And, as the gin boom shows no signs of slowing and sales continue to increase, the on-trade has scurried to ensure it is hitting the mark for its gin devotees.
But, as more gin launches unfold, triggering further trends, operators will be spoilt for choice.
A thirst for gin
Spiced Orange & Cinnamon G&T
Fresh orange slices (plus peel, to garnish)
Fresh ground nutmeg
Put it together:
Pour gin and tonic into a glass over plenty of ice
Then add in a few orange slices, a little sprinkle of ground nutmeg (optional) and garnish with a cinnamon stick. Don’t use dried ground cinnamon.
Craft Gin Club
With a thirst among consumers for new drinks, emerging gin producers are pushing at an open door, according to CGA analysis from its In The Pink report.
Beer brewer Magic Rock has stepped into said doorway and distilled something that diverts away from its wide array of beer styles.
The Huddersfield brewery has created a grapefruit-infused tipple for the discerning gin lover with its High Wire Grapefruit Gin.
Magic Rock CEO Richard Burhouse said: “It’s been over a year in development, but we’re delighted to finally have our house gin in bottle.
“We’re so pleased with how well the grapefruit flavours work to deliver a refreshingly ‘magic’ taste on a classic G&T.”
Re-imagining the classic G&T
Two thirds of consumers agree that they enjoy trying new or different spirit brands, according to the CGA report.
And, to heighten this wave, Bombay Sapphire has refashioned the classic G&T by asking the UK’s leading bartenders to draw on their own experience, expertise and artistry to create a new generation of G&T.
At the Artistry of the Gin and Tonic workshop, bartenders were challenged to create original serves by adding at least one reinvigorating ingredient.
These drinks will feature as a guest serve on their bar’s menu for a period of three months – encompassing International Gin & Tonic day on 19 October.
Bombay Sapphire UK brand ambassador Renaud de Bosredon said: “These creative new expressions confirm how the balanced flavour profile of Bombay Sapphire provides a great canvas for cocktail creativity, allowing a vast range of flavours and ingredients to complement our gin.”
So, what are these inventions and where can you find them?
• Silk Route at Oriole Bar, London – Bombay Sapphire, pistachio aperitif, lemon, rose and vetiver kombucha
• Grand Central at Bramble Bar, Edinburgh – Bombay Sapphire, white cocoa liqueur, Martini Bianco, marshmallow root, clarified soured green apple, carbonated water
• Nostalgia Tonic at Science & Industry, Manchester – Bombay Sapphire, homemade ‘nostalgia syrup’, champagne solution, egg whites and light tonic
Any many more.
Medium dry finish
Of the 247 new gin brands arriving in the on-trade in the past five years, 44 have been of a flavoured variety, according to the CGA data.
Makers of a premium Australian gin brand are spurring that trend by using ingredients and botanicals that are natively sourced from the harvest of a rainforest.
Brookie’s Gin comes from a distillery located in the Byron Bay region of New South Wales in Australia.
Now, the makers have debuted their famed Dry and Slow gin offerings in the UK.
Co-founder Eddie Brook said: “Expect an exhilarating taste of rose, watermelon contrasted with a distinct sourness of cherry, plum and a medium dry finish.”
Of the 25 botanicals that go into the making of the Dry Gin, this includes the likes of Byron sunrise finger limes, aniseed myrtle, cinnamon myrtle, macadamia, native river mint and native raspberry.
From value brands to high-price artisan distillers, there is a strong demand for all segments of the gin market and evidently, operators don’t need to look far.
Sales of mainstream brands leapt by 80% in the past year, but gins in the premium category saw sales rise too by 24.9%, according to CGA.
As the sales figures suggest, gin has attracted many new drinkers in the past few years and is fuelling the surge in premium gin sales and provenance.