CoCktails
Enhancing cocktails with absinthE George Rowley, founder and brand owner of La Fée Absinthe, recognises that people don’t just look for a drink, but a social experience, craft and entertainment. “Cocktails have this in abundance,” he says. “In terms of trends, my prediction, naturally, is that there will be more cocktails enhanced by absinthe. It’s just crucial that people expand their knowledge.” This August, La Fée is rolling out a new 20cl La Fee Parisienne, integrated with a 12-page cocktail booklet and auto pourer, available to the UK via Cellar Trends. The bottle comes with a QR code link to Difford’s Guide, which houses plenty of cocktail recipes featuring La Fée Absinthe, including the Parisienne Kiss, a re-modelled G&T-style serve, and the French Mojito, which replaces rum with absinthe (recipe below). shoppers has been phenomenal, which is promising for when we launch these liquids in the on-trade later this year.” Continental Wine & Food (CWF), supplier of Italian gin brand Perfetto, is confident that the cocktail category will bounce back. “Cocktails will never go out of fashion,” says marketing executive Jessica Smith. “It is just the flavours and recipes that change with the times, and although we will never really know how long the on-trade will take to pick up post lockdown, we still predict the cocktail category to be a huge hit.” Jessica is confident that customers will still be looking for ‘picture perfect’ moments, meaning glassware and garnish should be top priorities. “Depending on the style of drink and the environment inside the bar, a garnish can really elevate a cocktail and raise the perceived value of the serve. What’s more, when it comes to glassware, certain vessels not only look great, they have the power to enhance the flavour of the drink. For example, the long narrow shape of a Mojito glass is all about temperature control and preservation of the fizz.” For the full experience, Jessica and the team suggest serving the Perfetto Camprino. To create the drink, add ice to a short rocks glass and stir in equal parts Perfetto Blood Orange gin, Campari and peach liqueur. The garnish of a fresh orange slice completes the serve and adds an extra zesty aroma.
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The coronavirus pandemic has seen an acceleration of trends in the cocktail category – particularly regarding the no and low alcohol movement. “Consumers understand that Covid-19 isn’t going away anytime soon and are thinking of their health more than ever,” points out Oliver Morris, head of mixology at Cotswolds Distillery. “As bars open, offering both cocktails with or without alcohol will be advantageous.” Oliver predicts that lowABV serves with bold flavours, created
Suntory’s Toki Highball
French Mojito 50ml La Fée Parisienne Absinthe Supérieure 3 Lime wedges (squeezed) Top with lemonade 3-4 Mint leaves Add La Fée Parisienne Absinthe Supérieure, the freshly squeezed lime and mint leaves to a Collins glass stacked with ice, top with lemonade, stir and dress with a sprig of mint.
