With an ever-increasing and steady market for cocktails, join us in The Cocktail Lounge for everything you need to make sure your cocktail offering is bang on when it comes to market trends....
Take a look at Diageo's Spirit Supplement - a guide to the perfect spirits offer. If you require specific student data, get in touch with Jo Heuston.
With the popularity of low abv cocktails rising, Sourz is a great way to acheive a fruity, quality low abv serve.
From an Appletini to a Raspeberry Mojito, you can provide a great low abv, serve using Sourz as your base.
Take a look as some serve suggestions to give you inspiration. Sourz is not just a shot.
Sourz is on promotion with a buy any six 70cl flavours and get one 70cl free.
Click on the images to download the latest serve suggestions from Kraken and Chambord...
...And take a look at our seasonal cocktail and Hero Drink suggestions to liven up your menu all year round.
Bols have also created a cocktail for every season and to make the sums easier, you can use the Lucas Bols drinks tracker - there's something for everyone!
For those that prefer the mocktail - take a look at the Bottle Green mocktails menu for some great non-alcoholic suggestions.
Cocktail trends to watch out for…
A Rum Revival
The image of sipping rum on a sandy beach is being washed away as a new tide of tiki inspired cocktails are appearing on menus. Brands with an authentic story and unique taste are being used in cocktails across the country.
Packing a Punch
Milk Punch dates back to 17th century England but with access to more diverse ingredients and new cocktail making techniques, it’s set for a revival. One to watch!
Adapting the Classics
Bartenders are reinventing the classics by using new ingredients and techniques so expect to see Pina Colada’s, Appletini’s and Sex on the Beach in a whole new light.
From Dawn to Dusk
We’re seeing everyday drinks transforming in to indulgent libations - Coffee has taken the lead but expect to see everything from tea to kombucha making their debut on cocktail menus.
More and more bartenders are using premium spirits in their cocktails, breaking free from the notion that they should be sipped alone.
Egg whites have always been used to create some of our favourites – Gin Fizz, the Rattlesnake, Whiskey Sour - but there’s a new product in town that can now be enjoyed by everyone – vegans included!
Aquafaba is a by-product of cooking dried chickpeas or pulses in water, resulting in a brine that has foaming properties. Offering an alternative to eggs, it gives the body, familiar texture and creamy head of the egg white cocktail. Read more here: http://aquafaba.com/