is described as clean and effervescent, with a restrained but noticeable sourness, accompanied by the pink Himalayan sea salt, bringing a “fruity twist” to the classic Gose.

Trevor Porter, managing director at Redchurch, said: “We are excited about this new release and selected the flavour profile based on consumer feedback. Many of our customers have expressed an eagerness to try it. The continued success of this brand is a testament to our brewing pedigree.”

Family-owned Hampshire winery Hattingley Valley, which specialises in English sparkling wines, has launched its first range of premium still wines, comprising a 2019 Rosé and a 2016 Pinot Noir.

A “light and elegant” wine from the 2019 vintage, the limited edition Still Rosé is made from Pinot Noir Précoce sourced from Kent and Berkshire vineyards.

Using fruit picked just before rainfall, the wine is processed in the saignée method and fermented in stainless steel tanks for five months, giving it a “delicate yet vibrant acidity”, with “refreshing notes of red fruit”.

Made from 100% Pinot Noir, the 2016 Still red wine uses the “ripest black grapes”. Fermented on the skins for two weeks before being transferred to French oak barrels, where it is aged for a further three years, the full-bodied wine tastes of “rich dark berry fruit, with notes of smoke”.

Hattingley Valley’s Still Rosé is available from early April and Still Pinot Noir will be released later on in the year.

LANCHESTER WINES DEBUTS HIGH SIDE MALBEC Lanchester Wines is continuing to expand its range of boutique bulk wines with the launch of High Side, a high altitude single vineyard Malbec.

High Side is made from grapes grown at 1,650m above sea level in an area bordering the Cordillera of Los Andes Mountains, department of Calingasta, and west of the San Juan province, in Argentina.

Due to high levels of sun exposure, as well as the area’s thermal amplitude and high altitude, the grapes are developed to create “exuberant” wines with “big body”.

High Side is described as “soft and velvety, with an intense hit of ripe blackberries and dark plum on the tongue allied to notes of dark chocolate and a slight touch of black pepper”. It also benefits from a “long and satisfying finish”.

WINE

HATTINGLEY VALLEY DEVELOPS FIRST STILL WINES

Gonzalez Byass UK releases Manzanilla

The UK division of Gonzalez Byass has added an country-exclusive Manzanilla sherry to its portfolio.

Produced at the Delgado Zuleta bodega in Sanlúcar de Barrameda, near Cadiz in south-west Spain, the sherry boasts apple, camomile, almond and bread notes. On the palate, it balances “zesty lime, fresh apple, creamy almonds and toasted bread”.

Domecq Manzanilla is suggested paired with cured meats, salted almonds, or with fish, seafood and oriental dishes.

Martin Skelton, MD, Gonzalez Byass UK, said: “We are delighted to be able to add this excellent quality Manzanilla to the Gonzalez Byass portfolio.

“Our relationship with Domecq has allowed us to source sherry outside of Jerez and offer our customers a onestop-shop for all their sherry needs.

“It has been specially selected from the wines at Domecq by Gonzalez Byass winemaker, Antonio Flores for the UK market, where it will be sold exclusively.”

GUSBOURNE ROLLS OUT BLANC DE BLANCS 2015 AND BRUT RESERVE 2016 Kent-based wine producer Gusbourne has unveiled its latest vintages of Blanc de Blancs and Brut Reserve.

The 2015 vintage experienced an early April bud burst, followed by good weather throughout flowering. Cooler weather in August meant a later than average veraison.

Blanc de Blancs 2015 is pale gold in colour, with a “gentle yet persistent mousse, blending classic Chardonnay notes of zesty citrus fruit, green apple, preserved lemon and ripe pear on the nose”. The wine has enjoyed 42 months aging on its lees.

A mild spring in 2016 resulted in mid-April bud burst, with warm and dry weather during flowering and an abundant fruit set, followed by an early August veraison.

Brut Reserve 2016 has spent 36 months on its lees and is “deep gold, dark and rich, with a delicate mousse and perfume of honeyed green apples with hints of white peach and toasted nuts”. The palate is “fruit driven, with red apples, poached pears and bright red berry fruit. It displays subtle flavours of peach and developed toasty notes of freshly baked bread, roasted nuts and apple pie before a long, elegant and rounded finish”. www.barmagazine.co.uk

27

Drinks

Pink HoocH Hits tHe on-trade

Martini launches pair of non-alcoholic aperitivostyle drinks Bacardi is venturing into the alcohol-free drinks category with the release of Martini Non-Alcoholic Aperitivo.

Comprising two variants, Vibrante and Floreale, Martini NonAlcoholic Aperitivo has been created for occasions when consumers are choosing not to drink alcohol, but still want to enjoy a sophisticated and refreshing drink or cocktail.

Taking the same wines that are used in Martini’s classic vermouths, the alcohol is gently removed and infused with a selection of sustainably-sourced botanicals.

Vibrante balances natural botanicals and Italian bergamot, resulting in a “fruity aperitivo” that is “characteristically Martini”, while Floreale “takes inspiration from the delicate sweetness of Roman chamomile”, combined with botanicals to create a “unique floral tasting experience”.

Both liquids are suggested served simply with ice or as a Martini Non-Alcoholic Aperitivo & Tonic, combining 75ml of Vibrante or Floreale with 75ml of tonic over a generous serving of ice in a balloon glass with an orange wheel to garnish.

Uk laUncH for scarPa extra-dry Unfiltered VermoUtH di torino Master of wine and Winetraders founder Michael Palij has collaborated with Antica Vinicola Scarpa to create Scarpa Extra-Dry Unfiltered Vermouth di Torino.

The new vermouth, which is described by Michael as “the most exciting addition to any bartender’s repertoire since the cocktail shaker”, is produced using the same process as the winery’s classic white vermouth – except it is not filtered before bottling, with only natural, non-extracted botanicals and herbs.

Michael said: “Scarpa Extra-Dry Unfiltered Vermouth di Torino has a hint of natural cloudiness in the glass and notes of citrus, grapefruit pith, olive oil on the palate, with earthy, nutty flavours.”

“With just 30g/l of residual sugar, it redefines a ‘wet’ Martini, allowing for a drier style with masses of additional complexity from the natural botanicals”.

“In addition to its versatility as a modern cocktail ingredient, it makes an ideal Spritz when lengthened with soda, with the gentian carrying a crisp bitterness through to the palate.”

28 www.barmagazine.co.uk

Global Brands is tapping into the pink drinks trend with the launch of a new alcoholic raspberry lemonade from its ready-to-drink brand Hooch.

Pink Hooch joins the original Hooch Lemon Brew and its tropical counterpart Hoola Hooch, which blends flavours of passion fruit, mango and pineapple, in the brand’s line-up.

Available in 275ml bottles, 70cl bottles and 440ml cans, with an ABV of 4%, the new flavour has been developed to “create a buzz” within the bartending community.

The launch campaign focuses on the drink being “pink with attitude”. The can and bottle are adorned with an abstract black, yellow and pink design and a tag-line #notprettyinpink.

Hooch brand controller Christian Sarginson said: “Across the UK, pink accounts for 27.5% of gin sales, with rose lemonade also making waves on Instagram. Through the launch of an alcoholic raspberry lemonade with attitude, such as Pink Hooch, we are tapping into consumers’ lust for pink drinks while injecting into the market a bold, flavourpacked and degendered take on the trend.”

Pink Hooch is available for on-trade stockists via Molson Coors, Carlsberg, Matthew Clark and Primo.

Mancino Vermouth has collaborated with Italian coffeehouse Barbera Caffè to create Kopi, a new coffee vermouth made with Indonesian coffee beans. Kopi blends three Italian white wines – Arneis, Trebbiano and Fiano – and 14 Robusta coffee beans, which have been hand selected in Java and dark roasted in Naples. The liquid, which has a content of 0.5% of coffee per 500ml bottle, is said to boast a creamy palate typical of barista-style coffee.

According to its makers, it recalls childhood memories in Italy related to the preparation of tiramisu, and combines them with the adventurous experiences of coffee in Asia. The Mancino Vermouth portfolio is distributed in the UK by Spirit Cartel.

Halewood Wines & Spiritsowned Welsh distillery Aber Falls has extended its range with the release of a gingerbread-flavoured liqueur, which also toasts a new bottle design for the brand. Described as perfect for mixing, sipping and savouring, the 20.3% ABV liquid is “rich amber in colour”, offering “warm ginger and honey aromas, cinnamon and sweet vanilla on the palate, and a creamy finish”. It presents the first product in the brand’s portfolio to boast a new bottle design. This features a slimmer waist, new branded shrink sleeve and a Welsh dragon embossed onto the neck to showcase Aber Falls’ Welsh roots.

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Triple whammy for hospitality

Illva Saronno launches UK subsidiary Premium Italian spirits company Illva Saronno, best known for Disaronno and Tia Maria, has announced plans to launch its own UK subsidiary, Disaronno International UK. The announcement of the new subsidiary comes as Illva Saronno gets ready to unveil a series of new innovations which it will be bringing to the UK market in 2020 and 2021.

From January 2021 Disaronno International UK will be fully responsible for the distribution, sales and marketing of Illva Saronno brands in the UK. The launch of Disaronno International UK will see the mutual end of a 20-year partnership between Illva Saronno and William Grant & Sons UK as of December 2020. The two companies will continue their strong working relationships across other international markets.

By rachel DoBson, managing Director, lynx Purchasing

B

ad luck travels in threes, and the hospitality supply chain is threatened by a triple whammy of challenges in the form of tighter immigration controls, the aftermath of the storms and the coronavirus outbreak.

Any one of these things would have the potential to cause serious disruption in terms of both price and availability.

Taken together, it would be very wise for hospitality businesses to have plans in place for the next few months in terms of menu flexibility.

Immigration controls: With the UK having formally left the EU at the end of January, the new points-based rules announced from the start of 2021 will affect many operators directly in as well as having an effect throughout the supply chain.

Weather: A series of storms has left many parts of the UK flooded or waterlogged, and many producers won’t know the full extent of damage to their crops until the time comes to harvest.

Coronavirus: This is a quickly changing situation, but it is clear that measures to prevent the spread of Covid-19, both within the UK and globally, are likely to significantly affect the supply chain, and will inevitably have an impact on availability.

Consumer confidence is the big unknown. As always, though, the best advice is to keep talking to suppliers, keep menus and dish descriptions flexible and be ready to change where needed.

Visit www.lynxpurchasing.co.uk.

30 www.barmagazine.co.uk

Pernod ricard invests in italicus French drinks giant Pernod Ricard has added Italicus, a super-premium bergamot-infused aperitivo, to its portfolio.

The new partnership presents the latest in a series of deals illustrating the group’s active portfolio management, part of its “Transform & Accelerate” plan.

Originally launched in 2016, Italicus Rosolio di Bergamotto is an Italian 20% ABV liqueur that blends bergamot peel, Cedro lemons, chamomile, lavender, genitan, yellow roses and Melissa balm.

It was created by world-renowned mixologist and Italian spirits expert Giuseppe Gallo with the ambition to “revive the rosolio aperitivo category”. Giuseppe will be the active CEO in the brand’s ongoing development.

Giuseppe said: “Since its launch, the brand has experienced success with both the ontrade and consumers, and it is now time to consolidate with this heavyweight strategic partner in order to accelerate our global distribution.

“We have an ambitious plan to build Italicus into one of the world’s most successful aperitivo brands.”

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31

SPIRITS

Pernod rICard unveIls absolut PassIonfruIt Pernod Ricard’s vodka brand Absolut is launching a new flavoured expression – Absolut Passionfruit.

The new addition to Absolut’s flavoured vodka range, which also includes grapefruit, strawberry, rhubarb, vanilla, raspberry, mango and lime variants, offers a new “exotic taste” for summer 2020.

Passion fruit is the flavour breaking boundaries this year, with interest increasing by 12% compared to the previous year, according to Google Trends.

Absolut Passionfruit provides a “powerful aroma of juicy, sun-ripened passionfruit, creating a combination of tropical fruits and well-balanced sweetness, leaving a satisfying and smooth taste with distinct passionfruit character”.

Raja Banerji, marketing director at Pernod Ricard UK, said: “Absolut is a pioneer of new and exciting drinks, and Absolut Passionfruit is the flavour to quench the growing demand for passionfruit-flavoured cocktails and mixed drinks. This launch is primed to elevate existing drinking occasions just in time for summer.”

Absolut Passionfruit is available in 70cl format and will be rolling out across the on and off-trade from April 2020.

Global brands launChes PreMIuM sPIrIts unIt Independent drinks producer and distributor Global Brands has formed a new spirits division to capitalise on the growing trend for premium drinks.

The new division, which goes by the name of Inspirit, is making its debut with a range of gins, spanning five distilleries, and also explores the rum, tequila, whisky and low/no categories.

Inspirit’s portfolio features brands including Rock Rose Gin, Mistral Gin, Gin Raw, Didsbury Gin, Teichenne Gin & Liqueurs, Holy Grass Vodka and Bonanto Aperitivo.

The Inspirit team, which includes specialists in cocktail consultancy, venue management and site openings, plan to showcase the brands through collaborations, consumer experiences and high-profile brand activations, utilising Global Brands’ network of resources around the UK. Tim Garratt, commercial manager for Inspirit, said: “The initial focus of the Inspirit portfolio will be celebrating the growth and popularity of gin in the spirits industry, but we are actively looking for likeminded brands, especially within rum, tequila and whisky.”

32 www.barmagazine.co.uk

Three Stills releases Puffing Billy Steam Vodka

The Three Stills Company has launched a new vodka from its The Borders Distillery in the UK. Puffing Billy Steam Vodka (40% ABV) is an unfiltered malted barley vodka. It is named after the Carterhead still, which plays a “key role in its production”.

The small-batch spirit is steamed through charcoal inside the still, rather than filtered as a liquid. This is said to result in “depth of character” and a “creamy mouthfeel”.

Rod Gillies, head of marketing at The Borders Distillery, said: “Our distillers developed a unique way to make vodka – potdistilled malted barley spirit, re-distilled in a Carterhead, and steamed through charcoal. It’s the only vodka in the world made like this.”

Puffing Billy Steam Vodka is described by its makers as a versatile spirit for mixology. It can be balanced with sharp and dry mixers, while the tropical, citrus and grassy notes are said to work well with berry fruit flavours. The vodka’s “subtle malt character” can also balance stronger citrus or sour fruit tastes such as grapefruit.

Ireland’s Muff lIquor Co launChes In the uK Irish spirits producer The Muff Liquor Company has made its debut in the UK. The distiller, which is based in the village of Muff, County Donegal, makes premium potatobased spirits, including a vodka and a gin.

Muff Vodka is distilled six times for a “clean and creamy texture” and has an added hint of vanilla.

It is suggested enjoyed neat.

The second spirit, Muff Gin, is produced using a potato base from four types of Irish potato. Employing a pot still distillation process, it features nine botanicals – mandarin, elderflower, grapefruit peel, juniper, rosemary, lemon, angelica, lime and champagne essence.

Distilled six times, the gin offers notes of zesty citrus, a hint of elderflower, spice and bittersweet mandarin and is recommended served with an orange garnish.

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If you need advice on money management or other issues like health, relationships or housing call our helpline on 0808 801 0550 or visit licensedtradecharity.org.uk The last thing you want to do is bottle things up.

RUM

The Duppy Share releases pineapple and kola nut spiced rum Premium spiced rum brand The Duppy Share has extended its range with the launch of a pineapple and kola nut-flavoured expression.

Developed in collaboration with Robin Honhold, former head of operations at Mr Lyan Ltd and cofounder of drinks innovation team A/O, the new rum variant has been specifically designed with the on-trade in mind.

Described as a spicier take on The Duppy Share’s original rum, The Duppy Share Spiced has been created to stand up in mixers such as ginger, soda and cola, and can be used as an ingredient in playful twists on classic cocktails.

The 37.5% ABV expression uses a blended base of aged rums from Worthy Park in Jamaica and Four Square in Barbados. It is made with 100% natural flavours.

As well as featuring “vibrant” pineapple and “rich” kola nut, the rum is said to offer supporting notes of ginger, vanilla, clove and nutmeg, and brightness from grapefruit, orange and basil.

Signature serves include the Spiced Caribbean Cola, which mixes The Duppy Share Spiced with cola and is garnished with fresh mint leaves, and the Spiced Pineapple Daiquiri, the brand’s twist on a much-loved classic.

DeaD Man’s Fingers creates pineapple-FlavoureD ruM Halewood Wines and Spirits-owned spiced rum brand Dead Man’s Fingers has introduced a new pineapple variant.

The 37.5% ABV flavoured rum is “bold yet smooth”, with a hint of sweetness from roasted and candied pineapple, soft brown sugar and nutmeg. It also features aniseed and lime.

Dead Man’s Fingers Pineapple Rum has been developed in line with cocktail trends of simple serves and light, refreshing tastes. It can be mixed with lemonade, lots of ice, a lime wedge and fresh mint to create the brand’s hero serve, the Tropical Lemonade.

Dead Man’s Fingers Pineapple Rum joins three other flavours in the premium rum range – Coconut, Coffee and Hemp – as well as the original Spiced Rum.

34 www.barmagazine.co.uk

Bombay Sapphire is introducing Bramble, a new flavoured gin created using fresh blackberries and raspberries.

The 37.5% ABV variant is “bold and rich” – both in colour and flavour – and is made from a 100% natural fruit infusion, with no added sugar. Freshly harvested blackberries and raspberries are balanced with Bombay Sapphire’s “vibrant juniper notes”.

Bombay Bramble is inspired by the modern classic and eponymously named gin cocktail, The Bramble, created in 1984. The berry-flavoured gin has been designed to simplify the mixing of the iconic serve and help bartenders to “evolve” it.

The team at Bombay Sapphire believe that Bramble provides plenty of possibilities for cocktail experimentation as it “allows you to control the sweetness of each drink and tailor serves to suit varying flavour palates”.

For example, pairing the gin with tonic and a squeeze of lemon over ice will result in a Bombay Bramble & Tonic, while preProhibition classic the Clover Club combines Bombay Bramble, egg white, lemon juice, raspberry syrup and fresh raspberries.

CORNWALL’S HEALEYS MOVES INTO THE GIN MARKET Cornish drinks producer Healeys has created two gins based on the recipe and style of its popular cider brand Rattler.

The process starts with the same apples used to create Rattler Cyder, which are pressed, fermented and distilled twice. The spirit is then blended with seven botanicals, including juniper, coriander, lemon, orange, iris, angelica and mace.

The new range contains Rattler Cornish Dry Gin, which is recommended enjoyed with tonic and a slice of lemon or with Healeys’ newly-launched sparkling Avalade range, and Rattler Cornish Pink Gin, a raspberry-infused variant suggested mixed with Avalade Rose Lemonade and a raspberry or blueberry garnish.

Commercial director Joe Healey said: “We saw an opportunity to inject some fun into the gin market and Rattler is the brand to do this, while ensuring the exceptional quality and craftmanship for which we are renowned.”

The Rattler spirits range, which already includes Rattler Brandy, will be growing throughout the year, with the launch of Rattler Rum expected soon.

GIN

BOMBAY SAPPHIRE DEVELOPS BRAMBLE GIN

Greenall’s releases Blood Orange & Fig Gin

Quintessential Brands is further bolstering its Greenall’s zerosugar flavoured gin portfolio with the launch of a new Blood Orange & Fig variant.

Available from April, the new expression taps into the growing popularity of orange-flavoured gins, and sees Greenall’s Original London Dry Gin infused with natural blood oranges and an “exotic twist” of fig.

Bottled at 37.5% ABV, the result is a “crisp and refreshing” gin that offers a “citrusy take” on the classic London Dry style.

Greenall’s Blood Orange and Fig Gin has a light orange hue and is best enjoyed over ice together with premium tonic water or lemonade and sliced blood orange to garnish – a simple serve suited to summer social occasions.

Russell Kirkham, marketing director for Quintessential Brands UK, Greenall’s brand owner, said: “With research showing a clear consumer demand for orange-flavoured gins, we’re excited to be adding Blood Orange & Fig into the mix – a flavour that we’re confident will be a huge hit this summer!”

FRANCE’S GIN D’AZUR ENTERS THE UK MARKET Gin D’Azur, a premium French gin from Saint Sauvant distillery in Cognac, is now officially available in the UK. Every element of Gin D’Azur, from the taste and the smell to the bottle hues, has been curated to “capture the essence of the iconic French coast”.

The 43% ABV gin is produced using traditional French distillation methods and botanicals indigenous to the Côte D’Azur.

The liquid offers a blend of botanicals, including thyme, rosemary and lavender from Provence, marjoram from AlpesMaritimes and Menton lemon peel finished with salt and star anise from the Camargue region.

Gin D’Azur is created using the traditional process of distilling each botanical separately in an Alambic Charentais. Employing a refined distillation procedure, a customised profile is designed for each botanical, specifying its own temperature, cuts of foreshots and feints and pressure of gas in order to “capture the best aromatic compounds of each ingredient”. www.barmagazine.co.uk

35

GIN

KOPPARBERG ADDS PASSION FRUIT & ORANGE VARIANT TO GIN PORTFOLIO

Gordon’s releases Sicilian lemon-flavoured variant Diageo-owned gin Gordon’s is launching a Sicilian Lemon variant, which offers a “Mediterranean twist” on the original recipe, in time for summer.

Made with 100% natural flavours, the 37.5% ABV flavoured gin “balances” the classic characteristics of Gordon’s with juicy Sicilian lemons. It is suggested served in a large, chilled glass over ice with tonic, finished with a wheel of lemon.

Jessica Lace, head of Gordon’s Europe, said: “We have spent a long-time crafting Gordon’s Sicilian Lemon to ensure we deliver the perfect balance of flavours. The result is an outstandingly zesty gin that delivers a zesty twist for consumers seeking new ways to enjoy their favourite G&T. “Following the amazing response to Gordon’s Premium Pink Gin, we aim to continue to engage the interest of current gin drinkers and recruit a new audience into the category with our new flavour innovation.”

WILLIAM GRANT & SONS EXPANDS VERANO GIN RANGE William Grant & Sons UK has added a passion fruit-flavoured expression to its premium Verano Gin range.

Verano Gin is inspired by “the relaxed lifestyle and colourful vibrancy that comes with Spanish summers”. Infused with tropical passion fruit, the new variant, which is described as “bursting with summer vibes”, has been created to be enjoyed with friends. It joins two existing flavours – Verano Watermelon and Verano Lemon.

Verano Passion Fruit Gin is recommended served in a sharing jug mixed with tonic water, for a sweet twist on a classic G&T, or lemonade, garnished with wedges of fresh passion fruit.

Ifan Jenkins, UK marketing director at William Grant & Sons, said: “Our hugely popular Verano Gin range deserves a brand new, delicious flavour, which not only tastes fantastic, but gives people a new opportunity to try ‘top trending’ passion fruit in a fresh way.

“With Verano, we have introduced more vibrancy, informality and sociability into enjoying gin and we anticipate Verano Passion Fruit Gin being another big hit, with friends enjoying uplifting drinking moments all summer long.”

36 www.barmagazine.co.uk

Kopparberg is rolling out a new passionfruit and orange-flavoured gin, which joins its two pink variants, Strawberry & Lime and Mixed Fruit.

The latest addition to the Kopparberg gin family is infused with passion fruit and orange, offering a “bold and exotic taste”.

Bottled at 37.5% ABV, it is said to make a perfect alternative to a pink gin, and is suggested served over ice with a tonic or lemonade mixer and a slice of orange.

Rob Salvesen, head of marketing for Kopparberg, said: “Off the back of Kopparberg Strawberry & Lime Gin being the most successful BWS NPD launch last year, we are looking to once again replicate this success into the summer of 2020 with the launch of our new Passionfruit & Orange variant.

“Listening to our consumers and spotting trends is key to Kopparberg’s success, and the growing trend for citrus and orange-flavoured drinks is what has inspired this launch.

“The gin market is continuing to grow and this new flavour delivers a bold and refreshing taste, offering gin drinkers even more variety within the Kopparberg Gin portfolio.”

Hampshire-based craft distiller Gorilla Spirits Co is releasing the first batch of its sherry cask-finished gin, Silverback VSOG (Very Special Oaked Gin), this spring. According to Gorilla Spirits founder and master distiller Andy Daniels, Silverback VSOG has complex high notes of gin married with the depth of flavour brought about by the cask – silky spice, a hint of vanilla, dried fruit and a sweet smokiness. The spirit is recommended served as a dinner digestif or used for a riff on a classic cocktail such as a Martinez or an Old Fashioned.

Silverback VSOG is expected to be available in April or May 2020, but the exact date is yet to be determined.

Aviation American Gin has appointed Proof Drinks to lead its UK distribution. Owned by actor and producer Ryan Reynolds, the craft gin is distilled and bottled in Portland, Oregon, and features seven principle botanicals, including juniper, lavender, Indian sarsaparilla and anise. The gin originally launched in 2006 and is now available in more than 40 counties. As the brand seeks to continue its expansion across the pond, Proof Drinks has been brought on board to help grow Aviation’s footprint within the UK on and off trade.

Whiskey

The American way

Woodford Reserve Long Old Fashioned

Whiskeys from the Us continUe to inspire Britain’s Bartenders and consUmers

D

riven by classic cocktails and discerning drinkers looking for quality, flavourful liquids, American whiskey is growing as a category in the UK. Premium and super premium expressions are leading the way and consumers are becoming more adventurous in their choices, moving, little by little, away from gin and further towards indulgent dark spirits. This presents a great opportunity for operators to explore what brands are out there and elevate their whiskey offering to new heights.

David Hood, general manager of Spirit Cartel, proposes that, to help spur on American whiskey sales in the on-trade, recommendation and advocacy are key.

He explains: “Bourbon, especially, is seen as a sophisticated and educated choice whilst out with friends, but the category needs to deliver new experiences, as well as offering confidence in making choices outside more familiar, established brands.”

The distributor works closely with bars, and, of late, has witnessed an impressive level of experimentation with American whiskey, particularly through cocktails. “In more specialist bars, we are seeing a lot of ‘fat washes’, where a spirit and source of fat, such as bacon fat, are mixed at room temperature or through sous vide,

38 www.barmagazine.co.uk

angel’s envy Brings port Wine-finished BoUrBon to the Uk Louisville-based craft whiskey distiller Angel’s Envy is rolling out Angel’s Envy Kentucky Straight Bourbon Whiskey Finished in Port Wine Barrels to the UK on-trade.

Bottled at 43.3% ABV, the bourbon is blended in small batches of eight to twelve barrels at a time. It is aged for up to six years, then finished in 60-gallon ruby port wine casks made from French oak, imported directly from Portugal. The port finishing process lasts between three to six months, depending on taste.

The expression is said to offer notes of subtle vanilla, ripe fruit, maple syrup, toasted nuts and bitter chocolate.

UK distribution will begin in select on-premise accounts in London, with a limited number of cases, but there are future plans to expand further.

Whiskey

then chilled and the fat removed,” says David. “This technique is very effective in showcasing the flavours within the specific whiskies featured. Meanwhile, in the mainstream, there’s much more experimentation with new mixers, such as smoked cola, cherryade and spiced ginger ale, and garnishes like pink grapefruit, liquorice root and nutmeg, to add new flavour combinations into mixed drinks.”

Spirit Cartel’s family of brands includes American whiskeys Four Roses, James E Pepper and new addition Westward, which hit the UK market in November 2019.

Inspired by its home in Oregon, Portland, Westward American Single Malt Whiskey uses minimalist distilling to maximise the flavour of its grains. Production starts by brewing an American pale ale using locally-grown malted barley, which is then twice distilled in custom pot stills. The liquid is aged in lightly-toasted American oak barrels, resulting in a 45% ABV whiskey with tasting notes of baking spices, fruit, sweet malt, tobacco and dark chocolate.

“American Single Malts like Westward will help add new interest and depth to the American whiskey category,” points out David. “Westward challenges the usual perception and flavour profile of such malts. It definitely isn’t a Scottish-style malt that happens to be made in the US – it’s 100% American.”

In the UK, bartenders are experimenting with American whiskeys in different ways, adding their own creative flourishes to classic serves. This is something that

People choose whiskeys for different occasions and taste preferences. That’s what is so great about the spirit – it really does provide something for everyone. the team at Woodford Reserve have seen a lot of over the last year. During Old Fashioned Week 2019, the brand partnered with five top London bars – Swift, Homeboy, Discount Suit Company and Murder Inc – who all put their own twists on the Old Fashioned, experimenting with ABV, temperature, sweetness and bitterness. “The variety in interpretation was astounding,” says Tom Vernon, global brand ambassador for Woodford Reserve.

“The best thing about American whiskey is that there are no hard and fast rules.

Where some spirits are a little restricted by preconceptions and restrictive regulations,

American whiskey is fun. You can use it in the canonised classic cocktails of old, an alternative in a creative twist on a classic or a completely new invention of your own.”

Although Woodford Reserve’s signature serve is the Old Fashioned, the brand is continually developing new, seasonal variations. The Woodford Reserve Long Old Fashioned, for instance, the team say, is perfect for summer. It combines Woodford Reserve Distiller’s Select with soda and is built over a Highball glass with a slice of orange to garnish. “Woodford Reserve prides itself on being the bartenders’ bourbon of choice,” continues

Bee pollen BoUlevardier 35ml Michter’s Sour Mash 20ml Bee Pollen Campari 15ml Cocchi Vermouth Amaro Dopoteatro Add all ingredients into a mixing glass, add ice and stir until properly chilled and diluted. When ready, strain whilst pouring into a chilled Nick & Nora glass. Garnish with grapefruit zest. www.barmagazine.co.uk

39

Whiskey

Tom. “We have worked with some of the best bartenders all over the world, showcasing their creativity, and, of course, the versatility of our liquid. Educating and passing on knowledge is a big part of our collaborations. We give the younger generation of bartenders the tools and insight they need to succeed in the industry, setting an example and helping them progress on their journey.”

The team at Brown Forman observe that consumers are inherently curious and eager to try new spirits and different drinks. This is great for whiskey, which, in the past, has been misconceived as an old man’s drink, often associated with chesterfield armchairs, tweed jackets and cigars.

“Within the American whiskey category alone, you have so many options to choose from,” states Robbie Watters, senior brand manager for the Jack Daniel’s Flavour Portfolio at Brown Forman. “People choose whiskeys for different occasions and taste preferences. That’s what is so great about the spirit – it really does provide something for everyone.”

Robbie explains that the Jack Daniel’s flavoured whiskeys, Tennessee Honey and Tennessee Fire, are doing particularly well in the UK. This inspired the decision to introduce the latest variant, Tennessee Apple, which is available to bars this spring. “A blend of Jack Daniel’s Tennessee Whiskey with finely crafted apple liqueur, the newest addition to the portfolio is made from the highest quality ingredients for a distinctive flavour that is truly Jack to the core. Tennessee Apple is set to provide friends of Jack Daniel’s with a new, approachable way to enjoy Jack Daniel’s Tennessee Whiskey, while also introducing new consumers to the family of brands.”

Robbie suggests serving the appleflavoured whiskey in a long, refreshing Jack Apple & Premium Tonic, garnished with a wedge of fresh apple.

Jack Apple & Premium Tonic

The best thing about American whiskey is that there are no hard and fast rules. Where some spirits are a little restricted by preconceptions and restrictive regulations, American whiskey is fun.

You can use it in the canonised classic cocktails of old, an alternative in a creative twist on a classic or a completely new invention of your own. craft distilling in the heart of Brooklyn, ny Established in 2011 by Tom Potter and Allen Katz, New York Distilling Company (NYDC), located in Brooklyn, New York, produces American rye whiskeys that are “purposefully different” and can be enjoyed neat, over ice or in cocktails.

NYDC’s Ragtime Rye uses a mashbill of 72% rye, which has been specially grown in the New York State, 16% corn and 12% malted barley. It is matured for at least three years in full-size American oak barrels to ensure “robust flavour and nuanced finish”.

The distiller’s second whiskey, Mister Katz’s Rock & Rye, is a combination of youthful rye whiskey, rock candy sugar, sour cherries, cinnamon and a touch of citrus. Bottled at 32.5% ABV, it is “sweet with warming depth of spice”.

Allen explains: “Consumers are looking for great stories and great whiskey. Flavour is always paramount, but the background stories of provenance, of grains, mash bills, and even perspectives on fermentation, are all of interest. We believe there is a lot more creativity, inventory and ageing to come for the category.”

40 www.barmagazine.co.uk

Whiskey

Spreading the love of American whiskey is a top priority for distributor Speciality Brands. The company’s whiskey brand ambassadors are constantly touring the UK, hosting trainings, tastings and masterclasses for trade customers and consumers alike. As well as this, the team work closely with bar operators, managers and bartenders to create dedicated whiskey cocktail menus and support venues with events and activations. Michter’s American Whiskeys sit within the Speciality Brands

portfolio. The team explain that, since its launch in the UK, the brand has built a strong following in the premium ontrade. “Fans see Michter’s whiskeys as both a fantastic sipping option and a great base to some of the most iconic cocktails such as the Manhattan, Old Fashioned or Boulevardier,” says Stefanie Holt, head of education and whisky ambassador at Speciality Brands.

Stefanie points out that the latest cocktail menu at the American Bar at The Savoy

features Michter’s Bourbon, mixed with Vetiver liqueur, argan and orange blossom.

She is also noticing a growing use of savoury and umami ingredients, alongside the popularity of American whiskey-based Highball serves. “As consumers continue to enjoy cocktails, we’ll see even more creativity coming from the bartending community. We anticipate that Michter’s, and American whiskeys in general, will increasingly become permanent fixtures on seasonal cocktail menus.”

Bourbon, especially, is seen as a sophisticated and educated choice whilst out with friends, but the category needs to deliver new experiences, as well as offering confidence in making choices outside more familiar, established brands.

BoB Dylan’s Heaven’s Door wHiskey range enters tHe Uk market American whiskey brand Heaven’s Door, co-created by singer Bob Dylan, has launched in the UK with Drinksology Group’s distribution and marketing arm When We Are Giants.

The Heaven’s Door spirits range made its debut in the US in 2018. The inaugural trio of American whiskeys launching in the UK are Tennessee Bourbon, Straight Rye Whiskey and Double Barrel Whiskey.

The first expression, Heaven’s Door Tennessee Bourbon (42% ABV), features a high-rye mashbill with a blend of ‘small grains’ used to complement the character imparted from aging new American oak barrels.

Heaven’s Door Straight Rye Whiskey (43% ABV) is aged in new, charred American oak barrels before being finished in toasted oak cigar barrels that were harvested and airdried in the low-lying mountain region of Vosges, France.

Completing the trio is Heaven’s Door Double Barrel Whiskey. The 50% ABV expression is a blend of three different whiskeys, aged for six years, which come together in new American oak barrels for an additional year.

“We are really excited to be adding Heaven’s Door to our portfolio of premium spirits,” says Mike Beavan, sales director of Drinksology Group’s When We Are Giants.

“With such an iconic name and award-winning spirit, we are delighted to be introducing the brand to the on and off-trade. Early interest in Heaven’s Door has been fantastic.”

42 www.barmagazine.co.uk

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Whiskey

Smooth talking IrIsh whIskey Is attractIng a new generatIon of drInkers, thanks to Its versatIlIty and sIgnature smoothness. Zoe fryday reports

A

ccording to CGA data, Irish whiskey is growing ahead of the spirits category in the on-trade, up 11.4% in value versus 6.2% for total spirits. However, there is still a lot of untapped potential. Although the current market for whiskey in the UK is relatively scotch-driven, craft, boutique Irish brands are emerging more and more, particularly behind bars. Bartenders and consumers are really beginning to unlock the potential of these intriguing liquids, whether that’s by appreciating them neat, as flights or in innovative cocktails.

The team at Quintessential Brands are seeing a rise in Irish whiskey listings in UK bars, as venues look to offer their customers something new and unique.

Marketing director Russell Kirkham explains that, while scotch is perceived to have rules, such as no ice, water or mixing, Irish whiskey is much more playful and works well in mixology, making it well placed to win in the on-trade. “Most Irish whiskeys are distilled three times while scotch is commonly only distilled twice. As a result,

44 www.barmagazine.co.uk

Irish whiskey tends to have a more mellow style,” says Russel. “It’s also a good choice for those who don’t enjoy the smoky, peaty flavours of some scotch whiskies, as the use of unpeated malted barley in its production

results in a much more accessible aroma and taste. Irish whiskey is definitely a great spirit for cocktails.”

Russel identifies that bars are embracing Quintessential Brands’ Irish whiskeys,

Whiskey

including The Dead Rabbit, The Dubliner and The Dublin Liberties, and using them in their own innovative ways. “On an ongoing basis, we’re working with our on-trade customers to create bespoke seasonal cocktail menus and offers that feature our Irish whiskeys, including menu takeovers and ‘cocktail of the month’ promotions. We recently collaborated with London Cocktail Club on their ‘Flavour of the Month’ menu, where they produced a Dead Rabbit Irish Whiskey serve as their Trending Cocktail.

Entitled The Irishman, and inspired by the eponymous Netflix hit movie, it combined Dead Rabbit Irish Whiskey, chestnut liqueur, lemon, demerara sugar, peach bitters and ginger ale.”

As a greater number of people learn about it, Irish whiskey will become a permanent part of bartenders’ arsenal.

Another staple of the back bar at London Cocktail Club venues, and, in fact, many other leading establishments across the country, is The Legendary Silkie Irish Whiskey, from Sliabh Liag Distillers. Silkie offers a blend of double distilled and triple distilled single malts with soft grain whiskey and a hint of peated malt. According to the brand, this results in a smooth, elegant whiskey that’s packed with character and complexity. Sam Boevey, group head bartender for London Cocktail Club, says: “Irish whiskey has always sat in a strange position. Due to its signature smooth qualities and generally lighter flavour profile, comparative to other whiskies, people were never sure what to do with it. However, with greater exposure and release of more brands like Silkie, people are becoming increasingly familiar with the category as a whole. We believe that as a greater number of people learn about it, Irish whiskey will become a permanent part of bartenders’ arsenal.”

Sliabh Liag Distillers has plans to extend the Silkie range over the coming year. This will begin with the release of The Legendary Dark Silkie Irish Whiskey in April. “Dark Silkie is a bold step for us,” states Deirdre Byrne,

Silkie Old Fashioned

embracIng IrIsh whIskey Bartenders and consumers alike are really beginning to embrace Irish whiskey, celebrating it for its versatility, depth and complexity.

Knappogue Castle is encouraging venues to promote the spirit as a fantastic entry category for new whiskey drinkers. “Irish whiskey tends to have a smoother, more approachable taste than scotch or bourbon,” points out Jon Dubin, senior brand manager. “Of late, we’ve started to see a lot of consumers explore the premium side of the category, with single pot still whiskey and single malt whiskey providing notes of spice, vanilla and dried fruit.”

In the past year, Knappogue Castle has released its Cask Finish Series, which is made up of three expressions: Marsala, Pichon Baron and Barolo. Each whiskey is aged for 12 years in bourbon barrels, then an additional eight to ten months in wine barrels.

“We are very excited about these new releases, plus the feedback from consumers and the trade has been tremendous,” says Jon. “We’re looking into other innovative finishes for next year. Stay tuned!” www.barmagazine.co.uk

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Whiskey

dIngle bolsters whIskey range

Most Irish whiskeys are distilled three times while scotch is commonly only distilled twice. As a result, Irish whiskey tends to have a more mellow style. head of marketing at Sliabh Liag Distillers.

“We hope to reintroduce consumers to rich, smoky, peated Irish whiskey, inspired

by Donegal whiskeys of days gone by. The Dark Silkie has, at its core, a triple distilled peated single malt, which is joined by double distilled single malt and soft grain whiskey. By using Irish peat and having both double and triple distilled malts in the nonchill filtered blend, we have created a rich, sweet peated whiskey with hints of caramel and liquorice that is incredibly smooth.”

Consumers today, particularly emerging whiskey drinkers, have never been more receptive to trying something new. This is something that suits Irish whiskey brand Kinahan’s philosophy of ‘Embracing Different’. “For the first time in many years, the Irish whiskey sector has more than the standard two or three brands that have controlled the category,” identifies Lewis Johnstone, Kinahan’s export manager.

“This is exciting news for Kinahan’s, as the

46 www.barmagazine.co.uk

trade has realised that not all Irish whiskeys are the same. At Kinahan’s, we’re actively developing whiskey styles that talk to this new space.”

Most recently, Kinahan’s has launched The Kasc Project, a series of whiskeys made in bespoke hybrid casks. Each cask is individually constructed from a mix of five different types of wood, including Portuguese oak, French oak, American oak, Hungarian oak and chestnut, which is said to help create a blend of rich, unusual new flavours. “This is an escape into the new ways of whiskey making,” says Lewis. “It’s a daring and unconventional whiskey. Our new Kasc blend, with its rich, flavourful notes, is an ideal base for whiskey cocktails that need whiskey flavour to be maintained, such as the “Hybrid” Old Fashioned, “Hybrid” Sour and “Hybrid” Manhattan.

They’re tried and tasted classic whiskey cocktails, but now with our unique Kasc whiskey as a base.”

Elliot Hughes, partner of The Dingle Distillery, finds that, overall, consumers are looking for provenance, quality and complexity in Irish whiskeys. The independent family-owned distillery, which is based in Co Kerry, south-west Ireland, produces a selection of smallbatch whiskeys, alongside other spirits such as gin and vodka.

“Dingle Distillery is a truly authentic distillery where the only whiskey in pour bottles are distilled, matured and bottled in our own facility,” says Elliot.

“There are very few Irish distilleries that would be able to make such a claim. We have led the way in the Irish whiskey renaissance over the last number of years and we’re proud of what we are able to put in front of consumers.

Although we are a young distillery, the age and depth of our whiskey belies that fact.”

The team are getting ready to launch Dingle Single Malt Batch 5.

“This is a release of whiskey fully matured in ex-bourbon, Pedro Ximenez and Madeira casks, which are married together before bottling.

We are still a small, artisan distillery and our releases are very limited but we are looking forward to the reception Batch 5 gets.”

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BY LEGEND Inspired by the Silkie sea maidens of Donegal, The Legendary Silkie Irish Whiskey is a super-soft blend of the finest Irish whiskeys, honeyed with hints of green apple, orange zest and warm spice.

silkiewhiskey.com For UK trade enquiries contact VDS at sales@vdsuk.com or by calling 01245 243841.

Follow @SilkieWhiskey

Enjoy Silkie responsibly.

CoCktails

Brighter days Zoe Fryday looks at how venues can enhance their cocktail oFFering over the coming months to encourage trade post-covid-19 restrictions

F

rom where we stand now, spring appears to be on hold for the UK. However, it’s important to think positively. Is it just postponed?

We think so. After all, the sun is shining, the daffodils are blooming and the days are getting much longer. Once the panic of Covid-19 subsides, consumers will be

Lanique Rose Spritz stepping outdoors and making their way to their favourite bar, pub or restaurant, eager to indulge in a delicious, creative, expertlymade cocktail.

Although financial planning and damage control is front of mind for every operator at the moment, a venue’s drinks offering shouldn’t be neglected. Bars need to explore the ways in which they can draw in customers, offer the ‘feel good factor’ and come out the other side – someway, somehow. One way of doing this is by creating stand-out seasonal serves. “It’s great to have a cocktail menu that gives a nod to the summer months and lifts spirits,” says Claudio Lucolino, brand

BathtuB gin pink lemonade punch 250ml Bathtub Gin 375ml Strawberry raspberry tea (brewed and chilled) 500ml Lemonade 75ml Simple syrup Combine all ingredients in a pitcher or punch bowl with large chunks of ice and frozen strawberries. Garnish with floating lemon slices and lavender.

48 www.barmagazine.co.uk

CoCktails

ambassador at Lanique Spirit of Rose. “In terms of 2020 trends, long drinks such as the Spritz and Highball are very much in vogue at the moment, the low and noalcohol movement is gaining momentum and we’re still seeing a real love of pink drinks, with floral flavours, especially rose, becoming increasingly popular.”

Claudio suggests moving away from the boozy Old Fashioneds and Espresso Martinis of the winter months and offering something lighter. “Using a base spirit such as Lanique Spirit of Rose, which combines spirit strength and floral rose liqueur flavour, and lengthening it with prosecco, tonic or soda, is a great way to create a simple, refreshing spring or summer cocktail.” For example, bartenders can offer the Rose Spritz, made with 25ml Lanique, 100ml tonic and 50ml prosecco, garnished with a cucumber ribbon. Alternatively, the citrussy and floral Rose Paloma mixes Lanique, lime juice, pink grapefruit juice, light tonic and a pinch of salt.

Jeremey Pascal, general manager at Opium, a 1920s Shanghai-themed cocktail bar in London, advises working with seasonal ingredients to create an enticing offering. “Consumers will be looking for smooth, blossoming flavours that are light, fresh and soft on palate,” he says.

“At Opium, we like to also bring a touch of acidity to the drinks, which helps to keep the sensation of freshness. There is no reason to be complicated; sometimes it is better to marry two flavours, rather than trying a crazy mix. Simplicity is key for a light and elegant spring cocktail menu.”

An example from Opium’s latest cocktail list is Choi, which combines Frapin 1270 Cognac, Mondino Amaro, H Theoria Hysterie, red date tea, Lalani & Co Taiwanese Oolong Tea, lemon pearls and a hibiscus and ginger sorbet. The cocktail takes its inspiration from a French recipe called Norman Hole, a simple serve of an

Opium’s Choi

It’s great to have a cocktail menu that gives a nod to the summer months and lifts spirits. spritZ recipes From Fever-tree The four variants comprising Fever-Tree’s newly-launched Flavoured Soda Collection – Raspberry & Rose, Mexican Lime, Italian Blood Orange and White Grape & Apricot – can be used to create an array of refreshing spring and summer serves.

Craig Harper, the brand’s national on-trade sales manager, explains that, so far, the response to the new range from trade customers has been fantastic. “Just as we’ve done before with our tonic and ginger ranges, we’ll be supporting our trade partners with bespoke menus, trainings and digital and experiential activity throughout the summer months.”

With orange-flavoured drinks trending, Craig suggests serving the Italian Blood Orange Spritz, mixing Campari with Fever-Tree Italian Blood Orange Soda, garnished with a slice of blood orange. Alternatively, bartenders can create a White Grape Spritz, with white vermouth, Fever-Tree White Grape & Apricot Soda and a lemon twist and fresh mint leaves to garnish. www.barmagazine.co.uk

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CoCktails

apple sorbet topped with calvados. “We decided to come up with a twist which would have more complexity but also a larger range of flavours,” explains Jeremey.

“We infuse a single-batch oolong tea, with fruity notes of peach and apricot, into cognac, and blend it with bitters, date tea and a great liqueur from the H Theoria brand. We stir down the mix and pour it over a hibiscus sorbet. We top the sorbet with lemon pearls that burst in your mouth to bring a touch of sourness and acidity.”

Jeremey adds: “There is a general idea that brandy drinks are mostly for the winter period, which with this, we’d like to prove otherwise. Some brandies have amazing summer notes, such as red fruits, citrus and floral aromas and flavours.”

Coffee shop and cocktail bar group Over Under offers a fusion of British and Kiwi culture, inspired by founder Ed Barry’s

Franklin & Sons Raspberry Mule

Consumers will be looking for smooth, blossoming flavours that are light, fresh and soft on palate.” upbringing. The new seasonal cocktail menu has been designed to be simple and laid-back in nature, providing guests with a transition from light, refreshing serves through to heavier concoctions. “We have created this menu to be very light in alcohol content overall, in response to changing drinking habits of our customers,” says Monwar Hussain, creative director of Over Under. “The Backseat, for example, which contains Amaretto, full milk and lemon juice, has a low alcohol percentage to reflect the change in season, while sharp

citrus notes have been added with the introduction of the Grapefruit Negroni. This particular cocktail is a play on the mind as it doesn’t actually contain any grapefruit.

As well as the usual gin, Campari and vermouth, we have added yuzu sake, a lowABV Japanese lime rice wine, to bring the freshness of spring.”

To mark the arrival of 2020’s warmer months, Franklin & Sons has welcomed three new soft drinks into its core range – Cherry & Plum, Rhubarb Lemonade and Raspberry Lemonade. Joining the

slingsBy cocktails hint to sunnier times King of the hill 50ml Slingsby Gooseberry Gin 50ml Cloudy apple juice 20ml Elderflower cordial 15ml Lemon juice Half a muddled kiwi Muddle the kiwi in the base of a cocktail shaker. Add all other ingredients and shake with ice. Strain into a Highball with crushed ice and garnish with cucumber balls and a kiwi slice.

Jasmine martini

Vivi Margarita at The Mezzanine

50 www.barmagazine.co.uk

40ml Slingsby London Dry Gin 10ml Cocchi Americano 10ml Manzanilla 10ml Jasmine honey Combine all ingredients into a mixing glass and stir down until appropriately diluted and strain into a Martini glass. Garnish with a lemon disc or peel.

“

BECAUSE QUITE FRANKLY THERE’S NOTHING ELSE LIKE IT “

Creating Rose Tinted Cocktails, since 1785 MADE WITH DISTILLED ROSE PETALS ORIGINAL RECIPE 39% ABV

CoCktails

Swift’S Jaguar

Over Under’s Grapefruit Negroni

There is no reason to be complicated; sometimes it is better to marry two flavours, rather than trying a crazy mix. Simplicity is key for a light and elegant spring cocktail menu. brand’s 1886 Cola, Ginger Beer, Orange & Grapefruit and Dandelion & Burdock, the trio of new flavours capitalise on Britain’s love affair with Instagrammable pink drinks. “Consumers are seeking visual experiences,” says Rosie Crossman, senior brand manager for Franklin & Sons. “The new flavours lead this trend perfectly. They have a colourful nature yet still remain natural and low in sugar, with less than 5g per 100ml. The drinks are enhanced by our brand-new look and feel, which displays premium silver foiling and hand-illustrated designs on the labels.”

The first new variant, Franklin & Sons Cherry & Plum, Rosie explains, is packed full of rich cherries, with a subtle hint of almond, balanced by juicy yet tart plum.

It can be used to create the Cherrydrop Spritz, featuring Sailor Jerry rum, Cointreau, lime juice, honey syrup and Franklin & Sons Cherry & Plum. Moreover, for the

52 www.barmagazine.co.uk

new Raspberry Lemonade, Franklin & Sons suggests serving the Raspberry Mule, mixing Koko Kanu and Bacardi Carta Blanca rums, lime juice, strawberry jam and gomme syrup, then straining into a copper mule mug and topping with Franklin & Sons Raspberry Lemonade.

The drink is finished off with a fanned strawberry. Completing the trio is Franklin & Sons Rhubarb Lemonade. Described as “nostalgia in a bottle”, the drink pairs British heritage rhubarb from the Yorkshire Triangle with a burst of lemon. To celebrate all things rhubarb, bars can offer customers the Rhubarb Pie, made with Warner Edwards Rhubarb Gin, Chambord, cloudy apple juice, lemon juice, gomme syrup and, of course, Franklin & Sons Rhubarb Lemonade. “So the serve really looks the part, float a meringue nest on top and add a dash of cinnamon sugar, then toast with a blowtorch,” suggests Rosie.

For the spring and summer, London bar Swift is serving its Jaguar cocktail, a blend of Del Maguey Vida Mezcal, Lillet Rosé, watermelon, Luxardo Bitter Bianco, fino and lime. “Spring drinks are all about refreshment and sparking memories of those brighter, sunnier days that are just around the corner,” says owner Mia Johansson.

“The Jaguar does just that, as a take on a mezcal Margarita. We see flavours of watermelon, cucumber and sherry give a fresh, cooling feeling, finishing with smokiness from the Del Maguey. This drink is just what is needed when you’ve had enough of the grey and gloomy. It’s fun and vibrant but not too tropical.”

The Mezzanine bar at The Stratford Hotel in east London is promoting its Vivi Margarita. “It’s perfect because is citrusy and refreshing, with a nice complexity, perfect for the first sunny days of the year in London,” points out bar manager Enrico Gonzato. A homage to the most iconic and classic tequila cocktail, the Margarita, The Mezzanine’s modern and sustainable twist is made using a house blend of agave spirits, Muyu Chinotto, lacto-fermented lime and honey. “Our Vivi Margarita is zesty and smoky, served on the rocks,” explains Enrico. “This has a memorable piquancy, with high citrus notes and a spicy rim made of Mexican tajin, a traditional spice in tequila’s hometown. Dehydration and lactofermentation techniques are used to give its citrus fruit a longer shelf life, catapulting an otherwise traditional cocktail serve firmly into the future.”

bobby’S Jenever HigHball 50ml Bobby’s Jenever Artisan Fiery Ginger Beer Add Bobby’s Jenever to a Highball glass with plenty of ice. Top up with Artisan Fiery Ginger Beer and garnish with fresh mint.

CoCktails

Spirit Cartel loveS a HigHball

MaHik-ii witH nix & kix The below recipe is a nod to Nazareth Navarro Rodriguez, bar manager at Mahiki. This is his creation and Nix & Kix’s signature cocktail.

MaHik-ii 40ml Coconut rum 20ml Jägermeister 10ml Rum-Bar Overproof 12.5ml Tiki syrup 20ml Lime juice 90ml Nix & Kix Mango and Ginger Add all ingredients, apart from the Nix & Kix, to a shaker.

Shake and top with Nix & Kix Mango & Ginger. Garnish with a banana leaf and petal-less rose.

reCipe inSpiration froM funkin

one for tHe Coffee loverS

tHe oleo peniCillin

CaSkMateS iriSH Coffee

60ml Chivas Regal 15ml Heavily peated scotch 30ml Fresh pressed ginger juice 25ml Funkin Pro Oleo Saccharum 25ml Funkin Pro Pure Pour Lemon Shake all ingredients. Serve in a Rocks glass and garnish with a lemon wedge.

40ml Jameson Caskmates Stout Edition Whiskey 25ml 2:1 Demerara syrup 75ml Dark roast coffee Lightly whipped double cream Lightly whip the cream then set aside. Pour the hot coffee into a heatproof glass, then add the syrup, the whiskey and coffee. Stir to combine. Gently foam the cream on top. www.barmagazine.co.uk

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COCKTAILS

Swift’S new cocktail menu celebrateS the eclectic world of Soho London cocktail bar Swift has created a new drinks menu that celebrates its local neighbourhood, drawing inspiration from Soho’s eclectic and multifaceted culture.

The new ‘Hospitality Menu’ highlights the area’s iconic heritage, people and places with a collection of serves.

While five of Swift’s old favourite drinks remain on the list, there are 15 new additions, each influenced by Soho’s staples: the LGBT, coffee and music movements. There are also plenty of references to the neighbourhood’s colourful past in the 1950s, 60s and 70s.

Highlights include Flamingo all Nighter, featuring Monkey Shoulder, pomegranate, Aperitivo Select, lemon and egg white, which takes its inspiration from Soho’s famous nightclub, Flamingo, which from 1952 to 1969, was a melting pot of music, fashion and social cross-culture.

Another serve from the menu is Parakeet, which is inspired by the story of Jimi Hendrix releasing his two pet parakeets in Soho, thus starting the indisputable rumour that Jimi had started the population of feral parakeets around London’s parks. The cocktail combines Olmeca Altos Tequila, quava, Pineau Des Charentes, Wray & Nephew and lime.

tt liquor developS geniuSthemed cocktail menu The Cellar Bar at TT Liquor in London has launched its latest cocktail list, a liquid-based homage to some of the “greatest geniuses”.

Serves are inspired by and dedicated to the trail-blazing inventors, writers, musicians, artists and general outside-the-box thinkers, from Marvin Gaye to Madame Cliquot.

Bling, for instance, which blends Balvenie 12, Montenegro, Disaronno, cranberry and citrus, offers a decadent twist on the classic Whiskey Sour – a tribute to American pianist Liberace.

Meanwhile, Pietro stands as a cacao-rich homage to trailblazing Italian chocolatier Pietro Ferrero, featuring Freya Birch Spirit, homemade orgeat, Mozart chocolate cream liqueur and Green Chartreuse.

Another example from the line-up is Blood Meridian. Made with Ban Poitin, barley tea syrup, ginger syrup and citrus, it’s head bartender Steven Carr’s tribute to American playwright Cormac McCarthy’s award-winning 1985 magnum opus.

The menu is emblazoned with illustrations from London-based artist Maria Pelton. In keeping with the genius theme, it features everything from Albert Einstein’s trademark electro-shock hairstyle to Shakespeare’s iconic Elizabethan ruff.

54 www.barmagazine.co.uk

Nicole Sykes crowned UK Bacardí Legacy champion

Nicole Sykes of Satan’s Whisker in London has been named the UK winner of the Bacardí Legacy global cocktail competition.

The Scottish bartender took the prize with her Ladder cocktail and will now travel to Miami to compete against 40 bartenders at the Global Final, when new dates are announced.

Made from Bacardí Carta Blanca rum, crème de pêche, honey water, grapefruit juice, orange blossom water and soda water, Nicole’s Legacy cocktail, which is inspired by the structure of a ladder taking you to greater heights, won over the judges with its unique flavour palette and creative back story.

Nicole said: “Taking part in Bacardí Legacy has long been an ambition of mine and so to be chosen to represent the UK at this year’s global final feels surreal.

“The standard was set so high by my fellow finalists, who are all so accomplished in their own right. I feel grateful that we’ve had the chance to get to know one another as individuals and learn from each other.

“I’m so excited to see what the next phase of the competition brings and to take Ladder to a global stage.”

funkin addS piña colada to nitro canned cocktail range Fruit purée and cocktail mixer company Funkin is extending its nitroinfused canned cocktail range with the introduction of a Piña Colada variant.

The Piña Colada, a blend of coconut milk, pineapple juice and white rum, is now a top ten cocktail, and joins three other serves in Funkin’s Nitro canned cocktail range: Espresso Martini, Passion Fruit Martini and Pink Gin Fizz.

Powered by nitro innovation, the 5% ABV cans contain real fruit, a “creamy foam head” and a “smooth, velvety mouthfeel”.

Bartenders simply need to chill, rotate, open and pour into the appropriate glassware.

Ben Anderson, marketing director at Funkin Cocktails, said: “Funkin nitro canned cocktails are the perfect solution for those bars wishing to serve quality cocktails, but without the time or resources to make them from scratch.

“They are proving extremely popular, and we urge on-trade outlets looking to capitalise on the opportunity and stock our premium quality, standout Funkin nitro canned cocktail range.”

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56 www.barmagazine.co.uk

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EquipmEnt

Fully equipped The Sun Inn

Advice on plAnning And selecting the right equipment for behind the bAr

A

ny operator knows that, when it comes to the bar itself, the space available is often extremely limited. Busy bartenders, servers and other front-ofhouse staff members need the work area to be as operationally-friendly as possible, in order for service to run smoothly.

Therefore, it’s crucial to take the time to carefully consider behind-the-bar and cellar design, as well as exploring and selecting the most practical, efficient and sustainable equipment on the market, from fridges and glasswashers through to ice machines and dispense systems.

The hospitality design specialists at Jones AD explain that planning the layout of bar equipment is a vital part of their involvement in any project. “There’s a lot to consider,” says creative director Abi Perry-Jones. “It’s crucial for us to look at the operational side of things, as well as the aesthetics. Details such as the number of till points, drinks stations and staff access are key parts of all of our briefs. We must ensure we get this right in order for the bar to operate successfully.”

Abi believes that the back bar fitting should be a focal point in any venue. “When working on a design, we view the back bars as a ‘shop window’, which, when used effectively, should showcase product at its very best,” she says. “Still with a practical

When working on a design, we view the back bars as a ‘shop window’ , which, when used effectively, should showcase product at its very best. mAst-JAegermeister uK lAunches mini freezer for the bAcK bAr Mast-Jaegermeister UK is introducing the Jägermeister Bottle Glorifier, a mini freezer that cradles a 70cl bottle of Jägermeister and chills it to the optimal temperature of -18C. Designed with the bar and bartender in mind, the new piece of dispensing equipment takes up less counter space while keeping Jägermeister ice cold and “top of mind with consumers”.

The team say the new Bottle Glorifier is easy to use, mimicking free pouring with no special adapter. It uses less power than most freezers and requires no compressor, meaning no cooling gasses or liquids.

Nicole Goodwin, Mast-Jaegermeister UK marketing director, says: “The Jägermeister Bottle Glorifier is the latest addition to our arsenal of dispensing equipment with the goal of always serving the perfect ice cold shot of Jägermeister.

“In addition to our tap machines, the Jägermeister Bottle Glorifier is a great space saving way to showcase our iconic bottle while keeping it ice cold and making it easy for our customers to pour, delivering a perfect serve every time.” www.barmagazine.co.uk

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EquipmEnt

eye, it’s essential to think about the details and location of kit, such as the heights of products and glassware.” She explains that lighting can be used as a great tool to help products stand out, and this was a central part of Jones AD’s design for The Sun Inn in Hardingstone. “Adding a glow of light from underneath bottles is really effective, as is lighting to the rear, and I love using the full extent of height available to maximise impact,” says Abi. “The bar shelving can also be designed to highlight key items and is often angled to allow labels to be visible.

It’s easy to cram as much product into a back bar as possible, but we always advise giving careful consideration to displays so that customers can make decisions quickly rather than being overwhelmed, confused or hesitant.”

SmartDispense pythons

Bar designs should be dynamic, robust and able to withstand the busiest environments.

A well-planned and organised bar will function the most effectively, however, there’s no quick fix, as every venue and space is unique. John Nelson, managing director of Nelson Dish & Glasswashing, advises utilising the services of a specialist company to devise a good layout. “Bar designs should be dynamic, robust and able to withstand the busiest environments and that is why, wherever possible, a custombuilt solution ensures the highest quality and best possible use of space,” he says. “A bespoke design maximises the functionality of a back bar, regardless of any spatial limitations, and will incorporate all the necessary appliances and equipment within an ergonomic, high-functioning layout.”

Nelson’s new Advantage Plus range of glasswashers and dishwashers includes the ‘Compact’ glasswasher, which has been designed to fit into the smallest of spaces, without compromising on wash power.

The energy and water-efficient model comes with a top and bottom wash and rinse arm, and is very quiet in operation, making it, John points out, ideal for frontof-house sitting. He adds: “It’s also perfect for delicate glassware as it features a soft start option, which begins gently before gaining momentum, preventing items from chipping, cracking or even breaking.”

58 www.barmagazine.co.uk

WinterhAlter provides A totAl solution for WAreWAshing for the Windrush inn On a Saturday and Sunday, The Windrush, a family-orientated pub in Witney, Oxfordshire, can do service for up to 250 covers. With periods of such intensity coupled with quieter spells, co-owners Jeremy Laight and Mia Lester wanted to invest in catering equipment that could handle a heavy load, provide energy efficiency and offer a costeffective solution.

Their quest for a new glasswasher was made easier by discovering Winterhalter’s Pay Per Wash (PPW) finance solution, which made the company’s undercounter UC-ME glasswasher affordable. There’s no upfront cost with PPW – the machine is free and operators just pay for the washes they do.

After researching the scheme, Jeremy spoke to a Winterhalter representative and made his choice. “We chose Winterhalter because of the PPW option – it seemed too good to be true, but we’ve had the machine for several months and it’s been absolutely fantastic,” he says.

As well as only being charged when they use their UC-ME, there are no additional maintenance or repair costs and all chemicals are included as part of the plan.

Mia says: “The new glasswasher is much more efficient than our old one. To get the best out of it, we make sure it’s fully loaded each time we use it. That’s not a problem – there are no half loads here!”

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EquipmEnt Chameleon Bottle Coolers from Williams Energy bills are a sizeable outgoing for pubs and bars, so identifying savings can be hugely beneficial. Heineken UK recently announced that operators using its beer and cider dispense system, SmartDispense, have, collectively, helped save over 100 million pints of water and 360 tonnes of keg CO2 over the past six years. This, the team say, saves them an estimated £819 per year.

Born from a passion for quality and sustainability, SmartDispense has been designed to deliver “consistently better” beer and cider, keeping it cold, fresh and away from light. “The system uses energysaving green cooling technology to chill

beer and cider efficiently towards OºC,” explains Phil Gray, SmartDispense sales director for Heineken UK. “Partnered with extremely well insulated lines, known as pythons, that deliver 20% less energy loss from keg coupler to tap, it helps venues to chill and serve great quality pints in a more sustainable way than ever before.

Extending line cleaning to four, eight or even twelve-weekly cycles, as opposed to the seven-day line-clean in standard systems, saves on time as well as reducing water, dispense gas, beer and cider wastage by 87.5%.”

Venues that have contributed to these

savings can now communicate their green credentials via the ‘Green Pint’ scheme, an in-pub and digital campaign created to educate and inspire consumers to make conscious choices about the pints they drink. One venue that has benefitted from switching to a SmartDispense system is The Gun. “The reduction in wastage has seen us make huge savings – at least £3k this year - while the time saved on line-cleaning has resulted in efficiencies throughout the business,” explains Rachael Scollen.

Club owner Alan Nelson, of Newton Aycliffe Working Men’s Club, has noticed a significant improvement in pint quality.

Hubbard Helps operators cHoose tHe rigHt type of ice for cocktails Ice machines are an integral part of the back bar. For operators and specifiers who don’t know which ice machine they need, Scotsman has created an app that can help. Users simply go to the ice machine configurator, select what sort of ice they want from a scrolling menu – gourmet cube, dice ice, flake ice, nugget ice and so on – and, following this, select how much ice per day they need. The app then shows them which Scotsman ice machines are the most suitable.

Adam Byron, national sales manager of Hubbard Systems, which distributes the Scotsman range of icemakers, explains that, the right type of ice is crucial when it comes to producing different types of cocktails, and recently, the team have seen increasing demand for coffee-based cocktails.

Hubbard has been working with top barista Michalis Dimitrakopoulos to investigate the best ice types for different coffees and coffee-based cocktails. Together, with their combined experience, they have created Coffee Inspirations, a booklet of information, available to download for free from the Hubbard website. It features a host of advice and information on choosing the best ice types for coffee, from gourmet cubes and nugget ice to dice cubes.

60 www.barmagazine.co.uk

EquipmEnt

He says: “Complaints around the quality of our pints used to be a daily issue, so we decided to completely change our offering and install SmartDispense. Members now comment on the quality, and we’ve seen a 50% sales increase in the past two years.”

The team at Williams Refrigeration recognise that, while back bar refrigeration equipment needs to be efficient and reliable, operators also want something that looks great. “The Williams back bar range effortlessly combines functionality and style, making the products ideal for use in a range of situations,” states sales and marketing director Malcolm Harling.

The glass doors and LED lighting in Williams bottle coolers, Malcolm explains, are a stylish and practical way to store a range of drinks. What’s more, for a dramatic method of storing wine, the Williams Wine Tower is a specialist unit capable of keeping up to 248 bottles in “perfect condition”. In terms of front of house, Williams offers customised fridge exteriors to fit in with a bar or pub’s décor. “The Chameleon vinyl wrap service can be fitted to any products in the Williams range and allows operators to turn a fridge into a talking point,” says Malcom. “The cladding can feature any pattern, graphic or colour – it can even have a special texture.”

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BAR ESSENTIALS

winterhalter’s new ctr dishwasher Fast, flexible, highly efficient and hygienic – that’s the latest compact conveyor dishwasher from Winterhalter. Called the CTR, it’s capable of speeds of up to 195 racks per hour and includes innovative features that reduce energy, water and chemical consumption whilst enhancing performance and wash results.

The CTR is based around a clever modular system that allows options such as drying zones or prewash tanks to be retrofitted, so it can adapt to changing demand.

The flexibility of its compact, modular design and the choice of modal variants mean that a CTR system can be customised to make maximum use of available space.

Meanwhile the modular options mean that customers can specify a system that precisely matches their needs, by adding prewash or drying zones (both of which are available in a variety of different formats) to the main wash tank.

Amongst the CTR’s impressive ‘green’ credentials is the fact that it uses up to 50% less rinse water than its predecessors. Less water means less energy is required for heating, and less chemicals for washing. There are also optional features such as the exhaust air heat recovery systems, which uses energy from the steam produced during washing to pre-heat the cold water supply.

artificial Plants and trees fOr businesses frOm Just artificial Just Artificial’s aim is to set your premises apart from the rest. The company’s artificial plants, flowers and trees are highly realistic to look and touch, as well as being durable and attractive.

The master craftsmen construct each one with painstaking care and attention to create an exceptionally ‘real’ artificial flower, and bespoke solutions are offered to suit the needs of your individual space, business and tastes.

Whatever your choices, Just Artificial has the design experience and know-how needed to make you stand out.

The team can work with your design to make your premises look incredible, whatever the space and whatever the industry. They can even help you develop the design, drawing on years of experience.

To find out more,visit www.justartificial. co.uk, call 01524 858888 or email sales@justartificial.co.uk.

Get flexible with williams Williams Refrigeration offers a comprehensive range of commercial refrigeration, including gastronorm cabinets and counters, specialist bakery equipment, coldrooms, merchandisers and blast chillers.

Williams’ latest product is the Chef’s Drawer range. When it comes to maximising kitchen space, the new Chef’s Drawer is a versatile and practical solution that stores ingredients right at the cook face. This means it can be sited with cooking appliances such as the chargrill and flexi pan from Williams’s sister company, Falcon.

The latest Chef’s Drawer delivers an extra punch of flexibility with the added benefit of being stackable, meaning more space-saving equipment in one footprint, while also allowing a refrigerator/ freezer combination. It accepts 2/1GN pans, up to a class-leading 150mm deep, and offers a capacity of up to 94 litres.

To find out more, visit www.williams-refrigeration.co.uk.

62 www.barmagazine.co.uk

bundlinG restaurant ePOs and card Payments Do you source your EPOS and payments processing from the same provider? There are seriously significant upsides if you get it right for your restaurant.

There are seven questions you should ask your potential supplier: Will I be able to change my credit card payments provider? What are your charges for processing payments, and will they remain the same? Is there a fee to terminate the contract? Is your technology supported by a 24/7 technical helpdesk? Will I have one point of contact after the sale? How can I be sure the technologies work together? Will the technology integrate with my other back end systems?

Seek a consultant who will work with you to understand exactly what your individual business needs are – now and after installation.

Don’t rush into this decision – it’s one of the most important you can make for your business.

Discover Aloha by NFS by visiting www.alohaepos.co.uk.

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Scotsman / Hubbard Systems Unit 106, Claydon Business Park, Great Blakenham, Ipswich Suffolk, IP6 0NL T: 01473 350045 E: sales@ hubbardsystems.co.uk W: www.scotsman-ice. co.uk W: www.Scotsman-ice.it

BAR ACCESSORIES Edible Cocktail Toppers 20 North House, North John Street, Liverpool, L2 5QY E: alex@ ediblecocktailtoppers. co.uk W: www. ediblecocktailtoppers. co.uk

FURNITURE Fixed Seating UK Unit 17, Sutton Rd, St Helens, WA9 3BN T: 01744 730 845 M: 07411 993 051 E: fixedseatinguk@ outlook.com W: www.fixedseatinguk. co.uk Sims Contract Furniture Ltd Plash Drove, Wisbech St Mary, Cambs, PE13 4SP T: 01945 450957 E: sales@simscf.com W: www.simscf.com

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10 Degrees C Ltd T: 01442 863661 E: info@10degreesc.com W: www.10degreesc. com

Drinkstuff T: 01763 264280 E: trade@drinkstuff.com W: www.drinkstuff.com

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EPOS NFS Technology Group NFS House, 15 Harforde Court, John Tate Road, Hertford, SG13 7NW T: 01992 514555 E: info@nfs-hospitality. com W: www.nfs-hospitality. com

Nelson Dish & Glasswashing Machines Unit 1, Rowley Industrial Park, Roslin Road, London, W3 8BH T: 0800 592 833 E: office@nelsonwash. co.uk W: www.nelsonwash. co.uk

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Bespoke 5m Ficus Tree

Established in 2004, Just Artificial have many years’ experience as one of the UK’s leading suppliers of high quality artificial plants, trees, silk flowers and related accessories.

Bespoke artificial trees, Fire Retardant from 1m to 5m tall, handmade here in the UK! With a range from high end to budget friendly we supply Commercial, Businesses & the General Public, offering Worldwide delivery & Bespoke builds. Installs available (to certain parts of the UK) and Bulk Order Discounts.

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Deralam is a family run business established for over 25 years. We are nationwide distributors of High Pressure Laminates, Kitchen Worktops and Melamine Faced Products offering immediate delivery from Wigan and Dunstable.

Head Office: West Coast Park, Bradley Lane, Standish, Wigan, Lancashire WN6 0YR Tel: 01257 478540 sales@deralam.co.uk www.deralam.co.uk

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Available with sliding doors and in black • Single Door £325 exc VAT • Triple Door £525 exc VAT

Visit: husky.co.uk Phone: 01455 555340

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Where versatility, usability and individuality count

The new X10

Coffee pleasure – freshly ground, not capsuled Customised coffee via 4.3" colour display thanks to One-Touch function for 31 programmable specialities Professional Aroma Grinder for ideal grinding results over the entire service life One-Touch Lungo function for delicious, aromatic barista specialities

Ideal areas of use: pub bars, small bistros, barista bars, coffee lounges, private clubs and function areas Recommended maximum daily output: 80 cups

JURA – If you love coffee

JURA Products Ltd., Vivary Mill, Vivary Way, Colne, Lancashire, BB8 9NW, Tel: 01282 868266, Fax: 01282 863411, sales@uk.jura.com, uk.jura.com