Bar Magazine July 2012 Issue

July 2012

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Developing premium bar excellence

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Despite gloom about the European economic meltdown, many independent bar operators in the UK are growing.

Over the past few weeks, I have been struck by the wave of smaller companies opening their second or third bar. In Edinburgh, the team behind The Bon Vivant are about to open a new site in Stockbridge, not far from The Last Word – the new bar created by the Bramble boys in the premises of their restaurant The Saint.

In London, the owners of 64th & Social in Clapham are developing a second bar, while the Fluid Movement team are following up Purl and Worship Street Whistling Shop with Dach & Sons in Hampstead. Another great bar, Callooh Callay in Shoreditch, is about to have a sister, teased last month at its pop-up Beard To Tail. Other upcoming openings include Paul Daly’s Rattlesnake in Islington, while Trof group in Manchester has just unveiled Gorilla.

Venue profiles this issue include Manchester’s second Black Dog Ballroom, which its owners hope to roll out further along with more sites for tiki bar The Liars Club. Even in a recession – and maybe because of it – it is operators offering something different and special who survive and conquer.

Mark Ludmon Editor

www.twitter.com/barmagazine Cover picture: Sloane’s Gin is part of the new gin revival. See page 31.

EDITOR Mark Ludmon • mark@cimltd.co.uk Tel 020 7627 4506 PUBLICATION MANAGER Manjeet Griffiths • manjeet@cimltd.co.uk Tel 01795 509109 Fax 01795 591065 ACCOUNT EXECUTIVES Sanny Muhith • sanny@cimltd.co.uk Dan Hickford • dan@cimltd.co.uk Tel 01795 509109 Fax 01795 591065

CONTENTS JULY

31

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57 Regulars 05 Industry news 66 Barhopper diary Profiles 08 Black Dog Ballroom, Manchester 10 Chambers Bar, London 12 Stew & Oyster, Leeds 14 Galvin at Windows, London 16 TriBeCa, Liverpool 18 Novikov, London CHIEF EXECUTIVE John Denning • jdenning@cimltd.co.uk STUDIO MANAGER Paula Smith • paula@cimltd.co.uk DESIGN & PRODUCTION Grant Waters • grant@cimltd.co.uk James Taylor • james@cimltd.co.uk ACCOUNTS Vickie Crawford • vickie@cimltd.co.uk Tel 01795 509103 www.barmagazine.co.uk www.twitter.com/barmagazine

20 Cognac champions Drink 23 Drinks news 31 Gin 38 Mixology 43 Mixers and juices 46 Metaxa report Features 48 Film screening in bars 51 Marketing and promotions 57 Bar food © 2012 CIM Online Limited, The Goods Shed, Jubilee Way, Whitstable Road, Faversham, Kent, ME13 8GD. No part of this magazine may be reproduced or stored in a retrieval system or transmitted in any form – electronic, mechanical or physical – without express prior permission and written consent of the publisher.

Contributions are invited and when not accepted will be returned only if accompanied by a fully stamped and addressed envelope. Manuscripts should be type written. No responsibility can be taken for drawings, photographs or literary contributions during transmission or in the editor’s hands. In the absence of an agreement the copyright of all contributions, literary, photographic or artistic, belongs to CIM Online Limited.

The publisher accepts no responsibility in respect of advertisements appearing in the magazine and the opinions expressed do not necessarily represent the views of the Publisher. The Publisher cannot accept liability for any loss arising from the late appearance or non Cert no. TT-COC-2200 publication of any advertisement.

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news

New ‘intelligent’ wholesaler expands drinks portfolio New “intelligent” wholesale business Ooberstock is growing its portfolio through partnerships with leading drinks companies to provide a new source for spirits, liqueurs, beers, wines and soft drinks.

Launched in May, the online platform already had more than 4,000 pubs, bars, clubs and hotels registered for its service by the end of the month, with more signing up every day.

With more than 300 individual beer, wine, spirits and soft drinks products available by the end of May, it added wines from Bibendum and Cockburn & Campbell last month.

It also agreed a deal last month with the Society of Independent Brewers (SIBA) to offer beers from brewers participating in the association’s Direct Delivery Scheme such

as Castle Rock Harvest Pale and Abbeydale Moonshine. Ooberstock managing director Arran Heal added that four out of the five top spirits companies would be on board by the end of the summer.

Other drinks companies signed up to the online ordering and delivery platform include Heineken UK, Coca-Cola Enterprises, Britvic Soft Drinks, Budweiser Budvar, Red Bull, SHS Sales & Marketing, Highland Spring and Wells & Young’s.

Licensees can order products online in a similar way to grocery shopping sites such as Ocado and choose a time slot when they want the delivery any time from Monday to Friday, anywhere in the UK. Mobile phone applications are also planned.

Lord’s installs 23-metre bar

Manchester Leisure has opened the Tib Street Tavern in Manchester’s Northern Quarter, combining a vintage pub with contemporary features. It offers a selection of international beers, spirits and wines plus premium bar snacks. The two-storey venue, formerly the site of Centro, has been stripped back, with cosy seating areas, delicate lighting and a tin-clad ceiling.

Smirnoff takes Pride in bars Diageo GB is cementing its partnership for the second year with the Pride London gay festival by being the lead sponsor of WorldPride 2012.

Smirnoff No 21 Vodka will feature in exclusive activities at key gay bars and clubs across the UK during selected 2012 Pride parades and festivals.

WorldPride is the biggest international event offered each year to one city. London’s programme of events will culminate in the WorldPride Parade on July 7, leading to Trafalgar Square where there will be a variety of Smirnoff-branded bars.

Alongside the offer of a free pair of Smirnoff Pride sunglasses, bars can serve three signature serves: New York Cranberry and Lime, Hawaiian Sunrise and Rio Caipiroska. Other activities will take place in 10 UK cities including Birmingham, Leeds, Brighton, Manchester and Cardiff until early September.

A 23-metre temporary bar has been installed at Lord’s cricket ground in London to improve drinks service at the opposite end from the main pavilion.

The unit, installed by bar specialist Rapid Retail at the Nursery End stand, incorporates multi- and fast-flow pouring systems, a large refrigeration area to house cooling systems, customised stainless-steel counters and a fully fitted IT and CCTV network.

Pedro Saavedra, catering manager for Lord’s owner MCC, said: “Having used a trailer-based bar for the last few years, the installation of the new Rapid Retail unit provides us with a fantastic facility where we can utilise the latest fast-pour pump technology to provide visitors to the Nursery End with a much better level of service.”

Mike Aikman and Jason Scott, creators of Edinburgh’s renowned cocktail bar Bramble, have relaunched their restaurant The Saint in the Stockbridge area of the city as a cocktail bar called The Last Word (pictured). The cocktail menu features “forgotten” classics such as The Last Word itself and twists on the classics as well as barrel-aged cocktails.

Utopian Leisure has opened its second Fat Buddha pan-Asian restaurant in the former premises of bar 55 Degrees, The Box and Lineker’s in Newcastle-upon-Tyne after the success of the first Fat Buddha in Durham. The two-floor venue has a new sound system from Blaydon Communications using an RCF Media system.

Utopian Leisure is headed by Bob Senior, former chief executive of bar operator Ultimate Leisure.

The team behind Callooh Callay in Shoreditch, east London, will open a new bar in September, set to be called Beard to Tail. Located in Curtain Road, not far from Callooh Callay in Rivington Street, the new venue follows a four-day pop-up Beard to Tail at Shoreditch’s Marie Lloyd pub in June, featuring a meatoriented restaurant and a whiskey bar.

The oldest surviving warehouses built by the historic East India Company will be reborn through restaurant and bar operator D&D London this September as a modern British grill restaurant, cocktail bar, fish restaurant and wine shop. The site, which is being designed by Conran & Partners, will occupy the ground and basement floors of the Grade II listed Georgian brick warehouse, covering over 10,000 square feet, close to Bishopsgate. The Old Bengal Bar will be a “chic and atmospheric space” with an extensive choice of cocktails created by head mixologist Milos Popovic. www.barmagazine.co.uk |5

news

Bars ignite judges at London awards A prosecco bar (pictured) has been added to Glasgow restaurant Paperino’s in Byres Road in the West End as part of a refit of the six-year-old establishment.

It features dry sparkling wine Fantinel Prosecco, for which it is the exclusive UK stockist. “It means we are adding a new dimension to the restaurant while freshening the place up a wee bit,” adds owner Stefano Giovanazzi.

Bar operator and designer Paul Daly is to open a new bar, diner and music venue, Rattlesnake, this month in Islington, north London.

The bar is inspired by an American road trip, American dive bars and 1969 film Easy Rider. It has a 300 capacity, with booths based on the studded leather panniers of Harley Davidson touring bikes. Alongside “Texican” food, it specialises in cocktails and tequilas among a full range of spirits and draught and bottled beers.

A luxurious bar has opened in Knightsbridge, London, as part of the new Bulgari Hotel. The 85-bedroom hotel, operated by Ritz-Carlton, features the 59seat Il Bar which has a focus on the Italian tradition of aperitivo.

The list includes 12 signature cocktails that reflect the luxury Italian brand Bulgari, a champagne and Italian sparkling wine list, and exclusive fine wines and digestifs.

The theatrical bar is fitted out with silver, titanium, black granite and polished mahogany.

The Greenwich Union, Meantime Brewing Company’s first craft beer pub, has opened a shop selling a range of craft beers. The off-sales initiative aims to offer beers that cannot be bought in major multiples or specialist off-licences. A space has been dedicated in the bar to display a changing selection of 50 beers, including Meantime’s range of eight bottled beers. Meantime has also launched its first abovethe-line advertising campaign under the banner of “Londoners”.

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Dstrkt and 52ºNorth have been named best new club and best new bar in this year’s London Club and Bar Awards.

At a ceremony last month, The Hoxton Pony was named best bar in London, Maddox won the title of best club, JuJu was best DJ bar and McQueen was best restaurant bar.

Best new boutique club was The Rose Club while the title of best boutique club was won

by Cirque du Soir which also gained the award for best night.

Best live music went to The Roof Gardens

in Kensington while best gentleman’s club was Platinum Lace. Best interior design went to Shaka Zulu.

Boujis – part of Ignite Group – won the title of best long-running night for I Am Rock and came away with the award for outstanding achievement to London nightlife.

In separate news, Ignite Group is to open a Hong Kong outpost for Boujis in September. It will be in upmarket Pottinger Street and offer a short but diverse list of classic cocktails with innovative twists. It is being designed by Tim Mutton of UK-based Blacksheep.

52ºNorth

Brewer and pub operator Bath Ales has opened its second Graze Bar, Brasserie and Chophouse after the success of the first in Bristol. The new site in Cirencester, Gloucestershire, specialises in craft ales and fine wines.

With a courtyard garden and an ornate Gothic façade, Graze was again designed by Simple Simon Design.

Walkabout scores with refurbishments

Intertain is continuing to roll out a new look for its Walkabout bars with a £750,000 revamp of its site in Concert Square, Liverpool (pictured).

It includes a new “wave” design bar, a new Beach Club space on the upstairs balcony, redevelopment of an outside terrace and a new dance floor space and sound-and-light system.

It follows revamps of Walkabouts in Watford in Hertfordshire, Hanley in Stoke-on-Trent and Temple in central London. The refurbished venues saw average increases in revenue of 236 per cent during the first round of the Euro 2012 tournament last month, boosted by high-definition screens, plasma TVs and pre-bookable areas.

Across the 31-strong estate, sales increased by more than 40 per cent in the first round of Euro 2012 while revenue on days that England played were up 134 per cent year on year.

The One Group arrives in London New York-based The One Group, which is behind Manhattan nightspots such as Gansevoort Hotel Group’s bars and clubs, is preparing to open sites in London.

In September, it will launch steakhouse STK London at the new ME Hotel in Aldwych, where the bar will serve “creative” signature cocktails. It follows the opening of STK New York in the Meatpacking District in 2007.

This month, The One Group will launch the Heliot Restaurant, Lounge & Bar at the revamped Hippodrome in London, located in the theatre’s former dress circle, overlooking the new casino. From September, Heliot will feature cocktails by mixologist Tony Conigliaro, co-founder of London’s 69 Colebrooke Row and Zetter Townhouse bar.

The 157-room ME Hotel, designed by Foster & Partners for hotel group ME by Meliá, is in the former Marconi House, the original home of BBC radio. On the 10th floor will be Radio, a rooftop terrace, lounge and bar with 180-degree views of the capital, and the lobby will have the Marconi Bar.

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venue profile

Black Dog Ballroom A second Black Dog Ballroom has opened in Manchester after the success of the first in the city’s Northern Quarter

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he Black Dog Ballroom has established itself as one of the stars of Manchester’s Northern Quarter since it opened three years ago. Entrepreneur Ross Mackenzie has now extended the “brand” with a second site about 15 minutes’ walk away in the south of the city centre, close to the universities.The three floors of the former premises of Pure Space café-bar on New Wakefield Street, off Oxford Road, have been transformed into a speakeasy bar, diner, pool room, club and roof terrace that all build on the New York-style concept over in the Northern Quarter.

The food, using local produce, has been devised by chef Anthony Fielden of the Northern Quarter Restaurant & Bar which is run by Jobe Ferguson, who owns Black Dog Ballroom with Ross. The menu has been designed to capture the flavours and textures of New York, offering pizzas, burgers, hot dogs and salads until 1am (although the venue is open as late as 4am). Breakfast is served from 10am while a permanent barbecue station is located on the top-floor terrace. As with the Northern Quarter site, there is also

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a private members’ bar which is accessed by customers with a special pin code. In the basement is Underdog, a late-night dance venue that has been fitted out with a £35,000 Funktion One sound system and is available for hire for club promoters.

Under bars manager Stu Baillie, the new Black Dog Ballroom is a destination for cocktails, with a mix of classic-style and contemporary drinks, mostly priced at £6.95. With an emphasis on Bacardi BrownForman Brands products, the cocktails include The Floozy, mixing Bombay Sapphire gin with peach and passionfruit, topped up with prosecco, and a Weekend Rockstar, combining Jack Daniel’s, Jägermeister, caramel and cherry bitters. While beers such as Erdinger, Tuborg and San Miguel are on tap, the fridges carry bottles including Vedett, Liefmans, Cusqueña and Manchester’s own brew, Saint.

Again, the new Black Dog Ballroom has been designed by Ross with design company Start JudgeGill. Senior interior designer Jamie O’Donnell says one of their tasks was to reveal the “hidden” features of a building that had a lot of architectural character.

Where to find it 11-13 New Wakefield Street Manchester M1 5NP Tel: 0161 236 4899 www.blackdogballroom.co.uk

Who did it Design: Start JudgeGill Lighting: Tyson Lighting, Ferrious Furniture: Sixteen3, Ralph Capper Bar counter: Clarke Gough Interiors Sound system: Funktion One “We stripped back the layers to open up the beautiful atrium,” he explains. “Into this, we added a glass and steel staircase that offers a real juxtaposition between old and new. Each floor has a sprinkling of ‘Black Dog features’ to galvanise its identity but we wanted to make sure that each floor had a different feel, which we think has been achieved. The change of pace as you move through the building is really nice, and each floor has its own character.”

After opening in May, the venue is already attracting popular club nights and was also a location for watching Euro 2012 matches.

“We have chosen to stake our claim on the Oxford Road area because we can see an untapped wealth of opportunity there for a new style of bar,” Ross explains. “We hope that the students of Manchester will love the New York speakeasy style and quality of food and drink we offer at the Black Dog Ballroom just as much as the Northern Quarter does.”

This is the first major project for Ross and the team since last year’s successful transformation of the former Purple Pussycat in Manchester city centre into tiki haven The Liars Club, headed by mixologist Lyndon Higginson. They are now on the look-out for new sites across the northwest for both The Liars Club and more Black Dog Ballrooms.

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venue profile Pictures by Paul Riddle www.Paul-riddle.com

Where to find it Apex Temple Court Hotel 50 Fleet Street London EC4Y 1LL Tel: 020 3004 4141 www.apexhotels.co.uk

Who did it Interior design: Ian Springford Architects Mosaic tiles, bar floor: Domus Oak flooring: Havwoods Flooring Carpets: Ege Carpets Fireplace: Real Flame Fire surround: Ibstock Bricks Wallcoverings: Tektura, Dixon Turner, Elitis Fabrics: Crest JMT Leather, Harlequin Wingback chairs: Naughtone Furniture: Morgan Furniture Lighting: Axo Light, Bover Graphics: Atom Design

Chambers Bar Apex Hotels has created a new destination bar in the heart of London’s historic Temple area

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here are few places to find a good cocktail around London’s Inns of Court.Traditional pubs are the norm in the historic Temple area off Fleet Street where barristers have their chambers.That has changed with the arrival of the luxurious Apex Temple Court Hotel next to the Inner Temple, one of the Inns of Court dating back to the 14th century.

An existing 1950s office building has been converted into a 184-bedroom four-star hotel – the latest development by the Edinburgh-based Apex Hotels.

On the ground floor of the hotel, next to the reception, is the Chambers Lounge and Bar, a stylish cosy space for daytime meetings or evening cocktails. Along with the rest of the hotel including the adjoining Chambers Restaurant, the bar was designed

by Ian Springford Architects which has worked on other Apex hotels in London, Edinburgh and Dundee. The lounge area is filled with natural light during the day thanks to high oak-framed windows, with a light colour palette that gives it a Scandinavian feel. This is enhanced by contemporary oak chevron flooring and classic sofas and 1950s-style Chevy Chairs, plus artwork leaning against the walls.

This leads through to the darker area of the main bar which has a cosier library-like feel, with a fireplace flickering away on the far wall. Slatted timber walls, dark metallic wall coverings, dark blue carpeting and the slate brick chimneypiece add to the intimate

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atmosphere, with contemporary wingback chairs and floor lamps. The bar counter is separated from the seating area by a low wall and bookcase, accessible by a ramp or a small flight of steps – although it is table service throughout the bar and lounge. The counter is sculpted out of heavily grained black and gold marble, with bottles on the back bar lit by a warm glow. The design of the bar area connects with the reception and the facing restaurant through a bold polished red wall with vertical oak timber slats that runs the full length of the three spaces.

A broad, uncomplicated drinks menu has been put together by the hotel’s general manager Karl Mitchell, with a good selection of wines, spirits and beers. “Barristers like a good wine list and champagne and they like their beer,” he explains. The cocktail list is made up of well-known classics, mostly priced at £8.50, although Karl says the bartenders can make other cocktails to order. He has a strong background in the bar trade having been food and beverage manager at several London hotels, including other Apex sites and the Crowne Plaza in Blackfriars, home to Bar 606. The Chambers bar food menu ranges from deep-fried squid and mini chorizo sausages up to a burger and a Scottish rib-eye steak.

The hotel and bar are accessible both from Fleet Street – where a 19th-century fascia survived the Blitz – and from the Inner Temple, making it popular with

lawyers. The bar, with a capacity of about 120, is also proving attractive for private hire and corporate events, including wedding parties. On the Inner Temple side, the hotel surrounds a courtyard that is being turned into a seating area with an outside bar and barbecue.

Karl admits the Chambers bar is “a bit off the beaten track” but, as the only cocktail bar in the area, it is building business as a destination, especially after work on Wednesdays to Fridays. “It’s a homely space,” he says. “The bar and lounge have a relaxing atmosphere where the hotel’s corporate guests can chill out and leisure guests can also feel welcome.”

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venue profile

Stew & Oyster The team behind Stew & Oyster Calls Landing in Leeds have opened a second site as part of roll-out plans

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ith its terrace overlooking the River Aire, Stew & Oyster Calls Landing has been gaining fans since it opened in Leeds three years ago.Tucked away off The Calls, near Call Lane, the management at operator Dave Leisure admit it is “Leeds’ best-kept secret”, serving up a good selection of craft beers alongside the stews and oysters.

In May, the bar’s profile was boosted by being named Britain’s favourite waterside watering hole in a poll run for Finlandia vodka.

Confident about the concept, Dave Leisure has now opened a second site in the affluent suburb of Oakwood in north-east Leeds, with plans for more in Yorkshire and beyond.

Described as a “local with a twist”, Stew & Oyster Oakwood has been created on two floors out of the shell of a former HSBC bank. The interior has been devised with designer Paul Logan, who also worked on the first Stew & Oyster. The result, he says, is a bar with an “eclectic” mix of styles but with a unified look across the ground floor and mezzanine. With a background in furniture design, he has recycled furniture and other pieces wherever possible to produce a cool but homely effect, enhanced by a log-burning stove. He adds that they resisted the urge to reflect the building’s history as a bank but have stripped back walls and used existing flooring. Alongside the contemporary design, the bar counter has an oiled, unlacquered black steel top, inspired by the area’s steel industry heritage.

As in The Calls, the new venue specialises in simple but satisfying stews made from fresh produce sourced mainly from Yorkshire plus Irish rock oysters served with lemon, Tabasco and shallots in red wine vinegar. In the afternoons, it is open for tea, coffee and cakes or a more continental offering of antipasti and olives.

With a regularly changing list of guest ales from across Yorkshire, the draught beers include White Rat from the Rat & Ratchet Brewery in Huddersfield, The Brickyard Bitter from Burley Street Brewhouse in Leeds and MJ Fortis stout from Ikley Brewery. Other beers include Natural Blonde, a refreshing golden 3.8 per cent ABV beer made for Stew & Oyster by Ossett Brewery near Wakefield. Other draught beers include three from Belgium – Liefmans Fruitesse, Duvel and Vedett Extra Blond – while the bottled selection features American craft beers Honker’s Ale from Goose Island and Snake Dog IPA from Flying Dog as well as super-strong Samichlaus from Germany, MacQueens Nessie red ale from Austria, and Belgian brews Kwak, Orval, Maredsous Blonde and Houblon Chouffe.

Whisky features strongly behind the bar, ranging from 12-year-old Glenfarclas and Bruichladdich to Japanese whiskies Yamazaki 12 Year Old and Nikka from the Barrel plus a Connemara from Ireland. These are part of an interesting spirits list that also includes La Mauny rhum agricole from Martinique

and solera rum Zacapa Centenario 23, made with rums aged up to 23 years. Cuban cigars are also on offer including leading brands Romeo y Julieta, Montecristo and Cohiba.

“We’ve had great success with Stew & Oyster Calls Landing, having built a customer base of people who enjoy a laid-back atmosphere and the friendliness of a real local but in the city,” says manager Gordon Dickinson. “We get a lot of people coming out after work to the city-centre bar, alongside those who live in town. With Stew & Oyster Oakwood we want to provide the same service for those who live or work in north Leeds.”

The team are currently looking for a third site in Yorkshire but have not ruled out taking it further, such as London, in the future. “With the bars, we are trying to do something that will fit into any city from Harrogate to Glasgow,” Paul says. “At the same time, each one is very dependent on the structure and the personality of the building.”

Where to find it 488 Roundhay Road Leeds LS8 2HU www.callslanding.com

Who did it Design: Paul Logan Design Contractor, bar counter: Gables Building Services

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venue profile

Galvin at Windows A new look and drinks list are set to raise the profile of London’s high-rise bar

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ith its views of London from the 28th floor of the London Hilton Park Lane hotel, the bar at Galvin at Windows has become a destination in its own right after being opened alongside the main restaurant five years ago. Its success has led Chris and Jeff Galvin to invest £500,000 in updating the look and layout of the bar to support a broader choice of cocktails and premium spirits.

The result is an elegant interior that recalls a hedonistic golden age of the 1930s, with classic design features that match the classic-style cocktails on the menu. It was revamped by Central Design Studio’s Ian Haigh who has worked on many hotels, bars and restaurants in his career, including the original Galvin at Windows while at United Designers. New features include bespoke Galvin Chairs which are loosely based on French Art Deco designs but with a twist.

These are arranged alongside 1930s-style green leather chairs as well as grey velvet banquettes with low backs that ensure that people can see as much of the surrounding views through the floor-to-ceiling windows.

The luxurious classic look is enhanced by leather panels and 1930s-style black-andwhite photographs on the walls.

A circular motif that ran through the original design has been retained, most notably in a giant round pendant light hanging above the centre of the room, although this has been changed from fluorescent to cold cathode and LED to produce a warmer glow. “With the lighting and finishes, we tried to move away from the look and feel of a typical hotel bar and tried to create something that looks much

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more residential,” Ian explains.

The old back bar was demolished and rebuilt, allowing them to create more room for storage and a more practical use of space. The new bar counter is made of black-and-white marble and mother of pearl, lined with Art Deco table lamps by early 20th-century Austrian designer Josef Hoffman. The bar counter is twice as big as the previous one, reflecting the greater choice of spirits and cocktails now available.

Bar manager Marco Ercolano has created a new cocktail list including a new section inspired by the new interior. “Our menu draws inspiration from the 1930s Art Deco style of the bar and, as such, we have a dedicated offering from the era where you will discover a selection of classic recipes, each of them a nod to a significant event that occurred between 1930 and 1932 – a time when distillation and sales of alcohol was forbidden in the US,” Marco explains.

They include the Amy Johnson, made

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with cognac, maraschino liqueur, orange curaçao and pineapple juice, topped up with Henriot champagne and finished with a spoonful of homemade vanilla ice cream.

More traditional is the Moonshiner – an aperitif made with Beefeater gin, maraschino liqueur, orange curaçao, Peychaud’s Bitters, Angostura Bitters and Carpano Antica Formula vermouth.

Gin has gained a bigger focus for the bar, and the new menu features a list of about 20 gins from well-known brands through to boutique products such as Jensen Old Tom, Portobello Road No 171, G’Vine Floraison, The Botanist, Citadelle Reserve Barrique, The London No 1 and Death’s Door as well as aged genever. The menu also encourages customers to try spicing up their gin and tonic with a selection of bitters from Fee Brothers and Bob’s Bitters.

Being next to the Galvins’ restaurant, the bar can boast 48 wines by the glass and a 550-bin list, including a good selection of English and natural wines and champagnes. It also means the bar food is of Michelin-star quality, created by head chef André Garrett, including Scotch eggs made with quails’ eggs, deep-fried artichokes with rapeseed oil mayonnaise, mackerel brandade with potted shrimp butter, and the signature Galvin’s burger with vanilla onions.

Under general manager Fred Sirieix, service and quality continue to be paramount – fitting for a venue that has organised the respected Galvin Cup cocktail competition for the past five years. Open from 10am to 3am, the circular bar – with its views of Hyde Park and Buckingham Palace’s back garden – is literally the height of good taste.

venue profile

TriBeCa Where to find it 336-338 Smithdown Road Liverpool L15 5AN Tel: 0151 733 6366 www.tribeca-liverpool.co.uk

Who did it

Entrepreneur Dom Levi has rolled his pizzeria and cocktail bar out to a second site in Liverpool

T

he first TriBeCa Bar & Pizzeria, named after New York’s bohemian neighbourhood, opened in Liverpool city centre two years ago. Owner Dom Levi has now built on its success with a second TriBeCa in the student suburb around Smithdown Road, south-east of the city centre. Alongside its stone-baked pizzas, the new venue aims to maintain the brand’s reputation for its extensive lists of cocktails and spirits.

Working with Liverpool-based interior design practice R2 Architecture, Dom has transplanted the buzz of the city-centre outlet into a venue with “a new more mature take”. They have made the most of the existing design of the 100-year-old building, called Holyoake Hall, including a large feature door. It is split into a 170-cover restaurant and bar, across 226 square metres, but with flexibility that allows it to be sectioned off for groups and functions.

The venue also features pool tables, sports on large high-definition screens and DJs every Friday and Saturday.

R2 Architecture, which designed Liverpool venues such as The Noble House, Alma De Cuba and Leaf, was briefed to draw on key elements of the first site in Berry Street but give the space its own identity. “We examined the existing customer base and venue in an effort to create a second branch that captured signature elements from the original TriBeCa but delivered them in a new way,” explains its designer Richard Eastwood, director of R2 Architecture.

16| www.barmagazine.co.uk

This included the use of imagery from the kitsch paintings of 20th-century Russian artist Vladimir Tretchikoff. “The Tretchikoff artworks are synonymous with the city centre branch, so we’ve played with this by creating large-scale installations, as a homage to the original TriBeCa,” Richard explains.

The pizzeria offers over 40 different stone-baked 12-inch pizzas, including flavours such as Peking Duck and Pear & Gorgonzola, as well as salads and cheesecakes. On weekend mornings, breakfast is available through the TriBeCa Breakfast Club.

TriBeCa aims to have one of the best selections of spirits in the north-west, including a 50-strong rum list. The selection of bourbons is smaller but no less impressive, including Elijah Craig Small Batch, Elmer T Lee, Rock Hill Farms Single Barrel, Old Rip Van Winkle 12 Year Old

Design: R2 Architecture Furniture: Parklane Furniture Upholstery: Franklin Upholstery Electrical contractors: JC Electrics Sound: B&S Sounds Special Reserve, Old Fitzgerald 1849 and Eagle Rare 17 Year Old. There are also some interesting tequilas such as Arette as well as La Penca mezcal. The range of beers is also extensive, with nine on draught from leading brands to a rotating guest ale. The bottled selection is more eclectic, featuring brews from around the world such as Brooklyn, Dixie, Innis & Gunn, Modelo, Leffe and Asahi as well as Jeremiah Weed Sour Mash Brew and Root Brew.

The bar also has an extensive cocktail menu of classics and original recipes, mainly priced around £5.95. Best-sellers include twists on a Daiquiri and the Strawberry Laces – a mix of strawberries, Stolichnaya raspberry vodka, strawberry syrup and lemon, topped with lemonade. There are a number of sweet shop-inspired drinks such as a Toblerone Martini, made with Kahlúa, Frangelico, cacao, Baileys, cream and vanilla, as well as a pitcher of refreshing Sangria that combines red wine with cherry brandy, triple sec, fresh fruit, sugar and lemonade.

The bar also hosts regular cocktail masterclasses and rum tastings.

Dom Levi says the TriBeCa concept has translated well to south Liverpool. “Despite being located in the city centre, TriBeCa Berry Street has a real neighbourhood feel, catering for the broadest possible mix of people from students, families and professionals.” Its “retro magic and laid-back dining” has proven just as much a hit at TriBeCa Smithdown which, since opening in May, has been exceeding its sales targets.

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www.barmagazine.co.uk |17

venue profile

Sound and light

Novikov

The bar downstairs at Arkady Novikov’s restaurant has developed into one of London’s top nightspots

W

hen Novikov opened in London’s Mayfair at the end of last year, much of the attention was on its two restaurants serving up Asian and Italian food on the ground floor. But, since then, buzz has been growing about its late-night lounge bar in the basement, for both its striking décor and its inventive cocktail list created by leading bartenders.

Novikov is the first restaurant outside Russia for the Novikov Restaurant Group which – with 43 different venues – has transformed dining in Moscow under entrepreneur Arkady Novikov. The Mayfair site covers 17,500 square feet, with a capacity of 565 including 171 in the lounge bar. Each of the three areas has its own distinct identity but with a close attention to detail in the interior design.

The interiors are by Geometry Design Moscow, in partnership with London-based project managers from interiors company Keir Townsend. The lounge bar is an eclectic collection of furnishings and objects from different countries and periods, with

Where to find it 50 Berkeley Street London W1J 8HA Tel: 020 7399 4330 www.novikovrestaurant.co.uk

Who did it Design: Geometric Design Moscow Project management: Keir Townsend Sound, production lighting: Sound Division Group Contractor: The Beck Group Music: 8Track Music Solutions Speakers: Nexo DJ kit: Pioneer Moving heads: Martin Professional

18| www.barmagazine.co.uk

antique paintings next to contemporary furniture, Asian accessories next to classical chandeliers and brightly coloured velvets next to antique leather. Walls are lined with shelves filled with books that, on closer inspection, turn out to be made of wood, while another wall is studded with small round mirrors of different sizes. At one end is a large chandelier made of curtain tassels while a pile of globe crystal lights lies in a corner next to the small dance floor.

The lounge bar is open from midday but starts to get busy in the evening, open to 2am Mondays to Saturdays and 1am on Sundays. The bar manager is Andrew Pengelly who was previously at the Dorchester Hotel’s China Tang bar and restaurant where Novikov’s general manager Caroline Taylor also worked.

Andrew’s career has included other London bars such as Buddha Bar, Avenue, Alphabet and Henry J Bean’s. He is assisted by deputy bar manager Esther Medina Cuesta, previously at Roast, Lab, Albannach and Ronnie Scott’s, and head bartender Antonio Simonetti, formerly of The Hoxton Pony. They and the team offer a full range of classic cocktails plus a menu of original recipes that change with the seasons, featuring ingredients such as spinach and asparagus. Cocktails include the Fairy Tale, created by bartender Maxime Belfond, which combines Pernod Absinthe with St-Germain elderflower liqueur, rosemaryinfused Italian honey, fresh apple and lime juice.

With its drinks list, sound system and décor, the lounge bar has grown into a leading destination on the Mayfair bar scene and now hosts live music and cabaret. “The bar needed to get its own feel and has really developed into its own place,” general manager Caroline Taylor says.

The sound system throughout Novikov has been designed and installed by the Sound Division Group (SDG). The venue has been split into 13 separate sound zones, with some speakers highly visible and others fitted discreetly. The lounge bar has a highly visible Nexo sound system, suitable for the DJs playing Wednesday to Saturday as well as live music. Playlists have been compiled by 8Track Music Solutions, with a focus on jazz and soul in the lounge bar.

Four high-powered Nexo PS10 speakers have been ceiling-mounted in a quad shape to cover the area around the main bar and the dance floor which doubles as a stage. In the rest of the lounge bar, multiple pairs of PS8 speakers have been installed, with seven floorstanding Nexo LS600 subs where lowfrequency extension is needed.

For DJs, there are two of the new Pioneer CDJ2000 CD players, a DJM900 Nexus mixer and a Traktor software control package, all digitally connected via a Netgear network hub. For DJ monitoring, a pair of overhead Nexo PS8 speakers are configured in stereo while a 24-channel multicore and stage box runs back to the DJ booth from the stage.

Overhead are six colour-changing Martin Mac 350 Entour LED moving head profile lights, operated by Martin LightJockey software and managed by a Protouch 19-inch LCD touch-screen monitor PC. Powering the entire system are Camco and Cloud amplifiers.

For processing, SDG has used a Soundweb London 12-in/8-out BLU100 DSP to switch the presets from a front-facing conventional PA for hosting live music to an all-immersive surround sound when the DJs are playing. The network is completed by BSS Soundweb remote BLU-3 and BLU-8 wall panels, offering local source select and volume control.

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trade profile

Cognac champions Mark Ludmon speaks to three bartenders working on a project to change consumers’ perceptions of cognac

T

his month, trade and consumers will come together in the Art Deco setting of the Heritage Rooms in Bloomsbury, London, for Cocktails on a Grand Scale. Organised by drinks company Maxxium UK for Courvoisier, this event will promote cognac’s mixability by highlighting three classic drinks:

the champagne cocktail, the Sazerac, and punch. Maxxium UK’s marketing controller for Courvoisier, Chris Anderson, says: “The event will present cognac cocktails in a grand and surreal manner and create an immersive and explorative experience for consumers that will transform their appreciation of cognac cocktails and motivate them to

embrace Courvoisier as part of their cocktail repertoire.” Maxxium enlisted three leading bartenders to help put each of the three sections of the event together: Annabel’s bar manager Mickael Perron, Rules bar manager Chris Lacey, and Amanda Humphrey, former bar manager of Paramount and now at private members’ club 5 Hertford Street.

Picture by Alex Maguire

Chris Lacey Chris Lacey has been championing and researching the Sazerac for years. “The drink has a lot more complexity and length than nigh on any cocktail I know of,” he says. “If you make it correctly, the drink evolves as you drink it.”

The Sazerac is best known as a rye whiskey cocktail, mixed with absinthe and Peychaud’s Bitters, but it dates back to 1850s New Orleans where it was made with Sazerac de Forge et Fils cognac. Whiskey was used after phylloxera devastated France’s vineyards and cognac supplies in the 1870s.

The bitters came from New Orleans apothecary Antoine Amedie Peychaud, and this history has inspired Chris to recreate a 19th-century American “mad chemist’s” at July’s event.

The 38-year-old took over as bar manager of Rules at Christmas from Brian Silva whom he worked with for two years at the Connaught Bar. Chris has also managed London’s Met Bar, The Speakeasy in Plymouth, The Bike Shed Theatre Bar in Exeter and Bahri Bar at Dubai’s Madinat Jumeirah resort and set up the Hotel Seattle bar in Brighton. He started out as a DJ and began bartending at Hotel Barcelona in Exeter.

20| www.barmagazine.co.uk

Amanda Humphrey Amanda Humphrey is working with the organisers of July’s event to create a champagne cocktail experience in a grand rococo ballroom. Reflecting the heritage of this classic drink, the room will look like a party that has been waiting for its guests to turn up for about 200 years. “It’s the party of the century that never happened,” Amanda says. “For me, the champagne cocktail is about extravagance and history.”

Amanda, aged 29, was bar manager at Paramount at the top of Centre Point in London’s West End for three-and-a-half years, although she has just moved to 5 Hertford Street. Previously she was in Manchester, where she worked at Harvey Nichols Second Floor Bar and Ithaca until it closed – both times with leading mixologist Jamie Stephenson.

She admits it is an “uphill struggle” to encourage consumers to try cognacbased cocktails. “It has incredible mixability but it’s a lot more challenging which is what scares consumers.You have to challenge people’s mentality that it’s for the over-60s and has to be quaffed in a balloon and can’t be mixed.”

Mickael Perron Traditionally, punch contains only five ingredients: sour, sweet, strong, weak and spice. Mickael Perron from Annabel’s has been inspired by this to create spaces dedicated to punch at July’s event based on the five human senses. This means guests will hear music from different countries where punch ingredients come from and will be able to touch ingredients used in the recipe. They will smell the spices and, of course, taste the punch, although his recipe is under wraps. The visual experience will appeal to the sense of sight. “They will see that cognac is really versatile and understand the spirit itself,” he adds.

French-born Mickael, aged 32, started his career in London as a bar back 12 years ago, working at Bar Madrid before training at TGI Friday’s. He became a bartender at Sketch in 2002 and then Milk & Honey before running a consultancy, working with brands such as Marie Brizzard and Grand Marnier.

Last year, he became bar manager at Annabel’s where, he says, cognac features in popular drinks such as a Horse’s Neck. “For me, punch is about simplicity, togetherness. It’s something to share – and it’s fun.”

drink

July 2012

www.barmagazine.co.uk

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news

Icelandic vodka to be seeded at top bars

First Drinks is to launch premium Icelandic vodka Reyka in the UK, making it the fourth premium vodka in the drinks company’s portfolio.

The spirit, which was awarded the vodka trophy at last year’s IWSC competition, is wholly owned by William Grant & Sons, one of the partners in the First Drinks business.

As well as off-trade listings, the brand will be seeded in select premium bars across the UK. First Drinks will be educating consumers about Reyka via masterclasses and sampling activity at the Boutique Bar Show in London in September.

Reyka is produced in small batches of only 890 litres a time at its distillery in Borganes, Iceland. It is filtered through lava rock and

spring water and distilled in a copper-pot still.

Senior brand manager Hayley Aldous said: “Reyka has an exceptional taste reputation overseas.

Premium vodka remains a dynamic market and in continued growth across all trading channels. With consumers increasingly interested about the quality and provenance of a brand, we hope that Reyka will enjoy success with drinkers in both the off- and on-trade.”

Reyka will sit alongside Green Mark and Żubrówka vodkas in the First Drinks portfolio.

Red Stag makes Fresh Tracks Maxxium UK is supporting a major new wave for its “Fresh Tracks” campaign for cherry-infused bourbon Red Stag by Jim Beam with activity in the on-trade.

A partnership with Bauer Media Group will see advertising and sponsorship across titles such as FHM, Kerrang and Q, supported by high-visibility point-of-sale kits in on-trade outlets across the UK. It follows sampling at 14 major music venues in 11 cities across the UK in May and June to drive trial and increase demand. Targeted at 18- to 24-year-olds, it featured floor walkers sampling and selling Red Stag to consumers. It ran primarily through an association with The Academy Music Group.

The brand also partnered Propaganda, the UK’s biggest indie club night, to curate the “Red Stag Fresh Tracks presents DJ tour”, featuring sets from Bloc Party and Bombay Bicycle Club at venues throughout May and June.

Point-of-sale materials include branded T-shirts, shot glasses and Red Stag antler masks.

New look for bartender training Bacardi Brown-Forman Brands has revamped its training roadshows for bartenders including the addition of drop-in workshops.

Described as “mini bar shows”, the expanded training sessions cover great bartending techniques and understanding of spirits, with more emphasis on interactive demonstrations. Topics include breathing life into forgotten cocktails, cocktail trends and bartending books.

The workshops are smaller interactive sessions on techniques, tastings, category information and cocktail creations with members of the training team, which is made up of manager Ian McLaren, Ben Carlotto, Craig Harper and Leanne Davidson. They also feature guest appearances from brand ambassadors.

After sessions in Edinburgh, Manchester and London, the newly named Cocktail Culture events are going to Leeds, Bristol, Cardiff and Edinburgh again over the summer.

Lillet range grows with rosé French aperitif producer Lillet has launched Lillet Rosé – its first new style in 50 years – into the UK, inspired by the ever-growing demand for rosé wines.

Distributor Marblehead Brand Development has introduced it in time for summer, promoting it for drinking chilled, over ice or in cocktails. It won a gold medal in the San Francisco Spirits Competition last year after its US launch.

It is created from a blend of red and white Grand Cru Bordeaux varietals in the same process as Lillet Blanc and Lillet Rouge. Lillet Rosé is fruit-forward with notes of ripe berry, wildflower, melon and stone fruit, complemented by the traditional sweet and bitter citrus notes.

Dave Steward, Marblehead’s business development director, said: “Lillet Blanc and Lillet Rouge have filled a niche and are already very well respected in the trade, so we’re looking forward to a similar success story for Lillet Rosé.”

Appleton Estate Jamaica Rum has released the very rare limited-edition Appleton Estate 50 Year Old Jamaica Rum – Jamaica Independence Reserve.

It comprises rums aged for a minimum of 50 years in handselected oak barrels and is believed to be the oldest rum available for sale in the world. Only 800 bottles are available for sale globally, with a target retail price of US$5,000 (£3,200) per 750ml bottle.

German brewer Veltins has signed a deal for its premium Pilsener to be available on draught in selected managed and tenanted pubs owned

by London-based brewer Fuller’s.Veltins is one of the biggest-selling Pilsners in Germany and, with an ABV of 4.8 per cent, it adheres to the German Purity Law on production.

The brand experience team from drinks company Cellar Trends has embarked on a promotional campaign around 18 UK cities for the Luxardo sambuca range. Over 1,000 promotional nights at bars and clubs are being held, aimed at reaching more than 200,000 consumers. The flavoured range, which has grown this year with Pear and Cola flavours, grew by 11 per cent in 2011 and accounts for 20 per cent of the sambuca’s volumes.

The Dalmore is introducing new packaging across its core range designed to reinforce its luxury credentials and give the bottle greater stand-out on the back bar.

Each bottle features a solid silver stag, linked to its heritage, plus clean and contemporary lines. www.barmagazine.co.uk |23

news A new flavour has been added to the Finlandia Vodka range by distributor Bacardi Brown-Forman Brands: Finlandia Blackcurrant. Flavoured with berries, it is suitable for cocktails, with a mixer or simply served on the rocks.

A sampling team in a camper van is touring the UK this summer to promote South African cider Savanna outside “watering holes” in major cities including Cardiff, Bristol, Leeds, Newcastle, Manchester and London. It follows national TV and radio advertising featuring the “Savannimals” characters and includes a competition to win a Savanna Camper.

Cash and carry Makro has added American, Belgian and British craft ales to its portfolio. They include Anchor Steam Beer, Anchor Liberty Beer, Brooklyn and Sierra Nevada Pale Ale from the US,Vedett from Belgium and BrewDog’s IPA, Punk and 5am Saint and Innis & Gunn’s Rum Cask, Blonde and Original from Scotland.

A 35-year-old expression of anCnoc Highland single malt Scotch whisky has been released, drawn from only six casks at the Knockdhu Distillery. Originally distilled in 1975 and matured in Spanish and American Oak casks, anCnoc 35 Years Old was bottled in its natural state at cask strength and is neither chillfiltered nor coloured.

24| www.barmagazine.co.uk

Hi-Spirits adds Italian vodka and grape spirit Drinks company Hi-Spirits has formed a new partnership with the I Spirit Vodka brand to bring the spirit to the UK onand off-trade for the first time.

With an ABV of 40 per cent, the Italian spirit is a blend of wheat vodka infused with distilled pressed grape juice from the wine-producing regions of Friuli and Veneto, and made with pure water from the Dolomite mountains.

Distilled in the Venice region, I Spirit Vodka is the creation of a consortium of experts in Italian design including Arrigo Cipriani, owner of Harry’s bar in Venice, Lapo Elkann of the family behind Fiat, and distillers Marco Fantinel and

Martini recruits with new serve

Francesco Cosulich.

Hi-Spirits chairman Jeremy Hill said: “The clean flavour makes it a very mixable spirit, working extremely well in cocktails and long drinks, while the elegance of the bottle makes it a stylish addition to any back bar or cocktail cabinet.

“A conventional Italian grappa includes the grape skins and pips in the distillation to make a wonderfully rustic spirit. By combining wheat vodka with a spirit made simply from pressed grape juice, you create a very different drink with a much more urban and sophisticated feel.”

Drambuie seeks new generation of drinkers

The Martini Royale serve is part of a £2million marketing campaign aimed at recruiting a new generation of Martini vermouth lovers.

The drink is a mix of 70ml Martini Bianco and 70ml prosecco poured over ice in a large wine glass plus a squeeze of lime and a sprig of mint to garnish.

Aimed at stylish women aged 20 to 30, the campaign will include digital and print advertising, sampling in select on-trade accounts and offices, and a media partnership with London’s Evening Standard to drive footfall to bars. It is pitched as an “exciting alternative” to wine and easier to make than cocktails.

A global marketing campaign has been launched for Scottish liqueur Drambuie under the banner of “A Taste of the Extraordinary”.

It is part of a programme to rejuvenate the brand and attract a new generation of drinkers, building on a new bottle design introduced in 2009. Inspired by Surrealist painters such as Dali and Escher, the new creative places the bottle within a striking landscape.

It is supported by a campaign combining advertising, social media, PR and experiential activity. In June, it hosted the cocktail bar and VIP area at the RockNess Festival by Loch Ness, serving specially created cocktails by brand ambassador Bruce Hamilton (pictured). More on page 38.

First outing for draught vodka The Globe Inn in Chichester, West Sussex, has become the first pub in the UK to install a Vodka One font that serves a shot of ice-cold vodka.

The font, supplied by brand owner Hi-Spirits, dispenses a calibrated 25ml measure in one second at one degree Centigrade.

The system has an under-thecounter fridge that holds two fivelitre plastic containers of vodka, and the flow line is also chilled.

The Globe’s manager Roger Nessling said so much Vodka One was consumed during the first week that the pub is considering installing a second font.

news

On-trade launch for luxury Quintessentially spirits

Three new seasonal beers have been introduced from the US by specialist importer Heathwick. They are wheat ale Fordham Wisteria Wheat from US brewer Fordham in Delaware plus two beers from its sister brewery Old Dominion, also in Delaware: Old Dominion Beach House Pilsner and Old Dominion Oak Barrel Stout.

Eliot’s, on-trade supplier of hot-serve drinks, has launched a new way for bars to serve the company’s Sangria. Using its patented dispenser, Eliot’s Sangria can be served chilled over ice or hot, but Eliot’s has now developed a 75cl bottled version of Sangria, making it easier to serve chilled.

The 7.5 per cent ABV drink is a blend of Spanish red wine and fruit.

Each tube contains three litres which provides 17 servings of 175ml each.

Ian Macleod Distillers has revealed a new design for the core expressions of its Isle of Skye blended Scotch whisky range. The new labels for the eight- and 12-yearold are inspired by the scenery of Skye, with a new stand-out colour palette.

Budweiser drinkers can find out about the process behind the bottle of beer in their hand through a new initiative called Track Your Bud. They go to the TrackYourBud.com website and enter the “born on” code found on every bottle or can that relates to when the beer was produced. They then see footage of the beer’s 23day brewing process. They can also choose “Track my pint” without a “born on” code.

26| www.barmagazine.co.uk

Quintessentially Group, which provides luxury concierge services around the world, is developing its own range of ultra-premium spirits.

It is has set up Quintessentially Spirits, working with Rowland Hill, the former chief executive of Snow Queen Vodka, starting with the launch of a vodka.

Quintessentially Vodka will be available exclusively through on-trade accounts at top-end bars and clubs as well as in limited quantities through its online store QuintessentiallyGifts.com.

The vodka is an organic, gluten-free wheat vodka produced in upstate New York. It is distilled six times, resulting in

a smooth finish. It will be marketed as a sipping spirit but a selection of cocktails is also being created to match its aromas.

The products will launch simultaneously in London, New York and Miami in September, followed by Los Angeles in October, Moscow in November, Cape Town in December and the rest of the world in 2013.

Quintessentially founder and group chairman Aaron Simpson said: “Quintessentially Spirits embodies the ethos of the Quintessentially Group – quality, style and exclusivity – and will offer the most refined drinking experience.”

Swedish taste takes to the road

OVD finds Scots’ sweet spot

Premium Swedish cider Rekorderlig is to be promoted this summer through a food van bringing the taste of Sweden to the streets of the UK. The Rekorderlig Taste Tour features a branded red vintage Citroen H truck that will offer Swedish dishes for people coming out of bars and clubs. It will visit towns and cities such as London, Leeds, Manchester, Brighton and Glasgow.

London-based Swedish restaurant Madsen has created two dishes: meatballs with beetroot and apple salad, and pearl barley mushroom risotto made with Rekorderlig Pear Cider. The van’s stops will be listed at www.facebook.com/rekorderlig.

First Drinks has been promoting new serves for Scotland’s leading premium dark rum OVD as part of a campaign, “Every Man’s Got a Sweet Spot”.

The activity, which ran last month, combined press and radio advertising, local media promotions and PR. In Scotland’s on-trade, First Drinks ran regional pub quizzes linked to OVD and pushed a number of new serves such as the OVD Cooler, OVD Demerara Peach (pictured) and OVD Dark and Stormy.

Tequila rules at devilish new bar Restaurateur Tom Conran has opened a dedicated tequila bar downstairs at his restaurant Crazy Homies in Notting Hill, west London, after launching his own Chamucos Tequila.

The new Chamucos Clubhouse – named after the Spanish for “devil” – will use only Tom’s tequila, which is made from 100 per cent blue agave. The classic and contemporary cocktails include The Devil’s Punchbowl, made from Chamucos Blanco, hibiscus juice and flower, lime juice, agave syrup and tamarind.

Other drinks include The Toreador, first invented in 1937 at the Café Royal in London, which is a blend of Chamucos, lemon juice, apricot liqueur, lemon and sugar syrup.

The bar features Mexican-style street art, including images of the devil, and a mural of the Mexican jungle and beach as well as comfortable leather banquettes with bright, decorative cushions handcrafted by Mexican artisans.

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BRITISH

2012

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news Accolade Wines has revealed a new look for its Echo Falls wines, including a new eyecatching “splash” effect and a larger front label along with a premium neck label on 75cl bottles.

It heralds the start of a record-breaking year of investment in the brand that was launched nearly 10 years ago.

GH Mumm has introduced GH Mumm Blanc de Blancs to tie in with the 130th anniversary of the first Mumm de Cramant that was created after GH Mumm acquired the vineyard in Cramant on the Côte des Blancs. The new cuvée replaces Mumm de Cramant but the label features an image of the folded visiting card that came with the champagne when it was a private cuvée. Although from a single vintage, the Blanc de Blancs is classed as non-vintage as it is aged only briefly on the lees to accentuate the chardonnay flavours.

Paul O’Donoghue (pictured) has joined wine supplier Enotria as sales training manager for Scotland, providing tailored training for the Scottish licensed trade.

He joins from Bond No9 in Leith, Edinburgh, where he delivered weekly training as general manager.

He also worked at other Edinburgh bars and restaurants The Canny Man’s, Rhubarb, EH2 Tempus at the George Hotel and Monteiths.

The packaging for classic wine Mateus Rosé Original has been redesigned to mark its 70th birthday. It has retained its distinctively shaped bottle but with a colour change to subtle tones of pink plus an image of Portugal’s Mateus Palace. First Drinks is promoting it for Sangria and a Spritz serve with elderflower cordial, lemon, strawberries, raspberries and soda water.

28| www.barmagazine.co.uk

Hungary seeks UK entry for pálinka Producers of Hungary’s national spirit, pálinka, were among drinks companies looking to gain a foothold in the UK on-trade through this year’s Distil show.

With support from the country’s Agricultural Marketing Centre, distillers at the show within London International Wine Fair included Gusto and Brill. Hungary is home to about 180 brands of pálinka which is made by distilling fermented fruit mash and rested. Only Hungariangrown fruit can be used.

Popular pálinkas are made from plums, mulberries, apricots and grapes, including premium limited-edition products. Other ingredients such as honey are sometimes added although that makes it a liqueur rather than a pálinka. The same process is used by Brill to make vegetablebased distillates such as carrots, beetroot and celery but they cannot be called pálinka.

New format for Ginger Joe Accolade Wines has launched a 500ml bottle format for its alcoholic ginger beer Stone’s Ginger Joe, aimed at supporting the brand’s growth in the on- and off-trade.

It is available alongside the 330ml format and is aimed at attracting more male and female consumers aged 22 to 30.

It is being supported by a programme of activity across the year, including sampling at university ball celebrations across the UK. New listings for the brand include Yates’s, Carlsberg and university supplier NUSSL.

Pálinka is drunk neat out of a tulip glass but is starting to be used in cocktails including recipes developed

by Gusto with Boutiq Bar in Budapest. They include Oliver’s Sin made with Irsai Olivér muscat grape pálinka, elderflower cordial and lime juice, and Mia Sway made with apricot pálinka, apricot liqueur, passion fruit syrup and orange juice.

Other products at Distil seeking UK distribution included the Bear Hug range of infused vodkas, rums and tequilas and the Russian-style vodkas Viche Pitia flavoured with caraway and with lemon and milk. Slovenian brand Berryshka presented its range including fruit liqueurs and a juniper brandy.

London International Wine Fair and Distil at London ExCel in May attracted 13,431 visitors, a two per cent drop on 2011. Next year’s fair is at ExCel from May 21 at 23.

Midleton whiskeys hit the Spot Pernod Ricard UK has brought back Yellow Spot Single Pot Still Irish whiskey, last available in the 1960s, produced at the Midleton distillery, home of Jameson whiskey.

Yellow Spot 12 Year Old has been recreated by the distillery team as part of the company’s pledge to introduce new single pot still Irish whiskey expressions each year.

It was developed with Dublin-based wine merchants Mitchell & Sons which originally produced, bottled and sold the whiskey until 1963. It joins the more youthful Green Spot which was repackaged last year.

Bottled at 46 per cent ABV,Yellow Spot 12 Year Old is non-chill-filtered and set to be produced annually in batches of just 500 cases.

New look and flavours for Gaymers Gaymers Cider has announced a brand relaunch and the introduction of two new flavours to the existing core apple and pear range.

The new flavours are Gaymers Pear Cider with Raspberry and Gaymers Pear Cider with Cherry

& Apple.

The relaunch uses the strapline “Live it Louder with Flavour” to encourage trial, with a campaign supported with festival sponsorship, an integrated digital strategy, PR and heavyweight below-the-line activation in the on- and off-trade.

Sloane’s, Simply The World’s Best Gin Mixing with the best company Unashamedly inspired by the great gins of the past, each of the 9 botanicals including fresh lemons and oranges, is individually distilled before being blended to perfection - a process uncommon in gin making.

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gin Bombay Sapphire Blue Rooms at Zenna

Living in gin Mark Ludmon investigates how bars are responding to the gin revival

O

ut in the Cotswolds countryside, in the market town of Woodstock, is the world’s biggest collection of gin.

This is no casual statement by the owners of the Feathers Hotel – it was officially certified last month by an adjudicator from Guinness World Records who counted 161 different varieties of gin stocked in the hotel’s bar. “We have been building on the collection for the last three years and have picked up gins from all corners of the world so it’s great to have our efforts rewarded,” says hotel general manager Jeremy Duplessis.With brands from Spain, the US, Germany and the Netherlands, it is a comprehensive list, including a bottle of

Sloane’s Gin The Netherlands are best known for creating genevers – the sweeter forerunners of gin, made from malted grain rather than neutral grain spirit.

However, Dutch distillery Zuidam also produces Sloane’s Gin for drinks company Toorank, with 10 botanicals including orange, lemon and vanilla. It has quickly gained a strong profile in the UK ontrade, boosted by the brand’s Twisted Traditions cocktail competition.

Old English Gin The makers of Geranium Gin, Hammer & Sons, have launched a new gin to match the original taste and look of gin in 1783. Old English Gin, distributed by Coe Vintners, is made at the Langley Distillery in Birmingham with 11 botanicals including cinnamon, nutmeg, orange and lemon, based on a recipe from 1783. It comes in recycled champagne bottles based on the fact that all kinds of vessels, including champagne bottles, were used in England in 1783 for carrying gin. Founder Henrik Hammer says: “I wanted to re-create English gin as it was made in the old days, offering bartenders a tool to make classics such as the Julep, Smash, Crusta, Martinez and Tom Collins, and have them taste as they were intended.”

Italian dry gin Vincenzi from 1950 and London dry gin Burnett’s White Satin from 1960 – costing £19.50 a glass.

This quantity of gins would not be possible at most bars, although a handful such as Graphic in Soho, London, have also built up impressive collections. With so many new brands coming onto the UK market every month, bar owners and managers are coming up with more selective lists. At The Lost Angel in Battersea, south London, an eclectic collection of gins has been put together for the new Gaslight Grill which opened in May. “Gin is definitely in vogue at the moment,” says co-founder and head bartender Matt Roberts. “People have introduce flights of Martinis using become a bit more sophisticated different styles of gin and look about what they are drinking.” at matching tonics with different Rather than go for quantity, gins. They are also creating their the Gaslight lists about 25 gins own version of the sweeterwhich are continually refreshed. style Old Tom gin by ageing and It is mainly made up of boutique sweetening gin in barrels. brands, from the rested Hayman’s The number of bars specialising 1850 Reserve Gin, Monkey 47, in gin has ballooned over the past Jensen’s and Darnley’s View to three years, mostly in London – Cold River and Bluecoat from the the spiritual home of London dry US and The Bitter Truth Pink Gin gin – with bars such as Gillray’s and Lebensstern Pink Gin from and Galvin at Windows adding Germany. “Rather than accumulate a huge collection of gins and over-fill Victorian Mojito dedicated gin lists. Outside of the shelves, all the gins are there for with Hendrick’s London, the spirit is well established at Jekyll & Hyde in Birmingham and a reason,” Matt says. “It also means Bramble in Edinburgh while a “gin that all the bartenders can be trained parlour” is part of Trof group’s new bar in the background of each gin and how best Gorilla in Manchester which has its own to use them in drinks.” They are planning to www.barmagazine.co.uk |31

gin house-produced buttered gin.

Zenna in Soho is the latest to switch to being a gin joint, albeit only till September 9. Launched on the fourth annual World Gin Day on June 9, it has been transformed into the Bombay Sapphire Blue Rooms, with décor by designer Ross Hancock and artwork by Jari Kutasi. With Zenna bar manager Dan Thomson, a new list has been put together of both original drinks and twists on classics such as an Aviation and a Bucks Fizz.

The Blue Rooms will be home to masterclasses and events linked to one of Bombay Sapphire’s latest initiatives, The Imaginarium. Bartenders are invited down to explore and perfect infusions, bitters, tinctures and syrups using the latest equipment and cocktail gadgetry, from rotary evaporators to centrifuges. Running every month until August, it is led by Bombay Sapphire brand ambassadors Sean Ware and Sam Carter.

The two mixologists will also take bartenders through the Bombay Sapphire Company Flavour Experience, which aims to develop gin connoisseurship and expertise through a better understanding of aroma.

They discuss 12 different aromas found in the gin category, how these relate to production and how they affect the flavour.

The “flavour experience” will take place in other bars until November in cities such as Nottingham, Liverpool, Leeds, Bristol, Cardiff and Manchester. On top of this, Bombay Sapphire has been running a competition to find the “world’s most imaginative bartender”, which was won

by David Wolowidnyk of West Restaurant from Canada in the final in Morocco in May. “The great flavours that the botanicals in gin offer really appeal to consumers at the moment, and the trade experimenting with all sorts of new cocktails is enticing new consumers into the category,” says Bombay Sapphire marketing controller Sharon Reid. “The younger, more discerning drinker is certainly switching from vodka to gin, mainly because gin has a great depth of flavour, and it is the current ‘cool’ spirit to be seen drinking.” She says gin has benefited from

Jeremy Duplessis of the Feathers (Ieft) with Jack Brockbank of Guinness World Records

32| www.barmagazine.co.uk

The Star at Night Established for 10 years, the Star at Night in Soho, London, has been developing a reputation for its gins. It has a regularly changing list reflecting the broad diversity of gin styles, with different garnishes selected to suit each brand in a gin and tonic. They are served in balloon glasses “which allow the flavours of the gin to breathe and come to life”, says founder and owner Julia Forte.

In March, Julia set up the London Gin trends such as lower-alcoholic cocktails in London and New York becoming popular as an after-work alternative to higher-ABV wine and beer.

Bombay Sapphire, with a range of “Ginbilee” recipes, was part of a wave of gins that tapped into the British celebrations for the Queen’s Diamond Jubilee. A report on the Bar magazine blog about jubilee cocktails proved that the vast majority of the jubilee-themed cocktails in bars featured gin, considered the most British of spirits, giving another push to the category. Pernod Ricard UK worked with top mixologists such as Nick Strangeway and Dré Masso on some Beefeater jubilee punches, pitching them as “ideal serves for a traditional British celebration”.

Beefeater has grown by nearly 20 per cent in volume year on year, and by 37.5 per cent in value, according to figures from CGA. Gin’s renaissance is being driven by premium brands, with total ontrade volumes down 5.8 per cent, reflecting overall spirits trends.

This has been supported by British bartenders who have been extolling the virtues of good-quality gin, says Ian Peart, on-trade channel director for spirits at Pernod Ricard UK. “Within the gin category, consumers tend to be split between ‘old-school’ gin drinkers who prefer the classic flavours, such as Beefeater, and the ‘new-school’ that seem to prefer the more modern interpretations with unusual botanicals,” he adds. “In both cases, the increased knowledge of the category has meant that people are more willing to trade up and try something different and more premium in much the same way that vodka drinkers did a few years ago. Gin seemed to fall by the wayside a little while ago as vodka enjoyed a prolonged dominance within the white spirits category, but it is now enjoying

Club offering loyalty rewards, events and other benefits. Her latest project is “Gin Jaunts” – small gin and tonics using a range of four gins with matched fruits, herbs and flowers, served with tasting notes.

“The idea behind ‘Gin Jaunts’ is to give our customers and members the chance to explore and compare gin, learn a little about why they are different and what variety of botanicals are used for each,” Julia explains.

Colonel Fox’s London Dry Colonel Fox’s London Dry Gin is the first product launched by Richard Herbert and Stuart Ekins, founders of drinks company Cask Liquid Marketing, as part of a range of spirits brands under the company name of Cremorne 1859. For the gin, they have teamed up with Charles Maxwell, owner of Thames Distillers in Clapham, south London, and artist Charlotte Cory who has designed the label.

It uses six botanicals, including a good hit of juniper, and is recommended for a gin and tonic garnished with an English orchard cherry. “We wanted to create an honest gin with a nod to both past and present fashions, with a hint of playful hedonism,” Stuart says. a resurgence thanks to changing tastes, exciting new brands and limited-edition creations from brands such as Beefeater.

Consumers are also realising that gin is a very versatile spirit that combines well with a variety of mixers such as cranberry, bitter lemon and grapefruit – not just tonic.”

Mixing with tonic remains the classic serve, with many premium brands such as Fever-Tree, Fentimans and 1724 being chosen to match premium gins. At the same time, bars have been moving away from traditional highball glasses to serving G&Ts in large wine glasses and balloons as they do in Spain. G&J Greenall has been promoting Bloom gin for serving in its branded stemmed balloon glass with a strawberry garnish, chosen by master distiller Joanne Moore as the best complement to the floral notes of the gin.

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gin This summer, sampling teams are promoting this serve to consumers at events under the banner of “Pick Your Own” alongside in-bar activities across the UK. “We wanted a point of difference that would make Bloom stand out,” Joanne explains. “We went back to my inspiration for Bloom which is all about the garden and things that are quintessentially English.”

Berkeley Square, which Joanne developed as a more masculine style to Bloom, has been quietly growing in the UK but marketing activity is planned for it later this year. G&J Greenall also continues to develop Greenalls Gin in the on-trade after its relaunch in 2011 for the Warrington-based company’s 250th birthday. Bartenders have come up with innovative ideas for mixing the classic-style gin, especially through the North West Best Bartender competition.

“Mixologists have got bored with other spirits, and consumers are wanting more flavour to come from the actual spirit,” Joanne says. Greenalls matches well with Schweppes Tonic, she adds, pointing out that the Schweppes Company was founded on the basis of a carbonation process discovered by scientist Joseph Priestley, also based in Warrington.

Diageo GB is promoting Gordon’s Gin for mixing with Schweppes Tonic as part of its partnership with Coca-Cola Enterprises on the joint marketing campaign A Celebratory British Summer. For Tanqueray, it is the “Quatro” perfect serve – 25ml of Tanqueray, a premium tonic water, a fresh lime wedge and a lime wheel. “Spirits and mixers are the most profitable mixed drink in the on-trade, and 37 per cent of drinkers claim they would order spirit and mixer drinks if they were served better, presenting a strong opportunity for licensees if they provide perfectly served drinks,” says Andrew Leat, senior category development manager for the on-trade at Diageo GB. Bartenders’ rediscovery of speakeasy, Prohibition-style serves and classic cocktails such as a Gin Sling and a Gimlet and their interest in the heritage of gin have been key to gin’s revival, says Jeremy Hill, chairman of drinks company Hi-Spirits. “There is also the influence of TV programmes such as Mad Men which have made cocktails such as the Martini fashionable again.”

Broker’s Gin, which was added to HiSpirits’ portfolio in February, is being promoted for quintessentially British cocktails on the back of the Diamond Jubilee and the Olympics. “British cocktail culture has a heritage and cachet recognised

34| www.barmagazine.co.uk

Portobello Road

The Rib Room The Rib Room Bar & Restaurant at the Jumeirah Carlton Tower in Knightsbridge, London, champions British ingredients, and this includes a focus on gin. Inspired by the 1806 definition of a cocktail being only a spirit, water, sugar and bitters, consultancy The Gorgeous Group developed the Gin & Bitters Experience.

Guests can choose from 15 gins served with 10 seasonally changing hand-crafted bitters, which are dispensed on antique silver trays. Each bitter is matched to each gin’s botanicals. around the word, and this summer is all about the very best of British, and London in particular.” As Winston Churchill reportedly enjoyed a classic London dry gin neat, one of Broker’s signature serves is the Broker’s Winston Churchill Martini – just chilled gin with a twist of lime or an olive.

A slice of orange is the recommended garnish for a G&T made with London Hill Gin, which brings out the citrus notes of the spirit’s profile. A new label and packaging from Ian Macleod Distillers highlights the gin’s traditional single-batch distillation process and the use of juniper, emphasising the premium positioning in a market where premium gins are in growth.

The signature serve being promoted by Halewood International for its Whitley Neill gin is to mix it with a splash of

Leeds-based operator Leelex has championed gin at its bars, setting up a Ginstitute museum and Still Room for making gin upstairs at Portobello Star in London. More recently, it has created a Still Room at Jake’s Bar in Leeds where they make their own distillates and liqueurs for drinks. At all the company’s bars, the main gin is Portobello Road No 171 – a classic London dry gin produced at Thames Distillers for Leelex. Apart from the choice of nutmeg among its botanicals, it has the selling point that its development was led by leading bartender Jake Burger. “There are a lot of new gins in the market but none has quite the same story that we are telling,” says Leelex director Ged Feltham. tonic water, ice and a handful of cape gooseberries. This is inspired by two of its botanicals which come from Africa – cape gooseberries and baobob fruit – which help to create a vibrant gin with bold, warm flavours. “Emerging premium brands such as Bloom and Sipsmith are gaining more distribution and flavoured gins such as Hoxton Gin’s coconut and grapefruit are enticing new consumers to the category,” says Sian Dixon, brand manager for Whitley Neill. However, she warns that licensees cannot be complacent and should look for compelling serve ideas.

Many commentators trace the current gin revival back to the launch of Hendrick’s Gin in 2003, which was building on development of the category after Bombay Sapphire came onto the scene in 1987. Hendrick’s Nick Strangeway’s Jubilee Punch

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gin continues to grow on the back of its eccentric image, with quirky activities such as last year’s “Cucumbrella Cup” challenge to bartenders to create an unusual cocktail umbrella. Without a big advertising budget, brand ambassador Duncan McRae says experiential activities such as the Hendrick’s Horseless Carriage of Curiosities are still converting consumers to gin. “People come to us and say they don’t like gin but then try it in a cocktail and say it’s delicious,” he says.

“A bartender’s role is to protect consumers from marketing and educate them, in the nicest possible way, about what they should be looking for in a good-quality spirit.

Demand for artisanal spirits and products with a little bit more thought put into them has allowed smaller brands to gain a niche following.” This approach has helped Hendrick’s to achieve 25 per cent growth in value year on year, adds James O’Connor, senior brand manager at distributor First Drinks. “The simple G&T with cucumber is instantly recognisable and consumers understand what makes Hendrick’s different and why they will pay more for it.” Other new serves include the Victorian Mojito, based on the UK’s most popular cocktail but with the rum replaced by gin.

Despite being distilled in Ayrshire, Hendrick’s eccentric British image takes priority over its Scottishness. However, other brands have focused on their regional provenance such as Scotland’s small-batch Caorunn, whose “Celtic” botanicals include Coul Blush apple, heather, bog myrtle and dandelion. Also from Scotland is Boë Superior Gin which has gained a foothold in the off-trade but is now seeking more listings in the on-trade through the likes of wholesaler Matthew Clark. With an ABV of 47 per cent, it has 13 botanicals including ginger, grains of paradise, orange, lemon, almond and peppery cubeb berry.

Although named after the 17th-century

Knockeen Hills gins Knockeen Hills is best known for producing highquality Irish poteens but its Elderflower Gin and Heather Gin are London cut dry gins created at Thames Distillers in London. However, they use spirit imported from Ireland and natural botanicals including the elderflower and heather that give them their names.

36| www.barmagazine.co.uk

No 3 Gin

Winston Churchill Martini

Dutch inventor of genever Franz de la Boë, it is a premium small-batch gin made in a traditional Carterhead still.

The Penderyn Distillery in the valleys of south Wales produces small batches of Brecon Special Reserve Gin which, although made with 10 botanicals from around the world, has the unique selling point of being a Welsh gin. “We’ve noticed several new bars specialising in gin, and established venues are incorporating multiple gins into their offering,” says Penderyn managing director Stephen Davies.

“Specialist, high-quality gins such as ours are doing very well.”

Hayman’s Gins, handled by drinks company Love Drinks, has been developing its range of classic styles from Old Tom to the 1850 Reserve. The latest addition is Royal Dock Gin which represents the style of gin supplied by previous generations of the Hayman distilling family to the Royal Navy and the trade from 1863. The navy-strength

The authentically British credentials of No 3 London Dry Gin from Berry Bros & Rudd has made it ideal for celebrations this summer. For the Queen’s jubilee year, the company is promoting the St James’s Jubilee (pictured) – named after its London location – made by combining 50ml of the gin in a champagne flute with 100ml of English sparkling wine, 15ml of elderflower liqueur and 24ml of fresh lemon juice, topped off with a raspberry. gin has an ABV of 57 per cent which was the strength required to enable gunpowder to still light if gin was split on it. Tastings, training and masterclasses have made Hayman’s popular with bartenders looking for brands with heritage and good quality for classic cocktails, says Hayman Distillers director Miranda Hayman. “With an evergrowing understanding of the classics in the trade, there is a market desire for elegant examples of gins through the ages and Hayman’s fills that gap. In the UK there is a growing interest in provenance and loyalty towards locally produced products. Gin is a classically British drink and producers in the home market can respond quickly to these trends. However, the market is becoming a little too crowded as demand is not matching the number of new entrants.”

The small-batch Sipsmith gin, developed by master distiller Jared Brown and made in a copper pot still in west London, has grown phenomenally since its 2009 launch through sampling, awards, training and engaging directly with bartenders. “I think the future looks really encouraging for gin in the UK,” says Fairfax Hall, who heads the business with Sam Galsworthy. “It’s such an interesting category with so much opportunity to differentiate in flavour profile and offer genuine variety in terms of taste to the consumer that it should continue to go from strength to strength. There may come a time when, with the number of new gins launching, there will be a saturation point, and the on-trade will lead something of a shakeout. But we would envisage that the more authentic gins will endure.”

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mixology

Miami, the Mancunian way Lyndon Higginson of The Liars Club in Manchester reports on his Miami moment I opened The Liars Club pop-up bar in Miami at the Rum Renaissance Festival this year. The bar was to be open Tuesday to Friday 11pm till 2am and was destined to be the place to be during the rum festival. It was at the world-famous jazz bar at the Deauville Beach Resort Hotel, which was where all the events were being held. I had the whole Bacardi UK Tiki Team ready to work there along with the likes of Ian Burrell and Jim Wrigley ready to do a stint behind the stick.

The first night however was always gonna be the night of the tiki boys! There was myself, Bart from Hula, Danny from Aloha, Georgie from Mahiki and Alex from Trailer Happiness. We had spent all day getting sorted for the first night – you always want to smash the first night – so the stock was sorted, menu done, music etc. We were ready!

The doors opened at 11pm and the people queuing outside wobbled in after a full day of rum tasting. The night went amazingly. We had managed to turn a soulless jazz bar into a goodtime bar with a great atmosphere. We were having an amazing time behind the bar, shots of rum were aplenty, we had someone from Miami TV interviewing us, we were running out of glassware and serving drinks in whatever we

could find. It was like any good night in any good bar in the UK. When 2am came along and we stopped serving, everyone was a bit worse for wear. I was pretty tired, pretty drunk and pretty amazed we just got through our first night without too many problems. This is when the bar manager of the jazz bar came over to me and said she couldn’t believe what she had seen tonight. I was thinking, yeah, we were pretty awesome.

But, no she didn’t mean it that way. She told me that all the guys behind the bar would have been sacked on the spot for their behaviour and she was asking if I wouldn’t sack them too if they were like that in my bar? Obviously my answer was no.

So to cut a long story short: that was the one and only night of The Liars Club pop-up bar – we had been shut down! After my initial disappointment, I realised we got more press and kudos from being shut down than we would have if we had opened all week. To quote from The Rum Collectives website: “Like a team of thirsty sailors, forced rum rations were doled out to each other from behind the bar to boost their already ecstatic morale. Readers note, you won’t find this scene at your local cocktail bar or in fact any bar in the USA. Awesome!!”

Mojo bars in Leeds, Manchester and Liverpool have added some summer cocktails to their menus.

They include the Adam & Eve (pictured), which Mojo co-founder Mal Evans explains was created with mixologist Alex Kammerling using Alex’s own Kamm & Sons ginseng spirit, mixing it with lychee and pink grapefruit juice.

Another summer serve is I Spy a Goldeneye, made with Blackwell Rum, pineapple juice and fresh lime, over ice in a highball. The name is inspired by the island home of the rum’s creator Chris Blackwell which was previously owned by James Bond author Ian Fleming.

The frozen Passion Fruit Daiquiri combines the bars’ house rum, Mount Gay Eclipse, with passion fruit puree and lime juice. “One sip, and you’ll feel like you’re on a beach in Barbados,” Mal promises.

Mixologists’ corner French Finnish Drambuie brand ambassador Bruce Hamilton created cocktails for the liqueur brand’s bar at the RockNess Festival by Loch Ness in June including this one.

The Purple Lady Jörg Krause, mixologist at Munich’s Hotel Vier Jahreszeiten Kempinski (that’s Four Seasons to the rest of us), has come up with a recipe for Broker’s Gin.

12.5ml Finlandia Original 12.5ml Drambuie Original 25ml Martini Rosso 10ml Chambord 25ml Lemon juice 10ml Sugar syrup

40ml Broker´s Gin 20ml Freshly squeezed lemon juice 15ml Lavender syrup 15ml Crème de violette liqueur 10ml Fresh egg white

Shake and strain into a highball glass and garnish with a slice of lemon.

38| www.barmagazine.co.uk

Strain into a chilled cocktail glass. Garnish with a lavender sprig and blackberries.

ML

Mixologist Manuel Terron, global brand ambassador for Midori, created a cocktail inspired by US reality star Kim Kardashian – both pictured. The drink was served at The Rose Club in London for the UK launch of her new fragrance, True Reflection. The recipe for the cocktail, also called True Reflection, was inspired by the peach and fruit elements of the scent. It is made by shaking 30ml of Midori with 20ml of vanilla-flavoured vodka, 45ml of peach nectar and 10ml of lemon juice, strained into a martini glass.

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Get as mad as hell and evolve Third time around, the recession gets mixxit manager Patsy Christie ‘as mad as hell’, but she knows what to do about it

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Wishful thinking and he recession really Howard Beale gets mad being placid in a recession makes my blood is a dangerous strategy. boil. As a libertarian, Peter Finch as Howard it goes against my Beale in the 1976 film philosophical belief that Network put it this someone, somewhere way: “I don’t want you to who I’ve never met should be allowed to protest. I don’t want you have such a drastic to riot. I don’t want you to impact on my and write to your Congressman, my loved ones’ because I wouldn’t know personal lives. I prefer what to tell you to write. to be independent, I don’t know what to do self-sufficient and about the depression and accountable for my the inflation and the crime actions and naively in the street. All I know is expect the same from that first, you’ve got to get cocktail and cooking masterclasses, spirit others. Relying on myself means quitting is mad.You’ve gotta say, ‘I’m a tastings, pub quizzes, private off-site tastings, never an option. Forget keeping calm and human being, goddammit! My life has value!’ catering or event staff hire, capitalising on carrying on; in tough times you need to get So I want you to get up now. I want all of the stay-at-home trend. Enhance the quality mad and evolve your business. you to get up out of your chairs. I want you of your food and drink menu with fresh and Take the time to train and evaluate to get up right now and go to the window, local ingredients and mention the farms or your staff properly, placing the utmost open it, and stick your head out and yell, ‘I’m suppliers in the menu descriptions. Charge importance on their customer service as mad as hell, and I’m not going to take a reasonable corkage to guests for bringing skills. Take advantage of the complimentary this anymore!’.” their own wine or beer. Consider shrinking training offered by suppliers such as Your mechanic @patsychristie your menu: do fewer things but do them mixxit while at the same time investing For information about mixxit, log onto better. A smaller menu also reduces your in your own. Support your staff in industry www. mixxit.co.uk or email bar and kitchen costs. competitions, which offer credibility and mixxit.uk@maxxium.com. free publicity. Don’t halt your recruitment process either. When times are tough, The Derivative talented hospitality staff tend to look for Ingredients: 50ml Canadian Club Premium 6 Year Old Whisky, 12.5ml new opportunities. This could be your Harveys Pedro Ximénez VORS Sherry, 2 barspoons Galliano Balsamico, 2 chance to build a dream team you wouldn’t dashes chocolate bitters otherwise get.

Method: Stir all ingredients with cubed ice for 20 seconds, strain into a People buy a product or service because chilled cocktail glass they believe there’s value in it. That means Garnish: Orange zest you don’t necessarily have to lower prices, Units: 2.6 just increase the perceived value. Resist the ‘cheapest pint in the neighbourhood’ tactic.

Some other business will always undercut you. This is a slippery slope and once you’re Stimulus on it, it’s near impossible to get off. Don’t Ingredients: 25ml Hornitos Reposado 100% Puro de Agave Tequila, be intimidated by the large chains; their 25ml Galliano Ristretto, 25ml Fresh espresso, 2 barspoons agave size can be a hindrance in a volatile market. nectar Small businesses can react more quickly and Method: Shake all the ingredients with cubed ice for 10 with more stealth. seconds, fine strain into a cappuccino cup Offer table service, if you’re not already.

Garnish: Freshly grated cinnamon Advertise delivery or a 20-minute lunch to neighbouring offices. Experiment with Units: 2.0

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www.barmagazine.co.uk |39

mixology

Andy Mil heads to Rio after World Class triumph

Paulo Pedro (pictured) from One Aldwych won this year’s Galvin Cup, the annual cocktail competition run by the team behind Galvin at Windows in the London Hilton at Park Lane hotel.

Second place went to Nathan Merriman of the American Bar at the Savoy, while third was Paulo Bani of The Rib Room Bar & Restaurant in Knightsbridge.

Sponsored by Beefeater gin, it was held at the Waldorf Astoria’s London Syon Park Hotel.

Purple Bar and Billiard Room at luxury hotel Sanderson in London have stopped using waitresses and cocktail lists to introduce a “menu-less” cocktail experience.

Guests instead “collaborate” with bartenders to create tailored cocktails based around their personal tastes and mood. It is running at the 35-capacity Purple Bar from 6pm every day and in the 30-capacity Billiard Room from Thursday to Saturday.

Sam Sidgwick of Audio Brighton came first in the London round of a nationwide cocktail challenge run by Maxxium UK for The Naked Grouse whisky, challenging bartenders to create the perfect whisky Old Fashioned. Sam – pictured with Wayne Collins of Maxxium’s training arm Mixxit – will join regional winners from Birmingham, Manchester, Bristol and Edinburgh on a two-day “cocktail boot camp” in July in Crieff in Scotland to decide the overall champion.

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Andy Mil from the London Cocktail Club bars is heading to Brazil this month to represent Great Britain in the global final of Diageo Reserve’s World Class competition.

He was named best British bartender at the two-day Western European final at London Syon Park Hotel where he competed against five other UK finalists. There were also finalists from 11 other Western European countries competing for their national titles.

They were set challenges such as creating their own versions of two classic cocktails

High-flyer soars in Yorkshire challenge Barry Maguire (pictured) of the Radisson Blu Hotel in Leeds has won a cocktail competition organised to celebrate new routes opened up

by Ryanair and Leeds Bradford Airport. His winning cocktail was Dublin Calling, made with Jameson, gin and elderflower.

Aimed at bartenders across Yorkshire, it featured four other finalists: Dan Crowther of Jake’s Bar and Still in Leeds, Matthew Coats of Trio Bar and Grill in Headingley, Josef Wyczynski of Mojo in Leeds and Claudio Antonino of The Maven in Leeds.

Barry’s prize was two return flights to Dublin, and his cocktail will be on sale throughout the summer at bars and restaurants in Leeds Bradford Airport.

selected by the judges, two drinks using a surprise collection of Asian ingredients from a “box of secrets”, two “gentlemen’s drinks”, and a drink inspired by Rio de Janeiro using Brazilian ingredients.

At the global finals in Rio from July 8 to 13 Andy will compete against winners from 35 other countries.

The other GB finalists were James Drummond of Rick’s in Edinburgh, Mike McGinty of Ninety-Nine Bar & Kitchen in Aberdeen, Matt Fairhurst of The Milk Thistle in Bristol, Aaron Jones of Salvatore’s at Playboy Club in London and Julian de Feral of consultancy The Gorgeous Group.

Andy Mil

Win for mixing stars Two bartenders will represent the UK in the global final of the Disaronno Mixing Star competition: Luca Missaglia from London’s Quo Vadis and Elsa Holmberg (pictured) from Nottingham’s Brass Monkey.

They won regional heats at The Light Bar in Shoreditch, London, and The Black Dog Ballroom in Manchester’s Northern Quarter. Second in the London heat was Renaud Gregoire from the Corinithia Hotel, London, while in Manchester the runner-up was Massimo Lisi from L’Aperitif Restaurant in Stranraer.

Contestants from 10 countries will compete at the final in Berlin in July for the prize of a trip to Mumbai, where they will act as a “star bartender” in a Bollywood movie.

Top bars compete with Elyx Yoann Lazareth from China Tang bar in London’s Mayfair won a cocktail competition organised for new superpremium Absolut Elyx.

Held at Novikov in London, it featured bartenders from the five bars that exclusively listed the vodka in May: the Connaught, the Ritz, Quo Vadis, the

American Bar at the Savoy and China Tang at the Dorchester.

Lazareth won a four-night trip for two to the US. His cocktail, Diva Martini (pictured), mixed 60ml of Absolut Elyx with 20ml of Cuvée de Jean Lillet, 4ml of Grand Marnier Centenaire and four dashes of jasmine reduction.

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No artificial colours, flavours or limits We’re here to indulge your creativity, with an impressive range of top quality, 100% natural purées in handy, ready-to-use pouches. Use flavours as diverse as lychee, white peach and even liquid chocolate. Whilst those might not work together, we’re sure you’ll know which ones will. To discover the entire funkin range, which now includes Agave Nectar visit www.funkin.co.uk, call 0207 328 4440 or email info@funkin.co.uk. funkin purées, syrups and mixers are available from leading wholesalers and online at www.funkin.co.uk.

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Soft focus

mixers and juices

Consumer interest in provenance and natural ingredients is leading to innovation in mixers and juices

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onsumers may be drinking fewer spirits but they are drinking better. As sales of premium spirits buck the overall decline in the on-trade, traditional mixers are seeing a similar upturn. According to this year’s Britvic Soft Drinks Report, mixers were up four per cent in volume and value, with Schweppes tonic water a key driver of growth. Ginger was a popular flavour, with Britvic Ginger Ale, Canada Dry, Old Jamaica and Schweppes Ginger Beer all performing well. Bitter lemon also saw increased demand.

Ginger Beer is the most popular product in the range of Fentimans, which specialises in botanically brewed soft drinks. Managing director and master brewer Eldon Robson says he likes the more pronounced ginger taste that he feels is missing from many “insipid” modern versions. He adds: “Fentimans Ginger Ale is a cooler drink than our original fiery Ginger Beer and is the perfect accompaniment to whisky. It has a clean, smooth ginger flavour and the pale colour is derived from the addition of pear juice. The distinct flavour is created by herbal infusions of galangal and cinnamon.”

Demand for premium mixers has prompted Fentimans to launch a range of 125ml mixers following the success of the 275ml bottles. The first products in the new range are Tonic Water, Light Tonic Water, Ginger Beer and Ginger Ale. While the cola market is still dominated

by Pepsi and Coca-Cola, others are doing well such as Fentimans’ Curiosity Cola and Red Bull Simply Cola. Last month saw the launch of Dalston Cola by Treehouse Kitchen, a venture set up by two east London chefs, Steve Wilson of The Russet café in Hackney Downs and Duncan O’Brien. It is made using kola nuts, the ingredient reputedly used to make the original Coca-Cola, although the pair say

there are no other similarities. Sold alongside Raw Fiyah ginger beer, it is lower in sugar, zesty and lightly carbonated by hand, with a natural flavour from the nuts that Steve originally found in Ridley Road Market in Dalston, north-east London.

Interest in natural ingredients and unique flavours is driving sales for the Bottlegreen range of soft drinks and cordials, says the company’s managing director Simon Speers. “Premium soft drinks and mixers are currently performing extremely well within the soft drinks market as a whole,” he adds. “The increasing number of products available that cater for the adult palate means that consumers are being provided with a wider choice that also, and most importantly, delivers on high quality. As a result of this, customers are happy to spend a little more to enjoy a sophisticated, premium drink.”

Gabriel David, owner and managing director of Luscombe Drinks, believes bars are losing business by not stocking premium mixers and soft drinks. “These days, you need to, and should, be offering the very best to get customers out of their houses

Mix with energy Volumes of energy drinks grew by nine per cent in on-premise last year, mainly due to the bomb serve, according to the 2012 Britvic Soft Drinks Report.

Ultimate Leisure, the late-night bar division of Orchid Group, has introduced a new section to its drinks menu, Energy Station, featuring mixed drinks and bombs made with energy drink Monster Export. “These drinks have a strong appeal to 18- to 25-year-olds who are our core customers and have a strong affinity with Monster as a brand,” explains Ultimate Leisure marketing manager Dhilon Solanki.

The four Monster cocktails include the Nuclear Waste, adding Russian Standard vodka, Teichenné apple liqueur, apple juice and fresh lime, and the Purple Mutant, adding blue Sourz Tropical, Chambord, cranberry juice and fresh lime. and into your bar,” he says. The company’s products, made from natural ingredients, range from Sicilian Lemonade and St Clements to a hot and a cool ginger beer.

“The problem is that niche, premium artisan www.barmagazine.co.uk |43

mixers and juices

soft drinks are not carried by the larger distributors as those buyers are, simply put, behind the curve and are missing a trick in their offer,” Gabriel says. “The smaller, more artisan drinks brands like Luscombe have been flying below radar. Soft drinks are perceived as small fry, but that’s a big mistake in these times.”

This trend is reflected in new figures from Simply Nectar which has seen sales grow by 25 per cent year on year for its high-end range of sugar-free fruit juices. “This is definitely due to consumers becoming increasingly health conscious and the demand for drinks that are not full of additives,” says Jeremy Jaffé, sales director and co-owner of Simply Nectar. Its “nectar” range includes apple, raspberry, peach, mango and apricot.

The success of Pom Wonderful, the 100 per cent pomegranate juice, has led Wonderful Brands to introduce Pom Wonderful Pomegranate and Blueberry 100% Juice. Already on the list at the likes of Bar 190 at the Gore Hotel in Kensington, London, it is being promoted as a mixer and cocktail ingredient.

For bars wanting to offer freshly squeezed juice without the trouble, Johnsons Juice Co has developed orange, pink grapefruit, Sicilian lemonade and apple juices in 2.27-litre packs, “allowing outlets to give their customers the premium taste of a freshly squeezed juice without requiring the time or space to prepare it themselves”, explains Johnsons category marketer Shirna Ferrers.

The growing range of fruit purees in the UK provides bars with an easier way to make mixed drinks without liquidising their own fruit. The puree collection from US-based The Finest Call features passion fruit, banana, raspberry, mango, peach and strawberry, coming in one litre bottles to fit

44| www.barmagazine.co.uk

all bar speed rails and with an ambient shelf life of 30 days.

Monin’s fruit puree range, also in one-litre bottles, comprises strawberry, raspberry, red berries, peach, mango, passion fruit, banana and coconut flavours. “Monin fruit mixes are popular because they are hassle-free and cost-effective, yet retain the same flavour and consistency of real fruit,” explains UK brand ambassador James Coston.

Innovation has been coming from Monin’s syrups collection, with exciting new flavours being added every few months in the UK such as hibiscus and tarragon.

The latest addition is Black Forest Syrup which combines the flavours of dark chocolate and rich cake.

Syrups are the latest areas of innovation for Funkin, which is the number-one fruit puree brand in the UK with a range of about 20 fruit mixes. Last month, it relaunched its flavoured syrups range – comprising grenadine, passion fruit and sugar cane – in new packaging designed to make them more suitable for bars. It also introduced three new flavours: mint, vanilla and agave syrup.

The most high-profile of the new launches is the 100 per cent organic Agave Nectar. The syrup is made from the same kinds of Mexican blue agave plants used to make tequila and mezcal and follows the introduction of a number of smaller brands of agave syrup into the UK. Funkin’s Agave Nectar contains 40 per cent fewer calories per serve than standard sugar syrup and is lower on the glycemic index, making it ideal for “skinny” low-calorie mixed drinks. “Our quest for quality and consistency is paramount,” says Funkin chief executive Andrew King, “and following extensive tests across different agave varieties, we selected the organic Mexican blue agave because it has the right balance of colour, flavour, viscosity and sweetness, best suited to making interesting and exciting drinks.”

Soft drinks >> Britvic’s J2O mixed juice brand has been given a redesign to coincide with reformulated recipes for its core variants.

The new look by brand design agency Blue Marlin features a vibrant new colour palette to give it more stand-out.

The new 275ml bottle looks taller, to appeal to an on-trade adult audience, while its slimmer shape is said to reflect the more refreshing flavours. It has been introduced on Orange and Passion Fruit, Apple and Raspberry, and Apple and Mango.

The growing range of juices from Maynard House Orchards has seen production and sales increase by more than 20 per cent after they have been added to the lists of top-end venues such as Grosvenor House and the Bulgari Hotel in London. The company has pledged to continue as an exclusively on-trade brand rather than go into supermarkets. The latest additions to the range are Apple and Elderflower, and Apple and Raspberry.

A new blend has been added to the Juiceology soft drink range created by top mixologist Joe McCanta with entrepreneur Richard Watson.

Coconut Water and White Guava is a hydrating mix of exotic nutrientpacked fruit with a hint of cinnamon. The other three flavours are: Lychee, Berry and Basil; Apple, Lime and Mint; and Mandarin, Citrus and Cardamom. Made with natural ingredients, they are blended using fresh purees, juices, botanicals, herbs, spices and fresh spring water.

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22/06/12 13:58

spirit focus Muscat wines growing on Samos

Greece academy Mark Ludmon visits Greece to find out how Metaxa is preparing for a new era

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ating back to 1888, Metaxa is one of the world’s leading spirit brands, big in countries such as Austria, Germany, Poland and its native Greece. But in the UK, it is little known and, for most people, remembered only as a spirit from sunny holidays. But with three million Britons travelling each year to Greece, the UK is an untapped area for growth, says Panos Sarantopoulos, chief executive of the House of Metaxa, based in Athens.

“Metaxa has grown organically, almost accidentally, over the years, and our UK sales are very few. In the UK, the field is wide open.”

Greeks traditionally enjoy Metaxa neat or over ice, but Panos says the big opportunity in the UK is its mixability.

The spirit is already widely used in long drinks and cocktails in Greece and other countries, including simple serves over ice with an orange slice, adding either tonic or fresh pomegranate juice.

One of the challenges facing them is the spirit’s uniqueness. When it was first established by Spyros Metaxa in 1888, it was known as a cognac but the French put a stop to that in the 1920s. It was then dubbed a brandy but, because of its added ingredients, that was ruled out in 1987, putting it officially outside of the core recognised spirits categories.

Now called simply “the original Greek spirit”, Metaxa starts out like a brandy, with a variety of distillates made from dry white wines from different parts of Greece. After periods of ageing in oak casks, the distillates are blended

46| www.barmagazine.co.uk

and mixed with a small amount of rich muscat wine from the Greek islands of Samos and Limnos. Finally, Mediterranean herb and floral extracts are added – a secret recipe including rose petals. “The terms ‘cognac’ and ‘brandy’ are golden cages,” Panos says. “Metaxa has the field of ‘smoothness’ to play with.”

Most of the Metaxa range uses a star system, linked to the maximum number of years that the distillates are aged. The core expression is Metaxa 5 Stars – the original spirit created by Spyros Metaxa – with soft, slightly woody flavours. The 7 Stars has a fuller, smoother taste with notes of ripe fruit and vanilla, made with longer-aged muscat wines. The 12 Stars is the newest expression, launching this summer in the UK, which has a rich flavour and hints of chocolate, made only from Samos muscat wine. The Metaxa 12 Stars, Metaxa Private Reserve, and Aen Metaxa – made from over 200 distillates – take the spirit to finer heights.

Panos was brought in by the brand’s owner Rémy Cointreau last year to drive growth in the brand, especially as its domestic market faced a downturn.

He was previously chief executive of champagne house Krug after starting his career at Hennessy and becoming senior vice president of sales at Veuve Clicquot Ponsardin. It was a homecoming for the 44-year-old who grew up in Athens not far from the House of Metaxa.

Under his steerage, the company is stepping up engagement with the on-trade in the UK through brand ambassadors and its distributor Cellar

Trends, but it is raising its profile across all markets through a new programme, Academia Metaxa. Aimed at the trade, it takes people to Greece to immerse them in the spirit’s production and brand values.

The journey takes participants to the mountainside vineyards of the Aegean island of Samos, off the coast of Turkey, where the muscat grapes grow alongside olive trees and orchids. They taste a range of muscat wines from the island at the Samos wine museum, home to the growers’ collective that supplies Metaxa.

Back in Athens, the rest of the process, including a hands-on blending session in the cellars, is covered at Metaxa headquarters, led by Costas Raptis, who has been Metaxa master since 1991 – only the fifth in line since Spyros. The tour ends in House of Metaxa’s new circular multimedia room – resembling a futuristic set from a James Bond film – to learn more about the brand and sample the different expressions.

With people from the UK on-trade set to experience Academia Metaxa, the spirit is poised to expand beyond its distribution base of Greek restaurants.

“Over the past four years, Metaxa has been through rough times, mainly because of the crisis in Greece and in its historic markets,” Panos says. “It is up to us to not only write a new page in the history of Metaxa but make the message of ‘smoothness’ known the world over.

We have this incredible open playing field ahead of us.”

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expert advice Bars can use film screenings to drive footfall, says Majella Griffin, general manager of Filmbank Distributors which represents film studios

Harness the power of film in your bar E ncouraging new customers to a bar, pub or club is a key issue for many owners and managers throughout the UK.Today’s economic climate has led many consumers to look for “valueadded” experiences from the establishments they frequent. Over the past few years, the use of film screenings in licensed venues has risen significantly as bar owners and managers have identified the medium’s potential to draw customers, particularly during quieter times of the week.

Phil Wood, founder of The Roxy Bar & Screen in London’s Borough High Street, was one of the first to recognise the impact regular film screenings could have on his business. “A lot of our local bars and pubs are focused on Friday and Saturday night, and are then quiet throughout Sunday, Monday, Tuesday,” Phil explains. The Roxy uses the attraction of film screenings to drive footfall which in turn impacts sales.

“When we have screenings, about half of the people eat, and everyone will have a drink.”

Setting up regular film screenings is actually much easier than many owners and managers may perceive and can be done inexpensively. Many pubs and bars will already have a sound system whilst projectors and screens are available online to buy or rent at very reasonable prices.

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The Roxy Bar & Screen

Having secured the necessary equipment for screening, Phil needed to acquire the appropriate licensing to screen films. He contacted us at Filmbank. “They’re the onestop shop,” he adds. “We’ve used Filmbank since we started.”

Filmbank represents many of the leading Hollywood, Bollywood and independent film studios and distributors in film usage outside of the cinema and home (non-theatrical screenings). Under UK copyright law, establishments such as bars, pubs and clubs wishing to play a film in public will generally require the consent (licence) of the copyright owner or their representatives before doing so. “In public” means, broadly speaking, screening a film to an audience outside of his/her domestic or home circle. If an establishment does not obtain the required licence prior to the film screening it risks infringing copyright. Note that a copyright licence is not included in your premises licence.

Through acquiring a licence via Filmbank, owners and managers can hold screenings within their bars, pubs and clubs of films from major Hollywood studios such as Warner Bros, Sony Pictures, 20th Century Fox, Disney, UIP (Universal, Paramount and Dreamworks), Lionsgate, eOne Entertainment and many, many more.

Our large catalogue of films has proven a real advantage to The Roxy. “I wanted to show weird and wonderful films, as well as more mainstream films. So now we have a mix of art house and mainstream, appealing to a wide range of audiences,” Phil explains.

The Roxy’s success has been through the acquisition of Filmbank’s Single Title Screening Licence (STSL). The licence, issued on a title-by-title basis, costs from £83 upwards for indoor screenings, dependent on audience size, the number of screenings of the film and whether it is a commercial (paying audience) or non-commercial (free of charge) screening.

We can provide many films just 10 to 12 weeks after they are available at the cinema and in advance of DVD release. Recently released Hollywood films including Avengers Assemble, Men In Black 3 and Dark Shadows will be available during the next few weeks. This means establishments can host their very own “film premieres”, giving owners and managers the opportunity to hold special events in-house. In addition, through promotional e-newsletters to patrons or simply those with an interest in film, owners and managers can keep customers informed of future screenings and encourage regular visits. n www.filmbank.co.uk

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50| www.barmagazine.co.uk

marketing

Singha gets smart

Bar runners and branded shakers from Hi-Spirits

Mixing messages John Porter examines the different options for marketing a bar, from new technology to traditional promotions

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t all used to be so simple.To promote a bar successfully, you merely had to offer customers all they could drink for a tenner, allow girls to drink for free in order to encourage lads to come in, and install a dentist’s chair into which customers could be strapped in order to have alcohol poured down their throats.

That was definitely the picture of the bar trade painted by the tabloids in 2010, when the government announced a new set of mandatory conditions to the 2003 Licensing Act. The conditions included a ban on “irresponsible promotions” – examples of which were given in the guidance as “all-you-can-drink”, “speed drinking” and “girls drink free” promotions, with a ban on dispensing alcohol directly into customers’ mouths also included.

Whether the extreme promotions cited by the Home Office were widespread, the reality is that all operators have to plan promotions and loyalty schemes much more carefully. As well as having to comply with the law, the combination of the credit

crunch and the growth of social media has changed consumer behaviour, which has meant promotions have had to evolve accordingly.

Industry analyst Horizons has identified the hunt for deals via apps and online coupons as one of the key trends currently influencing consumer decisions on where to eat and drink, but questions whether operators are effective at using the data gathered to build loyalty.

Dan Brookman, commercial director of digital marketing specialist PowerText, which works with operators such as Revolution, Living Ventures and TCG, says: “Discount vouchers are a blunt instrument rather than a targeted marketing tool. Too many operators have painted themselves into a corner, relying on vouchers to drive trade, but creating a culture where customers love vouchers, not brands.”

Social media enable bar owners to segment their customers and target offers more individually, believes Phill Roughan, viral marketing manager of managed pub

Thai beer brand Singha has launched a summer campaign that uses mobile technology to drive footfall to bars selling its beer. Creative agency We Love Mobile has developed a mobile app and website which key into wider marketing activity for the brand, encouraging consumers to “Discover the secret of Thai refreshment”.

Capitalising on the “always on” opportunity that mobile phones offer, consumers are encouraged to buy the beer through notifications based on their location, sending offers which can be redeemed at nearby bars. Singha’s promotional material includes QR and SMS codes which drive consumers to the mobile app and website, which also features editorial content created by Dazed & Confused magazine.

and bar group TCG. The company uses an email and database marketing solution from PowerText to send customers tailored offers and promotions via email, text and social media. “The temptation as a group is to use centrally generated promotions, but we’re turning that on its head by using social media to find out more about our customers and target them venue by venue with effective offers.“ For example, using Facebook social mapping, TCG knows that 1,100 of almost 5,000 Facebook fans of its bar the Assembly in Preston, Lancashire, are football fans, so showing matches featuring local teams will be popular – but equally, 740 of them claim to be country music fans so a country and western night could also go down well.

“Some of what we’re learning is unexpected,” says Phill. “For example, at the

Living Ventures uses Facebook in its marketing

www.barmagazine.co.uk |51

marketing Bars and pubs such as The Gun and A Grelha (pictured below) promote through Drink Deck

Tonic in Nottingham

Pit & Pendulum bar in Nottingham, which is a wet-led business, we get a very good response to food offers sent by Facebook.

At Squares, another venue in the town, drinks offers are much more popular. We also now know that customers at our Henry’s Café Bars in Leeds and West India Quay in Docklands respond very well to offers sent via Facebook, while at Henry’s in Covent Garden we get a much better clickthrough and take-up rate for offers sent via email.”

A survey conducted by Plastic Card Services (PCS) found that just over half, 51 per cent, of consumers say they have little or no loyalty to a particular pub or bar, and only one per cent have a bar or restaurant loyalty card. Adam Unsworth, sales director for PCS, believes these figures show there is huge scope to develop schemes, with increased loyalty measured through higher frequency of visit, greater product awareness, and higher spend, as well as a lower sensitivity to price.

“In addition to gaining greater loyalty from regular customers, reward schemes can provide bars with invaluable data about their customers, which can then be used to predict future behaviour and track spending habits,” Adam explains. “This information can then be used to provide highly targeted offers and promotions, driving further sales. While the implementation of a loyalty

52| www.barmagazine.co.uk

scheme may attract new customers, its true value is in maintaining existing customers, as this is often far more cost effective to achieve than actively seeking a new customer base.”

Key to an effective loyalty programme is the way offers are communicated to customers. One option is for bars to manage their own communications directly.

Bartext (www.bartext.info) allows bars to send text messages from a phonebook of existing customers, from a stored database or to individual numbers as required. For example, a text message received by a customer via Bartext can be used as free VIP entry into the bar or club, with a builtin calendar facility allowing messages to be sent at a selected day and time, helping bars to plan for busy periods at quieter times.

Other solutions bring a number of venues together to create a marketing “community”. Newly launched in London is Drink Deck, which already operates in three US cities. The concept is built around a line-up of 52 venues, supplied as both a deck of playing-card vouchers cards and a smartphone app. Each card offers a deal or recommendation for a venue, with the deck as a whole offering a way for both visitors and residents of a city to discover a city’s nightlife. Drink Deck founder Will Glass says: “Our venues pay to advertise in Drink Deck and we promote them as one of the destination’s 52 best food, drink and entertainment venues.”

Bars to sign up to the first wave of Drink Deck in London include Zenna, Wax Jambu, Volupte, Trailer Happiness, SO.UK, Shaker & Company, the Nightjar, Navajo Joe’s, London Cocktail Club, JuJu, Lab, Dirty Martini, Adventure Bar, Barrio North and Central, and 52ºNorth. One participant is Tom and Ed Martin’s ETM Group where Drink Deck enables customers to claim 20 per cent off food and drink, on a minimum spend of £20, at The Gun in Docklands, including

The Gourmet Society works with more than 6,000 bars, pubs and restaurants and has more than 500,000 members who receive offers via the web and email. Gary Thompson, owner of Tonic Bar and Restaurant in Nottingham, says “We consistently receive around 120 covers every month from the Gourmet Society, which has played a key part in our increased sales. Their members are a positive addition to the clientele at Tonic.

“As well as up-spending on drinks and higher-value dishes, they help to fill empty tables during quieter periods.

Member spend is similar to our regular diners, even after the discount has been applied. This is helped by the fact that they drink well, on average spending around £12 per head. My partnership with the Gourmet Society provides us with customers that otherwise may not have visited. It brings new custom throughout the year and builds loyalty, as they return time and again.” its summertime alfresco grill A Grelha.

Experience in the US shows the Drink Deck concept generates repeat visits “because a Drink Decker having a positive experience is likely to return with a friend”, Will says.

Customers are also encouraged to post photos of their redemptions on Facebook and tell their friends about their experience.

With an estimated 450,000 visitors set to arrive in London for the Olympics, “we’ve already had a lot of interest from people that have previously bought US decks but want to buy London decks as gifts for friends”.

It may seem counter-intuitive that consumers are happier to share their personal details with global social media sites than they are with their local bar, but Katie Williams, director of customer relationship management (CRM) specialist e-vu, says this is the reality. “In my experience customers are more wary about giving their contact details to what I would refer to as ‘casual relationships’, like the

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marketing Social media drive customers to Henry’s Cafe Bar

local pub or restaurant. However, social media give a platform for communication which the recipient can manage. They effectively opt in and out of receiving info, and choose to look or not look.

“However, from a CRM perspective, it’s the ability to pull together the contacts a business has from its various channels and create a cohesive strategy to communicate with them, to drive them back to the venue to spend more money.” A CRM application will bring together data from social media, email marketing, in-house promotions, discounts to existing customers, incentives for new customers, and mailing lists.

It is also vital to ensure that any

promises made by marketing are delivered at the bar, warns Tim Ogle, Europe chief executive at customer intelligence specialist Market Force. “Make staff aware of current promotional activities to give new customers a good impression of your bar – there’s nothing worse than going somewhere with a coupon in hand and being met with a blank stare. Staff should be well versed and prepared to explain and suggest offers and promotions, which both new and existing customers can benefit from.”

All sorts of merchandise can be used to support promotions, from free gifts to staff clothing. Daniel Burgin of branded

merchandise specialist Personalised Business Marketing says: “We can put logos on over 90,000 different items. These range from low-cost giveaways to branded items that can be used time and again in bars to give a consistent and highly visible company or brand image.”

Marketing at point-of-sale also reinforces messages seen online and in print advertising, says Jeremy Hill, chairman of drinks distributor Hi-Spirits. “We invest in social media to promote brands such as Fireball, Antica and Buffalo Trace, but old-fashioned brand support such as bar runners and branded glassware is vital in carrying the message through.”

Know the law on promotions Peter Mayhew, managing director of Beyond the Blue Training & Consultancy which provides professional services to the licensed trade There is still much confusion about what type of alcohol promotion is legal and what would be deemed irresponsible, not just among premises licence holders but through a lack of clarity and consistency from local authorities and the police.

Under the Licensing Act 2003 (Mandatory Licensing Conditions) Order 2010, the “responsible person shall take all reasonable steps to ensure that staff on relevant premises do not carry out, arrange or participate in any irresponsible promotions”. Failure to adhere would be considered an “unauthorised licensable activity” and subject to a maximum penalty of a £20,000 fine and/or six months’ imprisonment.

Home Office guidance states that an irresponsible promotion is one which is “carried on for the purpose of encouraging the sale or supply of alcohol for consumption on the premises in a manner

54| www.barmagazine.co.uk

which carries a significant risk of leading or contributing to crime and disorder, prejudice to public safety, public nuisance or harm to children”.

The guidance lists “irresponsible promotions” as: games and other activities which require or are designed to encourage someone to drink a quantity of alcohol within a time limit; drink as much alcohol as possible promotions; provision of unlimited or unspecified quantities of alcohol for a free or fixed price; free or discounted alcohol in relation to the outcome of a race, competition or event; or promotional materials which encourage or condone anti-social behaviour or refer to drunkenness in a favourable manner.

This list can be interpreted in many different ways, and therein lies the problem.

For example a “buy one get one free” promotion on bottled beer would not necessarily lead to “irresponsible” alcohol

consumption, yet the same promotion with cocktail jugs could be.

Industry guidance provides more clarity.

Alcohol promotions should be designed to increase your customer base, rather than to get existing customers to consume more alcohol. They should be designed for your target audience – adults, not children – and encourage sensible and responsible consumption of alcohol. So for a cocktail jug promotion, if your marketing materials make it clear this is targeted at groups rather than individuals, it is no longer irresponsible.

The key is always in the messages you project in your marketing materials and through your staff. The mandatory condition does not ban alcohol marketing; it seeks to reduce irresponsible elements within the trade. The best bars use alcohol promotion as a tool to showcase what they offer, not as the sole driver of their business.

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food and snacks Pork scratchings from Mr Scratching

Food for thought F rom popcorn to pork scratchings, from crisps to sweet potato fries, the choice of bar food and snacks is ever-growing. The way people snack in pubs, clubs and bars has changed over the 20 years that wholesaler JTS has been delivering to the licensed trade, says its managing director, Simon Hann. “Our customers are looking for quality products at competitive pricing. Products that are currently performing well are those that offer strong diverse flavours with eye-catching packaging at the right price point.The licensee is looking to be innovative and offer a unique selling point that is specific to the licensed trade.”

As well as JTS’s pork scratchings made in the Black Country, Simon says products that meet demand include its soft, flavoured Snyder Pretzels and its Real Crisps which are a traditional hand-cooked crisp with flavours such as Jalapeno Pepper, Ham & English Mustard and Roast Ox. JTS also has peanuts in flavours such as wasabi, chilli or caramelised onion, supplied for displaying in rustic kilner jars on the back bar.

Aged only 22, Tom Lock has created crackling using pork rinds from high-quality Atlantic Foods’ Southern Fried Chicken

JM Posner popcorn machine

Ideas for revenueboosting snacks and sharing dishes for your bar

outdoor-bred pigs, hand-frying them in small batches. As they cool down, they are lightly sprinkled with organic Anglesey sea salt. After their success in pubs, he has launched them as Awfully Posh Anglesey Sea Salt Crackling, with more flavours such as Scorchingly Hot Chilli on the way.

Based in Yorkshire, the Mr Scratchings brand has been around for 10 years, supplying premium pork scratchings, pork crackling and pork crunch. The latest addition to the range is a softer pork crackling which, along with the other products, are “ideal as an accompaniment with your real ales, wines and spirits”, says spokesman Tim Banks.

New options have been added to the dell’ami range of olive mixes from Cheese Cellar. Classic Greek is made up of pitted green Halkidiki and purple Kalamata olives marinated in a mix of oregano, thyme and rosemary, with a pinch of cracked black pepper. Putanesca is inspired by the classic Sicilian pasta dish, blending pitted green Halkidiki olives, sundried tomatoes, capers, garlic and chilli. The third addition is El Jadida, a mix of wrinkled black Beldi olives with semi-sundried tomatoes.

New flavours are bringing innovation to the premium crisp market. Kent Crisps were launched last year by Quex Foods, made with potatoes and other ingredients from the county. After flavours such as Oyster and Vinegar, Ashmore Cheese and Onion, and Sea Salt and Biddenden Cider, the company has introduced Roast Beef and Spitfire Ale in partnership with Kent brewer Shepherd Neame. Kate Maclean, marketing manager for Spitfire, notes: “The distinctive hoppy flavour really stands out, and we’re pleased to team up with another premium

product that shares our values for quality and provenance.”

Innovative flavours are also coming from Devon-based Burts Chips, whose core range now includes Pesto. It has relaunched its Firecracker Lobster crisps in a new “wave cut” format but still flavoured from the shells of fresh lobsters and sweet chillies. The new format – in contrast to “crinkle cut” – is described as “an overt reference to the coastal region of Devon” where the crisps are made.

“Drinkers are increasingly demanding premium snacks and don’t mind paying extra for provenance, award-winning flavours and a great overall value proposition,” says Alex Albone, managing director of Pipers Crisp Company, a specialist in gourmet crisps.

“This demand also benefits the operator because selling a premium product at a higher price gives a much greater cash margin.” He adds that Pipers Crisps are not sold in major supermarkets, offering a point of difference for bars. “Pipers Crisps meet the need that is increasingly being felt, particularly during recessionary times, of going back to basics and seeking traditional values in our food consumption. Issues such as provenance, simplicity and ethicality lead us to look for smaller producers such as Pipers who take more care to produce a superior product.”

For health-conscious customers, the nutritious Munchy Seeds are roasted seeds available in tubs and “snack packs”.

It features a broad range of sweet, savoury and chocolate flavours, and the mix of spicy roasted sunflower seeds, sweet apricot kernels and pumpkin seeds of Chilli Bits goes particularly well with beer.

www.barmagazine.co.uk |57

food and snacks

Moy Park’s Mediterranean Morsels

Many bars are getting the dogs out, as late-night snacks or while screening sport.

Catering equipment supplier JM Posner is promoting its countertop Herta hotdog machine for £485 including four cases of dogs – 168 sausages – which, when sold for £3 each, recoup the cost of the machine.

Only the bun and the sauce have to be added. They have a traditional beechwood smoked flavour, made from cuts of prime pork, points out JM Posner managing director Justin Posner. “For the caterers, hotdogs are quick and simple to serve while a brand such as Herta can command a premium price, making a good margin per unit.”

Another trend that JM Posner has picked up on is popcorn, which has been moving from cinemas into bars. “Having a popcorn machine in the corner of your venue or sat on the bar could drive significant additional sales and see margins rise,” Justin says. “Many of the current snacks on offer are savoury, salty and often linked with unhealthy diet, so it makes commercial sense to add popcorn to the list.” Machines from JM Posner range from bar-top models to old-fashioned carts.

Demand from bars with limited space is being met by Samsung Professional Appliances (SPA) with its range of compact commercial microwave ovens, such as the SnackMate CM1079. “Commercial microwave ovens could have been designed with the back bar in mind,” says SPA senior manager David Watts. “They’re fast, reliable, they can cook or reheat lots of different products and they are easy to operate. They don’t produce large quantities of steam, heat or odours so, in most cases, they don’t require much in the way of extraction or ventilation.”

Big Al’s pre-cooked frozen flame-grilled Lamb Weston’s CrissCuts Snackstyle

58| www.barmagazine.co.uk

Putanesca from dell’ami

burgers meet the need for cost-effective food options that can be quickly reheated in a microwave, says Aoife Kenny, business development director at Kepak Foodservice.

“By adding simple burgers to the menu during events such as key football matches, you can help increase customer numbers and maximise the time they will stay in the outlet. As well as being quick to prepare, satisfying and delicious, they can be easily eaten while standing up in a crowded area.

Burgers are also ideal for meeting the needs for the after-work crowd.”

Moy Park Foodservice is tapping into the sharing culture with its tapas-style bowl foods, with dishes such as Mediterranean Crunchies, Red Pepper & Jalapeno Goujons, and Crunchy Chicken Pops. Its traditional sharing platters – under the banner of “It’s Good to Share” – include Crunchy Chick ‘n’ Mini Fillets, garlic mushrooms, tempura mixed vegetables, battered onion rings and the spicy Wings of Fire.

Whatever your food offering, bar staff should be trained to actively promote it to customers, says Nigel Parkes, purchasing and marketing director for Atlantic Foods. “For example, get them to hand the menu directly to the customer while telling them about the great range of freshly prepared items that you have to offer instead of just handing over their drink and asking them if they would like a bag of crisps or nuts,” he suggests. Summer events such as the Olympics provide opportunities to increase food sales when people get together, he adds. “Combos, which are already very popular, are sure to become even more so, and it’s important to get your offering right. Although there is a major trend towards hotter and spicier products, make sure your combo offer is all inclusive and caters for both red and white meat lovers, as well as fish fanatics and vegetarians – a selection of half a dozen products should satisfy the needs of most crowds. And remember, combos don’t have

Missoula Salads with “superfood” ingredients feature on the new food menu at the 12-strong bar group Missoula, operated

by Stonegate Pub Company. With a grilled chicken or shredded beef option, they include nutritious pomegranate seeds and edamame beans. Also new is the New York-inspired Sloppy Joe beef, the lime and chilli chicken ciabattas, and a warm tomato and basil garlic bruschetta.

Two new stone-baked pizzas have been added: the Giardinera, topped with mushrooms, tomato, red onion and red pepper, and the Spicy Beef with shredded spicy beef, red pepper, red onion and jalapeños. to be savoury based. Why not think about offering a dessert platter too?” Atlantic Foods has relaunched its Go On! frozen desserts range, which includes brownies, doughnuts, pancakes and cheesecake shots.

A new sharing idea from Lamb Weston is CrissCuts Snackstyle. Thinly cut from whole potatoes, they are thinner than the company’s existing CrissCuts, offering a lighter crispier texture. In three flavours of Original Seasoned, Mild Salsa & Herbs and Five Spices, the new snack can be served for dipping into salsa, sour cream or guacamole or as a side dish.

Sweet potato fries are the latest product from Aviko Foodservice, based on findings by research group Taluna that 74 per cent of consumers would order them if they were on the menu. It demonstrates that “demand for difference is very much there from consumers searching out the perfect premium side or sharing option”, says Mohammed Essa, general manager for Aviko in the UK and Ireland. Other new products from Aviko include Herb Diced Potatoes, Garlic and Herb Wedges and Beer Battered Onion Rings. “Sharing plates and platters will go down a storm with your clientele and could be highly beneficial for your profit margins,” he adds.

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Victor Manufacturing Ltd. Tel: 01272 722125 email@victormanufacturing.co.uk

www.victoronline.co.uk online.co.uk www.barmagazine.co.uk |59

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STOOL

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Keep cool, look cool

Chilled summer drinks

British manufacturer Precision has launched a backbar storage range to offer the most flexible and stylish solution for refrigeration in bars and pubs – with a choice of heights.

It uses Precision’s hassle-free, energy-saving technology to deliver reliable refrigeration with minimum running costs.

The cabinets are available with glass or solid doors, which can be sliding, and the choice of standard, mirrored or black stainless steel exterior finishes. They can be painted to any RAL colour.

Visit www.precision-refrigeration.co.uk or call 01842 753 994.

Classeq offers solutions for keeping your customers cool this summer. Eau de Vie (pictured) is a filtered water system for hotels, bars and restaurants for bottling and branding your own water. It filters and chills the mains supply to produce still or sparkling water for dispense in stylish bottles.

The Ice-O-Matic range includes: the ICE Series cube ice machines, which make premium-quality cube and half-cube ice; flake ice machines; and pearl ice machines, producing soft, chewable ice crystals.

Visit www.classeq.co.uk or call 0844 225 9249.

Wasabi chooses Samsung

Fly the flag

When it comes to serving hot food fast, the 27-strong Wasabi sushi and bento chain uses Samsung CM1929 heavy-duty commercial microwave ovens.

“We use a lot of other cooking equipment of course, such as rice cookers and wok burners,” says Su Park, Wasabi’s operations manager, “but every shop has at least two Samsungs, some have as many as eight. It’s the best machine on the market. The Samsungs are very reliable microwave ovens.”

The microwave ovens are supplied by Uropa.Visit www.samsung. com/uk/professional/microwave.

Buying British is key to supporting British manufacturers and providing home-grown opportunities for businesses. Classeq has been manufacturing warewashers in Great Britain since 1977, building them so they last and perform to a high standard.

With a purpose-built factory at Hixton near Stafford, Classeq supports British workers and, by keeping its operation in Britain, has a total overview on the manufacturing process to ensure machines such as its Duo dishwashers (pictured) are manufactured to the highest standard.

Visit www.classeq.co.uk or call 0844 225 9249.

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BAR EQUIPMENT IMC Unit 1, Abbey Road, Wrexham Industrial Estate, Wrexham, LL13 9RF T: 01978 661155 F: 01978 729990 E: garyb@imco.co.uk W: www.imco.co.uk

Heath Advertising Pub Signs T: 01299 877605 M: 07778564882 E: pubsignsuk@aol.com W: www.heathadvertising.co.uk

Francino T: 0121 328 5757 E: sales@francino.com W: www.francino.com

SOFT DRINKS Tynant Spring Water T: 44 (0) 1974 272 111 F: 44 (0) 1974 272 123 E: info@tynant.com W: www.tynant.com

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Arrow Oils Ltd M: 077 80 000785 T: 01706 627772 Nationwide Used Cooking Oil Collection Service – Call Now And Help Reduce Carbon Footprint

Hill Cross Furniture Cramble Cross, North Cowton, Northallerton, North Yorkshire, DL7 0HL T: 01325 378 307 F: 01325 378858 E: info@hillcrossfurniture.co.uk W: www.hillcrossfurniture.co.uk

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Wish Interiors Rowlands House, King Edward Street Grimsby, North East Lincolnshire, DN31 3LA T: 01472 230332 T: 07802382732 E: info@wishinteriors.com W: www.wishinteriors.com

Image used for illustration only.

Image used for illustration only.

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diary

bar If you have had enough of cocktail competitions, Mojo bar in Leeds is calling for bartenders to take part in its “legendary” King of the Pins bowling tournament. The inter-bar bowling contest, which is free to anyone working in the hospitality industry, takes place on July 31 at 1st Bowl in Leeds’ Merrion Centre with food and drinks at bar Santiago and Wax Bar. More information at www.mojobar.co.uk.

Bianca Gascoigne was enlisted by bar operator Orchid Group last year to urge customers to donate their unwanted bras to raise money for charity. This year, it is Cara Kilbey (pictured) from The Only Way Is Essex who is supporting their latest campaign, Shade Aid. People are asked to donate unwanted sunglasses to help people in Africa stay safe from UV rays through Vision Aid Overseas and Build Africa projects. It runs to the end of August, with a website at www.ShadeAid.org.uk.

Over in Paris, last month saw the fifth annual Cocktails

66| www.barmagazine.co.uk

On location >>

Spirits bar show at La Maison Rouge where visitor numbers were up by 28 per cent year on year. Many came from the UK, with London bars figuring strongly in the awards for the top 10 bars in Europe: 69 Colebrooke Row, the Artesian at the Langham Hotel, the Connaught Bar, Experimental Cocktail Club in Chinatown, and the Nightjar.

Pictured is the Artesian’s Alex Kratena and Roman Foltan.

If anyone has so far managed to miss the opportunity to see drinks experts Ben McFarland and Tom Sandham (pictured) mucking about in their show The Thinking Drinker’s Guide to Alcohol, there are 24 new opportunities to enjoy their alternative history of booze.

The madcap duo return to the Edinburgh Festival Fringe from August 2 to 26, relocated from a shed behind the Pleasance Courtyard to the hub of The Assembly Rooms. Their budget hasn’t stretched to a new publicity shot but they are armed with celebrity endorsements such as Hollywood actor Dan Aykroyd who says: “For serious and not so serious devotees of legal recreational consumables, this show is your bible.” Book at www. edfringe.com.

Another Hollywood star stepped forward for Irish whiskey Bushmills last month.

Elijah Wood – best known for playing a hobbit and a man

Mark Ludmon soaks up the smells of Amsterdam

F with a talking dog – took the role of DJ at the Bushmills Live festival at the Old Bushmills Distillery in Ireland.

The actor, who is apparently part of a DJ collective called Wooden Wisdom, is pictured with master distiller Colum Egan.

Keeping on the acting theme, we love the new pop-up bar next to the National Theatre on London’s Southbank. The Propstore is made out of the set of The Comedy of Errors, which starred Lenny Henry, and features props from many of the theatre’s other top shows including a severed arm from Frankenstein (pictured). Open to the end of September, it sources locally with Sipsmith spirits and Meantime beers. The Southbank is the place for pop-ups this summer, with the team from Wahaca launching a pop-up restaurant made of shipping containers on July 4 next to the Royal Festival Hall, only a few seconds away from the Propstore.

orget the coffee shops, the canals and the Anne Frank house – the tourist attraction to head for in Amsterdam is the House of Bols. As someone inclined to seek out museums dedicated to alcohol, I was pleased that the home of Bols liqueurs and spirits was included in a work trip in May. This visitor attraction serves up the usual cabinets full of amazing old bottles and paraphernalia from the company, which dates back to 1575, such as the ledgers where founder Lucas Bols wrote down many of his 320 original liqueur recipes.

But there are also some great interactive elements, most notably a lineup of nearly 40 unlabelled liqueur bottles where, with a quick squeeze of the rubber bulb, you extract the aroma and have to identify the product. While coffee or vanilla may be easy, others such as blue curaçao, lychee, kiwi and green tea were a little harder. There are also drawers full of some of the ingredients.

In the Bols Genever room, you can smell and taste the ingredients used in genever and nose the spirit from different stages of production. With genever slowly finding its way onto British bars’ menus, it is a reminder how this spirit is up there with vodka in the Netherlands and comes in many great aged varieties.

Visitors end the tour in the Mirror Bar where bartenders mix up a cocktail – and they can learn how to flair in a “magical” flair booth. But the House of Bols is also home to the Bols Bartending Academy, a bright, impressive space fitted out with 21 stations. Here, consumers can learn the basics of mixology in fun masterclasses, or professional bartenders can improve their skills up to certificates in international bartending or international bar management.

Fortunately, the courses are in English as well as Dutch, with a team of experienced trainers including Bols brand ambassador Malika Saidi. “You can have 12 students from different countries so you end up with interesting conversations going on about everything from alcohol awareness to service,” she says.

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se from Jura. The new XJ9 Professional cuts an outstanding figure where the quality of the drinks served is just as important Another surprise from Jura. The new XJ9 Professional cuts an outstanding figure where the quality of the drinks served is just as important as aesthetics in architecture, ambience and design. as aesthetics in architecture, ambience and design.

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D E L L I H C E SERV NEW BUY it Now!

… s r u o v a l f g n i h s e r Ref Fused.Sorted. time to launch

INTRODUCING… • Sourz Fusionz, the new RTD from the Number One Non Cream Liqueur in the UK, growing at 21%*.

10 MILLION CAMPAIGN • Sourz Fusionz will be supported with over £10 million investment. Activity includes national TV advertising and partnerships with MTV and Capital FM from April to September, as well as a full trade marketing support plan.

sourz.co.uk facebook.com/sourz

• 51%** of Sourz consumers already drink RTDs and with the category worth £635* million, now is the time to launch.

READY TO DRINK • Sourz Fusionz is available NOW in two zingy flavours: Apple Bite and Purple Twist. 4% ABV. 330ml sleek cans, 275ml and 700ml bottles.

Contact Maxxium customer services on: 01786 430 500

Sources: *Nielsen MAT to 4/2/12. **Sourz Internal Research.

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