Bar June 2025

Image courtesy of Los Mochis London City

JUNE 2025

As the sun makes its long-awaited return, so too does a sense of anticipation and opportunity in bars and venues across the UK. June marks the true beginning of the summer season – when footfall rises, spirits lift and creativity behind the bar reaches new heights.

This month, we dive into what it takes to truly excite your guests this summer. Our feature on Summer Cocktails challenges the ordinary. It’s not just about fruity blends and icy serves, it’s about pushing boundaries, shaking up expectations and crafting a cocktail list that turns heads and tells a story. Whether it’s a surprising twist on a spritz or a daring presentation that invites conversation, we explore how to create serves that make guests stay longer – and come back for more!

Of course, the guest experience doesn’t start with the drink. In our Design section, we look at how forward-thinking venues are preparing their spaces for increased summer footfall, from layout tweaks to seasonal aesthetics that capture the energy of the season. Creating a seamless atmosphere – from bar to booth to back garden – is the difference between a good venue and a great one.

Finally, we’re bringing gin back into the spotlight. Once the darling of every drinks list, gin has slipped into the shadows in recent years. But, it’s far from forgotten! This issue, we explore how venues can reimagine their gin offerings, through elevated serves, unique infusions and storytelling, to make guests fall in love with this versatile spirit all over again.

In addition to these insightful features, you’ll also discover our regular pieces, such as: Venue of the Month, Hospitality Around the World, New Creations and Hospitality Heroes. Also, be sure to visit our Bar Magazine Awards pages, where you can find everything you need to know about the 2026 awards – applications are now open!

Cheers to a summer of innovation, inspiration and impeccable service.

ELEASHA PRITCHARD, EDITOR-IN-CHIEF

© 2025 Cogent Multimedia Limited, 1st Floor, Saphir House, 5 Jubilee Way, Faversham, Kent, ME13

EDITOR-IN-CHIEF

Eleasha Pritchard ep@cimltd.co.uk

PUBLICATION MANAGER

Manjeet Griffiths

manjeet@cimltd.co.uk Tel 01795 509109

HEAD OF BUSINESS DEVELOPMENT

Jazmine Davis jazmine@cimltd.co.uk

ADMINISTRATION MANAGER

Natalie Woollin

admin@cimltd.co.uk Tel 01795 509103

CREDIT FACILITIES MANAGER

Gwen Lee

creditcontrol@cimltd.co.uk Tel 01795 509103

MARKETING MANAGER

Lucas Payne lucas@cimltd.co.uk

10 HOSPITALITY HEROES

We sit down with renowned bartender, brand strategist and hospitality trailblazer, Jack Sotti, who has dedicated his career to transforming the drinks industry.

13 BAR MAGAZINE AWARDS

21 SUMMER COCKTAILS

We reveal the serves set to dominate the on-trade this summer, offering venues endless inspiration on how to elevate menus and excite guests.

40 NEW CREATIONS

Combining botanical intricacy with a commitment to sustainability, Lucia Montanelli of Vesper Bar introduces Black Pearl—a captivating Champagne cocktail that highlights the imaginative use of Everleaf’s non-alcoholic aperitifs.

45 DESIGN

As summer approaches, we explore how venues can seamlessly align with the season to enhance guest experiences.

56 VENUE OF THE MONTH

Kōdo Manchester blends nostalgia, cultural fusion and immersive experiences. Chris Melville, Operations Manager, and Loui Murray, General Manager, tell us more about the captivating venue.

59 A SPOTLIGHT ON: GIN

We explore the gin category in depth, showing how venues can revive their gin selections and stir excitement.

68 HOSPITALITY

AROUND THE WORLD

Karim Britel, Bar Manager at The Bar at Royal Mansour Casablanca, provides an insider’s look at this iconic spot, where classic vintage elegance meets innovative mixology, attracting both hotel guests and local patrons alike.

SOCIAL MEDIA MANAGER

Lily Lawson socials@cimltd.co.uk

DESIGN & PRODUCTION

James Taylor

Grant Waters

SALES DIRECTOR

Tom Woollin

CHIEF EXECUTIVE

John Denning

COTSWOLDS DISTILLERY LAUNCHES

HEARTS AND CRAFTS CALVADOS SINGLE

MALT WHISKY

For this limited-edition release, Cotswolds Distillery Single Malt Whisky has matured in hand-selected Calvados casks, delivering rich notes of orchard fruits and a gentle, lingering sweetness that beautifully reflects the essence of traditional craftsmanship. A lighter, fruit forward and accessible whisky which is an elegant celebration of subtlety, sweetness and skilled maturation.

This sixth expression in the series is limited to just 1500 bottles and they all come in a presentation tube adorned with a striking green floral design, which is also on the bottle neck tag. This design is inspired by the artwork of William Morris, a prolific and innovative designer who was one of the leaders of the Arts and Crafts Movement and spent much of his time in the summer in his Cotswolds home, Kelmscott Manor.

This yearly limited-edition series celebrates the Arts & Crafts movement, which flourished in the Cotswolds in the late 19th century and stood for the importance of traditional craftsmanship – the same values upon which the rural distillery was built. This latest expression embodies this spirit, meticulously crafted, thoughtfully matured, and undeniably inspired by the creative soul of the Cotswolds.

PALLINI LIMONCELLO JOINS FORCES WITH PROOF DRINKS FOR UK DISTRIBUTION

Pallini Limoncello, the No.1 Limoncello brand in the world by volume and value, with a global market share of approximately 15%, is pleased to announce its new partnership with Proof Drinks as its exclusive UK distributor. This strategic collaboration marks an exciting step in Pallini’s ongoing expansion, ensuring that UK consumers and trade partners have greater access to the iconic Italian liqueur. With 150 years of family history, Pallini is renowned for its premium limoncello, crafted in Italy using handpicked Sfusato Amalfitano lemons from the Amalfi Coast.

The brand has already achieved major success in the UK retail sector, securing strong listings with leading supermarkets and retailers such as Tesco, Sainsbury’s and Ocado. Building on this momentum, Pallini is now setting its sights on a significant push into the on-trade market, aiming to establish itself as the go-to limoncello for bars and restaurants across the country.

Limoncello’s bright and refreshing flavour is experiencing a resurgence, recently recognized by National Geographic as one of the 11 biggest food trends for 2025. Offering a modern twist on the classic Spritz, it boasts a mainstream, approachable profile with a lower ABV, making it an ideal choice for today’s consumers. The Limoncello Spritz is now the fastest-growing spritz serve (+7pp), driven by increasing demand for unique flavour experiences and the expanding day-trade opportunity that Spritzes fulfil.

Proof Drinks, a leading distributor of premium and innovative spirits, brings extensive market knowledge and a dynamic approach to the UK drinks industry. With a strong track record of building successful brands, Proof Drinks is well-positioned to elevate Pallini Limoncello’s presence in both on-trade and offtrade sectors across the UK.

With this new partnership, Pallini Limoncello will now be more widely available through key retailers, bars, and restaurants across the UK, making it easier than ever for consumers to enjoy the taste of Italy in every sip.

98% OF BRITS SEE THE PUB AS A CORNERSTONE OF THE COMMUNITY – BUT 59% ADMIT THEY DON’T

UNDERSTAND WHAT IT TAKES TO RUN ONE

New research from HEINEKEN SmartDispense® reveals a tale of two truths: Brits are besotted with their locals – but most have no clue what goes on behind the scenes.

The insight comes ahead of a new vodcast series launched by HEINEKEN SmartDispense®, offering a behind-the-scenes look at the realities of running a pub today.

Fronted by publican and former model Jodie Kidd and landlord and Channel 4’s First Dates barman, Merlin Griffiths, Three Landlords Walk into a Bar, aims to lift the lid on what really happens behind the scenes of a pub.

As well as confirming that, while people still feel pubs are vital with 98% of people seeing the pub as the heart of their communities but that 59% of them have no idea how to run one, the survey found:

• Three-quarters (75%) of Brits class their local publican as a mate

• Over a quarter (26%) admit they’ve told their local landlord something they wouldn’t even share with their own friends or family.

In order to help Brits understand more of what goes into running a pub – from pulling pints to cleaning the kitchen – each episode of the new vodcast series, sees Kidd and Griffiths sit down with landlords from some of the UK’s most iconic pubs and bars.

They explore the real stories, graft, and innovations that keep venues thriving. With drink quality now a top priority for 62% of pubgoers, the series also shows how HEINEKEN SmartDispense®

is helping operators pour the perfect pint every time. The first episode, available now on Apple, Spotify, YouTube and smartdispense.heineken.co.uk, features Beccy Webster, landlord of The Gedling Inn, who shares how an off-the-cuff promotion tied to Nottingham Forest’s scoring record led to an unexpected giveaway of over 300-pints.

Three Landlords Walk into a Bar is available now across Apple, Spotify, YouTube and smartdispense.heineken.co.uk, with new episodes released fortnightly

HEINEKEN UK EXPANDS THE OLD MOUT CIDER RANGE WITH DRINK OF THE SUMMER: OLD MOUT MANGO & PASSIONFRUIT

HEINEKEN UK is expanding its range of premium cider, with the introduction of Old Mout Mango & Passionfruit. Rolling out across pubs and bars nationwide this month, the new flavour is available now in 500ml bottles with an ABV of 4.0%.

The latest innovation from Old Mout Cider – its first in three years – is a refreshing and tropical cider, combining the juicy and tangy flavours of mango and passionfruit together to craft a vibrant and crisp beverage. It is also vegan friendly and gluten free, with natural flavours and no added colours.

Packaged Premium Flavoured Cider continues to perform well in the On-Trade, growing to 71% of cider sales in the fridge. The launch of Old Mout Mango & Passionfruit aims to help operators tap into this opportunity, providing cider fans with a new flavour to discover and attracting new consumers to the category.

Old Mout is the biggest Flavoured Cider brand and is set to have an excellent year, with sales from the start of this year already being up an impressive 40%, compared to 2024. Joining the brand’s iconic line-up of flavours – including Berries

& Cherries, Kiwi & Lime and Pineapple & Raspberry– operators have the opportunity to stock Old Mout Mango & Passionfruit as pub gardens start to reopen and we experience warmer weather over the summer months.

To support the launch of Old Mout Mango & Passionfruit, the cider brand will feature the new flavour in its two-year long Moutopia campaign across VOD, CTV, social media, programmatic and OOH. Old Mout Mango & Passionfruit will also feature in its latest summer influencer campaign, making this launch unmissable amongst shoppers over the key cider season.

For more information on stocking Old Mout and other brands from HEINEKEN UK visit www.eazle.co.uk/huk/en/ OldMout

JACK SOTTI

WORLD-CLASS BARTENDER, BRAND CONSULTANT AND HOSPITALITY INNOVATOR, JACK SOTTI HAS SPENT HIS CAREER SHAKING UP THE DRINKS INDUSTRY – FROM AWARD-WINNING BARS TO GLOBAL BRAND ADVOCACY – ALL DRIVEN BY A DEEP PASSION FOR FLAVOUR, SERVICE AND CONNECTION.

I love the power you have as a server to brighten someone’s day.

JACK, COULD YOU SHARE WITH US THE STORY OF HOW YOUR CAREER IN HOSPITALITY BEGAN AND THE JOURNEY THAT HAS LED YOU TO WHERE YOU ARE TODAY?

For years, I have been deeply passionate about hospitality and the origins of flavour, having found myself diving deep into spirits, mixology, beer, wine and food. Through hospitality, I have found I can make a significant impact on the lives of people around me, through thoughtful experiences, engaging conversation and the act of service in fixing them a drink. Born and raised in London, I cut my teeth owning and operating venues in Melbourne, London and Auckland, such as Boilermaker House and Eau de Vie Melbourne. In a quest to understand global cocktail culture, I took a year-long pilgrimage around the world in 80 bars. Under my tenure, my bars in Australia won Best Cocktail Bar, Best Craft Beer Bar, Best Whisky Bar, Best Cocktail Menu and Best Bar Team awards. After being crowned World Class Bartender of the Year Australia and placing third globally with the world’s first levitating cocktail, I went to work for Diageo, first as Tanqueray Brand Ambassador and, later, as Head of Brand Advocacy of the UK. I transformed a purely On Trade team into a cross-functional collaborative powerhouse working across the On Trade, Off Trade and Marketing Teams.

I then left Diageo to combine worlds of hospitality, drinks marketing and liquid knowledge to consult on various projects around the world and pursue a career as a drinks communicator. Now I spend my time consulting on various bars and brands, a role that really energises me.

WHAT PROJECTS ARE YOU CURRENTLY WORKING ON?

Currently I am splitting my time across Renais Gin, Archive & Myth and BCB London. This is a really good balance for me –with a bit of brand work, a great bar and mass communication with BCB. I have a few exciting international projects in the coming years, so stay tuned.

AS YOUR CAREER PROGRESSED, WHAT WERE SOME PIVOTAL MOMENTS THAT HELPED SHAPE YOUR PATH IN THE INDUSTRY?

There are some key moments and people. The most impactful I

would have to say is Alan Raythorn, my old Mentor in NZ and Australia. He really helped me unlock career opportunities and pushed me to have the confidence I needed to be myself.

Winning World Class Australia and making a cocktail levitate at the global stage were big moment for me. They really put my name on the map and opened up many international doors and relationships, not least of which was bagging a job as Head of Advocacy at Diageo GB.

WHAT DO YOU LOVE MOST ABOUT HOSPITALITY?

I love the power you have as a server to brighten someone’s day; the effect a warm and genuine smile can have to quell someone’s nerves or make their day is incredible. A quote from Gary Regan best describes it:

“You’re changing the world. Make one guest happier when he or she leaves your bar than they were when they walked in, and you’ve changed the world. It’s that simple. And if a million bartenders all over God’s green earth do the same thing on the same night, then the happy vibes will be palpable around the globe.”

WHAT ADVICE WOULD YOU GIVE TO SOMEONE JUST STARTING THEIR CAREER IN HOSPITALITY?

Ask questions, listen more than you speak, look to emulate greatness, seek knowledge, have fun – but don’t drink too much – take care of yourself, your knees and back. And, if in doubt, read Jackson Cannon’s letter to his younger self.

LOOKING AHEAD, WHAT ARE YOUR GOALS FOR THE FUTURE, BOTH THROUGH YOUR PROFESSIONAL CAREER AND PERSONALLY?

Take care of my family. Open up more amazing bars at home and overseas. Launch a new spirit brand in the next year. Spread joy and happiness by being kind to people. Try not to get much fatter…

@jack_sotti

Through hospitality, I have found I can make a significant impact on the lives of people around me, through thoughtful experiences, engaging conversation and the act of service in fixing them a drink.

BAR MAGAZINE AWARDS

TOAST TO TALENT

THE BAR MAGAZINE AWARDS CELEBRATE THE INNOVATION, PASSION AND EXCELLENCE THAT DEFINE THE BAR INDUSTRY. WHETHER YOU’RE A RISING STAR, A SEASONED MIXOLOGIST OR A STANDOUT VENUE, APPLYING GIVES YOU THE CHANCE TO GAIN NATIONAL RECOGNITION, SHOWCASE YOUR TALENT, AND CONNECT WITH INDUSTRY LEADERS. HERE ARE FIVE REASONS YOU SHOULD APPLY TO ONE (OR MORE!) OF THE TEN CATEGORIES…

RECOGNITION FROM INDUSTRY PEERS

Winning or being nominated for a Bar Magazine Award gives you instant recognition from fellow professionals in the hospitality sector. It’s a testament to your hard work, expertise, and contributions to the field, helping you build credibility and a strong professional reputation.

EXPOSURE TO A BROADER AUDIENCE

Bar Magazine Awards attract attention from not just peers, but also potential clients, employers and media outlets. The awards provide a platform to showcase your work, expanding your visibility within and beyond your immediate industry. This exposure can lead to new opportunities, whether through networking, new clients, or invitations to speak at high-profile events.

NETWORKING WITH FELLOW NOMINEES

AND ATTENDEES

The awards ceremony itself is often attended by many professionals in the hospitality industry. This creates a great environment to network with other professionals, share experiences, and potentially collaborate on future projects. You may meet fellow nominees who share similar interests or have complementary skills, which can lead to valuable partnerships or mentorship opportunities.

BUILDS TRUST AND CREDIBILITY

Awards are a powerful trust signal. Being recognised by a reputable body like the Bar Magazine Awards gives clients, partners and stakeholders confidence in your abilities. It enhances your reputation as someone who is not only skilled, but also highly regarded by your peers in the industry.

Award recognition sets you apart from other professionals in your field, signaling that you’re among the best. This can enhance your CV, make you more attractive to future employers, or open doors to career advancement. Even being nominated or shortlisted is a valuable achievement that can strengthen your position in competitive job markets.

INSPIRATION AND MOTIVATION FOR GROWTH

The process of preparing for and participating in the awards can be an enriching experience in itself. It pushes you to refine your work, strive for excellence and reflect on your career progress. The recognition and accolades can serve as a source of motivation to continue growing in your field and pursuing further achievements. Apply now at barmagazineawards.co.uk!

MAGNERS SET TO FIZZ WITH MAGNERTISM

PHOEBE

SMALL, HEAD OF BRAND AT C&C GROUP, INTRODUCES MAGNERTISM –MAGNERS’ NEW MULTI-MILLION-POUND MARKETING CAMPAIGN DESIGNED TO BRING ENERGY AND EXCITEMENT TO THE CIDER CATEGORY THIS SUMMER.

It’s set to be a summer of Magners with the launch of the brand’s new multi-million-pound consumer and channel marketing campaign that is sure to inject excitement and energy into the cider category.

The campaign ‘Magnertism’ brings a powerful burst of energy and nostalgia to the nation, celebrating the brand’s iconic serve over ice – which first revolutionised the cider category back in 2006 - while tapping into the force and the feeling that comes from Magners and making the most of moments spent together.

Summer is a key time for socialising and Magners wants to celebrate this, and the joy time spent with friends and family brings. The integrated campaign will be live across summer on TV, VOD, OOH, digital and social media as well as activated in the on and off trade throughout the year including plans to engage 2000 on trade accounts in England, Wales, Scotland, and Northern Ireland with a scan-to-win mechanic offering consumers the chance to win a trip to New York, amongst hundreds of other travel prizes.

The activity represents Magners biggest investment in a decade and will build on strong brand awareness (83%) while reigniting consumers love for the original Irish cider - which is the no.1 on trade packaged apple cider brand in GB1

Typically, cider sales pick up at the end of April (+10% volume/+11% value in April 2024 vs. March 2024), with volumes peaking across the summer months of June, July and August (2024)2 highlighting its importance on the bar. Apple cider continues to dominate the category, so stocking a trusted brand like Magners, which is easily recognisable, should be a focus for

venues and key to their range.

The cider category has developed significantly over the years giving venues more choice and alongside firm favourites like Magners, outlets should be thinking about their full range. Much like beer, premium ciders are also growing in popularity with 71% of cider consumers in the on trade willing to pay extra for good quality drinks3 making them an important one to stock. Crafted using the finest West Country apples, our Orchard Pig premium apple cider has less bubbles and its balanced bitter and sweet taste pairs excellently with food making it a great premium option for all social occasions this summer.

With the trend of moderation showing no signs of slowing down, low and no cider variants are too growing in popularity and it’s worth operators having at least one cider option. Stocking mainstream quality brands that consumers know and trust is a great way of ensuring consumers will have the confidence to give them a try when seeking a non-alcoholic alternative. Magners 0.0% offers the same refreshing, great taste as our original cider just without the alcohol and is helping to meet the needs of consumers who we know enjoy apple cider but also favour low alcohol options in addition to those who are looking to moderate their consumption.

1. CGA outlets, 52 w/e 07.09.24

2. CGA OPM

3. YouGov Profiles+ Great Britain 52wks to 27/10/2024, cider consumers in the on trade is monthly cider or perry pubs and restaurants drinkers in GB n=1,823

SUMMER COCKTAILS

WE REVEAL THE SERVES SET TO DOMINATE THE ON-TRADE THIS SUMMER, OFFERING VENUES ENDLESS INSPIRATION ON HOW TO ELEVATE MENUS AND EXCITE GUESTS.

courtesy of Fentimans

Image

BOLD AND BOTANICAL

THIS YEAR, FENTIMANS MARKS A MAJOR MILESTONE, CELEBRATING 120 YEARS OF BOTANICAL BREWING. FROM ITS HUMBLE NORTHERN ROOTS TO ITS PLACE IN THE UK AND AROUND THE WORLD AS A LOVED PREMIUM SOFT DRINK AND MIXER BRAND. FENTIMANS CONTINUES TO CRAFT DRINKS THAT ARE BOLD, COMPLEX AND UNMISTAKABLY DISTINCTIVE. JAYNE ANDREWS, MARKETING DIRECTOR AT FENTIMANS, SHARES FIVE REASONS WHY FENTIMANS IS A MUST-STOCK SERVE THIS SUMMER.

1

DEPTH, COMPLEXITY AND FLAVOUR

At the heart of every Fentimans bottle lies our time-honoured process of botanical brewing, which delivers depth, complexity and a flavour like no other. Whether in a cocktail, mocktail, or simply poured over ice, our drinks are crafted to elevate any occasion.

Take our Rose Lemonade for example, which is delicately floral, gently sparkling and perfectly balanced. It forms the ideal base for a wide variety of summer drinks. A real crowd pleaser is the non alcoholic Rose and Lychee Spritz. Combining just three simple ingredients, this serve creates a fun and refreshing drink with minimal fuss, making it equally suited to a bustling bar.

2

VERSATILITY

Our iconic Ginger Beer continues to prove itself a bar essential for every season. Its bold kick of spice and aromatic depth make it the perfect companion to a range of spirits from dark rums to botanical gins.

A standout serve is our Ginger Torpedo created by award winning bartender Joe Schofield, our ambassador for Fentimans. By pairing Fentimans Ginger Beer with Kraken Rum and a spoonful of orange marmalade, you get a drink that is both visually striking and intensely flavourful. The sharpness of citrus, combined with the fiery warmth of ginger and the smooth sweetness of rum makes for a truly memorable cocktail.

3 4 5

REFINEMENT AND QUALITY

Each flavour in our drinks is crafted using a careful selection of the very best natural ingredients from around the world, from Otto Rose Oil to the finest Chinese Ginger Root. These ingredients are infused, fermented and skilfully blended over seven days. It’s ready when it’s ready! Our ingredients, they go beyond any synthetic flavours used within regular soft drinks and provide a powerful hit of flavour even served on their own, elevating every summer drinking experience.

MINDFUL INGREDIENTS FOR MINDFUL DRINKERS

Our core drinks range are free from artificial sweeteners and flavours, are gluten free and vegan friendly. From Ginger Beer to Rose Lemonade, our soft drinks are botanically brewed for superior quality and unrivalled flavour.

CONSCIOUSLY CRAFTED

As part of the circular economy, Fentimans champions sustainable practices, and whilst are our glass bottles are iconic, we offer a growing range of our drinks in cans and have reduced the glass content in our bottles too.

SEASONAL SPOTLIGHT

WE HIGHLIGHT THE BRANDS MAKING WAVES THIS SUMMER AS THEY UNVEIL THEIR LATEST RELEASES, INNOVATIVE CREATIONS AND STANDOUT SERVES DESIGNED TO CAPTIVATE GUESTS.

As the summer season heats up, so does the competition among beverage brands eager to quench your thirst and capture your attention. In this article, we spotlight the trailblazers making waves with bold new releases, inventive creations and unforgettable serves tailored to elevate any warm-weather occasion. From refreshing soft drinks to innovative spritzes, we share insights from industry experts across categories to uncover what’s trending and what’s transforming the beverage scene this summer.

AMARO SANTONI

The aperitivo rulebook is changing this summer, with Amaro Santoni inviting bartenders to rethink the Amaro category entirely – not as an after-dinner pour, but as a vibrant, refreshing base for daytime and aperitivo-style cocktails.

Introducing the liqueur of the summer, Luca Missaglia, Managing Partner at Amaro Santoni & Founder of The Art of Shaking, explains, “Our signature ingredient, rhubarb, offers a delicate bitterness balanced with floral and citrus notes, allowing for low-ABV creations that surprise and delight.

“We’re challenging the idea that summer cocktails must always be fruit-forward and ultra-sweet,” she continues. “At Amaro Santoni, we’re embracing bitterness and botanical intrigue in a way that still feels refreshing and vibrant. Our goal is to prove that herbal and spiced notes can be just as summery when balanced correctly—and that a cocktail can be both complex and ‘crave-able’ on a warm day.”

Amaro Santoni’s flavour profile bridges floral, citrus and bitter notes, opening the door to endless opportunities for bartenders in creating standout summer serves – with a range of ingredients from yuzu and elderflower to thyme and watermelon. What’s more, Amaro Santoni aligns with the growing movement toward lower-ABV options, natural ingredients and sustainability, making it the perfect choice for seasonal drinks lists.

Luca shares, “By using Amaro Santoni as a base, venues can create flavourful, lower-alcohol cocktails that reflect today’s cultural values—whether that’s through foraged ingredients, nowaste garnishes, or bold, globally-inspired flavours like shiso, pink peppercorn, or hibiscus.”

CROSSIP

This summer, CROSSIP are inviting bartenders to rethink the highball. “Why?” Jennie Rae Chuter, Head of Marketing, asks.

“Because it’s time this classic serve evolved, especially in the no and low ABV space,” she explains. “Highballs offer a simple yet elevated way to enhance soft drinks, without leaning on traditional cocktails or alienating guests. Think of it as a new mid-tier premium serve: not just a soft or a spirit and mixer, but a bold, modern flavour platform.”

CROSSIP’s Blazing Pineapple and Fresh Citrus SKUs are leading the charge this season, bringing punchy, complex bases that transform a basic highball into a serious menu contender. “Just add 25ml of CROSSIP, top with soda, tonic, or an infused mixer, and you’ve got a drink that’s sessionable, scalable, and seriously profitable,” Jennie shares.

With increased footfall and stretched staff during the warmer months, CROSSIP is perfect for bars looking to offer guests a straight-forward, yet complex, serve.

“We’re breaking the rule that complexity requires effort. With CROSSIP, you get depth of flavour in a single pour, no modifiers, no muddling, and no need for advanced mixology skills. It’s consistent, easy to execute, and perfect for high volume bars or venues focused on inclusive no and low offerings. Flavour forward, no faff,” she says.

DISARONNO

Rory O’Sullivan, Brand Ambassador at Disaronno International UK, reveals that this summer is all about versatility, innovation and creativity. He says, “We’re seeing a shift toward adventurous flavour profiles, with bartenders leaning into savoury, herbaceous, and vegetal notes. Seasonal ingredients like celery, plum, and green juice add unexpected depth and freshness. Perfect for guests who want more than the usual sweet serve.”

Disaronno is championing this spirit of experimentation. “Take the Disaronno Spritz: by moving away from prosecco, we’ve made the serve more adaptable and affordable,” he explains.

“It opens up fresh possibilities for mixing, working beautifully with flavoured sodas from Fever-Tree or London Essence; our marzipan notes are perfectly complemented by zesty, fruity, or spiced flavours.”

Showing more love to the spritz movement, Rory stresses their versatility and opportunities for innovation, which make them a go-to serve for summer menus.

“The spritz format becomes a blank canvas – sweet with berries, zingy with citrus, or bold with ginger. This flexibility empowers venues to tailor cocktails to their own audience, seasonal stock, or creative vision, while still delivering on premium experiences and sales potential,” he shares.

Spotlighting a Disaronno summer crowd-pleaser, Rory unveils the Dolce Vita cocktail – created for the brand by Drink Kong, who are number 33 in this year’s 50 Best Bars list.

“A bold, bittersweet blend – 40ml Disaronno, 20ml Rabarbaro Zucca, 15ml The Busker Triple Cask, 20ml lemon juice, 10ml pineapple juice, and 5ml agave syrup. Shake hard and serve in a coupe glass for a striking serve that balances sweet, sour, and bitter notes with finesse.”

FRANKLIN & SONS

As Pioneers of Flavour, Franklin & Sons are embracing the growing ‘dirty’ cocktail trend – which has seen increasingly bold and unconventional flavours making their way to serves. Revealing more about this growing trend, Lauren Edwards, Brand Manager at Franklin & Sons, explains, “Recently there’s been a rise in ‘dirty’ cocktails, with Dua Lipa’s pickle-infused drink highlighting how adventurous flavours are making their way into the mainstream. This followed from a year ago when we even saw people grating parmesan onto their espresso martinis – a clear sign that savoury cocktails are becoming more of a trend.”

MAKE

SUMMER SALES JUICY

With vibrant herbal notes and savoury characteristics, Franklin & Sons Rosemary & Black Olive Tonic, aligns perfectly with this rising trend, and as Lauren shares, “ it is a great example of how savoury elements can be introduced into mixed drinks, offering a more refined drinking experience.”

For venues looking to cause a stir through new and exciting flavour pairings this summer, Franklin & Sons have you covered.

“We ensure that our range encompasses both those more ‘traditional’ flavours that our consumers know and love, whilst also offering more unique flavours for those wanting to be adventurous with their drinks – such as our Pineapple & Almond Soda and Guave & Lime Soda,” she says.

“In addition, we also ensure we’re responding to what consumers are telling us they want – for example with our recently launched Orchard Apple & Pear soft drink, as well as our Pink Grapefruit Soda which makes the perfect accompaniment for a Paloma cocktail, set to be the drink of the summer!” Lauren adds.

Franklin & Sons are constantly innovating their ranges, listening to the trade and answering growing demand – and this is evident in their latest Orchard Apple & Pear flavour.

“Apple flavoured drinks, particularly in adult soft drinks SKUs are thriving, with the total Apple and Pear category now worth £75.8 million – increasing by +23.4% year on year. We’ve tapped into this trends with the launch of our brand-new Orchard Apple & Pear flavour. It’s an exciting addition to our existing portfolio that reflects both consumer demand and market growth,” Lauren explains.

FROBISHERS

This year, Frobishers are leaning into sharp, zingy, and refreshingly grown-up drinks. “Think tart cherries, citrus with attitude, botanical notes that cut through the heat,” Charlotte Stainforth, Frobishers Marketing and Brand Manager, states. Shaking up the flavour rulebook, Frobishers are putting a focus on tastes that pack a punch, as Charlotte reveals, “Sweet has its place but balance is better. Breaking the “sweet = summer” rule means your drinks menu can surprise people, wake up their palate and make them want another round.”

Offering venues some top-tips on creating flavour pairings that push boundaries without alienating guests, Charlotte shares, “It’s about striking that sweet spot between curiosity and comfort.”

“Explore unexpected pairings that make sense, even if they’re not obvious. Combinations of tropical, punchy flavours are instantly likeable. Or, put a twist on a classic. The trick? Balance. One familiar note, one surprise, and only quality ingredients. Push boundaries. But, do it with purpose — and with your guests in mind,” she adds.

RASPBERRY FIZZ REBELLION

• 100ml Frobishers Raspberry & Rhubarb

• 10ml Fresh lemon juice

• 10ml Elderflower cordial (or rose syrup, for something a bit boujee)

• Soda water to top

• Raspberries and a sprig of rosemary or thyme, to garnish

GRAND MARNIER

Grand Marnier are celebrating the art of twist this summer, by taking the familiar and making it unforgettable.

Tristram Fini, Spirits & Champagne Portfolio Ambassador at Campari Group UK, has seen the ‘twists-on-classics’ trend explode recently, with more venues crafting innovative and unusual takes on classic serves to excite guests.

He reveals, “Across bars and menus, we’ve seen the twist trend come alive — from watermelon riffs to smoky infusions and savoury salt rims. The Alchemist’s Hit and Rum, for example, blends Appleton Rum, Wray & Nephew, Grand Marnier, tropical fruits and a touch of fire for a show-stopping serve. Whether it’s a Grand Collins with grapefruit and thyme or a Grand Sidecar with burnt orange and chilli, these are more than cocktails — they’re Grand Encounters that deliver.”

Experimentation is key for seasonal serves according to Tristram, and with Grand Marnier, the possibilities are endless.

“Grand Marnier earns its place in both classic and modern cocktails by being more than just an orange liqueur—it’s a hybrid of fine Cognac and bitter orange essence,” Tristram shares. “The dual nature gives it a unique ability to bridge flavours, add depth, and elevate both simple and sophisticated cocktails.”

Shining a light on one of Grand Marnier’s standout serves, Tristram uncovers the Grand Margarita Cocktail, a premium version of a classic margarita, made with Grand Marnier, tequila, citrus Bigaradia and lime. “Our cocktail is smoother, richer, and slightly more complex in flavour because Grand Marnier is cognac based with a deep, slightly oaky taste,” he adds.

BOOKER CATERING

In a conversation with Gavin Troman, Spirits Category Manager at Booker, he states, “We know that spritz drinks are going to be a huge trend this summer – brands and operators are innovating with new flavours, garnishes and mixer combinations and venues should tap into the potential while it’s peaking.” For operators, creating a spritz menu that refreshes guests and pairs well with a series of small plates is essential in Gavin’s opinion – plus, these meet the demand of Gen Z through their visual appeal, as well as those moderating their alcohol consumption.

As well as serving the classic Aperol Spritz, step into the new flavour trends and invest in the liqueurs for Hugo, Limoncello, Blood Orange, and new Sarti Rosa - an elegant mix of blood orange, mango and passion fruit. These liqueurs tap into different flavour preferences, appealing to those who prefer a sweeter taste profile, especially among younger demographics who may move away from bitter notes towards fruitier flavours.

To excite guests this summer, Gavin urges venues to embrace the mixture of sweet, sour and spicy.

“The Spicy Margarita is an established player in cocktail culture, but spices can be added to classic cocktails to really turn up the heat. The Bloody Maria (tequila instead of vodka) and the Jalapeño Martini are bringing new and exciting sweet and spicy flavour combinations that move away from the traditional with other cocktails set to follow suit with the addition of hot sauce, wasabi and chillies,” he explains.

Gavin also shines a light on the rising trend of beer cocktails, especially the Lagerita. “A combination of margarita cocktail ingredients topped up with lager or light IPA, resulting in a punchy long drink,” he explains, perfect for operators looking to offer guests something new and exciting.

120 years later and we’re still making our Ginger Beer the proper way. With real ginger root, seven-day Botanical Brewing and flavour that doesn’t hold back. It’s not just a drink. It’s a legacy in a bottle and today we’re still the UK’s No.1 Premium Ginger Beer Brand*.

From the first batch brewed by Thomas Fentiman in 1905 delivered door to door on a horse and cart, to winning our place as the nation’s favourite, our fiery, fullbodied ginger kick that first made us famous is now sold all over the world. While other companies make soft drinks, we make Fentimans.

Cheers to another 120 years!

INFO@FENTIMANS.COM

01434 609847

est. 1905

THE LOST EXPLORER

The agave age is far from over, with more innovations taking the category by storm and a growing demand from guests. Yet, The Lost Explorer are on a mission to change the way tequila and mezcal is enjoyed – in fresh, unexpected ways.

Tiffany Jay, Head Of Culture & Partnerships, The Lost Explorer, reveals, “We’re challenging the norm by promoting inventive ingredient pairings and bold, agave-forward serves that showcase the spirit’s full complexity. From savoury infusions and smoky spritzes to botanical highball twists, we’re providing the tools and space—through workshops and custom menus—for bars to reimagine agave cocktails with creativity, seasonality, and cultural resonance.”

Like many other brands we spoke to, The Lost Explorer are bending the rulebook this summer and challenging ideals of seasonal serves. “We’re turning the idea that summer drinks must be light and fruity on its head,” Tiffany explains. “Smoke, depth, and richness absolutely belong in warm-weather cocktails – especially when balanced thoughtfully. Our agave spirits bring complexity that’s both vibrant and refreshing. We’re championing drinks that incorporate umami, grilled elements, and earthy infusions while still remaining easy-drinking and sunshineappropriate.”

Highlighting an exceptional variation in the brand’s portfoloio, Tiffany shares, “Reserva del Maestro is a standout for us – a limited-edition mezcal that showcases rare agave varietals and the artistry of our Maestro Mezcalero, Don Fortino Ramos.

“It’s bold and expressive, designed for sipping, yet some trailblazing bars are using it in minimalist cocktails that let the wild agave take centre stage. It’s a tribute to terroir, technique, and the kind of creative risk-taking that leads to unforgettable flavours,” she adds.

This summer, the cocktail scene is brimming with innovation, bold flavours, and a clear shift toward creativity, inclusivity, and conscious consumption. Whether it’s the rise of savoury infusions, the resurgence of nostalgic flavours, or the growing appeal of low and no-ABV options, brands are pushing boundaries and redefining what a summer serve can be. From the herbaceous complexity of Amaro Santoni to the bright vibrancy of Frobisher’s sharp and tang juices, there’s a clear message: summer cocktails are no longer just sweet and simple— they’re layered, surprising, and made to stand-out. For venues and guests alike, it’s the perfect season to experiment, evolve and embrace the unexpected.

FUNKIN

COCKTAILS

FUNKIN

COCKTAILS’ wide range offers operators endless possibilities for summer creations –from classic, crowdpleasing serves right through to the most experimental of cocktails.

Shannon Kendall, Head of Trade Marketing at

FUNKIN

COCKTAILS, states, “At FUNKIN we’re all about helping venues make the most of every opportunity, especially during summer, when cocktail demand is at its peak.”

Just in time for the warmer months, FUNKIN have launched two new bold refreshing flavours set to elevate summer serves –Watermelon and Blue Raspberry.

“Watermelon is predicted to be one of the top four trending fruit flavours of 20251. Having been prevalent in the US for a few years, we’re keen to lead the way in the UK. As with all our Mixers, it’s packed with real fruit for an unforgettable taste experience, offering a light, fruity and sweet option for summer serves,” she explains.

“Meanwhile our Blue Raspberry – an electric combination of tart and sour – is tapping into the growing trend of nostalgia in cocktails, appealing to Gen Z in particular,” Shannon adds.

These two new products also align with the growing ‘nostalgia’ trend, as Shannon shares, “Culturally, we have seen a huge resurgence of ‘90s and ‘00s nostalgia, so having a balance of trending flavours and timeless classics is key for a successful menu.

“Bright, electric cocktails are back in fashion. Our Blue Raspberry plays into this trend, as does Watermelon. Both work fantastically in slushy machine recipes, perfect for the summer months!”

Kingsland

SICILIAN SUNSHINE IN EVERY SIP

RORY O’SULLIVAN, UK BRAND AMBASSADOR FOR DISARONNO INTERNATIONAL UK

LTD, INTRODUCES ISOLABELLA LIMONCELLO – A VIBRANT NEW ADDITION TO THE UK COCKTAIL SCENE THAT’S QUICKLY MAKING WAVES.

TELL US ABOUT ISOLABELLA LIMONCELLO. WHAT’S THE STORY BEHIND THE BRAND?

Isolabella is crafted using the finest Zagara White, Four Seasons and Syracuse lemons from Sicily, the jewel of the Mediterranean. Its distinctive flavour comes from hand-selected lemon peels, cold-infused by hand to preserve that zesty, natural aroma.

We officially launched in the UK last year following strong success in the Netherlands – and in under 12 months, we’ve become the fastest-growing limoncello brand in the on-trade.

WHAT SETS ISOLABELLA APART FROM OTHER LIMONCELLOS?

We’re super proud to have achieved over 2,400 distribution points and more than two thousand Limoncello Spritz listings in the UK. Bartenders love the quality of the liquid, which is less thick and sweet than many competitors, with a slightly higher ABV that makes it perfect for a crisp, balanced Italian-style spritz.

WHY SHOULD BARTENDERS CHOOSE ISOLABELLA FOR THEIR SPRITZ SERVES?

Citrus is having a serious moment, and the Limoncello Spritz is right at the heart of it. Drinkers are leaning into fruitier flavour profiles, and Isolabella delivers just that. It’s bright, refreshing, and a crowd-pleaser. More approachable than bitter aperitivos but still packed with character!

It also plays beautifully in other cocktails - our Sgroppino recipe, for example, blends Isolabella with prosecco and lemon sorbet for a fresh, delicious twist.

HOW VERSATILE IS ISOLABELLA BEHIND THE BAR?

Spritz-style drinks now account for 1 in 10 cocktail serves, and nearly every venue has a spritz menu planned for summer. TikTok tutorials for the classic Limoncello Spritz have already racked up hundreds of thousands of views, and Isolabella fits right into those trending serves.

We’re also seeing bartenders experimenting with seasonal ingredients – our Dirty Limoncello Spritz, made with a dash of olive brine, is a great twist on the classic that I created and taps into savoury, Mediterranean flavour profiles.

AND FINALLY, WHAT’S NEXT FOR ISOLABELLA?

We’ve got big plans for summer. We have new listings across Mitchell & Butlers and Greene King venues and will be sampling

at several locations throughout the summer. It’s all about bringing that sun-soaked Italian vibe to consumers right here in the UK. Aperitivo hour is about to get a delicious upgrade!

disaronnointernational.co.uk/isolabella-limoncello

THE ESSENCE OF SUMMER

AS THE SUMMER SEASON HEATS UP, LEWIS PATON, GROUP BEVERAGE MANAGER AT INCIPIO, SHARES THE DRINK TRENDS SHAPING MENUS ACROSS LONDON. FROM MINDFUL NON-ALCOHOLIC SERVES TO TEQUILA-FUELLED FAVOURITES, WE EXPLORE HOW LONDON ESSENCE IS BRINGING THESE TO LIFE WITH BOLD FLAVOUR AND VISUAL FLAIR.

WHAT ARE YOUR PREDICTIONS FOR DRINKS TRENDS THIS SUMMER, AND HOW DOES LONDON ESSENCE HELP TO INCORPORATE THESE INTO YOUR MENUS?

We’re seeing two key trends emerging across our venues that we expect to continue throughout the summer. The first is a sustained rise in alcohol moderation, with non-alcoholic options becoming increasingly important to our guests. London Essence’s drinks collection, and specifically its range of Crafted Sodas, allows us to cater to a broad spectrum of tastes, supporting this shift toward mindful drinking.

Secondly, agave spirits continue to dominate the cocktail scene. We’ve seen significant growth in demand for tequila-based drinks, particularly our range of Palomas. London Essence’s Pink Grapefruit soda has been instrumental in enabling us to execute a successful bottomless Paloma offering at The Palm House, consistently helping us deliver bright, bold and fresh drinks.

DO YOU HAVE ANY UPCOMING ACTIVATIONS OR SEASONAL MENU PLANS?

We currently have a seasonal activation underway at Pergola Brixton, our rooftop bar space in the heart of Brixton. The design draws inspiration from the vibrant colours and relaxed, beachside luxury of Mexico, creating an inviting summer escape. Our drinks menu has been carefully curated to reflect this theme, featuring bold colours and refreshing flavours.

A standout is our Blood Orange & Peach Sangria, made with London Essence’s White Peach & Jasmine soda to create a refreshing, flavour-forward serve that’s been performing exceptionally well. The broader menu includes eight agave-based cocktails, perfectly aligning with the growing popularity of Tequila and Mezcal.

HOW IMPORTANT IS VISUAL EXPERIENCE IN YOUR VENUES, AND HOW DOES LONDON ESSENCE’S RANGE HELP WITH THIS?

Visual experience is a key element in any venue, but it plays a particularly crucial role in venues such as Pergola Brixton, where our audience is visually driven, both in how they discover venues through social media and in what they value as part of their overall experience.

We make a point of prominently displaying London Essence, as the range has strong fridge appeal, with eye-catching colours and

a distinctive bottle shape that naturally draws attention. Guests often ask about the product, giving us a perfect opportunity to steer them towards trading up to a cocktail which contains the liquid that has caught their eye.

HOW DO DRINKING HABITS VARY AT DIFFERENT TIMES OF DAY, AND HOW DOES YOUR MENU CATER TO VARYING NEEDS?

We are beginning to see increased demand for a more comprehensive lunchtime drinks offering, with guests looking for a balanced range of non-alcoholic, soft, and mid-strength options, and London Essence’s range helps us to address these categories

In response, we’ve expanded our lunch menus to include a selection of these drinks, many of which are included as part of a main course promotion. As we transition into evening and weekend service, guest preferences shift toward more premium, longer-style drinks that deliver greater perceived value.

To meet these evolving needs, we’ve developed a broad selection of highball and spritz-style serves that cater perfectly to both daytime and evening occasions, including The Rose Spritz made with London Essence Indian Tonic Water.

ELEVATING SUMMER SIPS

BELVOIR FARM HAS BEEN CRAFTING PREMIUM DRINKS FOR OVER 40 YEARS. HARRY BALDWIN, NATIONAL ACCOUNT MANAGER AT BELVOIR FARM, HOW THE BRAND CONTINUES TO INNOVATE, SUPPORT BAR OPERATORS AND LEAD IN SUSTAINABILITY –JUST IN TIME FOR A SPARKLING SUMMER.

FOR THOSE WHO MAY NOT BE FAMILIAR, CAN YOU TELL US A BIT ABOUT THE BELVOIR FARM STORY AND HOW THE BRAND CAME TO LIFE?

Our brand started life in the kitchen of the Manners’ household in the East Midlands way back in 1984, when Mary Manners began making Elderflower cordial using produce from the local fields in the vale of Belvoir. We began trading with local farm shops and businesses before gaining listings across multiple grocery chains across the country. After expanding our cordial range to 9 different flavours, it was decided that the business needed to expand into a new category. In 1997, the business began producing sparkling presse alongside our established cordials, this allowed us to venture into the on-trade and foodservice markets where we’ve really seen our brand flourish. Since then, the business has grown and grown, selling over 24 million units to customers across the world and last year we celebrated our 40th anniversary. The big news for 2025 is the introduction of our new sparkling presse 275ml bottles in place of our 250ml bottles, which we are hugely excited to launch.

BELVOIR IS KNOWN FOR ITS NATURAL INGREDIENTS. CAN YOU WALK US THROUGH YOUR CURRENT RANGE AND WHAT MAKES EACH PRODUCT STAND OUT?

Absolutely, everything we create here at Belvoir Farm is produced using natural ingredients. Whether it be our cordials, our sparkling presses or our canned Mocktails, we source the highest quality ingredients and never use anything artificial. The great thing about the Belvoir Farm range is that there really is something for everyone, our products are hugely versatile and offer themselves to a wide demographic. We’re constantly investing into product quality and NPD to drive excitement with our consumers and bring new shoppers into the category.

ARE THERE ANY NEW FLAVOURS BEING INTRODUCED FOR SUMMER 2025?

We’re always innovating here at Belvoir Farm, having just transitioned from 250ml bottles to 275ml but we’re also in the process of launching a new Mocktail flavour, Pink Grapefruit Paloma just in time for Summer.

HOW CAN BAR OPERATORS CREATIVELY INCORPORATE BELVOIR DRINKS INTO THEIR MENUS?

A real strength of our products are their versatility, take our Elderflower cordial for instance, a beautiful drink in it’s own right but it provides an amazing base ingredient for a Hugo Spritz! If you fancy something different, our canned mocktail range offers consumers a premium option within an emerging category, they also allow bar operators the luxury of a ready-mixed liquid to run a fully-fledged cocktail menu when mixed with alcohol. The same can also be said of our 275ml sparkling presses, all of which compliment a huge mix of spirits found within any bar setup. Our team is always on hand to work with customers on new and exciting serves and our website is also regularly updated with new recipes aimed to inspire any venues’ offering.

FOR VENUES LOOKING TO TAP INTO THE NO & LOW TREND, HOW DOES BELVOIR HELP THEM ELEVATE THEIR OFFERINGS?

This is a booming trend at the moment, with more and more people looking to moderate their drinking as well as a growing

number of people cutting out alcohol altogether. Often the lack of choice within the category can be tricky, but Belvoir Farm provide premium alternatives that customers recognise for their quality and impeccable taste! We’re seeing a rise in customer expectations across the on-trade, this category is in huge growth because people expect to see better options available to them, our products are a perfect fit within this trend.

HOW IMPORTANT IS SUSTAINABILITY AND INGREDIENT TRANSPARENCY TO YOUR CUSTOMER BASE, AND HOW DOES BELVOIR MEET THAT DEMAND?

Our mantra is to leave the land better than how we found it! We strive to source the finest quality ingredients and ensure that the drinks we produced can be traced along every step of their journey. Sustainability is at the heart of everything we do, we have a team working around the clock to guarantee that every aspect of our processes are operating in the most economical manner. We are also on course to achieve B-Corp status in the near future, an accolade the business has long-since aimed for! Our factory is fitted with solar-panelled roofing which provides around 40% of our total energy usage, we have owl boxes all around the farm and we even keep bees on site too. Our 30acre willow plantations are harvested every year to be used for sustainable energy practises and our barrels, plastic, glass, sugar bags and site waste are recycled. We are very proud to say that we’re a Zero to Landfill site!

IF THERE’S ONE REASON A VENUE MUST STOCK BELVOIR THIS SUMMER, WHAT WOULD IT BE?

Our products are of the highest quality in terms of ingredients and taste, we’re a great British brand who are striving to care for our people and our environment. We offer versatility to operators that is so crucial when space is so hard to find within bar fridges and we’ve been doing what we do for over 40 years! Further to this we’re a family run business striving to provide a personal service, we have a wealth of experience across the team and we’re keen to ensure that this is shared with customers and suppliers.

SUMMER’S HOTTEST SPIRIT

TEQUILA IS SET TO TAKE OVER UK BARS THIS SUMMER, WITH SALES IN LARGE VENUES AND BARS SURGING BY UP TO 26.6%. HOLLY BOLUS, SENIOR BRAND MANAGER AT GLOBAL BRANDS, EXPLORES HOW THIS VERSATILE SPIRIT IS TRANSFORMING COCKTAIL MENUS AND DRIVING NEW TRENDS LIKE THE ‘SWICY’ FLAVOUR PROFILE, WITH INNOVATIONS LIKE TAKE TEQUILA’S FLAVOURED LIQUEURS AT THE FOREFRONT OF THE MOVEMENT.

If there’s one spirit poised to dominate UK bars this summer, it’s tequila. Recent CGA data revealed that while overall spirits sales have declined, tequila’s value in the ontrade rose by 3.2% in 2024, reaching £276 million. This growth is particularly notable in large venues and bars, where tequila sales have surged by up to 26.6%1

The appeal lies in tequila’s versatility. It’s no longer confined to shots; patrons are sipping it neat, enjoying it over ice, or experimenting with it in cocktails. Classics like the Margarita, which is still widely considered the UK’s number one cocktail, and the Paloma remain firm favourites, but there’s a growing appetite for innovative serves that showcase tequila’s unique characteristics in new and unexpected ways.

At TAKE Tequila, we’ve embraced this adaptability. Our TAKE Tequila Blanco, crafted from 100% Blue Weber agave and double-distilled in copper column stills, offers a clean, crisp base that shines in both simple serves and complex cocktails. Alongside this, our range of flavoured tequila liqueurs offer bartenders ready-to-use solutions that can transform traditional cocktails into exciting new experiences. These aren’t mere infusions; they’re crafted to enhance the tequila’s natural profile, delivering depth and complexity without the need for additional modifiers.

One key trend continuing to gain momentum is the ‘swicy’ (sweet and spicy) flavour profile. Within this, Jalapeño-infused cocktails are leading the charge, as UK Google searches for “spicy margarita” climbed 148% in 20242. Our TAKE Jalapeño liqueur perfectly taps into this trend, delivering a balanced heat that complements the tequila’s agave notes, ideal for crafting spicy Margaritas that patrons are increasingly seeking.

In high-volume settings, efficiency and speed of service is vital. TAKE’s flavoured liqueurs streamline the cocktailmaking process, reducing the need for multiple ingredients and allowing for quicker service without compromising on quality or flavour. Refreshing a cocktail menu doesn’t have to involve extensive R&D. A simple swap – like incorporating TAKE Pineapple into a classic Margarita – can offer patrons a tropical twist that’s both familiar and novel. Whether sipping straight or as part of a freshly elevated cocktail, TAKE Tequila challenges those who think they don’t like tequila to think again!

As tequila’s momentum continues to build, now is the time for bars to tap into its potential. To find out more about how TAKE Tequila can help refresh your menu this summer, get in touch at sales@globalbrands.co.uk.

1. https://www.morningadvertiser.co.uk/Article/2025/03/06/cga-statistics-reveals-tequila-salesare-up-in-the-on-trade

2. Google Trends data

BLACK PEARL

BLENDING BOTANICAL COMPLEXITY WITH SUSTAINABILITY, VESPER BAR’S LUCIA MONTANELLI UNVEILS BLACK PEARL –A STRIKING CHAMPAGNE COCKTAIL THAT SHOWCASES THE CREATIVE POTENTIAL OF EVERLEAF’S NON-ALCOHOLIC APERITIFS.

NEW CREATIONS

Everleaf has been inspiring bartenders to craft unforgettable cocktails – both with and without alcohol – delivering flavour experiences that leave a lasting impression on guests’ minds.

When Paul Mathew set out to create Everleaf, his vision was clear: each flavour had to stand apart from anything found in alcoholic spirits, yet behave like a classic aperitif. The goal was to strike that perfect balance – familiar enough for bartenders to weave into well-known recipes, yet distinct enough to deserve a permanent spot on the back bar, whether for alcoholic or nonalcoholic serves.

Each expression in the Everleaf range carries the signature aperitif balance of sweetness and bitterness, but it’s the layers beyond that which make them memorable. Forest is rich with saffron and orange blossom, evoking the dappled warmth of woodland light. Mountain leans into cherry blossom and rosehip, offering a bold, aromatic lift. And Marine captures coastal freshness through the umami depth of kelp, brightened with zesty bergamot.

These are not just non-alcoholic options – they’re flavour experiences designed to spark creativity behind the bar and leave a lasting impression in the glass.

We spoke to Lucia Montanelli, Bar Manager at Vesper Bar at The Dorchester, to learn more about her creations using Everleaf.

“I chose Everleaf as the spirit of choice for cocktails because it delivers the depth and complexity of traditional spirits, while celebrating plants. It’s the perfect balance of flavour and sustainability. Everleaf is my go-to for building layered, nonalcoholic cocktails – it brings the same complexity and structure as a spirit, made from plants that elevate every drink.

BLACK PEARL

A vibrant, floral, and subtly bittersweet Champagne cocktail that combines botanical elegance, exotic fruit, and deep molasses complexity.

INGREDIENTS:

• 25ml Everleaf Mountain

• 20ml Tropical Champagne

• 10 Lychee liqueur

• 10 Forbidden molasses

• Top up Veuve Cliquot

Stir and strain then, serve in a chilled Grappa glass.

FORBIDDEN MOLASSES

Left over from the re–distillation into a Rotovap of the Dorchester forbidden fruit liqueur , bespoke product made exclusively for the Vesper bar at The Dorchester.

TROPICAL CHAMPAGNE

Syrup made with flat champagne, caster sugar and tropical rooibos tea.

INGREDIENTS:

1l Flat champagne

500g Sugar

5g Tea

Cook in sous vide and chill

“It tastes amazing and gives guests the opportunity to enjoy a cocktail with all the flavours. Crafted with care, rich in flavour, and perfect for those looking to drink more mindfully. Even though Everleaf is alcohol-free, its rich botanical depth makes it an exceptional ingredient in alcoholic cocktails, adding complexity, aroma, and balance without overpowering the spirit. It enhances, not replaces.”

Black Pearl features on Vesper Bar’s new menu, Eterna—a concept inspired by the Fibonacci and Golden Ratio. It’s part of the floral, fruity serves of the collection, visually represented by The Sunflower, an art piece displayed at the entrance to the bar.

No cocktail menu is complete without a sparkling serve, and at Vesper Bar, champagne is a staple. But with popularity comes the challenge of wastage. To tackle this, the team found a clever solution: giving leftover champagne a second life by transforming it into a tropical-inspired mix, adding both sustainability and intrigue to the serve. The final touch, the integration of Everleaf Mountain into the cocktail. everleafdrinks.com

KEEP IT COOL

JON HARGREAVES, NATIONAL ACCOUNT MANAGER AT FRANKE COFFEE SYSTEMS UK, SHARES HIS TOP-TIPS ON KEEPING GUESTS REFRESHED AND INVIGORATED WITH ICED COFFEE THIS SUMMER.

With summer finally here, now is the prime time for wet-led venues to promote a true Gen-Z and millennial favourite: iced coffee. While many younger customers opt for this refreshing drink year-round, there’s no denying the fact that iced coffee is on the rise among all demographics – especially now that the sun has appeared.

But how can pubs and bars introduce an iced coffee menu that stands out? The key is to ensure your professional coffee machine stays in optimal condition throughout the warm season, keeping customers invigorated – and your staff able to keep up with the influx of orders.

TIP #1: USE FRESH COFFEE BEANS

Fresh coffee beans make all the difference in achieving exceptional taste, aroma, and body – especially when extracted using intelligent technology like Franke’s iQFlow™.

It’s always a good idea to only add the coffee beans your staff expects to use for the day to the machine hoppers, to avoid any risk of stale beans (not to mention oil build-up, which can create costly machine issues later down the line). Of course, if customers place more iced coffee orders than expected that day, staff can simply refill the machine hoppers with beans stored in a sealed bag in a cool, dry place.

Jon’s takeaway: By using fresh coffee beans, you can guarantee delicious taste in every sip of iced coffee – alongside potentially significant savings from reduced ingredient waste.

TIP #2: OPT FOR FRESH, COLD MILK

Like coffee beans, milk is a crucial ingredient in iced coffee. Regardless of whether customers order it with dairy or a popular

alternative such as oat or almond, always ensure the milk is fresh and cold.

This means storing the milk in your machine fridge rather than leaving it out on the side to go warm, especially given the weather outside. Don’t forget to clean your coffee machine daily, either, to keep to the hygiene standards your venue strives to maintain (and your customers deserve).

Jon’s takeaway: Opt for fresh, cold milk in your coffee machine to keep milk build-up to a minimum – translating to reduced machine downtime and fewer missed sales opportunities.

TIP #3: PRIORITISE MACHINE HYGIENE

Having a professional coffee machine isn’t just about the day-today of serving customers; it’s an investment in your business. The trick to serving consistently great-tasting iced coffee comes down to machine cleanliness, achieved by:

• Pre-programming specific cleaning times

• Carrying out regular machine spot checks

• Keeping stock of machine cleaning products

It’s also vital to address on-screen error messages as soon as possible to deal with minor issues that could develop into a more expensive problem later.

Jon’s takeaway: By taking pride in your coffee machine inside and out, your staff can enjoy seamless operation throughout the summer – with maximum customer satisfaction.

Take your summer iced coffee menu to new heights with Franke’s Machine Finder.

Jon Hargreaves

REFRESH &

INVIGORATE your customers this summer with exceptional-tasting iced coffee.

DISCOVER

SB1200

the best-in-class coffee machine for pubs & bars ready for summer.

Serve a range of delicious beverages, from traditional espresso-based drinks to seasonal iced coffee and cold brew.

Offer your customers both dairy and alternative milk types, with no risk of cross-contamination from storage to cup, all thanks to Franke’s innovative IndividualMilk Technology.

COMPETITIVE SOCIALISING CONCEPTS

High-tech expertly crafted shuffleboard like you’ve never played before

DESIGN

AS SUMMER APPROACHES, WE EXPLORE HOW VENUES CAN SEAMLESSLY ALIGN WITH THE SEASON TO ENHANCE GUEST EXPERIENCES.

BUILT FOR BUZZ

WE SHARE FIVE TIKTOK-WORTHY DESIGN TRENDS TO BOOST VISUAL APPEAL AND INCREASE FOOT TRAFFIC THIS SUMMER.

1

HYPER-THEMED DECOR

Gen Z and Millennials love immersive, over-the-top environments that double as photo opportunities. Design a corner or full room around a hyper-specific theme – a tropical speakeasy, Y2K disco, or Mediterranean escape, for example.

Use bold lighting, quirky props and custom wallpaper to bring the concept to life.

Trending caption idea: “POV: You just discovered the most aesthetic bar in town.”

2

INTERACTIVE ELEMENTS

With 68% of people describing themselves as ‘very experience led’, incorporating some interactive design elements into your venue is essential to tap into this trend. Plus, TikTok loves interactive content, especially when it’s unexpected or satisfying!

Offer cocktail carousels for group bookings, drink-roulette wheels, magazine-style menus or even something as simple as a branded deck of cards for visitors to play with throughout their stay. Get creative here and hide a ‘golden card’ in each deck for guests to redeem at the bar for a free shot or drink.

Top tip: Encourage filming for those captivating “Wait for it...” moments!

3

ELEVATED RETRO AESTHETICS

Nostalgia is huge amongst guests — especially 70s-00s visuals updated with a modern twist. Young adults are craving vintage with a luxe or quirky twist! Lean into retro design elements, colour palettes and analogue technologies, such as vinyl record players, VHS tapes and rotary phones, that evoke emotions and encourage shareable moments. TikTok Factor: Feeds into aesthetic trends like #Y2K and #retrocore.

DRAMATIC DRINK PRESENTATION

TikTok loves theatrics. If your drink smokes, glows or changes colour — it’ll get posted. Dedicate a space on the menu that offers some ‘TikTok-able’ show-stopping serves – cocktails served with dry ice, adorned with edible flowers or mixed with colour-reactive ingredients. After all, visually pleasing drinks = user-generated content without asking.

Looking for inspiration? The Alchemist is known for its theatrical cocktails, with millions of TikTok views for their hypnotising potions that leave guests coming back for more.

4 5

GREENERY & ROOFTOP VIBES

Urban jungles and rooftop gardens are peak summer content — and guests love an outdoor vibe that feels like being abroad. If you have a rooftop, patio or garden area, go all in on outdoor decor with fairy lights, cosy textiles, and plants. You could even pick a theme exclusive to your outdoor space only, perhaps a vintage French Riviera feel or ‘La Dolce Vita’ vibes. Limited space? Bring the sunshine indoors with lush plant walls, hanging vines, floral ceilings and natural light – ideal for golden hour selfies and “soft life” content.

Viral Hook: “This hidden rooftop bar is the perfect place to enjoy a summer spritz…”

SUN-KISSED SPACES

WE HEAR FROM TOP ROOFTOP BAR OPERATORS AND DESIGN EXPERTS, SHARING THEIR ADVICE ON HOW VENUES CAN ADAPT THEIR INTERIORS TO ATTRACT MORE GUESTS AND BOOST FOOTFALL THIS SUMMER.

As the weather warms, bars are increasingly turning their outdoor spaces into vibrant extensions of their venues. From cosy patios to sun-drenched rooftops, these spaces offer an opportunity to reimagine interiors and create seasonal experiences that resonate with patrons. By fine-tuning their design, décor and atmosphere to align with each season, bars can elevate their offerings, attracting a wider audience and enhancing the overall guest experience.

Ahead of the summer, popular city bar, Savage Garden, have transformed their rooftop terrace into a summer escape with their exclusive Gris Blanc terrace, comfy seating, and shaded parasols. Designed to feel like a sky-high retreat, the team, consisting of Jessica Walker, Marketing Manager, Marco Matesi, General Manager, and Mario Giaconia, Bar Manager, have been working hard to ensure guests are comfortable in the warmer months – even when the temperature dips.

“Our summer terrace and heated balcony are key features,” they explain. “We’ve styled these spaces with comfortable seating to create a laid-back, yet, lively atmosphere. Our curated summer playlists and live DJs on select evenings bring that fun, summer energy and keep the party going from day to night.”

For a fully functional summer space, Savage Garden relies on a plethora of advance tech to ensure guest satisfaction and boost footfall.

“In summer months, technology is very important. We use mobile ordering, contactless payments, and QR codes to streamline the service, especially on the outdoor summer terrace. We also integrate social competitions and event promotions via social media to ensure customers are engaged,” the team state.

While not every venue has access to a beautiful outdoor space and skyline city views like Savage Garden do, there are endless ways to freshen up interiors and bring the sunshine inside.

DESIGN

Offering some expert tips on maximising space, the Savage Garden team urges venues to, “focus on comfort and atmosphere. Introduce summer-inspired comfy seating, soft textiles, and portable heaters to extend the use of smaller outdoor nooks. Even indoors, greenery, seasonal décor, and creative lighting can bring about a breezy summer feel. Bold branding and creative design touches help make compact spaces feel vibrant and inviting.”

Samm Bate, Social Media & PR Exec at Florattica Rooftop –another go-to summer rooftop bar – agrees, highlighting the value of attention to detail in elevating spaces.

“Even in venues with limited space or outdoor areas, it’s entirely possible to create a memorable summer experience. A strong sense of décor goes a long way — think vibrant floral arrangements, light linens, seasonal colour palettes, and wellconsidered lighting that brings warmth and atmosphere, even indoors.”

No summer terrace or beer garden? Bring the sunshine inside by crafting an exclusive, themed summer serves list.

“Florattica’s design is already deeply rooted in floral inspiration, and this summer, we’re embracing the theme more than ever,” Samm states. “Our brand-new cocktail menu has been created to capture the essence of summer. We’ve taken much-loved classics

from all seasons and reimagined them through the Florattica lens — creating a menu that’s bright, floral, and effortlessly stylish.”

Samm adds, “It’s all about creating pockets of escapism, whether through standout design features, sunny views over London City, a summer soundtrack, or thoughtful touches like chilled scented towels or signature spritzes on arrival.”

While Florattica’s panoramic views sell themselves during the summer months, the venue’s dedication to quality and attention to detail is what keeps guests coming back year after year and month after month. Samm reveals, “At Florattica, striking the right balance between on-trend design and dayto-day practicality is essential, especially when footfall is at its highest. Quality is something we consciously invest in — our soft furnishings and décor such as lighting, heated chair covers, and a wind-detect canopy, are carefully selected to ensure they continue to look fresh, clean, and impeccably maintained.”

Cult Furniture, experts in everything on-trade design, offer a wide range of stylish, yet, durable furniture no matter the venue – something that Kiri Gray, PR & Partnerships Manager at Cult Furniture, doesn’t think operators should have to compromise on.

“Durability is key, but it doesn’t have to come at the expense of style,” she says. “High-traffic venues are looking for pieces that deliver on both aesthetics and performance. At Cult, we design

with this in mind, using UV-protected, water-resistant materials, and a range of Crib-5 furniture available. The best summer-ready designs are those that feel luxurious but are built to last.”

Focusing on outdoor spaces, Kiri shares, “This summer, we’re seeing a shift towards creating outdoor areas that feel like thoughtful extensions of the interiors, rather than an afterthought. Venues are investing in more standout furniture, ambient lighting, and modular seating to make alfresco spaces both functional and visually inviting. It’s all about cultivating atmosphere, places where guests want to linger.”

For indoor spaces, it should be the same – a seamless flow indoors to out, even if space is limited.

“Light, texture and colour do the heavy lifting; lighter wood tones, breezy upholstery fabrics, and botanical touches are all trending. We’re seeing more venues embrace a Mediterraneaninspired palette: terracotta, olive, warm neutrals, and brushed metals which fits the summer mood. Layering in soft lighting, lots of curved silhouettes and adaptable seating keeps the energy light.”

When it comes to setting the mood in venues this summer, the power of lighting should not be overlooked – especially for those venues with space limitations.

David Morgan, Founder and MD of Radiant Architectural Lighting, explains, “A dynamic lighting effect can ensure that outside space extends the footprint of the venue and provides an additional choice of atmosphere for guests. For night-time venues, lighting of course plays the most crucial role in creating the right ambiance to ensure the space is exciting, welcoming and memorable.”

With the right effect, lighting can add so much dimension to a space, and as David continues to explain, more clients are moving away from uniform flat lighting. “Pools of light are important, but increasingly, venues are using Radiant’s Water Effect lighting and Fire Effect lighting to create dynamic lit effects that create interest for the customer and also superb Instagram images –the perfect backdrop to great cocktails,” he shares.

Another benefit of quality lighting, like wireless lighting control systems, is the opportunity for boundless creativity and personalisation.

“Wireless lighting control systems mean that each individual luminaire can be controlled and adjusted, sometimes throughout the evening, to create different moods and adjust the lighting effects. Our effect lights are proving popular for creating water and fire effects both inside and outside venues. Our external lighting at Battersea’s Art’otel for example significantly enhanced the exterior façade,” David states.

As the summer season brings longer days and warmer nights, rooftop bars and hospitality venues have a unique opportunity to transform their spaces into unforgettable seasonal destinations. From thoughtful design updates and creative lighting to techsavvy enhancements and vibrant, summer-inspired menus, the key lies in crafting immersive, comfortable environments that invite guests to stay longer and return often. Whether through panoramic views or clever indoor adaptations, successful summer venues balance atmosphere, style and functionality — proving that with the right approach, any space can capture the spirit of the season.

Reliable dishwashing performance for every challenge.

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

Short cycles and top-class cleaning results ensure that crockery is ready for use again in no time. Simplicity of operation and a broad range of programmes make MasterLine a most efficient member of the team.

SCENT OF SOPHISTICATION

EXPLORE HOW ECOSCENT IS REDEFINING THE BAR AND NIGHTLIFE EXPERIENCE THROUGH THEIR RANGE OF METICULOUSLY BLENDED FRAGRANCES.

In today’s competitive hospitality landscape, creating a standout experience for guests goes beyond great music and expertly mixed drinks. It’s about crafting an atmosphere that engages all the senses – and increasingly, savvy bar and nightclub owners are discovering that scent is the secret ingredient to doing just that. At the forefront of this olfactory revolution is EcoScent, a luxury fragrance specialist transforming venues across the UK and beyond.

EcoScent’s state-of-the-art scenting solutions are designed to elevate the ambience of any space, whether you’re cultivating a high-octane party vibe or curating a more laid-back, intimate lounge setting. By diffusing their meticulously blended fragrances, EcoScent helps bars and nightclubs create a sensory environment that not only entices guests through the door but encourages them to stay, spend and return.

The science behind scenting is compelling. Research has shown that fragrance has a direct influence on mood, guest satisfaction, and even consumer behaviour. A well-scented space can increase dwell time, drive up spending, and leave a lasting impression. For venues aiming to build customer loyalty and stand out in a saturated market, scenting has become a powerful tool – and EcoScent is leading the charge.

Whether you choose from their signature collection or opt for a bespoke fragrance crafted specifically for your venue, EcoScent offers a fully customisable experience. Their expert team works closely with clients to design a scent profile that perfectly complements the character and energy of the space. The result? An immersive atmosphere that resonates emotionally with guests and enhances the overall aesthetic of your brand.

But luxury doesn’t have to come at the cost of sustainability. EcoScent is as committed to environmental responsibility as it is to olfactory excellence. Their fragrances are created using highquality, eco-friendly ingredients, and their cutting-edge diffusion systems are engineered for efficiency and control. Features such as Bluetooth connectivity, WiFi compatibility, LCD timers, and manual touch functions allow you to tailor scent delivery with precision, ensuring a subtle yet effective fragrance presence throughout the venue.

As guests grow increasingly discerning, investing in the sensory appeal of your bar or nightclub is no longer optional – it’s essential. With EcoScent, you’re not just adding a fragrance; you’re making a statement. A statement of sophistication, sustainability, and an unwavering commitment to guest experience.

Elevate your space. Impress your guests. Choose EcoScent –the luxury scenting solution redefining nightlife.

ecoscent.co.uk

SALUTE!

DRINK THE ITALIAN WAY: BAR ITA BRINGS THE SPIRIT OF ITALIAN APERITIVO TO BCB LONDON 2025

From June 30 to July 1, Bar ITA returns to stand GG-04 for the first-ever London edition of Bar Convent (BCB), hosted at the iconic Tobacco Dock. This exciting event is a must for mixology professionals, drinks enthusiasts, and anyone eager to discover the timeless charm of the Italian Aperitivo.

In recent years, the global cocktail renaissance has reignited interest in classic spirits and artisanal ingredients. Within this context, aperitivo culture has experienced a remarkable resurgence, captivating a new generation with its elegance, versatility, and unique blend of tradition and innovation.

“BCB London presents an extraordinary opportunity to celebrate and support both the hospitality sector and the drinks industry across the UK in a distinctive and meaningful way. We warmly invite everyone to explore the finest Made in Italy spirits and experience the true art of Italian mixology,” says Giovanni Sacchi, Director of ITA London.

Presented by the Italian Trade Agency (ITA), Bar ITA will showcase a carefully curated selection of Italian brands -from aperitifs and bitters to liqueurs - demonstrating how producers balance heritage with contemporary trends while embracing the future of mindful drinking.

More than just a pre-dinner drink, aperitivo embodies the essence of Italian hospitality: a relaxed, early-evening ritual to unwind, socialise, and celebrate life’s simple pleasures.

This style of casual, lower-tempo socialising is gaining momentum in the UK, reflecting a global trend. According to IWSR, British consumers increasingly prefer lighter, stylish predinner drinks over late-night, high-energy sessions.

“There’s a clear movement in the UK from shots to sophistication,” says Emily Neill, COO at IWSR.

Between 2018 and 2023, UK sales of bitters and aperitifs grew

at a +5% CAGR, while liqueurs rose by +4%, a testament to the growing appeal of versatile drinks suited to informal, all-day occasions.

Today, aperitivo culture in the UK is evolving into a sophisticated ritual embraced by an ever-widening audience.

Bar ITA will also feature non-alcoholic alternatives, proving that aperitivo is an inclusive experience for all tastes.

Join us at stand GG-04 to explore the finest Made in Italy spirits and experience the true art of Italian Aperitivo. Salute!

For more information, contact: foodwine.london@ice.it

WE ARE PROUD TO PRESENT THE EXCEPTIONAL BRANDS FEATURED AT BAR ITA, READY FOR YOU TO TASTE AND ENJOY THEIR SENSATIONAL PRODUCTS:

• Amaro Santoni – The Aperitivo Born in Florence

• Athanasia

• Distilleria Nardini

• Distilleria Numa

• Distilleria Varnelli

• Distillerie Camel - Bepi Tosolini

• Italspirits

• Musa

• Montenegro

• Pallini

• Poli Distillerie

• Strega Alberti Benevento

• VS Spirits

Any colour you like Literally

ColourWash allows full customisation of our Advantage Range dishwashers’ and glasswashers’ exterior panels, sprayed to any RAL or Pantone colour designation. And that’s not all. You can also choose between a matt or gloss finish to give you as much or little sheen as you desire.

KŌDO MANCHESTER

IN THE EVER-EVOLVING WORLD OF HOSPITALITY, KŌDO STANDS OUT AS AN EXCITING AND UNIQUE CONCEPT THAT COMBINES ELEMENTS OF NOSTALGIA, CULTURAL FUSION AND IMMERSIVE EXPERIENCES. THE VENUE’S STORY IS ONE OF EVOLUTION AND DARING INNOVATION, AND IT HAS QUICKLY GAINED A REPUTATION FOR OFFERING GUESTS MORE THAN JUST A DRINK, BUT ALSO AN ADVENTURE. CHRIS MELVILLE, OPERATIONS MANAGER, AND LOUI MURRAY, GENERAL MANAGER, TELL US MORE.

The journey to Kōdo began with its precursor, The Washhouse, a venue that started from humble beginnings. According to Chris, Kōdo was born out of a desire to return to those “nostalgic days” when bars had a certain mysterious charm. “As our original bar, The Washhouse, evolved from humble beginnings, we noticed a shift in our demographic. Kōdo was created to bring us back to those nostalgic days,” Chris shares.

At its heart, Kōdo is a Japanese and cyberpunk-inspired speakeasy. This concept blends two distinct and fascinating worlds. Its design incorporates elements of prohibitionera secrecy, with a hidden entrance that seems to be on a “questionable street.” Guests must obtain a weekly-changing entrance code via Kōdo’s Instagram account, adding an element of exclusivity and adventure to their visit. Chris emphasises that, “We don’t list our address on social media, as we believe that discovering us is part of the adventure.” The speakeasy theme is further underscored by the futuristic and slightly dystopian elements of cyberpunk culture and media, including moody, yet opulent, neon lights, and a sense of stepping into another ‘underground’ world.

When it comes to drinks, Kōdo takes a distinctive approach that combines Eastern ingredients with Western drinking styles. The venue’s cocktails are not simply drinks, but experiments in flavour, blending familiar and unfamiliar tastes. “Our aim is to blend Western drinking profiles with Eastern ingredients,” Loui explains. “While Japanese bartending is known for its precision and subtlety, we take a bolder approach, delivering drinks that pack a punch in terms of flavour.”

The cocktails at Kōdo are crafted with creativity and skill, often featuring lesser-known pan-Asian spirits like Shochu and Awamori. In addition, every drink includes at least one homemade ingredient to ensure a unique experience for guests. One of the most popular offerings is the Clarified Kampo, which features a butter and sweet potato fat wash, giving it a rich and unexpected flavour profile. Explaining the value of this approach, Loui shares, “This allows us to showcase our creativity and expertise. We also rotate a back bar of high-end spirits, such as Baiju, world whiskies and beyond, to enhance the experience.”

Behind the carefully curated serves at Kōdo is a team of highly skilled mixologists, including Salem James, also known as the ‘Sake Slinger’. Previously of Sexy Fish Manchester, Salem won the title of last year’s Sipsmith Cygnus Cocktail Competition with their minimum-waste Martini, Nuwas, and brings a fresh stance to Kōdo with an innate passion and dedication to the craft. Joining Salem behind the bar is Head Bartender, Harrison

Bradbury, a rising star in the cocktail scene, whose skill and ambition mark him as one to watch.

At Kōdo, it’s not just about the drinks, it’s about creating an atmosphere that transports guests to another world. According to Chris, the venue’s atmosphere is one of its most defining features. “What truly sets Kōdo apart is the atmosphere we’ve created – a place where guests feel like they’ve stepped into another world, leaving their own behind,” Chris reveals.

One of the key aspects of Kōdo’s success is its ability to blend high-end cocktail bar elements with a sense of comfort and inclusivity. While the theme and branding might initially attract guests, “it’s the experience that keeps them coming back,” Loui states. “Our service style is designed to make every guest feel welcome, even when trying something new for the first time, ensuring it’s never intimidating.”

Moreover, the secrecy surrounding the venue only adds to its appeal. Guests enjoy the thrill of discovering something exclusive, and, as Loui suggests, this sense of mystery has “helped Kōdo build a loyal following, with many guests traveling from other cities just to experience it.”

As someone with over 20 years of experience in the industry, Chris is keen to share his wisdom with other venue operators. For him, creativity and a constant willingness to learn are key

to standing out. “Play! It’s the best way to learn. I’ve been in this profession for two decades, and every day I aim to learn something new by the end of it. Always approach every task with a beginner’s mindset – strive to be the best you can be in that moment,” he advises.

Chris also believes that empowering staff to experiment and try new things is vital for success. “As an operator, you need to empower your staff and give them some freedom to experiment,” he says. “We all know how to twist a classic cocktail, but don’t be afraid to go even further and try something unconventional.”

Additionally, Chris emphasises the importance of connection — not just with guests, but also with staff. He says, “Sometimes, simply taking the time to connect with a guest can make a world of difference.” Chris’s philosophy is that hospitality begins with a strong internal culture. “Operators need to be hospitable to their staff, who, in turn, will pass that warmth on to the guests,” he explains. Kōdo’s success, in part, lies in its reversed staff hierarchy, with owners at the bottom, providing support to their teams, who, in turn, support their guests. Chris explains, “Management should be the bedrock of the staff pyramid, providing support to those above them (supervisors, etc.), who in turn support their teams. My aim is always to be the worst staff member on the team. When that’s the case, I know my team is the best in the world!”

Despite being relatively young, Kōdo has big plans for the future. According to Chris, the bar’s short-term goal is focused on surviving the current challenging trading period, while

maintaining the creative energy that makes the venue so special. “We plan to achieve this by fostering an enjoyable atmosphere for our staff, encouraging them to embrace creative bartending, and engaging with our hospitality community,” he explains.

Looking further ahead, Kōdo’s long-term goal is, in Loui’s words, “To create a space where fellow bartenders and industry professionals can come, enjoy great drinks at a reasonable price, and bounce ideas off each other.

“At the same time, we want to ensure we don’t alienate the general public, so we will maintain an inclusive atmosphere, free from any elitist attitudes that bartenders can sometimes fall into,” he adds.

Kōdo has quickly cemented itself as a standout venue in the industry, offering a combination of mystery, creativity and high-quality service. With its unique blend of Japanese and cyberpunk influences, an innovative approach to cocktails, and a commitment to creating an immersive experience for its guests, Kōdo continues to push the boundaries of what a wetled venue can be. As Chris summarises, “We’re committed to keeping things fresh, always working on something new so that our menus don’t become mundane or predictable.” And with that foundation, Kōdo’s future looks bright, with a promise to captivate guests and industry professionals alike.

Words from Chris Melville, Operations Manager and Loui Murray, General Manager at Kōdo Manchester.

@kodomanchester kodomanchester.com

WE TAKE A DEEP DIVE INTO THE CATEGORY, SHARING HOW VENUES CAN REIMAGINE THEIR GIN OFFERINGS.

IGNITING G-INTEREST

AS GIN FACES FRESH CHALLENGES IN A SHIFTING DRINKS LANDSCAPE, THIS FEATURE EXPLORES HOW VENUES CAN REIGNITE INTEREST IN THE CATEGORY. FROM AUTHENTIC STORYTELLING TO ELEVATED SERVES AND PREMIUM CRAFT OFFERINGS, LEADING VOICES FROM ACROSS THE INDUSTRY SHARE INSIGHTS ON HOW TO PUT GIN BACK IN THE SPOTLIGHT – AND BACK IN GUESTS’ GLASSES.

Gin has long been a staple of the back bar — from classic G&Ts to contemporary craft infusions — yet, in recent years, its popularity has faced fresh competition from other expanding categories and changing consumer habits. In this article, we explore how venues can reignite guests’ passion for this storied spirit, with insights from leading gin brands and top bartenders reimagining the gin experience. From creative serves to engaging storytelling, we uncover what it takes to elevate serves and put gin back in the spotlight.

Recent trends show that gin is facing a tough challenge in the On Premise sector. As CGA by NIQ’s On Premise Measurement

(OPM) solution reveals, “sales by value fell 10.6% in the 12 months to 22 March—a steeper fall than the figure of 3.4% for the spirits category as a whole.”

Violetta Njunina, CGA by NIQ Client Director, further explains that consumer habits have had an impact on the category, “Cost-of-living pressures and a trend towards moderation have worked against gin as well as other spirits categories, and many consumers have switched to other drinks that are perceived to offer better value for money.”

Despite these challenges, though, there’s still potential for gin to win back its place in consumers’ hearts. By focusing on “quality, value and messaging,” as Violetta says, both venues and

A SPOTLIGHT ON: GIN

suppliers can tap into what makes gin so special and reinvigorate its appeal.

For Andy Loudon, Director of Bars at Rosewood London, gin holds a valuable place on menus, and when talking about the category’s current state, believes the future is bright.

“What’s shifted is the pace,” he explains. “The 2010–2020 gin boom was with new brands landing every week, flavour trends swinging from pink to botanical to the plentiful. That surge has settled now, but I wouldn’t call the category quiet. We’ve just moved into a more intentional phase.”

Singing gin’s praises, Andy continues, “Right now, gin holds its ground on menus because it earns it –versatile, expressive, and still one of the best spirits to build a drink around.”

Antonio Franzese, Silent Pool Gin Brand Ambassador, sees the shift in the gin category as one of refinement, with consumers valuing authenticity. “Gin has matured into a spirit defined by quality, craft and provenance. Drinkers increasingly seek authenticity over novelty, favouring classic, layered gins like Silent Pool Gin,” he explains.

Silent Pool Gin is the perfect answer to this echoing call for quality – with craftsmanship and complexity at its core. Antonio shares, “Silent Pool Gin is a London Dry Gin, handcrafted with 24 botanicals carefully balancing floral, citrus, herbal, and spice

PINK LADY SPRITZ RECIPE

INGREDIENTS

• 50ml Caorunn Gin

• 25ml Pink Lady cordial – or cloudy apple juice

• 20ml lime juice

• Top with soda water

METHOD

Build and top with soda water, stir over ice and finish with rolled red apple peel with mint leaf garnish.

notes. The inclusion of locally sourced honey creates an elegant, rich texture on the palate. With each sip, we want drinkers to feel connected to the natural beauty of the English countryside, craftsmanship, and timeless quality.”

To rekindle ‘g-interest’ amongst guests, storytelling is key – whether that means stocking up on spirits steeped in provenance and authenticity, or training staff to tell a tale through their serves. Angelique Jullienne, Global Marketing and Communications Director at Maison Ferrand, highlights the importance of storytelling, “Storytelling is what gives a spirit its soul. It’s the difference between pouring a drink and creating a moment, something memorable, something meaningful. And with Citadelle, there’s no shortage of stories worth sharing.

“Citadelle is about embracing the French art de vivre, that beautifully unhurried way of enjoying life where care, creativity, and quality come first,” she continues. “It’s in the details: the shared aperitif, the balance of flavour, the rituals that turn simple moments into lasting memories. Whether served in a refined cocktail or a laid-back Gin & Tonic, Citadelle brings both elegance and generosity to the glass.”

Rocco Milano, Executive Vice President of Sales at By Dre and Snoop, advises bartenders to “start with the craft” and bridge the gap between the spirit, its story, and the guest.

“STILL G.I.N uses vacuum distillation, preserving bright citrus and delicate botanicals. That clarity shows in both aroma and taste. It’s incredibly versatile – standing up in cocktails where vodka or tequila might usually take the lead. When guests hear that and taste it, it clicks—they get why this gin is different,” he explains.

Andy agrees, underscoring the value of education and knowledge in reviving guests’ perceptions of gin. “Start by

knowing your stuff. Then, share it well,” he urges.

“Gin’s full of stories, about medicine, class divides, botanical origins, and social rituals. But, too often, we lean on the same half-told anecdotes. The good ones though – the ones that connect production with place, or show how flavour evolves across styles – make people stop and listen. It’s not about giving a lecture or boring someone half to death with distillation principles. It’s about framing the drink in a way that draws people in.”

In Carolyn Bennett’s, Chief Marketing Officer, Kennet Crayfish Company, opinion, “The best story is sustainability.

“Kennet Crayfish gin is just one of the products we have developed to ensure that nothing goes to waste. It also helps to protect the delicate eco-system of chalk streams, precious and rare waterways under threat from this non-native species. The result is a unique and delicious premium gin.” She says.

According recent CGA data, more than a third (36%) of gin consumers say quality is a driver of choice, while 26% say their purchases are motivated by value, “highlighting the need for bars to find the sweet spot of value and quality and provide a range that fulfils both needs,” Violetta says.

However, with a growing trend of premiumisation across all categories as well as, guests’ increasing discernment surrounding serves, their ingredients and provenance, it is no doubt that we are on the cusp of, what Olly Horner, Co-Founder of Palmaráe, describes as the “golden” era of gin – with more, luxurious and striking spirits appearing on menus.

“Palmaráe was born from a desire to champion a new wave of gin that speaks to today’s socially conscious, experience-driven drinkers,” Olly describes. “By marrying the vibrant, sun-soaked botanicals of Marrakech—mandarin, orange blossom, Moroccan

Spirit of Summer

Discover the all-new JUNE Mango & Passion Fruit. A sun-kissed twist on your favourite summer gin. Bursting with lush tropical mango and tangy passion fruit, balanced by G’Vine’s signature grape spirit smoothness. Perfect over ice with a splash of tonic or in a refreshing spritz, this dazzling spirit transforms every gathering into a sun-soaked celebration.

CONTACT PARAGON BRANDS ｜ HELLO@PARAGONBRANDS.CO.UK

A SPOTLIGHT ON: GIN

mint, and Medjool dates—with refined distillation techniques from Cognac, we’ve created a gin that offers both adventure and elegance. This sipping gin is designed to transport the drinker to a serene oasis, evoking warmth, escapism, and a touch of luxury.

“In a world that’s increasingly sugar-conscious and additiveaverse, we believe gin’s purity is about to be recognised—and Palmaráe is perfectly placed to lead that moment,” he adds.

So, how can bartenders win over guests with stand-out gin serves – especially those who are not avid gin drinkers?

Rocco suggests, “Match their usual and use familiar formats –Gin Mojito, Mule, Paloma, or Espresso Martini. They show how well the spirit holds up and elevates the cocktail, winning over non-gin drinkers.

“A French 75 is perfect for showcasing what makes this gin stand out—elegant, bright, and complex,” he adds – and Angelique agrees.

“The French 75 without a doubt. Light, sparkling, and effortlessly elegant, it has a way of charming even the most hesitant gin drinker. With its bright citrus, subtle sweetness, and celebratory sparkle, it’s both approachable and refined, a cocktail that feels like a treat from the very first sip.”

Offering gin flights can also stir excitement and make menus memorable – but they must be sophisticated and thoughtful to ensure success amongst guests. Antonio comments, “Create a Martini Flight featuring Silent Pool Gin. Serve a dry, wet, and dirty martini side-by-side to showcase how the gin’s elegant character evolves across styles. Focus on perfect dilution, chilled glassware, and simple, premium aromatic garnishes like an orange twist, or one of our handcrafted aroma garnishes, such as Bergamot Orange or Pear and Patchouli.”

Andy echoes these words, stressing the importance of purpose

in building the perfect gin flight for customers.

“First off, never do neat gin flights – no one enjoys that. Structure it around the Martini instead. Change the gin, change the ratio, change the garnish. Keep the build the same, but let the nuances shine. It gives people something to compare without being overwhelmed.

“Wrap the whole thing in context too. Why this brand? Why this profile? What sets this one apart? Storytelling should never be an afterthought, it’s the hook,” he finishes.

Despite gin’s recent hurdles, the future looks bright –cementing itself as a category rich in versatility and resilience, and, soon, a category defined by precision and provenance.

“Gin is not going anywhere,” Andy confirms. “It’s quick to produce, endlessly versatile, and familiar enough to stay relevant as guest preferences evolve.

“What we’re seeing now isn’t a drop-off, it’s a filter. Guests are being more selective – they want to know the why behind what they’re drinking. This is a good thing, pushing producers to tighten their approach, and bartenders to be sharper in their selections. It keeps the whole category focused.

“The era of novelty for novelty’s sake is behind us. The future’s about precision and provenance,” he adds.

Far from fading, gin is evolving. As guests grow more discerning, the opportunity lies in offering elevated, story-driven experiences rooted in authenticity, quality, and craft. From premium, provenance-led gins to thoughtfully curated serves and flights, there’s plenty of room to reignite ‘g-interest’ with intention and imagination. As the category evolves from mass novelty to meaningful nuance, gin’s next chapter promises to be one of purpose, precision, and enduring appeal.

A SPOTLIGHT

THE PURSUIT OF PURITY

CELEBRATE WORLD GIN DAY WITH THE BARTENDER’S FAVOURITE – MARTIN MILLER’S GIN.

As World Gin Day approaches on 14th June, it’s the perfect time to celebrate the brand widely acknowledged for triggering the gin renaissance –Martin Miller’s. Born in a Notting Hill pub in 1999, visionary Martin Miller decided to create the “finest gin money can buy”. This quest for perfection took Martin Miller on a journey to Iceland, in search one of the purest waters on earth. Icelandic spring water originates from 800-year snowfall and is filtered of minerals by volcanic rock, creating Martin Miller’s signature complex nose and signature silky mouthfeel.

Martin Miller’s has an enduring reputation as a bartender’s gin of choice. Praised by some of the world’s best, including Danil Nevsky, Miller’s offers expert training, bartender nights, incentive programmes, and a culture of creativity behind the bar. With a brand-new programme set to launch, focusing on bartender wellness and restoration, Martin Miller’s is well and truly the bartender’s best kept secret.

Cited by the Guardian as converting even gin sceptics, its superior smoothness means it shines in innovative obscure serves, down to classics such as a Gin Martini or a Negroni. A testament to Miller’s harmony in a Negroni is the menu at The Alchemist Group. Not only is Miller’s the gin of choice across all 23 sites in their signature Negroni, their newly launched in Monument has a dedicated Negroni bar boasting three twists of the Italian classic with Martin Miller’s. Set to launch into Stonegate’s Be at One bars and Chapter Collection, as well as Montpelier’s, Miller’s is increasing distribution this year.

The acclaim for Martin Miller’s doesn’t stop at the trade. In a saturated gin market, consumers are increasingly seeking quality and sophistication, and Martin Miller’s makes a truly excellent gin and tonic. Best paired with basil and grapefruit, it’s the perfect upsell for bars looking for the perfect premium gin.

Martin Miller’s is a modern twist on classic tradition. With its double distillation process, the gin is expertly balanced between the headier juniper and bright refreshing citrus notes.

These botanicals will be brought to life this summer, with a Martin Miller’s immersive botanical garden on the John Lewis Benugo 1864 rooftop bar. Patrons can sip on seasonal Martin Miller’s brambles whilst looking over the skyline of the city where the brand was born. Not only can they taste the botanicals from Angelica to Liquorice root in either a Lychee, Gooseberry and Blackcurrant or a Rose and Hibiscus Bramble, they are treated to a multisensory experience, where they can see, touch and smell the range of botanicals planted around them.

Martin Miller will always be remembered for his pioneering,

relentless and nonconformist spirit. His quest for perfection and determination to create the very best gin has resulted in the World’s Most Awarded Gin, a perfect tipple for World Gin Day. martinmillersgin.com

HOSPITALITY AROUND THE WORLD

LE BAR

KARIM BRITEL, BAR MANAGER AT THE BAR AT ROYAL MANSOUR CASABLANCA, OFFERS A GLIMPSE INTO THE BAR AT ROYAL MANSOUR CASABLANCA, AN ICONIC DESTINATION THAT EFFORTLESSLY COMBINES TIMELESS VINTAGE GLAMOUR WITH CUTTING-EDGE MIXOLOGY, DRAWING IN HOTEL GUESTS AND LOCALS IN EQUAL MEASURE.

WHAT’S THE STORY BEHIND THE BAR AT ROYAL MANSOUR CASABLANCA?

The Bar at the Royal Mansour Casablanca is a timeless haven that captures the soul of the city through a lens of vintage elegance and cultural richness. Steeped in history, the venue pays homage to the golden age of the 1950s, a time of cinematic romance and effortless glamour, when Casablanca experienced an exciting age of development and expansion.

Its design draws inspiration from classic Art Deco, with soft, ambient lighting, soaring ceilings and exquisite Italian marble, creating an atmosphere that feels both intimate and grand.

More than just a bar, it’s a curated experience that invites guests to step into a different era. Located just moments from the bustling port and the historic Old Medina, it serves as a stylish meeting point for both travellers and locals. The bar is known for its meticulously crafted signature cocktails and modern classics, while cigar enthusiasts will appreciate the impressive selection of premium Cuban cigars.

Whether you’re enjoying a quiet teatime accompanied by the soft melodies of a live pianist, or engaging in a lively evening over cocktails, The Bar offers a unique blend of nostalgia and sophistication—elevated, always, by the impeccable Royal Mansour hospitality.

PLEASE TALK US THROUGH THE DRINKS’ MENU; HOW WAS THIS CRAFTED, AND WHAT DO YOU CONSIDER TO BE THE STANDOUT ELEMENTS?

Creativity lies at the heart of our drinks’ menu. Each signature cocktail has been thoughtfully crafted to echo the elegance of the Art Deco era, allowing guests to fully immerse themselves in the ambiance and design of the bar. The goal is to create a seamless connection between the setting and the sensory experience.

At The Bar, we celebrate the artistry of classic mixology while embracing modern creativity. For those who appreciate timeless elegance, our bartenders take pride in serving much-loved classics with finesse and attention to detail, from the cherrypicked glass to the final flourishes.

Inspired by Casablanca’s cosmopolitan energy, we’ve also introduced a selection of crafted drinks infused with Moroccan herbs, spices and botanicals. These creations offer a unique journey through local flavours and textures, designed to surprise and delight.

What truly defines our menu is the passion and precision behind every drink. From concept to execution, each creation is made to offer guests a moment of discovery and enjoyment in a setting that’s both stylish and inviting.

HOSPITALITY AROUND THE WORLD

WHAT ROLE DOES CREATIVITY AND INNOVATION PLAY IN THE DRINKS, CONSIDERING THE NON-ALCOHOLIC OFFERING?

Creativity and innovation play a key role in shaping our drinks menu. We elevate our non-alcoholic offerings by using fresh ingredients, aromatic herbs, specialty teas and artisanal syrups to create unique and vibrant flavours.

Our crafted beverages are designed to offer complexity and depth, with each drink carefully composed to provide a sophisticated and memorable experience. We also offer healthconscious options that showcase the natural bounty of Moroccan fruits and vegetables, giving our guests a refined and nourishing choice.

A highlight of our menu is the TAFILALET, a signature creation made with fresh apple juice, avocado, Majhoul dates and spinach—a perfect example of the creativity that defines our non-alcoholic offerings

HOW DOES THE BAR AT ROYAL MANSOUR CASABLANCA APPEAL TO BOTH HOTEL RESIDENTS AND LOCALS; WHAT ARE THE ELEMENTS TO ITS SUCCESS ACROSS A RANGE OF GUESTS?

The Bar at Royal Mansour Casablanca has perfected the art of creating an inviting space that appeals to both hotel guests and locals alike. Its success stems from several key elements that cater to a wide range of visitors.

The venue’s retro-inspired décor, with its nods to the glamour of 1950s Casablanca, resonates with locals who have a deep appreciation for the city’s rich history. At the same time, it offers hotel guests an authentic cultural experience that connects them to the spirit of Casablanca.

Central to its appeal are Royal Mansour’s warm hospitality and impeccable service, ensuring that every guest feels welcomed and valued, whether they’re here for a casual visit, or a special occasion.

The bar also boasts a unique and varied drinks menu, featuring both classic and creative drinks, attracting those with a refined taste for bespoke beverages. The offerings stand out for their originality, allowing guests to enjoy a refreshing and memorable experience.

Additionally, the cosy yet sophisticated atmosphere strikes a perfect balance between casual and upscale preferences. Whether for a relaxed evening or a more formal gathering, The Bar provides a versatile setting that ensures every guest feels comfortable and well taken care of.

HOW DOES THE BAR AND

ITS

TEAM STAY ON TOP OF INDUSTRY INNOVATIONS AND LEAD THE WAY IN MIXOLOGY EXCELLENCE?

The Bar at the Royal Mansour Casablanca stays ahead in mixology excellence through a commitment to continuous learning, creativity and innovation. Our team is dedicated to constantly exploring new techniques, ingredients and trends to ensure we offer a unique and forward-thinking experience for every guest.

By staying in tune with the latest industry advancements and embracing the art of experimentation, we continually push the boundaries of flavour and presentation. This approach allows us to craft memorable, inventive drinks that captivate the senses and offer something fresh with every visit.

Our dedication to excellence is reflected in the passion and expertise that each team member brings to their craft, ensuring that every experience at the bar is nothing short of exceptional.

ARE THERE ANY TRENDS OR SPECIFIC SERVES THAT ARE POPULAR AMONGST GUESTS CURRENTLY; OR ANY INGREDIENTS AND FLAVOURS THAT YOU’RE CHAMPIONING?

The cocktail culture in Morocco is still evolving, with new trends and innovations gaining momentum, and we’re excited to see a growing appreciation for post-modern classic cocktails. At The Bar, we take great pride in executing these drinks to perfection, ensuring they become staples in Casablanca’s growing cocktail culture. Our focus is on respecting the history of each creation while adding our unique touch.

This year, we’re noticing an increasing interest in sour and spicy flavour profiles. Bold ingredients such as yuzu, geranium, and a variety of strong spices are captivating guests. These flavours are carefully balanced to elevate the sensory experience, offering a refreshing twist on familiar flavours while showcasing the skill and creativity behind each drink.

WHAT ARE THE BAR’S SHORT AND LONG-TERM GOALS?

Our focus in the immediate future is on constantly elevating our service and enhancing the guest experience. This includes menu innovation, offering a dynamic range of options, and hosting unique events that bring people together. We are also committed to building a strong reputation, both locally and internationally, while incorporating sustainability into our practices.

Looking ahead, our long-term vision is to establish The Bar at Royal Mansour Casablanca as a globally recognised destination known for exceptional hospitality and innovation. We aspire to be acknowledged as one of the top venues in the world, aiming for recognition in prestigious rankings.

www.royalmansour.com/en/casablanca/dining/the-bar

DIRECTORY

HOSPITALITY ORGANISATIONS

Licensed Trade Charity www.licensedtradecharity.org.uk @ltcharity licensedtradecharity licensed-trade-charity

The Drinks Trust www.drinkstrust.org.uk @drinks_trust drinkstrust drinks-trust

The Spirit Lab www.spiritlablondon.com @spiritlab.academy spiritlablondon

BUSINESS

Beluga Vodka www.vodka-beluga.com @vodkabeluga belugavodka noblewoodgroup

Gordon & MacPhail www.gordonandmacphail.com @gordonandmacphail gordonandmacphail gordon-macphail

DeKuyper www.dekuyper.com @de_kuyper_cocktails dekuypercocktailsuk

Cult Furniture www.cultfurniture.com @cultfurniture cultfurniture

HEINEKEN www.heineken.co.uk @heinekenukcompany heinekenuknews heineken

McCain Foodservice Solutions www.mccainfoodservice.co.uk @mccainfoodserviceuk @McCainFoods_B2B mccain-foodservice-gb

Pernod Ricard UK www.pernod-ricard.com/en @pernodricard pernod-ricard

Midland Snacks www.midlandsnacks.co.uk tayto-group-limited

PPL PRS www.pplprs.co.uk @ppl_prs PPLPRS pplprs

UKHospitality www.ukhospitality.org.uk

@ukhospitality UKHospitality ukhospitality

Frobishers www.frobishers.com @frobishersjuices Frobishersjuices

Lanchester Wines

www.lanchesterwines.co.uk @lanchesterwines lanchesterwines @lanchesterwines

Nelson www.nelsonwashonline.co.uk

Zonal www.zonal.co.uk ZonalRetailDataSystems zonaluk Koldbox www.koldbox.com @pentlandwholesale pentlandwholesale pentland-wholesale-ltd

Paragon Brands www.paragonbrands.co.uk @paragonbrands paragonbrands @paragonbrands