Bar Magazine June 2022

SUMMER DRINKS

Summer survival guide THE SUN IS UP AND SHINING, AND CONSUMERS ARE READY FOR IT! VENUES NEED TO GET READY TO FACE THE MUSIC, SO WE THOUGHT THIS WOULD BE AN IDEAL TIME TO TALK WITH SOME HOSPITALITY OPERATORS ABOUT THEIR TACTICS FOR HANDLING LARGE CROWDS AND INDUSTRY EXPECTATIONS FOR SUMMER 2022.

T

he excitement for this summer season is so high that it is almost palpable. Both hospitality operators and consumers are eager to get their party on, especially after spending two years away from most social aspects of life.

For this reason, we couldn’t do anything else but ask around about expectations for this summer, including some helpful tips to handle the summer rush which translates to higher demand.

A great factor of doing well in the industry is keeping up with the quality of your offering, even when dealing with larger crowds; flawless execution, when it comes to cocktails, can be quite tricky to maintain. Hence, many brands, bartenders and mixologists are working hard to create simpler serves that are just as tasty as those innovative creations that have been flooding the scene over the pandemic.

Having been able to spend most of their

Working with seasonal products has recently increased for sustainability purposes. time at home, many talented individuals in the industry – and some who got interested purely from having some extra free time – have focused on creating alternative serves that showcase a more refined and complex bouquet of flavours. That meant they needed to spend more time on making the cocktail, and often required infusing spirits and making syrups themselves, which you well know – and if not, you can imagine – how long it takes.

Of course, such meticulous preparation

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meant an excellent outcome in terms of flavour and freshness, which can’t be achieved with quicker serves. Nevertheless, we wanted to make this possible for all of our readers in preparation for this season.

In a certain way, it’s like going back to the big classics; in older times, when technology and modern means of communication were not as developed as they are today, cocktails consisted of fewer ingredients and less articulated methods, while still tasting pretty good.

Of course, with our industry developing over the centuries, many things changed, but some serves just hit the spot with their simplicity.

Our first example is brought to us by Mangrove, one of the leading distributing companies in the UK, who mention the famous Spritz in the contest of aperitifs.

Aperitifs have been a staple in most hot countries for quite a while now. Light and fizzy, aperitifs provide a great serve for those who want to enjoy an afternoon

SUMMER DRINKS

tipple without drinking too much alcohol.

Jack Barrott, Portfolio Ambassador at Mangrove UK, says: “Whether at home or in a club, on the beach or in the square, with friends or family, with music or no music, a cool drink to sip and there you have it: a social moment that relaxes and entertains.

What are we talking about? The aperitif, of course! An essential ritual deeply rooted in Italy, so much so that it has become a new international custom.”

Not only do they bring this historic serve to our attention, but even advise on some of the most popular and versatile liquids available to recreate the perfect spritz – the Italian way.

Limoncello Di Capri is one of these liquids; with a refreshing and rich aroma of PGI Sorrento Lemons, Limoncello Di Capri is a very versatile liqueur, traditionally served cold and neat as a digestif.

Nevertheless, Mangrove encourage mixing it to create the perfect drinks for

any occasion, from aperitif to after-dinner – you just need to top it up with soda and prosecco, and add a lemon twist and a sprig of mint to garnish! Incredibly smooth in both preparation and taste, this serve will guarantee a speedy yet high-quality service, satisfying your consumers’ needs for a thirst-quenching cocktail with a kick. There you have it, the Di Capri Spritz!

Another recommended option for a great summery aperitif is Molinari Extra. Chilled, neat, ‘con la mosca’ (with coffee beans) or mixed, it can be enjoyed in several different ways at any time of the day.

Jack continues: “The intense and sweet taste of Molinari Extra makes it perfect for countless cocktail recipes, from simple and refreshing to more sophisticated.”

Jack suggests to use Molinari to make an Italiano, mixing the liqueur with orange juice over ice, and adding a lemon wedge to garnish. We haven’t tried it just yet, but it sure sounds good – and fast!

Jennifer Runciman, Head of Category Development for the On Trade at Diageo, speaks on behalf of one of the nation’s favourites, Pimm’s, supporting the Spritz category and advising to have a range of base spirits for spritzes on the menu in order to satisfy customer demand. This will ensure an increase of footfall as this category seems to be the preferred option over warmer months. Versatility is key, so having a good variety of options is vital to perfectly execute these drinks.

Jennifer says: “When it comes to maximising the opportunities of a cocktail menu, operators would benefit from providing a good range of spirits that form the base of spritz serves. Spritz serves are synonymous with summer, and are quick and easy for staff to create.

“White spirits, such as vodka or gin, lend themselves perfectly to these spritzes.

Vodka is the most popular category in the on trade, with it being the no.1 ingredient in cocktails, while gin is currently the second largest category. Whether a venue is choosing to serve the latter within signature cocktails or simply with a mixer, its versatility makes it a must-stock for 2022.

If bar staff don’t have the time or expertise to make cocktails, even the simplest

DI CAPRI SPRITZ

Instagram: @thecocktailbros

75 ml prosecco 50 ml Limoncello Di Capri 25 ml soda Sprig of mint Lemon twist Glass Goblet 350 ml www.barmagazine.co.uk

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SUMMER DRINKS

Mixers have also risen in popularity in recent years. of serves can be elevated to provide customers with a great drinking experience.

For example, simply serving a mixed drink with ice and a relevant garnish – such as Gordon’s or Tanqueray with tonic – can add to the customer’s experience.”

James Nichols, Commercial Controller, Vimto Out of Home, tells us more about what to expect this summer – unsurprisingly, soft drinks have increased in popularity as more people are paying attention to healthier options and reduced alcohol intake.

James says: “Operators are looking to capitalise on this and should be offering a combination of new and exciting flavours and brands alongside well-known favourites, such as Coca-Cola and Pepsi.

“Recently, we have seen bar customers updating their existing soft drinks range, incorporating brands such as Ocean Spray Cranberry and Sunkist Juiced Orange into their offering. Mixers have also risen in popularity in recent years, with lighter, fruitier options becoming a top choice during the summer months. Having a broad range is becoming increasingly key for operators as they appeal to multiple audiences across a variety of drinking needs and occasions.”

One of the key factors we have mentioned a few times already in this article, is the fact that the British population is known for wanting to make the most of the sunny weather.

The general consensus seems to favour venues that are equipped with an outdoor

space; sipping a cold drink in the sun, with the fresh breeze blowing from time to time, is the epitome of a British summer afternoon. This means that venues can make the most of the season too, tending to the high demand.

Johnny Dennys, Head of Brand and Trade Marketing, Mast-Jägermeister UK, says: “Operators can maximise this opportunity by making the most of their outdoor areas, driving footfall. Signage outside your venue is a simple, yet effective way to achieve this, alongside engaging posts on social media. Digital communication is becoming increasingly important, both in raising the profile of a venue and staying engaged with consumers.”

The flavour expert, MONIN, has shared the findings from its annual Summer Trends report to help outlets prepare for a sparkling summer in 2022.

MONIN knows that the last two summers have been particularly hard to navigate, due to the pandemic and changing government guidance on limits to social gatherings.

That’s why this year, MONIN is sharing the findings of its internal report to help operators prepare for the summer they deserve.

MONIN’s report has identified that the demand for gin is here to stay for another year. The gin category is forecast to see the second-largest volume gain (after US Whisky) across all international spirits.

Much of the category’s growth will stem from Europe, as the G&T revolution continues to expand its reach and draw new consumers to the category. This means that continuing to incorporate gin-based drinks on menus will be essential to getting the drinks offering right this summer. Lee Hyde, Senior Beverage Expert at MONIN, says: “Gin will remain a big seller this year, so looking for ways to keep the offering fresh will be a key part of nailing your summer drinks menu.

“Gin is a versatile spirit, so don’t be scared to move away from the more traditional flavour pairings and offer something a little different!”

According to MONIN, this summer

ITALIANO

Instagram: @thecocktailbros

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60ml Molinari Extra 200ml orange juice 1 lemon wedge Ice

SUMMER DRINKS

season will also see a demand for sparkling cocktails. Signifying both premiumisation and something a little different from your average drink choice, sparkling cocktails can command a premium price point as consumers look for reasons to celebrate with friends. Hyde says: “Passionfruit mimosas work really well on menus, as does a Torino Spritz. Popular summertime spritz bases continue to include sherry, Campari, vermouth, gin and calvados.”

Nevertheless, the soft drinks presence is strong and Lee puts emphasis on the importance of operators tending to the No ABV category. Lee explains: “No ABV beverages are playing an ever-increasing role within the food industry, and as a result drinks menus need to adapt to put a bigger focus on these. Over the last year, we have seen a switch in consumers’ habits.

Whilst there remains an appetite for nonalcoholic beers, they are no longer leading the category, with carbonated soft drinks now taking over as the largest segment of the UK non-alcoholic market. This means that quality soft drinks and mixers are a fundamental part of today’s drinks offering.”

Working across both the alcoholic and No ABV sectors, frozen cocktails or mocktails should also be taken into consideration this summer. Spanning both the drinks and desserts category, frozen beverages offer a unique opportunity to create a bespoke offering at a premium price point. These drinks can be batch made, helping to ease the pressures on both bar and table staff during peak times, and offering consumers something different to a traditional dessert.

Frozen Margaritas, Daiquiris and Frośe can work really well on menus.

“Lastly, and this will come as no surprise,” says Lee, “more attention is being paid to environmental sustainability.

Ethical drinks, made with eco-friendly and

local ingredients, are becoming increasingly popular. Recipes that show a limit in waste - such as a citrus-based drink that uses the juice in the ingredients and the peel as a garnish - will become increasingly popular.

It is also worth considering labelling menus to show which drinks are ethically sourced or where ingredients come from.”

Speaking of gin, Sherwin Acebuche, Tarsier Spirit Co-Founder, tells us about what Tarsier have to offer. Sherwin says: “We offer something that is lacking in the gin category; a range of authentic SouthEast Asian gins that have sustainability at their core. With the explosion of South-East Asian cuisine in the UK, there is a lack of brands catering for this trend. We can offer support in hospitality venues wanting to offer an authentic drinking experience to complement their Asian concept or food offering. We can work with them to deliver authentic Asian activities, like Lunar New Year and Thai Water Festival activations, that drive consumers to their venues.”

Tarsier Spirit are a distillery focused on Sherwin’s South-East Asian heritage, dedicated to saving one of the world’s smallest and oldest primates, the endangered tarsier. The business is also built on Sherwin and his co-founder’s travelling adventures.

Sherwin says: “In 2015, my Co-Founder, Tim Driver, and I travelled around the Philippines, Thailand, Vietnam and Cambodia, where we discovered botanicals that are now central to our liquids. On our return to England, we had an idea; to distil the essence of South-East Asia, bringing something new and innovative to the spirits category.”

Another business that works in respect and support of nature is Union Distillers.

They have just launched a new bottle design for their KEEPR’s range of honeyinfused spirits, which is a visual celebration of its beekeeping heritage and its hive to bottle story.

Stuart Fritz, Commercial Director at Union

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SUMMER DRINKS

Distillers, says: “The shape, look, feel and colours were carefully selected to represent the natural ingredients in the spirits; we have moved to lighter-weight bottles made with around 50% recycled glass and recycled paper stock for the label. These are small but significant steps forward in our efforts to become more sustainable.”

The range includes a classic London Dry Gin infused with Cotswold Honey, a honey and raspberry gin, an elderberry, mulberry and honey gin, a honey spiced rum and a smoked honey infused bourbon.

If your business takes sustainability at heart, brands like Tarsier Spirits are the go-to partners. Employing their sustainable options in your venue will not only allow you to reduce waste, but also support those brands that really make an effort in doing their part for the planet.

As their signature serve for summer, Stuart recommends: “KEEPR’s Honey Infused Spiced Rum makes a great Caipirissima, perfect for a warm summer’s evening. The fresh lime and agave syrup of the serve complement the natural flavours of the rum.”

These are not the only members of the industry working towards a perfect – and profitable – summer; we asked a few questions to the other side of the on trade to see what they think summer 2022 is going to look like for them.

Jordan Kirk, General Manager of Apothecary, says: “Here at Apothecary, we have a few cocktails in the making; both for our regular drinks menu and Bottomless Brunch menu. We often create specials too based on seasonal ingredients - there’s

always something new and exciting at the bar.

“A great special we have introduced recently is the Sloe Down Mama; a bittersweet short drink perfect for the summer sun. Ingredients include Sloe Gin, Rosemary, Limoncello, and Elderflower Tonic.”

Speaking of ongoing trends, Jordan shares what they have been experiencing through their clientele: “We’re definitely seeing more of a move to low ABV cocktails and non-alcoholic options. At Apothecary, we have some great non-alcoholic cocktail options including the All Fun, No Guilt, made with Lyre’s American Malt, Aperitif Rosso and Italian Orange. It’s a classic brown, boozy looking, stirred cocktail that just happens to have no alcohol.”

Apothecary’s advice to help face the

Since the dawn of history, aperitifs have been a staple.

summer crowds is simple but essential: “Always aim to keep the standard consistent,” says Jordan, “If that means keeping the menu slightly smaller and refined, then do so - don’t sacrifice service for quantity.”

On the other hand, some might have slightly opposing views; for instance, Bartender Elena Urbani finds herself preferring a good serve that can be the perfect choice all year round. Elena says: “I do not usually like to make a drink uniquely for an event, festivity or season. I believe that a good drink is and must be good all year long, as an aperitif same as an afterdinner.

“That said, it is true that working with seasonal ingredients can be very interesting. A tomato in July will taste a million times better than in January; a grape in March won’t be as good as in August, when it is freshly harvested.

“Moreover,” Elena continues, “working with seasonal products has recently increased for sustainability purposes. In fact, recently (and thankfully), bars and

NO-ABV WATERMELON GARIBALDI No-ABV Watermelon Garibaldi 15ml MONIN bitter concentrate 15ml MONIN watermelon syrup 120ml freshly squeezed orange juice

FRENCH PEACH 75 15ml MONIN White Peach syrup 25ml Cognac 15ml lemon juice Egg white or foamer Top with Champagne

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