drink. Siphon-Evolution cocktail foams
Gin, vodka and sangria “cocktail foams” are now available to help give pub drinks a gastronomic twist. Developed by Albert Adrià, the chef behind trend-setting elBulli restaurant, the foams are five per cent ABV and are stable, so drinks will not go flat en route to drinkers. www.fbpremiumbrands.com
Larios Gin
The Spanish love their gin — Spain is the largest European market for the spirit — and one of their favourites is this 150-year-old Spanish brand. Three of the gins are now available here: Larios Dry, Larios 12 (which has 12 botanicals) and a pink version, Larios Rosé. www.catalystbrands.co.uk
Chris Chatfield, The Cricketers, Cobham, Surrey
Look out for... Wychwood Gratis
Oxfordshire brewery and maker of Hobgoblin Ale Wychwood has created its first gluten-free beer. Gratis is a 4.2 per cent golden ale with a soft floral aroma and a “firm and distinct” aftertaste. Senior brand manager Jo Wyke said: “We saw a gap in the market for a gluten-free beer that offered the same taste and flavour as all regular beers.” www.wychwood.co.uk
Ceriux Rubia
This one-of-a-kind Spanish craft ale has become known as “the beer with a touch of wine”. Brewed by Cervesera Artesana, based in the Rioja region of Spain, the 5.4 per cent ABV beer has concentrated grape musts from the winery next door added to it during the brewing process. www.morgenrot.co.uk
On the bar
Peychaud’s Aperitivo Tapping into the trend for lighter, lower-ABV mixed drinks, this new offering from one of America’s oldest cocktail brands is a complex balance of bitter orange, grapefruit sherbet, caramelised cherries and herbal flavours. It is best served over ice or as part of a predinner cocktail. www.hi-spirits.com
“We re-opened in April, having completely refurbished and restored the pub to make the most of its 17th-century roots. Since then it’s been really busy and I’m particularly proud of the way the locals have embraced their new pub and are coming in regularly now. That was an important part of our strategy — we didn’t just want to be a destination dining pub, so we introduced things like the bar snack menu. Our Scotch egg, which is made with butcher’s sausage meat and a Burford Brown egg, is very popular, as is the Welsh rarebit. We’ve taken a similar approach to the drinks list — it’s pints and glasses of wine for the most part, to encourage people to just pop in for a drink. We’ve also gone quite big on gin and this summer we’ll be making the most of our lovely garden by serving lots of Pimm’s.”
trade.inapub.co.uk p18-19 drink intro.indd 19
26/07/2016 19:05