Volume 2 from the B.E.A.T (Brand Engagement & Advocacy Team)

BAR__CULTURE__SPIRIT 06

O N TRADE

A look forward to future trends.

07

T EA

Not just for the afternoon — a modifier for all times and seasons.

ISSUE: 02 16

T HE LAST STRAW

The long overdue death of the plastic straw.

17 I RISH COFFEE

The renaissance of a classic.

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AUTUMN/WINTER 2018

T HE LOFT

A new space for cocktails, learning and conviviality in Manchester.

BEAT____VOLUME 02

04 PAIRING UP Matching food & cocktails

05

JAPANESE HI-BALLS Elegance in simplicity

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ON TRADE A look forward to future trends

07

TEA Not just for the afternoon — a modifier for all times and seasons

08 SPIRITS OF WINTER

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MONKEY 47 Winter Lodge

16

THE LAST STRAW The long overdue death of the plastic straw

17

IRISH COFFEE The renaissance of a classic

18 21

THE LOFT A new space for cocktails, learning and conviviality in Manchester

22 2

BAR SWIFT An interview with Bobby & Mia

MEET THE TEAM

glimpse into what we think you should be drinking in winter 2018. It’s always challenging to taste and consider bold winter flavours whilst in the midst of summer, but we wanted to make sure that you had all the information, trends and flavours to make winter 2018 a success in your outlet.

We think that serves will continue to be important — the ‘I want one of those’ generation drink with their eyes as much as their palates, and so making drinks ‘insta-friendly’ is important.

Taste remains crucial thoughout. Make a good looking bad tasting drink and you only get one sale. Get the taste and the look right, and you could just have created a modern classic.

Remember food as well — we are all used to matching food and wine, but rarely consider a cocktail during a meal.

This could all be about to change as we have partnered with some flavour super brains to explore how to match up cocktail flavours and dishes. Have a look on page 4 for more info.

We also have articles on using tea as a modifier in cocktails (page 7).

Drop me a line at daniel.ianson@pernod-ricard.com if you have comments or questions.

Cheers!

BEAT____VOLUME 02

MATCHING FOOD & COCKTAILS FOOD PAIRINGS USING OUR NEWLY REVEALED SCIENTIFIC DATA

shall start with oysters and a chilled flute of Champagne, then I’ll have a yummy glass of Sauternes with a slice of fois gras, followed by a classic dry red from Bordeaux (or Bergerac) with duck confit & sarladaise potatoes (potatoes cooked in duck fat with onions and lardons, my favourites!) … or just good old fish & chips and a pint of Weissbier perhaps. Salivating yet? I am personally partial to a Cognac Sazerac on the side of my cheese board to finish with … to me, this is what makes life worth living! C’est la vie, quoi.

What do we know about food & drink matching apart from the fact that we all love it? Well, not much is the answer that few of us care to admit. Yes, it is about food enhancing the drinks and vice versa. How does one go about it though? What is the secret power of sommeliers, capable of recommending the perfect beverage according to your choice of food?

Here are a few simple principles traditionally used by our wine experts to get us started: Sweetness/Umami in food: • Increases the perception of bitterness, astringency, acidity and the warming effect of alcohol in the wine.

• Decreases the perception of body, sweetness and fruitiness in the wine.

Acidity in the food: • Increases the perception of body, sweetness and fruitiness in the wine.

• Decreases the perception of acidity in the wine.

Salt in food: • Increases the perception of body in the wine.

• Decreases the perception of bitterness, astringency and acidity in the wine.

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Bitterness in food: • Increases the perception of bitterness in the wine.

Chilli heat in food: • Increases the perception of bitterness, astringency, acidity and the burning effect of alcohol in the wine.

• Decreases the perception of body, richness, sweetness and fruitiness in the wine.

Our fellow beer lovers on the other side would tell you that flavour begins with aroma. Harmonising aromatics between the drink and the food is one of the guiding principles of matching.

The nose will often guide you in the right direction.

Wine and food pairing (as well as beer and food) is prolific and long seen as a science. It is all about creating a taste interaction between the different structural components (salt, sweetness, acidity, etc.). Simple as that! What about cocktails and spirits then?

Considering our newly gained basic knowledge, we could look at matching sweet libations with sweet foods, sour foods with acidity in a drink, bitter cocktails with salty or sweet foods, or maybe contrast sweet concoctions with salty foods, and use acid or astringency to cut through fat.

Generally, matching body in food with body in drinks is important — richer foods with high ABV drinks; lighter foods with sparkling cocktails; as well as flavour intensity in both.

The cooking method has its own role to play too if you wish to take it further: dishes prepared with gentle cooking methods should be paired with light and acidic cocktails, while dishes that involved barbecuing/roasting/stewing/ grilling should be served with more full -bodied drinks.

Now, guess what? There is no such thing as an objectively perfect pairing, though we at Pernod Ricard have taken a very exciting new step towards it.

In collaboration with food scientist Dr Rachel Edwards-Stuart, we have chemically analysed some of our products to reveal their compounds and the flavours and aromas attached to them.

Furthermore, we have been working with drinks pioneers The Drink Factory to develop a generic “how to” match spirits and food (using various flavour wheels) as well as a unique series of cocktail and food pairings using our newly revealed scientific data — see below for one of our favourites.

Why one could say: “Taste, that’s why?” and that’s all that matters!

Santé et bon appetit!

The Cocktail: Rum and Maple Old Fashioned — Havana 7 years old rum stirred down with caramelized maple syrup and Angostura bitters. Garnished with a long orange twist (recipe by the Drink Factory).

The food pairing: Parmesan — Parmesan savoury ice cream sandwiched between parmesan biscuits (creation by Rob Roy Cameron, Head Chef at Untitled).

MATTHIAS LATAILLE SENIOR BRAND AMBASSADOR — MARTELL @sanmatthias

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JAPANESE HI-BALLS 200 YEARS IN THE MAKING MIZUNARA OAK uly 2017 … I’m sitting at a very stylish but small bar in the Ginza District of Tokyo. The temperature outside is 100°F and I need a cool refreshing drink.

My Japanese colleague suggests a Japanese Highball with the Chivas Mizunara … perfect I thought.

I was actually expecting a drink within 30 seconds … I’m thinking it’s just a whisky and soda after all. However 5 minutes has passed and I’m now paying close attention to the bartender.

Everything is so precise, the hand movements, the position of the bottles, the glass. I noticed the glass was chilled, two long rectangular ice cubes were carefully placed in the glass.

The Chivas Mizunara was carefully poured in. The ice was stirred, then stirred again and again. Then a small amount of soda water was poured in, more stirring, then more stirring. More soda, then yes, you’ve guessed it. At this point I have to admit the thought of ‘get a bloody move on mate, it’s a spirit and mixer’ did cross my mind.

I’m not the most patient of people especially when I’m thirsty! Eventually, I got to taste my first real Japanese Highball and immediately felt like an idiot (not a first time) for being so impatient. This drink was incredible!! It was refreshing, effervescent, simple but complex. The soda water still carried the flavours of the whisky and suddenly I had discovered a new favourite drink.

I literally then drank it everywhere, late night, with lunch, with dinner, mid morning, mid afternoon and especially with my favourite ramen dishes. It really was a life changing drinking moment.

Where did this drink come from? Why is it so popular? I decided to investigate … Apparently this drink became popular in the 50s to 70s with Japanese businessmen before fading with the introduction of the Mizuwari (the canned RTD version). However, in the 2000s, with the explosion of cocktail culture and some clever marketing, the Highball returned. It makes sense logically. Why would you want to mask the taste of Japanese or Scotch Whisky? The Japanese will mainly consume this drink with food, usually after work. Many I’ve seen with lemon wedges but I prefer without. It’s also incredibly refreshing and Japanese summers are HOT!

I think what I find most interesting about this, is the fact that despite just being whisky/soda water & ice, there really is a lot of skill and art behind it. Many different theories and preferences to the type of glass, how chilled is the glass, the whisky used, the number and shape of ice cubes, the water used, the soda water used, the garnishes, whisky/ soda ratio, how many times do you stir the drink for dilution. It seemed every bar was different but every Japanese Highball was fantastic to drink with many various subtleties. In conclusion it’s the control over each element which really makes this a thing of beauty.

The Chivas Mizunara is a great whisky for the Highball. Yes yes I know I’m completely biased, but hear me out.

Japanese Mizunara oak was first used for aging whisky during WW2. The Japanese couldn’t get hold of any European or American barrels, so switched to the only option they had — Japanese oak. At first this was a complete disaster! The demand though for whisky from the vast Japanese army was huge so they had to do something.

Mizunara up to that point was mainly used to make expensive furniture & the Japanese coopers noticed many problems. … The Japanese oak had a much higher moisture content, the tree doesn’t grow straight and needs to be at least 200 years old before you can make it into a cask.

The casks then were prone to leaking.

It also imparted many intense woody flavours into the whisky. It was only after much trial and error that the Japanese learned how to use this oak. Essentially the oak cask needs to be 20 years old before it imparts the right flavours into the whisky. Then these beautiful flavours of sandalwood, incense and coconut come through. Chivas Mizunara is a special blend which is finished off in these casks. The Mizunara oak is very rare and very expensive and as you can imagine difficult to source. Today an American Oak cask will set you back $150, a rarer Spanish Sherry Butt $1,000 whilst a Japanese Mizunara cask is $5,000! Try making a Highball with the Chivas Mizunara, there is a wonderful sweet aromatic spice that comes through into the drink. Kanpai!

PHIL HUCKLE SENIOR BRAND AMBASSADOR — CHIVAS @chivasphil

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BEAT____VOLUME 02

STRIKING GOLD

ON TRADE A FEW RAISED EYEBROWS AND AN INCLINATION TO SWIPE LEFT n January 2016, putting a £1 accumulator bet on Leicester City winning the Premier League, Britain leaving the EU and Donald Trump winning the presidential election would have netted you £4.5m — not too shabby! However, therein lies the problem with predicting the future. Therefore, when I received a Monday morning (pre-caffeine) email asking me “what’s the current trends?,” we decided to stay professional, don our Nostradamus hat and set out to find out what is going on out there and could we gather a glimpse into a future vision of our beloved drinks trade.

Over the following months, we poured through dozens of “trend” reports from all over the world looking at anything from culinary predictions, international trade deals, Silicon Valley funding rounds and a delightful document on the US marijuana market. Then, in a moment akin to the scene in Russell Crowe’s A Beautiful Mind — themes, patterns and buckets started to come together! Had we struck gold? Had we been alone too long? Then we realised we hadn’t utilised the greatest resource we had — speaking to the actual experts, those in the trade.

Visionaries assemble! We gathered some of the most innovative minds in the industry to compliment the 110 odd years of experience/servitude in the Pernod Ricard Brand Ambassador team to see what was hot or not (hey — it worked for Zuckerberg).

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The upcoming report is the fusion of all these great investigations and observations. It will explore ingredients which can set bars apart; impacts that the modern world has, or may, thrust upon us; how technology and science can turn a drink into a work of art and create ever lasting memories and finally how we can evolve and develop the greatest asset the trade has — the bartender.

Some of it may require a little suspension of disbelief, a few raised eyebrows and an inclination to swipe left. We hope it may just provoke discussion and, as a minimum, be an enjoyable read. It may, just may, be worth sticking a quid on a couple of the ideas.

Look out for this trends report on the Beat Society website — thebeatsociety.com

DAVID KIRKMAN CATEGORY MANAGER — ON TRADE

BEAT____VOLUME 02

ea! Wonderful plant with medicinal and mystical properties, beloved by all. What else is there to say about it ? Well, we think we know everything about tea but something I’ve always asked myself was “What is all that noise about green tea and black tea and red tea and white and blue …” If you know the answer to the question, congratulations! If you don’t read ahead, you’ll be surprised.

First off, what is tea?

Tea is an aromatic beverage commonly prepared pouring hot or boiling water over cured leaves of the Camellia Sinensis, a shrub native to Asia. There are many varieties of teas available on the market. Different teas have different flavour profiles: some are more astringent and slightly bitter flavour (mostly true for Chinese teas) whilst other have a more nutty, sweet or grassy flavour. Tea originated in southwest China first as a medicine then as the most popular drink during the Tang Dynasty. Tea became popular in Great Britain around the 17th Century, grown in India to bypass the Chinese monopoly over production.

So wait, are you saying that tea is only one plant? What’s the difference then?

Yes you read it correctly. 99% of teas, not including herbal teas (like rosehip, chamomile) comes from the aforementioned Camellia Sinensis.

The Chinese variety of the plant is used for most Chinese, Formosan and Japanese teas whereby the Assamica variety is used in Puerh and most Indian teas. Leaf size is the chief criterion for the classification of the plant. Assam leaves are bigger whilst Chinese leaves are the smallest.

Now comes the interesting part. When a tea leaf is picked from the plant it soon starts to wilt and oxidise turning gradually darker. The darkening and wilting can be stopped with heat.

Controlling the heat and when it is administered is key to deliver different styles of teas.

It seems like a very long process and it is! Being such an old beverage tea production can reach interesting levels of complexity and it requires high knowledge and skills to be able to extract predetermined characteristics from the plant.

TEA IN COCKTAILS We all know how tea is made (although many grannies would strongly disagree!) and we’ve all had our fair share of cups of tea. What about tea in cocktails? If we look at traditional cocktail books one of the first mention of tea included in drinks goes way back in history. In his Bartender’s guide (1862) Jerry Thomas included a drink advocating the use of black tea called Ruby Punch that you can try and make at home.

RUBY PUNCH Ingredients 50ml Ceylon Arrack 20ml Taylors Ruby Port 20ml fresh lemon juice 15ml sugar syrup 75ml black tea (brewed & cooled) Method Shake all ingredients with ice, strain over fresh ice.

I’m not Jerry Thomas, of course, but I’ve been around a bit and I’ve tried different cocktails containing tea. Here is my top 5 tea cocktails in London at the moment: PAGAN (69 Colebrook Row) Golden beetroot vodka, Puerh tea syrup flavoured with pagan incense.

CINEMA PARADISO (The Gibson Bar) Plymouth gin, chocolate muffin espresso, Limoncello, Campari and chai tea vermouth.

TOLEDO PUNCH (Punch room, Edition hotel) Absolut Elyx, manzanilla sherry, English peppermint tea, pine needle syrup and lime juice.

HORIZON (Bar Swift) Havana 7 Years Old and Bajan Rum Bland, Cocchi Rosa, 30&40, Bonal, Rich hibiscus Angostura bitters and orange bitters CUBAN BUCKEYE (Mint Gun Club) Cuban rum, Manzanilla sherry, Sencha, black olives What else is there to say, time to try them all!

DANIELE UMOETTE SENIOR BRAND AMBASSADOR — ABSOLUT @absolut_dani

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BEAT____VOLUME 02

SPIRITS OF WINTER HOT, COLD, SPICY OR FRESH — SOMETHING FOR EVERYONE

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BEAT____VOLUME 02

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BEAT____VOLUME 02

PERFECT GENTLEMAN

SNOW PRINCESS

INGREDIENTS:

INGREDIENTS:

EXTRAKT GLUHWEN (PRE BATCH FOR 1L) WARM!

40ml Absolut Elyx

50ml Absolut Original

INGREDIENTS:

15ml Martell Cordon Bleu

2 Drops vanilla extract

300ml Absolut Extrakt

10ml Belsazar Red sweet vermouth

15ml Lime juice

600ml Merlot red wine

10ml Kahlua

20ml Sugar syrup

100ml Sugar syrup

1 Drop Orange bitters

25ml Single cream

1 Orange

1 Drop Chocolate bitters

Egg white

METHOD: Stirred, coupette, orange twist.

3 Dashes Pernod Absinthe Top soda

METHOD: Orange cut into wedges and squeezed, chalice, orange twist, serve warm!

METHOD: Shaken until ice dissolves, highball, lime zest.

PLACE BEYOND THE PINES

AN ODE TO JOY

UOVO

INGREDIENTS:

INGREDIENTS:

INGREDIENTS:

60ml Absolut Elyx

40ml Absolut Mandrin

50ml Star anise infused Absolut Elyx

15ml White crème de cacao

20ml Suze

15ml Honey syrup 1:1

5ml White crème de menthe

20ml Lemon juice

10ml Dark crème de cacao

2 Dashes Pino Mugo

10ml Sugar syrup

5ml Sugar syrup

2 Drops Bob’s vanilla bitters

1 Whole egg

METHOD: Shaken and double strained.

METHOD:

Martini glass, star anise.

Shaken, double strained, rocks, mandarin on a pick.

2.5ml Branca Menta 2 Drops Bob’s Abbots bitters METHOD: Stirred, Nick and Nora, grated chocolate.

THE GLENLIVET HOT CIDER INGREDIENTS: 35ml The Glenlivet Founder’s Reserve 120ml Apple cider 10ml Lemon juice Teaspoon caster sugar METHOD: Served hot with cinnamon stick

VIOLET SKY MARTINI

FOUNDER’S WAKEUP CALL

INGREDIENTS:

INGREDIENTS:

40ml The Glenlivet 15 Year Old

40ml The Glenlivet Founder’s Reserve

40ml Dry Vermouth

20ml Coffee liqueur

5ml (teaspoon) Violet syrup

20ml Espresso coffee

10ml (teaspoon) Simple syrup (1:1)

Dash Vanilla syrup

2 Dashes Absinthe 3 Dashes celery bitters (optional) METHOD:

METHOD: Shake over ice, serve in a coupette and garnish with grated dark chocolate.

Stir on ice, serve in a martini coupe, garnish with lemon discard and float a violet flower.

THE SCOTMAN’S DAIQUIRI

HONEY OLD FASHIONED

PEAR HIGHBALL

INGREDIENTS: 50ml The Glenlivet Founder’s Reserve

INGREDIENTS:

40ml The Glenlivet Founder’s Reserve

4 Chunks of fresh mango

50ml Glenlivet 18

10ml Pear liqueur

20ml Lime juice

Teaspoon of honey

2 Teaspoons of caster sugar

2 Dashes of Angostura

METHOD:

METHOD:

Small pinch of salt

Ice in blender, blitz and serve

METHOD:

in a hurricane glass.

Stir over ice, serve in tumbler over large icecube, garnish with burn rosemary twig.

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INGREDIENTS:

Highball filled with ice, top with soda, garnish with fresh pear slices.

and 3 cardamom pods (optional).

BEAT____VOLUME 02

DARTMOOR MARTINI INGREDIENTS: 35ml Plymouth Gin 10ml Plymouth Sloe 10ml Dubonnet

HOT NAVY NEGRONI

5ml Amontillado Sherry

INGREDIENTS:

METHOD:

25ml Plymouth Navy Strength

Stirred/up.

25ml Plymouth Sloe 10ml Campari 10ml Antica Formula 45ml Boiling water METHOD: Build and garnish with orange peel studded with cloves and sprig of rosemary.

DARTMOOR FLIP INGREDIENTS: 50ml Plymouth Gin 25ml Jail Ale Syrup Egg Yolk Shake with ice, fine strain

REFECTORY SLOE GIN FIZZ

SLOE BEES KNEES

3 drop of dark chocolate bitters

INGREDIENTS:

INGREDIENTS:

Sloe soaked raisins to garnish

1 Egg White

15ml Plymouth Gin

25ml Navy

15ml Plymouth Sloe

25ml Sloe

15ml Lemon

12.5ml Orgeat

20ml Honey syrup

25ml Lemon Soda METHOD:

Grated nutneg

METHOD: Jail Ale reduction: 500ml Jail Ale (any amber ale) reduce to 150ml, add 50ml Pedro Ximenez Sherry & 200ml caster sugar.

METHOD: Shake with ice and top with champagne.

Wet & dry shake, top with soda, discarded orange twist.

TREACLE

HOT BUTTERED RUM

INGREDIENTS:

INGREDIENTS:

50ml Havana Club 7YO

50ml Havana 3YO

25ml Apple Caramel

125ml Hot cider

10ml Sugar syrup

Pinch cinnamon Dash vanilla essence

METHOD:

Pinch Nutmeg

Place the ingredients in a stirring glass,

B/spoon Dark brown Muscovado sugar

add fresh ice cubes, stir and strain into

10g soft French (President) butter

an old fashioned glass over ice, garnish

METHOD:

with a twist of orange.

Mix together the sugar, vanilla, butter and cin-

*Apple Caramel

namon in a copper or glass mug. Add the rum

2ltr Eager apple juice

and mix. Add the hot cider, grate nutmeg on

1ltr Freshly squeeze Bramley apple juice

top and stir with a cinnamon stick”. *This drink is traditionally heated with a red hot poker.

Reduce each juice (individually) by half in saucepan. Add them together and reduce by half. Strain and refrigerate. (last 1 week).

GOLDEN COLADA INGREDIENTS: 50ml Coconut oil and cocoa butter

CUBAN PANETTONE FIZZ

washed Havana Club 15YO

INGREDIENTS:

2 Dashes Suze Bergamot bitters

20ml Milk Oolong and pineapple syrup

35ml Havana Selección de Maestros

2 Dashes lavender bitters

25ml Panettone syrup*

Grated nutmeg

10ml Lemon sherbet** 20ml Champagne

METHOD:

METHOD:

glass and garnish with cucumber peel.

Stir and strain into an Old Fashioned

Gently stir all ingredients over ice and

*Recipes available for all

strain into a champagne coupe and garnish

the above ingredients.

with a small orange zest coin. *Panettone syrup: 300gr Panettone (better with candies citrus peels and raisins) 300gr Caster sugar 300gr Hot water

FLORIDA FLIP

ESPRESSO CANTINERO

Blend everything until sugar dissolves,

INGREDIENTS:

INGREDIENTS:

40ml Havana 7YO

45ml Havana 7YO

strain through a fine sieve and bottle it.

15ml PX Sherry

20ml Campari

If kept in the fridge it can last up to 5 days.

Egg yolk

10ml Coffee liquor (Galliano ristretto)

**lemon sherbet:

5ml Ceylon tea syrup

60ml Tonic water

Dash Gaz Regan No.6 Orange Bitters

then cook on low heat for 20 minutes,

300gr Caster sugar 300gr Lemon juice 4 Lemon peels Place all the ingredients in a box, let infuse and stir until sugar dissolves, strain and bottle it.

If kept in the fridge it can last up to 5 days.

METHOD:

METHOD:

Place the Rum, Campari and the coffee

Shake all Ingredients and then strain into

in a highball glass and add ice, top up

a chilled coupe glass. Garnish with nutmeg.

with tonic water and stir.

Garnish with a sprayed and carved orange zest over the top.

BEAT____VOLUME 02

THE MEXICAN COFFEE

THE RESTED TODDY

THE CRANBERRY CLUB

INGREDIENTS:

INGREDIENTS:

INGREDIENTS:

40ml Altos Anejo

35ml Reposado Altos

50ml Altos Blanco

15ml Lemon juice

15ml Agave syrup

25ml Lemon juice

Mexican coffee

10ml Port

15ml Agave syrup

(Filter coffee left to brew with pinch of cinna-

Pinch cinnamon

25ml Cranberry juice

mon, 1 orange zest, 3 cardamom pods, 1 small

Dash walnut bitters

1 Egg white

piece of dark chocolate, Agave syrup 20ml

30ml Orange juice

1 bar spoon Cranberry sauce

METHOD:

METHOD:

METHOD:

Toddy mug, top with hot water,

Shake & strain into coupette.

Irish coffee glass, thin layer of

orange zest.

and leave to brew for 5 minutes)

cream, sprinkle cinnamon power.

ALTOS FIZZ

FOUR CALLING BIRDS

THE OLMECA WINTER CUP

INGREDIENTS:

INGREDIENTS:

INGREDIENTS:

25ml Altos Blanco

35ml Altos Anejo

35ml Altos Reposado

10ml Agave syrup

25ml Pineapple juice

100ml Ginger beer

15ml Lime juice

25ml Aperol

100ml Apple juice

10ml Fino Sherry

10ml Cherry Heering

15ml Lime juice

METHOD:

METHOD:

METHOD:

Shake & strain, top with Mumm,

Shake & strain into coupette.

Collins glass, cubed ice, cinnamon

grapefruit twist.

stick & orange zest.

GATEBOURSE COLLINS INGREDIENTS: 50ml Martell VSSD 20ml Freshly squeezed lemon juice 15ml Cherry Heering 5ml Maraschino liqueur 5ml 2:1 Sugar syrup Top up soda water METHOD: Highball, stir & strain over cubed ice, lemon slice & cherry.

MARTELL HOUSE PUNCH

SIDECAR DES CHARENTES

INGREDIENTS:

INGREDIENTS:

35ml Martell VSSD

50ml Martell VSSD

15ml Pineau des Charentes

25ml Freshly squeezed lemon juice

20ml Fresh lemon juice

15ml Triple Sec (Combier recommended)

15ml 1:1 Sugar syrup

15ml Pineau des Charentes

50ml Lemon verbena tea Top up soda METHOD:

METHOD: Coupette, shake & strain into chilled glass, lemon zest.

Wine glass, stir and strain over cubed ice, lemon slice.

APRICOT MARTELLINI INGREDIENTS: 15ml Martell VSSD 15ml Crème d’Abricot (Briottet recommended) Top up champagne METHOD:

BLACK MAGIC

MARTELL GINGER

INGREDIENTS:

INGREDIENTS:

50ml Martell VSSD

50ml Martell VSSD

15ml Briottet Prune Liqueur

125ml Ginger ale

5ml Coffee liqueur

15ml Lime juice

6 Dashes Bitter Truth Creole bitters

10ml Fino sherry

5ml Absinthe

Martell rocks, orange slice,

Martell Sazerac, stir first 5 ingredients

build up over cubed ice.

together and strain into chilled Absinthe

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METHOD:

METHOD:

rinsed glass, lemon zest (discarded).

Flute glass, build up & top up with champagne, lemon zest.

BEAT____VOLUME 02

BEEFEATER PINK AND GOLD INGREDIENTS: 50ml Beefeater Pink 15ml Lillet Rosé 10ml Lemon juice 5ml Rose water Pinch of edible gold METHOD: Top with sparkling wine.

HOT BERRY PUNCH STYLE

“VIRTUOUS”

RUBY G&T

INGREDIENTS:

INGREDIENTS:

INGREDIENTS:

50ml Beefeater Pink

50ml Beefeater 24

40ml Beefeater

10ml Crème de amure

25ml Honey syrup (1:1)

20ml Creme de Cassis

10ml Lemon juice

25ml Lemon juice

10ml Fresh lemon juice

25ml Orange juice

Fresh ginger slice

Tonic

100ml Pomegranate juice

2 cardamon pods

50ml Cranberry juice

1 star anise

Allspice mix — pinch

METHOD:

METHOD:

Dissolve honey in hot water. Shake all

Combine all ingredients and heat gently.

ingredients hard, strain and top with

Serve in a thick stemmed glass and garnish

soda. Garnish with a lemon wheel.

METHOD: Build into highball, cubed or crushed ice, orange twist, fresh berries and mint.

with star anise.

SHADE SHIFTER INGREDIENTS: 60ml Jameson Caskmates IPA Edition 2.5ml Sugar syrup 2:1 2.5ml Pickled fennel & radish juice* METHOD: Stir in a mixing glass and strain using a Hawthorn Strainer, pickled radish garnish. * Thinly slice 300g fennel but leave 500g radishes (small) whole. 500g Apple Cider Vinegar. 500g Water. 150g caster sugar.

GOLDEN KINGDOM

OLD GRANS PUNCH

IRISH COFFEE

INGREDIENTS:

INGREDIENTS:

INGREDIENTS:

50ml Kerry Gold Butter Fat Washed Jameson

35ml Jameson Crested

40ml Jameson Caskmates Stout Edition

Caskmates Stout Edition*

10ml Manzellia sherry

75ml Colombian dark roast filter coffee

10ml Burnt toast syrup**

10ml Apple syrup*

20ml Rich demerara syrup

1.25ml Ancho Reyes

Top with lemon & ginger Kombutcha

Float fresh double cream

METHOD:

METHOD:

METHOD:

Shake, fine strain and top or pre batch as a

Build and float, 9oz Georgian Irish Coffee

Stir in mixing glass and strain using

punch style drink, low ball with carved block

Glass, Grated Nutmeg.

a Hawthorn strainer, rocks glass over ice.

of ice frozen ginger slice.

* 500g salted butter. Warm in a saucepan over

* To make this homemade, blitz apples.

1 Dash Boston Bitthaz

15g black pepper. Pack jars to the top leaving about half an inch left. Herbs; smashed garlic, black pepper, coriander, mustard seeds, dill and thyme.

* This drink can also be prebatched to include the coffee and sugar. 2 litres of hot filter

medium heat. Let the butter start to turn

Once you have both the juice and the pulp,

coffee to 450g of demerara sugar and 10g

slightly brown. Make sure to keep re mixing it.

mix them together. Measure out 400g

sea salt — stir until fully mixed together. This

When consistently slightly brown turn off. Get

(to fit a 500ml bottle) and add 600g sugar.

pre mix should be kept hot between 75–79

a jar and fill with 700ml Caskmates and add

300g water. 65g Malic Acid. Stir until all is

degrees possibly in a sous vide. Add whiskey

the butter. Give a light shake to mix. Leave to

fully dissolved and bottle.

then pre mix up to the cream line.

stand for 2 hours. Put in freezer for 10 hours.

HONEYSUCKLE INGREDIENTS: 40ml Jameson Original

Break off top of the fat and strain the whiskey through a coffee strainer 2/3 times to get it as clear and fat free as possible.

25ml Honey syrup*

just burnt around the edges. Butter lightly.

Top Ginger ale

Blend with 300g water 10g Apple Cider

Spray Absinthe

Vinegar. Filter through kitchen strainer and

METHOD: Pre batch** and build, highball, lemon zest.

SUPER SEEDY

** 500g Fresh Wholemeal bread. Toasted to

INGREDIENTS: 40ml Jameson Black Barrel 2.5ml Suze

cheese cloth. Then Mix with and 150g Brown

10ml 2:1 Raspberry syrup

Sugar 150g Caster Sugar.

2 Dash orange bitters 1 Dash Absinthe

* To make a batch of 200ml. Use runny

1 Dash Boston Bitthaz

honey and mix with water at a 2:1 ratio.

METHOD:

Once fully mixed add 2g of citric acid.

Stir and strain using a Hawthorn strainer, Rocks glass over ice, orange zest.

Stir until completely dissolved. ** Add 200ml Honey Syrup with 500ml Jameson Original and mix together then put into a bottle. If using this mix, serve 50ml of the pre batch.

FAMILY PLUM

GINGER BREAD SOUR

INGREDIENTS:

INGREDIENTS:

50ml Chivas Extra

50ml Chivas 12

30ml Plum & orange syrup

20ml Egg white

10ml Lime juice

20ml Lemon juice

Top with soda

15ml Gingerbread syrup

METHOD:

METHOD:

Build — cubed ice, highball glass.

Dry/Wet shake — over cubed ice, rocks glass gingerbread man garnish.

WINTER COLLINS TWIST

OLD FASHIONED TWIST

INGREDIENTS:

INGREDIENTS:

SCOTCH (BONNET) CHOCOLATE

50ml Chivas 12

50ml Chivas Extra

INGREDIENTS:

20ml Lemon juice

12.5ml Nut & raisin Syrup

50ml Chivas Extra

15ml Winter spiced syrup

15ml Pedro Jimenez Syrup

150ml Chilli cinnamon hot chocolate

Top up soda water

2 Dashes nut bitters

METHOD:

METHOD:

Shake/strain over ice top

Stir down — ice ball, old fashioned

with soda, collins glass,

glass, orange slice garnish.

orange wheel garnish.

METHOD: Small glass mug, marshmallows & cinnamon stick garnish.

BEAT____VOLUME 02

THE ROSEWOOD HOTEL ucked away in the heart of central London, The Monkey 47 Winter Lodge at the Rosewood Hotel took its inspiration from British Commander Montgomery “Monty” Collins and his Schwarzwald dry gin brand, ‘Max the Monkey’ Gin, which he named after a monkey that he sponsored in the Berlin Zoo. Having moved to the Black Forest after World War II, Monty opened a country guest house and, in an effort to retain his British roots, started to produce his own gin. The forest boasted an abundance of juniper, bramble leaves, lingon berries and many other botanicals that led to the creation of his unique Black Forest gin recipe.

In this cosy winter lodge Monkey 47 evoked the feeling of Christmas spirit.

Luxurious sheepskin rugs, vintage cuckoo clocks, and contemporary wood panelling transported guests to a mountain lodge nestled deep in the pine forest. The menu comprised a selection of hot and cold gin cocktails inspired by German desserts.

THE MONKEY47 WINTER LODGE

We wanted to take the chance to highlight a few of these drinks for this coming winter months to provide some inspiration for your festive lists.

Enjoy, or as they say in the Black Forest, Proßt!

DANIEL I’ANSON BRAND ENGAGEMENT & ADVOCACY TEAM MANAGER @danpruk

BEAT____VOLUME 02

MAX THE MONKEY

Ingredients 30ml Monkey 47 Sloe Gin 30ml Clear apple juice 15ml Apple liqueur 15ml Spiced syrup 5ml Lime Juice Dash Pernod Absinthe Rocks Rocks glass Apple fan/Star Anise/Cinnamon stick Method Add all ingredients to rocks glass over cubed ice and stir for 15-20 seconds. For hot version, add to Nespresso steamer with 25ml water and use heat setting.

The Sloe Negroni builds on a classic spec but brings an oriental twist with sake in place of sweet vermouth and plum bitters for additional complexity.

A touch of Italian amaro for tradition — your choice!

Ingredients 30ml Monkey 47 Sloe Gin 30ml Campari 15ml Sake 2 Drops Plum Bitters 15ml Amaro Straight up Coupette Orange zest Method Stir all ingredients in mixing glass and fine strain into coupette.

Finally, a delicious take on a classic Irish Coffee with flavours of cherry and port bringing out the fruity botanicals in Monkey 47.

Ingredients 35ml Monkey 47 Dry Gin 20ml Cherry Heering 10ml Port 25ml Lemon juice 5ml Gomme Top white chocolate foam Coupette Blackberry/Dark chocolate Method Add all ingredients to Nespresso steamer with 25ml water and heat. Pour into glass and top with foam from syphon.

Allphotographs on this page from Addie Chinn www.addiechinn.com

Monty’s Strudel cocktail is served in a teapot and combines Monkey 47 gin, Manzana apple liqueur, apple juice, lime juice and a syrup spiced with orange and cinnamon tea, star anise and cloves to reflect the sweet flavours of this famous pastry.

BEAT____VOLUME 02

THE LAST STRAW he movement targeting single-use plastic straws is completely justified and not simply a millennial trend.

Plastic straws are not recyclable and contribute significantly to man made waste that ends up in landfill and litters our oceans. In the United States, people use more than 500 million straws a day — that’s over 182 billion a year.

In the United Kingdom we have seen some huge hospitality players join the fight from the likes of Marriot hotel banning straws from every one of its 60 hotels, the SWA (Scotch Whiskey association) has started phasing out straws, Wetherspoon’s has recently joined the campaign and shown a lot of multi-chain businesses it can be done, Be at One has pledged to eliminate straws in all its venues, Pernod Ricard and Bacardi have also gone plastic free at their events.

In the past I like many other bartenders have been looking hard into what sustainable practises are viable and practical in my place of work.

Getting rid of straws is a great way to get started but doesn’t come as easy as you may think when it come to a viable replacement. I have looked at the best replacements on the market and looked at the pros and cons of each of them.

2. Bio-degradable straws otherwise known as PLA straws (Polylactic Acid) The issue with PLA straws is that people think they are buying an environmentally-friendly product.

Although PLA is biodegradable, PLA straws and other PLA products become another form of plastic that will take years to break down in landfills and the ocean.

3. Straw straws are awesome and are 100% de-degradable in a lot shorter time then PLA straws but for high turn-over venues these are not a financial option, but over time I have no doubt these will come down in price.

4. Stainless steel straws are by far the best way to go environmentally.

Compared to PLA, straw or paper, although the opening costs can be expensive, you won’t have to buy another straw again. They can be cleaned very easily and look great for your guests.

I recently interviewed Bertie and Phe from The Dirty Beach Club, a volunteer group who meet up to clear beaches in the North West from straws and other plastics.

You can follow them on Instagram at @dirty.beach.club

JO WILD BRAND AMBASSADOR — HOUSE OF TEQUILA @wild5507

Breaking down Straws.

1. Paper straws are by far the most environmentally-friendly option.

Paper straws break down quickly (they start to break down within three days if they end up in our oceans), and are compostable. But it is important to do your research as some company’s spray their straws with a thin layer of plastic and other chemicals. Paper straws do have some disadvantages through. Paper straws warp at the bottom over a short period of time plus we all have friends who chew the top of their straws leaving a horrible taste and small bits of paper in their teeth!

16

182 BILLION STRAWS A YEAR

THE INTERVIEW What made you start the Dirty Beach Club?

Phe and I were friends for a good few months when she posted a pic of all the rubbish she had collected off Formby beach. We were both outraged and agreed to meet up and clean the beach ourselves. The first ever beach clean was just me, Phe and her Nan. We were astounded by the amount of litter we’d collected, and decided to try and get more hands on deck. This was where Dirty Beach Club started! Although we must admit that we were first named Clean Beach Club, until a friend suggested he would set up a rival sexier group called Dirty Beach Club … so we stole his name.

How have you found it getting people to show up?

We decided to turn to social media to promote our events and group.

Dirty Beach Club has grown faster and bigger than we ever anticipated.

Expanding from 3 volunteers on our first event to 117 on just our third!

We have also been approached by a number of kind businesses and organisations wanting to donate their time/products for us to use, such as biodegradable bin bags.

Do you have any plans going forward with the dirty beach club?

We are hoping that Dirty Beach Club will continue to grow and attract as many volunteers as possible. We are also hoping to explore new ways of removing waste from the beach with recyclable materials such as bio bags so we are completely plastic and waste free. Equally we’re hoping to change people’s attitudes and lifestyles during the event. Encouraging our volunteers to adopt a plastic free mentality.

How have you found the demographic is for people who in your club?

We have found that we have had a great mix of people attending the beach club. From families to surfing students, everyone has enjoyed the comradery and the satisfaction of knowing you’ve done a good job.

Finally if you were to give one piece of advice to a consumer who may not yet understand the life of plastics what would it be?

Our piece of advice would be to just get stuck in! Find the one thing you think you can change for the better: buying a reusable water bottle, a packed lunch, even just start refusing the straw! Every small action we all take will help to make a difference.

BEAT____VOLUME 02

DON’T LET THE TRUTH GET IN THE WAY OF A GOOD STORY

IRISH COFFEE rish Coffee. The hottest cocktail in the world right now.

IRISH COFFEE INGREDIENTS: 40ml Jameson Caskmates Stout Edition 75ml Colombian dark roast filter coffee 20ml Rich Demerara syrup Float fresh double cream METHOD: Build and float, 9oz Georgian Irish Coffee Glass, Grated Nutmeg * This drink can also be prebatched to include the coffee and sugar. 2 litres of hot filter coffee to 450g of demerara sugar and 10g sea salt — stir until fully mixed together. This pre mix should be kept hot between 75-79 degrees possibly in a sous vide. Add whiskey then pre mix up to the cream line.

Where did it all start? Who really created the Irish Coffee? It’s said that in 1943 a flying boat left Foynes Airport, Country Limerick but encountered a ferocious storm over the Atlantic, and turned back. When the passengers left the plane they were greeted by cold Irish winds and rain that would pierce the skin. Thankfully Head Chef Joe Sheridan and his team were on hand to fire up the ovens, fill their bellies with warm stew and potatoes and, with a joke or two, brighten up the spirits of even the dampest of customers. On this night, after dinner was served, he served sweet dark filter coffee with lashing of strong Irish whiskey and cream to float on top. The customers loved it and one called out “hey, is this a Brazilian coffee” to which Joe replied, “no, it’s an Irish Coffee”.

What made this drink on this night a worldwide phenomenon was a travel writer called Stanton ‘Stan’ Delaplane of the San Francisco Chronicle who popularised the Irish Coffee in his travel column ‘Postcards’. He convinced Jack Koeppler, owner of the Buena Vista Café to serve and perfect this drink and on 10th November 1952 they perfected the Irish Coffee, spending two hours on the method for floating the cream perfectly.

It was this year that Joe Sheridan emigrated to San Francisco to spend the rest of his life working at the Buena Vista Café.

Looking closer to the current day, The Dead Rabbit Grocery & Grog, New York helped bring ‘the Irish Bar into the 21st Century’ and bring the Irish Coffee back to fame. When I talked to founder Sean Muldoon recently, he said that the best way to increase awareness of Irish Whiskey was to “teach bartenders how to make an Irish Coffee correctly and take pride in our national drink”.

When they reimagined this drink at The Dead Rabbit they broke it down in detail — “we treated it (Irish Coffee) like a classic cocktail, looking at each element as important as each other with no exceptions” and thank God they did folks, because from that point it got the drinks world talking about this magnificent drink again. Closer to home, ex-Dead Rabbit head bartender, Bobby Hiddleston, created an Irish Coffee for his own bar, Swift, in London (using Jameson Caskmates Stout Edition); perfect on a stormy night, after a missed flight or even just because you deserve one.

RONAN COLLINS SENIOR BRAND AMBASSADOR — JAMESON

17

BEAT____VOLUME 02

BOBBY HIDDLESTON TALKS HAWTHORN STRAINERS, PANDAN & RESPONSIBLE DRINKING pened in 2016 by husband and wife, Bobby Hiddleston and Mia Johansson, Swift is a unique drinking experience.

Nestled in the heart of Soho, Swift offers a serene escape from the bustle outside; the upstairs bar features a small selection of cocktails, champagne and oysters for the “swift” visit, whilst downstairs offers a full whisky bar and extended cocktail list for visitors in less of a hurry.

Swift’s range of cocktails draws on Bobby and Mia’s vast experience working in bars across the world, as well as wellknown London names like HIX Soho and Milk & Honey; it made perfect sense for The Glenlivet to approach them to create a bespoke drinks list.

Following the mantra ‘simplicity is better — we make classics with a twist’, they’ve developed an exclusive menu for The Glenlivet. Turn to page 10 to see six of their creations.

I sat down with Bobby to chat all things Swift x The Glenlivet.

SINEA WEINTZ GRADUATE BRAND AMBASSADOR — THE GLENLIVET @sineatheguardian

18

BEAT____VOLUME 02

SWIFT X THE GLENLIVET

SIMPLICITY IS BETTER WE MAKE CLASSICS WITH A TWIST For readers who haven’t been to Swift yet, can you explain the concept?

The concept of Swift is based on the European culture of a quick, high quality drink, where one doesn’t have to dress up or plan ahead. The upstairs does not take reservations, and has a concise cocktail list, while the downstairs is a cosy lounge, with a more extensive original drink list, and a large collection of whiskies from around the world.

Why the name “Swift”?

This follows on from the idea of a “quick” drink, where guests may only stay for 45-90 minutes, without feeling the pressure of staying for a whole night (although we love it when they do!).

Also, our business partners Edmund Weil & Rosie Stimpson own Nightjar and Oriole, so it continues on the “bird” theme.

This issue is all about winter drinks.

What’s your favourite winter cocktail?

Irish Coffee, for sure! Winter drinking is all about warmth and cosying up — rich flavours. The Irish Coffee feels like a liquid hug.

What’s your favourite cocktail ingredient at the moment?

Super-fresh juices are popping up in my drinks a lot at the moment. We have a slow juicer on the bar at Swift, and we use it for everything from raspberries to pandan.

How did you get started in bartending?

Like a lot of people, by accident. I started working three nights a week in a student club when I was at university in Edinburgh, and it just went from there.

What do you enjoy the most about what you do?

I love making people’s days. We’re not saving lives, but to be the person or part of the team to give a guest a slice of respite from the world, or to have a great fun party, or to just have a chat, makes a big difference.

If you could make a drink for anyone, alive or dead, who would it be?

Probably Robin Williams. I reckon he’d be a lot of fun.

If you were only allowed to use one bar utensil for the rest of your bartending life (say the same person in charge of hypothetical interview questions were in charge of bar utensil availability), which would it be and why?

A good Hawthorne strainer covers almost all bases.

What’s your favourite expression of The Glenlivet?

Big fan of the 18.

What do you like about The Glenlivet?

Its versatility speaks to me. It’s great for mixing, but also absolutely stands up in terms of complexity by itself.

The Glenlivet’s latest campaign is all about being THE definitive whisky, celebrating George Smith’s tenacity in becoming the first licensed distiller in the Glenlivet valley. If you were to be known for being the first to do something, what would you like that to be?

Most interesting “firsts” have already been done. Personally, I’m very content knowing I’m doing the best I can do, and that the people around me are happy.

How did you approach the task of coming up with the Swift x The Glenlivet cocktails?

Mia and I love creating replicable cocktails that can be used in a variety of situations, so we felt the Swift style of drinks suited The Glenlivet down to the ground. We taste the liquids and compare notes, and come up with basic flavour combinations, and expand from there.

My favourite cocktail (to make and drink) is the Violet Sky Martini. What was the inspiration for this drink?

We looked at an excellent, but oftforgotten classic, The Arsenic & Old Lace. It’s a delicate, floral Martini-style drink, which translated perfectly to the nutty quality of the Glenlivet 15.

One tip for bartenders looking to get ahead?

Be humble. Always be learning.

Don’t be a sheep.

What trends should I be on the lookout for?

Responsible drinking is huge at the moment, but I’m loathed to call it a trend as I feel it is more of a movement, and it should hold a permanent place in our minds.

19

BEAT____VOLUME 02

THE LOFT MANCHESTER COLLECTIVE LEARNING. COCKTAILS. CONVIVIALITÉ.

The loft occupies the 4th floor of an old cotton warehouse in the heart of Manchester and is the first space opened by Pernod Ricard UK outside London.

We wanted to create a space where we could welcome people to experience our brands in a relaxed environment.

As part of this vision, we open the doors to trade customers once a month and run a session each month themed around a different category of spirit. We call this the Loft Manchester Collective or LMC for short.

Previous sessions have included workshops on tonic water with Fevertree, a chance to blend your own ‘monkey mist’ using botanicals in Monkey 47 and a collaboration with The Drinks Lab London on how to match food and cocktails.

Attendees have also received exclusive merchandise and bottles of unreleased product to give their feedback on.

Future sessions will include Havana Club Rum and a film on Cuban music, Martell and the art of savoir faire and a workshop on coffee — paired with Absolut Vodka.

The best way to sign up to attend is search Facebook for ‘The Loft Manchester’ and join the group!

Look forward to seeing you at The Loft soon!

DANIEL I’ANSON BRAND ENGAGEMENT & ADVOCACY TEAM MANAGER @danpruk

21

BEAT____VOLUME 02

THE BEAT CONNECTION AMBASSADORS DANIEL I’ANSON Brand Engagement & Advocacy Team Manager daniel.ianson@pernod-ricard.com +44 (0) 7920 786 050 @danpruk

RONAN COLLINS Senior Brand Ambassador, Jameson ronan.collins@pernod-ricard.com +44 (0) 7468 716 484 @whiskey4breakfast

PHIL HUCKLE Senior Brand Ambassador, Chivas phil.huckle@pernod-ricard.com +44 (0) 7769 915 825 @chivasphil

DANIELE UMOETTE Senior Brand Ambassador, Absolut daniele.umoette@pernod-ricard.com +44 (0) 7778 533 873 @absolut_dani

MATTHIAS LATALLE Senior Brand Ambassador, Martell matthias.lataille@pernod-ricard.com +44 (0) 7769 915 825 @sanmatthias

MICKEY HARRISON Drinkologist michael.harrison@pernod-ricard.com +44 (0) 7584 705 432 @prukbeat @drinkologistsuk

HANNAH O’SHEA Graduate Brand Ambassador, Jameson hannah.oshea@pernod-ricard.com +44 (0) 7785 345 022 @jameson_ba_manchester

SINEA WEINTZ Graduate Brand Ambassador, The Glenlivet sinea.weintz@pernod-ricard.com +44 (0) 7768 827 979 @sineatheguardian

JACK TREWHELLA Brand Ambassador, Monkey 47 jack.trewhella@pernod-ricard.com +44 (0) 7787 266 937 @monkey_jack_47

MAX WARNER Brand Ambassador Havana Club Icónica Collection (available for Havana Club 7 Activity) max.warner@pernod-ricard.com +44 (0) 7917 072 757 @therumgentleman

CALLUM PATES Drinkologist callum.pates@pernod-ricard.com +44 (0) 7584 705 431 @callumpates @drinkologistsuk

DYLAN SHIRLEY Graduate Brand Ambassador, Jameson dylan.shirley@pernod-ricard.com +44 (0) 7785 345 416 @jameson_ba_dylan EIMEAR DEANE Graduate Brand Ambassador, Jameson eimear.deane@pernod-ricard.com +44 (0) 7785 344 266 @jamesonnewcastle CONOR GRIFFIN Graduate Brand Ambassador, Jameson conor.griffin@pernod-ricard.com +44 (0) 7785 344 134 @conorjamesonuk

BRANDS

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PAUL NEALON Graduate Brand Ambassador, Chivas paul.nealon@pernod-ricard.com +44 (0) 7500 608 098 @chivaspaul SCOTT LEVER Graduate Brand Ambassador, Chivas scott.lever@pernod-ricard.com +44 (0) 7747 564 373 @chivas_ba_scott GEORGINA LEGG Graduate Brand Ambassador, Chivas georgina.legg@pernod-ricard.com +44 (0) 7770 544 691 @chivas_ba_georgie

ANNIE INGRAM Graduate Brand Ambassador, Plymouth annie.ingram@pernod-ricard.com +44 (0) 7785 692 747 @plymouth_bauk FELICITY CRIDDLE Graduate Brand Ambassador, Beefeater felicity.criddle@pernod-ricard.com +44 (0) 7768 827 986 @beefeater_bauk

JOE WILD Brand Ambassador, House of Tequila joe.wild@pernod-ricard.com +44 (0) 7747 008 947 @wild5507

PETER LEWIS Drinkologist peter.lewis@pernod-ricard.com +44 (0) 7458 048 880 @thebrassbarspoon @drinkologistsuk HARRY HALL Drinkologist harry.hall@pernod-ricard.com +44 (0) 7584 705 434 @prukbeat @drinkologistsuk JAMES SPENCER Drinkologist james.spencer@pernod-ricard.com +44 (0) 7584 705 433 @prukbeat @drinkologistsuk

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