Funkin launches pre-made Espresso Martini

By Nikkie Sutton

- Last updated on GMT

Easy serve: Funkin's Pre-Batched Espresso Martini Cocktail Mixer aims to allow operators to create a popular cocktail in a quick and consistent way
Easy serve: Funkin's Pre-Batched Espresso Martini Cocktail Mixer aims to allow operators to create a popular cocktail in a quick and consistent way
Cocktail maker Funkin has expanded its one-litre pre-batched cocktail mixer range with the addition of Espresso Martini.

The Espresso Martini was invented in Soho, west London in 1983 by Dick Bradsell when a supermodel set him the challenge of making her a drink that would do more than just ‘wake her up’. 

It's now showing strong growth and is in the UK’s top 10 cocktails, according to CGA Mixed Drinks Report April 2018​.

The new addition to Funkin’s range taps into the trend by providing a quality, quick and consistent solution while also maximising sales. The Pre-Batched Espresso Martini Cocktail Mixer includes Arabica cold-brew coffee, coffee extract and a hint of vanilla. There is no need for coffee brewing equipment or brewing coffee in advance to meet demand.

Spike in popularity 

Funkin managing director Andrew King said: “The Espresso Martini is seeing a spike in popularity as classic cocktails continue to gain appeal.

“It was a natural next step for Funkin to add this serve to our repertoire of premium pre-batched cocktail mixers, providing customers with an efficient and consistent solution so they can easily recreate this great-tasting drink time and again.”

The cocktail is available in one-litre cartons in cases of six. Each carton makes 10 cocktails and has a shelf life of up to 12 months unopened and 10 days in the fridge once opened.

Meanwhile, experts from top cocktail bars overseas said serving pre-prepared cocktails can save pubs valuable time,​ as long as it is done right, at The Morning Advertiser​’s Future Trends: Spirits event.

Nothing but success

The Drink Factory's food, drink and aroma specialist Zoe Burgess highlighted how the business had introduced a bottled Negroni to its sites and had seen nothing but success.

She said: “We decided to pursue a bottled product that would be served like a wine and realised we could produce a drink that was incredibly consistent because that is a big thing for us in our venues, to be able to produce it in a speedy and efficient manner.

“People are concerned there is no skill involved with bottled cocktails but for us, [the team] engage with customers so it is the complete opposite.

“People have now realised you can achieve very different things within bottled cocktails. This is not to rival the traditional cocktail, but gives drinkers something else to look at.”

Related topics: Spirits & Cocktails

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