Bar August 2026

AUGUST 2026

APPLY FOR A 2027 BMA NOW

WWW.BARMAGAZINEAWARDS.CO.UK

EDITOR’S NOTE

AUGUST 2026

A

ugust has always been a month of transition for the hospitality industry.

While terraces remain busy and summer trading continues, many operators are already looking ahead, considering how to maintain momentum as the days shorten and footfall begins its natural seasonal decline. It’s a period that demands both creativity and adaptability - two qualities that are on full display throughout this month’s issue.

Our cover feature, The Cocktail Report, explores the drinks, products and innovations currently shaping the bar sector. Consumer tastes continue to evolve at pace, and suppliers are responding with a wave of new spirits, premium mixers and flavour-forward syrups, designed to elevate serves and create memorable drinking experiences. From emerging trends to the products driving menu development, we examine what’s capturing attention behind the bar and what could influence the next generation of cocktails.

With operators increasingly seeking ways to maximise spend per visit, our Foodservice feature looks at the growing opportunity presented by small plates and sharing dishes. As summer trading begins to ease, these versatile formats can help drive revenue, encourage social occasions and increase dwell time, while offering customers the flexibility and variety they increasingly demand. We speak to industry experts about how venues can make the most of the trend and create compelling food offerings that complement their drinks programmes.

Completing our features is a deep dive into one of the industry’s most dynamic categories: Agave Spirits. Few sectors have enjoyed the level of growth seen by tequila and mezcal over recent years, with consumer interest showing little sign of slowing. In this spotlight report, we examine the health of the category, explore the latest product innovations and consider what’s driving the continued premiumisation of agave spirits across both the on- and off-trade.

As always, we hope this issue provides valuable insight, fresh inspiration and practical ideas to help your business thrive.

Enjoy!

ELEASHA PRITCHARD, EDITOR-IN-CHIEF AUGUST 2026

On the cover: Hard Rock Cocktails www.hardrockcocktails.cafe @hardrockexpertcocktails © 2026 Cogent Multimedia Limited, 1st Floor, Saphir House, 5 Jubilee Way, Faversham, Kent, ME13 8GD. No part of this magazine may be reproduced or stored in a retrieval system or transmitted in any form – electronic, mechanical or physical – without express prior permission and written consent of the publisher. Contributions are invited and when not accepted will be returned only if accompanied by a fully stamped and addressed envelope. Manuscripts should be type written. No responsibility can be taken for drawings, photographs or literary contributions during transmission or in the editor’s hands. In the absence of an agreement the copyright of all contributions, literary, photographic or artistic, belongs to Cogent Multimedia 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.

4

www.barmagazine.co.uk

CONTENTS

8 HOSPITALITY HEROES Cristhel Molina shares her remarkable journey from the Philippines’ nightlife scene to leading global marketing and innovation at Diageo, discussing storytelling, consumer-first thinking and why embracing change is the key to shaping the future of hospitality.

11 BAR MAGAZINE AWARDS We sit down with returning hosts Kate Meehan and Jack Sotti ahead of next year’s Bar Magazine Awards to discuss what makes the event so special, memorable moments from previous ceremonies and what guests can expect from hospitality’s biggest night.

21 COCKTAIL REPORT From premium classics and lower-ABV serves to bold botanical flavours and evolving consumer habits, we explore the trends shaping today’s cocktail culture and what operators should be serving this autumn.

38

38 VENUE OF THE MONTH The Bar at GAIA is redefining Mediterranean hospitality in London, blending refined cocktails, thoughtful craftsmanship and emotional hospitality to create a destination where every detail is designed to leave a lasting impression.

47 A SPOTLIGHT ON: AGAVE As consumer curiosity continues to grow, we explore the evolution of tequila, mezcal and the wider agave category, uncovering the trends, premiumisation and provenance driving one of the industry’s most exciting spirit sectors.

57 FOOD SERVICE Discover how pubs and bars can maximise food sales this autumn with smarter menus, premium touches and experience-led dining that encourages guests to stay longer, spend more and keep coming back.

68 HOSPITALITY AROUND THE WORLD

47

At Avra, Four Seasons Astir Palace Athens, Bar Manager Nikos Tachmazis reveals how scent, memory and the changing Greek seasons inspired the new SENSES cocktail menu, and why genuine hospitality always starts with understanding the guest.

EDITOR-IN-CHIEF

ACCOUNT MANAGER

SOCIAL MEDIA MANAGER

Eleasha Pritchard ep@cimltd.co.uk

Harrison Hume hh@cimltd.co.uk

Lily Lawson socials@cimltd.co.uk

PUBLICATION MANAGER

HEAD OF DIGITAL

DESIGN & PRODUCTION

Manjeet Griffiths manjeet@cimltd.co.uk Tel 01795 509109

Xhulio Bishtaja digital@cimltd.co.uk

James Taylor Grant Waters

HEAD OF BUSINESS DEVELOPMENT

CREDIT FACILITIES MANAGER

DIRECTOR

Gwen Lee creditcontrol@cimltd.co.uk

Tom Woollin

Jazmine Davis jazmine@cimltd.co.uk

MARKETING MANAGER

John Denning

MANAGING DIRECTOR

Lucas Payne lucas@cimltd.co.uk www.barmagazine.co.uk

5

NEWS

SYLVA INCREASES UK ON-TRADE FOOTPRINT WITH EXCLUSIVE MASTER OF MALT TRADE DEAL

S

ylva, the pioneering maturation lab dedicated to unlocking the untapped flavour of trees, has secured, via its distributor Speciality Brands, a brand-new partnership with wholesaler Master of Malt Trade for its permanent release Sylva Orchard.

Sylva began production in December 2024 with a singular focus on creating dark, complex non-alcoholic spirits designed to be sipped slowly.

First released in September 2025 as a limited edition, Sylva Orchard quickly secured listings with Michelin stars restaurants and recognised bars in the UK including The Fat Duck, The Ledbury, CORE, Heckfield place, Waltz, Equal parts, Archive & Myth, taking full advantage of the growing demand for no & low drink options. This led to Orchard becoming the first Sylva expression to be available all year round.

Master of Malt Trade’s customers range includes bars, restaurants, nightclubs and hotels, independent retailers, wholesalers and events companies across the UK. The new exclusive deal aims to turbo-charge the brand’s current availability and is an important development in its UK growth.

Sylva Orchard is produced at Sylva’s maturation lab in the Colne Valley, using a unique distillation and maturation process invented by founder Ben Branson. Inspired by Branson’s childhood memories of fruit orchards and the rituals of harvest season, apple wood, plum wood and cherry wood are paired with regenerative malt barley to create an expression with depth, texture and warmth best enjoyed neat over ice or in cocktails.

Sylva Orchard has launched this month at MOM Trade and online at masterofmalt.com (RRP. £35.95)

INTRODUCING BEL NADA ALCOHOL-FREE APERITIFS

B

el Nada is a Swiss-born premium alcohol-free aperitif brand redefining mindful drinking, launching with their collection of botanical alcohol-free spirits designed for modern consumers who want flavour, ritual, and sophistication but without compromise. Following a successful launch in Switzerland, the brand arrives in the UK. Created by Rebecca Coombe, the brand was launched following her journey of becoming sober curious and redeveloping her relationship with alcohol. Bel Nada was born from a frustration with the lack of elevated alcohol-free options available in Switzerland. Inspired by the landscapes of the Swiss Alps and the timeless ritual of European apéro culture, the brand spent more than 18 months collaborating with award-winning Swiss drinks developers to create a collection that delivers complexity, craftsmanship, and celebration in every glass.

Each expression is designed to elevate social rituals while supporting a growing global movement toward conscious consumption, wellness, and mindful drinking.

Bel Nada’s products are entirely designed and bottled in Switzerland using carefully selected botanicals and low-impact production methods. The brand combines premium flavour development with an environmentally conscious approach, including recyclable packaging and mindful sourcing practices.

Already gaining recognition for its vibrant branding, sophisticated flavour profiles, and modern interpretation of Swiss

6

www.barmagazine.co.uk

aperitif culture, Bel Nada aims to become one of Europe’s leading names in the NoLo (no- and low-alcohol) category, with its focus on growth within the on-trade and retail market in the UK. Available online via belnada.co.uk at £29.00 per bottle.

NEWS

PARK HYATT LONDON RIVER THAMES ANNOUNCES APPOINTMENT OF EXECUTIVE CHEF AND DIRECTOR OF FOOD & BEVERAGE

P

ark Hyatt London River Thames announces the appointments of Guy Betteridge as Executive Chef and Louis Stacher as Director of Food & Beverage, further strengthening the hotel’s leadership team as it continues to establish itself as one of London’s premier luxury destinations.

Together, Betteridge and Stacher bring international hospitality experience, spanning Michelin-starred restaurants, globally renowned luxury hotel brands and award-winning food and beverage concepts. Their combined expertise will shape the strategic direction of the hotel’s dining experiences, elevating Park Hyatt London River Thames’ culinary offering for its discerning guests and the local London community alike.

As Executive Chef, Guy Betteridge will lead the culinary programme across the hotel, bringing a career defined by technical excellence and a passion for seasonality. Betteridge spent his early career training at Gordon Ramsay Restaurants, joining at just 18 years old. Over the course of eight years, he progressed from Commis Chef to Head Chef, working across some of London’s most celebrated kitchens, including Boxwood Café, the reopening of The Savoy Grill, Restaurant Gordon Ramsay, Bread Street Kitchen and Heddon Street Kitchen. He later transitioned into luxury hotels, holding senior culinary positions at South Place Hotel, Kimpton Fitzroy London and most recently The Standard, London.

Joining as Director of Food & Beverage, Louis Stacher brings

extensive international experience across Asia and Europe, having held senior food and beverage leadership roles with Four Seasons, Fairmont and Shangri-La in destinations including Singapore and Hong Kong. He later joined Rosewood Hotels & Resorts in Hong Kong, where he was part of the opening team behind the group’s first private members’ club. More recently, Stacher spent over three years at Rosewood London, helping oversee a collection of acclaimed dining venues including Scarfes Bar, consistently recognised among the World’s 50 Best Bars.

OLIVIA ATTWOOD UNVEILS NEW PREMIUM COCKTAIL BRAND SAVANO

B

roadcaster, entrepreneur and television personality Olivia Attwood has entered the ready-to-drink (RTD) category with the launch of Savano, a premium canned cocktail brand developed in partnership with awardwinning drinks distributor Babco.

Launching nationwide in July with Sainsbury’s, Amazon and the official Savano online store, the brand enters the market backed by a significant multi-channel marketing campaign spanning outof-home, digital and social media.

Designed to bring elevated cocktail culture to the fast-growing RTD sector, Savano combines bartender-crafted recipes, trendled flavours and premium design. Created by HD Design, the brand’s visual identity draws inspiration from the glamour and decadence of the French Riviera beach club scene of the 1970s and 1980s, delivering strong shelf standout and premium appeal.

The launch range features three signature serves: • Hot Honey Margarita – a sweet and spicy twist on a modern classic • Caipirinha – a refreshing take on the iconic Brazilian cocktail • Moscow Mule – citrus-led with warming ginger spice www.barmagazine.co.uk

7

BAR MAGAZINE AWARDS

www.barmagazineawards.co.uk

11

BAR MAGAZINE AWARDS

RETURNING TO THE STAGE RETURNING HOSTS KATE MEEHAN AND JACK SOTTI SHARE WHY THEY’RE EXCITED TO BE BACK ON STAGE FOR THE BAR MAGAZINE AWARDS, REFLECTING ON THE IMPORTANCE OF CELEBRATING THE PEOPLE, VENUES AND TEAMS DRIVING EXCELLENCE ACROSS THE UK BAR INDUSTRY.

A

s the Bar Magazine Awards prepare to celebrate another year of excellence across the UK’s bar and hospitality industry, returning hosts Kate Meehan and Jack Sotti are looking forward to stepping onto the stage for a second time. Having both experienced the unique atmosphere of the awards first-hand, they know exactly why the event has become such an important date in the hospitality calendar.

For Kate, being asked back to host is something she doesn’t take for granted.

“It’s a real privilege to be asked back to host the Bar Magazine Awards. Last year’s ceremony was such a fantastic experience, so to be invited back for a second time is incredibly rewarding.

It’s always a brilliant atmosphere, and I’m looking forward to celebrating the incredible people and venues that make this industry so special.”

Jack Sotti shares a similar feeling, reflecting on how his first experience hosting exceeded expectations.

“When I hosted for the first time, I didn’t know what to expect.

Now, going into my second time, I know exactly what’s ahead, so I agreed right away. There’s a special energy in that room you don’t find anywhere else. Everyone’s dressed up, has earned their spot and, for one night, the industry comes together to celebrate. I’m excited to be part of it.

“The first time, I didn’t realise how much the room itself sets the tone. You see operators, bartenders and brand builders people who’ve spent the year working hard on challenges only those in the industry understand. Bringing everyone together like that is truly special. The BMAs make that happen every year, and it’s not easy to create or keep that feeling.”

Both hosts believe that sense of togetherness is exactly what makes the awards so significant.

“The Bar Magazine Awards shine a spotlight on the passion, creativity and hard work that goes into running successful bars and hospitality venues,” says Kate. “They recognise excellence across the industry, and give people the opportunity to celebrate achievements that often happen behind the scenes. Bringing everyone together for one night to recognise that talent makes it a really special occasion.”

Jack agrees, highlighting both the realities of hospitality and why recognition matters.

“This industry isn’t easy. The hours are long, margins are slim, and the pressure is always there. Even so, most people wouldn’t give it up for anything. That mix is what makes hospitality special

12

www.barmagazineawards.co.uk

BAR MAGAZINE AWARDS

and shows why events like this are important.

“The BMAs are more than just an awards night. They’re a chance for the talent, creativity and dedication in UK bar culture to get the recognition they deserve. We have worldclass bartenders, creative venues and operators who are always pushing what a bar can be. Most of that effort goes unseen outside the industry, but here, it gets noticed.

“In an industry that often feels thankless, this kind of recognition means more than people think. It matters to the bartender who’s spent years perfecting their skills. It matters to the venue owner who tried something new. It matters to the whole team when they see their hard work celebrated.”

For anyone considering entering this year’s awards, both hosts encourage individuals and venues to put themselves forward.

“Recognition from your peers is incredibly valuable,” says Kate.

“Whether you’re an individual or a venue, being shortlisted or winning can raise your profile, boost team morale and open new opportunities. It’s also a chance to celebrate the dedication and innovation that goes into delivering great hospitality every day.”

Jack believes the recognition extends well beyond the awards night itself.

“The people in your venue deserve to have their work noticed.

Being shortlisted or winning changes how others in the industry see you – your peers, your partners, and even those just starting out.

“There’s also a practical benefit. Recognition like this can open doors. It gives you something real to show investors, suppliers

or new talent. The bar industry is full of creative, driven and business-minded people, and the BMAs highlight that. If you’re doing something great, don’t be afraid to step forward and share it.”

Looking ahead to the ceremony, both hosts are eager to celebrate the people behind the industry’s success.

“I’m looking forward to seeing familiar faces, meeting this year’s finalists and winners, and celebrating another incredible year for the industry,” says Kate. “There’s always such an amazing energy in the room, and it’s an honour to play a part in recognising the people who work so hard to make hospitality such a vibrant and exciting sector.”

Jack is equally excited for the evening.

“I look forward to seeing people who’ve worked hard all year get their moment. There are always a few winners who are truly surprised, and it’s always great to see their reactions.

“And honestly, I’m also looking forward to getting dressed up. The bar industry knows how to have a good night, and the BMAs always deliver. After the year everyone’s had, they’ve definitely earned it,” he adds.

As the countdown to this year’s Bar Magazine Awards continues, Kate Meehan and Jack Sotti are ready to celebrate another outstanding year for the UK bar industry. With recognition, community and celebration at its heart, the awards promise another unforgettable evening honouring the people and venues shaping the future of hospitality. www.barmagazineawards.co.uk

13

SPONSORED

BCB BERLIN CELEBRATES 20 YEARS BAR CONVENT BERLIN RETURNS THIS OCTOBER WITH A LANDMARK 20TH ANNIVERSARY EDITION, INTRODUCING NEW SPACES, EXPERT-LED EDUCATION AND FRESH OPPORTUNITIES TO CONNECT.

F

rom 12th–14th October 2026, Bar Convent Berlin (BCB) will celebrate its 20th anniversary at Exhibition Centre Berlin, marking two decades as one of the leading international trade shows for the bar and beverage industry. Following the successful second edition of BCB London, the event continues to strengthen its role as a global meeting point for the hospitality and drinks community.

To mark the milestone, BCB 2026 will introduce new concepts, redesigned show areas and an evolved education programme designed to bring the international bar community even closer together.

“BCB has always been driven by its community,” says Petra Lassahn, Director BCB. “As we celebrate 20 years of Bar Convent Berlin, we want to give something back while listening closely to the people who continue to drive this industry forward. What makes BCB so special is its international spirit: people from all over the world come together in Berlin to exchange ideas, inspire one another and help shape the future of hospitality.”

At the heart of the 2026 edition is a reimagined approach to education. The former Main Stage becomes the Embassy Stage, combining educational content with the atmosphere of the BCB Embassy Bar. Featuring circular seating, lounge-style furniture and a more open layout, the new space is designed to encourage dialogue, participation and closer interaction between speakers and audiences through panel discussions, fireside conversations and selected keynote sessions.

The education programme will once again be curated by the BCB Education Board, led by Director of Education Priyanka Blah, alongside Eleni Nikoloulia, Maria Gorbatschova and Damien Guichard. Reflecting the continued growth of mindful drinking, Camille Vidal joins BCB as Low & No Ambassador, contributing her expertise on non-alcoholic hospitality experiences and the

14

www.barmagazine.co.uk

evolving role of low- and no-ABV concepts within bar culture.

Alongside the updated stage concept, BCB 2026 will introduce several new spaces designed to create clearer thematic experiences across the venue. A weather-independent Outdoor Area will bring together exhibitors from the beer, craft beer and snack sectors in an urban garden setting created for relaxed networking and discovery.

The growing Low & No category will also have its own dedicated exhibition area, providing an accessible platform for both established producers and emerging brands to connect with buyers and industry professionals.

A new BCB Concept Store will debut in Hall 11.1, offering a retail-inspired environment where visitors can purchase bar tools, equipment and other hospitality essentials directly on site.

Meanwhile, the former Brand Stage will become the Tasting Room, a dedicated space for exhibitor-led tastings and portfolio presentations, creating a clearer distinction between the official BCB Education Programme and branded content.

Following its successful introduction in 2025, the Next Generation initiative will become an integral part of all three show days, with networking opportunities, educational sessions and career-focused discussions designed to strengthen connections between young hospitality professionals and the wider industry.

With new educational formats, immersive visitor experiences and a continued commitment to innovation, Bar Convent Berlin 2026 celebrates its 20th anniversary by looking firmly towards the future of hospitality.

Tickets for Bar Convent Berlin 2026 are now available via the official ticket shop. barconvent.com

INTERNATIONAL BAR AND BEVERAGE TRADE SHOW EXHIBITION CENTRE BERLIN

SAVE 20% WITH BCB26BARMAG20

FOLLOW US @BARCONVENTBER

12 – 14 OCTOBER 26

THREE SIMPLE SERVES FOR WINTER MENU WINS TROPICAL WINTER SPRITZ

SPICED ORANGE SPRITZ

TOFFEE APPLE SPRITZ

SUMMER’S OVER. SPRITZ ISN’T. Through its Sidemen founders, XIX Vodka has a direct line to a highly engaged 18-34 audience.

Their message for 2026 is clear: Spritz Season isn’t ending with summer.

For operators, the opportunity isn’t to reinvent the spritz - it’s to evolve it.

Alongside the classics, richer, sweeter and spiced twists can help the format travel into autumn and winter.

Think tropical fruit with ginger beer, spiced orange or toffee apple - the flavour cues behind XIX’s three Spritz After Dark serves.

TOFFEE APPLE SPRITZ

ASK ABOUT SPRITZ AFTER DARK

For listings, availability or trade support: info@redstarbrands.co.uk

SPONSORED

WHERE HOSPITALITY MEETS THE NATIONAL RESTAURANT, PUB & BAR SHOW HAS UNVEILED ITS FIRST WAVE OF SPEAKERS, BRINGING TOGETHER SOME OF HOSPITALITY’S MOST INFLUENTIAL LEADERS AT EXCEL LONDON THIS SEPTEMBER.

T

he National Restaurant, Pub & Bar Show 2026 has revealed its first wave of speakers, bringing some of hospitality’s biggest names to Excel London on 16-17 September.

Confirmed so far are John Hutson, Chief Executive of JD Wetherspoon; Gemma Glasson, CEO of Wahaca; Nisha Katona MBE, Founder Director of Mowgli Street Food; Des Gunewardena, Founder and CEO of D3 Collective; Steve Alton, CEO of the British Institute of Innkeeping; and Kate Nicholls OBE, Chair of UKHospitality.

“In such a broad and important industry, it is so important to have a place that unifies and nurtures us,” said Katona. “The National Restaurant, Pub & Bar Show is that place.”

Across the two days, speakers will appear on four new stages for 2026 — the Pub & Bar Stage, the Casual Dining Stage, the Restaurateurs Stage and the Chef LIVE Stage — covering everything from scaling a hospitality brand to navigating the pressures facing operators today. Formats will range from oneon-one interviews to interactive panel discussions and live cooking demonstrations.

This year the show forms part of the inaugural London Food and Drink Festival, spanning eight stages in total. Speakers across the wider festival include Pano Christou (Pret A Manger), Alasdair Murdoch (Burger King), James Campbell (Sainsbury’s), Annabel Mackie (itsu), Caroline Ottoy (WatchHouse), and Alice Hutfield (KFC).

18

www.barmagazine.co.uk

This year, The National Restaurant Pub & Bar Show has launched The London Drinks Exchange - a dedicated part of the show bringing together the best in wine, beer, spirits, mixers, low and no, glassware, bar equipment, and more. The show will form an important part of The London Food & Drink Festival - colocating lunch!, Natural & Organic Food Show, and Artisan Food & Drink Show together under one roof, which means even more drink innovations for bar operators to explore.

Beyond the speaker programme, the show floor will showcase innovative alcohol and drink brands, including: PepsiCo, Diageo, Carlsberg Britvic, Lilley’s Cider, Moth Drinks, Ocean Spray, Sunrise Beveridges, Budweiser Budvar, Fierce Beer, Bunta Beer, Lonkero, North South Wines, Off the Wall Drinks, Edmunds Cocktails, East End Library, Lockdown Liquor, Dutch Cocktail Club, Clear Brew, Jascots Wine, Chorq, The Uncommon, Amber Beverage, Damm Brewery, and many more.

The National Restaurant, Pub & Bar Show returns to Excel London on 16-17 September as part of The London Food & Drink Festival. A free trade ticket also gives operators access to co-located shows London Drinks Exchange, lunch!, Natural & Organic Food Show, and Artisan Food & Drink Show.

Register in advance at nrpbs.co.uk, quoting priority code RPB47. One FREE ticket gives you access to 5 shows.

NOW PART OF

THE LONDON FOOD & DRINK FESTIVAL BOOK YOUR FREE TICKET TODAY

The National Restaurant, Pub & Bar Show is a great place to see the latest innovations. It’s really inspirational.”

AMBER WOOD, CEO, NWTC

nrpbs.co.uk INCLUDING

RESTAURANTS | PUBS | BARS | WHOLESALERS | DISTRIBUTORS | HOTELS | CONTRACT CATERERS | DELIVERY

NRPBS26_ad_qr code 210x297.indd 1

20/07/2026 09:41

M

Y

Y

Y

COCKTAIL REPORT WE SHARE THE TRENDS, CONSUMER BEHAVIOURS AND INNOVATIONS SHAPING THE GLOBAL COCKTAIL MARKET, AND HOW BRANDS AND VENUES ARE EVOLVING THEIR MENUS FOR THE SEASONS AHEAD.

www.barmagazine.co.uk

21

COCKTAIL REPORT – ESSENTIAL 5

MEETING MODERATION KAM’S LOW+NO: DRINKING DIFFERENTLY REPORT 2026 REVEALS THAT BRITAIN’S RELATIONSHIP WITH ALCOHOL IS CONTINUING TO EVOLVE – WITH 71% OF DRINKERS ACTIVELY MODERATING THEIR ALCOHOL CONSUMPTION AND 53% OF UK ADULTS NOW DRINKING LOW AND NO PRODUCTS EVERY MONTH. HERE ARE FIVE PRACTICAL WAYS OPERATORS CAN MEET CHANGING CONSUMER EXPECTATIONS AND DRIVE SALES.

1

MAKE MODERATION VISIBLE, NOT SEPARATE

Low and no drinks have firmly entered the mainstream, with 53% of UK adults – around 29 million people –now consuming them every month, up from 40% in 2023. Yet today’s consumer isn’t choosing between alcohol or no alcohol; they’re choosing what suits the occasion. Position alcohol-free beers, wines, spirits and cocktails alongside full-strength serves, rather than isolating them on a separate page. Making moderation visible as part of the core drinks offer reinforces that it’s a normal, everyday choice.

2

CATER TO FLEXIBLE DRINKING HABITS

The biggest shift isn’t that people are giving up alcohol – it’s that they’re drinking differently. KAM’s research found that 71% of drinkers actively manage their alcohol consumption, while 43% regularly switch between full-strength, mid-strength and alcohol-free drinks. The growing popularity of “zebra striping”, with 45% of consumers alternating between alcoholic and alcohol-free drinks during the same occasion, highlights the need for menus that encourage switching rather than forcing customers into one category for the entire visit.

3

REMOVE BARRIERS TO CHOOSING ALCOHOL-FREE

Interestingly, four in ten consumers admit they’ve secretly ordered an alcohol-free drink without telling their friends, despite 59% saying there’s now less stigma around drinking alcohol-free. This suggests some guests still prefer to moderate discreetly. Venues can support these customers by making alcohol-free serves feel just as premium and desirable as any other drink, ensuring they’re integrated into menus, displayed confidently behind the bar and recommended naturally by staff without making the choice feel different or noteworthy.

4

BUILD MODERATION INTO EVERY OCCASION

Consumers increasingly choose different drinks depending on where they are and what they’re doing next. Half of sports fans say having alcohol-free beer available would make them more likely to stay out on a work night, while 74% believe offering more low and no options makes venues feel more inclusive. From lunchtime meetings and live sport to weekday evenings and family occasions, ensuring moderation options are available across every drinking occasion creates opportunities to grow spend while broadening appeal.

5

TREAT LOW AND NO AS A PREMIUM GROWTH CATEGORY

Consumers are actively exploring the category, with six in ten low and no drinkers trying a new brand over the past year.

Rather than seeing alcohol-free drinks as substitutes, pubs and bars should merchandise them as exciting premium choices.

Curated alcohol-free cocktail menus, quality serves, staff recommendations and seasonal specials all help encourage trial. As today’s consumers build broader drinking repertoires rather than replacing alcohol altogether, venues that offer genuine choice—and present every option with equal credibility—will be best placed to meet evolving demand.

KAM’s 2026 Low+No: Drinking Differently report 2026 is available at: kaminsight.com/insights/low-and-no-2026

22

www.barmagazine.co.uk

COCKTAIL REPORT – ESSENTIAL 5

www.barmagazine.co.uk

23

COCKTAIL REPORT

THE NEXT ROUND CONSUMERS ARE REDEFINING WHAT MAKES A GREAT COCKTAIL. PREMIUM QUALITY, LOWER ABV SERVES, BOLD FLAVOUR PROFILES AND MEMORABLE EXPERIENCES ARE SHAPING TODAY’S DRINKING CULTURE, AS OPERATORS BALANCE TIMELESS CLASSICS WITH FRESH INNOVATION. WITH THE HELP OF INDUSTRY EXPERTS, WE REVEAL THE TRENDS DRIVING THE CATEGORY AND WHAT’S NEXT FOR COCKTAIL MENUS AS THE INDUSTRY HEADS INTO AUTUMN.

T

oday’s cocktail consumer is more discerning than ever before. They are drinking more mindfully, seeking premium experiences and embracing adventurous flavours, while still returning to the comfort of classic serves. For pub and bar operators, balancing those expectations presents both challenges and exciting opportunities.

As the industry moves from peak summer into autumn, cocktail menus are evolving to reflect changing consumer behaviours.

Premiumisation remains a key driver across the category, but guests are increasingly prioritising quality over quantity, choosing fewer drinks and placing greater value on craftsmanship, flavour and memorable experiences.

Consumers are also becoming more fluid in their drinking

24

www.barmagazine.co.uk

choices. Full-strength cocktails now sit comfortably alongside lower ABV and alcohol-free alternatives, while flavour trends continue to move towards lighter, fresher and more complex profiles. The result is a cocktail culture that has never been more diverse.

Mindful drinking is influencing almost every area of the cocktail market. Rather than abstaining altogether, consumers are becoming increasingly intentional about their choices and are prepared to spend more on quality serves.

Sam Maynard, Marketing Manager at FUNKIN COCKTAILS, has seen this shift play out across the on-trade. He says, “We’re seeing people being more mindful about how they drink, but they’re not compromising on quality. If anything, they’re

COCKTAIL REPORT

choosing fewer drinks but making those drinks count, which is great news for premium cocktails.”

Amaëlle Lagrange, Marketing Director at HYSOPE, believes this reflects a broader global movement towards consumers “drinking less, but drinking better”. She has witnessed growing demand for lighter, more sessionable serves, particularly long drinks that can be enjoyed across multiple occasions, from aperitif through to dinner.

The rise of long drinks is already well established in markets such as Japan through highball culture and is now accelerating globally. Consumers are increasingly seeking cocktails that offer balance and moderation without compromising on flavour or quality.

Jefferson Coltro, Head of Bars at Amazónico, has similarly observed guests gravitating towards simplicity and refinement.

He explains, “‘Less is more’ continues to have a strong hold our guests consistently gravitate toward our interpretations of signature cocktails rather than overly complex creations.”

That philosophy appears increasingly representative of modern cocktail culture. Consumers may be becoming more adventurous, but they are doing so selectively, rewarding venues that deliver premium ingredients, thoughtful execution and elevated experiences.

The resurgence of classic cocktails continues throughout 2026, although today’s consumers are equally interested in discovering innovative interpretations of familiar favourites.

Ollie Drew, UK Brand Ambassador for Martin Miller’s Gin, has seen consumers returning to timeless gin serves. He shares,

“Martinis, Negronis, Gimlets. Classic gin cocktails are back around, think dry martini with Martin Miller’s Gin.” However, the revival of classics isn’t coming at the expense of creativity. Contemporary twists are proving increasingly popular, particularly when they introduce savoury and unexpected flavour profiles. Ollie highlighted a Kimchi Gibson featuring Martin Miller’s Gin, demonstrating how fermentation and umami can transform traditional serves.

Sam has also witnessed consumers embracing both familiarity and innovation. While classics such as the Passion Fruit Martini remain menu staples, guests are increasingly looking for seasonal variations and signature serves that provide fresh experiences.

This willingness to experiment presents significant opportunities for operators. According to CGA Mixed Drinks data cited by FUNKIN COCKTAILS, while 51% of cocktail drinkers choose signature serves, 37% are happy to experiment, demonstrating the importance of balancing established favourites with creative additions.

Flavour trends continue to move beyond sweetness towards greater complexity. Savoury profiles, botanicals, spice and fermentation are all shaping cocktail menus for the year ahead.

Jefferson explains that consumers are increasingly open to trying lesser-known fruits and discovering new ingredients, while spicy cocktails remain consistently popular. He has also observed drinks with high sugar content gradually being replaced by serves that offer healthier and more natural sources of sweetness.

Amaëlle believes spicy flavours represent one of 2026’s defining trends. The rise of ginger beer has been particularly www.barmagazine.co.uk

25

COCKTAIL REPORT

striking across global markets, with consumers actively seeking bolder and more intense flavour experiences. At the same time, smoky and charred profiles continue gaining momentum through mezcal, burnt garnishes and barbecue-inspired bitters.

Botanical serves are equally thriving, with basil, thyme and rosemary becoming increasingly influential across premium mixers and cocktail menus.

Meanwhile, Asian influences continue to gain traction throughout the category. Dee Davies, Brand Manager at Bristol Syrup Co, has observed cocktail culture expanding beyond traditional drinking occasions. She explains: “With the café market continuing to grow, we’ve noticed the lines between afternoon and evening becoming increasingly blurred.”

Matcha and Hojicha are increasingly appearing across both coffee and cocktail menus, offering operators opportunities to attract consumers throughout the day before transitioning those ingredients into innovative evening serves.

Ollie has also identified Hojicha and other Asian ingredients as defining flavours of 2026, sitting alongside low-alcohol serves that deliver complexity without compromising on flavour.

Several categories continue to outperform as consumers seek premium, versatile and sessionable serves.

Tequila remains one of the industry’s standout success stories.

Jefferson says: “Tequila remains the leading spirit category, with the Margarita and Spicy Margarita continuing to be our bestselling cocktails.”

Amaëlle believes tequila’s continued premiumisation is also driving the remarkable success of the Paloma globally. Its lighter,

26

www.barmagazine.co.uk

fresher profile aligns perfectly with consumer demand for long drinks and more moderate serves.

Rum is equally enjoying renewed popularity. Amazónico has seen growing demand for both rum and cachaça, with Caipirinhas experiencing significant growth during the warmer months.

Meanwhile, Dee believes the category experiencing the greatest growth throughout 2026 has been the Spritz. She explains: “The category seeing the biggest rise in recent months has to be the Spritz.”

Its versatility has made it particularly attractive to younger consumers, with venues increasingly dedicating entire menu sections to signature Spritz serves that cater across both fullstrength and No and Low occasions.

Looking further ahead, aperitifs and fortified wines are also expected to become increasingly influential. Dee believes aperitivo-style drinking occasions build naturally upon Britain’s social traditions while offering stylish lower ABV alternatives.

Vermouth and sherry, long celebrated within cocktail bars, may finally be approaching their mainstream moment.

Ollie agrees that vermouth’s versatility positions it perfectly for continued growth, both as a standalone serve and as an essential cocktail ingredient.

Perhaps nowhere has cocktail culture evolved more significantly than within alcohol-free serves.

Laura Willoughby MBE, Founder of Club Soda, believes the category has reached an important turning point. She explains: “The biggest shift we’re seeing is that alcohol-free cocktails are finally being treated as unique cocktail creations, rather than

EASE WORKFLOW WITH

TOUCH OF EXCELLENCE The New A Line’s intuitive touchscreen simplifies operation and maintenance – making it easier for staff to work efficiently, and for customers to enjoy great coffee with ease.

It’s all about the moment

Discover more at uk.franke.coffee

COCKTAIL REPORT

simply alcohol-free versions of classics.”

Rather than being positioned as alternatives, alcohol-free cocktails are increasingly earning dedicated space on menus and being celebrated for their flavour, texture and craftsmanship.

Laura points to growing consumer demand for serves built around alcohol-free spirits, verjus, shrubs and teas that stand confidently on their own merits.

She also predicts mid-strength cocktails will emerge as one of the most important trends of 2026. Consumers are no longer choosing exclusively between drinking and not drinking. Instead, many are moving seamlessly between alcohol-free, mid-strength and full-strength serves throughout the same occasion.

This behavioural shift presents significant opportunities for operators to increase dwell time while catering to changing consumer expectations around moderation and choice.

As venues prepare for autumn, contributors agree that seasonal updates needn’t involve complete menu overhauls.

Sam believes simple changes can make a meaningful difference.

“It doesn’t take a complete menu overhaul,” he says, highlighting growing consumer appetite for seasonal flavours and limitededition serves.

Jefferson recommends transitioning from bright tropical profiles towards orchard fruits including pear, apple and fig, alongside warming spices such as cinnamon, clove and allspice. Aged rum, amaro and sherry also naturally lend themselves to cooler weather, while barrel-aged cocktails provide additional depth and indulgence.

Dee is championing unexpected flavour pairings such as

28

www.barmagazine.co.uk

caramel and calamansi, creating serves that feel both nostalgic and sophisticated while encouraging repeat visits.

Laura suggests operators should look beyond seasonal ingredients alone and instead design menus around occasions and experiences. With Christmas now representing the biggest trading period for alcohol-free and mid-strength serves, autumn presents the ideal opportunity to establish compelling lower ABV offerings ahead of the festive season.

Presentation remains equally important. Social media continues to influence purchasing decisions, particularly among younger consumers, making thoughtful garnishes and visually engaging serves valuable tools for operators looking to differentiate their offering.

If one trend defines cocktail culture in 2026, it is intentionality.

Consumers are drinking more mindfully while expecting more from every serve. They are embracing premium experiences without sacrificing moderation, exploring adventurous flavours while continuing to return to timeless classics.

For pub and bar operators, success will lie in creating menus that balance familiarity with innovation, seasonality with consistency and premiumisation with accessibility. Whether through thoughtfully executed classics, bold botanical long drinks, premium no and low alternatives or indulgent seasonal specials, today’s consumers are rewarding venues that understand the importance of experience.

The cocktail menu has become far more than a drinks list. It is increasingly a reflection of modern drinking culture itself – one that continues to evolve, surprise and inspire.

SPONSORED

SIP INTO SUMMER! AS DEMAND FOR PREMIUM READY-TO-DRINK COCKTAILS CONTINUES TO RISE, HARD ROCK COCKTAILS HELP VENUES DELIVER EXCEPTIONAL QUALITY AT SPEED.

A

s the summer season brings higher footfall, busier terraces and packed event calendars, speed of service becomes more important than ever. Consumers are increasingly seeking premium cocktails without the wait, making ready-to-drink options a valuable addition to any back bar. Hard Rock Cocktails offer operators the perfect solution, combining premium quality with fast service, consistent taste and the global appeal of one of the world’s most recognisable hospitality brands.

Designed to deliver a premium cocktail experience in seconds, Hard Rock Cocktails help venues serve more customers during peak trading periods without compromising on quality. With no measuring, mixing or specialist bartending skills required, every serve is perfectly balanced and ready to enjoy straight from the can or poured over ice with a simple garnish. For venues looking to increase efficiency while maintaining high standards, they offer a practical way to reduce preparation time and keep queues moving.

The range features eight popular flavours—Classic Mojito, Peach Punch, Mango Mojito, Coconut Breeze, Espresso Martini, Piña Colada, Strawberry Daiquiri and Passion Fruit Martini— giving operators the flexibility to cater to a wide range of tastes without stocking numerous spirits, liqueurs and mixers. Whether customers are looking for a refreshing summer serve or a classic cocktail favourite, the range provides an easy way to expand

30

www.barmagazine.co.uk

menus with minimal waste and maximum consistency.

The Hard Rock name also brings significant commercial value. As one of the world’s most recognised hospitality and entertainment brands, it carries instant consumer recognition and trust. For venues, stocking Hard Rock Cocktails means offering a product that customers already associate with quality, music and memorable experiences. That brand recognition can help drive impulse purchases while adding a premium, lifestyle-led option to the drinks menu.

Hard Rock Cocktails are also perfectly suited to today’s evolving drinking occasions. They’re ideal for bars with outdoor terraces, rooftop venues, festivals and licensed events where speed, portability and consistency are essential. Their readyto-drink format enables operators to serve premium cocktails quickly, helping maximise sales during busy trading periods while delivering the quality consumers expect.

As demand for premium ready-to-drink cocktails continues to grow, Hard Rock Cocktails provide an opportunity for operators to meet that demand with a trusted global brand. Combining operational efficiency, menu versatility, strong consumer recognition and premium quality, they are a smart addition to any back bar this summer, helping venues serve faster, reduce complexity and capitalise on the season’s busiest months. hardrockcocktails.cafe

MADE BY BARTENDERS FOR BARTENDERS

CREATED TO ELEVATE COCKTAILS

Scan to get in touch for more info or to request a sample.

@bristolsyrupco /bristolsyrupco

hello@bristolsyrupcompany.com bristolsyrupcompany.com

SPONSORED

A NEW STANDARD IN TEQUILA FROM THE VOLCANIC SOILS OF JALISCO TO THE WORLD’S FINEST BARS, CÓDIGO 1530 IS REDEFINING PREMIUM TEQUILA THROUGH HERITAGE, CRAFTSMANSHIP AND AN UNWAVERING COMMITMENT TO PURITY. ROOTED IN A CENTURIES-OLD FAMILY RECIPE, EVERY EXPRESSION CAPTURES THE AUTHENTIC CHARACTER OF AGAVE WHILE HONOURING THE TRADITIONS THAT INSPIRED ITS NAME.

I

n a category increasingly defined by authenticity and provenance, Código 1530 stands apart. Founded on a centuries-old recipe once reserved for the private use of a select group of families and local dignitaries in Amatitán, Jalisco, Código 1530 was created to share one of Mexico’s best-kept tequila traditions with the world. Its name honours Los Códigos, the old customs and codes that governed the production of this exceptional tequila long before it became commercially available.

Every expression is crafted using fully mature Blue Weber agave grown in the rich volcanic soils of the Los Bajos region of Jalisco. Production is deliberately simple: no additives, no artificial flavourings, no sweeteners. Just 100% agave, water and yeast.

The result is a range that showcases the true character of the agave and the terroir from which it comes.

The Código 1530 collection offers a tequila for every occasion and drinking style. Blanco is the purest expression of the brand,

FEATURED SERVE: ROSA PALOMA SPRITZ A fresh, vibrant twist on a classic Paloma, the Rosa Paloma Spritz highlights the delicate fruit character of Código 1530 Rosa while bringing a lighter, more refreshing aperitif-style serve to tequila occasions.

INGREDIENTS • 25ml Código1530 Rosa • 25ml Lillet Rosé • 100ml Grapefruit Juice • Topped with soda water • Grapefruit peel

METHOD Fill a large wine glass with cubed ice. Add Código 1530 Rosa and top with pink grapefruit soda and sparkling wine. Gently stir to combine, garnish with a fresh grapefruit wedge and serve!

Bright, elegant and effortlessly drinkable, the Rosa Paloma Spritz offers a contemporary way to enjoy tequila, perfectly suited to terraces, spritz menus and modern cocktail programmes.

32

www.barmagazine.co.uk

unaged and vibrant, delivering bright citrus, fresh herbs and the natural sweetness of cooked agave. Rosa has become the brand’s signature expression, beginning life as Blanco before resting briefly in uncharred Napa Valley Cabernet French White Oak barrels. The process imparts a delicate rosé hue alongside subtle notes of red berries and soft floral character.

Reposado is aged for six months in Napa Cabernet French White Oak barrels, creating a rich balance of vanilla, caramel and baking spice while preserving the agave-forward profile. For those seeking greater depth, Añejo spends 18 months maturing in the same barrels, revealing layers of dried fruit, chocolate and toasted oak. At the pinnacle sits Origen, an extra-añejo aged for six years, offering remarkable complexity and a luxurious sipping experience.

Whether poured neat, enjoyed in a tasting flight or used as the foundation of premium cocktails, Código 1530 delivers a distinctive combination of craftsmanship, elegance and authenticity that resonates with today’s discerning consumers and bartenders alike.

NEW CREATIONS

BUSKER APPLE FIZZ RORY O’SULLIVAN, PRESTIGE BRAND AMBASSADOR AT DISARONNO INTERNATIONAL UK, SHOWCASES A REFRESHING LONG SERVE FEATURING THE BUSKER SINGLE MALT – A CRISP, APPROACHABLE COCKTAIL DESIGNED TO TAP INTO GROWING CONSUMER DEMAND FOR PREMIUM YET EASY-DRINKING WHISKEY SERVES.

A

s consumers continue to prioritise quality over quantity, premium spirits are seeing strong growth across the on-trade, with drinkers increasingly seeking elevated serves that offer both flavour and accessibility. Irish whiskey, in particular, is enjoying a resurgence, with bartenders embracing the category’s versatility beyond traditional neat pours and classic cocktails.

The Busker is at the forefront of this revival. Crafted at the state-of-the-art Royal Oak Distillery in County Carlow, it brings a bold, modern twist to Irish whiskey while remaining rooted in authentic craftsmanship. Every drop is 100% grown and distilled

34

www.barmagazine.co.uk

in Ireland, with no liquid sourced from outside the distillery, reflecting an unwavering commitment to quality and consistency.

Royal Oak Distillery is one of the few distilleries producing the full spectrum of Irish whiskey styles – Single Malt, Single Grain and Single Pot Still – under one roof. This allows The Busker to offer consumers an accessible introduction to the category, while inspiring a new generation of whiskey drinkers to explore Irish whiskey.

The Busker Single Malt’s smooth character, layered with notes of orchard fruit, malt and gentle spice, makes it an ideal base for contemporary long serves. The Busker Apple Fizz highlights those

NEW CREATIONS

It’s an easy cocktail for operators to recreate while offering guests something that feels both familiar and elevated. natural apple notes by pairing the whiskey simply with Appletiser, creating a vibrant, crisp and exceptionally easy-drinking serve that’s perfectly suited to premium casual occasions.

“The Busker Apple Fizz delivers an approachable but elevated serve that has broad appeal,” says Rory O’Sullivan. “The natural apple notes in The Busker Single Malt work beautifully with the Appletiser, creating a serve that’s refreshing, uncomplicated and full of flavour. It’s an easy cocktail for operators to recreate while offering guests something that feels both familiar and elevated.”

As premium Irish whiskey continues to grow in popularity, serves such as The Busker Apple Fizz demonstrate how simple ingredients can showcase the category in a fresh and contemporary way, helping operators introduce more consumers to Irish whiskey through accessible, premium cocktails.

BUSKER APPLE FIZZ REFRESHING – CRISP – ORCHARD Notes of apple, malt, and cinnamon spice. This cocktail is vibrant, crisp, and exceptionally easy-drinking

INGREDIENTS: 50ml Busker Single Malt 125ml Appletiser

METHOD: Build all ingredients over cubed ice in a highball glass. www.barmagazine.co.uk

35

NEW CREATIONS

THREE CENTS PICKLEBALL PREMIUM MIXERS BRAND THREE CENTS TAPS INTO THE BOOMING SAVOURY DRINKS TREND WITH THE LAUNCH OF ITS INNOVATIVE PICKLE SODA AND SIGNATURE PICKLEBALL SERVE, GIVING BARTENDERS AN EASY WAY TO BRING BOLD, BRINY FLAVOURS TO COCKTAILS AND LONG DRINKS.

36

www.barmagazine.co.uk

NEW CREATIONS

T

he humble pickle has firmly established itself as one of the drinks industry’s most exciting flavour trends. From savoury cocktails and the enduring popularity of the pickleback shot, bartenders are embracing bold, briny flavours that deliver complexity and intrigue. Now, premium mixers brand Three Cents is bringing that trend into the world of long drinks with the launch of its innovative Three Cents Pickle Soda.

Created by bartenders for bartenders, Three Cents has unveiled a one-of-its-kind Pickle Soda - a vibrant, intensely carbonated mixer designed to add a refreshing savoury twist to cocktails and mixed drinks. Available to operators through distributor CASK Liquid Marketing, the new launch offers venues an easy way to tap into growing consumer demand for umamiled serves while maintaining the premium quality and intense carbonation synonymous with the Three Cents range.

A bold and unmistakable flavour, the Three Cents Pickle Soda transforms the vibrant essence of brine, vinegar, salt and sugar into a multidimensional soda with the signature Three Cents fizz.

Its aroma is fresh - led with the scent of crisp cucumber and grounded by the earthy character of celery - whilst the flavour is aromatic, tangy and savoury, balanced by a subtly of vinegar, salt and a touch of sugar.

As with the wider Three Cents portfolio, the Three Cents Pickle Soda is made using natural ingredients, with no preservatives or artificial colourings.

Its bold yet balanced profile makes it exceptionally versatile behind the bar, pairing effortlessly with whiskey, vodka, gin and tequila to create distinctive serves, while also offering a refreshing alcohol-free option when served over ice.

One serve leading the trend is the Three Cents Pickleball - a crisp, refreshing vodka highball that delivers the unmistakable tang of pickle from the soda, balanced with a gentle spice and vibrant effervescence introduced through a dash of Tabasco. Easy to execute yet packed with flavour, it offers a contemporary serve that taps directly into one of today’s fastest-growing flavour trends.

George Bagos, General Manager and Co-founder of Three Cents, says, “The Three Cents Pickle Soda is a genuinely unique product that we believe will strongly resonate with premium venues and modern drinkers. Savoury and pickleinspired flavours are one of the biggest trends in today’s drinks culture, so we’re excited to be leading the category with the launch.

“The liquid is refreshing and incredibly moreish, delivering an intense fizz until the last sip.

Easy to execute yet packed with flavour, it offers a contemporary serve that taps directly into one of today’s fastest-growing flavour trends.

We’re looking forward to seeing how bartenders experiment with it and use it to bring a new edge to cocktails and long drinks.

“As consumers continue to seek out adventurous flavour combinations and memorable drinking experiences, the Three Cents Pickleball offers an accessible way for operators to introduce one of the year’s most talked-about trends.”

THREE CENTS PICKLEBALL INGREDIENTS: 40ml Vodka 1 dash of tabasco Three Cents Pickle Soda Celery stick – to garnish

METHOD: Fill a highball glass with fresh ice. Pour over the vodka before topping with Three Cents Pickle Soda. Add a dash of tabasco and combine. Garnish with a celery stick and serve. www.barmagazine.co.uk

37

VENUE OF THE MONTH

THE BAR AT GAIA AS THE FIRST STANDALONE BAR CONCEPT FROM GAIA, THE BAR AT GAIA BRINGS THE BRAND’S PHILOSOPHY OF MEDITERRANEAN HOSPITALITY INTO A DEDICATED COCKTAIL DESTINATION. THE TEAM DISCUSSES CRAFTING A DRINKS PROGRAMME ROOTED IN SIMPLICITY AND TRADITION, CREATING MEMORABLE GUEST EXPERIENCES THROUGH EMOTIONAL HOSPITALITY, AND WHY LONDON WAS THE NATURAL HOME FOR THE CONCEPT’S NEXT CHAPTER. GAIA IS KNOWN FOR ITS MEDITERRANEAN PHILOSOPHY AND STRONG CULINARY IDENTITY – HOW HAS THAT ETHOS BEEN TRANSLATED INTO THE BAR AT GAIA, AND WHAT MAKES THIS STANDALONE COCKTAIL SPACE DISTINCT WITHIN THE BRAND? GAIA has always been rooted in simplicity, generosity, craftsmanship, and the art of bringing people together.

While food has always been at the heart of the brand, in London we felt that our drinks offering should receive the same level of attention. Like our food, a cocktail may appear simple, but there is often a great deal of thought, technique and care behind it.

Focusing on the bar felt like a natural evolution of the brand, particularly in a city like London, where cocktail culture is such an important part of the dining experience.

We have never seen GAIA purely as a restaurant. It has always been about creating a sense of place, somewhere people come not only for the food, but also for the energy, the people around them, and the way it makes them feel.

Mediterranean culture is built around sharing moments, creating memories, and making people feel at home. That spirit extends beyond the table and into every aspect of the experience, including the bar.

After eight years of building the brand globally, and almost three years in London, we continue to look at how GAIA can evolve organically within each destination. Every city has its own rhythm and personality, and it is important that the brand grows naturally, putting down the right roots while remaining true to its essence.

THE NEW MENU “A MODERN VISION OF TRADITIONAL CRAFT” EMPHASISES INGREDIENT-LED COCKTAILS AND REFINED TECHNIQUE. CAN YOU WALK US THROUGH THE CREATIVE PROCESS BEHIND DEVELOPING THE MENU, AND HOW YOU BALANCE INNOVATION WITH SIMPLICITY? As we started creating the new menu, we constantly asked ourselves: as guests, how would we like to read and understand a cocktail menu? What would help us make a decision? The objective was to create something approachable, intuitive and engaging.

GAIA has never been about reinventing things for the sake of innovation. It has always been about simplicity, humility, and doing things well. For us, craftsmanship means going back to the

38

www.barmagazine.co.uk

roots of something, respecting traditions and the expertise that has often been passed down from generation to generation.

Creativity does not necessarily come from how much you add, but often from what you choose to keep. The challenge was to create a menu that feels contemporary while remaining familiar and easy to navigate.

Choosing a drink is often a very instinctive decision. Guests rarely want to spend a long time analysing a menu. We wanted to create an experience where guests could explore naturally, without having to invest too much energy in understanding what they were reading.

From the choice of glassware to the ingredients and techniques used, every detail was carefully considered.

In many ways, innovation for us is not about constantly

VENUE OF THE MONTH

creating something new, but about revisiting classic ideas through a contemporary lens and presenting them in a way that feels relevant today.

The menu reflects what GAIA has always stood for: quality ingredients, thoughtful craftsmanship, and creating moments that feel effortless.

GAIA SPEAKS ABOUT “EMOTIONAL HOSPITALITY” AS A CORE VALUE. WHAT DOES THAT MEAN IN PRACTICE BEHIND THE BAR, AND HOW DO YOU AND YOUR TEAM BRING THAT FEELING TO LIFE FOR GUESTS IN A FASTPACED LONDON SETTING? Hospitality has always been about making people feel something.

You can have great food, great drinks, and a beautiful space, but what guests remember most is how a place made them feel.

When we speak about emotional hospitality at GAIA, it is about creating connections.

It is about welcoming people into your home, anticipating their needs before they have to ask, and making every guest feel recognised and comfortable, whether it is their first visit or their fiftieth.

Behind the bar, this means understanding that making a cocktail is only one part of the experience. The conversation, the interaction, remembering a guest’s preferences, knowing when to engage and when to simply let people enjoy the moment, these small details make all the difference.

London is a fast-paced city, but we believe that people today are looking for authenticity more than ever.

They want places where they can slow down, connect, and feel looked after.

Technical skills can be taught, but generosity, warmth, and genuine care for people are what truly define hospitality.

FROM THE JOURNEY UPSTAIRS TO THE EVOLVING MUSIC AND LAYERED EVENING EXPERIENCE, THE BAR AT GAIA FEELS HIGHLY CURATED. HOW INTENTIONAL IS THIS FLOW, AND WHAT ROLE DOES ATMOSPHERE PLAY IN SHAPING THE GUEST EXPERIENCE? Everything at GAIA is intentional, but it should never feel staged or forced.

The best experiences are often the ones that unfold naturally.

From the moment guests make their way upstairs to the Bar, we wanted them to feel that they were discovering something different, while remaining connected to the spirit of GAIA. It is not simply about moving from one space to another; it is about creating a change of pace and energy.

Atmosphere plays a very important role in the overall experience.

Music, in particular, has a powerful ability to shape emotions.

As the evening evolves, so does the energy in the room.

We wanted the Bar to have its own personality and rhythm, allowing guests to experience different moments throughout the night, whether they are joining us for an aperitif, staying after dinner, or simply spending the evening with friends.

More importantly, the Bar at GAIA completes the hospitality journey we have always envisioned. Guests can begin with drinks at the bar, continue downstairs for dinner at GAIA, and end the evening at NYX, all within one destination.

Each space has its own identity, yet they are connected by the same philosophy of generosity, quality and hospitality.

AS THE FIRST STANDALONE BAR CONCEPT FOR GAIA GLOBALLY, WHERE DO YOU SEE THE BAR AT GAIA EVOLVING OVER THE NEXT FEW YEARS? ARE THERE PLANS TO EXPAND THE CONCEPT, COLLABORATE, OR FURTHER DEVELOP THE COCKTAIL PROGRAMME? Our ambition has always been to allow every expression of the GAIA brand to evolve naturally and reach its full potential.

Creating our first standalone bar is a natural extension of that journey.

Launching the Bar as a stand-alone in London felt like the right place to begin. London has one of the most exciting cocktail cultures in the world, and being part of that environment pushes us to continue learning, refining and evolving.

For us, hospitality is never static. Our cocktail programme will continue to develop through the seasons, new ingredients, collaborations, guest bartending experiences, and exchanges with people we admire from around the world.

We are always inspired by people, places and cultures, so there will always be room for new ideas.

At the same time, it is important that growth happens organically. We have never believed in expansion for the sake of expansion. We prefer to listen to our guests, understand how they use and experience the space, and allow the concept to evolve naturally.

Our focus today is simply to create a place with its own identity, where guests feel comfortable and want to return to.

We feel the same in Miami, where the recent opening has already shown us the potential of the bar as an integral part of the overall experience. It reinforced our belief that guests are looking for complete hospitality journeys, where drinks, dining, atmosphere and connection come together seamlessly.

As with everything at GAIA, we will continue to let the concept evolve naturally, always listening to our guests and allowing each destination to shape its own expression of the experience. @thebar__atgaia gaia-restaurants.com/london www.barmagazine.co.uk

39

FROBISHERS

For over 30 years, Frobishers has sourced the finest fruits and botanicals to craft premium soft drinks that deliver exceptional flavour. We help venues pour quality that goes beyond taste.

PURPOSE.

E ED W T F A R C

ED W ERV ITH

TI H CARE. S

BRAND SPOTLIGHT: FROBISHERS WE SHINE A LIGHT ON FROBISHERS, DEMONSTRATING THE INCREASING VALUE OF PREMIUM SOFT DRINKS AND MIXERS IN TODAY’S BARS AND PUBS.

www.barmagazine.co.uk

41

BRAND SPOTLIGHT – ESSENTIAL 5

REFRESHING OFFERINGS JENNY CHU, BRAND MANAGER AT FROBISHERS, SHARES FIVE PRACTICAL WAYS TO KEEP YOUR PREMIUM ADULT SOFT DRINK OFFERING FEELING FRESH, RELEVANT AND PROFITABLE AS THE SUMMER SEASON DRAWS TO A CLOSE.

1

INVEST IN QUALITY YOUR GUESTS CAN TASTE

Guests are becoming more discerning and they’re noticing the details. Real fruit, natural ingredients and great flavour all play a bigger role in purchasing decisions than ever before.

For more than 30 years, Frobishers has sourced the finest fruit and botanicals to create drinks with no artificial ingredients.

It’s an approach that’s delivering real results, as the brand has grown by 42% since 20231. For operators, it’s proof that investing in quality doesn’t just enhance the guest experience – it delivers commercial value too.

2

REFRESH YOUR BEST-SELLING SERVES WITH PREMIUM INGREDIENTS

As the seasons change, there’s no need to tear up your drinks menu. Refreshing, familiar favourites often deliver a bigger return than chasing the latest trend. Sometimes the biggest difference comes from upgrading what’s already working.

That’s where Frobishers comes in. Our Juice range covers the flavours guests rely on most – from Orange, Apple and Cranberry to Tomato, Grapefruit and Pineapple Juice – making it easy to elevate your premium soft drinks offer without adding complexity behind the bar.

3

MAKE EVERY BOTTLE EARN ITS PLACE

As summer draws to a close, trading patterns become less predictable, making flexibility behind the bar more valuable than ever. If a bottle only does one job, it’s probably taking up too much space. Choosing products that work across multiple serves and occasions helps reduce waste, free up valuable space and get more from every bottle you stock.

Our Juice and Fusion ranges come in resealable glass bottles with a 15-month shelf life. Whether enjoyed on their own, paired with food or chosen as a premium alcohol-free refreshment, every product is designed to work harder for operators.

4

BUILD A DRINKS MENU FOR THE WHOLE TABLE

As the season changes, it’s not just the weather that shifts – it’s the way people socialise. Guests may be spending less time in beer gardens and more time catching up over dinner, at after-work drinks or weekend get-togethers, bringing together groups with different drinking preferences.

The opportunity is to ensure everyone around the table has a drink they’re excited to order. That’s exactly what our range is designed to do. Our Juices offer exceptional quality and familiar flavours, with Fusion delivering refreshing fruit-forward adult soft drinks, meaning every guest feels catered for, every occasion feels considered and spend increases across the table.

5

LET YOUR BACK BAR TELL THE STORY

Guests often order with their eyes before they open a drinks menu, and presentation really matters. The brands they see behind the bar help shape perceptions of quality making visual merchandising one of the easiest ways to encourage tradeup.

That’s why we’ve refreshed the Frobishers portfolio with dynamic new colouring and elegant glass bottles across our Juice and Fusion ranges. When premium soft drinks are impossible to miss, they’re far more likely to become part of the purchase decision than an afterthought. frobishers.com 1. L12M, w/e 30/04/26, NielsenIQ Discover, channel - out of home)

42

www.barmagazine.co.uk

BRAND SPOTLIGHT – ESSENTIAL 5

www.barmagazine.co.uk

43

BRAND SPOTLIGHT

PREMIUM PAYS AS CONSUMERS INCREASINGLY SEEK PREMIUM, FLAVOUR-LED SOFT DRINKS, OPERATORS HAVE A GROWING OPPORTUNITY TO ELEVATE THEIR DRINKS MENUS BEYOND THE TRADITIONAL OFFERING. JENNY CHU, BRAND MANAGER AT FROBISHERS, EXPLAINS WHY QUALITY INGREDIENTS, PREMIUM PRESENTATION AND VERSATILE FORMATS ARE HELPING SOFT DRINKS BECOME A DESTINATION CHOICE IN THEIR OWN RIGHT.

44

www.barmagazine.co.uk

BRAND SPOTLIGHT

F

or years, premium soft drinks were seen as a secondary choice on the menu. Today, they’re becoming a destination in their own right. As guests continue to expect exceptional flavour and quality ingredients, premium soft drinks are taking centre stage.

Guests are becoming far more selective about what they order. Rather than drinking more, they’re drinking better, choosing soft drinks that feel premium and memorable.

Soft drinks are increasingly ordered alongside alcohol across different occasions, reflecting a growing preference for balance rather than replacement. This presents a significant opportunity for operators to offer premium soft drinks as a trade up moment if they fancy something alcohol-free, or are zebrastriping.

Premium no longer belongs to one part of the menu. Every drink needs to earn its place, which means soft drinks can no longer be treated as an afterthought. That’s why Frobishers has spent more than 30 years believing that great drinks start with great ingredients. Real fruit, botanicals and no artificial ingredients give operators everything they need to create memorable experiences from first order to last.

Premium juice is quietly doing the heavy lifting, with Frobishers growing 1.2x faster1 than pure juice - the range made with 100% not-from-concentrate fruit. It covers the flavours guests rely on most – from Orange, Apple and Cranberry, to Grapefruit and Tomato and Bumbleberry Juice.

Alongside this, we’re seeing real momentum behind our Fusion range. Combining real fruit juice with water, Frobishers Fusions deliver a lighter, refreshing adult soft drink that fits perfectly with changing consumer preferences. Available in Orange & Passionfruit, Apple & Raspberry and Apple & Mango, its growing 2.6x faster1 than juice drinks and gives venues an easy way to introduce a premium trade-up that appeals to a range of occasions.

Served chilled in its premium glass bottle, Fusion is a sophisticated soft drink in its own right, giving consumers an elevated alternative to traditional soft drinks. It delivers the quality and refreshment guests are looking for, making it an ideal choice for guests that want something premium, without the need for alcohol, from lunch through to evening occasions.

As operators continue refining their drinks menus, flexibility has become just as important as quality. That’s why Frobishers Juices and Fusions are available in a resealable glass bottle with a 15-month shelf life. These formats help venues simplify stock management and confidently expand their premium soft drinks offer throughout the day from lunch through to evening occasions.

The opportunity for operators has never been clearer. Adult soft drinks are becoming an increasingly important part of the overall drinks category, with guests actively seeking premium options throughout the day. By investing in high-quality soft drinks made with real fruit, operators can enhance their menus and create memorable drinking experiences that keep guests coming back.

Guests are rewarding operators who invest in this quality – and the numbers back it up. Juice Drinks and Pure Juice Drinks are now worth £1.3bn, with Frobishers growing 42% since 2023 - demonstrating the growing commercial opportunity for operators to invest in premium soft drinks.

Operators who give premium soft drinks the same care and attention as cocktail and wine lists won’t just build better drinks menus – they’ll create better experiences and more reasons

for guests to come back. That’s the opportunity and it’s exactly where Frobishers is helping operators raise the bar. frobishers.com References: NiQ Discover Latest 12 Mths - w/e 31/01/26 unless otherwise stated 1. (L12M, w/e 30/04/26, NielsenIQ Discover, channel - licensed)

www.barmagazine.co.uk

45

A SPOTLIGHT ON: AGAVE WE SHINE A LIGHT ON THE FAST-GROWING AGAVE CATEGORY WITH THE LATEST MARKET INSIGHTS, EMERGING TRENDS AND INNOVATIVE DEVELOPMENTS.

www.barmagazine.co.uk

47

A SPOTLIGHT ON: AGAVE

AGAVE ON THE RISE CONSUMER INTEREST IN TEQUILA AND MEZCAL CONTINUES TO GROW, CREATING NEW OPPORTUNITIES FOR PUBS AND BARS TO DIVERSIFY THEIR SPIRITS OFFERING. FROM STAFF TRAINING TO CURATED SERVES, HERE ARE FIVE PRACTICAL WAYS TO MAKE AGAVE A STANDOUT CATEGORY BEHIND THE BAR.

1

GO BEYOND MARGARITAS

The Margarita remains the gateway to agave spirits, but today’s consumers are increasingly curious about what’s beyond the classic serve. Introduce cocktails that showcase the distinctive character of tequila and mezcal, from a refreshing Paloma to spirit-forward options such as an Oaxaca Old Fashioned. A small but well-considered cocktail selection encourages exploration while demonstrating the versatility of agave spirits across different styles and occasions.

2

EDUCATE YOUR TEAM

Confident, knowledgeable staff are one of the most effective ways to drive agave sales. Invest time in training your team on the differences between tequila and mezcal, production methods, flavour profiles and ideal serves. When bartenders can confidently recommend a Blanco for fresh cocktails or suggest a sipping Reposado, customers are more likely to trade up and try something new. Even short, regular training sessions can make a noticeable impact on sales and guest engagement.

3

BUILD A THOUGHTFUL BACK BAR

A strong agave range doesn’t need to be extensive – it needs to be purposeful. Stock a selection that covers key tequila styles, including Blanco, Reposado and Añejo, alongside at least one approachable mezcal. This gives customers the opportunity to explore different flavour profiles while making it easier for staff to recommend the right serve. A curated range also signals quality and helps position the venue as a destination for premium spirits.

4

CREATE DISCOVERY MOMENTS

Consumers are increasingly looking for new drinking experiences, making agave an ideal category for events and limitedtime activations. Host tequila or mezcal tasting flights, feature an Agave Cocktail of the Month or celebrate occasions such as World Tequila Day with themed menus and promotions. These experiences encourage trial, spark conversations and provide a simple way to introduce guests to premium products they may not have considered before.

5

PAIR AGAVE WITH FOOD

Agave spirits are exceptionally food-friendly, yet pairing opportunities remain underused in many pubs and bars. Suggest tequila alongside tacos, grilled meats or seafood, or recommend smoky mezcal with barbecue dishes and bold flavours.

Simple menu call-outs or pairing suggestions can increase both food and drink spend while helping customers discover how well agave complements a wide variety of dishes. It’s an easy way to elevate the overall guest experience without adding operational complexity.

48

www.barmagazine.co.uk

A SPOTLIGHT ON: AGAVE

www.barmagazine.co.uk

49

A SPOTLIGHT ON: AGAVE

MORE THAN A MOMENT FROM PREMIUMISATION AND PROVENANCE TO EMERGING FLAVOUR TRENDS AND INNOVATIVE SERVES, CATEGORY EXPERTS EXPLORE WHAT’S DRIVING AGAVE’S CONTINUED SUCCESS – AND WHERE TEQUILA, MEZCAL AND THE WIDER CATEGORY ARE HEADED NEXT.

F

or a category once synonymous with salt-lined shot glasses and late-night bravado, agave spirits have undergone one of the drinks industry’s most remarkable transformations. Today’s tequila and mezcal are just as likely to be found in premium serves, sipping glasses and tasting menus as they are in a Margarita – although Britain’s enduring love affair with that cocktail shows no sign of slowing down.

Yet perhaps the biggest change isn’t what’s in the glass, but what’s driving consumers to order it. Drinkers are becoming increasingly curious about provenance, production methods and authenticity. They want to understand the difference between a blanco and an añejo. They’re asking whether their tequila is additive-free, where the agave was grown and who made it.

Increasingly, they’re choosing quality over quantity.

For bars and pubs, that’s presenting a wealth of opportunity.

The agave category remains one of the brightest spots in an otherwise challenging drinks landscape, but it’s also becoming more competitive and sophisticated. Education, premiumisation

50

www.barmagazine.co.uk

and innovative serves are now just as important as having a Margarita on the menu.

There’s broad agreement across the industry that tequila and mezcal have entered a new phase of maturity.

“Tequila and Mezcal are beginning to slow down after the rapid growth they experienced over the last few years,” says Dawn Davies MW, Buying Director at The Whisky Exchange.

“We’ve also seen a significant number of new brands entering the market, particularly in tequila, which has made the category increasingly crowded.”

That slowdown shouldn’t be mistaken for decline. Instead, it’s reflective of a category finding its feet after years of explosive growth.

According to Lauren Mote, Global Director of On-Trade Excellence at PATRÓN Tequila, tequila is now “the number one spirit for premium growth worldwide”, with consumers increasingly seeking out brands that align with their values of quality, craftsmanship and transparency.

A SPOTLIGHT ON: AGAVE

“We’re seeing this growth driven by intentionality and premiumisation, as consumers continue to seek out brands that reflect their values,” she adds.

Similarly, Mangrove Global Managing Director Nick Gillett believes agave spirits are proving remarkably resilient despite wider market pressures.

“Agave spirits are one of the only categories truly weathering the current challenging drinks environment,” he says. “Tequila is extending its moment in the sun, basking in the glow of public approval.”

However, growth isn’t necessarily benefiting everyone equally.

The category’s popularity has created an increasingly crowded marketplace.

“Unlike the gin boom, the agave market operates at a different scale and with significantly different levels of brand investment, meaning there are some big winners and plenty of others who aren’t seeing the same uplift,” Nick explains.

Chris Seale, Managing Director at Speciality Brands, believes tequila continues to lead growth while consumer preferences become increasingly sophisticated.

“The agave spirits category remains in a strong position, with tequila continuing to lead growth and sustained consumer demand,” he says. “Consumers have become more curious about what they are drinking, and tequila has benefited from this shift thanks to its cultural heritage and versatility.”

While tequila remains the dominant force, mezcal continues to gather momentum. Phil Clayton, Co-founder of Zacal Mezcal, describes the category as “maturing”, noting that while global tequila volumes have flattened following periods of oversupply, value growth continues as consumers trade up.

“Mezcal is the standout,” he says. “We’re seeing this first-hand – the shift from ‘discovery’ to repeat buying. Drinkers aren’t just trying mezcal anymore; they’re starting to choose between mezcals.”

For operators, that’s an important distinction. Consumers aren’t simply experimenting with agave spirits; they’re beginning to develop preferences within the category itself.

If one theme emerges consistently across every conversation with producers and distributors, it’s that today’s agave drinker wants to know more.

“There’s more information available than ever on production, but marketing has had a big influence on what most people ask for,” says Frank Acosta, Founder of Acosta Tequila. “It’s impactful seeing consumers question what they’re drinking, and that’s why education is consistently built into everything we do.”

That desire for knowledge extends far beyond simple brand recognition.

“We’re seeing growing curiosity around the agave category,” says Dawn. “The Tequila & Mezcal Show is only in its second year and has seen a significant increase in attendees, with visitors genuinely interested in learning more about the category.”

The transformation has been particularly striking when compared with tequila’s former reputation.

“Five years ago, tequila was still largely associated with late-night occasions,” explains Bethany Weston, Head of Tequila at Diageo. “Today,

we’re seeing a very different picture.”

Consumers are increasingly discovering tequila through premium cocktails before progressing to different expressions and occasions.

“People want to know where it comes from, how it’s made and what makes one expression different from another,” Bethany explains. “Many consumers are only just starting to explore the breadth of the category, from fresh, vibrant blancos to richer, more complex añejos.”

It’s a trend that’s becoming increasingly evident across both the on and off-trade.

Nick points to the growing conversation around additives in tequila as evidence of more knowledgeable consumers. While that doesn’t necessarily mean drinkers are rejecting particular production methods, the fact they’re asking questions at all is significant.

“The category has moved decisively from a dare-driven, shot culture to something people savour and enjoy,” he says.

For bartenders, this growing sophistication presents significant opportunities. Recommendations increasingly matter, particularly when consumers are willing to be guided through different styles and serves.

“Consumers want to know,” says Frank. “The spirit is now part of the conversation, particularly on trade, where a bartender’s recommendation still carries more weight than any campaign.”

Premiumisation continues to drive the category, although today’s consumers appear more intentional in how they spend.

“We’re seeing both trends coexist,” explains Bethany.

“Consumers are being more considered with their spending, but when they choose to go out, they’re looking for quality experiences and drinks that feel worth it.”

Lauren Mote agrees, suggesting consumers are increasingly prioritising authenticity alongside quality. www.barmagazine.co.uk

51

A SPOTLIGHT ON: AGAVE

“As they become increasingly knowledgeable, they are continuing to prioritise quality over quantity and intentionality over volume,” she says.

Importantly, premiumisation isn’t simply about price.

Provenance, transparency and craftsmanship are becoming equally valuable currencies.

“We are one of the few brands that still makes tequila by hand with just three simple ingredients – agave, water and time,” says Lauren. “At PATRÓN we like to say our secret ingredient is that we have no secret ingredients.”

Chris has observed growing interest in super-premium and limited-edition expressions, with scarcity and craftsmanship increasingly influencing purchasing decisions.

Meanwhile, Dawn believes traditional producers have an opportunity to distinguish themselves through genuine stories and sustainable practices.

“The biggest opportunity for growth lies with brands that have genuine stories and histories to tell, and that can clearly demonstrate traceability and sustainability in what they do,” she says.

There’s little doubt that the Margarita remains king.

“I recently visited a venue whose drink menu had close to three pages of Margarita variations,” Nick reveals. “It’s graduated from a trend back to a genuine staple.”

The Paloma remains equally important, with dedicated modifiers and mixers emerging as evidence of the category’s continued evolution.

Yet beyond these classics, bartenders are becoming increasingly adventurous.

“We’re seeing a ‘Tequila replaces everything’ moment take hold,” says Lauren. “We’re seeing it being used in place of

52

www.barmagazine.co.uk

whisky, gin, rum or vodka.”

Think a Tom Collins made with reposado tequila and Fino sherry, or a Silver Tequila Martini that allows agave’s character to shine through. Across Britain’s bars, tequila and mezcal are increasingly appearing as substitutes in familiar classics.

Dawn has observed a similar trend.

“I am seeing a lot of bars using mezcal and tequila to replace classic spirits like gin in a Negroni,” she explains.

Chris highlights simple, spirit-led serves as another significant development.

“Simple, spirit-led highballs are performing particularly well, alongside modern twists on cocktails such as the Negroni and Old Fashioned, which highlight mezcal’s smoky complexity,” he says.

Phil believes riffs on classic serves will continue driving consumer engagement.

“Margarita and Paloma still dominate volume, which is exactly why the interesting movement is in the riffs on the classics,” he explains.

His Zacalita canned sparkling mezcal Margarita incorporates black cardamom alongside fresh lime and premium mezcal, demonstrating how familiar serves can provide accessible entry points for consumers exploring the category.

“We’re seeing the same pattern across other classics too,” he adds. “Mezcal subbing into Negronis, Dirty Martinis, even Aperol Spritz.”

Lower-ABV serves are also becoming increasingly relevant, reflecting changing drinking habits and consumer preferences.

Meanwhile, flavour trends continue evolving. Phillip Lowe, Founder and CEO of ROHO Agave, points towards regional ingredients including hibiscus, tamarind, passion fruit and yuzu

A SPOTLIGHT ON: AGAVE

finding their way into contemporary Margaritas.

Outside the classics, he highlights an Old Fashioned using equal parts bourbon and mezcal or a Martini incorporating just a hint of mezcal for added complexity.

Lauren points to the rise of savoury cocktails inspired by Mexican cuisine. “We’ve also noted the rise in food-inspired drinks like the Bloody Maria,” she explains. “Think tomato and strawberry – a brilliant combination.”

Perhaps nowhere is consumer education becoming more important than conversations around provenance.

“I’ve noticed, particularly with mezcal, that there is more recognition of terroir in the category,” says Phillip Lowe.

Much like wine, different agave varieties, growing conditions and production methods all influence flavour profiles. It’s an area that operators are increasingly well-positioned to explore with curious consumers.

“Mezcal can be made from multiple species of agave, which grow in very different conditions and with variable production methods,” Phillip explains. “All these factors influence the taste.”

Transparency has similarly become a defining feature of the premium agave conversation.

“Consumers want brands they can trust,” says Lauren. “We’re seeing real appreciation for traditional production methods and transparency.”

Sustainability continues to emerge as another important consideration. ROHO Agave offers an interesting example, using sisal agave hearts that would otherwise be discarded during fibre production.

“This is a clear example of production practices that are a benefit to the environment and local communities,” says Phillip.

“Consumers value brands that are sustainably produced and, given the choice, will choose these over others.”

Phil believes brands must move beyond simply talking about sustainability.

“Talk is cheap,” he says. “People are bored of marketing language, claims and unjustified price points; prove what’s in the glass is quality.”

Looking ahead, the industry’s experts remain overwhelmingly optimistic about agave’s future.

For bars and pubs, much of that opportunity lies in experiences rather than simply products.

“We’re increasingly seeing consumers crave community and see these spaces as the destinations to cultivate this through intentional, shared experiences,” says Lauren.

From supper clubs and tasting events to carefully considered food pairings, operators have multiple avenues for engaging curious consumers.

Phil believes Mexican cuisine remains significantly underutilised as a gateway into mezcal appreciation.

“We saw this work well pairing mezcal cocktails course-bycourse at a recent tasting dinner,” he explains.

Education will remain central to that success. “Education remains the biggest opportunity for both brands and venues,” says Chris. “Providing clear, engaging education helps consumers better understand authentic producers, their ethos and craftsmanship.”

Meanwhile, Nick encourages venues not to overcomplicate their approach.

“Consumers are already head over heels for agave spirits,” he says. “This spirit is as good in a slushy Margarita for a highenergy occasion as it is sipped neat at a tasting event.”

His advice is simple: stock multiple expressions, include a

SPOTLIGHT SERVE JAGUAR ROYALE 1.5 oz Acosta Joven Tequila 0.5 oz Fresh white grapefruit juice 0.25 oz Clarified lemon juice (or very clean fresh lemon juice) 0.5 oz St-Germain 0.25 oz Dry vermouth (French, very light) 1 dash orange blossom water Top with light champagne or English sparkling wine

mezcal on the back bar and embrace the category’s versatility.

Looking further ahead, Gillett is particularly excited about the broader agave category, including sotol and raicilla, which remain largely unexplored by UK consumers.

Dawn offers perhaps the most pertinent observation for where the category finds itself today. Growth remains substantial, but authenticity matters more than ever.

“The category needs to be careful,” she warns. “With more brands entering the market, there is a risk that the quality and provenance of the category becomes diluted.”

For operators, that’s both challenge and opportunity.

Agave’s greatest strength has always been its ability to tell compelling stories – of place, people and production. Today’s consumers are increasingly willing to listen. They want to understand what they’re drinking, why it tastes the way it does and who made it.

The days of tequila being simply a shot at the end of the night are long gone. Britain’s agave drinkers are growing up – and they’re bringing the category with them. www.barmagazine.co.uk

53

SPONSORED

PERFECTING THE SERVE ELA HEDGES, BUSINESS ACCOUNT MANAGER AT MIELE PROFESSIONAL, EXPLAINS WHY IMMACULATE GLASSWARE IS NO LONGER JUST A FINISHING TOUCH, BUT A KEY PART OF DELIVERING EXCEPTIONAL COCKTAILS AND SEAMLESS SERVICE.

T

he most carefully mixed cocktail can be undermined in seconds by the glass it is served in. Flavour, aroma and presentation all depend on a clean, neutral vessel, yet glass care has often been treated as a background task in busy bars.

That is beginning to change. As cocktails become more precise and guest expectations continue to rise, greater attention is being paid to the condition of the glass and the methods used to prepare it.

GUESTS NOTICE MORE THAN EVER Expectations around hygiene have risen in recent years, extending well beyond food preparation. Guests are far more attuned to the details that shape their experience, including the clarity and freshness of their glassware. A faint odour, a smudge on the rim or a slightly cloudy finish can distract from an otherwise well executed serve.

This growing awareness has encouraged venues to question long-standing routines. Handwashing and polishing once met the brief, but both introduce inconsistency. Results can vary depending on time pressures, staff experience and even the quality of cloths in use. When presentation plays an important role, that variability can undermine confidence.

PRECISION OVER HABIT The move towards commercial glasswashing systems reflects a broader focus on control and consistency. With shorter cycle times and carefully managed wash conditions, these systems allow bars to maintain standards during the busiest periods of service. Glasses are ready to use straight from the machine, removing the need for polishing and reducing the risk of contamination.

This repeatability makes a practical difference. In high-volume settings, teams cannot afford uncertainty around whether glassware is suitable for service. When each cycle delivers the same result, staff can focus on preparing drinks rather than checking and correcting avoidable issues.

Miele Professional’s freshwater dishwashers, for example, are designed for demanding environments where speed and reliability are essential. Clean water is used for every cycle, helping to maintain consistent results while keeping glassware moving efficiently through service.

PROTECTING FLAVOUR AT EVERY STAGE Modern cocktails often rely on precise, delicate flavours, and

54

www.barmagazine.co.uk

even the smallest trace of residue in the glass can affect the final taste. Reliable washing systems address this by controlling detergent dosing, maintaining water quality and ensuring thorough drying.

The aim is to provide a glass that allows the drink to speak for itself. For bartenders who invest time in refining recipes, that level of consistency protects the integrity of each serve.

SUPPORTING SERVICE BEHIND THE SCENES Efficient glass care also shapes how smoothly a bar operates.

Running out of clean glassware can slow service and place unnecessary strain on staff, particularly at peak times. A steady supply of clean, dry glasses allows teams to work with confidence and maintain pace.

Durability and ease of use remain important considerations.

Equipment that can handle frequent cycles without disruption helps maintain standards across shifts and reduces the likelihood of setbacks during busy periods.

Clean glassware may appear straightforward, yet its influence runs through every aspect of the cocktail experience, from flavour to flow of service.

Discover how Miele Professional’s commercial dishwashing solutions can support hotel bar and restaurant operations at https://www.miele.co.uk/p/commercial-dishwashers-3481.htm

Reliable dishwashing performance for every challenge.

Maximum flexibility for mixed loads with our MasterLine fresh water dishwashers.

Short cycles and top-class cleaning results ensure that crockery is ready for use again in no time.

Simplicity of operation and a broad range of programmes make MasterLine a most efficient member of the team.

Find out more about our commercial dishwashers

Bar Magazine_March 25_full page_A4.indd 1

MasterLine PFD 402 dishwasher with special-purpose baskets

17/02/2025 11:47

The UK’s leading supplier of Hot nuts • Bar nuts • Pretzels Supplying top-quality pub snacks for 15+ years, we help bars, hotels, and restaurants serve the perfect mix—great taste, great value, zero compromise – with free on-loan nut warming machines. hotnutcompany.co.uk • 020 3012 0162 • enquiries@hotnutcompany.co.uk

FOODSERVICE WE EXPLORE HOW BAR SNACKS AND SHARING PLATES CAN BOOST REVENUE, ENHANCE THE CUSTOMER EXPERIENCE AND ENCOURAGE LONGER STAYS.

www.barmagazine.co.uk

57

FOODSERVICE – ESSENTIAL 5

BIG FLAVOURS THESE FIVE EMERGING FLAVOURS AND FOOD STYLES OFFER PUBS AND BARS SIMPLE WAYS TO REFRESH MENUS, ATTRACT ADVENTUROUS CUSTOMERS AND CREATE DISHES DESIGNED TO PAIR PERFECTLY WITH DRINKS.

1

KOREAN-INSPIRED FLAVOURS

Korean cuisine continues to influence foodservice, with bold flavours that work particularly well in bar snacks and sharing formats. Gochujang, kimchi, sesame, soy and chilli bring depth and versatility to menus, from Korean fried chicken bites and loaded fries to kimchi croquettes and spicy dipping sauces. These flavours offer operators an easy way to add excitement without requiring a complete menu overhaul, while pairing naturally with cocktails, lager and craft beer. Expect Korean-inspired small plates to remain a strong choice for venues looking to deliver globally influenced dishes with broad appeal.

2

HOT HONEY AND SWEET HEAT

The combination of sweetness and spice is becoming a major flavour trend, with hot honey leading the charge across casual dining and bar menus. Its versatility makes it ideal for enhancing familiar favourites, including fried chicken, pizza, wings, cheese boards and flatbreads. The balance of chilli heat and natural sweetness creates an indulgent, yet approachable, flavour profile that encourages experimentation. For pubs and bars, hot honey offers a simple upgrade to existing dishes, helping create memorable menu items without adding significant preparation complexity.

3

MIDDLE EASTERN FLAVOURS AND INGREDIENTS

Middle Eastern-inspired dishes are gaining popularity as customers look for fresh, vibrant and shareable food options.

Flavours such as harissa, za’atar, tahini, sumac and preserved lemon bring colour and complexity to small plates. Operators can incorporate these ingredients into hummus variations, flatbreads, grilled meats, vegetable dishes and mezze-style sharing boards. These flavours also support plant-forward menus, making them suitable for a wide range of customers. The combination of bold seasoning and flexible formats makes Middle Eastern cuisine a strong fit for modern pubs and bars.

4

JAPANESE-INSPIRED SNACKS

Japanese flavours are increasingly appearing in casual food formats, offering operators an opportunity to create premiumfeeling dishes that remain accessible. Ingredients such as miso, yuzu, wasabi, teriyaki and furikake can transform familiar bar foods into something more distinctive. Popular menu ideas include karaage chicken, miso-glazed wings, sushi-inspired sharing bites and Japanese-style fries. These flavours work especially well alongside drinks, adding umami, freshness and balance.

Japanese-inspired snacks can help pubs and bars create a point of difference while appealing to customers seeking new culinary experiences.

5

PICKLES, FERMENTS AND GUT-FRIENDLY FLAVOURS

Fermented ingredients are moving further into mainstream menus as customers become more interested in bold flavours and food with functional benefits. Pickles, kimchi, fermented chilli sauces and cultured ingredients add acidity, texture and complexity to rich bar snacks. They can elevate classics such as burgers, fried foods, cheese boards and sandwiches, while supporting sustainability through preservation techniques. For operators, fermented flavours are a practical way to refresh existing dishes, introduce sharper flavour profiles and create distinctive menu items that reflect changing customer preferences.

58

www.barmagazine.co.uk

FOODSERVICE – ESSENTIAL 5

www.barmagazine.co.uk

59

FOODSERVICE

FOOD FOR THOUGHT AS THE SUMMER SEASON DRAWS TO A CLOSE, PUBS AND BARS HAVE AN OPPORTUNITY TO KEEP FOOD SALES STRONG BY ADAPTING TO CHANGING CONSUMER HABITS. WITH INSIGHTS FROM LEADING FOOD SUPPLIERS AND WHOLESALERS, WE EXPLORE THE KEY TRENDS SHAPING MENUS THIS AUTUMN – SHARING PRACTICAL ADVICE ON BOOSTING SPEND, INCREASING DWELL TIME AND ENCOURAGING REPEAT VISITS.

A

s summer begins to wind down, many pubs and bars face the same challenge every year: maintaining momentum once the sunshine, beer gardens and spontaneous drink-led visits begin to fade. But while consumer behaviour continues to evolve amid economic

60

www.barmagazine.co.uk

pressures, changing lifestyles and shifting dining habits, operators have an opportunity to rethink their food offer and keep customers coming back.

The key message emerging from across the foodservice sector is clear. Success isn’t about adding more dishes or reinventing

FOODSERVICE

the menu entirely; it’s about being smarter with formats, flavours and value. Smaller plates, premium touches, global influences and experience-led dining are proving increasingly effective at encouraging customers to stay longer, spend more and return more often.

For many operators, the instinct as autumn approaches is to lean heavily into comforting classics. While hearty dishes certainly have their place, suppliers say pubs shouldn’t abandon the lighter, more flexible menu formats that have become increasingly popular throughout the summer.

Paul Hulyer, Head of Sector & Bid at Brakes, believes the remainder of the season presents an opportunity to focus on freshness and sharing.

“For the remainder of the summer we would recommend a focus on fresh and small. In the heat, people’s appetites become suppressed and they aren’t looking for big hearty classic dishes,” he says. “Customers may be coming out to enjoy a few refreshing drinks and could be tempted into sharing a few small plates rather than a full meal.”

The appeal goes beyond warm weather dining. Smaller portions allow guests with lighter appetites to enjoy a complete meal without the commitment of a traditional main course, while also encouraging groups to order multiple dishes.

This growing preference for grazing reflects broader shifts in consumer behaviour. Whether driven by health goals, value considerations or simply changing dining occasions, guests increasingly want flexibility rather than a one-size-fits-all approach.

Andrea Deutschmanek, International Marketing Consultant at Oliehoorn, supports this message. She explains, “We’re seeing consumers becoming more mindful of portion sizes. While this is partly influenced by the growing use of GLP-1 weight management medications, it also reflects a wider shift towards lighter dining occasions, grazing and sharing rather than large individual meals.”

Rather than viewing smaller dishes as lower-value purchases, operators should recognise them as opportunities to increase basket spend. Customers sharing several plates alongside drinks often generate higher overall revenue than those ordering a single main course.

While adventurous flavours continue to gain traction, consumers still gravitate towards dishes they know and trust. The difference is that today’s diners increasingly expect those classics to come with a contemporary update.

Imogen Hassard, Customer Marketing Manager for Pubs at Bidfood, points to the growing influence of what the company describes as “Newstalgia”.

“This trend combines nostalgia with forward-thinking innovation and is a concept that consumers are increasingly seeking when dining in pubs and bars. It seamlessly fuses the familiarity and comfort of the traditional British pub and its much-loved dishes with exciting new formats, flavours and cuisines.”

Rather than replacing traditional pub favourites, operators should look at elevating them through premium ingredients or globally inspired flavours. www.barmagazine.co.uk

61

FOODSERVICE

“Think traditional retro desserts infused with bold contemporary flavours such as miso caramel, or making the humble prawn cocktail premium with a gochujang mayo and garnishing with micro herbs or crispy seaweed,” Imogen explains.

This approach allows operators to refresh menus without alienating customers who still crave familiarity.

Paul agrees that consumers are increasingly seeking both local authenticity and international inspiration.

“The food trends we are seeing resonate the most are British dishes using fresh local ingredients at a time where there is an abundance of amazing ingredients; those on a staycation, but still wanting that taste of being abroad can be tempted with tapas, mezze and Levantine dishes to help bring that holiday feel,” he shares.

The result is a menu that feels both comforting and exciting – a combination that’s becoming increasingly important as customers become more selective about where they spend their money.

While many consumers remain cost conscious, research consistently shows they are still prepared to spend on products that deliver genuine value and elevate the overall experience.

According to Andrea, premiumisation doesn’t always require significant investment.

“Premium condiments are an often-overlooked opportunity.

The perceived value of upgrading to a truffle mayo, crispy chilli mayo or signature dip is high, while the cost to consumers remains low, making them an easy, profitable upsell. These small additions allow guests to personalise their meal, creating a more indulgent experience and driving incremental revenue with minimal operational complexity.”

Loaded fries, burgers, wings and sharing boards all lend themselves naturally to premium add-ons, allowing operators to boost average spend without increasing kitchen complexity.

Menu personalisation is another simple but effective tactic.

Giving guests the option to choose sauces, spice levels or premium toppings creates a more memorable experience while generating valuable additional revenue.

As operators compete for fewer overall visits, encouraging customers to remain in the venue for another drink or another round of food has become increasingly important.

Paul believes operators need to recognise the changing dynamics of the market.

“The market is becoming polarised: fewer consumers going out but the frequency is going up, meaning affluent consumers are sustaining the market,” he reveals. “To encourage more people out and generating additional spend, offering smaller dishes at lower price points, set-menu deals and sharing with friends offers would help stimulate consumers returning to the pub to enjoy another meal.”

Sharing formats naturally support this objective. Instead of ordering once, groups are more likely to continue adding dishes throughout their visit, extending dwell time and increasing spend per head.

Andrea also believes operators should think beyond the plate itself.

“Limited-time flavours, seasonal specials and curated foodand-drink pairings encourage repeat visits by giving customers something new to discover. Adding small moments of theatre or gamification, such as tasting flights, ‘choose your heat’ challenges or signature dipping experiences, can further increase engagement and social sharing.”

These relatively low-cost additions create talking points

62

www.barmagazine.co.uk

FOODSERVICE

and encourage repeat visits without requiring wholesale menu changes.

While premium experiences remain attractive, affordability remains equally important.

Booker has responded by expanding its Food to Share range, recognising growing demand for flexible, portion-controlled options that fit changing consumer behaviour.

Leigh Baker, Customer Proposition Director – Foodservice at Booker, says the wholesaler is focused on helping operators respond to evolving trends while managing costs.

“Booker is a strong partner for bars and hospitality outlets as sourcing products with us allows for a broader choice of food and drink ingredients and enables customers to diversify their offering, develop new menu options to cater to particular customer trends and dietary needs.”

The wholesaler’s expanded range of frozen sharing products offers flexibility across multiple dayparts while helping reduce waste through portion control.

Alongside product innovation, Baker says practical business support remains essential.

“We also offer expert support, guidance on product and ingredient selection, recipe development and logistical solutions, and advice on latest trends. To help customers keep costs down, we run regular limited-period price locks, reward schemes, added value services such as free delivery and flexible click and collect options,” Leigh shares.

For many operators balancing rising costs with cautious

64

www.barmagazine.co.uk

consumer spending, consistent supply and stable pricing remain just as valuable as menu inspiration.

Although menus will inevitably become heartier as temperatures fall, suppliers caution against abandoning the smaller, more flexible formats that have proved successful throughout the summer.

“Heading into the autumn, our advice would be to keep a focus on price and dish size,” says Paul. “Overlay smaller options alongside the larger plates people will look for as the nights become longer. Don’t remove smaller dishes as some customers have started to enjoy them.”

At the same time, operators should continue exploring emerging flavour trends. Paul highlights “indulgent loaded sandwiches, South East Asian cuisine, fermented ingredients, cleaner plant-based dishes and complex spice profiles” as areas likely to continue gaining momentum.

Ultimately, today’s consumers are looking for more than simply somewhere to eat. They want value, quality, flexibility and experiences worth sharing.

Smaller plates, premium touches, contemporary twists on familiar favourites and memorable dining experiences can all help transform food from an additional revenue stream into a genuine reason to visit.

As summer draws to a close, operators who strike the right balance between comfort, creativity and value will be best placed to keep customers returning long after the sunshine has disappeared.

BELU MINERAL WATER,

ALWAYS SERVED WITH PURPOSE. Belu is the water trusted by great bars and pubs that take their drinks seriously and their impact even more so. We’ve given £6.5m to WaterAid since 2011, transforming the lives of over 435,000 people.

Find out how you can create impact at belu.org

SPONSORED

SNACKS THAT SELL PREMIUM SNACKS ARE BECOMING AN ESSENTIAL PART OF THE MODERN PUB OFFER. DISCOVER HOW CAMBROOK’S AWARD-WINNING RANGE CAN HELP DRIVE SALES, INCREASE MARGINS AND CREATE A MORE MEMORABLE CUSTOMER EXPERIENCE.

O

ne of Cambrook’s pub customers described their products as “Fantastic award-winning nuts and snacks without the price tag.” This is perhaps where the best opportunity lies for pubs and bars: offering something beyond the run of the mill – niche, high quality and good value products, while also increasing their revenue.

Recent research has shown that 38% of pub-goers buy snacks. Snacks are not only seen as an affordable treat, but are becoming more popular with customers who are looking for a quick bite rather than a full-blown meal. Younger generations with their busy lifestyles are increasingly less structured in their eating times, and at the same time, are more adventurous in their choices of snacks – this is where the opportunity lies for pubs and bars. Customer expectations of snacks are increasingly in line with the ever-growing choice – in the varieties and flavours – of food on offer throughout the competitive world of retailing and hospitality. It’s this evolving trend that has led to Cambrook expanding its snack range which now includes black pepper crackers, pretzels, cheese crackers, giant chilli corn, hickory smoked giant corn, truffle & pecorino giant corn, mature cheddar cheese bites, wasabi peas – all adding interest, as well as extra revenue for the on trade.

66

www.barmagazine.co.uk

It’s the company’s know-how in sourcing snacks and in baking, seasoning and caramelising nuts – built on more than 30 years of experience from its two founders – that has been instrumental in producing this nut and snack range of exceptional quality and value. The company has a unique position in the market with its artisan manufacturing and its collaboration with top chefs to develop innovative ideas and flavour trends like their Cocktail Mix No. 6 (3* Great Taste Winner) with its combination of chilli, sweet and smoked flavours created for Claridge’s Hotel.

Cambrook branded storage jars and ramekin dishes have become an increasingly popular way for pubs and bars to display and serve snacks. Not only do they reduce packaging waste, but they also help increase sales and profit margins. Positioned behind the bar, the jars create an eye-catching display that immediately showcases the quality and variety of the range, encouraging impulse purchases. What’s more, offering snacks in this premium way enhances customers’ perception of the overall quality of the pub or bar, reinforcing its premium credentials.

All in all, much more pizzazz than “two pints of larger and a packet of crisps please!” cambrookfoods.co.uk

Margot Pendant

Porter Armchair

Wilbur Bar Stool

Exclusive 20% off IN STOCK ITEMS, Email trade@cultfurniture.com quoting code BAR20.

Soho Pouffe

HOSPITALITY AROUND THE WORLD

AVRA INSPIRED BY THE SIGHTS, SCENTS AND MEMORIES OF THE GREEK SEASONS, AVRA’S LATEST COCKTAIL MENU BLENDS INNOVATION WITH INTUITION. BAR MANAGER AT AVRA, FOUR SEASONS ASTIR PALACE ATHENS, NIKOS TACHMAZIS, DISCUSSES THE CREATIVE PROCESS BEHIND SENSES, THE ROLE OF AVRA LAB, AND WHY EXCEPTIONAL HOSPITALITY BEGINS WITH UNDERSTANDING THE GUEST BEFORE POURING THE FIRST DRINK.

THE NEW MENU BEGINS WITH SENSES, USING INGREDIENTS SUCH AS GRASS, BERRIES, PEPPERMINT AND CHARCOAL TO EXPRESS THE GREEK SEASONS. WHAT WAS THE ORIGINAL SPARK FOR THIS CHAPTER, AND HOW DID YOU TURN AN ABSTRACT IDEA LIKE A SCENT OR A SEASON INTO A DRINK? The idea came from the fact that smell is the first thing we experience before tasting a drink. A scent can bring back memories and emotions instantly.

I was also inspired by the scratch-and-sniff books made for

68

www.barmagazine.co.uk

young children. They were designed to help kids develop their senses by scratching the page, smelling a real ingredient like a fruit or a herb, and learning to recognise what it looked and smelt like. That idea of learning and creating memories through scent became a big inspiration for our menu.

We looked at the scents that remind us of the Greek seasons fresh grass, berries, peppermint, and charcoal and used them as inspiration. Instead of making cocktails that literally taste like those ingredients, we focused on the feeling they create. Each drink is designed to remind guests of a season through its aroma, flavour, and overall experience.

HOSPITALITY AROUND THE WORLD

For us, hospitality is about making every guest feel welcome and understood. It’s not just about serving a great cocktail, but about creating a genuine connection.

THE MENU IS BUILT TO SUIT DIFFERENT MOMENTS—FROM AN APERITIVO BEFORE DINNER TO A CELEBRATORY LATE-NIGHT DRINK. HOW DO YOU AND THE TEAM THINK ABOUT GUIDING GUESTS THROUGH THOSE MOMENTS, AND MATCHING A COCKTAIL TO THEIR MOOD, OCCASION OR APPETITE?

YOU’VE SAID THE TEAM FOCUSES ON REFINEMENT WITHOUT OVERCOMPLICATING THINGS. HOW DO YOU BALANCE ADVANCED TECHNIQUES AND UNEXPECTED INGREDIENTS WITH MAKING EVERY DRINK FEEL INTUITIVE, APPROACHABLE AND EFFORTLESS FOR THE GUEST?

For us, it always starts with the guest. Before recommending a cocktail, we try to understand why they’re here. Are they meeting friends for an aperitivo, celebrating something special, having dinner, or just looking to relax?

Once we understand the occasion and their preferences, it’s much easier to guide them. Some guests want something light and refreshing; others are looking for something richer or more adventurous.

The menu is designed to fit different moments throughout the day, but the conversation with the guest is what really helps us match the right cocktail to the right moment. We want every drink to feel personal, not just like another item on the menu.

We use modern techniques only when they make the drink better, not just to impress. The guest shouldn’t have to think about the technique they should simply enjoy the cocktail.

Our goal is to create drinks that feel familiar and easy to understand, even if there’s a lot of work happening behind the scenes. Simplicity is often the hardest thing to achieve.

AVRA LAB CLEARLY PLAYS A MAJOR ROLE IN THE MENU’S DEVELOPMENT. CAN YOU TALK US THROUGH THE JOURNEY FROM EARLY EXPERIMENTATION IN THE LAB TO THE MOMENT A COCKTAIL IS READY TO BE SERVED TO GUESTS AT AVRA? Every cocktail starts with an idea, and that’s where Avra Lab comes in. Christos and Petros do an amazing job experimenting with ingredients, techniques, and different combinations until we find the right balance.

Then the whole team tastes the cocktail, gives feedback, and we refine it together before it’s ready to be served at Avra.

HOSPITALITY IS ABOUT MUCH MORE THAN WHAT IS IN THE GLASS. WHAT DOES EXCEPTIONAL HOSPITALITY MEAN TO YOU AND THE AVRA TEAM, AND HOW DO YOU CREATE A GUEST EXPERIENCE THAT FEELS PERSONAL FROM AFTERNOON THROUGH TO LATE EVENING? For us, hospitality is about making every guest feel welcome and understood. It’s not just about serving a great cocktail, but about creating a genuine connection.

We pay attention to the small details, listen to our guests, and adapt our service to the moment. Whether someone joins us for an afternoon aperitivo or a late-night drink, we want them to leave feeling they had a personal and memorable experience. @avra_athens www.barmagazine.co.uk

69

Image courtesy of Bar Kroketa