Wine drinkers are increasingly looking for different styles and options in pubs and bars, Bonkowski detailed, and offering elevated and “innovative” serves like wine cocktails can make menus stand out and tap into guests desires to try new things.
She continued: “Wine is comparable to spirits. Not everyone wants to drink spirits neat, so why should they continue to do the same for wine.
“By making wine more malleable you can offer it in a variety of different ways. There’s no singular way to serve wine anymore, it adds the fun and excitement back into it, the kind that cocktails provide for people.
Something new
“It’s playful, and people enjoy playful and innovative ideas at pubs and bars because they’re always wanting to try something new they can discover for the first time.”
However, knowing your audience was key to ensuring a successful and varied menu, the wine expert added.
Bonkowski said: “Having different styles and regions available for purchase also allows you to be able to get a good sense of your consumers and then you could start basing what you provide on what you already know they’re more likely to lean towards.”
Describing the serve as “light, floral and refreshing”, the wine expert added it would pair will with any fried dish, even in the colder months, when customers typically opt for allspice or cardamom or cinnamon flavours instead of floral or citrus.
Playful twist
“Wine is so diverse, no matter the season, it has just what you need. All those flavours mentioned exist already in wine, and no matter the day people will always want a glass a wine or an elevated version of a classic glass of wine”, she explained.
In addition, Bonkowski said a “playful twist” on the cocktail could be to swap out the mint for basil or sage to change the tone of the wine without taking away from the quality of its depth.
When it comes to pricing, Bonkowski advised operators to consider the labour that goes into drinks like this, and the quality of the wine used.
She said: “As long as you keep those in mind, you’ll be able to price point it at an affordable rate.”
Wine Not cocktail
Ingredients:
- 3oz floral white wine
- 1oz Lillet Blanc
- 0.5oz Simple Syrup
- 5 mint leaves
- Mint sprig
- Soda water
Equipment needed:
- Cocktail shaker
- Cocktail strainer
- Cocktail double strainer
- Cocktail muddler
- Wine glass
Method:
- Add the mint, simple syrup and Lillet Blanc to the shaker
- Muddle the mint with the cocktail muddler
- Add ice and shake ingredients in shaker
- Use both strainer and double strainer to strain into a wine glass
- Add the white wine to the glass and top with ice
- Top the cocktail off with soda water
- Serve garnished with a mint sprig
To take part in The MA’s Drinks Masterclass series please email rebecca.weller@wrbm.com. Check out the previous Drinks Masterclass featuring a Cinnamon Roll Old Fashioned from MONIN here.
