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This month, we are launching an app for Bar magazine, making it available for IPhone, iPad and other smartphones and tablets. Apps are increasing becoming a useful tool for bars, pubs and clubs, and, alongside details of our own app on page 48, we look at some of the other ideas that are out there. Alongside modern technology, bars continue to look to the past and mine the rich heritage of cocktails and drinking. This month, we look at how this is reflected in glassware, with classic designs more popular than ever despite the popularity of quirky and bespoke barware. We also look at how classic serves such as a Margarita and a Paloma are helping to get consumers to think of tequila as more than just for shots, with mezcal rapidly bringing up the rear in the steady growth of Mexican spirits. However, cachaça is still struggling to move on from its Caipirinha cachet, and in this issue we look at how brands and bars are trying to broaden the Brazilian spirit’s appeal, especially as the Olympics and World Cup in Rio start to loom.
Mark Ludmon Editor
Cover picture: More on BT Sport and other industry news on page 5.
EDITOR Mark Ludmon • email@example.com Tel 020 7627 4506 PUBLICATION MANAGER Manjeet Griffiths • firstname.lastname@example.org Tel 01795 509109 Fax 01795 591065 ACCOUNT EXECUTIVES Lewis Thorne • email@example.com Tel 01795 509109 Fax 01795 591065
43 Regulars 5 Industry news 66 Barhopper Profiles 08 Forgan’s, St Andrews 10 Wild Lime, Southampton 12 The King of Ladies Man, London 14 Atlantis, Eastbourne 16 Oblix, London 18 Inception Group
CHIEF EXECUTIVE John Denning • firstname.lastname@example.org STUDIO MANAGER Paula Smith • email@example.com DESIGN & PRODUCTION Grant Waters • firstname.lastname@example.org James Taylor • email@example.com ACCOUNTS Vickie Crawford • firstname.lastname@example.org Tel 01795 509103 www.barmagazine.co.uk www.twitter.com/barmagazine
Drink 21 Drinks news 29 Tequila and mezcal 34 Spirit beer 36 Mixology 40 Mixers Features 43 Wow factor in interior design 48 Technology: apps 51 Glassware 55 Catering equipment
© 2013 CIM Online Limited, The Goods Shed, Jubilee Way, Whitstable Road, 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 CIM Online 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.
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Revolution begins roll-out of stylish new format
Inventive Leisure is to invest £6.6million in rolling out a new look for its Revolution bars after successful trials of the new format. The “Evolution” programme has led to a new design described as “sophisticated” and building on the demands of the 66-strong group’s “affluent, style-conscious customers”. It brings crisp stylish décor injected with vibrant touches and attention-grabbing displays. The new format also features a full meetand-greet service on arrival, with full floor service provided throughout. The drinks offer has been enhanced with an emphasis on good-quality cocktails that extends beyond the previous vodka-based menu. It now incorporates drinks such as classic and fruit Mojitos, Sours and a range of sharing and connoisseur cocktails. Chief executive Mark McQuater said: “Our customers pull from the more affluent 18 to 35 year age group, and the new design and service standards coupled with the unique mix
of music and entertainment has hit the market spot on for this eclectic group.” The trials were carried out in Revolution bars in Leeds,York, Edinburgh, Liverpool’s Albert Dock, Cambridge, Aberdeen, Wilmslow in Cheshire and Deansgate Locks in Manchester (pictured). The roll-out extends over the next seven months to a further 26 bars, which started with Swansea and Brighton last month. Sites will then re-open at a rate of one per week.
Chester bar champions G&Ts
A destination Whisky Lounge has been created as part of the £6million transformation of the lobby at Hilton London Metropole in Edgware Road. The 22-cover bar has 72 different whiskies including the exclusive Johnnie Walker Odyssey Triple Malt. Designed by Aukett Fitzroy Robinson, it features lights made from whisky decanters.
TCG to develop coffee sales Managed pub and bar group TCG is to develop coffee sales and daytime business after forming a new partnership with ethical beverage company Cafeology. A specialist in Fairtrade coffees from central and South America, it will supply coffee to most of TCG’s sites, including a new blend created for the company with coffee from producer Coope Dota of Costa Rica. The launch is supported by hands-on barista training for all operational staff, colourful marketing materials and in-house merchandising as it is rolled out over the summer. TCG chief operating officer Nigel Wright said: “The partnership puts us on a strong footing to develop our coffee sales and daytime business.”
A bespoke “Gin Tonica” trolley has been introduced alongside a gin and tonic menu at the Arkle Bar & Lounge at The Chester Grosvenor hotel in Chester. Head bartender Meno Mendes and the hotel’s sommelier Garry Clark have put together a selection of 22 different gins, five different tonics and garnishes such as rosemary, vanilla pod, star anise, green chilli and apple. From Tuesday to Saturday, after 6pm, ingredients are taken to customers’ tables to make their perfect G&T. It was inspired by the serve’s popularity in Spain where it is called “gin tonica”. G&Ts include City of London Dry gin with 1724 tonic plus a few drops of elderflower and grapefruit, and William’s Chase gin with a slice of green apple, sage and Fever-Tree Mediterranean Tonic.
BT Sport is distributing beer mats, bar towels and posters that can be scanned with smartphones to activate video content, including sports clips, using Blippar technology, from the start of the football season. They can also be used to vote on sporting issues, research game stats, enter competitions and share content via social media. Launch packs also include wipeable fixture posters, window stickers and 10-foot banners.
Two long-established bars in Norwich’s Riverside Leisure Park are to be replaced after the sites were sold through specialist property adviser Christie + Co on behalf of Spirit Pub Company. The leases of Norwegian Blue (pictured) and Squares have been sold, respectively, to The Restaurant Group for its American-themed Coast to Coast restaurant and to TGI Friday’s.
Living Ventures has opened restaurant and bar Artisan (pictured) in a 12,000 sq ft semiindustrial space on the first floor of Tower 12 in Spinningfields, Manchester. Alongside dishes such as flamed meat, fish and pizzas, it offers innovative cocktails from a 20ft-long bar. It opens from brunch through to late, with DJs playing throughout the week. The latest new site for Italian restaurant brand Zizzi features a separate bar after the successful debut for the format in Glasgow’s Exchange Square. Located in the new Advocate’s Close regeneration project in Edinburgh’s Old Town, its interior references the city as birthplace of the Encyclopaedia Britannica and the Chambers Dictionary with books adorning the walls and Scrabble-like signage. www.barmagazine.co.uk |5
news Village London has closed its bar Village East in Bermondsey Street, London, for a major revamp that will make it a “warmer and more convivial space for all-day dining and drinking”. Due to re-open in September, it will have a new-look ground-floor bar and a menu inspired by research in Chicago and Australasia. Founded by Adam White, the company also runs The Garrison in Bermondsey Street and Riding House Café in London’s West End.
The team behind bars London Cocktail Club in Goodge Street and Shaftesbury Avenue (pictured) and Covent Garden Cocktail Club are preparing to open a London Cocktail Club in Great Portland Street, near Oxford Circus, in September. They also plan to open a bar in Shoreditch, east London, next year. A new chief executive has been appointed at SSP, which operates food and beverage outlets at stations and airports. Kate Swann will take over on September 4, succeeding Andrew Lynch who will stand down after nine years in the role. She has had a 23-year career in the retail industry and was chief executive of WHSmith for 10 years until July. A champagne bar has been created at Wynyard Hall Country House Hotel in the Tees Valley in partnership with champagne house Veuve Clicquot. The move makes the hotel the only Veuve Clicquot pour account in the north-east. Formerly called the Wellington Bar, the new Veuve Clicquot Bar offers five cuvées from the house including prestige La Grande Dame. A fifth restaurant and bar is planned by the team behind London’s four-strong restaurant and bar group Hawksmoor. Called Foxlow, it is due to open on St John Street in Clerkenwell, London, in November.
First ALMR Late Night Awards celebrate success Hawksmoor, Living Ventures, Be At One, Beds and Bars, Novus Leisure and The Luminar Group were winners in the first ALMR Late Night Awards for the bar and club industry. The ceremony was held at Café de Paris in London, organised by the Association of Licensed Multiple Retailers (ALMR) after its merger with club industry body BEDA. The Bacchus award for the most imaginative drinks selection and presentation was won by The Alchemist, the new Living Ventures bar in the Trinity Leeds development. The Culinary award for the finest late-night snacks was won by Hawksmoor, the four-strong group of steakhouses and cocktail bars in London. The Red Carpet award for total hospitality and customer care was won by Be At One
Group which runs 17 cocktail bars in London and Reading. The Skills and Smiles award for service standards, knowledge and staff development went to Beds and Bars, which operates Belushi’s bars. The Entertainment award for providing shows with the “wow factor” was won by Cameo in Bournemouth, part of The Luminar Group. The Full House award for innovative and effective marketing went to Novus Leisure, operator of bars across London and Tiger Tiger, for its Late Night London branding, including a website. Judges included ALMR strategic affairs director Kate Nicholls and John Hayes, ALMR council member and former chair of BEDA, as well as Bar magazine editor Mark Ludmon.
Crowd-funding provides bar finance A bartender has turned to a crowdfunding platform to help him raise money to open his own cocktail bar in Thurso in the north of Scotland. Simon Collier worked with BankToTheFuture.com to raise £20,000 towards the total cost. To encourage people to take a stake, he offered smaller investors the incentive of a free cocktail masterclass for themselves and nine guests. Simon said: “We want this bar to be for the community, so we are offering the chance for the community to be part of it.” He hopes to expand to other towns and cities across the UK through his business, MRC Bartending. Separately, Scottish brewer and bar operator BrewDog has launched its own crowd-funding scheme to raise £4million by selling shares directly to beer drinkers. Through Equity for Punks, it will make 42,000 shares available at £95 each to help it expand its brewing operations and add to its group of bars. More at www.barmagazine.co.uk.
Rocket Restaurants & Bars has revamped the rooftop terrace at Rocket @ Saltwater in Nottingham, adding a bar in association with Ferrari prosecco. As well as serving prosecco, it offers draught and bottled beers and other wines.
Course offers rum diploma An intensive course culminating in a diploma in rum is being introduced for professionals in the bar and drinks trade as well as rum enthusiasts. The Rum Experience University, featuring five days of education in southern Spain, has been put together by Ian Burrell, UK-based global rum ambassador and founder of UK RumFest. It will cover topics such as rum production methods, barrel making, rum tasting and appreciation, the history of rum and rum cocktails, cocktail-making, rum and food pairing, rum blending and effective public speaking. It is expected to attract bartenders and rum brand ambassadors. There will be seminars with guest speakers such as cocktail historians and authors Anastatia Miller and Jared Brown, food scientist Bernard Lahousse, tiki expert Jeff “Beachbum” Berry, master distiller Richard Seale from Four Square Distillery in Barbados, international rum ambassador David Cordoba and Burrell himself. The first programme will take place in September. More at www.rum-uni.com.
Forgan’s G1 Group has transformed a former golf factory in St Andrews into a relaxed new bar and restaurant
t Andrews is often considered to be the “home of golf” because the sport was ﬁrst played on what is now the Old Course in the early 15th century. It was also once home to the oldest golf club factory in the world – the original site of golﬁng accessory maker Forgan – until manufacturing ceased in 1963. The factory’s former warehouse has now been transformed by G1 Group into a bar and restaurant, Forgan’s, with a name inspired by its history. It sits behind the popular Mitchell’s Deli in Market Street and offers good-quality “back to our roots” dining, drinks and entertainment. With its stripped-back wooden ﬂoors and ﬁshing nets turned into lighting, the venue is a stylish mix of old and new. It has been developed with leading hospitality designer Jim Hamilton, who has worked on award-winning projects such as G1’s Corinthian Club and the Blythswood Square Hotel, both in Glasgow. Because of its location off the main street, Jim says they wanted an interior that would draw local people and visitors in. “We tried to create something that will grab people’s attention from the moment they walk in,” he says. The entrance corridor sets the tone, with wooden doors, hanging plants, small trees in buckets and shelves loaded with pots and more plants. “As soon as they step over the threshold, they are immediately put at their ease,” Jim explains. “Forgan’s is a little journey of discovery. We didn’t want it to look like a junk shop or a pastiche but a cool, interesting space.” The main restaurant and bar has a high
ceiling letting in natural light, with an industrial feel from the original steel trusses, columns and beams. One wall is lined with caged shelves showing off the products used in the cooking and behind the bar. “It is the restaurant unashamedly showing its hand to demonstrate that it serves good-quality food and drink,” Jim points out. The room is broken up with a series of bothies on the side, resembling small huts, which act as semi-private spaces. Using wooden screens and curtains, they can be combined or sub-divided as needed and have ﬁreplaces for the winter. Flexibility is key to Forgan’s, with tables installed so they can slide down into the ﬂoor to make way for entertainment including ceilidhs on Fridays and Saturdays. General manager Michelle Nabal says: “We have a wide range of events taking place during the week, from kids’ crafts and games during the day, a midweek 1950s-inspired tea dance, acoustic music from local musicians and of course our ceilidh clubs.” It is open from 10am seven days a week until midnight and until 1am on Thursdays, Fridays and Saturdays. Matching the good-quality food and wine, the bar has a strong offering of premium beers on draught, such as Harviestoun’s Schiehallion lager and Eden Brewery’s red ale The Clock as well as their own Forgan’s Ale, brewed at Eden’s St Andrews brewery. More beers are available in bottles, chieﬂy from Scotland, such as Eden, BrewDog, Innis & Gunn and Williams Bros. This is reﬂected in a list of classic cocktails that have been given a twist with the addition of beer. The IPA-a-rita combines
Where to ﬁnd it 110 Market Street St Andrews KY16 9PB Tel: 01334 466973 www.forgansstandrews.co.uk
Who did it Interior design: Jim Hamilton Lighting: Ay Illuminate premium Jose Cuervo Tradicional tequila with fresh lime juice, agave syrup and Deuchars IPA, while the Breakfast Beer is a mix of Tanqueray Gin, Cointreau, almond, orange bitters and Schiehallion. The lager is also used in the Bitter Fruit cocktail which combines it with Aivy Pear, Strawberry and Mint Vodka, St-Germain elderﬂower liqueur, cranberry juice, lime and sugar. The bar has an extensive range of spirits from around the world, including an interesting list of Scotch whiskies and an emphasis on Scottish gins. For £7.50, you can have a ﬂight of three gins with FeverTree tonic, choosing from the likes of Caorunn, Old Raj, Hendrick’s, The Botanist, Blackwood’s, Darnley’s View, Tanqueray No 10 and Edinburgh Gin. Flights are also available for wines and other spirits such as single malt whiskies. Up on a mezzanine level are the toilets and a giant map of the world covering one wall. Like a low-tech Facebook checkin, customers can pin tags bearing their names into places they have been. Jim says this reﬂects the international appeal of St Andrews which, because of the golf and its 600-year-old university, attracts over a million overnight visitors every year. “As well as the local market, there is a big international market so Forgan’s is a home away from home.”
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Wild Lime Bramwell Pub Company has begun roll-out of a new drinking and casual dining concept
he New World is the inspiration behind a new bar and casual dining concept being rolled out by Bramwell Pub Company. Sites in Reading, Southampton and Banbury in Oxfordshire have already been converted to Wild Lime Bar & Kitchen since June, with more being considered. The ethos of the new concept is that it is “always sunny inside”, with a laid-back atmosphere. The bright, open interior design has been created by Fusion Design & Architecture, which has worked with leading operators such as Drake & Morgan, Be At One and Turtle Bay. Bramwell Pub Company’s commercial director, Sarah Weir, explains: “The concept has been born from
Where to ﬁnd it Units 5-6, Portswood Centre Portswood Road Southampton SO17 2NH Tel: 023 8055 2652 www.wildlimebars.com
Who did it Design: Fusion Design & Architecture Main contractor: Harvey Shopﬁtters Timber ﬂooring: Havwoods Lighting: The Light Corporation Indoor loose furniture: The Contract Chair Company Bespoke/refurbished/outside furniture: Design Resource Fixed seating: Barrie Jones Upholsterers External planting: Green Interiors Ceramics: Solus Ceramics Graphics and signage: Academy Signs
a passion to bring a modern, aspirational and innovative brand to the high street. It was inspired by the New World, their values, culture, food and drink, coupled with exceptional service.” The ﬁrst outing for Wild Lime was in the former site of a Varsity bar in Portswood Road, Southampton, which opened in June after an investment of more than £300,000. With the tagline of “Sunrise, sunset, late”, it opens from 9am for brunch until as late as midnight Thursday to Saturday, with the promise that “our kitchen is always open”. Food is prepared in a pantry-style kitchen towards the front of the bar. As well as burgers, “upside-down salads” and sharing platters, dishes include freshly cooked pizzas made in the “US East Coast style”: the dough is worked and stretched by hand before being stone-baked, giving the pizza a puffed crust and charred crisp base. The crust is then sprinkled with parmesan before baking. There is also a range of dishes under the heading of “under 500 calories”. A creative approach has been taken with the cocktail list, developed under drinks marketing manager Simon Lucas, mainly using spirits and liqueurs from Bacardi Brown-Forman Brands. “The Wild Lime team looked to the innovation in the cocktail market, particularly in independent bars in London, taking trends for new styles of cocktails like beer cocktails and wine cocktails as well as working hard to bring the same craft to cocktail making as they do to their food,” he explains. Beer cocktails include a Beergarita – a Margarita with Sol lager added – and the Twisted Strawberry, a mix of rum, lemon,
mint, strawberry and Harviestoun Bitter & Twisted blonde beer. Cocktails using wine go beyond champagne and prosecco with recipes such as the Rosé Margarita, made with gin, a zinfandel rosé, orange liqueur and fresh lime juice, while the Aussie Apple mixes Australian chardonnay, apple juice and elderﬂower liqueur. A number of fruity cocktails come in jam jars such as a Sunshine in a Jar, mixing Jack Daniel’s Tennessee Whiskey Honey with a scoop of honey, mint and lemon, and an Ocean in a Jar, combining vodka, grapefruit juice and cranberry juice. Twists on a Mojito include the Raspberry Pie, with added raspberries and raspberry liqueur, and With A Passion, adding passion fruit puree and a raspberry on top. Alongside a short, accessible list of wines from the New World, the bar offers mainstream and specialist beers including a strong bottled range featuring the likes of Goose Island Honkers, Brooklyn Lager and Brown Ale, Anchor Porter and Steam, Samuel Adams Boston Lager and Sierra Nevada Pale Ale and Stout. It also has Rekorderlig Strawberry and Lime Cider on tap. Fresh ingredients and innovation are at the heart of the concept’s food and drink offer which was developed after extensive consumer research, Sarah points out. “It’s clear that the high street has some innovation but it’s traditionally in the areas of fashion, coffee shops and casual dining. We want to bridge that gap with an offer that innovates, injects excitement and drives the rise of ‘casualisation’, enabling customers to do what they want, when they want in an all-day trading format.”
The King of Ladies Man Cocktail-shakin’ courtiers in Hawaiian shirts serve up disco drinks in a 1970s bachelor pad at The Breakfast Club’s new bar
he infamous 1970s image of Hollywood star Burt Reynolds reclining naked on a bearskin rug for Cosmopolitan magazine was the inspiration for speakeasy-style bar The King of Ladies Man in Battersea, south London. Hidden at the back of a café behind a false wall in a launderette, it is an intimate space based on a 1970s bachelor pad, with kitsch pink flamingos, vintage Playboys and bamboo, specialising in “beer, cheese and disco drinks”. It follows the success of The Mayor of Scaredy Cat Town, a basement bar accessed through a large Smeg fridge within The Breakfast Club café in Spitalfields, London. For their fifth Breakfast Club, founders Jonathan Arana-Morton and Alison Rooney turned again to hospitality designer Sophie Finch of Finch Interiors who has worked on other Breakfast Club sites including The Mayor of Scaredy Cat Town. The café at the front has a retro vibe, building on the reputation of the sites in Soho, Hoxton, Angel and Spitalfields as all-day brunch hangouts. “The Breakfast Club has
been described by Time Out as a ‘uniquely loveable place’ and we ensure that each new café has its own unique personality,” Sophie says. Formerly the site of French restaurant Le Bouchon Bordelais, it serves food from 9am till late alongside milkshakes, lattes and smoothies as well as beers, wines and cocktails. The laundrette – evoking the iconic 1980s Levi’s ad starring Nick Kamen – was designed as an area for dining and drinking – you can even sit on the washing machines. But, once you slide back the false wall, you can enter the hidden bar. Like The Mayor of Scaredy Cat Town, the name itself is taken from classic 1980s bar comedy Cheers, with the line, “Lock up your daughters ‘cos the king of ladies man is in town”. Inside, The King of Ladies Man’s so-called “cocktail-shakin’ courtiers in Hawaiian shirts” specialise in “disco drinks” – updated twists on classics such as a Piña Colada and a Tequila Sunrise, mostly priced at £8. As at The Mayor of Scaredy Cat Town, the list has been put together by The Breakfast Club’s operations manager, Kate Jackson, working alongside the group’s beverages manager Georgia Habgood. The Wallbanger mixes Ketel One vodka with marmalade, Licor 43 and a hint of peat whisky while the Thai Green Colada combines Koko Kanu coconut rum and Green Chartreuse with coriander, cream of coconut, pineapple, fresh ginger and lime plus a pinch of salt. The blue Sand In Your Pants is a heady mix of Taboo, blue curaçao, Xante pear and cognac liqueur, pears, fresh lemon and prosecco Other classics on the menu include a Vesper Martini, Boulevardier, Blood and Sand, Mai Tai and Amaretto Sour, while there is a good selection of craft beers. The bar also serves retro snacks, from different styles of Mac ‘n’ Cheese to American-style grilled cheese with options such as grilled chorizo, sage and onion chutney with melted gruyere. The bar is filled with golden light and
Where to find it The Breakfast Club 5-9 Battersea Rise London SW11 1HG Tel: 020 7078 9630 www.thekingofladiesman.com
Who did it Design: Finch Interiors Contractor, joinery: Embassy Bar & Shopfitters Feature Signage: Electro Signs Bar stools: Republic of Living Curtains: JG Interiors Project management, quantity surveyor: PSE Associates Mechanical contractor: Summit Design Electrical Contractor: BES is peppered with tongue-in-cheek details such as “naughty” stained glass, flamingo wallpaper, gold lamé “game show” curtains and reclaimed pineapple lights. “The bar is oversized to make it a real feature, so that you can sit all around it, even behind the bar,” Sophie adds. After opening its first site in south London, The Breakfast Club is now getting ready for a second south of the river in Southwark Street, close to Borough Market and London Bridge station. Due to open later this year, it promises to bring the company’s trademark relaxed and irreverent style to the area. But the secret of its bar, set to be named Call Me Mr Lucky, is yet to be revealed.
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Atlantis The legend lives on in Eastbourne after £750,000 is invested in updating the pier’s nightclub
or the past 15 years, Atlantis has been a legendary club, standing on the pier in the East Sussex seaside town of Eastbourne. Over that time, nightlife has evolved so its owner, Six Piers, has invested £750,000 in a complete refurbishment alongside the introduction of a VIP area and cocktails. “We gutted it back to the four walls and started again from the outside in,” says general manager Christos Stylianou. Having run the club for eight years, Christos led on the redesign, working with contractor Eclipse Developments, a specialist in the bar and club sector. The venue’s former jungle theme has been replaced by a cleaner, sharper interior with a palette of black, grey and silver. Where it was once one big room, they have added a raised VIP area separated by a glass partition offering views down onto the dancefloor. With its own private bar and table service, this has allowed Six Piers to introduce cocktails for the first time, which are available only in the VIP area. Bar staff were trained by Andy Hickling and Tristan Steele of the nearby Hudson’s Wine Bar, with an initial list featuring five of Britain’s most popular cocktails: Long Island Iced Tea, Cosmopolitan, Sex on the Beach, Purple Rain and Mojito. “The cocktails have been a great success and made people want to be in the VIP area,” Christos says. As well as offering champagnes such as Moët & Chandon and Veuve Clicquot,
the club has added spirits by the bottle, again only in the VIP area. Brands such as Belvedere vodka, Johnnie Walker Black Label whisky and Courvoisier VSOP are available, pre-bookable in advance via the club’s website. “The VIP area has worked really well and is now booked for six weeks in advance,” Christos adds. The next phase will see unused office space transformed into a second, much bigger VIP area, The White Room, above the DJ booth. As the name suggests, it will be all in white, with its own bar, cloakroom and toilets. It is expected to be ready by September. With three bars in the main room and a new shooter bar, there are five bars throughout the 870-capacity venue. More seating has been added throughout, with black leather upholstery and soft LED lighting above. The club has also been fitted with a striking new LED lighting installation, using several hundred pixel tubes that make the lights look like they are raining down onto the dance floor. All the lighting is the work of audio and lighting specialist MilTec UK which also supplied the sound system, replacing Funktion-One. Christos explains: “The Funktion-One system was amazing but it wasn’t quite right for the venue. We wanted something more directional which MilTec provided.” It supports the club’s programme of DJs and PAs, including Lemon whose track Pussy Drop features on the soundtrack of the film Kick-Ass 2, released
Where to find it Eastbourne Pier Eastbourne East Sussex BN21 3EL Tel: 01323 410466 www.atlantisnightclub.co.uk
Who did it Contractor, furniture: Eclipse Developments Sound and lighting: MilTec UK AV installation: Accord Audio Plumbing: Smart Plumbing Electrics: Luminar Electrical Decorators: Burton & Brown this month. Alongside the refurbishment of the club, Six Piers has smartened up the neighbouring feeder bar, The Waterfront, which has a private entrance into Atlantis. While not as major a transformation as the club, it has new LED lighting, new flooring, a new bar top and improved toilets. It all helps to tempt clubbers away from the bright lights of Brighton only 20 miles away. “Eastbourne has a reputation for attracting older people but that’s during the daytime,” Christos points out. “Once all the coaches have gone home, the under30s come out of the woodwork. It used to be the case that everyone went over to Brighton but now there are three very good nightclubs in Eastbourne, which have all had refurbishments in the past two years. There’s great nightlife here and, talking to our customers, we are now attracting people down from London.”
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Oblix Mark Ludmon visits the first bar to open in The Shard at London Bridge
t took four years to build but now The Shard is complete, stretching 72 storeys up into the sky above London Bridge. While the top floors offer The View From the Shard at £24.95 a time, on the 32nd floor, you don’t need a ticket to look out over London while enjoying dinner and cocktails. Oblix was the first restaurant and bar to open in The Shard in May, created by the team behind Zuma and Roka restaurants, headed by Rainer Becker and Arjun Waney. A dedicated lift takes you from the groundfloor lobby directly to the 32nd floor. If you turn right, you come to the bars and restaurants of Aqua Shard and Hutong – more of which next month – but turn left to be greeted at the front desk of Oblix. Two dimly-lit corridors stretch off on either side. One leads to the restaurant, through an open kitchen so diners can see food being prepared as they arrive. Becker has created dishes inspired by a classic New York Grill but also celebrating British and European ingredients and influences. In the other direction is the Bar and Lounge, which has taken inspiration from classic New York and New Orleans cocktail bars. Along the full length of the back bar, premium and sought-after spirits are stacked on shelves up to the ceiling like a library. The cocktail menu has been put together by the international group’s bars manager, James Shearer, with Oblix’s head bartender Wendy Stoklasová who previously worked at cocktail bars in the Czech Republic. James says: “I was inspired by the stories of the origins of the cocktail. I love them, from the stripped-back bare classic cocktail ingredients to the garnish of these mixed spirit drinks, and I wanted to give Oblix Bar a feel of that old-school Americana, not just on the drink offering but in the service too.”
With an emphasis on Diageo Reserve brands, the ethos has been to reinvent classic-style recipes by taking a “culinary approach”, twisting them with homemade or modern ingredients but in a “fun and accessible” way. Cocktails include the Betsy Theory, crafted like a Julep with Bulleit bourbon, tobacco, cacao liqueur, mint and peach bitters, served in a silver-plated cup over carved ice with the feather from a “cock’s tail” on top. The Acapulco Gold is a smoky twist on a classic Matador, made with Apilus San Andres mezcal, pineapple puree, agave syrup and lime juice. Drinks are chilled with chunks of ice, hand-chiselled from large blocks made from filtered water. The bar’s “Mellowed Cocktails” have been rested in Murano crystal decanters for at least six months and, at £750 for 1.8 litres, are stored for customers’ return visits. As well as classics such as a Negroni, Rusty Nail, Sazerac and Manhattan, the aged recipes include The Third Formula, mixing Zacapa 23-year-old rum, fig, Antica Formula vermouth and cherry bitters. As well as non-alcoholic cocktails, there are homemade infusions including Mint and White Tea and Strawberry and Hibiscus plus fresh and seasonal juice coolers such as Apple, Mint and Pear. Bottled beers include Harviestoun’s Schiehallion and Bitter & Twisted, St Mungo and hoppy Italian brew 32 Oppale. Food is available in the bar, including brunch and a full à la carte menu, with live music evenings and weekends. Rainer worked closely with leading designer Claudio Silvestrin to create an interior architecture that is simple and elegant, using warm and natural materials. “The design intends to give customers the feeling of being in a soulful, warm, earthy space yet suspended on the 32nd floor of The Shard,” Claudio explains. Natural
materials include raw, brownish, yellowish and reddish sand stone and porphyry for floor, walls and counters, copper and bronze liquid metal, marmorino plaster, tan leather upholstery and ebony. Along with the refectory-like stone tables, stone jars and stone totems, it provides Oblix with “a distinguished image of solidity, permanence and timeless luxury”, Claudio adds. Rainer points out that Oblix is a unique restaurant and bar, inspired by The Shard itself. “The building is quite incredible and I was immediately struck by the power of its design,” he explains. “The more I looked at it, the more I thought of New York and the height and boldness of the buildings there. The idea for Oblix grew from that really.”
Where to find it The Shard 31 St Thomas Street London SE1 9RY 020 7268 6700 www.oblixrestaurant.com
Who did it Design: Claudio Silvestrin Architects Main contractor: Phelan Construction Lighting consultant: Into Lighting Loose furniture: Co Modo, Matteograssi, Flexform, HAF Stone: Porfido Pedretti, Palmalisa Zantedeschi, Petres Lighting:Viabizzuno, Lucent Lighting, Metro Lighting, SCP, Arredoluce Kitchen contractor: Salix Kitchen consultant: Humble Arnold Associates Joinery: Gariff M&E: Long & Partners Project management: CW Consulting Music programming: Music Concierge
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Different worlds Charlie Gilkes and Duncan Stirling have turned to the Victorian era and the early days of disco for their latest venues
rom the Italian and Eurovision kitsch of Bunga Bunga to the celebration of 80s icons at Maggie’s, Inception Group has established a unique place on London’s bar scene. Its two newest venues again create something distinctive, one inspired by Jules Verne’s Around the World in Eighty Days and the other by the early days of disco. “Our big mantra is to innovate,” says Charlie Gilkes, who founded the business with Duncan Stirling four years ago. “There’s a real trend of people being scared of doing something different.We are about creating experiences and talking points.” The pair started off separately as club promoters, working with venues such as Ministry of Sound, Hammersmith Palais and Boujis, before coming together in 2006 to run Kitts nightclub in Chelsea. In 2009, they opened Bart’s, a speakeasy cocktail bar tucked away inside an apartment block in Sloane Avenue, followed by 1980s-themed club Maggie’s a year later and Bunga Bunga in Battersea in 2011 – a concept they want to take to central London. After conquering the Chelsea set, they
broke into the West End in May this year with the opening of Mr Fogg’s in Mayfair, designed as a recreation of the home of Jules Verne’s eccentric explorer Phileas Fogg. The bar is down a side street off Berkeley Square, with only a small plaque by the door. Inside, you are transported to the late 19th century, with an eclectic scattering of comfortable seating reminiscent of a gentleman’s club, accompanied by a retro soundtrack from Music Concierge. The walls are filled with Victorian portraits and stuffed animal heads while a billowing piece of cloth from the adventurer’s balloon hangs from the ceiling alongside a cluster of suspended penny farthing bicycles. Shelves are lined with curios such as pith helmets, globes, busts and vases, and lighting comes from old-fashioned standard lamps and chandeliers, including one made out of bird cages. Staff wear bespoke military-like uniforms tailored by Gieves & Hawkes. Charlie says they spent a long time sourcing pieces from markets around the UK rather than employing a designer. “We wanted something quirky and eccentric that
had some refinement,” he explains. “It had to be subtle. If it’s not done right, you risk it being a bit Disney.” An impressive cocktail list was put together by Mark Jenner, formerly at the Coburg bar at London’s Connaught Hotel, as an interpretation of “Victorian Cocktailian Culture”. Inspired by vintage cocktails such as Fizzes and punches, it offers drinks such as a Maiden’s Blush, combining Bermondsey Old Tom Gin with white absinthe, raspberry jam, lemon juice and sugar. The extensive back bar includes rare and vintage spirits such as a kümmel from 1901. The bar is now headed by assistant general manager Danilo Tersigni and head bartender Francesco Medici. In June, Inception Group opened Disco Soho in the former home of Bureau in Kingly Court, Soho. Charlie is keen to point out that this is not inspired by the more cheesy days of disco but the underground Manhattan clubs of the early 1970s, such as Studio 54 and Paradise Factory. It also evokes the glamorous early days of air travel, with a Pan Am-style lounge at the entrance where stewardesses issue boarding passes and check in personal items to the cloakroom. Once through the aircraft door, the venue’s walls are filled with TVs showing classic disco footage alongside memorabilia such as rollerskates and tables shaped like giant cassette tapes. The bar itself resembles a vintage fairground stall, with bar staff in bow ties and braces. Sharing drinks are served in vessels such as oversized glitter balls and a mug modelled on a young Michael Jackson with an afro. Duncan explains that he and Charlie both love the style and music of that period. “We wanted to create a venue that transcends the entire era and is a onestop shop for those that witnessed disco first time around and those for whom it will be an entirely new experience.”
A Bar magazine supplement
Tequila’s sun rises With tequila the fastest-growing spirit in the on-trade, bars are being creative with Mexican spirits including mezcal
Also inside: cachaça – mixology – drink news – spirit beers
Gins and genevers arrive on new wave of gin craze
A wave of new gins is fuelling the craze for juniper spirits in the UK and helping to drive interest in Dutch genevers. Blackdown Sussex Dry Gin is part of the new Blackdown Artisan Spirits based at the Lurgashall Winery in West Sussex. With an ABV of 37.5 per cent, the dry gin uses botanicals such as Sussex silver birch sap. Blackdown has also launched Sussex Vodka and Sussex Blanco Vermouth with plans for a brandy and a whiskey. Pinkster Gin, made by master distiller Charles Maxwell at Thames Distillers, has a natural pink hue from being steeped in fresh raspberries. Stephen Marsh, Pinkster’s managing director, said: “It’s a busy marketplace with some mighty fine gins out there, but our research indicates there’s scope for a new player with a refreshingly different USP. With a target audience of premium spirits drinkers, we believe we have the potential to broaden the category, attracting non-gin drinkers as well as more seasoned consumers.” Spirits specialist Distillnation has introduced Sylvius Gin from Dutch distillery Onder De Boompjes, which dates back to 1658. Botanicals include lavender, cinnamon, star anise, caraway and lemon. It is also introducing unaged Boompjes Premium Genever and the aged Boompjes Old Dutch Genever. Master of Malt has begun importing Oude Graanjenever from Belgium’s Filliers distillery. “By next year, genever is going to be a big
thing,” predicted its head of brand development Michael Vachon. After the success of Colonel Fox’s London Dry Gin from Cremone 1859, Cask Liquid Marketing has added Wild Blackthorn Sloe Gin with an ABV of 26 per cent. G&J Greenall has introduced Opihr Oriental Spiced Gin, with botanicals inspired by countries on the old Spice Route such as coriander, black pepper and spicy cubeb berries. It is distributed by Marblehead Brand Development through a new partnership with Greenall’s owner Quintessential Brands. Also new is Butler’s Gin, created by Ross William Butler and produced in Hackney Wick, London. The crisp gin has botanicals such as lemongrass, lemon and lime as well as coriander, cloves, star anise, fennel and cardamom. They were showcased at last month’s Imbibe Live show in London along with others such as Warner Edwards Harrington Dry Gin from Northamptonshire, Langley’s No 8 Gin, the juniper and citrus-forward Boxer Gin from spirits entrepreneur Mark Douglas Hill, and City of London Dry Gin. Proximo UK, the new UK distributor for Jose Cuervo tequilas, has re-introduced global gin brand Boodles to the UK. Other new gins include Six Birds Countryside London Dry Gin, produced in Market Harborough, Leicestershire, and Masons Yorkshire Gin.
Instil Drinks appoints Italian ambassador
Bath Ales lures lager drinkers
Bartender Michele Tuveri has taken on a new UK ambassador role for Italian spirits and liqueurs at Instil Drinks Company, the new spirits and beer arm of wine supplier Bibendum. His role is to build awareness and knowledge of products from Italian producer Fratelli Averna, including Amaro Averna, as well as Luigi Francoli grappas from Fratelli Francoli. He was most recently with bar consultancy Soulshakers but previously worked at top London bars including Milk & Honey and Trailer Happiness. He also ran his own bar, The Vesper, in Cagliari in his native Sardinia. Michele said he looked forward to spreading awareness of Averna, which “stands out in the category as it is one of the very few well balanced amaros made using only fresh botanicals”.
Bath Ales has launched its popular Special Pale Ale in 330ml bottles to tempt lager drinkers into the premium bottled beer category. Previously available only on draught in the ontrade and microcasks in grocery, it is expected that it will widen distribution for the 3.7 per cent ale. Sales director Mark Harding said: “Some people prefer to drink from smaller bottles so we wanted to try out this format to help us reach a new audience.”
A new limited-edition flavour has been introduced for the Sourz liqueur range by distributor Maxxium UK, chosen by the brand’s fans. Sourz Spirited Toffee Apple will be available at selected bars in the autumn. Consumers were invited to choose the next product through the “Sourz Flavour Generator” via Facebook, which included the variant on its best-selling Sourz Apple. O’Hara’s Spiced Rum has been launched in the UK after a successful preview in the north of England. It is a blend of three-yearold and five-year-old Guyanan rums and a five-year-old Trinidad and Tobago rum, flavoured with vanilla, lime, cinnamon, cloves and other spices. It is promoted for drinking over ice or in cocktails such as an Espresso Martini and an Old Fashioned. Cawston Press, best known for its allnatural blends of apples and other fruits, has introduced Brilliant Beetroot. It has recrafted its existing blend, which has 12 per cent beetroot, for the full flavour of 90 per cent beetroot alongside 10 per cent apple. The Juniper Club has returned to Graphic bar in Soho, London, after a hiatus for the popular events for gin lovers. Held every other Monday from 7pm, future events include Martin Miller’s gin on August 5, No 3 Gin on September 2 and Gin Mare on September 30. Events are free but must be booked in advance via info@graphicbar. com. Drinks company Maxxium UK has extended its portfolio to include small-batch luxury vodka Snow Leopard which goes through a six-stage distillation process at the Polmos Lublin distillery in Poland. Fifteen per cent of profits go to a charity that studies and protects the endangered snow leopard. www.barmagazine.co.uk |21
news CBL has relaunched a number of drinks brands formerly owned by Silver Spring Soft Drinks including Perfectly Clear Flavoured Water and 1870 Mixers. It marks a move into brand ownership for CBL, formerly solely in contract packing. The 1870 range has been given a facelift to improve standout and communicate its high-quality ingredients without full sugar. Available in 200ml glass bottles, it includes Tonic, Tonic Light, Soda Water, Bitter Lemon and Ginger Ale. Brockmans Gin, the modern gin made with botanicals such as Bulgarian coriander, has gained more on-trade listings in Scotland after being relaunched earlier this year. It is now available at Arta, Darcy’s, Waverley Tea Room and The Social in Glasgow, Forgan’s in St Andrews, Hawthorn Bar in Aberdeen and Ghillie Dhu, Inn on the Mile and The Granary in Edinburgh. Other new listings include Rosso in Manchester, Benugo at the BFI on London’s South Bank and Beachcomber in Preston, Lancashire. Islay distillery Kilchoman has released the latest edition in its 100% Islay range, which are the only single malts in Scotland made on one site from the barley to the bottle. The third edition is a vatting of four- and five-year-old whiskies from fresh exbourbon barrels. Only 10,000 bottles have been released globally.
La Fée challenges premium absinthes with new recipe A change in the recipe for La Fée Absinthe Parisienne sets a new standard for premium absinthes, according to the brand’s founder George Rowley. The level of grand wormwood in the distillation has been increased by 60 per cent and the green and star anise have been slightly softened, allowing more delicate herbs such as fennel, coriander and hyssop to emerge. The ABV remains at 68 per cent. Importantly, the natural colour of the Absinthe Verte is now obtained solely through the maceration of herbs in spirit, naturally releasing chlorophyll. Many other absinthes use green colouring because chlorophyll loses its colour if left
in natural light. However, La Fée has created a unique new bottle coated with a special UV inhibitor to protect the liquid against sunlight. It also now has a higher-quality heavyweight label with hot foiling. George said: “We’re thrilled to have evolved Parisienne to the next level – a standard we would like to see across the premium absinthe category – and developed a UV-protective bottle to protect the fragile spirit. The Parisienne will sit alongside our Absinthe Blanche and the XS range to now offer four absinthes made with 100 per cent natural ingredients.”
Belgium’s Palm grows in UK Healey’s adds lower-ABV Rattler Belgium’s Palm Breweries is extending on-trade distribution Cornish cider maker Healey’s is to launch a new loweralcohol version of its popular Rattler Cyder in August. While Rattler Original has an ABV of six per cent, the new addition will be four per cent, debuting at this month’s Boardmasters music and surf festival in Cornwall. It will initially be available on draught, while 500ml bottles will follow in 2014. It will complement the existing range of Rattler Original and the flavours Pear and Berry, both at four per cent ABV. Joe Healey, commercial director at Healey’s, said: “We recognise that on some occasions people might want to enjoy a cider with a lower percentage of alcohol.”
in the UK for its portfolio of craft beers. After launching in the UK, the brewer has rolled out its beers to over 150 pubs and bars on draught, in bottles and in 20-litre kegs, including listings with The Capital Pub Company. Under the banner of Master Beers, the flagship is the bitter-sweet amber Palm, with an ABV of 5.4 per cent, but the UK range also includes premium pils Estaminet at 5.2 per cent ABV. The brewer also produces abbey beers Steenbrugge and distributes its four styles in the UK: the brown Dubbel Bruin, the Tripel, the Blond and the wheat beer Wit-Blanche. Also available are Flemish red-brown beer Rodenbach, matured in oak casks, and Rodenbach Grand Cru. Palm’s UK brand development manager Maarten Broekx said: “We are unique in that we do all four different methods for production. They all have different taste profiles and are completely different from each other. We are trying to get across how much more there is to beer.” He said a schedule of seasonal and limited-edition beers was being planned from September onwards, such as the new Palm Hop Select on draught, made with hops grown near the brewery in Steenhuffel, with an ABV of six per cent.
New look and ABV for Tuborg A new 330ml bottle format has been introduced for Qcumber, the soft drink made from a blend of natural cucumber essence and gently sparkling spring water, to open up its appeal to the ontrade. The brand has outstripped forecasts after being launched last year in a 750ml bottle.
Tuborg beer has been revamped with a more premium and updated look including bottles, branded glasses and a new font. Carlsberg UK has introduced a new tap handle and 3D lens for the Danish draught beer, with the promise of an “innovative” new font from August. The ABV has been reduced from 4.6 per cent to four per cent,
reflecting growing consumer takeup of premium beers at the four per cent ABV level. David Scott, director of brands and insight at Carlsberg UK, said: “We’ve further broadened the brand’s appeal to premium lager drinkers, which will attract new customers, while our master brewers have ensured that there’s no compromise on taste for Tuborg’s loyal following.”
Available from Gerrys, Amathus, Speciality, Venus, Coe Vintners and many other fine spiritsâ€™ wholesalers
news A new release from Hankey Bannister blended Scotch has been inspired by a bottle of the whisky dating back to the 1920s which was found last year. For the new Heritage Blend, master blender Stuart Harvey has recreated the slightly sweeter and peatier taste of the old whisky. The bottle design is also inspired by the 1920s packaging. Bottled at 46 per cent ABV, 5,000 cases are available globally. A stylish new 330ml longneck embossed bottle is being rolled out for Mexican lager Sol in the UK as part of a new global identity for the brand. It aims to reflect the beer’s Mexican independent heritage, with the new tagline, “Espiritu libre desde 1899” – “free spirit since 1899”. Coca-Cola Enterprises has launched a campaign in the on-trade to complement its marketing activity that puts people’s names on Coke bottles. It offers consumers the chance to win two personalised 330ml Coca-Cola Icon glass bottles for themselves and a friend. They must take a picture of them and a friend sharing a Coca-Cola, Diet Coke or Coke Zero Icon bottle in the pub or bar and upload it at www.cokepromo. co.uk/shareacoke/.
Cornish Orchards has launched three new soft drinks to join its range of apple juice, elderflower pressé and traditional lemonade. They are Rhubarb & Vanilla Sparkle, made with fresh pressed English rhubarb, vanilla and local water, Cranberry & Raspberry Sparkle and Orange & Lemon Sparkle. They all come in 240ml glass bottles.
Prosecco brand introduced on tap for UK bars The growing popularity of prosecco in the UK has led wine brand Frizzenti to introduce a tap dispenser for the Italian sparkling wine for bars, pubs and clubs. The tap serves both Frizzenti Classico and pink sparkling wine Frizzenti Rosato, making it easier for the on-trade to offer by-theglass serves. In June, prosecco producers at the global drinks trade show Vinexpo in France reported growing demand internationally, including the UK, for the Italian sparkling wine from Conegliano Valdobbiadene. Frizzenti managing director George Workman said: “Prosecco is the world’s fastest-growing sparkling wine with sales nearly
doubling in the UK in the past year. Consumers are actively seeking out the iconic Italian sparkling wine so, to satisfy demand, licensees should ensure they provide a by-the-glass solution in addition to selling it by the bottle.” The reusable 20-litre kegs can be installed under the bar or in the cellar. It also makes it easier for bars to offer sparkling cocktails such as a Bellini, Spritzes and twists on classics such as a Mojito. Frizzenti Classico is made from Glera grapes using the classic Charmat method, bottled at 10.5 per cent ABV. The rosato is made from Pinot Nero and Raboso grapes and has the same ABV.
Sacred sets up for summer
Slovak liqueurs fit cocktails to a tea
Sacred Distillery in north London has introduced a new product to its range as it takes up residency in a pop-up bar on the South Bank. The new gin-based Rosehip Cup liqueur is made with the fruit of the rose plant and is suitable for mixing with sparkling wine, champagne or soda or combined with gin and vermouth for a twisted Negroni. A specially blended gin from Sacred, using organic botanicals such as juniper, star anise and the exotic Boswellia Sacra, is being served at an outdoor pop-up next to Tate Modern until September 28. Inspired by Baroque and Art Nouveau architectural styles, The Botanical Bar in the Skirt of the Black Mouth park has been designed by Something & Son.
A range of modern tea-based liqueurs from Slovakia has been released in the UK, promoted for drinking neat or in cocktails. Manufacturer Karloff has launched six expressions for TatraTea through UK importer Royal Spirits, which reports that leading London cocktail bars are interested in stocking them. The products are based on tea with distillates and extracts from fruit and herbs such as the core blend TatraTea Original, which has an ABV of 52 per cent and is made with black tea, herbs and raspberries. The others in the range are: TatraTea Coconut at 22 per cent ABV, made with natural coconut extracts and light white tea; Citrus, at 32 per cent ABV, with extracts of lime and lemon in black tea; White, at 42 per cent ABV, with extracts of white tea and peach; Forest Fruit, with fruit flavours such as blueberry added to black tea, at 62 per cent ABV; and Outlaw, a stronger version of Original at 72 per cent ABV, enhanced with extracts of Slovakia’s “outlawish” cinchona plant.
Diageo boosts profile of Jeremiah Weed Drinks group Diageo is building up the profile of its Jeremiah Weed cider and spirit drinks with the launch of a new-look bottle label and a £1million marketing campaign. The new bottle carries the label description of “Kentucky Style Cider Brew” to help consumers and bar staff understand the brand’s Kentucky heritage. The £1million marketing campaign includes
a national TV ad campaign, running for two months to August 31. The activity also includes the launch of a new 330ml PET bottle and a festival sampling programme. Launched in the UK in 2011, Jeremiah Weed is available in two flavours, Ginger Brew and the bourbon-tasting Sour Mash Brew, both with an ABV of four per cent and combining cider, spirit and flavourings.
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news A new on-trade summer campaign for Foster’s lager celebrates the brand’s 125th anniversary by offering consumers the chance to win and play vintage bar games. Running in more than 5,000 bars, pubs and clubs across the UK, it rewards purchases with a scratchcard inspired by pub pastimes popular in Australian in the 19th century. The retro prizes include playing cards, poker dice, a vintage games book and table quoits. English winemaker Chapel Down is to build its own brewery in Kent because of growing demand for its Curious Brew beers that are inspired by techniques used for sparkling wine. It is looking for a site as part of expansion of the whole business, backed by over £4.3million in new equity funding. The beers are brewed with Everards in Leicestershire and Hepworth & Co in West Sussex. Global Brands has launched two new flavours to join the original lemon Hooch RTD that it relaunched a year ago. The new variants are orange and blackcurrant, both with an ABV of four per cent, which were chosen after polling consumers via social media. Global Brands relaunched the 1990s brand Hooper’s Hooch as Hooch last summer, packaged in a 500ml bottle and promoted for pouring over ice. Shipstone’s, one of the best-loved names in British brewing, is set to return after a 20-year hiatus. The Nottingham brand will again be available to the on-trade after being acquired by Nottingham-based Richard Neale, who spent 16 years with brewing giant AB InBev. He has been working with Colin Brown, a former brewer at Shipstone’s Star Brewery, to ensure the beer is true to 150 years of brewing history and tradition.
Master of Malt brings small-batch spirits to UK Spirits supplier Master of Malt is expanding its portfolio of imported products including ranges from the US, Sweden and Belgium. Specialising in hand-crafted and small-batch spirits and liqueurs, it has created a new role of head of brand development to source brands from overseas. It has appointed Michael Vachon, who previously headed Ginuine, importer of whiskeys and gins from Few Spirits in Illinois. Alongside Few Spirits, Master of Malt now handles Spirit of Hven in Sweden, including its organic gin and vodka, Dubhe Single Malt Whisky and Organic Summer Schnapps. Another addition is St George Spirits in California with products including Terroir Gin, which uses Californian botanicals such as Douglas fir, bay laurel and coastal sage, and Dry Rye Gin – a “gin for whiskey lovers”.
Time for tea at Cartron French distillery Joseph Cartron is to introduce a range of tea-based liqueurs to the UK through drinks supplier Amathus. The first three are Thé Rooibos made from the South African rooibos shrub, Thé Vert Maté made with green matcha tea, and Thé Noir Fumé, produced with lapsang souchong tea smoked with spruce and mixed with jasmine flowers. Also through Amathus, Cartron has launched a new look for its Vintage Collection of aperitif liqueurs that comprises Ratafia, Guignolet Kirsch de Bourgogne and No 7, which is made from 12 different fruits. Amathus has also added vermouths, liqueurs, aperitifs, spirits and syrups from La Maison Dolin to its portfolio. As well as importing the wellknown Dolin Dry, Blanc and Rouge vermouths, Amathus now offers Chambéryzette vermouth, which is blended with the juice of wild mountain strawberries, and Suedois Dolin, a mixture of myrrh, aloe, gentian, rhubarb, orange and other fruits and herbs.
Also from St George are Breaking & Entering Bourbon, St George Single Malt Whiskey and St George Absinthe Verte – the first legal American absinthe after the US ban was lifted in 2007. From Belgian distillery Filliers, Master of Malt has brought over Filliers Dry Gin 28 and Goldlys 12 Year Old whiskies finished in sherry barrels. It is also importing Filliers’ Oude Graanjenever, which comes as a five-year-old, eight-year-old and 12-year-old. Master of Malt has also introduced whiskeys and gins from Smooth Ambler Spirits in West Virginia. They include five-year-old and 10-yearold bourbons, a seven-year-old rye whiskey and Greenbier Gin and Barrel-Aged Gin.
Dakers steps up activity for Stoli Drinks company Maxxium UK is stepping up its activity in the ontrade for Stolichnaya vodka after the appointment of its first UK brand ambassador. It has brought in Matt Dakers (pictured), most recently brand ambassador for Chartreuse but previously a bartender at top bars such as Dry Martini in Barcelona and The Worship Street Whistling Shop, Trailer Happiness, Mahiki and The Hoxton Pony in London. He is working with Maxxium UK’s sales and Mixxit training teams to build on the brand’s growth in the on-trade, which already includes being pouring vodka at all 65 Revolution bars. The range in the UK has also been expanded with the introduction of Stoli Salted Karamel, made with sweet caramelised sugar and soft English toffee balanced with light saltiness.
Fusion looks to the future
Frobishers Juices has revamped the branding of its Fusion range of not-from-concentrate blended juice drinks. The new brand identity picks up the green, blue and purple from the bottle labels to create a fractal pattern to reflect the flavours blended in the drinks. They are Apple & Raspberry, Apple & Mango and Orange & Passionfruit. It is supported by new branded glassware, with a tactile ridge design, which is aimed at encouraging bartenders to pour the juice drinks over ice. Frobishers is also developing recipe cards for the on-trade to help them put together lists of non-alcoholic cocktails.
t3 r a P r e ist e m r e Jäg
Discover the mystery Learn the secrets behind the complex taste of Jägermeister in this ongoing series. This month, we focus on sweet orange peel
he mildly spicy and warming taste of Jägermeister is renowned across the globe and is the result of almost 80 years of traditional craftsmanship that has not changed to this day. Whilst the full recipe is a closely guarded secret, there are ﬁve known ingredients that combine to give Jägermeister its unique taste – star anise, cinnamon bark, sweet orange peel, cardamom and ginger roots. This month, in our quest for a deeper understanding of the mysterious, dark liquid, we look at the properties of sweet orange peel and how it ﬁts into the unmistakable and complex taste of Jägermeister.
Sweet orange peel
Oranges require plenty of rain and strong sunshine to ﬂourish, and as a result tend to grow in hot climates such as the Mediterranean, South America and parts of Africa. The Jägermeister botanical team prefers quality peels from West Africa. The ﬂavour and medical qualities of the orange, with its high levels of vitamin C, For the facts drinkaware.co.uk
made it a signiﬁcant commodity in earlier centuries. It was also a popular choice to ﬂavour drinks. For example, Belgian brewers have traditionally added peels to their beers and they are also used in blends of tea such as Earl Grey. Sweet orange peels add a diverse ﬂavour dimension to Jägermeister as citrus is one of the detectable qualities in its taste. The ﬂavanoids in the peel provide a hint of bitterness which is particularly important for balance of the botanical mix. Dr Berndt Finke, head of raw materials and manufacturing, tests the peels. He demands a high level of oil – up to ﬁve per cent more than average peels might supply. These oils are detected through the advanced laboratory found at the manufacturing plant and go through rigorous quality control. The citrus quality of Jägermeister proves useful when experimenting with cocktails, ensuring that it can work with triple sec, limoncello and orange curaçao. It also works with non-alcoholic components including
The making of Jägermeister Part 3: From base to bottle Following around ﬁve weeks of cold maceration and ﬁltering, the liquid base of Jägermeister is stored in old oak casks to mature and develop its unique ﬂavour. Once released from the casks around 14 months later, it is mixed with alcohol, liquid sugar, caramel and puriﬁed water to make the ﬁnal product. Jägermeister is made to the highest possible standards, undergoing 383 stringent quality checks before it is bottled, to ensure a high-quality ﬁnish. To be continued…
fruit juices, berries, jams and marmalades, as well as chocolate ﬂavours. For more info visit jagermeister.co.uk or to order Jägermeister contact Cellar Trends on 01283 217703.
tequila and mezcal Pictures of Casa Negra by Richard Southall of Emphasis Photography www.emphasis.biz
Latin lovers Boutique brands are increasing awareness of tequila and mezcal as good-quality spirits for mixing and sipping, reports Mark Ludmon
t the Artesian Bar at London’s Langham Hotel, head bartender Alex Kratena has been playing with tequila. For the new cocktail menu, he has come up with Aqui Estoy, mixing Don Julio tequila with Del Maguey’s Chichicapa mezcal, shiso leaves, falernum, rose water, lime and Peychaud’s Bitters. Not only is it a fantastic liquid but the presentation maintains the bar’s reputation for striking, if not lunatic, serves: it comes with a fake skull containing small flowers in the eye sockets and cured meat wrapped in shiso tucked inside one of the ear sockets.To complete the theatre, a mini Mexican hat is balanced on top. Thanks to Mexico’s Day of the Dead and other fiestas, tequila lends itself to creating theatre in bars. Bespoke Barware reports strong interest in its Mexican-themed vessels for tequila drinks, such as gruesome
Day of the Dead skull mugs, and these fun serves are helping to divert consumers away from downing shots while still keeping the party going. At June’s Vinexpo drinks trade show in Bordeaux, distillers spoke of the challenge of creating awareness of the difference between premium tequilas and cheaper products, some of which are mixtos where the tequila is blended with other sugars. “People drink it as shots, but 100 per cent agave tequila should be discovered as a sipping spirit to delight the palate,” says Carlos Hernandez Perez, export manager for distillery Cofradia whose tequilas include La Cofradia and Casa Noble. However, according to Vinexpo’s market report, volume sales of tequila shot up in the UK by 13 per cent between 2007 and 2011 and are predicted to be one of the few spirit categories still in growth over the next five years, rising three per cent. In fact, tequila is now the fastest-growing spirit category in the UK’s on-trade, up by 28 per cent year on year in terms of volume, according to figures from research specialist CGA Strategy. In terms of value growth, it is only just behind spiced and golden rums and worth £91million a year in the on-trade. “Tequila is a very hot
Tequila trophies El Tesoro took the top honours in the tequila and mezcal category at last month’s International Spirits Challenge (ISC). Made with 100 per cent agave, the El Tesoro Platinum blanco and the El Tesoro Reposado were the only two tequilas to gain a trophy in the annual global competition. The limited-edition El Tesoro 75th Aniversario had to make do with just a gold medal alongside Herradura Selección Suprema Extra Añejo and three expressions of Don Julio: the añejo, reposado and superpremium 1942. For details of all winners, visit www. internationalspiritschallenge.com.
category,” says Jamie Walker from EWG Spirits & Wine, which supplies the premium Excellia range. “There’s a lot of noise being made around it although there is still a lot of education to be done for people to really understand the quality and the craftsmanship of good tequilas which are up www.barmagazine.co.uk |29
tequila and mezcal
Positive drinking A competition for AquaRiva tequilas challenges bartenders to make a cocktail using only pure and natural ingredients. It aims to highlight “The Power of Positive Drinking”, named after the book by AquaRiva’s founder Cleo Rocos, who champions “hangover-free” tequila made with no artiﬁcial ingredients. The competition also wants bartenders to share some of their “most fabulous” experiences with alcohol. With a deadline of August 31, entries must include the bartender’s name, the name of their bar with address and contact details, the name of their drink, a list of ingredients including any garnish and the method. It must include AquaRiva Blanco, Reposado or Handmade Reposado tequila. All the ingredients must be natural and pure which is also the ethos of AquaRiva’s own Organic Agave Syrup. Email entries to email@example.com. Three ﬁnalists from each regional heat in Edinburgh, Manchester and London will go on to the ﬁnal in October. The competition was launched after UK distribution of AquaRiva tequilas was taken over by premium spirits specialist Marblehead Brand Development.
there with the ﬁnest of spirits.” Excellia, which is aged in cognac and Grand Cru sauternes casks, is bringing new drinkers to the category, Jamie says. “Excellia is loved by the top tequila heads who are really into the spirit but it is also attracting people who mainly drink ﬁne whisky and rum. The blanco is used more for cocktails but the reposado lends itself to luxury mixed drinks like a Tommy’s Margarita as well as for sipping with ice or on its own.”
Ocho at Neon Cactus in Leeds
Excellia at Kensington Place
After gaining listings in top tequila bars in London such as Café Paciﬁco and Pink Chihuahua at El Camion, Excellia is spreading nationally, particularly in Manchester at bars such as The Blue Pig and Epernay. For brands like Excellia, word of mouth is key for growth, Jamie adds. “The top-end tequila consumers want to impart their discovery on to other people. It’s a slow-burn process but it is word of mouth and discovery that are driving the category.” While the choice of top-end tequilas is growing in the UK, the market continues to be dominated by the large brands. Jose Cuervo’s core mixto brand is now handled by the new UK arm of the US-based Proximo Spirits alongside the brand’s premium 100 per cent agave Tradicional and the distillery’s other 100 per cent agave tequilas Gran Centerario, Maestro Doble and 1800. “More brand activity is planned across the range and there will also be more focus on Gran Centerario, 1800 and Tradicional in more premium sites,” says Rob Curtis, general manager of Proximo Spirits UK. Since losing distribution of Jose Cuervo, Diageo has, for now, been focusing on its premium 100 per cent agave Don Julio, with bartender activities in the UK led by Western European brand ambassador Deano Moncrieffe. With the blanco, reposado and añejo well established, the ultra-premium expression, Don Julio 1942, has been introduced into the UK. This commemorates the year that the distillery’s late founder Don Julio González began making tequila in Los Altos in Jalisco and is very much recommended for drinking neat in a snifter glass. Made with prime blue agave, 1942 has been aged for at least two-and-a-half years in American white oak barrels, producing a silky, smooth character that coats the palate with roasted agave ﬂavours, vanilla and spiced undertones. Andrea Sengara, global director of Tequila Don Julio, says: “Tequila is one of the fastestgrowing categories in the spirits industry,
Casa Negra As seven is a lucky number in Mexico, the cocktail list is split into groups of seven at restaurant and bar Casa Negra. It has been opened by Will Ricker and Serge Becker in the site of the former Great Eastern Dining Room in Shoreditch, London, after their success with La Bodega Negra in Soho. Bars manager Damian Williams has come up with seven classic-style cocktails made with tequila, including the house Margarita using El Jimador Blanco, fresh lime and homemade orange sherbet liqueur. Other classics and twisted classics include a Paloma, a Bloody Maria and an Old Fashioned made with Herradura reposado and agave syrup. A list of seven twisted modern cocktails features the Mexican Penicillin, made with El Jimador reposado, fresh lemon, agave syrup and egg white, “innoculated” with mezcal and served on the rocks. The Pancho Villa combines El Jimador blanco with Luxardo Maraschino, rhubarb liqueur and fresh lemon, served long over crushed ice.
and consumers are learning to appreciate and understand the wonderful complexities in this luxurious spirit.” Distribution of Mexico’s numberone tequila, Cabrito from the family-owned Casa Centinela, has been growing in UK bars through drinks supplier Amathus. Alongside Cabrito blanco and reposado, Amathus is also developing the distillery’s more premium range, Centinela, which begins with a blanco and goes up to a three-yearold añejo. A nationwide cocktail competition for Cabrito and Centinela last month led to three bartenders winning places on a trip to Mexico for the UK ﬁnal.
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tequila and mezcal Another long-established distillery family, the Beckmanns at the Tierra de Agaves Distillery are behind Lunazul. The smooth 100 per cent agave tequila is available as blanco, reposado and añejo from UK importer Eaux de Vie which describes it as “a small-batch 100 per cent agave, super-premium tequila sold at a premium mixto price”. Drinks company 10 Degrees C has gained high-profile listings for another boutique tequila, Herencia Mexicana, which was introduced to the UK this year as a blanco, reposado, añejo and a limited-release extra-añejo. As well as being listed in specialist Mexican bars and restaurants in London such as El Camion, Mestizo and Café Chula, it can also be found at Heston Blumenthal’s pub The Hinds Head in Bray, Berkshire, and cocktail bar Montgomery Place in Notting Hill, London. Tequila is also following the US in being sold by the bottle in the boutique club sector, where brands such as Patrón dominate. Drinks company Hi-Spirits is adding a new player with the UK launch of 901, the smooth triple-distilled 100 per cent agave tequila introduced in the US by pop star Justin Timberlake four years ago. While mixto tequilas still dominate in mainstream bars, it is 100 per cent agave
Cielo Blanco At new Mexican restaurant and bar Cielo Blanco in the Trinity Leeds development, bar manager Nick Fox has created seasonal cocktails and twists on the classics using El Jimador and Herradura tequilas. They include an Avocadorita, blending a quarter of a ripe avocado with El Jimador Reposado, lime, triple sec, agave syrup and a pinch of cilantro, plus a salt and sugar rim. The crisp and fruity Rose Mallo (pictured) combines Herradura Blanco with hibiscus syrup, lemon, pomegranate juice, passion fruit syrup and egg white, garnished with a fruit slice.
Avocadorita at Cielo Blanco
and premium tequilas that are driving growth, says Nick Gillett, commercial director of drinks company Mangrove which looks after El Jimador and Herradura. “We have seen big growth in simple serves such as the Paloma: for a great-tasting long drink, El Jimador Blanco mixed with Ting grapefruit soda over ice and a squeeze of lime is an easyto-make drink.” He adds that frozen Palomas and Margaritas are also “really popular”, with the new Casa Negra restaurant and bar in Shoreditch, London, adding a dedicated section on its drinks menu. Its Frozen Margarita is made with El Jimador blanco, homemade orange and lemon sherbet and fresh lime, plus a variety of fruity twists such as Peach & Passion Fruit, Raspberry & Mint and Strawberry & Black Pepper. A new tequila well suited to cocktails is a 55 per cent ABV blanco tequila – nicknamed B110 – which has been added to the Tapatio range in the UK by Speciality Brands. It is the latest creation from Carlos Camarena at La Alteña Distillery where other leading brands such as El Tesoro and Ocho are produced. Rested for six months in stainless steel, it is smooth despite its ABV, says Tom Bertram, ontrade specialist at Speciality Brands. “There is interest in spirits at their natural strength across different categories. For cocktails, you are not losing strength in the drink and it can carry itself through the cocktail a little more to give you a fuller flavour. It is something that the tequila geeks have been very excited about.” He says that connoisseurs are also getting excited about mezcal which is made from agave plants but in the Oaxaca region. Speciality Brands entered the category with Ilegal Mezcal, which was originally
introduced by John Rexer for his bar Cafe No Se in Antigua, Guatemala, after he smuggled it over from Mexico. The brand has attracted a cult following and is now available as an unaged tequila, four-month reposado and 13-month añejo. As other mezcals enter the UK market, Tom believes there is potential for more growth. “People interested in tequila are also into Mexican culture and are getting behind mezcal. But there’s still a long way to go. People have heard of it and are interested but still don’t quite understand what it is. But the message will get out there.” After Amathus found demand growing for its single-village Del Maguey mezcals, it took on two more brands this year: the hand-crafted Los Danzantes, made with 100 per cent Espadin agave and distilled in copper pot stills, and Alipus, also made with 100 per cent agave, grown and made traditionally by family distilleries, double-distilling in small woodfire copper pot stills. Last year also saw the opening of the UK’s first dedicated mezcal bar as part of Mexican restaurant Wahaca in London’s Fitzrovia. The latest arrival is San Cosme, brought to the UK by specialist drinks company Spirit Cartel. Made 100 per cent with Espadin agave, it is produced using traditional methods, including a stone “tahona” wheel, although it comes in contemporary packaging. “We wanted something extremely authentic,” says James Triffo, director of Spirit Cartel whose other brands range from Four Roses bourbon to Monkey 47 gin. With a smooth, smoky character, San Cosme works well in a Margarita, he adds. “There are no classic cocktails that were made with mezcal so the challenge for bartenders is how to use it in cocktails. If they get it right, these will be the classic cocktails for posterity.”
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Shot in the dark Mark Ludmon looks at the boom in spirit-flavoured beers in the on-trade
hree years ago,Wiltshire brewery Wadworth produced Swordﬁsh, an ale with the unique addition of a tot of Pusser’s Rum. Marking the centenary of the Fleet Air Arm and named after the Fairey Swordﬁsh aircraft, it was intended as a one-off but, because of its popularity,Wadworth continues to make it, both in cask and in bottles. However, head brewer Brian Yorston says adding spirit to beer is no easy task, not least because HM Revenue & Customs rules did not allow enough spirit to be added to create the right ﬂavour. “To overcome this, we added a proportion of dark muscovado sugar at the end of the process to help augment the smooth rum notes,” Brian explains. “The result is a fantastic beer that boasts a mild rum ﬂavour, a smooth, rich body and a gentle sweetness.” Other brewers have experimented with adding spirit to real ale or ageing it in rum or whiskey casks. A popular beer from Scotland’s Innis & Gunn is its Rum Cask Oak Aged Beer, which is aged in casks previously used for storing rum, while Kissingate Brewery in Horsham, West Sussex, has worked with Kentucky distillery Buffalo Trace to create Buffalo Black IPA,
made by adding barrel char from oak barrels used to age the bourbon while the beer is fermenting. However, the market is dominated by bottled lager. According to research specialist CGA Strategy, value sales of packaged spirit-ﬂavoured beers have grown by 82 per cent year on year in the on-trade. The original brand was Heineken’s tequila-ﬂavoured Desperados, which is now seeing annual sales growth of 70 per cent. “The brand appeals to a younger demographic of 18- to 25-year-olds who are looking for new and exciting drinking experiences and is likely to be consumed at get-togethers or high-energy latenight occasions,” explains Andrew Turner, Heineken UK on-trade category and trade marketing director. Investment in Desperados has been stepped up this summer by sending magicians to 900 pubs and bars across the UK to perform close-up tricks alongside sampling. Street magician Gerry Sims has created tricks linked to the brand, such as making cards appear inside Desperados bottles. “Despite the rise in popularity of Desperados in recent years, our research shows us that consumers often have a barrier to the concept of tequila until they actually taste it,” Andrew adds. “However, once they have tried the product, we see a fantastic rate of sale.” The past six months have seen a wave of new entrants, such as Bachata, a lager blended with a dash of Cuban rum plus hints of vanilla and orange zest. Launched by Flagship Brands, it is listed nationally by Matthew Clark and leading wholesalers and promoted for drinking from the bottle with a wedge of orange. SHS Drinks has gained listings with operators such as Stonegate Pub Company and Marston’s for its two bottled spiritﬂavoured beers launched in January. Dead Crow is a 5.5 per cent ABV bourbonﬂavoured premium beer, drawing inspiration from imagery of American pioneers, Kentucky cornﬁelds and the Wild West. Cuvana – also 5.5 per cent ABV – blends a refreshing lager with sweet-tasting light rum and a hint of lime, taking its cues from Latin America and Cuban culture. Mark Hopper, head of innovation and development at SHS, said: “There is great enthusiasm among consumers and retailers for something that is genuinely different and offers a point of difference. We have a strong pipeline
of innovation but, in this area, the initial feedback suggests that there’s longevity and scope for development. It is a new sub-category being created but it is still early days.” Launched four years ago by Global Brands, tequila-ﬂavoured Amigos is seeing triple-digit growth in the on-trade, boosted by campaigns such as sponsorship of TV comedy Plebs and by a new 330ml bottle highlighting its Aztec brand identity. In March, Global Brands introduced a bourbon-ﬂavoured beer, Buddy’s, with ABV of 5.1 per cent and soft notes of honey and oak. “When it comes to selling spirit beers, there’s still some work to be done to get people interested,” points out Global Brands’ marketing director Simon Green. “Creating great displays and ensuring staff are knowledgeable about spirit beers is key when it comes to introducing new consumers to the category. Encouraging people who might not usually drink tequila or bourbon to try a spirit-ﬂavoured beer is a crucial education process.” He believes spirit-ﬂavoured beers will continue to thrive through brand extensions and marketing investment. “UK beer sales in pubs were down almost 50million pints in the ﬁrst quarter of 2013, yet the premium lager category is growing. This is good news for the spirit beer category, which looks set to be a proﬁtable sub-sector of premium lager along with world beers and ‘sunshine beers’.”
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Elliot Ball, bar manager at Shaker & Company in Euston, London, looks at talking customers out of bad ideas
Read the signs We’ve all been there: someone orders a Tequila Sunrise, and we pause for a second, weighing up what we’re going to do about this one. Maybe just make it? The pros are that the customer gets what they want, brutal profit margins, and the orange juice was about to go off anyway. The cons are: I can give you so much more if you’ll only let me! So where does the balance lie? Although we can really swipe some profit off such a drink, I wouldn’t say it promotes the establishment especially well, and it’s a product from a rather ugly generation of drinks, so I would usually talk the customer into trying something like a Paloma. Tasty. But how about the Long Island Iced Tea? Some customers asking for this are so riddled with expectation and branding that they genuinely have a stake in their order – pride is on the line. How can a bartender amiably explain that a drink built atop five bases is as confused as the name? Do you even attempt to persuade them with honesty, saying that it’s not really going to get you that special kind of drunk, and will result in a harshly levied “idiot tax” on the average till system? (I made it three paragraphs without an industry idiom....)
This requires some introspection. Think of the last time you went to a restaurant and ordered your dish the way you want it, only to be told by the waiter that it’s the wrong idea, and that “this” would be better. How did you react? The last time I experienced this, I really appreciated the feedback, ordered accordingly and tipped generously (even though they forgot my sides). The time before, however, I was made to look a little silly in front of someone I was trying to impress, and reacted defensively. So, back to the bar. This issue has become not so much a matter of good taste, but hospitality. As is their wont, bartenders frequently believe that they have an imperative to recommend based on their superior experience and palate, but in doing so, occasionally cloud the main issue. The Great Gaz Regan talks constantly about “mindfulness”, and I think this is right at the core here – some customers are receptive to our recommendations, while some, for reasons either dispositional or situational, are not, and a more important skill learned in hospitality is to read these signs – well before making the drink, or even talking. Even if they want a Woo Woo.
Mixologists’ corner Casa Murray Mia Salvatore Calabrese celebrated Andy Murray’s historic win at Wimbledon last month with a cocktail at his bar Salvatore’s at Playboy in London
Bubbles and Sand Jack Daniels of Reason & Mankind bar at Libertine club in London created a twist on a classic for the launch of Luxardo Sangue Morlacco cherry liqueur
30ml Fresh strawberry puree 20ml Cognac VSOP 15ml Grand Marnier Champagne
37.5ml Bourbon 18.75ml Luxardo Sangue Morlacco 18.75ml Rosso sweet vermouth 18.75ml Freshly squeezed orange juice
Shake the puree, cognac and Grand Marnier and strain into a champagne glass.Top up with champagne. Garnish with redcurrants dusted with icing sugar.
Shake and strain into a chilled martini glass. Garnish with a Luxardo Maraschino cherry and a fine air made with more of the same drink, using a fish tank pump. ML
David Rios (pictured) from The Jigger Cocktail bar in Bilbao was named Diageo Reserve World Class Bartender of the Year 2013 at July’s global final. After months of events and competitions around the world, he represented Spain against 44 other bartenders in a series of challenges on board the boutique Azamara Club Cruises ship, Azamara Journey, as it sailed through the Mediterranean. The judges included some of the biggest names in bartending such as Salvatore Calabrese, Peter Dorelli, Dale DeGroff, Gary Regan, Julie Reiner and Hidetsugu Ueno. Competitors included UK winner Gareth Evans, executive bar manager at Social Eating House in London, who won one of the individual challenges called the Red Carpet.
Jamaican rums Wray & Nephew and Appleton Estate have been chosen for a pop-up at The Jam Tree bars in Chelsea and Clapham in London from August 6 – Jamaican Independence Day – until August 20. Alongside Jamaican food from The Jam Tree’s Brixtonborn executive chef James Browne and reggae tracks compiled by Music Concierge, cocktails will include a Jamaican Mule and a Mary Pickford and original recipes such as an Usain Bolt, made with Appleton Estate, Jamaican sorrel and sugar, topped up with prosecco or champagne. The Shabba Ranks cocktail combines Appleton Estate with Koko Kanu coconut rum, marmalade and ginger in a martini glass.
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mixology A cocktail lounge serving drinks inspired by Japanese Nikkei cuisine will form part of Chotto Matte, which will bring the energy of underground Tokyo to Soho in London in September. The restaurant will combine Japanese and Peruvian cultures over three floors in a former Giraffe site. The bar will have a curved counter cut from lava stone, serving cocktails made with pisco, sochu and sake.
UKBG winner to represent UK in IBA world final Pedro Paulo from One Aldwych in London has won a place at the International Bartenders Association World Final competition in South Africa after being named UK champion. He triumphed at the UK Bartenders Guild National Cocktail Competition final, sponsored by Bénédictine Liqueur, at SkyLounge at DoubleTree by Hilton Tower of London. He fought off competition from 21 other mixologists who had won earlier heats and will head to South Africa on an all-expenses-paid five-day trip to represent the UK at the 2014 IBA World Final. His winning cocktail was One DOM, taking its name from his bar and Bénédictine’s motto,
Ruby’s freshens up for summer Robb Kerr from Dows Bar in Inverness won the inaugural OVD Discover the Dark Side of Rum cocktail competition. He was one of 11 bartenders who made it through to the final after winning regional heats in Edinburgh, Glasgow, Ayrshire, and Dufftown in Moray. His prize is £1,000 in travel or high street vouchers. His cocktail, Guyana Girl (pictured) combines OVD dark rum with Malibu, blackcurrant cordial, pineapple juice, lime and homemade banana-flavoured tobacco and molasses syrup. Second place went to Linsey Rae of Monteiths in Edinburgh and joint third was secured by Ian Sanderson from Tiki Bar in Glasgow and David McJannet from Elliots Bar in Prestwick. More at www.barmagazine.co.uk. Haywood Drinks has introduced a range of flavoured vodka whipped toppings, Liquor Whipped, for cocktails and desserts after their success in the US. In the UK, it comes in four flavours: chocolate, white chocolate peppermint, caramel, and vanilla. It has an ABV of 14 per cent and comes in 375ml cans.
Fruity new cocktails have been created for the summer menu at Ruby’s, the subterranean bar in Dalston, east London. Under bartender Jerome Colas, the new list features twists on the classics such as a Hawaiian Daiquiri, made with sage, Havana Club Añejo Especial rum, pineapple and lime, and a Morello Julep (pictured), combining Cherry Marnier liqueur, cherry jam and pepper with Bulleit bourbon and mint. An Italian twist on a Pimm’s is the Pimmzoni, mixing Campari with gin, Pimm’s and mixed fruit, topped up with prosecco. Other drinks include the Kirimi, made with a Yamazaki whisky, walnut, liquorice and lapsang souchong syrup.
“Deo Optimo Maximo”. It was a delicate mix of ingredients including Bénédictine, Zorokovich vodka, lime juice and honey. Finalists were challenged to create their own personalised cocktail including at least 25ml of Bénédictine. Second place was won by Massimo Lisi of The Craignelder Hotel and Restaurant in Stranraer, Dumfries and Galloway, while third place went to Swami Korgaonkar of Simpson’s in the Strand in London. The best technical award was won by Fabrizio Thiella from London hotel, The Lanesborough. Pictured, left to right, are Fabrizio, Massimo, Pedro and Swami.
Mamont celebrates teamwork Bar-back David Smilie and bartender Alec Dyson from Booly Mardy’s in Glasgow reached the top in a cocktail competition inspired by the conquest of Mount Everest. The Everest 60 Challenge asked teams made up of bartenders and bar-backs to develop a serve using premium Siberian vodka Mamont that would embody the “spirit of adventure”. Nine teams from across the UK competed at London bar Megaro, celebrating Sir Edmund Hilary and Tenzing Norgay’s joint conquest of Everest in 1953. Bartenders were tested on their ability to mix and balance different cocktails while the bar-backs were tested on their prep skills, but most importantly they needed to show “true team work in the face of adversity”. David and Alec created The 56 Degree Mamont Martini (pictured), incorporating a single malt Speyside whisky, an Italian aperitif and absinthe. It will be served at the Moscow Bar Show in October, which David and Alec will visit as part of their own “adventure” as winners. More at www.barmagazine.co.uk.
Dutch bartender wins Disaronno Mixing Star Tess Posthumus (pictured) from Door 74 bar in Amsterdam won the global final of the Disaronno Mixing Star competition. Representing the Netherlands, she beat 17 other bartenders from around the world, including three regional winners from the UK, with a cocktail inspired by
the film Jaws. Her Killer Cocktail mixed Disaronno with gin, Campari, passion fruit syrup, lemon juice and cranberry bitters. The prize includes a trip to Venice for the International Film Festival. Full report and recipes at www.barmagazine.co.uk.
Road to Rio With the World Cup coming to Brazil next year, Mark Ludmon examines the Rio effect on cachaça
n Thursday June 12 next year, football fans across the globe will be looking to Rio.The start of the World Cup is set to draw attention to Brazilian culture, food and drink, and its national spirit, cachaça, is set to be part of that. UK drinks specialist Cellar Trends is already planning for next year after taking over distribution of leading brand Pitú in May. Brand manager Katie Jones says the company’s field sales team are gearing up to support bars, pubs and clubs in time for World Cup fever. “Pitú is the largest exported spirit from Brazil and there are plans to play to this strength, supporting the on-trade with branded point-of-sale and glassware and providing training to key accounts using our brand ambassador Liani Devito,” she says. Broader activity will run across social media
Las Iguanas Latin American restaurant group Las Iguanas is a champion of cachaça in the UK and even has a dedicated Caipirinha deck at its site in Spitalfields, east London. Its menus offer variants such as a Passionfruit Caipirinha as well as a twist on a Zombie, called the Mortos Vivos, made with aged and unaged cachaças, amaretto, overproof rum, apricot liqueur, pineapple, passion fruit, lime and Angostura Bitters. Selling such volumes of cachaça, Las Iguanas is unique in the UK in producing its own brand at a sugar cane plantation near Rio. Called Magnifica, it is produced both as an unaged and aged spirit by master cachaça maker João Luiz.
such as Twitter and Facebook. While sales of cachaça, including Pitú, have grown over the last six years in the UK, it is still a relatively small category. Brazil produces about 1.5 billion litres of cachaça every year, making it the fourth most-produced spirit in the world, but less than one per cent is exported, with the UK consuming less than other countries such as Germany. With cachaça figuring rarely in the cocktail books of the late 19th and 20th centuries, it has benefited little from the revival in vintage drinks apart from the occasional twist. In the UK, the bulk of sales continue to come from Caipirinhas although some bars are experimenting with other popular Brazilian serves such as a Batida, blended with fruit and sometimes milk, and the warm mulled drink Quentão. But the Caipirinha remains king, with figures from CGA Research showing it accounts for seven per cent of all cocktails served in the UK on-trade. This includes twists such as the Honeycomb Caipirinha on the menu at the new Pearson Room in London’s Canary Wharf, made with Sagatiba cachaça, lime and honeycomb. Premium specialist Love Drinks promotes different serves for Abelha Organic Cachaça, available as unaged Silver and aged Gold, including the Pearl Button, mixing the Silver with Lillet Blanc, lime juice and cloudy lemonade. Last month, Drake & Morgan’s bars offered a Wimbledon-inspired cocktail, the summery Lavender and Barley Smash, created by bartender Chris Edwards, which mixed Abelha with orange barley cordial, house-made lavender-infused sugar, The Bitter Truth Orange Bitters, fresh lime, an orange wedge and lime wedges.
Few of Brazil’s 5,000 or so cachaça brands have made it to the UK, and even fewer have any money behind them to drive distribution, although this may change as the World Cup looms, followed by the Olympics in Rio in 2016. Bacardi is looking ahead to the World Cup with a competition for its premium cachaça, Leblon, seeking 11 bartenders to travel out next June not only to see a match but also to visit the distillery and enjoy Rio’s nightlife. Promotional support is available for bars stocking Boca Loca, a smooth, modern premium cachaça that was created for the US market but is available in the UK through Eaux de Vie. More traditional brands are also available such as Cachaça 51 and Germana, which comes as unaged, two years old, 10 years old and single barrel.Velho Barreiro, available unaged or as the aged Gold, is used at north London bar Rattlesnake in its signature Cachaçasnake, mixed with lime juice, ginger beer and orgeat syrup. However, for many brands, the focus remains the Caipirinha, which comes from the Portuguese for “hillbilly”. Katie at Cellar Trends says the smooth fruit and floral flavour of Pitú lends it to being used in what they call a “Pitúrinha” but stresses that Caipirinhas can be made with many other fruits, not just limes. “Some simple alternatives are pineapple, strawberry, kiwi, grapes, oranges and clementines, using the same measures that you normally use with limes but changing the fruit.”
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Light sculpture at The Grill at Montcalm
Stand out from the crowd Mark Ludmon reports on how designers are helping to create the “wow factor” in bars, pubs and clubs
t the new wave of Walkabouts, you can escape to an undersea world thanks to the new Reef Bar. First seen after the refurbishment of Walkabout in Cardiff, it has now been added at Birmingham and Derby, using multiple projectors showing undersea footage on linked screens. It is part of operator Intertain’s investment programme to put the “wow factor” back into the 19-year-old bar concept.The refurbishments have also brought giant projection screens for showing sport while sharing drinks are served in quirkily shaped vessels such as wellington boots and suitcases. Derby also has two new bars and a garden with a VIP area and a separate DJ and sound system. “The refurbishment will reinforce Walkabout’s position as the best party and live sports venue in the city centre,” explains Intertain chief executive John Leslie.
Reef Bar at Walkabout in Derby
Creating focal points within a bar is incredibly important, whatever form they take, points out Kay Brannon, partner at Harrison Ince Architects. “A successful development needs to draw people in and, once inside, the concept needs to maintain interest, whether this is by way of a new way of dispensing the beer, brewing the ale on site, providing a different service, or simply providing a talking point. Large or small, it can set a venue apart from its competitors.” At JD Wetherspoon’s new pub, The Great Glen, in Fort William, Inverness-shire, small models of climbers appear to clamber up tiny ropes over the interior architecture, inspired by the 73-mile Great Glen Way that starts nearby. “Having a unique idea can get people to visit as a specific destination rather than have to rely on passing trade and can encourage people to return again and again and recommend the site to their friends and acquaintances,” Kay says. At another new JD Wetherspoon project, The Master Mariner in New Brighton, Merseyside, Harrison Ince created large circular stainless-steel pods that glint in the sunlight and can be seen some distance away down the promenade. “They are such a striking feature at the front of the development that they have attracted a lot of interest and have been a key talking point with locals and visitors to the area
alike,” Kay adds. “Everyone appreciates stimulation of their senses and likes a good debate about whether something is nice
The Pearson Room The Reebok Club in London’s Canary Wharf has opened The Pearson Room, a restaurant and bar headed by leading sommelier Sunaina Sethi. Created by B3 Designers, it has dark timber flooring complemented by raw and galvanised steel and exposed industrial light fittings. The large pewter bar is surrounded by industrial-style stools with antique leather upholstery, with elegant 1950s-style furniture and large heritage leather armchairs providing further seating in the lounge. Located on the second floor, it offers views out through floor-to-ceiling windows. www.barmagazine.co.uk |43
Catch Catch Champagne Bar & Lounge has opened at the Andaz Liverpool Street hotel in the City of London, combining traditional and contemporary design. Matching the luxurious list of 70 champagnes and signature Bellinis, the interior balances modern lighting and elegant furniture with original features. It was designed by Wilsdon Design Associates which worked on the dramatic renovation of the former Great Eastern Hotel in 2007.
or not. Either way, design can challenge and provoke a reaction.” Design practice Paul Nulty Lighting has earned a reputation for creating the “wow factor” in bars and clubs. At Adventure Bar in Clapham, south London, Paul worked with Finch Interiors to create a scheme that carefully balanced the lighting over the bar with lights on the wall opposite to create rhythm that draws the eye through the space. At the same time, a large neon sign at the back – saying “Wait here, I’ve gone for help”, created by Electro Signs – was deliberately designed to be brighter than any other element. It can be seen from across the road, helping to draw people in. “A clever designer will realise that lighting is far more than simply selecting the right product,” Paul says. “It’s ultimately about how each layer of light blends and balances with the next, creating a composition that draws the eye through the space, taking the customer on a journey.” At The Grill at The Montcalm in London’s Marble Arch, a bespoke light sculpture complements the nature of the restaurant by resembling hot embers. Developed by Paul Nulty Lighting with Tonik Associates and Iberian Lighting, it uses 600 copperplated rods, mounted to three large diabond panels, which in turn are mounted within the central coffer. Each rod has a one-watt LED that illuminates downwards onto a copper polished sphere. The light hitting the sphere provides “sparkles” of light with a warm hue. “The chandelier is both permeable, letting the eye pass through, and at the same time a solid central feature,” Paul explains. Thanks to new LED technology, the chandelier uses only 600 watts of energy which is less than half the
Pods at The Master Mariner
power required to boil a kettle – a definite wow factor for any operator. “Lighting has always had a key role in creating atmosphere within bars and clubs,” Paul adds. “It’s the mix of contrast and drama that sets the tone, and when it’s well considered, it seamlessly blends with the interior decor. Owners have got wise to the flexibility of light, creating different moods for different times of the day. The development of new technologies such as LED has enabled designers to integrate lighting within architectural details that provide layer upon layer of visual interest and sophistication.” The interior design of Bath Ales’ Graze
bar-restaurants has taken inspiration from classic bars and chophouses in London and New York, working with design practice Simple Simon Design. An integral part of the look is the tiling, including Graze’s signature blue brick tiles, supplied by Solus Ceramics, a specialist in hospitality interiors. Solus Ceramics tiles can be seen on counters and floors in numerous high-end bars and restaurants around the UK, such as the new Tozi restaurant at the Park Plaza hotel at London Victoria, where B3 Designers used hexagon-shaped glass mosaic for the bar area. At Drake & Morgan’s latest bar and restaurant, The Happenstance, in Ludgate
Victoria Crowe and Robert Milton have opened tapas and cocktail bar Wytes down the road from their boutique hotel Stanwell House in Lymington, Hampshire. A focal point is the iBar, an interactive bar that allows customers to browse the menu, place orders and play games on the bar top just through hand movements. Created by Emily Stafford Design, the interior has white walls and furniture that provide a backdrop to sophisticated mood lighting. Fitz Impressions, which specialises in bespoke fixed seating and upholstery, supplied poseur tables, poseur seating and banquettes.
Michelin-starred chef Shaun Rankin has opened Ormer in St Helier, Jersey, housing a restaurant, bar and outside terrace. For the £1.4million project, he brought in Martin Brudnizki Design Studio and local contractors Camerons. Keeping with the mustard yellow and peacock blue colour scheme, seating specialist Craftwood manufactured sprung-base Chesterfield-style dining banquettes upholstered in a plush mohair fabric from Vescom, mounted on turned solid timber feet. A banquette in the bar was upholstered in a mix of leather and fabric, all upholstered onto bespoke solid oak show frames.
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Hill, London, Solus Ceramics contributed to the stunning interiors by supplying three colours from its Synergy range cut into strips and arranged in a chevron pattern on the floors. As with other Drake & Morgan sites, The Happenstance interior was created by Fusion Design & Architecture. They chose to combine an industrial backdrop of exposed brickwork and open ducting with luxury furnishings to create visually exciting areas, sourcing many of the eclectic pieces of furniture and furnishings from contract furniture specialist Andy Thornton. These include draughtsman’s bar stools, with a tubular steel frame, wooden back rest and a seat upholstered in leather, as well as machinist’s bar stools in a polished metal finish, which are heightadjustable and feature a durable wooden seat. If you want your bar to have the “wow” factor, you need to start with the bar stools, says Vaughann Turnbull, national sales manager of hospitality furniture supplier GO IN (UK). “The bar stool is an essential piece of furniture for a bar or club, not just for seating but, equally importantly, for the design statement it makes. The bar stool is one of the most visible items of furniture, carrying a strong style message, so it plays a central role in influencing your overall design theme, conveying the required look and feel of your operation.” GO IN offers a range of bar stools in a wide variety of designs, colours and finishes as part of its Modular System of hospitality furniture. Elements can be mixed and matched to create unique bar stools, such as a variety of leathers and fabrics, in different colours and designs, for upholstering seats. For a more minimalist look, wooden or laminate seats can be chosen. Central columns and bases can be specified in different finishes such as chrome, stainless steel or powder-coated and in a variety of shapes. They can be further customised with accessories such as
The A Bar
Italian restaurant group Rossopomodoro is trialling a separate bar at its seventh site which has opened in Wandsworth, south-west London. Located on the first floor, it features industrial-style furniture from Andy Thornton. It includes leathertopped Factory bar stools around the bar plus the popular Industrial bar stools in pewter alongside high dining tables set against a wall. In the main ground floor restaurant, Andy Thornton provided a large number of French café chairs, combined with elegant Liberty cast-iron table bases in black. A large industrial table with 2.8-metre-long reclaimed pine top is matched with Andy Thornton’s popular School chair.
London-based RPW Design worked on the A Bar, a new destination cocktail bar in the InterContinental Amstel hotel in Amsterdam, designed to appeal to a younger audience while retaining the traditional customer base. It features a light installation, comprising eight individual light fittings created from hand-blown glass, which is not only striking but complies with Dutch regulations on low-energy lighting. The smoky blue of the light fittings is reflected in the colour of the leather used for the bespoke chairs, adding to the “contemporary lux” feel of the bar. High-quality craftsmanship and materials are used throughout, from the bronze chain-mail curtains and solid timber broad plank floors to the polished goldfinish back bar and shelving units.
foot rests, decorative trims and adjustable stems. “From simple to extravagant, from retro to contemporary, from funky to traditional, there’s a bar stool ready to provide the ‘wow’ factor,” Vaughann adds. Urban-inspired materials combine with rustic style in a range of furniture introduced for hospitality interiors by new UK company Steel Magnolias as part of its urban vintage collection. They include bar stools, tables, mirrors and accessories, using a combination of epoxy powder-coated steel with lightly sandblasted and sealed wood to create an authentically distressed and aged look. Metal framework is available in Antique White or Aged Rust and the bar
stool is finished in pewter while the timber used for each piece is hand finished, making every product completely individual. While the wow factor may be a key element for some operators, it is not always necessary. “I have always believed that people don’t always notice good design,” says Kay at Harrison Ince. “When everything is in its place and the operation and lighting are right, you can have a smooth unchallenging experience where you can sit back and enjoy the atmosphere and company.”
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As Bar magazine launches an app for smartphones and tablets, we take a look at some of the latest apps in the industry
his month, Bar magazine is extending its reach by launching an app for smartphones and tablets. As well as creating an additional way of reading the monthly print publication, it features a rolling feed of news and articles about the bar, pub and club industry as well as cocktails and other drinks. It also links into social media. The app will be available in August via the App Store and Newsstand for iPhone and iPad and Google Play for Android. It has been developed by TheAppsWorks which specialises in making sophisticated but affordable iPhone, iPad and Android apps for local businesses including bars, pubs, clubs and restaurants. Working with the team at Bar magazine, it has come up with a customised app that will continue to be developed in the future.
gallery, one-touch dialling and links to social media, but it can also offer some very powerful features such as loyalty card schemes, redeemable vouchers and an off-line mode so that the app can be used even when the phone signal is weak.” A useful tool for both independents and multiple operators is push notiﬁcations which can be customised to individual sites. “If someone comes within a certain distance of a bar, it can automatically ping them a notiﬁcation to remind them of special offers or an event, tailored to their past behaviour,” Brian explains. “Once the app has been built, bar operators have complete control over content, using a web-based control panel. We understand that an app is a powerful brand statement so it must look fantastic as well as being a pleasure to use.”
Brian Scofﬁeld, founder and managing director of TheAppsWorks, says apps can be a proﬁtable business tool for bars. “Our apps can include all the standard functionality you would expect from an app, such as your basic business information, menus and drink lists, a photo
Gillray’s Steak & Gin
Gillray’s Steakhouse & Bar at the London Marriott Hotel County Hall has created an app for iPads that helps people to recreate their experience at home. It includes recipes for the bar’s cocktails, which draw on its extensive gin selection, as well as pages on the history of gin and its different varieties. There is also a timer for working out how long a steak will take to cook based on its cut, thickness and preferred cooking level.
A newly launched app for iPhones literally puts a new spin on happy hours. Bars, pubs and clubs can use the Appy Hour app to incentivise existing customers and to attract new ones.Venues join the Happy Hour UK network for as little as £10 a month and can then run customised promotions to drive footfall. It is based around a “spin” mechanism where, at set times, people can take pot luck to see if they can win a prize such as a free shot or half-price drinks. The venues also have access to the data from people using the app as well as the option to link into social media.
The team behind Mojo bars in Leeds, Manchester and Liverpool developed an app for iPhone and Android phones that not only informs people about offers in the venues but lets them listen to the music they love through Mojo Radio. Mojo director Mark Greenhow says the app allows them to interact with their customers wherever they may be. “When we analysed our social media and website statistics, it became evident that mobile web browsing has developed from a mere wave into a veritable tsunami. With that in mind we decided it best to start the process of engaging with our customers through their mobile devices, allowing us to share information on offers and indeed content in the form of our online radio. With over 5,000 downloads, we consider this ﬁrst-generation attempt to be a great success but have plans to develop this channel much much further.”
The new Bar Pass app allows people to order and pay for their drinks and food directly from their mobile phone without leaving their seat. The technology, launched by entrepreneurs Ben Floyd and Michael Slane, integrates with a venue’s epos system, compatible with 14 of the largest providers in the UK, and can be set up within 24 hours. It not only cuts queues at the bar but, once a customer has registered their payment details on the app, there is no need for bank cards. It can provide a platform for running promotions, marketing events and offering loyalty rewards. It is available for iPhone and iPad with Android imminent.
Software creates calm in the kitchen
ichard Pope, owner of The Bull’s Head in Repton, Derbyshire, has built a reputation on producing high-quality food made with fresh, locally sourced ingredients wherever possible. It is always busy in its four separate dining areas including the bar area. As business grew, it became increasingly difficult to co-ordinate orders from the different areas and relay them efficiently to the chefs. Richard decided that moving to a screen-based computerised ordering system would help streamline the operation. “We heard that QSR Automations is the best in the business, so we got in touch with Call Systems Technology for advice on how to get a system up and running for our restaurant,” he says. “Now, a year on, we are reaping the benefits of a calmer kitchen.” Once waiters have inputted an order via the epos system, ConnectSmart® Kitchen (CSK) software by QSR Automations helps chefs determine which food items to focus on and, if necessary, how to prepare them. Using vivid, easy-to-understand graphics, CSK automatically assigns items to individual chefs’ workstations. This is based on the prep times of each item on
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glassware IV drips for cocktails at The Piccadilly Institute
Looking glass From tea cups and kettles to retro coupes, options for serving drinks continue to grow, reports Mark Ludmon
t The Piccadilly Institute in London’s West End, you can now drink cocktails out of a Rubiks Cube or a watering can or, if you’re feeling particularly ghoulish, through a tube linked to a hospital-style IV drip.The drinking vessels, introduced by Novus Leisure at the bar last month, are part of an approach that recognises that the serve itself is part of the whole bar experience. According to the new Market Report from drinks company First Drinks, consumers have higher expectations of the way their drinks are presented. “The growth of cocktails has created a thirst for unique serves and creative experimentation in drinks,” says Roy Summers, head of category management at First Drinks whose brands
include Hendrick’s Gin, Monkey Shoulder whisky and Rémy Martin cognac. “Research with consumers shows they not only see the liquid but the theatre and glassware as being integral and a really important part of the whole experience.There has been a growth in serve rituals through the use of classic tea cups, cocktail kettles, balloon G&T glasses, jam jar pots, paint tins and smoke.Two-thirds of consumers are prepared to pay more for really innovative drinks.” Bar design company Cheeky Tiki has had such success with its quirky drinking vessels, such as the treasure chest at Mahiki and the Berlusconi vessel at Bunga Bunga in London, that it has launched Bespoke Barware, a new business offering unique vessels as well as off-the-shelf quirky designs in categories such as horror, Alpine, cockney rhyming slang and Mexican. Catering equipment supplier Stephensons has seen demand for different drinking vessels such as classic-style kilner jars and the traditional glass handled dimple tankard. Other popular products are retro tumblers and rocks glasses from Stephensons’ Toughened Duralex range. “Customers pay a surprising amount of attention to what people around them are drinking and eye-catching glassware can be a trigger for people to order more premium drinks, which they may then recommend to others,” says managing director Henry Stephenson. He adds that the Tennessee Handled
Drinking Jar has also taken off this year, partly because of the glass handled jar serve for the Jeremiah Weed cider and spirit brand. “Taking the lead from pioneers in the US, UK bars are increasingly using these drinking jars to serve beer, cocktails and even iced coffee and juice. Glassware is important for differentiating your establishment from the competition. A spirit and mixer served in an elegant highball glass instead of everyday glassware is likely to make you stand out and increase custom.” To meet the vintage trend, glass and tableware specialist Artis has launched a Vintage Cocktail Collection featuring elegant coupes and martini glasses. Marketing manager Kathy Birch points to a trend for bartenders to serve Martinis in “not for purpose” champagne coupes rather than the martini cocktail glasses that became the norm, which means that coupes are now outselling champagne ﬂutes. “Classic cocktails are being brought bang up to date by presenting them in a fresh way, with a vintage edge that is really elegant.” She adds that the vintage and retro trends are also contributing to a noticeable renaissance in the cut-glass crystal look. “Artis has some exciting new crystal glass ranges from Luigi Bormioli, demonstrating a deﬁnite departure from the unadorned crystal favoured in recent years.” A new range of crystal stemware has been introduced by catering equipment specialist Nisbets as part of the Olympia www.barmagazine.co.uk |51
Maggie’s As part of a celebration of the 25th anniversary of cult movie Cocktail, 1980s-inspired club Maggies in Chelsea, London, has introduced LED table menus that are as fluorescent as Tom Cruise’s shirt in the film. As well as new summer drinks, it lists some of the venue’s classics which come in vessels such as a Maggie Thatcher head.
glassware range. “With the clarity of glass, but with added strength, the range is both functional and elegant, meaning you can offer customers classic high-quality crystal glassware without the high price tag,” explains Nisbets product and brand manager Heather Beattie. It comes with three different price points, from the entrylevel classic design of Modale through to the more modern mid-range Chime and the higher-end Poise for fine dining. Nisbets’ crystal also ranges from champagne coupes and Margarita glasses to retro tube tumblers. “With such a wide range of glasses available, why not try mixing things up and serving your drinks in a glass not normally associated with that drink, making a feature of the glass and creating a style unique to you?” Heather suggests. New collections from Urban Bar, the glassware and bar accessories supplier, include elegant retro-style engraved cocktail glassware, from Fizz, Flip and Margarita glasses to a classic coupe. US-based Cocktail Kingdom has been selling barware to British bars for some time but, last month, it launched a UK base to supply its high-quality glassware, shakers, mixing glasses and other accessories direct. It has also extended its coupe range, adding designs with gold and silver rims. Its Copper Collection has also become popular, including a copper mug that is used at Tanner & Co in Bermondsey Street, London, for its tequila and wine-based Samuel Pepys Cup. With increasing numbers of bars offering flights of spirits, Riedel Glassware has introduced the Vinum Spirit Tasting Set which comprises a cognac, single malt and tequila glass, all made of lead crystal and dishwasher safe. Riedel pioneered glassware for wine, including designs for specific
Engraved retro from Urban Bar
wine varieties, but is also extending its specialisation to hot drinks in partnership with prestige tea trading company Lalani & Co, offering a range suited to different varieties of tea. Varietal-specific wine glasses were introduced this year from Luigi Bormioli through Artis. Its Vinoteque crystal glasses have been scientifically designed to enhance the aroma experience of different wine varieties – and also offer greater resistance to breakage. Balancing style with durability is vital in the on-trade, adds Kathy at Artis. “It can often be false economy to buy cheaper, lower-quality products rather than high-quality products that will give good, reliable service for a longer length of time.” In the past, practical concerns took precedence over style when it came to drinking outside. Options now include two extensive polycarbonate ranges from Artis which replicate the look of glass but offer durability and are dishwasher safe. The range also includes acrylic carafes. New to the UK is Govino glassware from California, which comes in three shapes for wine, cocktails and champagne. Made from high-quality BPA-free polymer, the range is elegant, shatterproof, reusable
and recyclable with a thumb-grip design. Distributed by Bibendum, Govino glasses have been used for pop-up bars by London burger restaurant Shake Shack and The Wandering Wine Company. “Enjoying a glass of wine or a G&T in the sun should be pleasurable in every way so why should anyone pay good money for a bottle or cocktail and then be forced to drink it from something cheap and flimsy?” says Simon Swift, managing director of The Wondering Wine Company. “With Govino, consumers get the best of both worlds: a good-quality drink in a good-quality glass.”
Swedish cider brand Kopparberg is trialling branded glassware fitted with a security tag that explodes with ink if it is taken more than 100 feet from the bar. It is a “fun” response to thefts of its stylish new glassware. The ink, which is designed to match Kopparberg’s new Cloudberry and Elderflower & Lime varieties, was first used at east London bar Jaguar Shoes. Its general manager Rob Mawdsley said: “The tag is a unique little reminder to people that if they swipe a glass then someone, somewhere needs to replace it. The Kopparberg brand has always been synonymous with summer style, so it’s maybe no surprise the glass ends up in handbags and back pockets, but it’s also why we want to deliver an authentic Kopparberg experience to our paying customers.”
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Tight spots With the right kitchen design, even a small space can be used to enhance a bar’s food offering
he Angelic bar in Islington, London, is well-known for its food, which accounts for 30 per cent of sales. However, it is all done from a small kitchen measuring four by five metres, which is all down to Nelson Catering Equipment’s clever design, says general manager Shaun Orchard. “We put our kitchen refit out to tender and Nelson was streets ahead in terms of space-saving ideas, organisation and, crucially, installation down time,” Shaun says. It was completed in just three days, with Nelson creating two distinct areas. One is dedicated to prime cooking and fitted with a six-burner Falcon fusion oven range, a Rational combi oven and a Falcon chargrill, salamander and twin fryer. The second contains a food preparation area leading towards a separate dishwash station fitted with a Nelson Advantage Pass Through. There is also room for an undercounter, an upright fridge and both heated and ambient shelving and racking. “It contains everything we could possibly want to keep our
CT Express Combitherm
customers and chefs happy,” Shaun says. For many bars, space is limited, making it a daunting process for planning a new kitchen, says Simon Lilley, hot products category manager at Electrolux Professional. “From hygiene and efficiency to energysaving measures, good kitchen design is vitally important to any bar and, if planned correctly, it can help to save costs, reduce emissions and improve kitchen output. For example, a smaller cooking suite requires a smaller extraction canopy. It removes less air from the kitchen and therefore less air needs heating before it is put back into the kitchen, thus saving energy and reducing bills. An efficient kitchen design can offer a smaller kitchen footprint, which allows bars to dedicate more front-of-house space for revenue-generating customers.” The Electrolux Professional XP range includes
Jade Slimline Counter
Icy Hot, offering full cooking power on top of a refrigeration-freezer base, while, for more basic snacks, its HSG Panini Grill enables bars to serve up hot sandwiches in less than 60 seconds. For kitchens with limited space, Foodservice Equipment Marketing has introduced the compact CT Express Combitherm combi oven from Alto Shaam. It can be placed on countertops or other equipment and offers a capacity of up to four 1/1 gastronorm pans, measuring 442mm by 906mm by 850mm. It cooks with variable steam, convection heat or a combination of both, and can bake, roast, steam, poach, grill, broil, proof, braise and oven fry so one oven can replace several pieces of traditional equipment. The standard CombiTouch control has the capacity to store over 200 recipe programmes while ExpressTouch allows for more sophisticated programming. Increasingly, combi steamers are becoming a “must have” item for operators as they offer a variety of cooking processes in a small footprint, says Lee Norton, managing director of Rational UK. Rational’s SelfCookingCenter Whitefficiency cooks everything from roasts to soufflés, from jacket potatoes to muffins and from bread to fish, and all at the touch of a button. The smallest six-grid SelfCookingCenter, Model 61, measures just 847mm wide by 771mm deep by 782mm high yet can prepare www.barmagazine.co.uk |55
equipment Tiziano range of Cuppone pizza ovens from Linda Lewis Kitchens are perfect where space is at a premium. They cook pizzas in three to six minutes with the stone-baked taste of Italy and can also cook a variety of other quick dishes such as fish, pies, sausages, pasta, jacket potatoes and vegetables as well as being useful for reheating or finishing off dishes. They come in single, twin and triple deck versions. For bars and pubs wanting to offer a carvery-style service, counter and server specialist Victor Manufacturing’s most popular product is the Crown generalpurpose bains marie hot cupboard which, with a quartz heated curved glass gantry, can be easily configured to form a mobile carvery that is ideal for venues with limited space. The units are available in stainless steel, beech effect or golden oak and can easily be wheeled around. It operates from VarioCooking Center Multificiency a single 13-amp supply and has a 3 x GN1/1 capacity dry heat bains marie. With a stainless-steel interior, the hot cupboard has between 30 and 80 meals per day. the capacity to carry up to 344 “When kitchens are looking 10-inch plates. at replacing key pieces of Williams Refrigeration has cooking equipment it is launched a new slimline version worth considering whether of its popular range of Jade it is better to change like gastronorm counters for tight for like, or look at the new spaces. It offers all the features generation of multi-function of the established Jade counters kit as an alternative,” says but slimmed down to a depth Graham Kille of Frima UK. of just 500mm. It is available in “A multi-functional unit will two- and three-door versions, not stand idle and takes up as a refrigerator or freezer, with far less space than separate Tiziano Cuppone optimum capacity of 242 litres pieces of equipment.” Frima’s pizza oven for the two-door and 354 litres VarioCooking Center for the three-door. It is fitted with Multificiency combines all the functions Williams’ new energy-efficient compressors of a fryer, griddle, bratt pan, kettle, titling that offer an improved heat exchange and pans and pressure cooker in one unit and an average saving of up to £100 a year on is also three times as fast and uses 40 per energy bills compared to standard units. cent less energy than conventional cooking Heat-exchange technology also helps appliances. Chefs have control over the to make savings for the UC Energy cooking process through the touchpad undercounter dishwasher and glasswasher control while the Varioboost heating system from Winterhalter. The system extracts the heats the pan to 200C in as little as 2.5 heat from vapour within the machine and minutes. uses it to pre-heat the incoming cold fill. In Samsung’s latest CM1929 commercial this way, energy consumption is reduced by microwave oven is about 35 per cent 0.1kWh per cycle. So if the machine is put larger than a standard compact but it still through 80 cycles per day, it can save up to has a footprint of only 464mm wide by 2920 kWh per year which equates to £320 557mm deep, making it ideal for kitchens per year if prices rise by eight per cent. with limited space. At 1,850 watts, it is Almost no hot damp water vapour escapes a powerful unit, with capacity for bulk from the machine when the door is opened reheating and over-size dinner plates. – ideal for small busy kitchens. For bars looking to offer pizzas, the
Rational SelfCookingCenter Whitefficiency
Samsung CM1929 microwave
London Cocktail Clubs At London Cocktail Club bars, co-owner JJ Goodman was looking for a blender that could cope with high volumes but deliver good-quality drinks every time. He found the Vitamix BarBoss Advance, which makes it possible to mix several drinks at once rather than individually, with six pulse functions to get the right consistency whether making a Piña Colada or a frappé-style cocktail. “In The London Cocktail Clubs, our teams are blending up to 120 cocktails per evening and, although I was using a top branded bar blender, I had just come to expect ‘adequate’, not ‘exceptional’,” JJ explains. However, he was impressed by the Vitamix BarBoss Advance. “Not only could it cope with crushing ice and high-volume orders, but the consistency was spot on.” The Premium PD50 range of dishwashers from DC Products all have moulded, double-skinned and insulated wash tanks to reduce heat loss and noise pollution, while the low-volume 12-litre wash tank saves up to 13,000 litres of water each year compared to traditional wash tank models on the market. With savings on electricity, water (if metred), detergent and rinse aid, it could cut bills by up to £390 a year. The workflow and space for warewashing are often overlooked when designing kitchens, points out Bob Wood, sales director for DC warewashing and icemaking systems. “You need to think about how dirty items will get to the machine and also how the clean ware will be taken away afterwards. Having a separate area for washing up is good too from both a workflow and hygiene perspective. Get this wrong and you can end up with an entirely unworkable scheme.”
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A simple solution to your glasswashing problems A constant supply of hygienically clean, sparkling glasses achieved with minimum space, minimum effort and minimum cost: that’s the promise of the Streamline rotary brush glasswasher machine. It is a popular choice with customers who recognise it is a very good alternative to the cabinet machine, and is very competitively priced. The Streamline machine’s mechanical brushes clean all shapes of glasses inside and out, removing all traces of grime and even lipstick. It is economical to run and will cope with large volumes of glasses (around 700 per hour) or the occasional couple of glasses as it can be instantly ready at the flick of a switch. The Streamline machine is portable and versatile, making it ideal for temporary locations and outside events. It can be easily installed where space is limited. Call 01252 820026, visit www.streamlinedirectuk.com or email firstname.lastname@example.org.
“A commercial microwave oven needs to be fast, easy to operate and have the capacity and power to handle bulk food containers and over-size dinner plates,” says David Watts of Samsung Professional Appliances. “In an ideal world it should also be compact and stackable to save space, and be able to run off a 13-amp supply for maximum flexibility.” Samsung’s CM1929 meets all these requirements and, although 35 per cent larger than a standard compact, is only 464mm wide by 557mm deep. Visit www.samsung.com/uk/professional/microwave.
“These days, operators looking to replace traditional equipment need to consider a combi steamer,” says Lee Norton of Rational. “Increasingly, it’s a ‘must have’ because it offers a variety of cooking processes in a small footprint.” Rational’s SelfCookingCenter whitefficiency cooks everything from roasts and fish to jacket potatoes and bread at the touch of a button. The smallest six-grid Model 61 measures just 847mm wide by 771mm deep by 782mm high yet can prepare 30 to 80 meals a day. Call 0800 389 2944 or visit www.rational-UK.com.
Don’t get steamed up
No need to get steamed up about energy prices rising this year. Winterhalter has developed the UC Energy undercounter dishwasher and glasswasher which not only offers substantial savings in energy costs but also improves the working environment around the warewasher through its innovative use of heat-exchange technology that extracts heat from vapour within the machine and uses it to pre-heat the incoming cold fill. Call 01908 359000 or visit www.winterhalter.co.uk.
Williams has launched an entirely new refrigeration concept, designed to help with the make-up of pizzas, salads and sandwiches. The mobile Prep Well is a highly flexible, compact unit with accurate temperature controls – ideal for sites that have to replenish ingredients from a cold room and have no room for a conventional prep counter with wells. Available on wheels, it has a footprint of just 769 by 450mm for fitting in tight spaces.Visit www.williams-refrigeration.co.uk.
New affordable epos
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Consolis Payments has launched the Consolis X-10 – a new-generation, touch-screen cash register with an integrated credit card machine. The compact “out of the box” system will help pubs and bars meet all their customers’ card payment requirements, including debit, credit and contactless. It can be rented for less than £60 a month. A key benefit is accurate one-time transaction entry, resulting in faster bar service, easy end-of-day reconciliation and no keying errors. Call 0845 206 8665 or visit www.consolispayments.com.
GO IN (UK) will be showing a number of new products for the first time at Restaurant 2013 (stand C49, 7-9 October 2013, Earls Court 2, London). Highlights will include the Deco Art chair range which combines high-quality materials, classic designs and seating comfort. They are available with or without armrests, in bar stool versions or with a choice of modular bases. There is a wide choice of upholstery including leathers and imitation leathers. Call 0845 021 4646 or visit www.go-in.co.uk.
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bar The Americans are pushing their whiskeys in the home of Scotch this month.Visitors to the Edinburgh festivals in August will see Buffalo Trace bourbon branded on taxis across the city. The whiskey will also be part of the Edinburgh Festival Fringe, featuring in Tom Sandham and Ben McFarland’s show The Thinking Drinker’s Guide to Alcohol at the Assembly Rooms. At the same time, its distributor Hi-Spirits will hold the final of a competition on August 12 that challenged bartenders at 10 bars around Scotland to play with ageing. They were given freshly charred oak barrels for creating a cocktail using Buffalo Trace Bourbon or White Dog.
It is all change in the upstairs bar at Callooh Callay in Shoreditch, London. After serving up tequila at Cantina de Cuervo and Bols Genever at the Dutch Gin House (pictured), it is now the turn of rum. For six weeks to August 17, the space has been transformed into Havana Nights with Havana Club rum, serving up Cuban food and classic cocktails. Old favourites such as El Presidente, the Mary Pickford and the Mulata are listed alongside six new drinks devised by leading mixologists. They include the Cuban Heat, created by the bar’s own Andrea Montague,
Mixing it up >>
combining the seven-yearold rum with dark cacao liqueur, chipotle syrup and lime. But hurry on up – the upstairs bar transforms every six weeks into something different.
o toast the arrival of the royal baby, the team at Shaker BarSchool created this cocktail, the Baby Bene (pictured above).
The team behind the nationwide Foodies Festivals have added a new event, Feast at Battersea Park, south London. Running from August 16 to 18, it is described as an “exclusive picnic extravaganza”, featuring restaurants, chefs, food and drinks. Sections include The Vineyard, with a selection of wine and champagnes from around the world, and The Orchard, filled with British cider and ales. Cocktails can be enjoyed alongside DJs in The Speakeasy. Exhibitors at this year’s Foodies Festivals include Ginger Grouse Sipsmith, Martin Miller’s Gin, Chapel Down English wines and Monkey Shoulder whisky. More Foodies Festivals will be in Edinburgh from August 9 to 11 and in Oxford from August 24 to 26.Visit www. foodiesfestival.com. Proud Scots Paul and Vicky Miller (pictured) of the Eden Brewery in St Andrews celebrated Andy Murray’s win at Wimbledon in the way they know best. They created a special brew called Grand Slam which was served in pubs and bars in Glasgow, Edinburgh and Dundee on the day the Scotsman beat Novak Djokovic. “Like Andy, Grand Slam is proudly Scottish: a
four per cent ABV brew made from 100 per cent Scottish barley, grown within 10 miles of the brewery,” Paul explains. Sadly, only 1,977 bottles were produced, all selling out on the day of the final.
A bar with no beer (or cocktails) may seem like some people’s idea of hell but Catherine Salway, a former brand director at Virgin, believes there is a market for people who want a night out without alcohol. Last month, she opened Redemption, a pop-up in the rooftop Netil 360 space (pictured) at Netil House in Hackney, east London which will run for 10 consecutive Sundays until the end of September. Open from 11am to 10pm, it offers “mocktails”, such as the Martini-like alcohol-free Cocotini made with coconut water, alongside live music and DJs. From September 8, Redemption will have a permanent home in Trellick Tower in North Kensington, London. “With Redemption, we are creating a space away from temptation that still feels like a treat,” Catherine says.
50ml Bénédictine 6 British raspberries 1 drop Orange blossom water 25ml Fresh lemon juice 1 Fresh medium egg white 15ml Whipping cream 1 bar spoon Castor sugar 50ml Cold soda water
Crush the raspberries and sugar in a Boston mixing glass, before adding the egg white and lemon juice. Add the Bénédictine, orange blossom water, cream and ice and shake hard for 15 seconds. Fine-strain into a chilled highball glass that has been filled with the soda water, ensuring all the frothy egg white passes through without raspberry seeds or ice. Garnish with a single raspberry floating on the surface and a lemon twist. From Drambuie, comes the Baby Treat (pictured below), served in a baby’s bottle. 30ml Drambuie 10ml Elderflower cordial 20ml Lemon juice Champagne
Shake the first three ingredients with ice. Strain into the bottle or glass and top up with champagne. Attach a garnish of a Haribo Tangtastic to the straw.
The Authentic Belgian Craft Beer - Family brewed since 1747 -
PALM is a smooth-drinking Belgian craft beer that is full ﬂavoured up front but with a clean ﬁnish. Special PALM malts determine its honey-like mellowness and ﬁne aroma hops from Kent are added to create this unique, well-balanced craft beer! Available on draught, 330ml bottles and 330ml cans. Ask your supplier for PALM: • Madison Drinks - www.madisondrinks.co.uk • Nectar - www.nectar.net • Amathus Drinks - www.amathusdrinks.com • Euroboozer - www.euroboozer.co.uk • Utobeer - www.utobeer.co.uk • Pig’s Ears - www.pigs-ears.co.uk • Bath Ales - www.bathales.com • Inn Express - www.inn-express.com • Colemans ABC - colemansabc.co.uk • Edwards Beers and Minerals - www.edwardsdrinks.com
Want to try PALM? Visit www.palmbreweries.com/PALMuk to book your tasting session!
PALM Breweries Steenhuffeldorp 3 B - 1840 Steenhuffel Tel. 07538 714747 Andy.Bennett@palmbreweries.com www.palmbreweries.com